St. Patrick’s Day Vegan Irish Beef & Cabbage Stew & My New Youtube Channel!

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

MOST exciting new thing in my life?  My brand, spanking new YOUTUBE channel!   I set it up two days ago & there are already two videos.  One to make Vegan Firecracker Chicken and one for St. Patrick’s Day to make a Last Word Cocktail – pictured above.

As my editing skills & equipment improve – so will the videos but I was just so excited to get started – I just jumped right in.  Please SUBSCRIBE to my channel!

Ok – so – if you watched the Last Word video – you saw that I was also cooking up this creation – just in time for you to cook tomorrow!  Easy & vegan – it is flexible.  Use the veggies I suggest – or not.  I used Gardein Beefless Tips but Beyond Meat Beefy Crumbles or even the Beast Burger would work!   The photo I used shows the green beans & Brussels sprouts I considered adding but then did not.

*NOTE – I used a combination or bouillon, soy sauce, Marmite & Kitchen Bouquet.  This made for a sodium-intense stew.  I recommend starting with just veggie stock and then adding one or a few of these other things until you get the intensity you want in both flavor & color (Kitchen Bouquet being best for the deep brown color) – but add them in increments so you avoid a salt-fest.

St. Patrick’s Day Vegan Irish Beef & Cabbage Stew

Serves a lot – like – at least 6

INGREDIENTS

9+ oz vegan beef – you can pan-sear & brown it first, if you like.  I did not.

1/2 cup vegan butter (or olive oil)

1 onion – chopped

2 potatoes – cubed

5 carrots – chopped

8 mushrooms – sliced

4 celery stalks – chopped

2 cups cabbage – chopped

1-2 jalapenos – diced (optional)

9 oz peas

1 cup pearl barley or other grain (optional)

up to 1 cup flour or a few TBS cornstarch

10 cups veggie stock

1 TBS pepper

Optional – fresh chopped herbs like rosemary, thyme, oregano or parsley.  I used none.

*OPTIONAL – a few TBS soy sauce OR 1/2 tsp Marmite OR 2 tsp Kitchen Bouquet OR a combination *see note above

DIRECTIONS

Warm the butter or oil & then add onions, celery, mushrooms, and jalapenos (if using).  Saute until the onions & celery are soft.

Add potatoes & carrots & beef.  Combine.  Add stock & cabbage & pepper & chopped herbs (if using) & pearl barley.  Bring to a boil.  Whisk either 1/2 cup of flour or a few TBS cornstarch into some water & add it to the stew.  As it boils – it should thicken.  Repeat incrementally to thicken the stew more if necessary.   Conversely – add water to thin it.

Now taste it & see if you want to add Marmite, Kitchen Bouquet or soy sauce.  Adjust flavors to suit yourself.  I added two halved potatoes to mine to draw some sat out.

It is done when the veggies are all tender & it is thick as you like & the seasonings seem right.  Stir in the peas.  Serve!

Happy St. Patrick’s Day!  Slainte!

Part 3 – Sixty or More Los Angeles Restaurants for Your Consideration

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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There is a heat wave in Los Angeles this week & cooking is just oppressive. So – I am taking the opportunity to present 60+ restaurants I have visited in the last two years. This is not a complete list & some places here reflect images from multiple visits. I am not going to get into reviewing them but I will post a link if I have blogged about specific places here in the past – and that link will likely have lots of info & more pictures (except for my earliest posts which were pretty simple). They will be listed pretty much in alphabetical order & if there is a website for the place – I will try to supply it by making the name of the place a link to their site.

HERE is the link to Part 1.

HERE is the link to Part 2.

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GUISADO’S – East Los Angeles, CA

Best fucking tacos in LA & lots of vegetarian ones!

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HOME RESTAURANT – Silverlake, CA

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HUNGRY CAT – Hollywood, CA

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IN AND OUT BURGER

That is the secret menu “Grilled Cheese” below.  It is basically a cheeseburger with everything & the meat patty removed & not replaced with anything.

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JAMESON’S IRISH PUB – Hollywood

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KETTLE GLAZED – Hollywood

Clearly – I go here every day.  DEFINITELY try the Cruffin!!

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KITCHEN 24 – Hollywood

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 L.A. ROSE CAFE – Hollywood

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LA SIRENA AZUL – Inglewood, CA

My blog about La Sirena Azul is HERE.

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LARCHMONT BUNGALOW – Larchmont Village, CA

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And there you have it!  Ten spots you can investigate yourself.  ENJOY!!!!

And don’t forget about my book!  www.BathingBook.com.  The REVIEWS ON AMAZON are awesome!

 

The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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vromans back

 

 

Cinnamon-Apple Cheddar Grilled Cheese Sandwich on Irish Raisin Bread with Orange & Fig Jam

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So, yeah – it was St. Patrick’s Day – for what felt like a week.  By the actual day – it seemed obscene to mention it.  But it is seldom, if ever, obscene to mention melted, cheesy goodness!!

Here is what I had around – post festivities:

Leftover Irish Raisin bread

Leftover Cinnamon-Apple cheddar cheese

Orange-fig jammy spread

Awesome GMO-free, $7 a pound butter

And a powerful amount of indulgent self-pity.

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No photos of the leftover cheese exist except as it sits on the bread in the pan – here:

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My self-pity is very hard to photograph, though I assure you it exists.  I won’t get into what prompted it but I will say that this incredible sandwich went a long way in eliminating it.

The cheese sounds odd but you only taste cheddar at first.  Then – you think, “Hey!  Am I tasting cinnamon?”  And, as you swallow to consider that question – a delicate essence of apple haunts you.  Really quite nice.  But any cheddar will do.

I used this yummy orange-fig spread (usually found near the expensive cheeses) but any regular jam would do.

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So – here’s whatcha do –

You slice up some bread & cut the cheese thin.  Melt some butter in a frying or grill pan over medium heat & maybe spread some on the bread.  Put a slice of bread & cheese in that bad boy.

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Then slap some jammy goodness on the other piece of bread & put it, jam-side down, on the cheesy slice.  Maybe add some butter to the top.  Cover the pan to assure your cheese melts.  In a minute or two – press it together with a spatula & flip it.  Cook each side as long as it takes to get it to the golden-melty place you desire.

If your cheese is stubborn – a minute in a hot oven might fix that.

Slice it up, shove it your face & remember how much tastier it is than that wacky boiled meat people get into this time every year!

Slainte!

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New England Irish Boiled Dinner (Corned Beef & Cabbage)

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I am a vegetarian.  Not the strictest ever – as I will eat Worcestershire sauce (anchovies) and that sort of thing & I do not get all freaky if my veggie dog kisses a real hot dog on the grill.  But I haven’t had boiled dinner (as we called it when I was growing up) in a good 35 years or more and I certainly have never made it.  I wasn’t going to make it yesterday, either, but I had a small group to feed and a few very finicky palates.  I couldn’t find anything that one guest and I had in common – food-wise – except pizza & spaghetti and I didn’t want to do that for a St. Patrick’s Day meal.  I decided to make the Smoky Guinness Mac & Cheese with Crispy Fried Onions

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and I was considering some sort of vegan colcannon and maybe a vegetarian Irish stew but it was already 80 degrees in LA yesterday by 10AM.  All that cooking seemed oppressive in the heat.  Then I saw the brisket/corned beef thingies and saw that I could buy 4 lbs of the stuff for $10.  Fuck it, I thought.  The directions literally read “Boil for 2 hours.”  I knew I could pull that off.  So – I put it in my basket with some potatoes, carrots, cabbage & turnips & headed out.

My 4 lb piece of meat fed 6 people – what with the mac & cheese and the boiled veggies.

The recipe is thus:

Corned beef with spices in the bag

Cabbage

Carrots

Potatoes

Turnips

Put the meat (and whatever “juice” and spices (usually pepper corns & bay leaves) in a pot with enough water to cover it by an inch.  Bring to a rapid boil & reduce to simmer for two hours.

Peel your veggies & cut them into big chunks.  I cut the cabbage into 6 wedges with the core in tact.  When you are about 20-30 minutes from eating – add the veggies to the meat & let simmer until tender.

I cooked some veggies separate with a vegetable bouillon cube or two, peppercorns & bay leaves so I could eat some.

Then – cut the meat in the opposite direction from the grain.  Put it on a platter with the boiled vegetables & serve.  When I grew up – the traditional condiment for this dish was French’s yellow mustard.  Period.  Seriously.  Yesterday – I ate my veggies with a jalapeno mustard.  All the charm of tradition with just a little kick.

And there you have it!

HAPPY SAINT PATRICK’S DAY!

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Smoky Guinness Mac & Cheese with Crispy Fried Onions

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a slight adaptation from a recipe posted by one of my favorite food bloggers – How Sweet It Is.  The main difference being simply that she topped hers with panko & fresh basil.  I opted for canned crispy onions!

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This is a really easy dish & the flavor of the Guinness really does come through.  Because of the dark beer – the dish has a browner color than traditional mac & cheese.  The crispy onions on top add a bit of sweetness.  A perfect dish for St. Patrick’s Day!!!

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Smoky Guinness Mac & Cheese with Crispy Fried Onions

serves 8-12

INGREDIENTS

5 cups uncooked macaroni

4 TBS butter

4 TBS flour

16 ounces milk (I used unsweetened almond milk)

16 ounces Guinness or other stout (or other beer)

16 ounces cheddar (I used a mix of 7 oz Kerrygold Dubliner & 9 oz Tillamook sharp) – grated

plus 1 cup grated cheese (I used cheddar)

8 ounces Parmesan – grated

1/2 tsp smoked paprika

1 tsp pepper

pinch of nutmeg

6 ounces crispy fried onion pieces from a can

Additional grated cheese to top the casserole – optional

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DIRECTIONS

Heat the oven to 375 degrees.

Cook & drain the pasta.  Feel free to under cook it a minute or two as it will cook more in the baking process.

In a large sauce pan, melt the butter over med-high heat.  Whisk in the flour & stir constantly for a few minutes – until it begins to brown.

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Slowly add the milk & beer – in increments – and stir constantly as it thickens.  It will not be as thick as most recipes because of the beer.  Once incorporated, add the 16 ounces of cheese & blend.  Add the spices & blend.   Lower the heat to medium & simmer about 5 minutes.  Add the pasta & blend.  Add an additional cup of grated cheese – if you feel it needs it.  I did.

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Transfer the mix to a greased casserole pan.  Top with more cheese (optional – I did not add more here) and top with the crispy onions.

Bake 25-30 minutes & then allow to set & cool for about 5 minutes before serving.

Slop that baby out onto some plates & swill it down with more Guinness!  HAPPY ST. PATRICK’S DAY!

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LARGE BathingandthesinglegirlOrangeV52

Jameson Whiskey Spicy Vegan Beef Bourguignon with Gluten-Free Pasta & Broccoli

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – I am officially obsessed with Trader Joe’s Beef-Less Strips.  The other day I made the easiest & most awesome Spicy Vegan Mongolian Beef.

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Last night I made this vegan variation of beef bourguignon & it was amazing!  Beef bourguignon is, basically, a French beef stew.  Many recipes call for cognac.  I didn’t have cognac so I used Jameson whiskey.  Many beef bourguignon recipes require a good 3-4 hours of cooking the meat in the oven.  This was made stove top in thirty minutes & I believe that would hold true even if you used real meat.  It was so Goddamn delicious – I ate it all – by myself!  I served it atop gluten-free spaghetti.

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You could use any pasta you like or mashed potatoes or polenta – whatever.  I also steamed some broccoli & added it to the plate.  It was really quite something & I sincerely hope you try it.  It is SO EASY & so yummy – I promise – you will make it again.

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Jameson Whiskey Spicy Vegan Beef Bourguignon with Gluten-Free Pasta & Broccoli

Serves 2

INGREDIENTS

8 oz package Trader Joe’s Beef-less Strips (or other brand or similar portion of real beef – cubed or strips)

10 pearl onions (fresh or frozen)

3 carrots – chopped

5-10 mushrooms – cut in half (or quartered, if they are large)

1 TBS cornstarch (or flour)

olive oil

1/4 cup Jameson whiskey

1 cup red wine (use a decent one so you can drink the rest of the bottle with the meal)

1 cup vegetable stock

1 TBS tomato paste

2 bay leaves

4 garlic cloves – chopped

1/2 tsp (or more – to taste) crushed red pepper (optional)

Fresh thyme

S&P to taste

1/2 lb pasta

Broccoli florets (enough to feed two as a side)

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DIRECTIONS

If using fresh pearl onions – put them in boiling water for 3 minutes & then drain under cold water.  Cut the ends off & peel.  Set aside.  If using frozen ones – jump ahead.

Dredge your meat (real or vegan) in the cornstarch.

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Put a thin layer of olive oil in a large saute pan & heat over high.  Add the meat & sear on all sides.  This will likely take longer if you use real meat.  Don’t worry much about under-cooking real meat as it will continue to cook as you add ingredients.

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Deglaze the pan with the Jameson whiskey (simply by adding it & stirring it in – scraping the bottom of the pan) & then add 1 cup red wine, the vegetable stock, tomato paste, bay leaves, garlic and crushed red pepper (if using).  Heat to a boil then reduce to med-low.  Add S&P to taste.  Ad several sprigs of chopped fresh thyme (leaves only – not stems).

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In another pan, add a glug or two of olive oil & over medium heat, saute the pearl onions, mushrooms & carrots.   Saute, stirring frequently, until they begin to sear or brown a bit (5 minutes or so).  Deglaze the pan with either more Jameson whiskey or wine (or water) and then add the lot to the beef stew pan.

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Continue cooking over medium heat until the carrots are tender.  If the stew is too thick, add some water.  If it is too thin – increase heat & cook until you get the desired consistency.  Lower heat & let it simmer while you cook the pasta & steam the broccoli.  I simply added the broccoli florets to the pasta for the final two minutes.  Remove the bay leaves.

Drain the pasta & broccoli & put some on plates.  Top with the beef bouguignon (and maybe extra thyme as garnish?) & serve with wine.  At least one bottle per person.  🙂

Or slop this stuff down with the remaining Jameson, in which case, the one bottle should be enough for two.  😉

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Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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UPDATE March 28, 2016 – the Hearty Vegan Beef & Vegetable Stew for the Slow Cooker (just above) is – I think – a superior recipe to this one so please consider it.

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Lots of ingredients yet not lots of effort.  This stew – like any stew – is very forgiving & many ingredients could be omitted or substituted with no negative impact on the result.  I read that Guinness beer is not vegan, so note that.  Also, I used some flame-broiled garden burgers for a faux ground beef effect and, in the future, will not as they have a stronger presence in the stew than I expected & their flavor is one that benefits more from the standard accoutrements one typically associates with a traditional hamburger – namely ketchup & mustard & pickles etc – than stew ingredients.  I also used soyrizo for the same reason but might try something else in the future simply due to the amount of a fiery red oil it released to float on the surface of my stew.  Still, despite fearing I might toss the whole effort, after scooping some of the oil off the top & reducing the overwhelming quantity of veggie burger I’d dumped in – I set up a huge bowl to photograph.  Then I tasted it so I could begin trying to salvage it and, to my great surprise, I loved it!  Not perfect, of course but damned edible!!   If you try this dish – feel free to experiment.  I think it can withstand tweaking of all sorts.  For example – I wanted to add Worcestershire sauce but had none.   You might want to lose the Guinness or the faux meats or add different vegetables or use a different grain than pearl barley.  Your call.  Make the recipe your own.

My crock pot is huge!  It makes tons of food so this recipe is for a very large quantity – St. Patrick’s Day party quantity – of stew.  I am certain it will freeze well, so don’t be intimidated.

I made this in a slow cooker but this could easily be made stove top.  I had this in my crock pot for 24 hours – but you could get this done in 2 hours in a large stock pot over medium heat.

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PRINT THIS RECIPE

Easy Vegetarian (Vegan) Irish Stew for a Slow Cooker

1 lb mushrooms – sliced

2 TBS olive oil

6 garlic cloves – quartered

1 large onion – diced

8 celery stalks – sliced

1 14.9 can Guinness beer (or vegan alternative)

3 turnips – cubed

6 red potatoes – cubed

1 15.25 oz can corn

8 carrots – sliced

2 cups peas

8 cups stock

5 TBS your favorite BBQ sauce

2 TBS A-1 Steak Sauce

2 veggie patties (optional)

12 oz soyrizo (optional)

10 sprigs fresh thyme – left on stems

1 TBS fresh rosemary – chopped

1 TBS dry sage

3 bay leaves

1 cup heavy cream (or soy-based cream)

1/4 cup soy sauce

1 cup pearl barley (or other grain)

1 TBS corn starch dissolved into 1 cup water

S&P to taste

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DIRECTIONS

Heat the 2 TBS of olive oil in a frying pan.  Saute the garlic & mushrooms & onions until the mushrooms just begin to brown.  Add the celery & saute a few more minutes.

Then simply combine the rest of the ingredients.  In a slow cooker on high – this should be done in 4-5 hours but can sit on warm overnight.  Add more water if it begins to get too thick.  Generously season with salt & pepper.

Stove top in a large stock pot – bring everything to a boil & then simmer on medium heat & it should be done in two hours.  Generously season with salt & pepper.

PRINT THIS RECIPE

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