When Irish Eyes Are Smiling - Guinness Fondue

St. Patrick's Day is HERE!!!!!

It's that time again....  Yes, it's time for me to don my sacred, if a little scruffy, Guinness hat and do something fun and interesting with this most Irish of brews.

Come on..... "Say ya like my hat, Shannon!"

The only difference this year, is that I chose to use Draught instead of the Extra Stout.  Though I must admit that I had to rack my brain a little to come up with something this time.  It had to be REALLY good since I messed up last year and missed St. Patrick's Day all together, being absorbed in my quest for Sauce Nantua and Mahi Mahi Mousseline.

Then it struck me.  I love Traditional Irish Soda Bread, so I should do something with that.  But Guinness Soda Bread just didn't sound all that appetizing.  I may bake my Soda Bread unconventionally, but that is simply because I lack a bastible (Dutch Oven), but I am a purist when it comes to my ingredients.  So I thought about using it in bread pudding with Guinness.  But I am really stuck on the Irish Whiskey Bread Pudding I usually make.....  I mean, why drink beer when you can have whiskey, right?

Then, since I was cooking all sorts of German food this last week, it suddenly hit me.  Fondue!  Soda Bread would make excellent dipping fodder.  Hmmmmmmm  Would Guinness make an decent base for a nice Cheddary fondue?  You bet your shamrocks it does...  Use a nice Irish cheese (I chose Kerry Gold Dubliner) and you are all set for a Swiss classic with a seriously Irish twist.

After all, aren't we ALL a little bit Irish on St. Patrick's Day?

Guinness Fondue

(With Toasted Irish Soda Bread)

Olive Oil, in a spray can
1 Loaf Traditional Irish Soda Bread (with no frills)
14 oz Dubliner (Kerry Gold), shredded
1 TB AP Flour or Corn Flour
1 tsp Mustard Powder
1 clove Garlic, sliced
2 tsp Olive Oil
1 1/4 cups Guinness Draught
1 tsp Lemon Juice

Cube the Irish Soda Bread and lay it out on a baking sheet and spray with olive oil.

Toast bread in the oven at 350F degrees for about 10 minutes, just until it begins to color; set aside

Toss shredded Dubliner with Flour (either AP or Corn) and Mustard Powder in a medium bowl or a zipper bag, set aside.

In a small sauce pan, heat oil and saute garlic until it becomes fragrant.

Remove the garlic slices and add Guinness and Lemon Juice to the saucepan.

Bring to a simmer and slowly add the Cheese, a little at a time, stirring until completely melted before adding more.

Once all the cheese has been incorporated and everything is silky smooth, move to a fondue pot or a small crock pot set on low.

Dip toasted chunks of Irish Soda Bread until your hearts content. (No fondue forks? Skewers work well)

Don't forget to chase it all down with another Guinness.  :)

Want something Green?  Forget the artificially dyed Pilsner....  Dip chunks of Granny Smith apple.

But my favorite dipper of all, is crispy bacon....  Muah ha ha ha!

Happy St. Patrick's Day!!
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For other Guinness Stout recipes see....

Guinness Cake with Bailey's Frosting

Guinness Ice Cream

Guinness Mousse

The Black and Tan - Stout Brownie & Malted Gelato

Into Bushmills instead of Guinness?  Check these out instead.....

Irish Coffee (Caife Gaelach)

Irish Whiskey Bread Pudding

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Bacon and Eggs Makeover - Traditional Quiche Lorraine

I don't subscribe to the philosophy of "Real men don't eat quiche".  I call Bologna!  Whoever cooked up that saying, was simply trying to secure more quiche for themselves.  Why wouldn't men eat quiche?  In it's most basic form, quiche is nothing more than an egg pie.  Men like eggs, and most men definitely like pie. (I think it's a "Y" Chromosome thing)  In the case of Quiche Lorraine, you have the added benefit of Bacon.  I think it's safe to say that most, if not all, men like bacon.    mmmmmmm  B-A-C-O-N...  mmmmmmmm  P-I-E...   mmmmmmm B-A-C-O-N  P-I-E...  mmmmmm Q-U-I-C-H-E    L-O-R-R-A-I-N-E... 

I have to be honest though, I am sure that my defense of quiche consumption by the male of the species has to do with my parents.  Mom use to bake this Bacon, Potato and Clam quiche when we were kids.  Now you must understand that I come from a long line of fish eaters.  Oh yes.  Pretty much anything that contains some form of water breather is fair game in this family.  We absolutely loved that quiche when we were growing up.  Of course we didn't know it was anything French or fancy or "chi chi pu pu" like "quiche" supposedly is.  We called it Clam Chowder Pie.  Which stands to reason since it IS all about Pie after all; am I right?

Say it with me now, "Quiche is Pie.  Quiche is Pie." Granted, it's a savory custard pie, but it's still pie.  And pie is pie.  My grandfather use to say that there were only 2 types of pie that were fit to eat...  Hot pie and cold pie.  I cherish that small slice of wisdom.

I have heard from some that the reason they do not like quiche is because they don't like custard.  This always amuses me because these are usually the same people who can consume half a cheese cake, pumpkin pie, coconut cream or key lime pie in one sitting; all of which are custard pies.  What exactly constitutes a custard?  Custard is defined as Eggs and Moo Juice (milk or cream) cooked together until thickened.  Whether baked, simmered in a bain marie, or cooked in a pressure cooker, any combination of eggs and milk that begins to thicken, is a custard.  Creme Anglaise, cooked puddings and some mousse bases are also custards. Even cheese "cake" is a custard. True, it's denser than most, but at it's core, it's a custard pie made with cream cheese instead of cream.

My favorite quiche, by far, is Quiche Lorraine.  You just cannot go wrong with Bacon and Egg Pie.

But something strange has happened to Lorraine in the United States.  It's always full of stuff that doesn't belong.  Something must have gotten lost in translation somewhere.  It's probably due to the lack of one of the essential ingredients that CHEESE entered into this quintessential quiche of the Lorre valley.  Not that I have anything against cheese mind you, but it doesn't belong in Quiche Lorraine.  While I am on the subject of mysterious adjuncts, onions do not belong in Quiche Lorraine either.  It does, however, belong in Quiche Alsacienne (Bacon, Onion and Egg Pie).  I think Alsace should be given it's due for adding onions.

But back to the mysterious practice of adding cheese to Quiche Lorraine.

As I stated before, I think I figured out the why of it.  It adds a richness to the quiche that regular heavy cream just doesn't have.  The only problem is that the cheese contains a significant amount of protein and can make the quiche tough.  I HATE tough quiche.  Though I will admit that I enjoy Quiche Vosgienne on occasion (with Gruyere added) the basic issue can be corrected but using the correct cream, and heavy cream isn't the right one.

Don't worry, I am not talking about some fancy cream from a specific breed of cow in France that consumes spring grass and lavender blossoms.  I am simply talking about Crème Fraîche.  Yep, make your quiche with Crème Fraîche instead of heavy cream and it will be perfect in texture and flavor every time.  No cheeses need apply, unless absolutely necessary. (as in the case of Quiche Vosgienne)  Sadly, you cannot substitute Sour Cream or Yogurt; they will curdle and give you a lumpy and less than satisfactory texture.  ew! 

I am just sayin', this is how they make Quiche Lorraine in Lorraine. 

One of the nontraditional things I do is using a small amount of Spelt flour in the crust.  I tend to think of quiche as being a more rustic dish, thus a little less "refined" flour kinda fits the bill in my book.  It helps that Spelt flour has a delicious nutty flavor without the "sweetness" that whole wheat usually imparts. (it compliments the Crème Fraîche quite well)  I love this crust recipe and have started using it for a lot of savory pie applications.  It's a modification of the pastry crust I originally used on my Asparagus and Gruyere tart recipe (Sour Cream/Peppercorn pastry crust), but it works so well with other flavors (with the spelt added) that I keep coming back to it again and again. 

Quiche Lorraine

1 cup (4.4oz) (125g) AP Flour
1/2 cup (2.2oz) (62g)Spelt Flour (not traditional, but you can use more AP flour if you like)
1/2 tsp Kosher Salt
optional - Several grinds of Black Pepper
8 TB unsalted Butter
1 TB Sour Cream or Crème Fraîche or an Egg Yolk (your choice, as long as it's a fat)
1 TB Ice Water
6-8 oz (170-225g) Bacon, cooked (about 12 regular slices or 6-7 thick cut)
6 large Eggs
1 1/2 cups (350ml) Crème Fraîche
Kosher Salt
White Pepper
Dash of Nutmeg

Always remember, the key to perfect pastry crust is cold ingredients and speed. (the refrigerator is your friend)
In a medium bowl, combine AP Flour, Spelt Flour, Salt and Black Pepper (if using) with a whisk.

Add sliced butter and work it into the flour with your fingers or a pastry cutter.

In a small bowl, combine Ice Water and Sour Cream with a fork.

Add this to the Flour/Butter mixture and stir with a fork until a dough forms.

You may chill it at this point if you like, or roll out to a 13 -14 inch circle.

Roll the pastry over your rolling pin to move to your 10-inch Quiche dish or tart pan with a removable bottom. Please take care if you used the Spelt flour.  Spelt makes it a little more tender and it will rip fairly easily if you try to fold it into quarters to move it.

Unroll into your dish and gently coerce it down into the dish.

Because of the rustic nature of quiche, I simply tear the extra pastry from the edge and leave it, but your can trim with a knife and crimp it if you like.

Dock it (poke holes in it) with a fork and refrigerate for 30 minutes.

Preheat the oven to 400F degrees.

Line with foil and fill with beans, rice or pie weights.

Bake for 10 minutes, then remove the foil and bake an additional 5 minutes.

Let the pastry shell cool slightly and reduce the temperature to 325F degrees.

Cook the Bacon. (By whichever method you prefer)

Chop the Bacon.

Sprinkle the Bacon all over the bottom of the cooling pastry.

Now, in a bowl, beat the eggs lightly, just until the white and yolk are combined.

Add the Crème Fraîche and stir well to combine (be careful not the beat it too much, you want to keep the bubbles to a minimum)

Season with a dash of Nutmeg, Salt and a sprinkle of White Pepper.

Pour into the awaiting pastry shell very slowly as to not dislodge the bacon from the bottom. (this is why I tend to use thick cut bacon, it doesn't float like the thinner slices do)

Bake for 15-20 minutes, or until the center is just barely set.

Let rest on the counter for 10-15 minutes to allow it to finish cooking.

Cut a slice and enjoy the best Bacon and Egg Pie that you ever had.

Mangia!!
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The Rhode Less Traveled By - Rhode Island Clam Chowder

The scent of Autumn is in the air and that makes me happy.  I spent too many years in San Diego where there are no real seasons to speak of whatsoever.  After being deprived of seasons for so long I cannot help but wonder at the glorious splendor of changing leaves that I took for granted the first 28 years of my life.  What the heck was I thinking?   The dried fallen leaves provide a satisfying crunch when trodden upon. There is a crisp chill in the morning air that I find intoxicating, when accompanied by a good cup of coffee, while walking the dog.  Heaven.

When it comes to food....  Autumn always makes me hungry for soups, stews and chowders.  Yep, it's time to embrace some fine fall fodder.  One of my personal favorite flavors of fall is Clam Chowder.  Since Razor Clam season starts very shortly, it's the perfect Autumnal treat.  (Razor clams are another post, though)

Last year I shared my recipe for Pacific NW Style Clam Chowder, being similar to New England, but replacing the Bacon with Smoked Salmon.  It is technically my favorite style of Clam Chowder, but there is one other style that is a definite palate please-er.  No, it's not Manhattan style either...  Sadly, I do not find the combination clam and tomato to be of synergistic appeal to my taste buds.  Sorry, Clam-ato Juice.   I am speaking about the often overlooked, Rhode Island Style ....

Not many people seem to know about Rhode Island Style Clam Chowder, aside from those that actually live in Rhode Island.  Even I, having been exposed to it on several occasions, seem to forget about it in lieu of it's showier siblings, New England Style and Manhattan Style.  Maybe it's because of it's unassuming nature.  It's not flashy red and tomato laden like Manhattan Style, it's not loaded with cream and butter like New England Style.  It's sort of like "the clam chowder next door".  Humble and reserved...  Unpretentious and simple...  If it hadn't been for an email newsletter, I would have forgotten about it again, this year.

But lemme tell ya, it is unequivocally delicious.  It may be the least ostentatious of the three styles, but if you are a clam lover, then this is the Chowder for you.  There is no overpowering flavor of tomato, there is not an abundance of cream and butter to coat your tongue and prevent you from tasting the clams. Oh, no. Just clear brothy goodness, loaded with bits of clam, bacon and potato accentuated with caramelized onions.

True, it should be made with Quahogs, but they are not available on the West Coast, and I am not about to try and chop up a gigantic Geoduck (goey-duck), so I simply go with minced clams in a can (besides, I need the clam juice)  

Rhode Island Style Clam Chowder

3 slices of Bacon, cut into matchsticks
3 TB Unsalted Butter
1 Onion, diced
4 Celery stalks, diced
2 cloves of Garlic, minced
4 cups Clam Juice (reserved from the canned clams, plus two 8 oz bottles of Clam juice)
2 cups Vegetable Stock (or Chicken, or Seafood)
1/2 lb Yukon Gold potatoes, diced
1/2 lb Red Potatoes, diced
1 1/2 tsp dried Thyme
1 Bay leaf
1 lb Clam meat, drained & chopped (if using canned clams, you will need five 6.5oz cans to achieve the correct "drained" weight)
Kosher Salt
1/4 - 1/2 tsp Freshly ground Black Pepper
Celery Leaves, chopped

Heat a stock pot over medium heat while cutting the Bacon into matchsticks.

Add Bacon to the hot pot and saute until crispy.

Remove the bacon from the pot with a slotted spoon and set aside.

Add the Butter and allow it to melt and mingle with the Bacon Fat in the stock pot.

Add the diced Onion and allow it to sweat until it begins to turn brown in color. (about 15 minutes)

Once the Onion has begun to caramelize, add the Celery, cooking an additional 5 minutes.

Add the Garlic and cook 1-2 minutes longer.

Drain the canned clams and set them aside, saving the juice (you will probably need a couple of 8oz bottles of Clam Juice as well) then add the Clam Juice along with the Vegetable Stock, Potatoes, Thyme and Bay leaf to the stock pot.

Bring to a boil,

then cover and reduce the heat, allowing the chowder to simmer for 15 minutes.

Remove the pot from the flame, and remove the Bay leaf.

Add the Minced Clam meat and the Bacon, stirring and allowing them to heat through.

Stir in the chopped Celery leaves.

Season with Kosher Salt and  Black Pepper (I use 1/2 tsp, but I am a pepper freak)
Now you are ready to serve (with oyster crackers or Saltines, if you like)

Mmmmmmmmmm! Like I said, if you are a clam lover, then this is the Chowder for you.
 

Mangia!!
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