Thursday, February 18, 2010

March 2010: Recipes for "Quentins"

Parsnip and Apple Soup

1 tbsp butter
1 pound parsnips, thinly sliced
1 pound apples, peeled, cored and thinly sliced
1 med onion, chopped
1 lg garlic clove, minced
2 tsp curry powder
1 tbsp cumin
1 tsp coriander
1/2 tsp cardamon
salt and pepper to taste
6 1/2 c chicken stock
2/3 c heavy cream

Melt the butter in a large pot over med heat. Add the parsnips, apples and onion and cook until soft, but not browned. Stir in the spices and cook for about 2 min. Add the chicken stock and stir until combined. Raise the heat to high and bring the mixture to a boil; reduce the heat to low and cover and simmer for 30 min. Remove from heat and cool slightly. Using a stick blender, process until smooth. Add more chicken stock if the soup seems to thick. Add the cream and reheat over medium heat - don't let it boil!

Barm Brack (Irish Farm Bread)

1 c raisins
1 c freshly brewed black tea
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
2 1/2 c self-rising flour
1 egg, lightly beaten

Place the raisins in a small bowl and cover with the hot tea. Allow to sit for 30 min. Meanwhile, combine the spices and flour. Mix in the raisins, tea and egg until just combined. Pour the batter into a buttered 8" cake pan and bake at 375 for 35-45 minutes. Serve warm with butter.

Irish Soda Bread

1/2 c vegetable oil
4 c flour, sifted
2 tbsp sugar
1 tsp baking soda
1 c raisins
1 large egg
1 c buttermilk

Combine the flour, sugar and baking soda. Add the oil, using a fork, until coarse crumbs form. Mix in the raisins. In a small bowl, beat the egg and the buttermilk, then gradually add to the flour mixture until a soft dough forms. Turn the dough out onto a lightly floured surface and kneed until smooth, about 10 times. Form the dough into an oval and place in a buttered 9" baking dish. Cut a cross in the center using the tip of a sharp knife. Bake for about 50 minutes at 350. Serve warm with butter.

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