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:
“ALL YOU NEED TO KNOW ABOUT PADDY’S DAY YOU LEARNED IN COLLEGE”
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.
FOOD? WHAT FOOD?
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
WHAT’S FOR DINNER
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
MONAGHAN-MCDONALD SODA BREAD
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 3/4 cup buttermilk
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
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!