A Taste of Ireland – Allergen Free

Last week, I had the pleasure of attending a cooking class at the Whole Foods Market – Halsted store. I just love Whole Foods Market, not only do they have the widest selection of products for us allergenistas, every store has special classes to teach you to cook your favorite dishes minus the allergens. If you get the chance to stop into Whole Foods Market – Halsted, ask for Bridget, she can set up a store tour for you to see the variety of allergen free products they offer. If something looks good, ask to taste it, Whole Foods Market is the best!

Although Chef Renee wasn’t teaching an allergen free class, she was so resourceful in offering alternatives to foods I couldn’t eat. Chef Renee has been to Ireland many times to visit her friend Orla, who happens to have Celiac disease, so Chef Renee’s recipes are authentic and I am so pleased to be able to share them with you.

Irish Onion Soup



6 yellow onions, sliced thin

3 tablespoons of olive oil

3 sprigs of thyme

Salt and pepper to taste

1 quart beef stock

Heat oil in a sauce pan over medium low heat.
Add onions for sweating - be careful not to burn or caramelize onions, you want to cook onions slowly until they are translucent. (about 10 minutes).
Add thyme and stir onions.
Season with Salt and Pepper and cook for 2 minutes.
Add Beef Stock and simmer for 20 minutes.

Colcannon



8 new potatoes, cut in ¼s (skin on).
2 heads of Kale- one each of Dinosaur and Green
4 sprigs of Green Onions, sliced thin
8 garlic cloves, roasted then smashed
Salt and pepper to taste

Place potatoes in stock pot of cold water; bring to boil until tender enough to poke, about 10-12 minutes.
It is important to bring potatoes to boil instead of bringing water to boil and THEN adding the potatoes. This will help evenly cook the potatoes and keep the good starches intact.
Place full heads of kale in boiling water and let cook for 1 minute (this Kale will be wilted and soft). Remove from heat.
Separate whole leaves from stems in bite sized pieces, set aside.
Disregard stems. (keeping the kale stems on while cooking, transfers the nutrients from the stem to the leaves).
Slightly hand mash potatoes, you don’t want to fully mash, just smash a little.
Add prepped Kale, green onions and smashed garlic.
Add Salt and pepper to taste.
Serve Warm.

Shepherd's Pie



2 pounds of grass fed beef/lamb
3 onions, medium dice
2 carrots, peeled and sliced in half moons
4 tablespoons apple cider vinegar
3 cups beef stock
1 bag of frozen peas (or frozen mixed veggies)
2 cups mashed potatoes (for topping)

Preheat oven to 400F.
Heat large saute pan over medium heat, add 1 tablespoon olive oil and heat another minute.
Add beef/lamb and cook until nicely brown.
While beef is cooking, start making the mashed potatoes.
Remove beef with slotted spoon and place on plate with paper towel to drain excess fat.
Finish mashed potatoes and place to the side.
Add onions to the same pan, sweat until nicely cooked down, about 6 minutes.
Add carrots- cook for about 4 minutes.
Add apple cider vinegar to taste. Cook down about 5 minutes.
Add Beef Stock and cook for about 5-8 minutes.
Add frozen peas and let cook for 2 minutes.
Place meat and veg mixture in an ungreased casserole dish.
Top with pashed potatoes, sealing in the meat mixture.
Bake in oven until tops are brown about 12-15 minutes.