Chef Stuart O'Keeffe: St. Patrick's Day Breakfast - Los Angeles News | FOX 11 LA KTTV

Chef Stuart O'Keeffe: St. Patrick's Day Breakfast

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To celebrate St. Patrick's Day, handsome Irish import Chef Stuart O'Keeffe came in to show us it's not all about cabbage and corn beef hash.

With Lauren Sivan and Araksya Karapetyan as sous chef's Stuart whipped up some traditional Boxty Pancakes with Creme Fraiche.

Chef Stuart O'Keeffe has been well known in his native Ireland as a weekly food contributor for Dublin's Evening Herald newspaper.  He has been recognized internationally since the 2011 debut of Stuart's Kitchen (airing in Ireland and New Zealand).  Chef Stuart then moved to the States, appearing as co-star on two seasons of Food Network's Private Chefs of Beverly Hills.  He currently hosts Kitchen Daily 101 on AOL, and he can be found cooking with Felicity Huffman on her website whattheflicka.com

Additionally, Chef Stuart is known to Americans as a featured chef on Oprah Winfrey Network's Home Made Simple. He's also made an iPad and iPhone app of Stuart's Kitchen, and is one of the first celebrity chef contributors to Apple's recent iPad App of the Week, Appetites.

Chef Stuart's philosophy is to cook "hearty but healthy," and his deliciously imaginative recipes have attracted fans the world around. He was the North American chef for Tupperware brands, and is currently a global spokesman for Asiana Airlines' "Fly with Color" campaign.

Stuart lives in Los Angeles with his two Westies, Jack and Bo.

Stuartokeeffe.com

Facebook.com/stuartokeeffe

On Twitter: @ChefStuart_

youtube.com/Chefstuartokeeffe

 

Chocolate croissant bread and butter pudding

Serves 6-8

1 oz butter, at room temperature

6 croissants (can be a day old)

4 oz dark chocolate (at least 70% cocoa), chopped

4 oz white chocolate, (if desired or just double the dark chocolate) chopped

4 large eggs

5 oz caster sugar

2 tsp vanilla extract

1 pt / 2 cups cream

5 fl oz / ½ cup whole milk

5 oz soft light brown sugar

 

Method:

1. Preheat the oven to 180C (Gas Mark 4 / 350F). Butter a 33 x 23cm (6cm deep) (12 x 9in (2 ½ in deep)) baking dish (about 5 pts (3L) in volume) and set on a baking sheet.

2. Tear the croissants up roughly, arrange half of them in the baking dish and scatter half the chopped dark and white chocolate over. Make a second layer with the remaining croissant pieces and top with the remaining chocolate.

3. Whisk the eggs, sugar, vanilla extract, cream and milk together in a large bowl or jug until well combined. Carefully pour this mixture over the croissants and chocolate and sprinkle the brown sugar evenly on top. Leave to soak for about 10 minutes and then bake for about 45-50 minutes until it is just firm to the touch.

4. Remove the pudding from the oven and leave to sit for a few minutes before serving.

 

Baileys Chocolate Sauce

Ingredients

10 oz dark (70%) chocolate

5 oz heavy cream

5 oz milk

3 oz baileys irish cream

 

Method:

1) Chop chocolate into small pieces.

2) Bring cream and milk to a simmer, turn off heat.

3) Add to the chocolate, let sit for about 5 minutes then stir until well combined and smooth.

4) Add baileys and stir until well combined.

 

Boxty Pancakes

Ingredients

2 large russet potatoes, grated

2 cups cooked potatoes

1 cup milk

2 eggs

2/3 cup all purpose flour

2 - 3 tablespoons canola oil

 

Method

1. Preheat oven to 200°F to keep your pancakes warm when they are cooked.

2. Peel and grate the potatoes, squeeze excess liquid with your hands from the potatoes.

3. Combine the grated potatoes with the cooked. Mix well.

4. Add eggs and flour, milk and mix well. Should be a batter consistency, if too thick, add some more milk one tablespoon at a time.

5. Heat a large non stick pan over medium heat. Add one tablespoon canola oil.

6. Drop about 1/4 cup dollop of pancake batter and cook for about 4 mins each side or until browned. Set aside on a baking sheet and place in the oven, Repeat with remaining batter.

7. Sprinkle with green onions and a dollop of creme fraiche.

 

Guinness Short Rib Pie

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil

4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces

Kosher salt and freshly ground black pepper

2 large yellow onion, diced

5 cloves garlic, minced

4 carrots, diced

4 celery stalks, cut into 1/2-inch pieces

2 cups low-sodium beef stock, divided

1 pint stout beer (recommended: Guinness)

1 sheet puff pastry 9x9 inches

 

Method:

1. Preheat the oven to 380 degrees F.

2. Cut puff pastry into 4 rectangles evenly. Bake according to package instructions. Set aside.

3. In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side.

4. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes.

5. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste.

6. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.

7. Serve in the center of a large plate and gently place the puff pastry shell on top.

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