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jbarron Posted on: 28-Sep-2009, 09:53 AM

Replies: 2
Views: 643
I like to collect cookbooks and love to experiment with different types of cuisines. What book(s) have you liked that would you recommend?
  Forum: From Your Kitchen to My Plate  ·  Post Preview: #287677

jbarron Posted on: 28-Sep-2009, 09:45 AM

Replies: 3
Views: 970
The holidays are right around the corner...what are your favorite dishes to make for your family?

  Forum: From Your Kitchen to My Plate  ·  Post Preview: #287676

jbarron Posted on: 28-Sep-2009, 09:12 AM

Replies: 2,510
Views: 62,954
Bluebird skies, a light breeze, 47 degrees F, and the trees are starting to change to gold. In the high country, a wee bit of snow.
  Forum: The Jester's Court  ·  Post Preview: #287674

jbarron Posted on: 28-Sep-2009, 09:08 AM

Replies: 4,227
Views: 108,358
False, but we might have a pumpkin carving party with the neighborhood kids.

You've already had the first snow of the season...
  Forum: Fun N Games  ·  Post Preview: #287673

jbarron Posted on: 28-Sep-2009, 08:41 AM

Replies: 1,864
Views: 62,000

  Forum: Fun N Games  ·  Post Preview: #287672

jbarron Posted on: 28-Sep-2009, 08:38 AM

Replies: 1,663
Views: 75,914
  Forum: Fun N Games  ·  Post Preview: #287671

jbarron Posted on: 28-Sep-2009, 08:36 AM

Replies: 7,424
Views: 121,237
  Forum: Fun N Games  ·  Post Preview: #287669

jbarron Posted on: 28-Sep-2009, 08:34 AM

Replies: 86
Views: 57,399
Macadamia Nut Brittle Ice Cream...very tasty!
  Forum: Ye Ole Celtic Pub - Open all day, all night!  ·  Post Preview: #287668

jbarron Posted on: 28-Sep-2009, 08:11 AM

Replies: 328
Views: 14,839
Split Pea Soup made with honey-baked ham and fresh baked rolls. Yum!
  Forum: Quizes & Polls  ·  Post Preview: #287666

jbarron Posted on: 28-Sep-2009, 08:09 AM

Replies: 987
Views: 35,005
Mark Saul - Mixolydian
Loreena McKennit - The Book of Secrets
Cherish The Ladies - The Girls Won't Leave the Boys Alone
  Forum: Quizes & Polls  ·  Post Preview: #287665

jbarron Posted on: 17-Sep-2009, 02:03 PM

Replies: 7
Views: 2,898
My family in Scotland were Stewarts and lived in the Kilmaurs Parish area in the mid-1800's according to the censuses. I've not been able to trace any further back however and am curious if there is a good source for Scottish records (other than Ancestry.com, because I've exhausted everything they have).

Thank you.
  Forum: Gathering of the Clans  ·  Post Preview: #287168

jbarron Posted on: 17-Sep-2009, 01:48 PM

Replies: 11
Views: 768
QUOTE (englishmix @ 16-Sep-2009, 09:43 AM)
So what do you do with the rest of the Guiness in the bottle?... wacko.gif

Share it with whomever you invited to supper. ;-)
  Forum: Scottish Recipes  ·  Post Preview: #287166

jbarron Posted on: 17-Sep-2009, 08:10 AM

Replies: 2
Views: 645
QUOTE (Camac @ 16-Sep-2009, 11:23 AM)

Excuse for saying but the only way to make bubble and squeak is from left over cabbage, corned beef and mashed potatoes thrown in the frying pan and heated until it bubbles and squeaks.


True...but this is a variation for those of us who don't care much for corned beef. I should have noted that in the recipe - thanks for mentioning it.
  Forum: Scottish Recipes  ·  Post Preview: #287145

jbarron Posted on: 17-Sep-2009, 08:08 AM

Replies: 11
Views: 768
QUOTE (Camac @ 16-Sep-2009, 11:34 AM)

I am not trying to pick your recipes apart for they sound delicious but Bangers and Mash should be made from English Bangers (sausages) mashed potaoes and beans. In the winter I live on porridge, homemade soup, Bubble and Squeak, and Bangers and Mash with the odd feast of Liver and Onions. If I could get decent Black Pudding I'd have that also but the crap they call Black Pudding here I wouldn't feed to a starving dog.


I don't have access to English Bangers so bratwurst is as close as we Yanks can get.
  Forum: Scottish Recipes  ·  Post Preview: #287144

jbarron Posted on: 16-Sep-2009, 10:35 AM

Replies: 184
Views: 13,532
QUOTE (Dogshirt @ 04-Sep-2009, 06:04 PM)
The only thing I grow is hops, and my 2nd year plants are blooming nicely. I should have enough to breww 40 to 60 gallons! God I love beer!


Yay! Another homebrewer! cheers.gif :-)

What kinds of hops do you grow? I have Northern and Cascade hops and got a bumper crop this year since we've had a lot of rain. I can't pick them fast enough.

How do you dry them? I've been trying to devise some kind of air dryer made with large gauge wire screen and scrap lumber. I made a small one this year that seems to be working well so far.

What's your favorite beers? I tend to like the malty ales in winter and get kits from Williams Brewing - Fireside and their Holiday ale are my favorites. Lighter, hoppier beers are good for summer though.

Am wanting to try one called "Peek Under Yer Kilt Ale". lol

  Forum: The Garden Gate  ·  Post Preview: #287098

jbarron Posted on: 16-Sep-2009, 10:21 AM

Replies: 441
Views: 86,967
I reserved Echo In the Bone at my local library...I am 100th on the list. LOL
And the book doesn't even come out until the 22nd.

I can't wait to read it but in the same token, I don't want the stories to end. Will be interesting seeing what comes next though.

In the meantime, I read all the Lord John books and have been enjoying them as well.
  Forum: General Discussion  ·  Post Preview: #287096

jbarron Posted on: 16-Sep-2009, 09:58 AM

Replies: 0
Views: 559

1 lb Potatoes, sliced
2 medium Parsnips,peeled and sliced
2 medium Leeks
1 cup skim milk
1 lb Kale or cabbage
1/2 tsp Mace
2 large Garlic cloves, minced
1 tsp Salt
1/2 tsp Pepper
2 T butter (or sub.)
1 bunch fresh Parsley, chopped

Cook the potatoes and parsnips in water until tender. While these are cooking,chop leeks (greens as well as whites) and simmer in the milk until soft. Next, cook the kale or cabbage and have warm and well chopped. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much). Finally, blend in the kale or cabbage and butter. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale. Garnish with parsley. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day. Drain vegetables, blend with milk and margarine as above and garnish with parsley.
  Forum: Scottish Recipes  ·  Post Preview: #287093

jbarron Posted on: 16-Sep-2009, 09:56 AM

Replies: 1
Views: 580
I've had this at one of our local Scottish Highland games and it was delicious.

Neeps and Tatties

2 pounds parsnips, peeled and cut into 1-inch pieces
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream or half and half
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper

Special equipment: a potato ricer or a food mill fitted with medium disk

Cover parsnips and potatoes with cold water by 1 inch in a 6- to 8-quart pot, then add 1tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

Drain vegetables in a colander. Force warm vegetables through ricer into cream mixture, then stir to combine well.

(originally from Gourmet magazine)
  Forum: Scottish Recipes  ·  Post Preview: #287092

jbarron Posted on: 16-Sep-2009, 09:36 AM

Replies: 0
Views: 362
Corned Beef and Cabbage

3 lb uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
3 stalks of celery (cut into bite sized pieces)
3/4 cup malt vinegar
1/2 bottle (6 oz) Guiness
1 tsp mustard seed
1 tsp coriander seed
1 tsp black peppercorns (whole)
1 tsp dill seed
1 tsp allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, and onion in bottom.
Add the liquids. Spice rub the brisket. Place on top. Cover and cook on low for 8 hours.
Add cabbage wedges and celery pieces. Cook an additional 3 hours on low.
Serve with Coarse Grain Mustard and Horseradish Sauce.
  Forum: Scottish Recipes  ·  Post Preview: #287090

jbarron Posted on: 16-Sep-2009, 09:33 AM

Replies: 11
Views: 768
Bangers and Mash

1 package bratwurst (about 1 and 1/2 lbs.)
1/2 cup Guiness or other stout
1/2 onion sliced
6 or 7 large Yukon Gold potatoes
1 stick of butter
1/3 cup milk
1 envelope of onion soup mix
1 slice of bacon
1 teaspoon deli style (spicy brown) mustard
grated black pepper

Peel, rinse and boil the potatoes in large pot with enough water to cover.
Cook until potatoes are soft. Take off heat and drain water from the pot. Add the stick of butter, milk and salt to taste. Mash or put through ricer.

While potatoes are cooking, simmer the bratwurst in small amount of Guiness in a large frying pan. Cover and simmer until they are completely cooked. Add the sliced onion to the pan. Cook on low heat with cover until onion is carmelized and bratwurst is browned.

While brats are cooking, make the gravy in a small frying pan. Fry the slice of bacon until crisp and set aside. Using the bacon drippings in the pan, add the envelope of onion soup and stir it into the drippings. Add a small amount of water at a time, about 1/2 cup total. Add the spoonful of deli mustard, and grated black pepper and stir.

Fill a small juice size glass with cold water 1/2 full. Add 1-2 tablespoons of flour to the glass and stir briskly until smooth (always put the water in glass first and add the flour to it to avoid lumps). Add the flour mixture to the pan. Stir until gravy mixture begins to bubble and thicken. (add more water if needed until gravy is the right consistency. Crumble the slice of bacon into the gravy. Cover the gravy when it is the right consistency and keep warm until ready to serve.

Serves 4
  Forum: Scottish Recipes  ·  Post Preview: #287088

jbarron Posted on: 16-Sep-2009, 09:27 AM

Replies: 2
Views: 645
Bubble and Squeak

medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 C cubed cooked ham
1 tbsp butter
3 C potatoes - baked, cooled and thinly sliced
tsp paprika
salt and pepper to taste

In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Serves 6
  Forum: Scottish Recipes  ·  Post Preview: #287085

jbarron Posted on: 16-Sep-2009, 09:13 AM

Replies: 0
Views: 498
Beef and Guiness Pie

2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water

Special equipment: 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide;
ovenproof dish

Put oven rack in middle position and preheat oven to 350F.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425F.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400F and bake 5 minutes more to fully cook dough.

(originally from Gourmet magazine)
  Forum: Scottish Recipes  ·  Post Preview: #287084

jbarron Posted on: 16-Sep-2009, 09:09 AM

Replies: 2
Views: 1,464
I would think one could substitute beef for the lamb if you'd like. And don't forget to drink the leftover beer...wouldn't want it to go bad.

Black and Tan Leg of Lamb

1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 small onion, chopped
3/4 cup chopped peeled carrots

1 1/2 cups beef broth
1/2 cup Guinness Extra Stout
1/2 cup Harp lager beer
2 tablespoons honey mustard

Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan

1/3 cup balsamic vinegar
1 tablespoon granulated garlic
3 tablespoons lemon pepper seasoning
2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
1 teaspoon (or more) honey

Preheat oven to 350F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.

Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes.

Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.

Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.

Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.

Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125F for medium-rare (temperature of thinner parts of lamb will register between 135F and 145F and will vary from medium to well-done), maintaining temperature of barbecue between 350F and 375F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.

(originally from Bon Appetit)
  Forum: Scottish Recipes  ·  Post Preview: #287081

jbarron Posted on: 16-Sep-2009, 09:03 AM

Replies: 3
Views: 442
Scottish Apple Pie

2 refrigerated pie crusts (one 15-ounce package), room temperature
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes
9 tablespoons sugar, divided
1/2 cup gingersnap cookie crumbs
1/3 cup orange marmalade
1/3 cup golden raisins
1 teaspoon grated orange peel
1 tablespoon whipping cream

Preheat oven to 375F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.

Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.

(originally from Bon Appetit)
  Forum: Scottish Recipes  ·  Post Preview: #287080

jbarron Posted on: 16-Sep-2009, 09:02 AM

Replies: 3
Views: 442
These are scones.

Mary Hearty Bye's Scottish Scones

2 1/2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
Vegetable oil for greasing

Equipment: a large griddle (preferably cast-iron) or a 10-inch cast-iron skillet

Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.

Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.

Heat griddle over low heat until hot, then lightly oil.

Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.

Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)

(originally from Gourmet magazine)
  Forum: Scottish Recipes  ·  Post Preview: #287079

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