Oats so pretty! These Cherry and Vanilla Swirl Steel Cut Oats taste as good as they look! http://thelemonbowl.com/2014/09/cherry-vanilla-swirl-steel-cut-oatmeal.html …
An oldie but a goodie… We never tire of Mary Flahavan’s Porridge and Yogurt Bread Recipe… Try it out this weekend!
- • 6 cups vegetable broth, low sodium
- • Boiling water, as needed
- • 1 tablespoon olive oil
- • 4 tablespoons Unsalted Butter, divided
- • ¼ pound fresh wild mushrooms, such as porcini, chanterelles trimmed and chopped into ½-inch pieces
- • 1 teaspoon fresh sage, chopped
- • ⅓ cup (about 2 medium) finely chopped shallots
- • ½ cup dry white wine
- • 2 cups Arborio or Carnaroli rice
- • ¼ cup walnuts, toasted and roughly chopped
- • ¾ cup (1-½ ounces) finely grated Parmesan cheese
Pour the vegetable broth into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.
In a heavy-bottom saucepan, heat olive oil and 1 tablespoon butter over medium-high heat until butter foams. When foaming subsides, add the mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Add sage, season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.
Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes. Add rice and stir until begins to turn opaque, about 2 minutes. Add the wine and, using a wooden spoon, scrape any browned bits from the bottom of the pan.
Once the liquid has been absorbed, increase heat to medium and, using a ladle, add about 1 cup of hot broth to the rice. Cook, stirring constantly with a wooden spoon over medium heat until broth is almost fully absorbed. Add the remaining stock ½ cup at a time, stirring constantly and adding more broth only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16 to 20 minutes.
This dish is proof that a recipe needn’t be complex or time-consuming in order to be outrageously delicious. Make this a day or two ahead. An hour before serving, take it out of the refrigerator. Place it in the oven loosely covered with foil for 20-30 minutes until heated through.
- 2 cups heavy cream
- 1 ounce (2 tablespoons) Kerrygold Salted Butter, cut in bits
- 2 shallots, sliced (about 1 cup)
- 2 cloves garlic, crushed under the blade of your knife
- pinch nutmeg
- pinch cinnamon
- 1 teaspoon salt
- 1 1/2 pounds sweet potatoes
- 1 1/2 pounds butternut squash (about 1/2 a medium squash), peeled
- 2 tablespoons chopped fresh sage (plus leaves for garnish)
- 7 ounces Kerrygold Reserve Cheddar Cheese
- 3 1/2 ounces Kerrygold Swiss Cheese
- 1 3/4 cups (about 8 ounces) all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling over tops
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
- cut into pieces
- 1/3 cup raisins
- 1/2 cup whole milk
- 1 large egg, plus additional beaten egg for brushing over tops