St. Patrick’s Day DishesMarch 16th, 2009 by adice
As I’ve matured (but not that much), so have my St. Patrick’s day traditions. I’ve moved on from Guinness and Irish Car Bombs (yes politically incorrect, but oh-so tasty, unless you’re under 21, in which case they taste like crap) to Irish stews and Shepherd’s pies.
If you want to make your own corned beef, you should have started a week ago, according to a Bon Apetit recipe.
But there’s still time to whip something up for tomorrow. Local food writer Ann vogel offers up a recipe for Irish Soda Bread, which would be good either with a stew or just maybe a few slabs of Irish cheese (I’m partial to the Dubliner myself because it taste’s pretty good and I can find it at my local grocer).
I haven’t found an Irish stew recipe to stick with yet, but The Seattle Times had a promising lamb stew recipe on Saturday. I’m looking for something with a lot of thick, flavorful soup, preferably including stout. I want something I can eat it atop my other favorite Irish dish: Colcannon.
Colcannon is a mix of mashed potatoes, greens and other goodies. It’s apparently a dish made for Halloween, but I’m going to ignore that. here’s the recipe I’ve used a few times. I can’t remember where I originally got it, so apologies to the author.
1 pound cabbage, cored and sliced
1 pound potatoes, chopped, skin-on
1 leeks, sliced thin
1 cup whole milk
salt and pepper
pinch of nutmeg
1/2 cup butter
Boil potatoes until tender. Drain and keep warm.
Combine milk, half the butter, salt and pepper in a large pot and bring to a simmer. Add cabbage and leeks, cover and cook until tender, about 15 minutes. Add potatoes to mix and mash. Add remaining butter, nutmeg and season to taste. Serve.
I’ve tried this with chives instead of leeks, which came out pretty good. I’ve also seen recipes where cooked bacon was chopped up and added to make it more of a main dish.
Whatever you’re making, hope it turns out well, and I’d love to hear about it. Happy St. Patrick’s Day!