Is the Convenience Really Worth It?

   Listen, I am not one to deface the convenience that frozen and prepackaged food has brought to our modern society. After all, if not for frozen vegetables, in winter we would be eating green beans from a can! ( blech!) the question of the day is, "is our food culture here in America, becoming defined by convenience alone? If we have our way at Utensils Cooking School, we will answer with a resounding NOOO!!!!!!

   I will admit, in years past, I have purchased these exact frozen burritos. My husband comes home from work for lunch every day and needs something quick. After all, one does get sick of sandwiches. These can be thrown in the microwave and done in nothing flat. Problem is, they taste just like that..... Nothing and flat! I was about to pick up a package of them while shopping the other day but instead, I decide that this can be done better by me. I can make these at home, freeze them and they will be ready for a quick lunch. Because I won't be cranking them out on an ensemble line, I won't have to make the filling the consistency of baby food. I can reduce the amount of salt and fat easily and ramp up protein and give great texture by adding my favorite, quinoa!

   So I picked up the few things I needed and got to work. The bean cooking process is called refried because the beans will require cooking them twice. Dried or canned will work. For these, I used some of each because that's what I had in the pantry. I cooked them the first time in beef stock but chicken, beef or veggie stock will do. After adding all of the onions, garlic and dried herbs, I puréed them and cooked them again. The quinoa, which is cooked about 3/4 of the way is added right to the bean mixture for texture.

   The rest is really quite simple. If you use any fresh veggies ( and you certainly can) I suggest cutting them into a small dice and draining and pressing as much water as possible out. I used sliced jalapeños (jarred, again not all convenient food is bad!) use really good cheese. You only need a pinch . Roll them up nice and snug and freeze them. Done!

 These have fat only from the cheese. The sodium levels are almost nonexistent by comparison to the frozen ones. I used fresh beef stock (yes I do keep it around all the time!) so I can control the seasoning myself with a pinch or two of kosher salt. Be sure to check seasoning frequently and season at every aspect. . As the bean mixture condensed, seasoning will become more intense. When you add in the quinoa it will water down a little. Go slow. You can always put salt in. Can't take it out! These are little protein bombs too! Beans and quinoa are great sources of protein along with the cheese. The use of fresh veggies give great texture as well as fiber and vitamins.

   Let's talk for a second about the cost. One pound of dried and one can of hydrated beans along with 1 cup of uncooked quinoa made enough filling for 20-24 large burritos. That makes them certainly a bit more expensive than the frozen ones but only by pennies per piece and the difference in the taste and nutritional value are very much worth the slightly increased cost.

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Forget Green Beer and Lucky Charms

     This time of year everyone swears they have Irish blood. We all get out our green shirts and shamrock headbands and hit the local pub for a night of green beer but the mere mention of Irish food brings on wrinkled noses and gagging gestures. We all have visions of boiled cabbage and potatoes, braised corned beef that we love on rye with Swiss but have no idea how to cook properly. I'm here to tell you that Irish food is so much more than that!
    When most people think of Irish fare, they immediately assume it is going to be boiled, bland, starchy and uninspired but the fact of the matter is that Ireland has rich soil that produces beautiful vegetables and grains. The livestock produces milk that is turned in to some of the world's greatest cheeses and dairy products.. It's surrounded by oceans full of fresh seafood and shellfish and of course, there is amazing beer and whiskey.
    Today, chefs in Ireland and here in the states are putting a fresh spin on the traditional flavors so here is my own interpretation of some common dishes. These dishes are simple, rustic, and certainly worth a try.
   

 Shepherd's Pie-this is one of my family's favorite. It is incredibly easy to prepare and, like great soup and chili, it gets better the next day. Although traditionally made with ground lamb, I use ground beef. It is more accessible, less expensive and more mild than lamb. It is simply browned with a little onions, garlic, peas and carrots in a rich beefy gravy and then topped with creamy mashed potatoes and baked. Some people put corn in theirs as well but I prefer it in it's more traditional form. 

    Corned Beef with Root Veggies and Cabbage-this is the traditional dish that most people associate with St Patrick's Day. Growing up, my mom made corned beef more than once a year. She would boil it so there was always a big consistency problem. Sometimes it was tender and moist, others it was tough or stringy. It wasn't until I started cooking professionally that I realized that it should have been braised for the best result. Slow braising in a crock pot or heavy casserole is the best bet. Traditionally potatoes and carrots are boiled but I prefer to roast them up nice and brown and crispy. I use a variety of potatoes to add beautiful color and different textures. I add parsnips and celery root when I can find them for more depth of flavor. Roast them well seasoned (fresh Rosemary is the perfect herb) and then toss with butter before serving. As far as the cabbage goes, I do not like it boiled so we either serve coleslaw or pickled red cabbage instead.

     

Fish and Chips- I have to say that I, initially, was resistant to this one because my only exposure to breaded fried fish came out of the freezer and was shaped like sticks! Then, years ago, while at the Grandfather Mountain Scottish Highland Games in North Carolina, I had the real deal fish and chips. The best fish, by far, is cod. Halibut is great too but I just like Halibut so much that it seems a crime to batter it and fry it. Plus, Halibut can be very expensive. If you are looking for an inexpensive alternative, you can use Tilapia but it is not quite as mild and not as firm a finished product. Make a batter from flour and beer seasoned well with salt and pepper. Deep fry it with nice chunky chips of russet potatoes and it is a MUST to serve it well salted with Malt Vinegar.
     Irish Soda Bread- this is another one that I prefer as authentic as possible. There are lots of updated versions but I love the mild caraway flavor, crumbly texture and sweet raisins. It is an easy bread to make because it is made with baking soda instead of yeast. I love it with a little salted butter for breakfast.

     

St Patty's Day is only a couple of days away so get your Irish on and give these traditional Irish dishes a try. Couple them with a good Irish Ale. I love McSorley's Black myself.  McSorley's is a very famous Irish pub in Greenwich Village that was my favorite haunt when I went to school in Manhattan. I also am a Killian's fan but there are many fun tasty brews out there! 
    

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