Saturday, February 23, 2008

Dublin coddle

Our version, anyway (I swear, there must be hundreds...)

ingredients for 10 servings:

10-12 potatoes, peeled and cut into bite-sized pieces
1-2 onions, chopped
1/2 package naturally-smoked, low-sodium bacon sliced into 1/2 inch pieces (or 5-6 sausages, boiled for 10 min. and cut into bite-sized pieces)
5-10 carrots (if desired) peeled and cut into bite-sized pieces
enough broth to cover (2-4 cups)
parsley (dried or fresh)

In soup pot or dutch oven, brown bacon (or sausages) with onions, add remaining veg and cook for approx 5 minutes, stirring continually.

Sprinkle with pepper, then pour broth over all. Bring to a boil, then reduce heat and cover, simmering for about 1/2 hour or until vegetables are cooked through.

Remove from heat and add loads of parsley.

You can leave chunky, but we prefer to mash about 1/2 of the veg, giving it a good stir before serving (making the broth very thick).

dairy-free scalloped potatoes

ingredients for 10 servings:

enough potatoes to fill a 9x13 baking dish (10- 12), peeled and sliced thin
1-2 onions sliced thin (optional)
1/4 cup olive oil margarine
3 T flour
2 cups vegetable or chicken broth
pepper to taste

Oil baking dish and layer potatoes (and onions), sprinkling each layer with pepper.

In a medium pot, melt margarine and add flour. Stir until bubbly, then slowly add broth, stirring continually until thickened.

Pour thickened broth over potatoes, cover with foil and bake in 350* oven for approx. an hour. When done, foil can be taken off and potatoes browned if desired.