A Jeanne in the Kitchen

I know most people like to eat corned beef for St. Patrick’s Day, and that’s perfectly OK. We had some corned beef a few days ago. But I never like to go with the flow. I much prefer to do my own thing rather than follow the crowd. I know. I’m a rebel to the core! 🙂 I did cook Irish food though. I made an Irish beef stew Irish Stew and Irish soda bread for the occasion.

My stew was loaded with beef, carrots, onions, mushrooms and potatoes, and even some Guinness to really give it a lot of flavor. I served it over some mashed potatoes too, making it even more Irish, if that’s possible. 🙂

It’s believed that Irish beef stew, or Stobhach Gaelach in Gaelic, originated sometime during the 17th and 18th centuries, by Irish shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work. Traditionally though, Irish stew was made from lamb or mutton, not beef. Beef was used more in the stews when the Irish immigrants came to America during the potato famine, as beef was more readily available and cheaper than either lamb or mutton. Other differences between the traditional Irish stew and beef stew are that beef stew usually includes more vegetables and has tomato paste added to the stew to add more body and more flavoring, whereas traditional Irish stew does not. Today, traditional Irish stew, made with lamb or mutton, is the national dish of Ireland.

The original staple for Irish stew was potatoes which was easy to obtain.  If the household was lucky enough to have a little meat, then adding it to a stew was the best way to stretch the meat out to feed the family.  Beef was available, but only affordable to British landowners.  Your typical Irish cook would use lamb meat or mutton rather than sacrifice their only dairy cow.  The addition of the neck bones or shanks also provided more flavoring to the stew.

Each region of Ireland will also have their different version of stew.  Southern Ireland will add barley which is an affordable and nutritious filler.  Other regions may cap their stew with a crust of mashed potatoes making more of a shepherd’s pie. No one is quite sure when or how the addition of Guinness became part of the stew, but it is sure part of the stew today. Although purists say Irish stew should not have Guinness added to it. I am NOT a beer or stout drinker at all, but I do love the addition of Guinness to my Irish beef stew. When Guinness stout beer cooks down it adds a nice roasted caramel and chocolatey flavor to the stew.

As with anything that has been around for a long time, there are always many different variations. And you can choose what works best for you, or better yet, tweak it a bit to make it your very own. Either way, I’m sure you are going to enjoy this traditional hearty stew.

Have a great day and make every day great. Stay safe and stay well. ‘Til next time.

I know today is St. Patrick’s Day, and I should be focusing on Irish foods. I will be cooking up something Irish tonight. But that will be for tonight. For now, I am going to give you more of my Mediterranean meal. I am presenting you with some keftes de espinaca or spinach keftes. I served them with tzatziki sauce Lebanese Leftovers, dolmas and pita crisps.

Traditionally, keftes are made with meat, but mine were made with spinach instead. I also made them more like spinach cakes rather than meatballs. These are more like the Jewish leek patties. There are numerous types of kefte, including those made with meat, vegetables, or a combination of both. They have their roots in various Mediterranean cultures.

The word keftes means meatballs in the Ladino, or Judezmo, language. Keftes are from the Sephardic Jewish, Arabic and Ottoman cultures. When the Sephardic Jews were kicked out of Spain in 1492, they ended up in the Ottoman empire. They took their love of keftes, or albondigas, with them. In the Ottoman Empire, they were exposed to kofte, which were known as grilled meat torpedoes. From here, the keftes were created, when the Jewish version was infused with various fillers or leftover scraps, and the shape evolved into flattened fried patties. Kefte became a staple in Sephardic cuisine, with variations including meat-based, vegetable-based, and mixed versions. Keftes, also known as Keftikes in Sephardic cuisine, are croquettes, pancakes, patties, or fritters, usually made with vegetables, and other ingredients.

Leek patties (keftes de prasa) are particularly beloved, with leeks holding a special place in Jewish cuisine, often associated with the foods craved after the Exodus. They are fried, not grilled. These are a favorite, especially around Hanukkah. (Please, all my Jewish friends, help me out here and correct me where I am wrong. I am getting this information from the internet, and we all know the internet makes a ton of mistakes). Keftes de Espinaca, or Spinach Patties, are a cherished Sephardic dish rooted in the culinary histories of Spain and Portugal. These flavorful patties, crafted with fresh spinach, aromatic spices, and often enjoyed during Hanukkah, represent a rich tapestry of Sephardic heritage and tradition.

It is also believed the Ancient Greeks loved their keftes as well. In Greece, they are known as keftedes or keftethes. They are Greek meatballs.

Keftes de Espinaca

1/2 cup +1 TBSP canola, avocado or other oil with a high smoke point for cooking

1 onion, minced

1 TBSP garlic

10-12 oz fresh spinach, stems removed and chopped

1 egg

1 cup mashed potatoes

3/4 cup bread crumbs

salt & fresh ground black pepper to taste

pinch of cayenne pepper

lemon olive oil, optional

Make the mashed potatoes and let them cool slightly.

Sautee the onions and garlic together in about 1-2 TBSP of olive oil and the lemon olive oil, if using.

Once the onions are translucent, add the spinach and seasonings. Cook until the spinach is completely wilted.

Once cooked, add to the mashed potatoes, flour, bread crumbs and egg. Mix together thoroughly. Then form into patties and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes or so before cooking.

When ready to cook them, add enough oil to deep skillet or pot to about 2 inches in depth. Bring the oil to 350* F or 180*C. Carefully place the patties into the hot oil and let cook for about 4 minutes, then carefully flip them over to continue to cook for an additional 4 minutes or so, or until they are golden brown. Place them on a paper towel when done to absorb the excess oil. Serve hot or warm.

These are a delicious vegetarian version of the traditional keftes, and can be enjoyed at any time.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

Sometimes you just need to go back and revisit posts from the past. There is nothing wrong with recycling posts. 🙂 I originally posted this one in 2017. I hope you enjoy it – again. 🙂

It’s that time of year again, when everyone celebrates being Irish. Even those who are not Irish celebrate the day. It is St. Patrick’s Day, of course. With a name like Jones, you know I have a lot of Celtic blood running through my veins. I am a true American mutt, with a lot of different nationalities mixed together, but I am predominantly, Irish, Scottish, Welsh and Australian (a combination of all of these nationalities too). It is estimated that roughly 33.3 million Americans have Irish roots, or roughly 10% of the population. Irish Americans are the second largest ethnic group in America, followed by German Americans.

Why do we celebrate St. Patrick’s Day? “He returns to Ireland and brings Christianity with him. He is who made the Celts and the pagans into Christians.” St. Patrick’s Day is celebrated on March 17, the day he is assumed to have died. The holiday originally was tied to religious ideals but now is also a symbol of Irish pride.” The day commemorates Saint Patrick, a missionary who arrived in Ireland during the 5th century and introduced Christianity to the Irish people. March 17 is widely believed to be the day he died, and Ireland has been at the forefront of celebrations commemorating its patron saint on that day since the ninth century. St Paddy’s Day started as a religious celebration in the 17th century to commemorate the life of Saint Patrick and the arrival of Christianity in Ireland. This “Feast Day” always took place on the anniversary of Patrick’s death, which was believed to be March 17, 461 AD.

Today, it is not celebrated so much as a religious holiday, but a day to honor the Irish and Irish pride. Today, it is a festive event with parades and everything green and orange. The green is said to represent the Catholic population and the orange represents the Protestant population of Ireland. Every year on March 17^th, St. Patrick’s Day is celebrated in Ireland and all across the globe. It’s the time for shamrocks, costumes, parades and of course, leprechauns. 

Dancers in traditional Irish costumes.

An Irish bagpipe corps marching in stride.

Leprechauns everywhere. Leprechauns are often associated with riches and gold. What happens if you catch a leprechaun? The rule is, if you’re lucky enough to catch a leprechaun, you can never take your eyes off him or he’ll disappear. In one tale, a man managed to catch a leprechaun and forced the fairy to divulge the secret location of his treasure. But in folklore their main vocation is anything but glamorous: they are humble cobblers, or shoemakers. Where’s the fun in celebrating a humble shoemaker though? It is much more fun to try to catch the trickster who is full of shenanigans.

Whether you are Irish or only Irish for the day, celebrate the day in style and a wee bit of fun.

I always see Magpies whenever I walk around Metzger Farm. They are very prevalent all around our area, and I see them all the time, but they seem to really love hanging out at Metzger Farm. I am guaranteed to always see quite a few of them every time I go there. 🙂

I just love their bright colors. Sometimes their wings have various shades of blue, and other times, they look green. I think it is all how the light captures their colors.

Originally I was planning on making an Irish meal, for St. Patrick’s Day, but plans changed and I went Mediterranean instead. I can celebrate my Irish roots both today and tomorrow, or at any other time too. 🙂

One of the dishes I made was an avocado and white beans salad, inspired by one of our very own, The Ohio Cook at My Meals Are On Wheels at https://beatcancer2010.wordpress.com/. As always, I say I was inspired by the recipe, but of course, I made it my own. That’s just what I do.

Avocado & White Bean Salad with Chicken

This salad is delicious no matter what. You can enjoy it as is, as a vegetarian option and/or a side dish, with chicken, or even with shrimp, but either way, it is a guaranteed winner. I almost added shrimp, but instead I decided on adding chicken. I also added some orange slices to spruce it up even more and I served it over a bed of shredded Romaine lettuce.

1 head Romaine lettuce, shredded

1 avocado, sliced

3 Campari tomatoes, sliced thin

1 can cannellini white beans, drained and rinsed

1/2 cucumber, sliced very thin

1-2 oranges, peeled and sliced very thin

1/4 red onion, sliced very thin

2-3 TBSP toasted pine nuts

2 cooked chicken breasts, sliced

Layer the salad and arrange it on a platter. Top with the chicken or shrimp and toasted pine nuts. Add just enough dressing to dress it up and add flavor without drowning it in liquid.

The Dressing

1/3 cup olive oil

2-3 TBSP lemon juice

2 TBSP lemon balsamic vinegar, optional

salt & fresh ground black pepper to taste

1/4 tsp red pepper flakes, or to taste

1 tsp sumac

1 TBSP dried mint or 2 TBSP fresh mint, chopped

1 TBSP dried parsley or 2 TBSP fresh chopped parsley

Whisk everything together and set aside until just ready to serve the salad.

This is a perfect salad for any occasion, and can either be a side salad or a main entree. It is delicious and healthy anytime salad for any event. Enjoy!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

I know I take a lot of pictures of squirrels, but I just can’t help myself. They are so darn cute, and they always seem to be posing for the camera. They seem to love having their picture taken. Of course I am more than happy to oblige. 🙂

It’s perfectly OK to be squirrely at times. Have fun and play around. Life is short. Enjoy every moment, and have a great day. Stay safe and stay well. ‘Til next time.

My Robins are back. Robins are the symbol of spring and its return. I saw a whole bunch of them yesterday, but most of them were still pretty shy. It is after all, a tad early for them. As soon as I would get my camera in focus, they would fly away. But I will have plenty of upcoming opportunities to capture many more of them very soon.

Food is love. Food is life. And food is happiness, especially to those of us who cook and enjoy feeding others. It’s supposed to be fun and creative, and food is most definitely meant to be shared with those we love.

Here are some kitchen quotes about fun and good times in the kitchens.

I like a cook who smiles out loud when he tastes his own work.

Father, Robert Farrar Capon –  American Episcopal priest, author and chef

This is my invariable advice to people: Learn how to cook — try new recipes, learn from your mistakes, be fearless and above all have fun!

Julia Child

Do what you love and love what you do and life will be grand. Have a great day and make everyday great. Stay safe, stay well, but most importantly – HAVE FUN! ‘Til next time.

Today is the 7th bloggoversary for “A Jeanne In The Kitchen”. WHOOOOOO HOOOOOOO!!!! Time goes by fast. I am looking forward to the next 7 years. Thanks for being a part of it. none of this would be possible without YOU. 🙂

Happy Anniversary with WordPress.com!

You registered on WordPress.com 7 years ago.

Thanks for flying with us. Keep up the good blogging.

Well, spring is most definitely on its way. Soon I will have all kinds of new baby birds, ducks, geese, and all kind of other baby animals. The other day I told you about seeing my herons doing their mating ritual Nature Walks – It’s Heron Season Again. Well obviously it worked. Yesterday, I saw them in their nest, preparing for babies. They like to make their nests way up high, in the highest tree tops around.

After a few minutes, Daddy Heron decided he was hungry, so he flew down to the water’s edge for some fishing, while Mommy Heron was still guarding the nest.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.