We had plenty of lamb left over from that crockpot leg of lamb yesterday so it seemed a no brainer to make an Irish stew for St Pat’s Day. This one started with browning bacon in the pot. Remove the bacon to a paper towel and cut up a carrot and potato to brown in the bacon fat. I had plenty of onion from the dish yesterday or I would cut one up to go with the other veggies here. (If you are starting with fresh lamb pieces you would brown them in the bacon fat before the veggies go in.) Let the potato get a little color, then add a tablespoon of tomato paste and a good sprinkle of flour and stir that for a minute to cook the flour a bit. Now add beef broth and a bottle of Guinness or whatever other dark beer you have, and then dump in the leftover lamb that you’ve pulled apart or cut down to bite sized. Add back the bacon and a spring of fresh rosemary and a bay leaf. Simmer for a couple of hours, then serve with some nice crusty bread.
We eat pretty often at a Chinese buffet in a nearby town and the last few times in there I’ve taken a little of what I decided had to be kimchi. The last time over I went back for seconds. This morning we went to the produce market we like that is just down the road from that Asian grocery and when I saw the Napa cabbages I remembered the Youtube I had watched a few weeks ago wherein a nice Korean lady was kind enough to show us how to do her easy recipe kimchi. We found the rest of the ingredients easily enough and I made a big batch today.This is the chopped cabbage, salted down and resting in a nice big plastic tub that proved very useful. This is two big heads, each weighing 5 pounds or so. The instructions say to turn the cabbage over every half hour for an hour and a half.I julienned several carrots and one of those big daikon radishes, chopped several green onions and added the veggies with 1-1/2 cups of crushed red peppers to the rice flour porridge, garlic, ginger root, fish sauce, and onion mixture that was prepared in a food processor. The recipe called for leeks but I forgot those. It also mentioned squid, I remembered that but decided to opt out. The cup and a half of red pepper wasn’t too much for Mrs J but it was verging on it.We sampled it freshly made and it was good. I’ll keep most of it in the fridge rather than let it ferment more quickly at room temperature. I will keep out a little bit just to see how fast it matures.
I had some dinner rolls that were telling me that they were slider buns and that I should not even think about buttering them up. I keep thinking that this time the red cabbage will not bleed color all over everything. Perhaps if I didn’t use salt or vinegar? Why would I eat slaw without those things? Will my new little RC helicopter scare kitteh?I read several recipes for garlic fries yesterday and was determined to give them a try. There were several methods of fixing these mentioned but I went with what seemed the easiest: I deep fried as usual and then tossed the drained fries into a hot skillet with sliced garlic and butter and stirred them to cover. I thought I may have used too much garlic (three big cloves) because they were definitely aromatic but they turned out just fine. An alternate method would be to toss with the garlic butter (or oil) and bake them. Take care not to burn the garlic.