St. Patrick’s Day at LASR

Site Administrator - 17th March 2014

We joined Sous Chef David Brister for Irish delicacies Kale and Potato Soup and Beer Braised Cabbage. Enjoy the recipes below.

KALE AND POTATO SOUP

Ingredients:
• 2 tsp olive oil
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 cup small diced carrots
• 1 pound yellow or white potatoes, peeled and small diced
• 4 cups chicken stock
• 2 cups vegetable stock
• 1/2 tsp fresh sage
• 1/2 tsp fresh thyme
• 3 cups chopped kale

Directions:

In a medium sized soup pot, sauté the onion, carrots and garlic with the olive oil for one to two minutes. Then add chicken stock, vegetable stock, kale and potatoes. Bring soup to a boil then lower the heat to a simmer. When potatoes are fork tender, add the fresh herbs. Season with salt and pepper. Serve hot.

 

BEER BRAISED CABBAGE

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 6 slices bacon, cut into 1-inch strips
• 1 onion, sliced
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 large head cabbage, cored and thinly sliced or shredded
• 1 bottle of beer
•  cup of apple cider or juice
• 1 tablespoons of apple cider vinegar


Directions:

In a large pot, add the oil and cook the bacon until browned and crispy.  Add the onion and the bay leaf.

Add the cabbage, stirring to mix.  Add the beer, vinegar, cider and cover.  Braise until the cabbage has wilted, stirring occasionally, about 15 to 20 minutes.

Remove the bay leaves and serve.

 

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