Between some Irish heritage and being born on St. Patrick's Day, I've always had an affinity for Irish culture. And of course, Irish cuisine!
The absolute best way to enjoy Irish fish and chips is to visit The Emerald Isle in person - no recipe can replace the added experience of the salty sea air and green rolling hills. But if you must celebrate our favorite March holiday away from Ireland, we're sharing this excellent recipe which is easy to make at home. Or, you can also enjoy these as part of an Irish themed dinner at our private dining experience at Kimball Terrace on the 19th and 20th of this month.
Eat well. And Éirinn go Brách!
To achieve the right doneness and the right crisp, the potatoes need to be cooked twice - once at a lower temperature for a longer period, and then again at a higher temp for a shorter period. This can be accomplished several ways, but perhaps the easiest - especially on shorter notice, is to use a single fry pot and run your cooking in three stages. First, fry the potatoes for the first time while the oil is coming up to temp. Second, once the oil is hot, batter and fry your fish. Third, fry the potatoes for the second and final time.
3 pounds of potatoes (Yukon golds or Russets both work well), cut into 1/4 - 1/2 inch plank fries
3-4 quarts (depending on your fry pot) frying oil (we prefer peanut oil or standard vegetable oil over canola oil)
1 1/2 pounds of cod (or other thick fillet white fish like haddock), cut into ~3-4 oz pieces
1 1/2 cups flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
12 ounces cold beer (we recommend a light bodied lager or pale ale, but many beers, including non-alcoholic beers work well - just try to avoid the dark stouts and ales, as well as very hoppy beers and IPAs)
When you're ready to begin cooking, pat fish fillets dry with paper towels and season lightly with salt and black pepper. Hold uncovered in refrigerator until ready to batter and fry.
Whisk the 1 1/2 cups flour, cornstarch, baking powder, paprika, and cayenne together in a medium bowl. Set aside.
Prepare 2 baking sheets with cooling racks to hold your fish and chips after they cook.
Combine potatoes and oil in a large Dutch oven or other heavy pot. Cook over high heat, until oil has reached a boil (5-7 minutes). Continue to cook, stirring only occasionally and gently, until potatoes are limp and only just beginning to brown (15-20 minutes). Using a skimmer or mesh basket, remove potatoes from oil and transfer to one of your prepared baking sheets with rack.
Heat the oil to 375 F. While it is heating, transfer 2/3 cup of the flour mixture to a baking sheet or large plate. Add the cold beer to the remaining mixture and stir until smooth.
Dredge the fresh fillets in the dry flour mixture until well coated on all sides. Using tongs, dip the fillets into the batter, ensuring the batter coats all sides. Allow any excess batter to run off and return to the dry mix plate again.
Once the oil is at 375 F, add battered fish to oil. Fry, turning each fillet occasionally, until the batter coating is golden brown - about 6-8 minutes. Transfer fried fish to your second baking sheet with rack to drain. If it's necessary to fry your fillets in multiple batches, make sure the oil returns to 375 before you start a second batch.
After all fish fillets are fried, allow the oil to return to 375. Add the fries and cook for the final time until golden brown and nicely crispy on the exterior - about 3-5 minutes. Return fries to sheet with rack and season with salt to taste.
Enjoy fish and chips immediately while hot. Serve with tartar sauce and/or malt vinegar.
This is one of our favorite cakes! Dense structure but with a delicate crumb. Wonderful contrast in textures - sugary crunch on the outside, rich and moist on the inside. The lemon and olive oil flavors are very subtle yet still very distinct.
This one will featured on the menu at our upcoming Valentine's dinner experience.
Grease a 9-10" spring form pan with olive oil, add parchment to the bottom, grease parchment and lightly dust with sugar. Tap out any excess.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Using your mixer with a whisk attachment, whip eggs at medium speed until light and foamy - about 1-2 minutes. Add sugar and lemon zest, increase speed to high and whip until the mixture is pale yellow, very light, and falls off whisk in a slow ribbon - about 3-5 minutes.
Reduce mixer speed back to medium. While running, slowly pour in the olive oil in a steady stream. Mix until incorporated and thickened - about 1 minute.
Reduce the mixer speed to low. Add approximately half of the dry ingredients and mix just until incorporated. Scrape down the bowl as needed. Add the milk and orange liqueur, and mix until incorporated. Add the second half of dry ingredients and mix just until combined.
Pour into prepared pan, smooth top, and lightly sprinkly the top of the batter with sugar.
Place pan in the oven on a middle rack, close, and immediately reduce oven to 350 F.
Bake until top is nicely golden brown, center is firm, and a toothpick inserted in the middle comes out clean with only crumbs - approximately 30 - 40 minutes.
Transfer pan to a wire rack and let the cake cool in the pan for 10 - 15 minutes.
Remove the cake from the pan, using a paring knife to loosen from the edges as needed. Discard the parchment, and allow cake to continue to cook on a wire rack until completely cool - approximately 1-2 hours.
Serve with fresh fruit, zabaglione, custard, etc. as desired.
"Wow. These are delicious. And all this time, I thought I hated Brussels sprouts!"
Yeah, we hear that a lot.
1 pound Brussels sprouts, halved
1 large shallot, thinly sliced
1 cup cooked bacon, diced
1 cup pure maple syrup
1/2 cup cider vinegar
1/2 cup brown sugar
fresh ground pepper
In a medium saucepan combine syrup, vinegar, and sugar. Bring to simmer and cook for 1-3 minutes until sugar is fully dissolved and mixture is not grainy. Set aside.
Heat approximately 2" of fat (peanut and/or canola work well or try beef tallow for a real treat) in a large Dutch oven or other heavy pot on your stove to 375 degrees.
Add Brussels sprouts to the hot oil and immediately cover. The sprouts have a lot of moisture and will splatter intensely during the early cooking stage.
Fry Brussels sprouts until they reach a dark golden brown - about 6 minutes, adding the shallots about half way through the cook time. You may need to work in 2-3 batches depending on the size of your pot.
Using an oil skimmer, slotted spoon, or wire basket, remove Brussels sprouts and shallots from the fryer and move to a cooling rack to drain. Lightly blot with paper towels.
In a large bowl gently toss the sprouts and shallots together with the glaze and diced bacon.
Lightly season with sea salt and fresh ground pepper to taste. You can add or substitute red pepper flakes, cayenne, sesame seeds, green onions, etc. as desired.
If you have no way to safely avoid the splattering of the cold sprouts when they hit the hot oil, you can try this optional cooking method.
Combine the cold sprouts and cold fat together in your Dutch oven or heavy pot.
Move to the stove and heat over high heat.
Cook the sprouts until dark golden brown - about 20-25 minutes. Stir occasionally during cooking, but take care not to over agitate which will cause the leaves to separate.
These menus reflect our favorite way to cook - driven by seasonal ingredients, with a demand for rich wonderful flavors, beautiful, but decidedly not fussy, and most fitting for an intimate family dinner. In them you’ll see some of our perennial customer favorites, as well as some of the latest favorites of our talented team. This is the way we cook for our family and friends at home. We’re excited to have you join us!
Please note that all menus are subject to change depending on seasonal ingredient availability and quality.
1/1/21 & 1/2/21
Utah artisan cheese and charcuterie board
optional - $12 / person addition
Once you make this velvety, creamy, lightly sweet eggnog, you may never go back to the grocery store variety (which is far too heavy on the sugar and thick but somehow still watery).
Note this recipe is the one Ryan uses in his own home during the holidays. However this recipe is easily modified to suit your unique tastes:
Want a non-alcoholic eggnog? You can omit the alcohol entirely without any changes and you'll still have a delicious drink. However it's a nice touch to substitute the booze for 1 tablespoon of vanilla or rum extract. You can even substitute the alcohol 1:1 with
a lightly sweet root beer (Utah's own Taproot root beer is perfect for this).
Want an even richer eggnog? Increase the heavy cream and/or add extra egg yolk to the initial step.
Want more or less booze? Simply adjust to your tastes. Anywhere from 1/2 cup to 1 1/2 cups can work with this recipe. If you maximize the booze, adding a corresponding jump in cream can help keep the balance.
Want it more or less sweet? You can easily adjust the sugar without adjusting any other ratios. Anywhere from 1/3 cup to 1 cup will work fine.
Want to try the traditional uncooked version? Simply omit the cooking steps (still take care to whisk the cream and eggs first and then slowly whisk in the milk).
6 large eggs
1 cup + 3/4 cup heavy whipping cream
1/2 cup sugar
3 cups whole milk
1/4 teaspoon salt
3/4 cup dark rum (or brandy, or whiskey)
1/4 tsp nutmeg (fresh grated is best) + extra for garnish
cinnamon sticks as optional garnish
In a medium bowl, whisk the eggs, 1 cup of cream, and sugar together until pale yellow and lightly frothy. Set aside.
Mix the milk and salt in a medium saucepan and bring to a simmer over low-medium heat stirring regularly. When the milk simmers, remove from heat.
Gently temper the egg mixture by slowing adding in the milk. Slowly add the milk 1/2 cup at a time, whisking constantly, and make sure everything is well mixed before adding more.
Return the entire mixture to the saucepan and cook over a low-medium heat, whisking constantly, until it reaches 160 F. Take care to watch the temperature closely and not let it surpass 160.
Once the mixture reaches 160, remove from the heat. Whisk in the nutmeg and rum.
Transfer to a chilled bowl, cover, and refrigerate 2-3 hours (or up to 2-3 days) until cold.
Immediately prior to serving, whip the remaining 3/4 cup cream on medium speed just until light peaks form. Gently whisk the whipped cream into the eggnog just until fully incorporated.
Serve cold (chilled glasses and punchbowl can be a great touch). Garnish with extra nutmeg and/or cinnamon sticks as desired.
Watch a video of Ryan and Kaleb making this on our Happy Hour Hump day on our social media here. You can also buy our eggnog gelato to make your season merry and bright. Get a pint here.