Murphy’s in a Clogher Valley Mist

 

It has been 10 years (!!) since I first posted this recipe. My guess is that a lot of you haven’t seen it, so I think it’s time, here on Throwback Thursday, to post it again. It’s tasty, seasonal, and the name is unbeatable as far as recipe names go. You must serve this at your St. Patrick’s Day dinner. You must!

 Murphy’s in a Clogher Valley Mist

Named for the Dungannon Valley where Grange Lodge, a small Georgian country house, is situated.  This recipe is from proprietor Norah Brown.

 1-1/2 pounds boiling potatoes, unpeeled (I used Melissa’s Baby Ruby Gold)

2 T.unsalted butter, melted and cooled

4 slices bacon

½ c. heavy cream

1 c. (4 oz.) Smoked Gouda, shredded

Salt and freshly ground black pepper, to taste

 Preheat the oven to 400°F.  Butter a 1-1/2 qt. baking pan. (This green one would be perfect.)

 Cook the potatoes in salted boiling water for 15 to 18 minutes, or until tender.  Drain and let cool to the touch.  Cut each potato into four wedges.  Place the wedges, skin side down, into the prepared baking pan and toss with the butter.

In a large skillet over medium heat, cook the bacon until crisp.  Using a slotted metal spatula, transfer to paper towels to drain.

 Pour the cream over the potatoes, sprinkle with the grated cheese, and crumble the bacon over all.  Season with salt and pepper, and bake for 20-25 minutes or until the cream has thickened and the cheese has melted.

 Serves 4.

  This recipe is from The New Irish Table by Irish-American culinary journalist Margaret M. Johnson. Delish!

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Murphy’s in a Clogher Valley Mist

I tend, as I imagine do most of you, to read seasonal cookbooks during the particular season that they reflect.  After all, it makes perfect sense.  Unfortunately, in doing so, I end up bypassing a lot of really good recipes because, during the season, I am usually too busy to make them.

While one of my favorite cookbooks, The New Irish Table by Irish-American culinary journalist Margaret M. Johnson, is not exactly seasonal, I tend to pull it out only during the month of March to find something appropriate for St. Patrick’s Day.  It features my kind of Irish food, namely that from pubs and bed-and-breakfasts (my favorite places to dine while traveling in Ireland), and certainly puts to rest the idea that all Irish food is bland and tasteless.  In looking for a potato recipe to accompany tonight’s dinner, I chose this one.  It was quick and easy to assemble, the not-too-fond-of-potatoes, Mr. O-P loved it, and how could I not be completely charmed by the name?

To serve, I baked it in a baking pan, as directed in the recipe, and then scooped it into warmed mini casserole dishes.

Murphy’s in a Clogher Valley Mist

Named for the Dungannon Valley where Grange Lodge, a small Georgian country house, is situated.  This recipe is from proprietor Norah Brown.

1-1/2 pounds boiling potatoes, unpeeled (I used Melissa’s Baby Ruby Gold)

2 tablespoons unsalted butter, melted and cooled

4 slices bacon

½ cup heavy cream

1 cup (4 ounces) Smoked Gouda, shredded

Salt and freshly ground black pepper, to taste

Preheat the oven to 400°F.  Butter a 1-1/2 qt. baking pan.

Cook the potatoes in salted boiling water for 15 to 18 minutes, or until tender.  Drain and let cool to the touch.  Cut each potato into four wedges.  Place the wedges, skin side down, into the prepared baking pan and toss with the butter.

In a large skillet over medium heat, cook the bacon until crisp.  Using a slotted metal spatula, transfer to paper towels to drain.

Pour the cream over the potatoes, sprinkle with the grated cheese, and crumble the bacon over all.  Season with salt and pepper, and bake for 20-25 minutes or until the cream has thickened and the cheese has melted. 

Serves 4.

Leeks au Gratin

Leeks are a vegetable more uncommon than they should be. I grew them when I was in college, fascinated by just how large this thing that looked like a giant scallion would grow. One bite of its sweet, creamy, hint-of-garlic, slightly oniony taste, and I was hooked. Since that time I have been acquiring as many recipes as possible in which leeks are used as the main ingredient.

The French call this dish Poireaux au Gratin. The Irish call it Leeks au Gratin. I simply call it delicious. If you haven't tried leeks yet, now is the time.  An easy, make ahead, superior side dish for your St. Patrick's Day buffet, it also serves well as a main course.

This recipe is from the book, The New Irish Table, by the wonderful Margaret Johnson, provided by Marigold Allen, hostess of the Beeches Country House, County Antrim in Ireland.

Use good quality leeks.  I suggest Melissa's Belgian Style Trimmed Leeks as they are nicely trimmed, pre-washed, and peeled, and an absolute dream to work with.

I halved the recipe, and while I did cut the split leeks into six-inch lengths, I think the next time I'll cut them into smaller, bite-size pieces.

Leeks au Gratin

8 large leeks, white part only, halved lengthwise

½ cup heavy cream

2 cups shredded cheddar cheese (I used Kerrygold Irish Aged Cheddar)

Salt and freshly ground pepper to taste

½ cup fresh seasoned breadcrumbs

Preheat the oven to 350°F.  Butter an ovenproof baking dish.

Cut each leek half into a six-inch length and rinse well under running water. Cook in salted boiling water for 4 minutes, or until slightly tender.  Drain.

Place the leeks, cut side up, into the prepared baking dish, pour in the cream, and sprinkle with the cheese, salt, and pepper.  Bake for 10-15 minutes, or until the cream has thickened and the cheese has melted.

Remove from the oven and preheat the broiler.  Sprinkle the leeks with breadcrumbs, then place the dish under the broiler, 4 inches from the heat source, for 2-3 minutes, or until lightly browned.

Serves 6.

This post is linked to:

Full Plate Thursday

Foodie Friday 

 Seasonal Sundays