Stopping to enjoy Beef and Guinness Stew for St. Patrick's Day

I spent much of this morning finishing a book for one of my classes.  As I sat down to lunch and was ruminating over what I read, I looked back over the class syllabus to find that I read twice as much as needed!  Of course, I was a little irked at myself, but then again, the book was so good, encouraging, and challenging that I am glad I finished it.  I'm not sure I would have the self-control to finish it had I not assumed the assignment entailed as much, at least not in the middle of the semester.  

The book was stimulating, and really spurred me to think about how much I pursue joy in my life.  How often do I proverbially "stop and smell the flowers?"  I go through phases in life where I rarely slow down for weeks on end, and I forget to enjoy life.  I forget to enjoy the flavors, the colors, the sounds, and bits of sweetness that are a part of life.  They are there, I just overlook them!  

The book reminded me that we pay attention to these gifts and details of life because they are signposts.  They point us to greater gifts.  I think that's one reason why I love celebrating and feasting so much; our feasts point to a greater feast.  Our fellowship points to a greater fellowship.  

Right now, we're enjoying this Irish-inspired meal of Beef and Guinness Stew, Roasted Cabbage and Apples, and Raisin Stout loaves.  The past few weeks have been busy for all of us around here; mid-terms and papers and such.  How sweet is it to stop, even for a few moments, and enjoy a good meal?  It really is a cause for joy.

Beef and Guinness Stew

Slightly Adapted from Cooking Light

3 tablespoons canola oil, divided

2 pounds chuck roast, trimmed and cut into 1 inch cubes

1/4 cup all purpose flour

1/2 teaspoon salt

5 cups chopped onion

1 tablespoon tomato paste

4 cups beef broth

12 oz Guinness

1 tablespoon raisins

1 teaspoon caraway seeds

3/4 teaspoon freshly ground black pepper

4 carrots, peeled and sliced 3/4 inch thick

3-4 parsnips, peeled and sliced 3/4 inch thick

2 turnips, peeled and cubed 3/4 inch thick

parsley, for garnish

Pat the beef cubes dry.  Combine the beef, flour and salt in a large zip-top bag.  Shake to coat the beef.  

Heat half of the oil in a large Dutch oven over medium high heat.  Add half of the beef and cook for six minutes, until the beef is browned all over.  Remove to a plate.  Repeat with the remainder of the oil and beef.  

Once the beef is removed, cook the onion in the empty pot for five minutes, stirring often.  Add the tomato paste and cook for one minute.  Add the broth, beer, raisins, caraway and pepper.  Scrape the bottom of the pot with a wooden spoon to loosen the browned bits.  Bring to a boil, then reduce to a simmer.  Cover and cook for 1 hour, stirring occasionally.  Uncover and cook for 30 minutes.  Add the vegetables, cover and cook for 50 minutes, stirring occasionally.  Uncover, raise the heat to medium, and cook for 10 more minutes.  Sprinkle with parsley.

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Dreaming of NOLA and a Mardi Gras Menu

Last summer, we celebrated our five-year anniversary wandering the streets of New Orleans.  It was my first trip to the Crescent City, and it was completely enchanting.  The beautiful streets, the art, the music, and the food was all everyone said it would be, and more.  I do hope we are able to visit again.  

If you are like me, and will not be making it to New Orleans or Mobile for Mardi Gras, we can at least dream, and cook, like we are!  Here are my suggestions for a delicious Fat Tuesday feast.  

Mardi Gras Feast:

Shrimp and Sausage Gumbo

Mixed Green Salad with Pecans, Goat Cheese and Fruit

Cornbread

Bread Pudding with Bourbon Sauce

Some other main dish suggestions are:

Red Beans and Rice

Creole Shrimp and Grits

Roasted Shrimp Po'Boys

Crawfish Etouffee (Stay Tuned)

Louisiana Shrimp and Andouille over Grits

Enjoy, and Laissez les Bon Temps Rouler!

Les Bons Temps for Roasted Shrimp Po'Boys

From mid-January to late February (or, in this year's case, early March), the celebration and anticipation of Mardi Gras leaves me craving the flavors of the South's coast and New Orleans (never mind that I have never actually been to NOLA, or even Mobile, during Mardi Gras).  It just seems right to eat Gumbo, Etouffee, Shrimp Creole or Bread Pudding during those few weeks.  It fits the weather outside, the duldrums of winter are losing their grip, and that deserves a celebratory, albeit comfortable meal.


I was all prepared to share my new favorite Shrimp and Grits, but we gobbled this Cajun-spice laden dish up before I had a daylight hour to photograph it (and while this delicious meal traditionally belongs to Charleston and the Lowcountry rather than NOLA and the Gulf coast, the recipe is from John Besh's My New Orleans and is his Cajun take on the Lowcountry favorite).  


In lieu of another Shrimp and Grits recipe, I have another delicious Cajun offering: Roasted Shrimp Po'Boys, which we shared with some friends who were in town last weekend.  I will say, I barely got a picture of this sandwich, and the one I took isn't all that enticing.  You'll just have to take my word for it; this sandwich is a flavorful taste of NOLA!  

Roasted Shrimp Po'Boys

Inspired by CBS News
Remoulade Sauce adapted from Cooking Light

1/4 cup reduced fat mayonnaise

1 tablespoon sweet (Vidalia) onion, minced

1 tablespoon fresh parsley, minced

2 teaspoons sweet pickle relish

2 teaspoons whole grain mustard

1 teaspoon capers

1/2 teaspoon hot sauce
2 12-inch soft French bread loaves
1 pound large wild shrimp, peeled
1 teaspoon Cajun seasoning (such as Tony Cachere's)
dash cayenne pepper
2 tablespoons cornmeal
3 tablespoons panko
1 tomato, sliced
green leaf lettuce 


Preheat oven to 375.  In a small bowl, combine the mayonnaise, onion, parsley, relish, mustard, capers and hot sauce, stirring to combine.  Set remoulade sauce aside.  Slice the French bread loaves in half lengthwise.  Place on a baking sheet.  


In a small bowl, combine the Cajun seasoning, cayenne, cornmeal and panko.  Add the shrimp and toss to coat.  Spread the shrimp in a single layer in a roasting pan lined with parchment paper.  


Place both the bread and the shrimp in the oven.  Roast for five minutes, then remove the bread and turn the broiler on high.  Broil the shrimp for three more minutes.  


While the shrimp are finishing in the broiler, spread the remoulade sauce on both halves of the bread.  Divide the shrimp between the two loaves, then top with lettuce and tomato.  Cut each loaf in half to make four sandwiches.  


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Celebrate with Cake...Lavender Amaretto Pound Cake, that is.

Since I have been away from home for almost a year now, there are lots of things that happen in the lives of my friends and family which I have inevitably missed.  I have known about the baby born or the announced engagement, but it is difficult to celebrate over the phone or e-mail.  So this week I have spent some time celebrating.  Not only am I celebrating the end of exams and my first year of seminary, but I am celebrating being with family!  I have missed them so much and am especially happy to be able to spend some good time with my grandparents.  I am also celebrating with my friends; the addition of babies to families, the changes in vocations, or even a good hug after a long absence. 

I have made this cake four times in the past month.  The first time I made it was a trial run; the successful cake was shared with several different friends from school.  I then made it at an engagement celebration for two of our friends who are getting married this summer.  I made it again almost as soon as I arrived home, and I made another today for some friends who recently had a baby. 

Lavender Amaretto Pound Cake

1/4 cup sliced almonds
3/4 pound (3 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 cups sugar
2 teaspoons lavender flowers
6 large eggs, room temperature
3 cups all purpose flour, sifted
1 teaspoon salt
1 teaspoon almond extract
1 teaspoon amaretto liqueur

1/3 cup water, boiling
1/4 cup sugar
1 tablespoon amaretto liqueur

Preheat the oven to 325.  Butter and flour a 14 cup bundt pan.  Sprinkle the 1/4 cup of almonds in the bottom of the pan.  In a mini food processor or a blender, blend the lavender flowers with 1/2 cup of the sugar, until the lavender flowers are finely chopped.  In a large bowl, cream together the butter and cream cheese.  Add the lavender sugar and remaining 2 1/2 cups of sugar, and beat on medium-high speed for seven minutes.  Add the eggs, one at the time, beating until well combined.  Add the flour and salt and beat on low speed until just combined.  Add the almond extract and 1 teaspoon amaretto and mix until combined.  Pour the batter into the prepared cake pan. 

Bake for 1 hour, 20 minutes, or until a tester comes out clean.  Meanwhile, combine the boiling water, sugar, and 1 tablespoon amaretto liqueur in a small bowl.  Stir until the sugar is dissolved. 

When the cake is done, let it cool in the pan for 20 minutes.  Turn it out onto a wire rack with a plate or parchment paper below.  Baste the top and sides of the cake with the amaretto syrup, leaving the crusty bottom of the cake dry. 

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