- 20120215 - Great Taste - Going Green w/ Indian Hills Culinary Crew!

Chef Gordon Rader with studentsValentine's Day is over folks.  Sorry if you missed it, but we cannot look back.  Next up, St. Patrick's Day.  I know it's not for a month, but we have to take advantage of opportunities when they are presented, so when the Indian Hills culinary gang said they were preparing Irish specialties this week it sounded like a great show idea.  The crew, lead by their inspiring chef, Gordon Rader (pictured), will teach us how to make Irish soda bread, corned beef and cabbage soup, and a Baileys Irish Cream cake.  The crew's coordinator, Curt Goudey, promises a bit of Irish food history, too.  (See recipe ingredients below)

It's always inspiring for me to have the IHCC students in the studio, and listening to them will stoke the fires of your kitchen passions.  Resident chef, Liz Perralta, will lend us her expertise as well.  Catch the stream at ww.kruufm.com or come by if you are in the neighborhood.  Better get to the studio early to claim your spot as the Indian Hills monthly shows have been attracting quite a crowd.

Ingredients for two of the dishes follow.  We'll deliver the process on the show.  Be listening.

Irish Soda Bread
4 Cups all purpose flour
1 Tsp baking soda
1 Tsp salt
14 oz. Buttermilk
Irish Stew
4 lbs corned beef cubed and browned
1 large head cabbage chopped
1 onion chopped
4 carrots sliced
3 stalks celery sliced
4 potatos baked and then balled with scoop
1.5 tsp salt
dash pepper
2 cloves garlic minced
 5 cups hot water
4 cups fresh chicken stock