This St. Patrick’s Day, you can opt to avoid the city’s crowded bars and revelers decked out in shades of green.
We asked New York City chefs with an affinity for all things cabbage and Guinness to give us their favorite Irish-inspired recipes. There’s “Corned” Salmon with Cabbage and Potatoes from South Gate and Guinness Chocolate Cake from Brooklyn’s Vinegar Hill House. All are perfect for at-home entertaining, and can be fixed up by even the most amateur of hosts.
Consider it the luck of the Irish. Or in this case, the luck of a New Yorker.
Recipe: Guinness Chocolate Cake with Cream Cheese Frosting
Ingredients
Owner Jean Adamson, Vinegar Hill House
Yields 1 Cake
FOR THE CAKE:
Butter for greasing pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar (regular granulated sugar also works if superfine is not available)
3/8 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking soda
FOR THE FROSTING:
8 ounces cream cheese, at room temperature
1¼ cups confectioners sugar
½ cup heavy cream
Instructions
For the cake: Pre-heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
When completely cooled, remove cake from pan, spread frosting over top of cake and serve.
For the frosting: In the bowl of a stand mixer, beat the cream cheese until smooth and add the confectioners sugar. Beat on low speed until just combined. Slowly add in the heavy cream and beat until everything is combined.
Recipe: Irish Breakfast
Serves: 6
Ingredients
Chef Brad Farmerie, Public
210 Elizabeth St.
Blood pudding
6 soft poached eggs
Watercress
Whiskey maple glazed apple (recipe below)
Oven roasted tomatoes
Grilled sourdough
Instructions
Heat a tablespoon of olive oil in pan over medium heat.
Add the slices of black pudding and cook until the bottom becomes crispy (about 3-4 minutes depending on heat), then flip and cook to crisp the other side.
Place the black pudding onto serving plates, top with a salad of watercress and red onions, then top with a hot poached egg.
Serve with roasted tomatoes and grilled sourdough on the side.
Whiskey Maple Glazed Apples
This glaze will make more than you need but it keeps well in the refrigerator for months.
1/8 cup pomegranate molasses
¼ cup black vinegar
¾ cup maple syrup
1 bay leaf
1 stem (4") rosemary
¼ cup affordable whiskey
4 apples
Combine all of the ingredients except the apples and the whiskey in a pot and bring to a boil.
Reduce heat and simmer for 10 minutes.
Allow to cool and strain through a sieve, then add the whiskey.
Preheat the oven to 375.
Cut apples in half widthwise, and drizzle with whiskey maple glaze.
Roast in the oven until they turn a light golden brown and just begin to soften.
Recipe: Homemade Reuben Flatbread
Serves: 6
Ingredients
FLATBREAD:
3 cups flour
2 teaspoons salt
1/4 cup yeast
1/4 cup water
2 tablespoons olive oil
TO FINISH:
1 tablespoon Thousand Island dressing
½ cup corned beef
3 pieces Gruyere cheese (cut in half)
¼ cup shredded mozzarella cheese
¼ cup sauerkraut
1 cup parsley
1 house-made flatbread (you can also get a pre-made flatbread)
Instructions
Flatbread Preparation: Process the flour and salt in the bowl of a standing mixer fitted with the dough hook until thoroughly incorporated, 1 minute.
Put the yeast in another bowl. Whisk in 1/4 cup warm water, then 2 tablespoons of the oil. Let rest until the liquid begins to foam, about 10 minutes, then pour this mixture into the center of the flour. Mix the flour and yeast solution until incorporated. Add 3/4 cup warm water to the flour and mix again until the dough pulls together in a single, unified mass.
Turn the mass out onto a lightly floured surface and begin to knead the dough by working it with the heel of your hand. Push outward and pull the inside edge over the top. Repeat the process over and over to create a smooth ball of dough free of stickiness. This should take 6 to 8 minutes.
Flatbread Assembly: Once Flatbread is made place it on cutting board and flatten to a round. Put 1 tablespoon of dressing all along flatbread. Leave a little bit of an edge.
Then put on a ¼ cup of sauerkraut on top of dressing.
Lay 3 pieces of Gruyere cheese on pizza then sprinkle mozzarella cheese on top. Sprinkle corned beef evenly on top of flatbread.
Bake for about 10 minutes at 350 until cooked and crispy. Garnish with parsley.
Recipe: "Corned" Salmon with Cabbage and Potatoes
Serves: 4
Ingredients
Chef Kerry Heffernan, South Gate
154 Central Park South
Serves 4
4 salmon fillets, scaled, skin-on from the thicker portion (head end of fish), about 7 ounces each
For the cure:
1/4 cup kosher salt
2 tablespoons brown sugar
4 tablespoon coriander seeds, toasted
2 tablespoon black pepper, cracked
2 large fresh bay leaves, roughly chopped
4 large cloves garlic, peeled and sliced thinly
3 tablespoons grapeseed oil
Wilted Savoy Cabbage
2 small heads green Savoy cabbage, stems removed and rinsed well
1 leek
2 tablespoons unsalted butter
3 pods green cardamom, freshly ground (if desired)
2 tablespoons water
Braised Fingerling Potatoes
1 1/2 pounds best quality fingerling potatoes, Ozettes or Ruby Crescent potatoes (these are among my favorites)
2 sprigs thyme
Trimmings from leeks
Instructions
Combine all ingredients (except grapeseed oil) well and coat each salmon fillet evenly; let cure for 45 minutes then gently wipe off curing ingredients, quickly rinse then pat dry.
Preheat oven to 400.
Heat a large (12") nonstick sauté pan; add the grapeseed oil. When the pan/oil is hot but not smoking, begin searing salmon on flesh side for about 3 minutes or so until just browned. Increase heat, then carefully turn and place salmon skin-side down in the pan, making sure that the skin does not adhere to the pan. Place in the pre-heated oven for 4 more minutes. Remove from pan, allow to rest 3 minutes then serve with the cabbage and potatoes (below).
For cabbage: Cut leek in half lengthwise, rinse under running water to remove any grit. Trim root and discard. Trim outside layer and any greens (reserve for cooking potatoes). Finely dice remaining white portion and reserve.
In a medium pot, add butter, leeks and season well with salt and pepper and the water; sweat on a medium flame for about 2 minutes or until softened; add cabbage leaves (and cardamom if desired), season with salt and pepper, and continue wilting on medium flame, gently tossing the leaves. It is important to watch this carefully. The water left on the leaves should be enough to help sweat the cabbage and eventually nearly evaporate, concentrating the sweetness of the cabbage.
For potatoes: Clean the potatoes well under running cool water; when clean, place the potatoes in a sauce pan and cover with water. Season well with salt and pepper, add thyme and leek trimmings and bring to boil; simmer gently for 15 minutes, checking carefully on their doneness (tender when pierced with a knife). Keep in mind, the potatoes will continue to cook as they cool in the liquid.
Read more: http://www.nydailynews.com/life-style/eats/nyc-chefs-roll-irish-inspired-recipes-st-patrick-day-article-1.1035464#ixzz1opM0vTk8
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