Thursday, March 17, 2011

Omnivore's Dilemma. Solution by Boxty

"I hate St. Patrick's Day dinner. Dad makes corned beef and the only thing for me to eat is boiled cabbage." You know, the vegetarian kid has a point - boiled cabbage, potatoes and carrots are pretty unexciting when you're 10. What's an omnivorous dad to do? Answer: Boxty. 


I have to admit, it livened up the traditional meal in a way a boiled potato never has. Next year - colcannon?

Boxty
1 part mashed potatoes
1 part grated raw potatoes
1 part flour
1 egg
salt and pepper
A little milk

[Tom says a "part" is a half pound or about 2 cups.] Mix all ingredients. Form into patties. Fry in oil until nicely browned. Serve with vinegar and/or sour cream to happy children.

 

Tuesday, March 8, 2011

Mardi Gras Red Beans and Rice (vegetarian)

I’m kind of food-holiday agnostic, or maybe the opposite (whatever that word would be), since I’ll glom onto anybody else’s yummy holiday tradition. This morning we made our usual pilgrimage to the Oak Park Bakery for paczki doughnuts.

For dinner Tom took us to the bayou, vegetarian style, with his red beans and rice. It’s a simple dish, but I love the piquant sauce and the creamy, well-cooked beans. The boys like it garnished with sour cream.

I swear this was better than it looks in this photo!


There will be more paczki for dessert. We've got party beads. Bring it on, March. We’re fortified for your bluster now.

Red Beans and Rice
(Tom gives a nod to the heavily-adapted Frugal Gourmet Cooks American recipe he started with)


2 cans red beans, drained and rinsed
Olive or vegetable oil for sauteeing
1 medium yellow onion, chopped
1 bunch green onions, chopped (or substitute more onion)
7 gloves garlic, minced
About ½ cup of red wine (or water) for deglazing
3-4 ribs celery, chopped
14 oz. can of diced tomatoes
1 green bell pepper, chopped
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste

In a heavy saucepan, dutch oven, or large skillet, sauté onion, peppers and celery until soft and starting to brown. Add garlic and green onion and continue to cook until mixture is starting to get quite brown (for flavor – don’t let the garlic burn, though.) Deglaze pan with wine or water. Add all other ingredients. Cover and cook on low or medium low for at least an hour. Remove bay leaf. Using a potato masher or back of large spoon, mash about half of the beans. Mix beans. Serve over rice. (serves 4)