Recipes
Quiet Man Rice Pudding
Belgium Chocolate Mousse
Carrot-Curry Bisque with Cumin Croutons
'The Quiet Man' Irish Soda Bread
Cream of Corned Beef, Cabbage
and Potato Soup
Bakers Bread
Irish Brown Bread
Baked Scalloped Potatoes
Potato Leek Soup
Return to The Quiet Man Homepage
Quiet Man Rice
Pudding
Ingredients:
1/2 gallon Whole Milk
1 1/2 cups White Rice
1 cup White Sugar
2 whole Eggs, beaten
1 tbl. pure Vanilla
2 tsp. Cinnamon
Slowly cook rice with milk in cook-pot. (stirring
with wire whisk works best!)
Keep cooking until rice in fully absorbed by milk and
is thick.
Mix together sugar, eggs, vanilla, cinnamon.
Add to rice mixture and cook for one more minute.
Pour in high-sided dish to cool. Dust with cinnamon
and raisins is optional.
Index
Belgium
Chocolate Mousse
Ingredients:
5 oz. Semi-Sweet Imported Chocolate, broken into
small pieces
24 oz. Heavy Cream
2 Egg Whites
Place chocolate and 8 oz. of cream in double boiler,
(not too hot!) stir until melted, reserve.
Whip egg whites stiff.
Whip remaining cream to soft peaks.
Fold 1/3 of egg whites in whipped cream to lighten,
then fold in the balance of the whipped whites (do not over fold!)
Fold melted chocolate in whipped cream (do not over
fold!)
Pour in stem wine glasses or container of choice
(chill to set).
Index
Carrot-Curry
Bisque with Cumin Croutons
Ingredients:
1 lb. carrots peeled and cut into large dice
1 lb. Potatoes peeled and cut into large dice
1 medium Onion, peeled and diced large
1 qt. Chicken Stock (canned O.K.)
1 qt. Water
1/2 lb. Unsalted Butter
2 tbl. Curry Spice
1 tbl. Cumin Spice
2 oz. Bourbon Whiskey
Salt, White Pepper
1/2 cup Honey
6 slices of White Bread with crust removed and cut into small dice
1 tbl. Sugar
1/4 cup Vegetable Oil
Place carrots, potatoes and onions in large enough
pot to hold vegetables, stock and water.
Cook on stove top until vegetables and soft and
tender.
Puree all contents from pot into food processor.
Strain into pot again, add butter, curry, whiskey,
salt, white pepper.
Add a little water if soup is too thick. Swirl in
unsalted butter and honey.
Toss diced white bread, sugar, cumin and vegetable
oil to coat well.
Bake on tray in 350º oven until golden brown.
Serve piping hot topped with croutons.
Index
'The Quiet
Man' Irish Soda Bread
Ingredients:
1/4 stick of unsalted Butter
3 cups of Flour
1 1/2 tsp. Salt
1 tb. Baking Powder
1 tsp. Baked Soda
3/4 cup Sugar
1 1/2 cups Raisins
1 3/4 cups Buttermilk
2 Eggs beaten
2 tb. unsalted Butter, melted
1 tb. Caraway Seeds
Coat baking pan with butter
Preheat oven to 350
Mix dry ingredients into large mixing bowl, add the
raisins.
In another bowl, mix together the buttermilk, eggs,
and melted butter. Add this to the dry ingredients. Don't over mix. Add the seeds.
Spoon the batter into the baking pan, smooth the top
with a spatula.
Bake until bread is puffed and golden brown.
Approximately 30 minutes.
Index
Cream
of Corned Beef, Cabbage and Potato Soup
Ingredients:
2 qt. of reserved Corned Beef cooking liquid
1/2 lb. of shredded, cooked Corned Beef
1 large Potato, diced medium
1 small Onion, diced medium
1/4 head of Cabbage, diced medium
1-2 Carrots, diced medium
4 tb. Corn Starch
4 tb. cold Water
1 pint of Heavy Cream
chopped Parsley
4 tb. unsalted Butter
3 oz. of Beer (optional)
Salt and Pepper to taste
Combine first 6 ingredients to large pot.
Bring to boil, reduce heat and cook until vegetables
are tender.
Mix cornstarch and water together to make a paste.
Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick. Now
simmer, then add cream, butter, salt, pepper and beer.
Garnish with chopped parsley.
Index
Baker's Bread
Ingredients:
4 cups all-purpose Flour
2 cups warm Water
1 tb. Yeast
2 tb. Sugar
1 whole Egg, beaten
4 tb Oil
Place half the flour, the sugar, yeast and salt into
large bowl. Mix well.
Add the warm water, oil and eggs and mix well. Allow
to foam for 20-30 minutes.
Add remaining flour and more if needed to make a
fairly tight dough.
Let rise until double in bulk, punch down and rise
again. Cut dough into desired sizes and shapes. Place on tray that is dusted with yellow
cornmeal.
Brush breads with beaten egg (mix egg with a little
water). Sprinkle loaves with desired topping ie; rosemary, kosher salt, granulated garlic,
cracked black pepper.
Baked @ 375 degree oven, 20-25 minutes.
Index
Irish
Brown Bread
Ingredients:
4
cups Whole Wheat Flour
1t Salt
1t Baking Soda
1t Baking Powder
2 T Bran
2 T Wheat Germ
1pt. Buttermilk (or milk with 1t
white vinegar)
1/2 cup Oil
1/2 cup Molasses
1
Egg,
beaten
Mix
first seven ingredients.
Add
next 4 ingredients.
Mix
well. Add Additional Flour if dough is to sticky.
Shape
into two round loafs, and mark with an X.
Bake
@425 degrees for Approx. 30 mins.
Index
Baked Scalloped
Potatoes
Ingredients:
1 qt. Heavy Cream
5 lbs. peeled Baking Potatoes
1 small Onion, minced
Salt and White Pepper to taste
In a 20 x 10 x 2 deep pan pour in the heavy cream.
Add the onion, salt and pepper.
Slice potatoes very thin, use a food processor.
Fill the pan with the sliced potatoes until the pan
is packed with potatoes and the cream is all absorbed.
Cover with aluminum foil and bake in a 350 degree
oven for 2 hours.
Remove foil and brown under broiler.
Cut into 20 squares to serve.
Index
Potato Leek Soup
Serves 8 - 10
Ingredients:
6 strips of Bacon, cut-up
4 large Potatoes, cut into cubes
1 qt. of Chicken Broth
1 bunch of Leeks, split lengthwise, medium diced, rinsed
1/4 cup of Corn Starch
1 cup of Heavy Cream
Salt and Pepper to taste
Render bacon until lightly browned in large pot.
Add chicken broth and potatoes, allow to come to a
boil.
When the potatoes are just tender add the cleaned
leeks, then take the cornstarch and mix with a little cold water to make a smooth paste,
add this to the soup to thicken, make and add more cornstarch mixture if needed.
Allow soup to simmer one minute.
Add heavy cream, salt and pepper to taste.
Index |