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Burnt Oranges for a Traditional Irish Meal

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. 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.
Burnt Oranges for a Traditional Irish Meal
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Prep time: 1 hour
Cook time: 25 mins
Total time: 1 hour 25 mins
Serves: 6-8
  • 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
  1. Heat oven to 400 Fahrenheit.
  2. Carefully zest all of the oranges into a bowl. Top with sweet white wine, and let sit.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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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  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

Braised Leeks for Irish Dinner

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.
Braised Leeks for Irish Dinner
Recipe Type: Side Dish
Author: Chilly P
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-8
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. are now braising!
  6. 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.
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

Rogue Estate Chef’s Night – Pantry Raid

[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
Rice cook time will vary, so use the instructions on the package to determine when to start cooking your rice so that it's ready to serve when the adobo is done after a 90 minute cook time. Season chopped pork with salt. In a 6 qt sauce pot, heat oil or lard on medium-high heat, add pork in batches until browned. push off to the sides and add the onion in to saute until just taking on color. Turn the heat back up to add vinegar, water, soy, fish sauce, bay leaves, black pepper and turmeric. stir to combine and un-stick anything from the bottom of the pot since this is essentially a de-glaze. As the liquid comes to just a boil, reduce the heat to maintain a good tremor without a full on boil. Cover and let it cook for an hour. Check occasionally to give everything a stir and adjust the heat as needed to keep everything below boil. After an hour, remove the lid and add the zucchini, stir and adjust the heat as needed to keep a merry tremor in the pot. After 15 minutes the liquids should be reduced and beginning to thicken. If you'd like a thicker gravy, whisk 1 tsp of cornstarch and 1/2 cup of warm water together, then stir that slurry into the adobo. continue stirring, add the frozen peas and remove from heat. Portion rice into bowls, spoon the pork, zucchini and peas over it and the gravy over that, then garnish with parsley and serve immediately. Hop on over and LIKE The Rogue Estate on Facebook to check out the full food porn gallery for this week's Chef's Night, as well as previous Chef's Night galleries.  -///  
A consummate nerd, yet still plays well with others.

Location, Location, Location!

Raw ingredients for the soup. In the case of the cheeses, raw milk cheeses to be exact...

At the same Chef's Night that yielded the previous two recipes posted below, my offering was this Cheddar/Ale soup made almost entirely from ingredients that are made within an hours drive from where we cooked. The focus of the evening was warming winter foods with an extra emphasis on locally made ingredients. We tend to look for local whenever possible to begin with, but this night the focus on Michigan bounty was even more intense than usual. There was a professional photographer and fellow food blogger/obsessive present, Joe Hakim of The Hungry Dudes, so we had to bring the A game and swing for the bleachers. I think we accomplished our goal. Links to the photo galleries and printed article spawned from this evenings culinary melee at the end. Recipe for Michigan Cheddar/Ale soup: Ingredients for 4 servings: 1/2 medium size yellow onion diced 1/2 red bell pepper, seeded and diced 2 large jalapenos seeded and diced 1 Tablespoons fresh garlic, peeled and crushed 2 bottles Mad Hatter IPA (New Holland Brewing Company) 1 pint chicken stock 1 pint Guernsey Farms heavy whipping cream 1/2 pound bacon diced (home made by a friend of the Estate, so local as well) 1/2 pound Rosewood Products raw milk cheddar shredded 1/4 pound or 2 oz. Rosewood Products raw milk goat cheddar shredded 1/4 pound or 2 oz. Oliver Farms sharp cheddar curds 1/2 cup butter 1/2 cup flour 1 Tablespoon Chicken Soup base ("Better Than Bouillon" brand paste) Fresh ground black pepper to taste Zingermans pretzel bread made into croutons, or crushed pretzels Procedure:

Don't stop stirring! Burnt cheese does not taste good! Well... at least not in this case.

Mince the diced onion and peppers in a food processor until almost a paste. Brown the diced bacon in a pot over medium heat and add the minced veggies. Cook slowly for 25 minutes, or until most of the moisture is gone. At the same time melt the butter in a small pan and add the flour, cook for 15-20 minutes on low heat, stirring continuously, and refrigerate. Turn the heat on the soup pot up to high and add the garlic. Stir continuously until the garlic smell is very strong, 30 seconds or so. Add 1.5 bottles of Mad Hatter, and boil until only 1/3 of the volume is left. Add the chicken stock and cream and bring back to a simmer. Once back to a simmer add the cheeses and stir constantly until dissolved over medium heat. Or add bit by bit until it's all been incorporated, but the central theme here is do NOT stop stirring until all the cheese is melted! If you stop stirring during this part of the process, the cheese will just sink to the bottom and burn. Once dissolved, and back to a simmer, add the last half bottle of Mad Hatter and the chilled butter and flour mixture a little at a time until the soup is thickened to your liking. Stir in the chicken soup base a little at a time, tasting between each addition to make sure you don't over salt, and add as much fresh ground black pepper as you wish to your own tastes. Taste for seasoning, and bowl, using the pretzel croutons for garnish and a few turns on the pepper mill for added contrast and aroma.

Warming, cheesy, peppery, pretzelly goodness! Perfect for a midwest winter night!

I tried to go as simply as possible with this recipe, as there was a chance it would be published in a local magazine, so I wanted it to be accessible to the home cook. It's come to my attention that I'm not always very good at that though. I guess 20 years cooking professionally has somewhat disconnected me from what the term “home cook” implies. That aside, this recipe is very adaptable, you can substitute any local or even non-local variant of any ingredient included and still have one hell of a soup at the end of it.   Live well, and eat better!   -Jack Gallery from Joe Hakim of The Hungry Dudes blog Rogue Estate Facebook Gallery Real Detroit Weekly's article on the meal in question

Chef’s Night Recipe: Shrimp Au Gratin

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.