Happy St. Patty’s Day to you all. I hope you enjoyed all the celebrations and festivities that come with this date. With my last name being Jones, there is no doubt that there is more than just a wee bit of Irish and Celtic blood running through my veins. Today is the day for me to show off some of my Irish and Celtic roots, and I decided to do so in the kitchen, of course, which is always my favorite place to be, unless I am in the water and scuba diving, but that is a whole different topic.
I know most people celebrate St. Patty’s day with Corned Beef and Cabbage. That’s OK; there’s nothing wrong with that. But for those of you who know me, you all know I make my own rules and never do what is expected. I thrive on doing my own unique thing. There are so many other great Irish dishes that get over shadowed by Corned Beef on St. Patrick’s Day, so I decided to showcase some of those dishes instead today. We celebrated the Emerald Isle with Scallops and Mushrooms in a cream sauce, served over mashed potatoes, and sauteed Brussel sprouts, carrots and parsnips and potato scones. YUM. It completely skipped my mind until I was cutting the vegetables that they were the colors of the Irish flag, orange, white and green, making them even more fun to make for today. My recipes were inspired by one of my many Irish cookbooks, The Complete Book of Irish Cooking. Again, I say inspired by because I always add my own unique twist to things, n matter what recipe I follow.
Scallops in a Creamed Mushroom Sauce
1 1/2 lbs Sea Scallops
dry white wine
heavy whipping cream
bacon, cooked and chopped
salt & pepper to taste
Poach the scallops in a combination of 1/2 dry white wine and water for about 5 minutes. Remove the scallops and set aside. Reduce the liquid down to about 2 1/2 cups. Cook the bacon to your desired crispness and remove, sauteing the shallots and mushrooms in the bacon grease until soft and tender. Add the liquid from the scallops along with 3-4 TBSP flour and heavy whipping cream to make a thick creamy sauce. Add the scallops and bacon and mix thoroughly. Pour into a greased cooking pan, top with cheddar cheese and chopped parsley. Bake at 350* for about 25 minutes, or until the cheese is melted and crusted over and bubbly.
Sautee Brussel sprouts, carrots and parsnips in honey butter (yes, my left over honey butter from my festival), adding salt & pepper to taste. Sautee until the veggies are to your desired outcome. I like mine with just a slight crunch to them.
Make enough mashed potatoes to serve with the meal and to also use for the potato scones.
1 cup cooked mashed potatoes
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 oz soft butter
chopped green onions,
milk to dough if to thick; it depends on how thick your mashed potatoes are
Prepare an 8 1/2 in cake pan and line with parchment paper. Combine all the ingredients together except the egg wash and form a thick dough. Make sure not to over mix your dough or it will come out tough. Add milk as needed. Form the dough into a ball and then flatten into the cake pan. Brush with egg wash (I use egg and a little dash of heavy whipping cream, but water or milk is fine too). Bake at 400* for about 25 minutes or until golden brown and an inserted toothpick comes out clean.