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Editor's Note: Megan is Rogue Estate's newest cake slinger. Despite us dirtying nearly every pot, pan and dish in her kitchen this week she didn't kick us out, so you can expect to see more articles from her in the near future. This dish was part of The Rogue Estate's Authentic Irish cuisine dinner, featured in Real Detroit Weekly and The Hungry Dudes on 03/14/12. When thinking of Irish food, like any other American, I automatically think of boiled meat, corned beef, and potatoes. The Irish are not known for their desserts, so when looking them up, I had to keep my mind open, and avoid the Bailey's Cheesecake that you find on "Irish Pubs" all across America. Turns out the Irish have gotten very creative in using what they could get to make unique desserts. For our Traditional Irish Meal, I decided to tackle this recipe for Burnt Oranges. Wait...how did tropical oranges become a staple for not-so-tropical Ireland? Turns out that while Ireland was at war with England, they made friends with Spain. The Spanish sailed some of its foodstuffs up to Ireland, and the rest was history. Of course, by the time the oranges were sailed north, and the common folk got their hands on them and ate all of the really ripe ones, they were left with some oranges that had seen better days. Cooking them like this was an interesting and tasty way to not waste those older oranges.
What I did leave out of this recipe was that the Seville oranges are a pain in the butt to peel, far more so than any other orange I have ever dealt with. Between the segments that wouldn't come apart gracefully, to the fact that Seville oranges have more seed than flesh in each segment, I figure next time I'll stick to making this with another type of orange. The results will be sweeter and less traditional, but I'll swear less. Have any tips on how to handle Seville oranges or a favorite citrus recipe? Let me know in the comments! -Megan
|Burnt Oranges for a Traditional Irish Meal||
Recipe Type: Dessert
Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
- 8 Seville Oranges
- 2/3 cup Very Sweet White Wine
- 1/2 cup Butter
- 12 tbsp. Sugar, split in half
- 1 1/3 cups Fresh Squeezed Orange Juice
- 3 tbsp. Warmed Irish Whiskey
- Lyles Golden Syrup for Drizzling
- Heat oven to 400 Fahrenheit.
- Carefully zest all of the oranges into a bowl. Top with sweet white wine, and let sit.
- Peel all oranges, being sure to remove as much of the white pith as possible. Break oranges into segments, and remove all seeds. Seville oranges have a LOT of seeds, so try to preserve as much of the juice you lose while seeding them. Lay the orange segments into the bottom of a wide round pan, no more than 2-3 segments deep, and sprinkle with 6 tbsp. of sugar. You will want to use a pan that is broiler and stove-top safe - a saute pan works great. Place in oven for 12 minutes.
- Pour orange juice and 6 tbsp. of sugar into a wide saucepan on stove. Simmer down until it becomes a syrup, then stir in the wine & zest mixture. Continue simmering until it thickens back up again.
- After 12 minutes, check the orange segments in the oven. If they are not golden brown on top, kick on the broiler, and keep a close eye for a couple of minutes. You want the oranges and sugar to take on a nice caramel colour, but not char. Once they reach that colour, pull from the oven and set on a burner.
- Pour the whiskey over the top of the orange segments, let sit about 30 seconds, then flame. Let the flames burn about 30 seconds, then douse with orange juice mixture. Simmer together for 2 minutes, then serve!
- This can be served hot, or chilled and topped with whipped cream
Seville oranges are extremely bitter, so if you are looking for a dessert that is a bit sweeter, you will want to add more sugar (probably double!) or use a table orange. We also tried one other batch with blood oranges that came out much closer to an American's preferred level of sweetness, and the colour came out very pretty to boot. We also thought these would be excellent served on top of vanilla ice cream.
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Editor's note: Achilles aka "Chilly" is one of R.E.'s new onion choppers and this is his first post. We haven't scared him off yet, so you can expect to see lots more from this guy in the near future. For The Rogue Estate's Chef's Night, featured in March 14, 2012's Real Detroit Weekly, I was tasked with braising leeks to be used as a side dish for our Authentic Irish dinner service led by Ian Malbon. Let's start with the basics, and usually for me that's defining what I will be doing and with what. A braise is a cooking method where you sear your item at a high temperature, then drop the heat, add liquid, cover it, and let it cook in the liquid until it becomes fork tender. A leek is a vegetable from the onion and garlic family. Instead of being round like an onion, it grows upwards in layers of concentric cylinders. This is important to understand, because in between these layers lies a lot of dirt, and as such we must take care to rid our wonderful leeks of any impurities.
This dish fits well with just about any plate and its simplicity really lets the sweetness and texture of the leeks shine - a great side with any protein. Leeks aren't just for St Paddy's day any more! Do you have a favorite preparation for leeks we should try here at the Estate? Let me know about it in the comments. -Chilly
|Braised Leeks for Irish Dinner||
Recipe Type: Side Dish
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 4 Large Leeks
- 1 tbls butter
- 1 tbls salt
- 1/2 tbls fresh ground pepper
- 1/2 tbls dried Thyme (1 tbls fresh)
- 1/2 cup of white wine
- For this recipe, I kept the leeks whole. Fill your (clean) sink with cold water...enough to let the leeks soak in. This will allow dirt to pass through the circles and settle at the bottom of the sink.
- Slice off the very bottom of the leek where the roots are, then slice off the green leaves after the white stem base. What you want to be left with is the part that is for all intents and purposes, white (side note: keep the leaves to add to a stock...they carry wonderful flavor, although mostly inedible). Place the leeks in their bath as you prep them. After about 10 minutes, unplug your drain, and turn the water back on. You can feel free to run water through the leeks to help purge any remaining impurities. Place your leeks on paper towels and allow them to dry.
- At the stove you want a saute pan (with a lid) on medium heat. Add the butter and wait until it bubbles. Add the leeks and allow them to brown on the bottom. Once browned, turn them over and allow the other side to brown. Add salt and pepper at this point.
- The reason I waited to add the seasoning was because there was nothing for the salt and pepper to adhere to at first. Now that the butter is coating one side of the leeks, it's game on.
- When the other side browns, turn them over a few times to ensure an adequate coating of butter and seasoning. Turn the heat down to medium-low, add the wine and thyme, and cover. You're looking for a simmer here, nothing more; we don't want to burn or boil our leeks. Congratulations...you are now braising!
- Allow the leeks to braise until a sharp knife slides easily through the leek (about 20 minutes - feel free to turn the leeks throughout the process). Once this achieved, remove the leeks from the pan and place into a serving dish. Pour the remaining braising liquid goodness over them and allow them to come to room temperature. When you're ready to serve, slice them in half and pour about a tablespoon of braising liquid over them.
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[Rogue Estate Chef's Nights are a weekly dinner club for Rogue Estate residents and guests to get together to prepare and enjoy new menus, share, learn, teach and be inspired. Each week is hosted and led by a different person, giving everyone an opportunity to sharpen their knives and their skills.] This week for Chef's Night I hosted one of our recurring themes we call "Pantry Raid" - an excuse to use up various odds and ends that may be kicking around in dark corners, rediscover items of interest from previous recipes and of course meet the challenge of pairing a few good bottles of beer and wine to fit the flavors on the plate. We also had an added bonus of welcoming some new members this month as we expand the estate - the Tag Team of Megan and Jason joined Jack, Ian and myself in the kitchen and Frank did a Drive-by during the evening. Our menu was decidedly pork-centric, with a side of lake fish and a few vegetarian adaptations to meet Jason's obnoxious dietary needs. We started the evening snacking on water crackers and Slow Jams jam, along with a treat of Iberico Ham provided by Megan. Jack's App was up first - a Japanese rice & green tea dish with lots of condiments called Ochazuke, in which one of the condiments was a heavily camouflaged sinus clearing, eye searing blob of wasabi. Jack is a bastard. Thankfully, the dish was paired with Sake and beer, so we all managed to pull through OK. Next up - Ian presented a German inspired soup of pork, white beans, sauerkraut and carrots which was immediately dubbed "Fart Soup". He also came up with a veggie version for Jason which substituted additional fart in place of the pork. Despite the gravity of the ingredients, the broth remained light and clear and the dish didn't weigh too heavily on our bellies. My turn for the main: a modified Filipino Pork Adobo starting with the basic preparation and adding some flavor punches and green veg at the end to mouthwatering results. And yes, I even came up with a veggie version for Jason involving carrots, jicima and beets. The beets turned it all red, but the textures and flavor were worth the christmas theme. Recipe for the Pork Adobo at the end of this article. Dessert - a rare treat at the estate since Rok went full time with her Cake and Rock Star business - Megan and Jason produced a pair of chocolate souffle cakes from scratch over the course of our dinner preparations - one topped with strawberry jam and whipped cream, the other with espresso whipped cream. I added my two cents to the sweets with an impromptu congee made from the first batch of rice that was way over cooked mixed to a pudding with a can of coconut milk and sweetened condensed milk and a handful of dried berries. As usual, nobody left even slightly hungry. Rogue Estate Pantry Raid Pork Adobo
- 2 tblsp oil or lard
- 2 lbs Pork loin, chops or shoulder, roughly chopped
- 1 cup diced onion
- 2 cups cider vinegar
- 2 cups water
- 1/2 cup Soy sauce
- 2 tblsp fish sauce
- 6 bay leaves
- 2 tsp black pepper
- 1 tsp tumeric powder
- 1/2 lb frozen peas
- 1 cup zucchini, roughly chopped
- 1/4 cup flat parsley, finely minced
- 2 cups of cooked rice for serving
- option: 1 tsp cornstarch + 1/2 c water
Shrimp and cheese? You bet. The cheese in this is an amazing mild Dutch ("Dorothea Potato Chip Goat cheese") that incorporates potato, onion and herbs into the finished product. We found it at Westborn Market in Berkley, and it's worth searching for. We prepared this as one of the Winter Comfort Foods for a recent Chef's Night menu and it's been featured in a photo gallery by The Hungry Dude's Joe Hakim, a Photo Gallery on the Rogue Estate Facebook and an article in Real Detroit Weekly. Enjoy! Shrimp Gratin Appetizer (Yields 4 small 4 oz. ramekins) 2 tbsp flour 2 tbsp butter 1.5 - 2 cups half & half, heated 6 oz. grated Dorothea Potato Chip Goat cheese 24 (31-45 count) raw shrimp peeled and deveined, thawed, tails removed 3 scallions finely sliced 2 cloves garlic minced dash white pepper dash nutmeg dash salt 2-3 oz. grated Raclette cheese 1/4 cup Panko breadcrumbs 1.5 tbsp Virgin Olive Oil pinch paprika pinch dried thyme pinch of salt Flat-leaf parsley (for garnish) 1) Make Mornay (cheese sauce) Combine flour and butter over medium heat, simmer while stirring until raw flour smell goes away (10 minutes). Add 1.5 cups half & half and stir until thickened, lower heat (if too thick, add more half & half). Add grated Goat cheese, stir to combine. 2) Assemble Add shrimp to cheese sauce, and simmer on lowest heat for only 1-2 minutes. Spoon into mixing bowl; add scallions, garlic, pepper, nutmeg and salt to taste, stir. Spoon gratin into into 4 small ramekins, making sure each contains 6 shrimp. Make crumb topping: stir together Panko, oil, paprika, thyme, and salt. Top each ramekin with 1/4 of the Raclette and crumb topping. 3) Bake Bake ramekins at 350°F for 10 minutes until golden on top. Remove, let cool slightly, garnish with parsley. Pairs very well with a chilled Alsatian or Oregon Pinot Gris.