Friday, May 19, 2006

Irish Supper (Classic Sandwich, Roasted Potatoes, and Boiled Cabbage)

Lately, my life has been outrageously hectic. So, time for me to chow down on some comfort food, which for me, means classic Irish stuff.

These recipes aren't the most exact, its mostly "taste-and-revise" style cooking...

It's a 3 piece meal, with Classic Sandwich, Roasted Potatoes, and Boiled Cabbage.

3 or 4 slices of your favorite mock sandwich meat (ham is best, or bologna)
2 slices of bread (artisan white is the typical Irish bread)
Butter Replacement (either EarthBalance, Soy Garden, or ORGANIC SmartBalance with do, etc)
Mustard (if you choose not to use mustard, use extra butter)

1) Spread butter on both pieces of bread.
2) With the butter side up, place the mock meat on top.
3) Then add mustard, and put on the top piece of bread, butter side down.

For the Irish, butter/margerine is their mayonaise. It doesnt go bad in your lunch pail, and tastes great. (Many people think butter is disgusting before they actually try it. When I was in Ireland, I wondered why my sandwiches there tasted better. I was quite shocked when I realised the butter was giving it the yummyness)

Potatoes (how many as you like, peeled)
Oil (olive or olive/canola blend)
Minced garlic
Spices (Rosemary, thyme, etc [use whatever you like])

1) Preheat oven to 350F. While oven is preheating, peel potatoes. If using large or medium potatoes, cut into smaller chunks.
2) Put into glass pan...
Rub potatoes completely with oil, and put a thin coating on pan
FOR ORIGINAl (moister)
Rub potatoes liberally with oil, and put 1/2 inch of oil in pan
3) Add minced garlic and spices. Cook for approximately 1 hour or 1 1/2 hours(until golden and skin is crisp. Make sure to turn the potatoes every so often so they will not dry out. If using low fat version, you may need to drizzle the potatoes with oil every 20 minutes or so or else they will dry out.

This is a great side dish. It complements just about everything.

Cabbage leaves (Raw leaves make only about 1/2 or 1/4 of the original amount
Butter replacement

1) Wash cabbage leaves and put into a pot of boiling water.
2) Stir. Some leaves may float to the top, so push them down with the spoon. They will get softer and condense.
3) Cabbage is done when soft (latex-y feel), and a bit squishy (around 20-35 mins). Drain, and add butter.

I've found that many people like to eat the cabbage at room temperature, cool, or plain warm. The butter and the cabbage complement each other best when not piping hot.

Voila! You've got some of the world's greatest comfort food! If you decide to make all 3 parts, here is a prep order:

Prepare the roasted potatoes. Once they are in the oven start boiling the water for the cabbage. By the time the cabbage is done, they will be able to cool off because the potatoes should have another 15-30 minutes left. 5 minutes before the potatoes are done, make the sandwich.

1 comment: said...

There's no doubt, the dude is absolutely right.

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