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Celebrate St. Paddy’s Day the Trés LA Style

With St. Patrick’s Day right around the corner our chefs love to bring the classics back and get down with the “oh, so good” and delicious Irish recipes… Who doesn’t love meat, potatoes, bread and Beer?!

Here are a few recipes that will be making appearances through out the night on St. Paddy’s Day at our Trés LA Kitchen.



Irish Beef and Stout Stew

This Comforting Stew will bring everyone back for seconds.



Ingredients

  • 4 pounds beef chuck, cut into 1 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cans (6 ounces each) tomato paste
  • 2 1/2 pounds new potatoes, scrubbed
  • 2 medium onions, cut into 1-inch pieces
  • 2 cans (14 1/2 ounces each) reduced-sodium beef broth
  • 1 can (14.9 ounces) Irish stout beer
  • 10 garlic cloves, sliced
  • Coarse salt and ground pepper
  • 2 boxes (10 ounces each) frozen baby peas, thawed

Directions

  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.



Calcannon (Colwhatton?)

This is a traditional side that brings both mashed potatoes with amazingly tender mouthwatering cabbage and leeks.



Ingredients

  • 1 1/2 pounds russet potatoes
  • 1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
  • 1 leek, pale-green and white parts only, cut into 1/2-inch dice
  • 1 cup milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • Coarse salt

Directions

  1. Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.
  2. Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.
  3. Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
  4. Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired



Pull Apart Irish Soda Bread

What’s St. Paddy’s Day without Soda Bread! Here’s a really neat idea instead of baking a whole loaf that everyone will love

Ingredients

  • 1 1/3 cups whole milk
  • 1/3 cup apple-cider vinegar
  • 3 cups all-purpose flour, plus more for surface and dusting
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
  • 1 cup unprocessed wheat bran
  • 1/4 cup caraway seeds
  • 1 cup (5 ounces) raisins
  • Salted butter, preferably Irish, for serving

Directions

  1. Start with our basic soda-bread recipe. After turning out the dough on a lightly floured surface, divide it into 16 equal pieces and, with floured hands, roll each into a ball. Transfer the balls to a parchment-lined baking sheet in 4 rows of 4, making sure each dough ball is touching the ones around it. With the tip of a paring knife, cut a 1/4-inch-deep X on each ball. Because the pull-apart rolls are smaller than a full loaf, the baking time is cut in half. Cool to room temperature before serving with plenty of salted Irish butter.

We hope you enjoy making and eating all these great recipes just as much as we do!

Here’s to Green Beer, Four Leaf Clovers and Great Food!

Happy Eating and Happy St. Patty’s Day!

Trés LA Team!