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Dublin Coddle and Irish Brown Bread
Posted By
HelenFern
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Internationally Inspired,Irish,Main dish |
16 Comments
Happy St. Patrick’s Day!! Everyone is busy making corned beef and cabbage, but it’s not a traditional Irish dish! Irish Americans used corned beef as a substitute for bacon in their Bacon and Cabbage dish. But coddle – now that’s a truly Irish dish!
A working class meal, coddle (from the French word caudle – to boil gently) is traditionally made of left-overs and served with bread to soak it all up. Made with potatoes, rashers (bacon), sausage and onion (no carrots in traditional coddle).
Soda bread or brown bread is typically served with it – a bread made without yeast, but rather baking soda. And both are so easy!!
Making the Coddle
Start with the coddle. Cut the bacon into large pieces
and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.
Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.
When they are browned, remove them from the pan and set aside.
Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions, sliced really thin. I use a mandolin for this –
and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.
Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.
Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.
Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.
While the coddle is cooking, get the Irish[1] bread ready.
Keyword:
bacon, irish, one pot, onions, potatoes, sausage
Servings: 4servings
Author: HelenFern
Ingredients
1poundbacon, cut into pieces
1poundcumberland or other Irish sausage, cut into 1 to 2 inche pieces
1large onion, sliced thin
1/3cupminced parsley
3largerusset potatoes, peeled and into quarters
1/3cupIrish stout, like Guiness
water
black pepper and kosher salt to taste
Instructions
Start with the coddle. Cut the bacon into large pieces and slowly render the fat out in a large dutch oven. European bacon is not the same as American bacon. There is far less fat on it. If you are using Irish or European bacon, add just a little fat to the bottom of the pan.
Cut the sausage into 1 to 2 inch pieces and add them to the bacon. Cook on low until the sausage are cooked through.
When they are browned, remove them from the pan and set aside.
Add 1/8 cup of water to the pan and deglaze the bottom. Add the onions and just a pinch of kosher salt and simmer gently until the onions are softening and the bottom of the pan is fully deglazed.
Layer the potatoes, parsley and meat into the pan, then add enough water to cover. Add some salt and fresh cracked pepper to taste.
Cover the pan and bake at 300 degrees for about 1-1/2 hours. Remove it from the oven and add the stout.
Return to the oven, uncovered for about another 30 to 45 minutes. Take it out of the oven and put the cover on to keep it warm.
Mix all the dry ingredients together in a large bowl.
Make a well in the center and pour in the buttermilk.
Work it all together until a soft dough forms. If it’s too sticky, add a little more flour.
Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.
Score an X in the top and place it on a parchment paper lined cookie sheet to rest.
When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped. (My husband tore a corner off, so it’s got a strange shape. Grrr)
Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting.
Serve the coddle in a bowl with some warm bread on the side.
A super easy soda bread that goes great with Dublin Coddle
Course:
bread, Side Dish
Cuisine:
Irish
Keyword:
bread, soda bread
Servings: 1medium loaf
Author: HelenFern
Ingredients
1-1/2cupwhole wheat flour
1-1/2cupall-purpose flour
1-1/2teaspoonbaking soda
1Tablespoonbrown sugar (light or dark)
1/2teaspoonsalt
1-1/2cupbuttermilk
Instructions
Mix all the dry ingredients together in a large bowl.
Make a well in the center and pour in the buttermilk.
Work it all together until a soft dough forms. If it's too sticky, add a little more flour.
Turn it out onto a flour board and gently knead 5 or 6 times, then shape it into a large ball, about 6 inches around.
Score an X in the top and place it on a parchment paper lined cookie sheet to rest.
When you remove the coddle from the oven, turn the heat up to 400 degrees. Bake the bread for 15 minutes, then reduce heat to 350 and cook for another 15 to 20 minutes. The bread should be browned and sound hollow when tapped.
Remove it from the oven, rub the top with butter and let it cool about 5 minutes before cutting.
Serve the coddle in a bowl with some warm bread on the side.
Posted By
HelenFern
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Main dish,Side Dish,Soup |
5 Comments
Oh how we love soup[7]. On a cold evening it wraps you in warmth and comfort, chasing out the chill and touching your soul. This delicious potato soup will fill your belly with joy.
I used white cheddar so the color or the turmeric were dominant but the flavor was amazing!! My husband ate three portions!!
Here’s how you do it:
Start by slicing the leek and chop the garlic. Cut the potatoes into medium sized pieces.
It makes it so much easier to have all the prep done before you start cooking. My sister inspired me to start doing the prep in the morning.
Melt the butter in a heavy sauce or soup pan, the add the olive oil. Gently sauté the leeks and garlic until they begin to soften.
Add the potatoes and cook for about 2-3 minutes, stirring constantly.
Next, add the broth and simmer for about an hour. The potatoes should break easily with a fork.
Add the milk and spices and simmer gently, covered, for another hour.
Using an immersion blender, process the potatoes and vegetables until smooth.
Stir in the cheese and heat for about 30 minutes, uncovered, melting the cheese.
Serve with sour cream, croutons, and chopped parsley. Serve hot!
Here are some things that are perfect to use for this recipe or to give as a gift!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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Main dish,Mexican |
4 Comments
Empanadas are the Mexican version of a savory hand pie[12]. Little pie pockets filled with flavorful, savory fillings. These are filled with Mexican chorizo, potatoes and leftover pork – and they went pretty fast at our house! And they are so easy to make!
Here’s How to Do it:
In a heavy skillet, brown the chorizo on low heat.
Add the potatoes and 1/2 cup of water.
Bring to a boil and cover, simmering for about 15 minutes – until the potatoes are soft, about 30 minutes.
Remove the lid. Stir in the pork and simmer until all the liquid has evaporated.
Preheat the oven to 350° –
Open up each of the pie dough rounds and cut them in half. I used the generic brand. And if you are more motivated than me, you can make your own dough.
Scoop 1/4 of the chorizo mixture to the side of the dough,
then top with 1/4 of the cheese.
Fold over and seal with a dot of cold water and a fork.
Lay on parchment paper.
Using a knife, cut slits in the top to vent the steam. Brush with melted butter.
Bake for about 30 to 35 minutes. The pies will be golden brown.
Allow to cool about 15 minutes. They will be HOT inside. The longer you let them cool, the easier they are to eat with your hands. They will crumble when they are really hot.
These will freeze and can be used one at a time. They reheat easily and are great for lunches as well as dinner!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Main dish,Meatless,Potatoes,Side Dishes |
4 Comments
I love cheesy potatoes[17]. So does my family. These twice baked are almost a meal in themselves. And perfect as a side with a pork chop or a steak – give them a try! You’ll love them too.
Here’s How to Do it:
Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.
NOTE: You can bake them the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them.
While they are cooling, melt the butter and grate the cheese.
When the potatoes are cool enough to handle, slice them in half lengthwise.
Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow, 2 qt. baking dish[18].
Crack some pepper and a little sea salt onto the potato jackets.
Pour 1/8 cup of the melted butter evenly over each half.
Now prepare the insides – Add 1/4 cup of the melted butter to the potato insides. Mash together.
Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar.
Stuff each potato with 1/4 of the mixture.
Top with the remaining 1/2 cup of cheese spread evenly over each potato.
Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.
2largerusset potatoes(russets have the best texture for stuffing with cheese)
3/8cupmelted butter
2-1/4cupgrated extra sharp cheddar cheese
salt and pepper to taste
2-3wholegreen onions, sliced
Instructions
Preheat the oven to 350° and bake the potatoes. When they are fork tender, remove from the oven and let them cool.
While the potatoes are cooling, melt the butter and grate the cheese.
When the potatoes are cool enough to handle, slice them in half lengthwise.
Carefully scoop out the inside, leaving a little in the skin shell. Put the insides in a bowl and set the jackets in a shallow baking dish.
Crack some pepper and a little sea salt onto the potato jackets.
Pour 1/8 cup of the melted butter evenly over each half.
Now prepare the insides - Add 1/4 cup of the melted butter to the potato insides. Mash together.
Add salt and pepper to taste at this point. Finally, stir in the 1-3/4 cup of the cheddar.
Stuff each potato with 1/4 of the mixture.
Top with the remaining 1/2 cup of cheese spread evenly over each potato.
Place them back in the oven and bake for about 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.
Top with some chopped green onions. Serve!
Recipe Notes
NOTE: You can bake the potatoes the day before if you want. Refrigerate them, but be sure to bring them to room temperature before you start working with them.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
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In
Potatoes,Salads,Side Dishes |
4 Comments
Welcome to the new feature – Throw Back Thursday. Every other Thursday, a vintage recipe will be posted. Some may be the original versions, while others maybe an upscaled and updated version of the original. And to start it all off – The German Potato Salad.
So what makes the German Potato Salad different from any other potato salad[23]?
American salad is made with a mayonnaise base that is served cold, where as the German salad is a vinegar base, typically served warm. Kartoffelsalat (the German name) originated in Southern Germany. The northern version is similar to our American salad, which was inspired by the German Potato Salad.
The potato itself has an interesting history, traveling from South America to Spain and then to other parts of Europe more than 200 years ago. In the 1700’s in Germany, there were many wet summers that ruined the wheat crops. Ol’ King Frederick the Great ordered all farmers to grow potatoes for human consumption. Up to that point, they were primarily fed to the pigs and peasants! During this time, the kartoffelsalat (kartoffel being the German word for potato) was created.
German immigrants brought this sweet and sour salad to America. It wasn’t called a “German” potato salad. It was simply associated with the German community – hence the “German” potato salad. And it is the addition of ham or speck (German bacon) that makes it unique. This salad has been around for decades. Look at any cookbook from the 1950s and you’ll find a recipe. And I think every German grandma made it too. I know mine did. That’s where I learned the simplicity of the dish.
Red potatoes are typically used because they have less starch and hold their shape well. But any kind of potato can be used. Here I used new potatoes from my garden (yukon gold and rose finn) mixed with the last russet we had on the shelf.
You’ll also find a new way to cook the potatoes the yields evenly and perfectly cooked potatoes. Are you ready?
Here’s How to Do it:
Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.
Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat.
In about 30 minutes, drain the potatoes and let them cool.
Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it’s nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!
Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it’s crisp.
In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper – the way grandma made it.
Gently stir in the potatoes until they are well coated.
Place the cold water in a large sauce pan. Add the salt and stir. Drop in the cut potatoes while the water is still cold. If you start with boiling water the outside will cook much faster than the inside. You want them to be cooked evenly.
Bring the water to a boil and keep boiling for about 2 to 3 minutes. Cover and turn off the heat. In about 30 minutes, drain the potatoes and let them cool.
Heat a heavy skillet on high heat, then reduce to medium high. Cook the bacon until it's nearly but not quite crisp. Drain it on paper towels and then chop it into pieces. Save the fat!!
Heat the bacon fat over a medium high heat. Be careful not to over heat and burn it. Add the onions and sauté until just starting to soften. Add the bacon and continue to cook until it's crisp.
In the same pan, add the vinegar, sugar, mustard, dijon and garlic. Stir until well blended. Give it a taste and add fresh cracked pepper and sea salt to taste. I like a lot of pepper - the way grandma made it.
Gently stir in the potatoes until they are well coated. Serve with chopped parsley on the top.
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!