The Titanic: Third Class Dining Saloon

The “unsinkable” Titanic went down on April 14, 1912 when it struck and iceberg in the North Atlantic. Now, almost 100 years later restaurants all over the world commemorate the lives of those lost by featuring “Titanic Dinners”. Unlike most restaurants who create menus from the luxurious first class menus, the Now We’re Cooking Titanic commemorative episode features the third class dining fare. On the Titanic, contrary to popular belief, the third class or steerage passengers were treated to food and amenities far above their regular “at home” foods. When you make these recipes, you are making history.  Watch NWC TV

Ragout of Beef

1 slice bacon-diced
1 cup onions-minced
1 cup carrot-diced
2 clove garlic-pressed
2 tsp. dry thyme
¼ tsp. ground allspice
¼ tsp. ground nutmeg
6 baking potatoes
2 lb. cubed stew beef
1 cup beef stock
½ cup tomato juice
1 tsp. salt
1 Tbs. cider vinegar
1 ½ cup frozen peas

1. In Dutch oven, cook bacon till crisp. Drain off grease. Add all ingredients through nutmeg. Cook and stir often for about 1-2 minutes.
2. Peel and finely dice half of the potatoes. Add to vegetable mixture and cook for 5 more minutes. Pat beef with paper towel to dry and add to vegetables.. Stir in stock and tomato juice, salt and pepper. Bring to a boil.
3. Reduce heat, cover and simmer for 1.5 hours, stirring occasionally.
4. Peel and ½ inch dice remaining potatoes. When beef is tender when squeezed, stir in potatoes. Cook for 15 more minutes.
5. Taste and adjust seasoning. Serve with red pickled cabbage.

Coconut Sandwich

Make wafers and filling, then assemble.

Wafers:
¼ cup butter
¼ cup canola oil
½ cup sugar
½ tsp. vanilla extract
1 egg
¾ cup flour
¼ cup whole wheat flour
¼ tsp. nutmeg
2/3 cup shredded coconut
1 egg white-beaten

1. Using electric mixer, beat butter and oil until light, add sugar and continue beating on medium for 5 minutes until light and fluffy.
2. Add egg, extract and beat till light and fluffy.
3. On low speed add flours, coconut and nutmeg gradually until combined. Do not over mix.
4. Shape into a ball and refrigerate for 1-2 hours.
5. On lightly floured board, roll half at a time to ¼ “ thickness. Cut into rounds and placed on lightly greased stone.
6. Lightly brush each cookie with beaten egg white. Bake at 350º for 8-10 minutes. Cool completely on cooling rack.

Cream Filling:

1 Tbs. canola oil
1 Tbs. butter
¾ cup confectioners sugar
1 Tbs. shredded coconut
¼ tsp. vanilla extract

Cream together oil and butter, adding sugar gradually until creamy. Add coconut and vanilla.

To assemble:
Spread filling evenly over wafers and top with another wafer. Store in tightly covered container for up to a week.

Popularity: 37% [?]

Ireland Recipes

TV Show Features Healthy Irish Soda Bread and More

Now We’re Cooking will air the Irish Eyes episode of fun, fast and healthy cooking with Deb for this entire month. If Now We’re Cooking does not air in your home town, you can click here to watch or purchase the DVDs.

Irish Stew

1½ LB cubed lamb
¾ cup onion-sliced
1 ¾ LB peeled sliced potatoes
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
2 cup hot stock or water
1 tsp. chopped fresh rosemary
¾ lb. sliced sweet potatoes
2 Tbs. finely chopped parsley

1. In a heavy pot place a layer of potatoes, meat and onion. Season with salt and pepper, then repeat twice, ending with a layer of potatoes.
2. Add to the pot rosemary and bay leaf, and pour over the stock.
3. Slowly bring to a boil. Cover and simmer slowly for about 1½ hours. Shake pot periodically to keep the potatoes from sticking.
After 1½ hours, add sweet potatoes and parsley. Cook for an additional hour.
4. It is done when all the moisture has been absorbed by the potatoes and the lamb is tender.

Boxty

An old poem says: Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man.

1 cup raw grated potato (white and sweet)
1 cup cooked mashed potato
½ cup flour (half white and half whole wheat)
Milk
1 Egg
Salt and pepper

1. Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour.
2. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.
3. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.
4. Serve with a tart apple sauce

Blarney Stones

(This Irish treat is awesome anytime of the year!)
Cake:
2 large eggs
3 large egg whites
1 ¾ cup sugar, minus 1 Tbs.
¼ cup butter
1 tsp. Vanilla extract
1 cup flour
¾ cup whole wheat flour
3 tsp. baking powder
½ tsp salt
Zest of orange
Juice of orange
Whole milk (combined total of juice and milk should equal 1 cup)

1. In a mixing bowl, beat sugar and butter until well mixed, about 5 minutes; beat in the eggs, vanilla until thick and lemon colored, about 4 minutes.
2. Combine the flour, baking powder, and salt; add to egg mixture.
3. Beat on low speed just until combined.
4. Add the milk, zest and juice; mix well.
5. Pour into a greased 13-in x 9-in x 2-in baking pan.
6. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Cut into squares.
9. Cover and freeze overnight

Icing:
2 lb confectioners sugar
2/3 cup milk
2 tsp. vanilla extract
1/8 tsp. salt
6 cup chopped nuts

1. In a mixing bowl, combine confectioners sugar, milk, vanilla, and salt; beat until smooth.
2. Frost the top and sides of frozen cake squares.
3. Roll in peanuts.
4. Place on wire racks to dry.

Irish Soda Bread

Preheat oven to 375º
1 cup AP flour
1 cup whole grain flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 tbs. sugar
¼ cup butter
1 cup raisins
2 tsp. caraway seeds
1 egg
2/3 cup buttermilk

1. Sift together the first 6 ingredients.
2. Cut butter in using pastry blender until mixture has the texture of coarse cornmeal.
3. Stir in raisins and caraway seeds.
4. Whisk together egg and milk. Add to dry ingredients and stir well. Knead briefly on floured board.
5. Place in a greased 8” round stoneware pan. Press down so dough covers bottom of pan. Cut a bold cross on top of bread and brush with milk.
6. Bake for 35-40 minutes.

Popularity: 20% [?]

Healthy Macaroni And Cheese

Good Kids Food

Now We’re Cooking TV show teaches fun, fast and healthy cooking to give your kids good food. Check out the show by clicking here.

1/2 lb. cooked whole wheat elbow macaroni
2 cup whole milk (or 1 % (or 2%) milk)
1 ½ cup diced white cheddar cheese
½ cup diced Parmesan
¾ tsp. salt
¼ tsp. cayenne pepper
Wondra™ flour to thicken

Macaroni Baked

Optional:
1 cup seasoned bread crumbs
¼ cup cheddar cheese-grated

1. Place milk in heavy sided sauce pot. Using medium flame, heat slowly to a scald. (just below a boil)
2. Add salt and pepper, and reduce heat and stir in flour gradually until the desired thickness is achieved.
3. Stir in cheese, continue to stir and heat on low until cheese is melted.
4. Combine elbows and sauce, serve as is or pour into casserole and top with crumbs and cheese.
5. Bake for ½ hour until top is crusted.

FoodSmart Quick Tips:

• You can transition your kids into whole foods by using gradual techniques.
• In this recipe; start with the scratch recipe technique and use yellow cheese first with a pasta wheat white blend. Then when they get used to that switch to a white cheese.
• Finally switch to a 100% whole grain pasta.
• Remember that it may take up to 14 exposures to a new food before a child is willing to try it. Don’t make a big issue about it!

Popularity: 21% [?]