St. Patrick’s Day (Recipes)
In honor of St. Patrick’s Day, we’ve compiled two tasty recipes courtesy of the CIA that are sure to raise your spirits. So grab your lucky shamrock, put on some Irish tunes, and get cookin’
Photographs by Ben Fink/CIA
While we’re all for green beer and corned beef on St. Patrick’s Day — that’s Thursday, March 17 — these two recipes (one made with beer) will get your Irish eyes (and stomach) smiling.
The following recipe is adapted from the Culinary Institute of America’s The New Book of Soups (Lebhar-Friedman, 2009), which is available for purchase at bookstores nationwide or at CIA’s Web site here.
If you make this soup in advance, reheat it in a double boiler over simmering water so that the cheese doesn’t separate from the soup, giving it a curdled appearance. Try other cheeses such as Brie, Camembert, or even goat cheese. Popcorn is a traditional garnish for this soup — here, we’ve dusted it with chili powder for extra flavor.
Cheddar Cheese Soup
Makes 6 servings
• ½ cup butter
• 2½ cups finely diced leek (white and light green parts)
• 1¼ cups minced onion
• ½ cup minced celery
• ¼ cup flour
• 2 tsp dry mustard
• 1 cup ale
• 6 cups chicken or vegetable broth
• 3 cups grated cheddar or Monterey Jack cheese
• Tabasco sauce to taste
• Salt to taste
• Freshly ground white pepper to taste
• ¼ cup finely diced canned green chiles
• 2 Tbsp minced cilantro or parsley
• 2 Tbsp finely diced pickled jalapeños (optional)
1. Melt the butter in a soup pot over medium heat. Add the leeks, onion, and celery. Stir to coat evenly with butter. Cover the pot and cook until the vegetables are tender, four to five minutes.
2. Add the flour and stir well with a wooden spoon. Cook for four to five minutes, stirring almost constantly. Add the dry mustard and ale, stirring to make a thick paste. Add the broth gradually, using a whisk to work out any lumps between each addition.
3. Bring the soup to a simmer and continue to simmer gently for one hour. Stir the soup occasionally and skim the surface as necessary.
4. Strain the soup through a sieve, reserving the liquid. Puree the solids and return to the soup pot. Add enough of the reserved liquid to achieve a soup consistency and strain once more.
5. Return the soup to a simmer. Whisk in the cheese and simmer until the cheese melts, about one minute. Season to taste with Tabasco sauce, salt, and white pepper. Serve in heated bowls, garnished with the chiles, cilantro, and jalapeños (if using).
Makes two loaves or 16 rolls
• 4 cups cake flour
• 1 Tbsp baking soda
• ½ cup sugar
• ¼ tsp salt
• ¼ cup vegetable shortening
• 1 cup dark raisins
• 1 Tbsp caraway seeds
• 1 cup cold milk
1. Preheat the oven to 400˚F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
2. Sift the flour, baking soda, sugar, and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.
3. Add the raisins, caraway seeds, and milk. Mix the dough until just combined; avoid over-mixing as this will cause the dough to toughen.
4. Turn the dough onto a lightly floured surface. Press the dough into a ball. Form the dough into two equal loaves, or cut into 16 equal pieces to make rolls. Dust with flour and lightly score an “X” across the top of each roll or loaf with a sharp knife.
5. Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to 10 minutes for rolls and 25 minutes for loaves. Wrap the bread in a tea towel directly from the oven.
6. Cool the soda bread in the tea towel on a wire rack before serving. It can be held at room temperature for up to two days or frozen for up to four weeks.