Many Americans celebrate St. Patrick's Day with corned beef, cabbage and hash; however, I was surprised to learn these dishes are almost never served in Ireland on special occasions.
In an article I read about Irish dishes, most Irish cooks consider corned beef too ordinary to serve for such a special meal. Whatever you serve, the most important essential Irish ingredients are: good conversation, friends, family and, of course, a good Irish dessert.
If you have corned beef left over, Irish Baked Potatoes are great to serve the next day.
Irish Baked Potatoes
4 medium baking potatoes
4 tablespoons butter
1/4 cup finely diced onion
1/4 cup finely diced green pepper
2 tablespoons cream
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon minced parsley
2 cups shredded corned beef
Shredded Swiss cheese
Bake the potatoes in a 350-degree oven until done. Let cool. Cut into halves and scrape out the potato leaving about 1/4 inch of potato all around the skin for a bowl effect. Mash the potatoes with the cream. Set aside. Melt the butter in a saucepan and cook the onions and green pepper until the onions are translucent. Add these to the potato mixture with the corned beef and the rest of the seasons. Mix well. Stuff the shells with your potato mixture and sprinkle shredded Swiss cheese on top. Bake at 350 degrees 30 minutes or until cheese is melted.
1 1-pound cabbage, cored, quartered
1/4 stick butter
1 small chopped onion
1 small grated peeled russet potato
1/2 teaspoon ground mace
2 tablespoons flour
2 1/2 cups milk
2 1/2 cups canned chicken broth
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 tablespoons fresh grated Parmesan cheese
Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand five minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds. Melt butter in heavy large saucepan over low heat. Add onion; saute until tender but not brown, about 10 minutes. Add cabbage and potato, stir five minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can make a day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.
Fresh Lemon Green Beans
1 pound fresh green beans
4 tablespoons minced onion
4 tablespoons butter, melted
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
Wash beans and remove strings. Cut beans into 1 1/2 inch pieces. Cook covered, in a small amount of boiling water 12-15 minutes or until crisp tender. Stir in lemon juice, salt and pepper. Add beans; cook 1 minute or until heated through, stirring constantly. Serve immediately.
GARY'S TIP: Use mineral spirits and a soft cloth to keep tiles shiny and prevent water streaks.
FOOD FOR THOUGHT: Offering advice may be noble and great, but it's not the same as a helping hand.
Brainerd Dispatch ©2013. All Rights Reserved.