Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Featured Recipes - Happy St. Paddy's!
Roasted Salmon with Leeks
3 large leeks, white part only, washed and cut into 1/4-inch slices
2 tablespoons water
1 tablespoon olive oil
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
4 salmon steaks, about 1/2 pound each
1/4 teaspoon ground pepper
2 tablespoons lemon juice
Lemon wedges and fresh dill (for garnish)
Preheat oven to 425?F. In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, set leeks aside, and add steaks to pan.
Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to 12 minutes.
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Mushy Peas (I know it sounds gross but trust me, these are delicious, and I hate peas!)
8 oz dried split marrowfat peas (regular split peas may be substituted if necessary)
1/2 tsp baking soda
3 1/2 Cups boiling water
salt
pepper
butter
Splash of malt vinegar
Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
The next day, drain peas and place them in saucepan. Barely cover the peas with water, bring to a boil and simmer until tender and soft (approximately 15-20 minutes). Drain.
Add salt, pepper, and butter to taste. Stir until mushy, add a splash of malt vinegar, and serve.
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Irish Brown Bread
1 cup unbleached all-purpose flour plus additional
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon caraway seeds
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with a pastry blender until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, for 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour. Cut an "X" into the top of the dough
Bake until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
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Chocolate Guinness Pudding
8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet chocolate, finely chopped
In large glass or ceramic mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness into a heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among the 6 glasses of pudding and serve.
3 large leeks, white part only, washed and cut into 1/4-inch slices
2 tablespoons water
1 tablespoon olive oil
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
4 salmon steaks, about 1/2 pound each
1/4 teaspoon ground pepper
2 tablespoons lemon juice
Lemon wedges and fresh dill (for garnish)
Preheat oven to 425?F. In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, set leeks aside, and add steaks to pan.
Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to 12 minutes.
--------------
Mushy Peas (I know it sounds gross but trust me, these are delicious, and I hate peas!)
8 oz dried split marrowfat peas (regular split peas may be substituted if necessary)
1/2 tsp baking soda
3 1/2 Cups boiling water
salt
pepper
butter
Splash of malt vinegar
Put the peas in a bowl, add baking soda, pour on the boiling water and soak overnight.
The next day, drain peas and place them in saucepan. Barely cover the peas with water, bring to a boil and simmer until tender and soft (approximately 15-20 minutes). Drain.
Add salt, pepper, and butter to taste. Stir until mushy, add a splash of malt vinegar, and serve.
--------------
Irish Brown Bread
1 cup unbleached all-purpose flour plus additional
1 cup whole-wheat flour
1/3 cup old-fashioned rolled oats
1/4 cup toasted wheat germ
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon caraway seeds
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2cup) unsalted butter, softened
1 cup plus 2 tablespoons well-shaken buttermilk
Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with a pastry blender until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, for 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour. Cut an "X" into the top of the dough
Bake until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
--------------
Chocolate Guinness Pudding
8 large egg yolks
1 cup sugar
One 14.9-ounce can Guinness Draught
3 cups heavy cream
7 ounces high-quality bittersweet chocolate, finely chopped
In large glass or ceramic mixing bowl, whisk together egg yolks and sugar.
Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness into a heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among the 6 glasses of pudding and serve.