My ancestors originated in Cork County Ireland, so you can bet that St. Patrick’s Day was a wonderful celebration for my family. I would come home from school to the delicious smells of the traditional corned beef and cabbage while lively Celtic music played on the stereo.
As the day wore on, my mother would share stories of her cherished Irish grandmother while assuming the Irish brogue of Cork County. We don’t need to be Irish however, to enjoy wearing green, and celebrating the patron saint of Ireland, St. Patrick. Try these traditional Irish recipes on March 17th and “May the roads rise with you and the wind be always at your back.”
Potato, Onion and Pea Champ
From Emeril Lagasse, 2003
2 pounds potatoes, peeled and cubed
1 stick Irish butter
1/2 bunch scallions (green onions), chopped
1 clove garlic, minced
1 cup milk
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
1 cup fresh baby peas, cooked and drained
Place the potatoes in a medium saucepan. Cover with salted water and bring to a boil. Reduce the heat and simmer until the potatoes are tender. Drain well and return to the pan.
Meanwhile, in a small saucepan, melt the butter over medium-high heat. Add the green onions and garlic and cook, stirring, until soft and fragrant, 1 1/2 minutes. Remove from the heat.
Return the pan with the potatoes to medium-low heat and cook for 1 minute, shaking the pan. While mashing with a potato masher, slowly add the milk, mashing until the potatoes are creamy. Add 1/2 of the hot butter with the green onions and mash to incorporate. Adjust seasoning with salt and pepper, to taste.
Remove from the heat and fold in the cooked peas. Transfer to a serving bowl and drizzle the remaining butter and onions over the top. Serve hot.
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Corned Beef Hash
From EatingWell
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & freshly ground black pepper to taste
4 large eggs
In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sautá until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
Divide hash among 4 plates. Place eggs on top of hash.
Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.
Download this recipe.
Sweet Irish Soda Bread
From Food Network Kitchens
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
1 cup currants
2 tablespoons toasted caraway seeds
1 tablespoon melted butter
1 tablespoon sanding sugar
Preheat the oven to 375 degrees.
In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
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