Wednesday, March 17, 2010

Nothing about hair or Bijou, But a St. Patricks treat for you!

Happy St. Patty's day! I wanted to share with you a mouthwatering recipe that I had the honor of sharing with a wonderful client of mine! If you ever need to buy a house, call her, maybe she'll cook it for you as a housewarming present;)

Thank you Wendy!

Pasta Baked with Cheese and Stout

8 oz pinwheel pasta
2 tsp butter
2 tsp minced shallots
3/4 cup Guiness Stout
2 cups heavy cream
1/2 cup Gouda
1/2 cup shredded swiss
1/2 cup shredded cheddar
3/4 cup bread crumbs

Cook pasta to al dente, about 10 min. Drain and set aside. In med. sauce pan, melt 1 tsp butter over med. heat. Add shollots and cook 3 min. Add stout and cook until reduced by half, 5 min. Add cream and cook until reduced by half, about 5 min. Remove from heat.
In lg. bowl, combine pasta and cheeses and stoutand stir. Preheat oven to 350'. Spray 9 x 13 pan.
In sm. sauce pan, melt butter add bread crumbs and spoon over top. bake 30 min or until lightly brown.

Red Cabbage Braised in Mead

1 med. red cabbage, cored and shredded
2 onions, chopped
3 cups frozen cranberries
1 Granny Smith apple, peeled, cored, sliced
1 1/4 cups chicken broth
1/2 cup Bunratty Meade or Irish Whiskey
1/4 cup raspberry vinegar
3/4 cup firmly packed brown sugar

In lg. sauce pan combine all ingredients and bring to boil. Cover, reduce heat to low and cook stirring often until tender, about 50 - 60 min.