Campbell Executive Chef Maria Gamble demonstrated a few delicious recipes this week in spirit of celebrating St. Patrick’s Day, but don’t expect a regular shepherd’s pie or boiled potatoes from this chef! Chef Maria inspired us with one of the 2014 trends from the Campbell Culinary TrendScape report: “Beverage Inspired Flavors.”
“Craft beers and small-batch spirits like whiskey and bourbon offer an endless array of layered and complex flavors. Words like oak, aged, floral, malt, mash, hops, rye, ale and stout are making their way onto restaurant menus everywhere,” Chef Maria explained of the Beverage Inspired Flavors Trend.
To bring this trend to life, Chef Maria discussed the principles of cooking with spirits, including braising as a moist heat cooking method, perfect for tough cuts of meat. “The key to braising is low and slow. Braise at a low temperature for a long time for best results.”
First up were mouthwatering Whiskey Braised Short Ribs, which were incredibly tender after about three hours of cooking (the kitchen smelled wonderful!).
Chef Maria then assembled a dish of Roasted Potatoes and Kale, which was a simple but flavorful way to get in your greens for St. Patty’s Day!
Also featured was a fresh roll of Irish Soda bread, but made with the bright flavors of orange zest and dried cranberries:
Then came everyone’s favorite: ice cream! Chef Maria made Irish cream ice cream by reducing and caramelizing an Irish cream liqueur and adding it to a vanilla ice cream base.
The demonstration showcased some delicious ways to infuse flavors into foods and was fitting for a St. Patrick’s day celebration. All recipes from the Campbell Chefs are below and click here to learn more about the 2014 Campbell Culinary TrendScape Report.
Irish Soda Bread
Yield: 1 loaf
Ingredients:
Flour – 4 c.
Butter, unsalted – 4 T, cold, cut into small pieces
Sugar – 4 Tbsp
Baking Soda – 1 tsp
Salt, kosher – 1 ½ tsp
Buttermilk – 1 ¾ c.
Egg – 1
Orange zest – 1 ½ Tblsp
Dried cranberries, coated with 1 tsp flour – ¾ c.
Method:
1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Measure flour, salt, sugar, and baking soda into a mixing bowl. Using mixer’s paddle attachment blend mixture, add in butter and mix well.
3. In a separate bowl, mix buttermilk, orange zest, and egg well. Add to dry ingredient, mix on low speed until blended. Dough will be wet. Add in cranberries.
4. Turn dough onto a floured surface and knead lightly. Form into a ball shape and place on baking sheet. Slice an X across the top of the dough. Bake for 35-45 minutes or until cake tester inserted in the center comes out clean.
Whiskey Braised Short Ribs
Yield: 6-8 portions
Oil As needed
Short ribs, boneless – 5 lbs
Mirepoix (2 part onion, 1 part carrot, 1 part celery), medium diced – 1/2 lb
Tomato paste – 2 oz
Irish Whiskey – 1 cup
Swanson Beef stock – As needed
Loose Sachet:
Thyme – 2 sprigs
Bay Leaf – 1
Peppercorns – 1 tsp.
Garlic, crushed – 2
Parsley stems – 5
1. Heat a large roasting pan, add a small amount of oil, sear the short ribs until browned on all sides, remove and reserve.
2. Add mirepoix and caramelize, add tomato paste, cook until browned. Add the Irish Whiskey and deglaze, reduce liquid. Add the aromatics and return the short ribs.
3. Add enough stock to come ¾ the way up the meat, bring to a simmer, cover and braise in a 300F oven until tender (approx. 2 ½ to 3 hours). Turn the short ribs half-way through cooking.
4. When the meat is tender, remove from sauce, keep warm. Degrease the sauce, reserve the fat. Strain the sauce through a chinoise and reduce as necessary, season.
Roasted Potatoes & Kale
Yield: 4-6 portions
Olive Oil – 1 Tbsp
Shallots – ½ lb
Garlic cloves – 4
Red Potatoes – 2 lb
Kale – ½ lb
Salt & Pepper – As needed, to taste
Fresh parsley, thyme, & rosemary, chopped – 1 Tblsp
1. Preheat oven to 450F.
2. Quarter potatoes and toss with shallots in medium size bowl. Add ½ Tblsp. olive oil and salt & pepper to taste, mix well.
3. Wrap garlic tightly in foil. Transfer potatoes, shallots, and garlic to a baking pan.
4. Place potato mixture in oven and roast for about 20 minutes or until potatoes are tender.
5. In a large bowl, toss kale with remaining olive oil and salt & pepper to taste.
6. Arrange kale in one layer in another shallow baking pan. Roast about 15 minutes until the kale is crisp.
7. To serve, remove garlic from foil, toss with potato mixture and kale, mix in fresh herbs and serve.
Irish Cream Ice Cream
Irish Cream Liqueur – 1 ½ cups
Heavy Cream – 2 cups
Whole Milk – 2 cups
Sugar – 1/4 cup
Vanilla Bean, split & scraped – 1
Egg yolks – 6
1. In a saucepan, reduce Bailey’s by ¾ until thick and syrupy.
2. Mix cream, milk, sugar, and vanilla bean in a 4 quart saucepan. Add reduced Bailey’s. Bring to a simmer, stirring occasionally.
3. In a separate bowl, whisk egg yolks until smooth.
4. Gradually add some of the hot liquid to the egg yolks stirring constantly. Be sure to add a little at a time so the eggs do not cook. Once mixture is warmed through, add back to pot and cook until thickened (liquid should coat the back of a spoon). Temperature should be 170F to ensure eggs are cooked through.
5. Strain into a metal bowl, cool using ice bath method. Once cooled, refrigerate for at least 4 hours, overnight if possible.
6. Place mixture in an ice cream machine bowl until thick and frozen. Keeps about 1 week in the freezer.
