The Corner

The Recipes

Yesterday, you’ll recall, I asked for St. Patrick’s Day recipes. Most were typical: soda bread or “just go to the bar already” types. Here, some highlights and staples:


Step 1. Buy as much of your favorite beverage as you think you’ll need to

get you through the day.

Step 2. Put another case into your cart.

Step 3. Start drinking

Step 4. Repeat Step 3.

Step 5. Check on supplies in fridge. If enough, repeat Step 3.

Step 6. Call pizza/Chinese place that delivers.

Step 7. Enjoy your day.


My mother, whose parents immigrated from Ireland in the late 19th

century to escape crushing poverty and hunger, and who, herself, grew up

very poor here during the depression likes to say that the traditional

Irish meal is an empty plate.


This is a delicious one, and very traditional. And tell Rick Brookhiser that it’s tough to develop a national gourmet cuisine when your cottages are being razed, your agricultural products are being shipped overseas by tyrannical landlords during a famine, and your young men are being shipped off to Australia in prison barges. (I’ll stop my ranting now.)

There are many fabulous restaurants in Ireland. Of course, the sandwich shops insist on putting corn in their tuna salad and corn on their pizza, so you have to be discriminating.



* 1 lb potatoes

* 1 lb kale (cabbage may be substituted)

* Onion, or leek or scallion (green onion)

* 1/4 cup milk

* Butter, salt and pepper


Peel and boil the potatoes. Chop the kale or cabbage fairly small, discarding the large stems. Steam until tender, about 8 minutes. Gently saute the onion (if desired) until golden but not too brown. Mash the potatoes well, and mix with the kale and onion. Add the milk (not too much, until moistened but not wet), and the butter, salt and pepper to taste.

Bake in a medium oven for about 15 minutes.


Mary Dudasik, Nutley, NJ


Corned Beef Dinner

3 – 4 lb. Corned beef brisket

2 Sliced onions

10 Cloves minced garlic

6 Whole cloves

5 Bay leaves

1 tsp. Peppercorns

6 Small to medium Potatoes

3-4 Carrots, pared

1 head Cabbage, cut into wedges

Cover brisket with water in Dutch oven. Add onions, garlic cloves, bay leaves and peppercorns. Cover and simmer about an hour per pound of meat.

Remove meat from liquid and cover or wrap in foil, add potatoes and carrots, bring to boil and cook for 10 minutes. Add cabbage and cook 20 minutes more.

Slice brisket thinly on angle against grain. Serve on a platter or return brisket to the pot. Serve vegetables from the pot.

J. Shenk, Harrisburg, PA


This was my grandmother’s soda bread recipe (her maiden name was

Monaghan). She’d make it year-round, but I usually don’t think about

it until St. Patrick’s Day. It’s nice with a cup of tea. If you leave

out the sugar, it might stand a bit of butter.

Irish Soda Bread

4 cups flour

1 tsp baking soda

1 tsp salt

3 tsp baking powder

1/4 cup sugar (optional)

1/4 cup butter

1 egg

1 3/4 cup buttermilk

caraway seeds


1) Mix the dry ingredients (except seeds and raisins) thoroughly in a


2) Cut butter into the mixture until it is crumbly.

3) In a small bowl, beat egg and buttermilk. Stir into crumbly mixture

until blended.

4) Blend in seeds and raisins.

5) On a floured surface, knead bread for 2 or 3 minutes.

6) Split into two. Shape each loaf into a round dome. Use a knife to

cut a cross into the dough.

7) Place on a cookie sheet and bake at 375 F for 30 – 40 minutes.

Keep one and share the other!

Jim McDonald

Vernon, CT


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