Recipe: O.B.’s St. Patrick’s Day Lamb Stew and Guinness Soup |

Recipe: O.B.’s St. Patrick’s Day Lamb Stew and Guinness Soup

TAHOE/TRUCKEE – My first adult (must be 21 or over) St. Patrick’s Day celebration was in Truckee, at, of course, O.B.’s Pub and Restaurant. It was packed, the green garb and beer was a flowin,’ music blasting from somewhere I could not see and I was a very popular girl, because somehow I had managed to snag a table. A six top no less!Which would explain why I couldn’t see where the music was coming from – I was staked out. I was not going to leave that table. My sister ventured off to dance, everyone else came and went with “Thanks for watching the table, Simone,” but not me. I was holding onto that table like a pig on, well, just like a pig.Revelers, huge mugs in hand, seemed to be missing the obvious; there was great food to be had! The only problem was, I could not get to it unless I relinquished my table, so I yelled over the din and flagged down a manager to please send over my waitress to take my order. He asked her name and I, St. Patrick’s Day novice that I was, and remembering the inscribed hat she was wearing, said, “Erin. Erin Gobragh.”It became the running joke in my circle for years, every St. Patrick’s Day. Funny, they could remember that but not their end-of-night portion of the closing tab…Well, I am older and wiser now and know that “Erin go Bragh” is Gaelic for “Ireland Forever.” For those of you still lamenting the loss of O.B.’s this St. Paddy’s Day, and considering wearing black instead of green out of respect for that beloved establishment’s demise, I have managed to procure two of their recipes served on that festive day. O.B.’s forever!

Ingredients:8 oz. butterone bunch celery, sliced about 1/4 inch thick8 oz. carrots, sliced about 1/2 inch thickone pound of yellow onions, chopped6 lbs. Yukon potatoes, chopped into 1/4 inch pieces4 oz. vegetable soup base (about 2 cups prepared)2 oz. minced garlic1/4 bunch parsley, chopped1/4 bunch basil, chopped1 1/2 cups shredded cheddar cheeseTwo tall boys Guinness beer4 cups heavy creamDirections: Saute onion, celery, carrots, potatoes and garlic in butter over low heat, until tender, adding some of the vegetable broth if necessary. Add remaining soup base, basil, parsley and beer and cook for 40 minutes, until reduced. Cool to warm-to-touch temperature, add cream and cheese. Puree. For best results, use hand-held immersion blender for all pureed soups, but if you don’t have one, puree in small batches in food processor or blender. Reheat to serve.

I was having a problem with lamb stew after reading “Angela’s Ashes,” but this recipe got me over it. Ingredients:12 cups water5 lbs. lamb stew meat or good lamp cut into two-inch chunks1 1/4 lbs. pearl onions, peeled whole3 cups potatoes2 cups white turnips cut into 1/2 inch cubes2 cups carrots cut into 1/2 inch cubes1 bunch leeks, sliced 1/2 inch thicksalt and pepper to taste1/4 cup fresh thyme or two tbls of bottled spice1/4 cup chopped parsley1/2 cup Roux* or Wondra flour for thickeningDirections: Boil water and add lamb. Simmer for 1 1/2 hours, skimming all particles off top of water as it cooks. Boil all vegetables individually and separately until tender, but not over-done. Reserve about two cups of liquid from carrots and onions for later use. Remove meat from its water/broth. Set aside meat. To thicken meat broth, slowly add roux or Wondra (not regular) flour, stirring constantly, adding vegetable broths to desired consistency. (I like my lamb stew thick and served over rice, some prefer it more soupy and served with bread.) Once there, add back in the cooked lamb, vegetables, seasoning and chopped parsley.* To make a Roux (pronounced “rue”): Heat a half-cup of butter until slightly melted over low heat. Slowly stir in about 1/4 cup of flour, sprinkling on still-heating butter and stirring or whisking constantly, to form a paste. Use to thicken stews and sauces.

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