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When you think of Irish food the first thing that comes to mind is potatoes. Certainly the history of Ireland has one of its most tragic times during the Great Famine of 1845 to 1850 that saw the death of millions and millions more emigrating many to the United States. Irelands history is one of extreme poverty while landlords became rich and ate well.

Traditional Irish cooking is of the meat and potatoes variety. Cattle, sheep and pigs were all used for meat. Fishing provides a good portion of the Irish diet. Grains were mainly grown for cash crops. Green vegetables like cabbage and kale are frequently part of the Irish diet. While many continue to think of Irish cooking as bland there are now chefs that are showing a new side of Irish cooking to the world.

Irish stew is traditionally little more than mutton or lamb, potatoes, carrots and water. Potatoes are often paired with cabbage, kale or green onions. There are many recipes that use Guinness. Irish like to fry their meats and sausages and go for a hearty breakfast.

Reid and I will be enjoying an Irish meal tonight.

Corned Beef with Orange-Honey Glaze
Serving Size: 6

Amount     Measure          Ingredient -- Preparation Method
--------    ------------    --------------------------------
3           pounds              corned beef brisket -- lean
½          cup                   honey
¼          cup                    orange juice
4           tablespoons         Dijon mustard
¼          teaspoon             ground cloves
2           whole                  bay leaves
1           teaspoon             peppercorns
1           medium               onion
30         whole                  cloves
1           teaspoon             mustard seed

Stud the onion with cloves. In a large pot place corned beef brisket, onion, bay leaves, mustard seeds and peppercorns. Cover with water. Bring to a boil. Reduce to simmer and cook around 2½ hours or until tender

Heat oven to 350°F.

In a bowl combine honey, Dijon mustard, orange juice and ground cloves.

Put meat in an oven proof dish and spread with honey mixture. Bake for 30 to 35 minutes or until glaze is just brown and crisp. Halfway through brush meat with glaze.

Irish American Shepherd's Pie
Serving Size: 8

Amount    Measure         Ingredient -- Preparation Method
--------    ------------    -------------------------------
1¼           pounds         ground beef, extra lean
1            tablespoon        olive oil
3            ounces           carrots -- diced
8            ounces           mushrooms -- sliced
1            cup                 celery -- diced
1            cup                 frozen green peas
1            cup                 frozen corn
1            small                 onion -- diced
2            cloves         garlic -- minced
1            tablespoon         Dijon mustard
1            tablespoon         Worcestershire sauce
¼            cup                 red wine or beef broth
½            teaspoon         seasoned salt
¼            teaspoon         seasoned pepper
½            teaspoon         allspice
1            tablespoon         cornstarch
1½            pounds         potatoes -- peeled and cubed
½            cup                 low-fat sour cream
1            cup                 low sodium cheddar cheese -- shredded
½            teaspoon         salt
¼            teaspoon         white pepper

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain.  In a separate pan cook carrots in boiling water. Drain.

Mash potatoes with sour cream, cheddar cheese, salt and white pepper.

Add olive oil to large frying pan and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened.

Add carrots, peas, celery and corn. Cook until vegetables are softened.

Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard, seasoned salt, seasoned pepper and allspice. Mix well and cooked until gravy has thickened.

Put meat and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes.

Bake uncovered at 325°F for 35 to 40 minutes.

Vegetarian Irish American Shepherd's Pie
Serving Size: 8    

Amount    Measure         Ingredient -- Preparation Method
--------    ------------    --------------------------------
1¼             pounds         vegetarian burger mix -- Morning Star Crumbles
1             tablespoon         olive oil
3             ounces         baby carrots -- diced
8             ounces         mushrooms -- sliced
1             cup             celery -- diced
1             cup             frozen green peas
1             cup             frozen corn
1             small             onion -- diced
2             cloves         garlic -- minced
1             tablespoon         dijon mustard
1             tablespoon         A-1® Steak Sauce
¼             cup             red wine
½             teaspoon         seasoned salt
¼             teaspoon         seasoned pepper
½             teaspoon         allspice
1             tablespoon         cornstarch
1½             pounds         potatoes -- peeled and cubed
½             cup             low-fat sour cream
1             cup             low sodium cheddar cheese -- shredded
½             teaspoon         salt
¼             teaspoon         white pepper

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain.  In a separate pan cook carrots in boiling water. Drain.

Mash potatoes with sour cream, cheddar cheese, salt and white pepper.

Add olive oil to large frying pan and heat. Cook crumbles, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened.

Add carrots, peas, celery and corn. Cook until vegetables are softened.

Mix cornstarch and wine. Add to crumbles and vegetables. Add dijon mustard, A-1 Sauce, seasoned salt, seasoned pepper and allspice. Mix well and cooked until gravy has thickened.

Put crumble and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes.

Bake uncovered at 325°F for 35 to 40 minutes.

Sour Cream Potatoes
Serving Size: 6

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
1½            pounds           potatoes -- golden, cubed
1            medium           shallot -- minced
1            cup                   sour cream, light
½            teaspoon           salt
¼            teaspoon           white pepper
1            tablespoon           butter

Put potatoes in boiling water to cover. Boil for 15 to 20 minutes or until tender. Drain.

Melt butter in small saucepan. Add minced shallots and cook until tender. Add sour cream, salt and pepper. Mix until heated through but not boiling.

Toss potatoes with sour cream sauce.

Sweet Onions and Potatoes
Serving Size: 6    

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
2            tablespoons          butter
1            teaspoon          dried basil
1            teaspoon          salt
¼            teaspoon          ground black pepper
1            tablespoon          freeze-dried chives
1            medium          Vidalia onion -- sliced
4            medium          Yukon Gold potatoes -- sliced
½            cup                  water

Melt butter in large frying pan. Layer onions and potatoes and sprinkle with salt, pepper, basil and chives.  
Pour water over onions and potatoes. Cover and cook on medium for 30 minutes.

Irish Champ
Serving Size: 4    

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
8             large                  russet potatoes -- peeled and cubed
8             whole          green onions -- finely chopped
⅔             cup                  milk
1             teaspoon          salt
¼             teaspoon          white pepper
¼             cup                  butter

Place potatoes in boiling water and cook 18 to 20 minutes or until tender.

Heat milk and butter until warm and butter melts. Add green onions.

Drain potatoes and mash.

Add milk and onion mixture with salt and pepper and mix until combined.

Irish Soda Bread
Serving Size: 8    

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
2            cups              all-purpose flour
2            tablespoons          light brown sugar
1            teaspoon          baking powder
½            teaspoon          baking soda
¼            teaspoon          salt
3            tablespoons          butter
2            whole              eggs
3            tablespoons          buttermilk, dried
¾            cup              water
⅓            cup              golden raisins

Heat oven to 375°F.

Mix dry ingredients together in large bowl.

Cut in butter until crumbly.

Combine 1 egg and water and stir into dry mixture just until moistened.

Fold in raisins.

Knead on floured surface for abut a minute.

Shape into a round loaf and place on greased cookie sheet.

With sharp knife or razor blade cut a ¼ inch cross on top of loaf.

Beat remaining egg and brush over bread.

Bake for 30 to 35 minutes or until golden brown.

Note: You can substitute ¾ cup of buttermilk for the water and buttermilk powder.

Guinness Cake
Serving Size: 8    

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
1            cup              butter
1            cup              dark brown sugar
1¼            cups              Guinness
1½            cups              raisins
1½            cups              golden raisins
1            cup              candied fruit
5            cups              all-purpose flour
1            teaspoon          allspice
1            teaspoon          nutmeg
1            teaspoon          cardamom
½            teaspoon          baking soda
3            whole              eggs -- beaten

Heat oven to 325°F.

Grease and line a 9-inch round cake pan with parchment paper.

Place butter, sugar and Guinness in a saucepan and slowly bring to a boil stirring constantly until the sugar and butter have melted. Mix in the raisins and dried fruit and bring mixture back up to a boil. Simmer for 5 minutes.

Remove from heat and cool completely.

Sift the flour, spices and baking soda into a large bowl.

Stir in the cooled fruit mixture and beaten eggs.

Put into prepared pan and bake for 2 hours.

Cool in pan before removing cake.

Michele's Irish Scones
Serving Size: 8    

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
2            cups              all-purpose flour -- sifted
1            tablespoon          baking powder -- sifted
2            teaspoons          light brown sugar -- sifted
¼            teaspoon          salt -- sifted
3            tablespoons          Kerrygold Irish Butter -- at room temperature
¾            cup              heavy cream
½            cup              golden raisins

Heat oven to 350°F.

Sift dry ingredients into a medium mixing bowl.

Add butter and work in with hands until the consistency of fine sand.

Add cream and raisins and work just into dough comes together.

Turn dough out onto lightly floured surface. Pat into a circle one inch thick and cut into eight wedges.

Bake on a parchment lined baking sheet for 12 to 15 minutes.

NOTES : If you can find Irish butter use it. If you can't use unsalted butter and increase the salt to one teaspoon.

You can also bake on a lightly greased baking sheet if you don't have parchment paper.

Potato Scones
Makes 12 farls

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
1            pound          boiled -- mashed potatoes
3            ounces          flour
3            tablespoons          melted butter or bacon fat
½            teaspoon          salt

Mash potatoes well, add melted fat and salt. Add as much flour as potatoes will take without becoming too dry.* Turn out onto a floured board, roll until ¼ inch in thickness. Cut into circles, then into farls (quarters). Prick all over with a fork. Cook on a griddle or heavy pan dusted with a little flour. When they brown with small darker spots appearing, they are cooked.

They can be refrigerated, wrapped in grease-proof paper like crepes. They can be eaten immediately, hot, with butter, honey or syrup. They are delicious reheated in bacon fat until crisp with bacon and eggs.

* Flour amount varies with potato used; the floury kind needs less than others.

Notes : This treat is eaten for breakfast from the Shetland Islands to the North of Ireland and is simple yet tasty. It is sometimes called Potato Farls or Potato Farrs (quarters).

Barm Brack (Traditional Irish Bread)

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
2½            cups               mixed dry fruit—currants, dark and golden raisins.
1             cup               boiling black tea
1                           egg
1             teaspoon           mixed spice (see note*)
4             teaspoon           marmalade
1             cup (heaping)    superfine sugar
2½            cups               self rising flour

Place dried fruit in a bowl, cover with the hot tea and let soak overnight. The next day, add the remaining ingredients and mix well. Preheat oven to 375° F. Pour batten into greased 7 inch square pan and bake in the center of oven for 1½ hours. Let cool in the pan on a wire rack. Slice and serve buttered with tea.

 Note* (Mixed spices: equal parts of cinnamon, clove, nutmeg, allspice, and mace.

1. In Northern Ireland and in the Republic, Brack is the Celtic word for salt and is used to mean "bread". Barm brack is leavened bread, the word Barm meaning yeast.

2. The term "barmbrack" for an Irish fruit loaf or cake does not derive from barm or leaven. It is a corruption of the Irish word "aran breac" (Speckled Bread).

Irish Whiskey Cake
Servings: 8

Amount    Measure         Ingredient -- Preparation Method
--------    ------------     --------------------------------
Cake
8             ounces           raisins
                                      grated rind of 1 lemon
⅓            cup               whiskey
6             ounces           softened butter
3                           eggs
6             ounces           soft brown sugar
6             ounces           plain flour
1             pinch           salt
1             pinch           ground cloves
1             teaspoon           baking powder
Icing
                                      juice of 1 lemon
8             ounces           confectioners' sugar
                                      warm water as needed
                                      crystallized lemon slices, as garnish, if desired

Put the raisins and grated lemon rind into a bowl with the whiskey, and leave overnight to soak.

Grease a 7 inch cake pan, and line the bottom with parchment; preheat oven to 350°F. Cream the butter and sugar until light and fluffy. Separate the eggs and sift the flour, salt, cloves and baking powder into a bowl. Beat the yolks into the butter and sugar one by one, including a spoonful of flour and beating well after each addition. Gradually add the whiskey and raisin mixture, alternating with the remaining flour. Do not over beat at this stage. Finally, whisk the egg whites until stiff and fold them into the mixture with a metal spoon. Turn into the prepared pan and bake in the preheated oven for about 1½ hours, or until well risen and springy to the touch or test with a skewer: when it comes out clean, the cake's ready. Turn out and cool on a wire rack.

Meanwhile, make the icing by mixing the lemon juice with the sieved confectioners' sugar and just enough water to make a pouring consistency. Put a dinner plate under the cake rack to catch the drips, and pour the icing over the cake a tablespoonful at a time, letting it dribble naturally down the sides. Don't worry if a lot of it ends up on the plate underneath -- just scoop it up and put it on top again. When the icing has set, it can be decorated with crystallized lemon slices if you like.

"Irish Coffee" Cake
Servings: 4

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
Cake
4             ounces           butter, at room temperature
4             ounces           granulated sugar
2                           eggs
4             ounces           self raising flour
2             tablespoon           coffee essence
Irish Coffee Syrup
⅓             cup               strong black coffee
4              ounces           sugar (for coffee syrup)
4              tablespoons      Irish whiskey
Icing
⅓             cup                heavy whipping cream
                                       confectioners' sugar to taste
1              tablespoon        whiskey, or to taste
                                       chopped nuts or grated chocolate

This is a concentrated, liquid coffee easily found in Ireland, but probably not in the States. I would dissolve 2 tablespoon of a good instant coffee (Taster's Choice or something similar) in an equivalent amount of water, and use that.

Grease and flour an 8 inch cake pan (preferably a springform cheesecake pan). Preheat oven to 350°F. Cream the butter and sugar until light and fluffy, then beat in the eggs, adding a little flour and beating well after each addition. Stir in the coffee essence, and mix thoroughly. Turn the mixture into the prepared pan, and bake for 35 to 40 minutes until springy topped with strawberries.

As garnish, if desired. -- In saucepan, sprinkle unflavored gelatin over milk. Let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.

Bailey's Irish Cream Cheesecake
Recipe By: SOAR
Serving Size: 12

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
Crust
1½            packages          graham crackers -- crushed
6            tablespoons          butter -- melted
⅓            cup              sugar
Filling               
24            ounces          cream cheese
5            jumbo              eggs -- separated
1½            cups              sugar
2            envelopes          unflavored gelatin
3            tablespoons          cocoa
½            cup              Bailey's Irish Cream
1            pint              whipping cream

For crust mix graham crackers, butter and sugar together. Pat into the bottom of a springform pan. Bake at 350°F for 10 minutes.

Soften the cream cheese in microwave. Soften gelatin in small saucepan with ¾ cup water.

Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining ½ cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.

Sticky Toffee Pudding (Irish Style)

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
                                      unsalted butter for baking dish
1             cup and 1 tablespoon all purpose flour
1             teaspoon            baking powder
¾             cup                pitted dates (Medjool would be fine)
7             tablespoons       unsalted butter
¾             cup                granulated sugar
1                            egg, lightly beaten
1             teaspoon            baking soda
1             teaspoon            vanilla
1¼            cups                boiling water
2             tablespoons       packed brown sugar
4             tablespoons       heavy cream
                                       whipped cream for topping or ice cream

Heat the oven to 350°F. Butter an 8x6 inch baking dish or 8 inch round cake tin. Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside.

Chop the dates fine; toss with 1 tablespoon flour in a small bowl. Beat 4 tablespoons of butter and ¾ cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture. Add dates, baking soda and vanilla to the 1¼ cups boiling water, stirring to combine; add to batter, beating until well blended. Pour batter into a greased and floured baking dish; bake until set and well browned on top, 35 to 40 minutes. Remove from oven to wire rack.

Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top is bubbly, about one minute. Serve warm. You can use enough sauce to cover the pudding for bubbling" and reserve the rest for pouring! These can also be baked in individual small pudding tins for about 20 minutes. Everyone gets their very own little toffee pudding.

Dublin Coddle
Yields 4 servings

Amount    Measure         Ingredient -- Preparation Method
--------    ------------    --------------------------------
8            ounces         thick bacon slices
1            pound         pork sausages
1½            pounds         potatoes
1            pound         onions
                         salt and pepper

Place the bacon and the sausages in a saucepan. Cover with boiling water. Bring back to a boil and simmer for 5 minutes. Drain off the liquid into a bowl and reserve.

Peel and slice the potatoes and onions, and place them, with the meat, in a heavy saucepan or greased casserole dish. Cover with the reserved stock, season with salt and pepper before putting on the lid. Simmer on top of the stove in a moderate oven, 350°F, for about one hour.

Spiced Beef
Serves: 8

Amount    Measure          Ingredient -- Preparation Method
--------    ------------      --------------------------------
Spicing
6             pounds            beef brisket
3                            bay leaves
1             teaspoon            whole cloves
¼             teaspoon            mace
1             teaspoon            peppercorns
1             clove            garlic
1             teaspoon            allspice
2             tablespoons       brown sugar, firmly packed
⅓            cup                coarse salt
Cooking
1                            celery stalk, coarse chopped
1             medium            onion, quartered
2             medium            carrots, sliced
3             whole            cloves
1             teaspoon            ground cloves
1             teaspoon            ground allspice
½             pint                stout

Blend the spicing ingredients together in a small bowl, making sure to break up the bay leaves and garlic. Stand the beef brisket in a large dish, and rub the spice mixture all over the meat. Wrap the beef, and refrigerate for one week. Turn the brisket each day, rubbing the spice mixture at the bottom of the brisket back up to the top.

At the end of the week, rinse the beef brisket with water and tie it for roasting. Place the celery, onion, and carrots on the bottom of a pot large enough to accommodate the brisket. Add the whole cloves, ground cloves, and allspice to the vegetables. To cook the brisket, place the beef on top of the bed of vegetables and add enough water to the pot to cover the brisket. Bring the kettle to the boil, then reduce the heat and simmer for 4 to 5 hours, or until the brisket is cooked through and tender. Add the half pint of stout to the kettle during the last hour of cooking. Place the brisket on a meat platter and carve to serve warm.

Irish Lamb Stew
Serves: 4

Amount    Measure          Ingredient -- Preparation Method
--------    ------------      --------------------------------
2             small                onions, cut into rings
3             medium            carrots, diced
2                            turnips, diced
2                            celery stalks, chopped
1              small            cabbage, cut into pieces
2              pounds            lamb shoulder, cut into 3 inch pieces
                                       salt and pepper, to taste
4              cloves            garlic, minced
4              small            potatoes, diced
2              teaspoons            marjoram

Put lamb into large stock pot and cover with water. Season with salt and pepper, cover and simmer 20 minutes. Add the vegetables, garlic and potatoes and simmer another 25 to 30 minutes covered. Season with marjoram and additional salt and pepper and serve.

Irish Rover's Unicorn Pub Shepherd's Pie
Recipe By: Vincent Lee of the Irish Rover's Unicorn Pub
Serving Size: 6

The Irish Rovers, of "Puff the Magic Dragon" and "The Unicorn" fame, own a very successful "Old Country Pub" in Calgary, Alberta. Their Shepherd's Pie is justly famous. Vincent Lee, kitchen manager at the Unicorn says the recipe came directly from Ireland via the Irish Rovers more than 10 years ago.

Amount    Measure          Ingredient -- Preparation Method
--------    ------------      --------------------------------
2             pounds           ground beef, lean
1             cup               onion -- diced
1             cup               carrots -- diced
1             cup               celery -- diced
1½             cups               corn -- fresh or frozen
2             cloves           garlic -- minced
                          salt -- to taste
                          pepper -- to taste
½             teaspoon           nutmeg
⅞             cup               beef broth
2              tablespoons     butter -- mixed with 2 tablespoons flour
2              pounds           potatoes -- cooked and mashed
                          butter

Cook ground beef in frying pan until brown. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add beef broth, bring to a boil. Stir in enough of the butter/flour roux to make a thick gravy to bind the filling. Pour into large shallow baking pan and cool. The filling should be about 1½ inches deep.

Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes. Smooth potatoes evenly, brush surface with butter. Bake at 325°F for 35 to 40 minutes.

Dublin Lawyer (Irish)
Yield: 2 servings

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
2½             pounds           fresh lobster
3             tablespoons      butter
4             tablespoons      Irish whiskey
⅝            cup               cream
                                      salt and pepper

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the meat into chunks. Heat the butter until foaming and quickly sauté the lobster chunks in it, until just cooked but not colored. Warm the whiskey slightly, then pour it over the lobster and set fire to it. Add the cream, mix with the pan juices, and taste for seasoning. Put back into the half shells and serve hot.

Beef Braised in Guinness
Makes 4 servings.

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
1½        pounds        chuck or round roast
2        medium        onions
½        pound        carrots
2        tablespoons            all purpose flour, heaping
                        salt and pepper
2 to 3    tablespoons            cooking oil
½        teaspoon            fresh basil, minced
⅔         cup                Guinness
1        teaspoon            honey
⅔        cup                stock or water

Preheat oven to 325°F. The roast should be about 1 inch thick and cut into 12 pieces. Peel the onions and chop them fairly small. Peel the carrots and slice them into pieces about the size of your little finger. Place the flour in a flat dish and mix in a teaspoon of salt and a sprinkling of pepper. Heat the oil in the pan, add onions and cook until soft. Transfer then with a slotted spoon to a large, shallow, greased, oven proof dish. Dip the pieces of meat in the seasoned flour and brown them in the fat in the pan. Remove these as they are cooked and place in the dish on top of the onions, in a single layer. Arrange the carrots around them. If necessary, add a little more oil to the pan and stir in the remainder of the seasoned flour. Cook for a minute or two, stirring constantly, then add the basil and the Guinness. Allow to boil for a minute or two and then add the honey and the stock. Return to a boil and pour over the meat. Cover and cook in a 325°F oven for 1½ hours.

Potato Soup (Anrith pra'tai')
Serving Size: 6

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
2             pounds           potatoes -- peeled and diced
6⅛            tablespoons      butter
5             cups               water
2             large               onions -- diced
3             tablespoons      mixed herbs -- i.e. parsley, thyme, and sage
2             tablespoons      chives or green onions chopped
                          salt -- to taste
                          pepper -- to taste
1¼              cups           milk
2              tablespoons     cream

Melt butter in a pan and slowly simmer the potatoes and onions. Do not brown. Add the water and herbs, salt, and pepper and continue on a low heat until the vegetables are tender, about ½ hour. Remove from the heat and allow to cool. To make it really creamy and smooth put through a blender before adding the cream and chives. If you do not blend the soup which is the traditional method, then serve hot with the cream and chives garnishing the soup.

Saint Patrick’s Soup
Serves: 4

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
4             tablespoons      butter or margarine
1             cup               diced raw potatoes
½             cup               sliced onions
1             cup               sliced mushrooms
1             pound           spinach
4             cups               chicken stock
¼             teaspoon           ground cloves
½             cup               Irish oatmeal
                                      salt and pepper to season
                                      whipped cream

Melt the butter over a low heat in a skillet or pan. Add diced potatoes, mushrooms and sliced onions and fry until soft.

Wash spinach. Remove stalks and tough stems and chop finely.

Transfer carrots and onions, mushrooms and spinach to a saucepan and add the stock, salt and pepper (to taste), cloves and diced potatoes. Stir in a ½ cup of Irish oatmeal and simmer for 20 minutes.

Puree in blender or food processor.

Serve into open soup dishes with a teaspoon of whipped cream floating in center.

Colcannon
Yields 6 servings

Amount    Measure          Ingredient -- Preparation Method
--------    ------------     --------------------------------
1¼             pounds           kale, washed, with stems removed (can also use cabbage)
2             cups               water
1             tablespoon           olive oil
1¼             pounds           potatoes, peeled and cut into quarters
1             cup               cleaned and chopped leeks (white part only)
1             cup               milk
1             pinch           ground mace
                                      salt and pepper
½             cup               butter, melted

In a large pot, simmer the kale along with oil and 2 cups water for 10 minutes. Drain kale and let cool a bit before chopping it finely, then set aside and cover to keep it warm.

In a small pot, bring potatoes and water to a boil and simmer until tender.

In another small pot, simmer leeks in milk for 10 minutes, then turn off heat and cover to keep warm.

Drain the potatoes and puree them into the large pot. Add leeks with the milk, and cooked kale. Beat with a spoon or whisk until fluffy, then season with mace, salt and pepper. Top with melted butter and garnish with parsley if desired.

Beacan Bruithe (Baked Mushrooms)
Serving Size: 4

Amount    Measure           Ingredient -- Preparation Method
--------    ------------      --------------------------------
16             large               field mushrooms
4             ounces           chopped onions
4             ounces           whole wheat breadcrumbs
4             ounces           sausage meat
1             teaspoon           chopped sage
                           salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15 to 20 minutes in a moderate oven.

Boxty (Potato Griddle Cakes)
Serving Size: 8

Amount    Measure         Ingredient -- Preparation Method
--------    ------------     --------------------------------
½            pound          raw potato
½            pound          mashed potato
½            pound          plain flour
                          milk
1                                  egg
                          salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3 to 4 minutes on each side.

Guinness Cake
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Comment Preferences

  •  Much better than the single recipe I learned (11+ / 0-)

    from my mother, which went something like

    Cover with water and boil until after Mass

    If you think you're too small to be effective, you've never been in the dark with a mosquito.

    by marykk on Mon Mar 17, 2014 at 04:09:21 PM PDT

  •  Mmmmm...shepherd's pie (6+ / 0-)

    It had never occurred to me to make it vegetarian. Have you tried it this way? Is it still good? I've actually been having a shepherd's pie craving lately, and I love to make it, but I've really been trying to stick to my vegetarian-on-weekdays routine. Today I had spaghetti aglio e olio, which is great but a terrible St. Paddy's Day meal, lol.

    I don't mind if you're straight. Just don't flaunt it in public.

    by Chrislove on Mon Mar 17, 2014 at 04:10:30 PM PDT

    •  Vegetarian (5+ / 0-)

      My son-in-law is vegetarian so I developed the vegetarian recipe with him in mind. The one above it is mine too. Kevin says my shepherd's pie is even better than the one at our favorite Irish restaurant here.

      "A dreamer is one who can only find his way by moonlight, and his punishment is that he sees the dawn before the rest of the world." Oscar Wilde

      by michelewln on Mon Mar 17, 2014 at 04:36:35 PM PDT

      [ Parent ]

    •  You can make many dishes vegetarian (3+ / 0-)
      Recommended by:
      Chrislove, michelewln, Ahianne

      just by substituting something for the meat. Substitutes include tofu (bean curd), tempeh, and various imitation meat products from a number of companies such as Worthington, Quorn, Morningstar Farms, Tofurky, Yves, Field Roast, and various Chinese suppliers of canned and frozen products, available in most Chinese groceries. I can buy many such products in Columbus, Indiana, some at the Kroger supermarket, some at the Natural Choices store, and some at the Oriental Market, so wherever you are you should find lots.

      There are also do-it-yourself recipes in a number of Buddhist, Hindu, New Age, and Christian Lenten cookbooks. I have adapted a Buddha's chicken recipe to make Buddhist turkey for Thanksgiving, and made Hungarian gulyas with tempeh. I am not talking about American goulash, which a Hungarian cookbook author wrote

      shouldn't happen to a Romanian.

      Back off, man. I'm a logician.—GOPBusters™

      by Mokurai on Mon Mar 17, 2014 at 07:15:35 PM PDT

      [ Parent ]

  •  My grandfather was happy to get away from the food (4+ / 0-)
    Recommended by:
    Puddytat, Mayfly, michelewln, high uintas

    My grandmother moved them back there for a year. He hated being there. He hated the food! lol

    They moved back to Hoboken.

    O great creator of being grant us one more hour to perform our art and perfect our lives. ::: Jim Morrison :::

    by Kevanlove on Mon Mar 17, 2014 at 04:21:27 PM PDT

  •  Missed one ;-) (7+ / 0-)

    Homemade Irish Cream

    Into a blender add:

    1 can Eagle Brand sweetened condensed milk

    (Use the can as a measure)

    1 can 1/2 and 1/2

    1 can Tullamore Dew Irish Whiskey (or other Irish Whiskey if you can't find Tully. Give every man his Dew!)

    1 heaping tablespoon Cafe Vienna instant coffee mix

    1 tablespoon chocolate syrup

    1 teaspoon butter flavoring

    1 teaspoon vanilla

    Blend until smooth

    Taste

    Taste again

    If there is any left, refrigerate

    "If you pour some music on whatever's wrong, it'll sure help out." Levon Helm

    by BOHICA on Mon Mar 17, 2014 at 04:29:50 PM PDT

  •  I'm not Irish and never bother to wear green, but (5+ / 0-)

    good food is always worth following, no matter where from.

    Americans can make our country better.

    by freelunch on Mon Mar 17, 2014 at 04:30:48 PM PDT

  •  The Brit novelist Somerset Maugham wrote that the (5+ / 0-)

    only way to dine well on British food was to eat breakfast three times a day.  I pretty much agree.

    "Stand your ground" laws promote aggression rather than discretion."

    by Mayfly on Mon Mar 17, 2014 at 04:38:44 PM PDT

    •  A counterexample is Toad in the Hole (3+ / 0-)
      Recommended by:
      michelewln, Mayfly, Ahianne

      Yorkshire Pudding with sausages and gravy. We use vegetarian sausages and homemade yeast gravy. There are others.

      Then there is the Canada joke.

      Canada could have had American technology, British culture, and French cuisine. Instead they have French technology, American culture, and British cuisine.
      To which the French reply that they are
      a country of slow food and fast trains

      Back off, man. I'm a logician.—GOPBusters™

      by Mokurai on Mon Mar 17, 2014 at 07:35:49 PM PDT

      [ Parent ]

      •  There's a similar joke (2+ / 0-)
        Recommended by:
        michelewln, Ahianne

        The difference between heaven and hell is that

        in HEAVEN,

        The chefs are French, the police are English, the cars are German, the government is Swiss, and the lovers are Italian.

        in HELL,

        The chefs are English, the police are German, the cars are French, the government is Italian, and the lovers are Swiss.

        -- or something like that. It's all based on stereotypes, of course. I don't remember exactly how the whole joke went. You'd probably need to add Americans, Spanish, Swedes, Poles, Russians, etc. You could add amusement parks, doctors, judges, computer programmers, musicians, etc.

        "Stupid just can't keep its mouth shut." -- SweetAuntFanny's grandmother.

        by Dbug on Mon Mar 17, 2014 at 08:03:59 PM PDT

        [ Parent ]

  •  Good stuff... (7+ / 0-)

    Here's what I came up with yesterday when I decided I wanted a change of pace from corned beef & cabbage:

    Irish Roasted Salmon

    2 tablespoons honey
    1/4 cup cider vinegar
    1/4 cup Irish whiskey
    2 teaspoons chopped fresh thyme
    1 1/2 teaspoons grated lemon zest
    2 tablespoons vegetable oil
    salt & freshly ground black pepper
    4 (6 ounce) salmon fillets
    Directions:

    1) Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.

    2) Preheat oven to 450°F.

    3) Remove salmon from marinade and place on a rack over a roasting pan.

    4) Grill or Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.

  •  Shepards Pie sounds good. (5+ / 0-)

    I made Smoked Salmon Chowder for dinner. More Pacific Northwest than Irish, but really good.
    I always celebrate St Patrick's Day by planting potatoes.  There was a break in the rain this afternoon and I ran out and planted them. Was raining again while I picked up the tools. :) That is just as it should be.

    Here's your horoscope for today: The universe doesn't even know that you exist.--Jbou

    by greycat on Mon Mar 17, 2014 at 04:53:46 PM PDT

  •  These are wonderful, thank you! Most of them are (2+ / 0-)
    Recommended by:
    michelewln, high uintas

    familiar to me...but I'm always up for a new one!

    Marti

    "Live with no excuses and love with no regrets."

    by The Marti on Mon Mar 17, 2014 at 05:05:01 PM PDT

  •  Love the recipes (2+ / 0-)
    Recommended by:
    michelewln, Ahianne

    Colcannon is one of my favorite things. However, there is no way I'm prying mr.u's Bushmills out of his hands to put in a recipe. It just ain't gonna happen.

    And daddy won't you take me back to Muhlenberg County Down by the Green River where Paradise lay. Well, I'm sorry my son, but you're too late in asking Mister Peabody's coal train has hauled it away. John Prine

    by high uintas on Mon Mar 17, 2014 at 05:19:26 PM PDT

  •  First, let me say...YUM! (3+ / 0-)
    Recommended by:
    michelewln, Catte Nappe, Ahianne

    But I also wanted to say that the corned beef and cabbage dinner we all are so familiar with here in the states is NOT something the Irish eat on St. Patrick's day. It's purely an American invention. I'm thinking the "boiled dinner" (which is what we call it in New England) is probably a similar dish to what many Irish folks put on their table during the year. So as we started celebrating the holiday, a dish that was simply a dish in Ireland became our "go-to" for St.Pat's Day.
    Second, if you make it with ground beef, it's NOT a Shepherd's Pie, which is only made with lamb (Shepherds raised lambs). If made with beef, it's called Cottage Pie. Either way...good eats!

    Isn’t it ironic to think that man might determine his own future by something so seemingly trivial as the choice of an insect spray. ~ Rachel Carson, Silent Spring ~

    by MA Liberal on Mon Mar 17, 2014 at 05:22:05 PM PDT

    •  Some traditions started in America (2+ / 0-)
      Recommended by:
      michelewln, Ahianne

      I once asked a friend how corned beef could be both Irish (St. Patrick's Day) and Jewish (in numerous delicatessens). And she told me that it was once poor-people's food, eaten by recent immigrants to the U.S. You take beef brisket, which is kind of tough and kind of fatty, preserve it in salt, then boil it forever. The salt and the boiling makes it edible.

      Another thing. Cinco de Mayo (May 5th) is not a big holiday in Mexico. It's not even independence day. Also, real Norwegians (from Norway) don't eat lutefisk (cod preserved in lye) but Norwegian-Americans keep the tradition alive. In New England, lobsters were once considered food only fit for poor people.

      "Stupid just can't keep its mouth shut." -- SweetAuntFanny's grandmother.

      by Dbug on Mon Mar 17, 2014 at 08:20:52 PM PDT

      [ Parent ]

  •  Wow! A veritable cookbook of a diary! (2+ / 0-)
    Recommended by:
    michelewln, Ahianne

    Shepherds Pie already planned for tonight, with ground lamb, and some left over mashed taters made with cream cheese a few days ago. Shredded Cabbage with Butter and Bread as a side (not Irish, but at least "in the spirit of"). Was going to finish up with Irish Apple Cake, but that will be saved for next week because I have a "Stout Gingerbread" that was on special at my local bakery.

    “Texas is a so-called red state, but you’ve got 10 million Democrats here in Texas. And …, there are a whole lot of people here in Texas who need us, and who need us to fight for them.” President Obama

    by Catte Nappe on Mon Mar 17, 2014 at 05:59:38 PM PDT

  •  Irish soda bread (2+ / 0-)
    Recommended by:
    michelewln, Ahianne

    has long been one of my favorites. The only problem I have with it is that it never lasts until dinner, and so I haven't dared make it since I have been trying to lose weight. (I got down 45 pounds, and then went back up some.) :(

    Back off, man. I'm a logician.—GOPBusters™

    by Mokurai on Mon Mar 17, 2014 at 07:40:38 PM PDT

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