Asparagus Tart, Irish Soda Bread and Colcannon, Lime-Cilantro Caulif Rice, Brussels Casserole

Asparagus Tart
You've seen me make these before.  I just thought this one was prettier than most.

The dark bits are chopped sundried tomato!

Happy St. Patrick's Day!  Here's what we ate.

Irish Soda Bread
One of the classic quick (unleavened) breads:

1-2/3 cup Whole Wheat Flour
1-2/3 cup Unbleached White Flour
1 tsp Baking Soda
1/2 tsp Salt
2 cup Butter Milk or Milk w/ 2 Tbsp mild white vinegar added
1/2 stick butter, cubed
1 Egg, beaten

Combine flours, baking soda and salt.  Cut in the cubed butter.  Combine the egg and buttermilk in a separate cup. 

Pour 1-2/3 cup liquid (reserve 1/3 cup) into the flour mix and with a spoon fold the two together to make a soft dough.  Plop the dough out onto a floured surface and fold/knead a couple times to bring it together.   

Move the dough to a baking sheet and form a disk about 9" in diameter and 1-1/2" tall.  Slash an X in the top with a wet knife.  Brush the loaf with the reserved buttermilk.  

Bake at 425F for 15 minutes, then reduce to 400F and bake another 30 minutes until GBD and the loaf  "knocks hollow".  Cool a few minutes before slicing.


Colcannon
Colcannon is real Irish fare, not that corned beef!  Beef was expensive -- and only the British overlords could afford it.  The Irish ate potatoes and cabbage and were glad of it.  This would be the "Sunday supper" fancy version of the dish:

1/4 head Cabbage diced large
1/2 large white onion
4 strips Bacon fried hard and chopped/crumbled
4 large Potatoes (I used Golds)
1/2 tsp Caraway seed
1/4 cup Sour Cream or plain Yogurt
16-18 White Cheddar cheese cubes - 1/2"
Black Pepper to taste

Chop the potatoes into pieces, put in a large pot, cover with water, and cook until tender.  Drain.

Meanwhile, fry the bacon and reserve the crumbles.  In the same pan and bacon fat, saute the onion, then add the cabbage, caraway and return the bacon bits.  Cook until the cabbage is tender -- 12-15 minutes.

Roughly "smash" the potatoes, then fold in the cabbage, sour cream and pepper.    Plate in a serving bowl and top with the cheese cubes.

Lime-Cilantro Caulif Rice Stuffed Acorn Squash
We stuff squash with a lot of things.  I started looking for recipes again after Sally picked up a bag of frozen Cauliflower Rice at Costco last week.  This one is just about right to give the "rice" some interest on your palate.

2 cups riced Cauliflower
1/4 cup fine diced Red Bell Pepper
1/4 cup minced Cilantro
1 Tbsp Water
2 Tbsp Lime Juice
2 Tbsp Butter

Microwave the cauliflower and water for 3 minutes on High.  Stir in the other ingredients.  Stuff the squash and serve.

Roasted Brussel Sprout Casserole with Dijon Alfredo
I needed to make a casserole so Sally could have leftovers for lunch.  I had everything on hand but the pasta and Alfredo, which I picked up on the way home from t'ai-chi class.

1 lb Brussels Sprouts
1 cup frozen Mixed Veg
6 ox sliced Mushrooms
1 Tbsp Spice blend (I used Pride of Szgedtm Chicken spice)
2 cups cooked Barilla Protein Plustm  Rotini pasta
1 jar Alfredo Sauce
1/2 cup Dijon Mustard
1/4 cup Panko
1/4 cup Italian blend shredded cheese

Bring water to a boil and cook about half a box of the pasta to al dente (remember Al?)

While that's going on, trim and halve the sprouts.  Toss with a splash of EVOO and the spice blend.  Lay them out cut face up on a baking sheet, and broil for 5-8 minutes until they're getting nicely browned.

Mix together the Alfredo sauce, Dijon, and half a cup of water.  

In a large bowl stir to combine the pasta, sprouts, mushrooms and mixed veg.  Pour the mixture into  8 x 11 or 9 x 12 baking dish.  Pour the Dijon-Alfredo sauce over all, then top with the panko and cheese.

Bake at 375F for 25-30 minutes until you get a nice bubbly cheesy, crusty top.