Irish Pub Cookbook – Winter Cobbler Biscuits


  • 1 3/4 cup all-purpose flour
  • 2 1/2 tspn baking powder
  • 1 tspn salt
  • 4 Tbsp butter (softened)
  • 1 cup shredded sharp cheddar cheese
  • 1 egg
  • 2/3 cup milk

Optional additions: 2 t chopped fresh oregano, 1 jalapeno diced


  1. Mix together flour, baking powder and salt and rub in 4 T butter and shredded sharp cheddar cheese
  2. In a separate bowl,  beat egg with milk then add enough to the dry ingredients to make a soft dough (probably ~1/2 of it).
  3. Roll out to 1/2″ thickness and cut into 2″ circles
  4. Brush with remaining egg and milk mixture.
  5. Bake at 400 for 10-12 minutes.

Grandma Driscoll’s Drop Biscuit Mix


  • 2 cup flour
  • 1 tspn salt
  • 4 tspn baking powder
  • About 5 Tbsp butter
  1. Mix until crumbly
  2. Add grated cheese
  3. Add milk to mix to make dough
  4. Roll out for biscuits or coffee cake
  5. Heat oven to 450. Drop biscuits on an un-buttered cookie sheet for 8-10 minutes.

Chicken Pho-Ga – Vietnamese Noodle Soup

There are 2 very important steps to a clear but intense broth – 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor.
A note on fish sauce. Choose a fish sauce light in color…it should look like brewed tea. Anything darker than that (looking like Coca Cola) is inferior quality.
  • 1 whole organic chicken (4-5lbs)
  • 1 whole onion, unpeeled and cut in half
  • 3-inch chunk of ginger, unpeeled
  • (A) Broth spices
  • 2 tbl whole coriander seeds
  • 4 whole cloves
  • 2 whole star anise
  • 2 tbl sugar (or rock sugar)
  • 2 tbl fish sauce
  • small bunch of cilantro stems only, tied in bunch with twine

(B) Accompaniments at table

  • 1 lb dried rice noodles (about 1/4″ wide)
  • 2 cups bean sprouts, washed & tails pinched off
  • cilantro tops – leaves and tender stems
  • 1/2 cup shaved red onions
  • 1/2 lime, cut into 4 wedges
  • Sriracha hot sauce
  • Hoisin sauce
  • sliced chili
Char Ginger/Onion
1. Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ from the oven’s heating element. Set to broil on high for 15 minutes.
2. Turn the onion and ginger occasionally, to get an even char. The skin should get dark and the onion/ginger should get soft.
3. Cool. Rub to get the charred skin off the onion and use a butter knife to scrape the skin off the ginger.
4. Slice ginger into thick slices.Broth

5. In a large stockpot, fill with water and boil.
6. With a sharp cleaver, carve the chicken breast meat off and reserve.
7. Cleve chicken into 3″ sections,whacking hard through the bones.
The more bone that is exposed, the more marrow that gets in the broth (translation: rich, flavorful).
8. When the water boils, add chicken sections (not breast) and boil on high for 5 minutes. You’ll see lots of foam and “stuff’ come up to the surface.
9. Drain, rinse your chicken of the scum and wash your pot thoroughly.
10. Refill with about 4 quarts of clean, cold water.
11. Add chicken, chicken breast meat, onion, ginger and all of (A) in the pot and cover.
12. Turn heat to high – let it come to boil, then immediately turn heat to low. Prop lid up so that steam can escape.
13. After 15 minutes, remove the chicken breasts (or temp of 165), shred with your fingers when cooled and set aside (you’ll serve shredded chicken breast with the finished soup).
14. With a large spoon, skim the surface of any impurities in the broth. Skimming every 20 minutes ensures a clear broth. Simmer a total of 1-1/2 hours. Taste and adjust seasoning with more fish sauce and or sugar.
15. Strain the broth, discard solids. Prepare noodles as per directions on package.
16. Ladle broth, add shredded chicken breast and soft noodles in each bowl.
17. Garnish with (B) ingredients.

Hot and Sour Soup

(White pepper gives the soup mild heat; for more spice, stir in sambal oelek.)

1 (14 oz) package firm water-packed tofu, drained
1 3/4 cups water, divided
1 1/2 oz package dried sliced shiitake mushroom caps
4 cups fat-free, less-sodium chicken broth
1/4 cup white vinegar
2 Tbsp less-sodium soy sauce
1 Tbsp finely chopped peeled fresh ginger
2 tsp sugar
3/4 tsp white pepper
1 garlic clove, minced
2 1/2 Tbsp cornstarch
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops

1. Place tou on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 min. Discard paper towels and cut tofu into 1-in cubes.
2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 min. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 min, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 min, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

Pancake Mix

Pretty basic recipe, but sometimes simple gets you where you want to go. In my case a full stack of pancakes, maple syrup and if I’m lucky a side of skillet grilled ham.

Serves 3-4
  • 1 1/2 cup all-purpose flour
  • 1 Tbsp and 1/2 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1 1/4 cup milk
  • substitute sour cream for 1/2 cup of the milk to thicken pancakes)
  • 2 large eggs
  • 2 Tbsp butter, melted
  1. Mix dry ingredients then add in wet ingredients until smooth
  2. Grease a skillet or griddle and bring to medium heat
  3. Ladle batter in 1/3 – 1/2 cup portions depending on desired size
  4. Flip when batter starts to bubble
  5. Keep warm in oven at 200 degrees until all cakes are done.



Maple-Mustard Pork Chops


4 (6 oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking spray
1 Tbsp butter
2 Tbsp finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp chopped fresh flat-leaf parsley


1. Sprinkle both sides of pork with 1/4 tsp salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 tsp salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min on each side or until thoroughly heated (be careful not to overcook). Serve pork with sauce and garnish with parsley.

Kate & Adam’s Valentine’s Day Mac ‘n Cheese

In 2009 I asked my wife, whom I had just begun dating, if it was important to her to go out someplace special for Valentine’s Day dinner. She said, as long as we got to do something together, she would be fine with Kraft Mac ‘n Cheese. I decided to step it up a bit, but a tradition was born none the less and every Valentine’s day since we have had this Mac ‘n Cheese recipe.


  • 6 slices good-quality white bread, crusts removed, torn 1/2-inch pieces
  • 4 tablespoons (1 stick) unsalted butter, plus more for dish
  • 5 cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound Canadian bacon or smoked ham, cubed (optional)
  • 4 1/2 cups (about 18 ounces) grated sharp white cheddar
  • 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
  • 1 pound elbow macaroni (4 cups dry)
  • 1. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.
  • 2. In medium saucepan heat 4 cups of milk over medium heat. Mix remaining 1 cup cool milk and flour. Melt remaining 2 tablespoons butter in a medium sauce pan over medium heat. When butter bubbles, add milk and flour mixture. Cook, stirring, 1 minute.
  • 3. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 3a. While cheese mixture is thickening, fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander, rinse under cold running water to halt cooking process, and drain well.
  • 4. Set heat to low under sauce pan with milk mixture. Stir in salt, nutmeg, onion powder, garlic powder, black pepper, cayenne pepper, 3 cups cheddar, 1 1/2 cups Gruyere or 1 cup pecorino Romano and ham. Set cheese sauce aside.
  • 5. Stir macaroni into the reserved cheese sauce.
  • 6.  Heat the oven to 375 degrees. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top.
  • 7. Place cookie sheet under casserole dish and bake until browned on top, about 45 minutes.
  • 8. Transfer dish to a wire rack to cool for 5 minutes; serve.