i know artichokes are kind of random for st. partick's day but i saw martha talking about them on the today show in the morning and it's all i could think about. she is even the one who recommended the lemon butter parmesan dipping sauce. so, when i saw baby atrichokes at whole foods, i grabbed them. i don't really have a recipe for the dipping sauce, i just melted some butter (maybe 1 tbs?) added the juice of 1 lemon, a little salt and pepper, and just enough parmesan cheese to make it creamy. M and i kept tasting it until it tasted just right. YUM!
the reuben sandwiches turned out pretty well. nothing beats the kind you get at a diner or irish restaurant, but E and M said they liked them. i used 100% rye bread from whole foods
and layered the sandwich together on the grill pan. (russian dressing, swiss cheese, sauercraut, and thinly sliced corned beef)
i read a recipe to cook them low and slow to achieve the wonderful browned, buttery crust but the method didn't pan out too well for me. maybe i did it too low or too slow (or maybe both). when i flipped them, i turned the heat up and it was much better. so, unfortunately, we had one nicely crispy and brown side and one kind of mushy light brown side. oh well . . .
for dessert . . . the piece de resistance . . . bailey's pots de creme! i found the recipe on yumsugar and she found it in the san francisco chronicle. the recipe here below is halved from the original recipe. i am so glad i ended up doing that because even the halved recipe made a ton. whew!
mmmm, baileys and espresso
whipping up the cream
folding it all together
Baileys Pots de Cremefrom the San Francisco Chronicle
1 1/3 cups heavy cream
5 tbs Baileys Irish cream
1/4 cup freshly brewed espresso
8 oz mascarpone cheese
2 tbs powdered sugar
- Whip the cream in a bowl until soft peaks have formed.
- Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese, and sugar. Beat until well combined, then fold in the cream.
- Divide among cups or ramekins of scant 1-cup size and refrigerate overnight before serving. Serve chilled with shortbread cookies, if desired.
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