Tuesday, March 17, 2009

Happy St. Patrick's Day!

picture by Michael Brandy of The Deseret News

These recipes come from a fab Irish pub in Utah (I know, unexpected). I'm making this for supper tonight.
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
3 tablespoons sugar
1 cup raisins
2 eggs
1 1/2 cups buttermilk
Sift flour, soda, cream of tartar, salt and sugar in a bowl. Add raisins, mix eggs and buttermilk into flour mixture. Knead lightly for a few minutes. Spread on floured cookie sheet or pizza pan. Bake in 350-degree oven for 45 minutes.

3 pounds red potatoes, cut in quarters
3 carrots, roughly chopped
Olive oil
1 head celery, roughly chopped
2 yellow onions, roughly chopped
2 tablespoons garlic, minced
1-2 quarts chicken stock (or vegetable stock or water)
2 quarts heavy whipping cream
2 tablespoons roux (butter and flour in equal parts, cooked together)
2 pounds gravlax or smoked salmon (MacCool's cures and cold-smokes its salmon. At the supermarket, look for gravlax or smoked salmon)
2 ounces (about 3 tablespoons) chopped dill

Quarter the potatoes, then boil or steam until slightly tender. Drain and refrigerate.
In a heavy-bottomed sauce pot or braiser, saute carrots in olive oil, then add celery and onion and cook until they become soft. Don't let them turn brown, or it will discolor the chowder.
Add garlic and saute another 2 minutes. Add the stock to cover the veggies completely, and bring to a boil. Add heavy cream and bring the mixture to a boil again. After the chowder has reduced somewhat, mix in the roux to thicken it slightly, to the consistency of a stew.
Pour the chowder into a plastic container or bucket and place in an ice bath.

While the chowder is cooling, add the salmon, reserving some for the garnish. (The salmon is already cured and/or smoked, so it's cooked.)

Add the potatoes and dill, and stir gently but thoroughly. The chowder is best if made a day or two before serving. It seems to get a more intense, sweeter flavor after sitting in the refrigerator.

To serve, thoroughly reheat, garnish with some cold thinly sliced gravlax on top, and add a nice hunk of Irish soda bread on the side.
and just in case you want to try MacCool's yourself:

MacCool's Public House locations:
1400 S. Foothill Drive in Salt Lake City
855 W. Heritage Park Blvd. in Layton
11610 S. District Main Drive in South Jordan.


Julie Freeman said...

Carrie that looks heavenly! I'm just going to have to send Matt out of town so I can try it for us. My kids favorite meal is your halibut oscar and a constant request when Dad is gone. Only happened twice but it was soooo good!

Tammy and Parker said...

Oh, how I wish I would have seen this recipe sooner. I've been such a party pooper with holidays like this lately. I need to get me groove back.

Christie said...

Hey! We have the same blog background! :)


You can cook for me any time. How did it turn out? Did you like?