As you know it’s St. Patrick’s Day on Sunday so for dinner this week we decided to take a little trip to the Emerald Isle. Dinner this week was delicious — other than the coughing fit I had after a big ol’ spoonful of cayenne pepper in my soup 🙂 Everything was full of flavour and perfectly cooked. The best part of this dinner was that we didn’t have to dye anything an unappetizing green colour to achieve the Irish theme. Other than the potatoes, which had a slight green tint because of the kale, it was a green-free zone.
Try out the recipes we used and have your own Irish dinner!
Adapted from Martha Stewart
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch pieces
- 6 sprigs thyme
- 1 corned beef brisket, plus pickling spice packet or 1 tablespoon pickling spice
- In a 5-6 quart slow cooker, place celery, carrots, onion and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat. Cover and cook on high until corned beef is tender, about 4 3/4 hours. Thinly slice corned beef against the grain and serve with vegetables.
- 4 russet potatoes (2-2 1/2 pounds), peeled and cut into large chunks
- 5-6 tbsp. unsalted butter
- 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
- 3 green onions (including the green onion greens), minced (about 1/2 a cup)
- 1 cup milk or cream
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
- Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
- Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
Cabbage and Bacon Soup:
- 4 tbsp. butter
- 12 slices bacon or pancetta, sliced crosswise into 1/2-inch pieces
- 2 small white potatoes, peeled and diced
- 2 cloves garlic, crushed
- 2/3 cup chopped onions
- 2 cups hot chicken or vegetable broth
- 2 tsp. dried oregano
- 1 1/4 cups chopped tomatoes
- 4 1/4 cups shredded cabbage
- Sea salt and freshly ground black pepper
- Cayenne pepper (optional)
- Put a heavy-bottomed saucepan over medium heat. Add the butter, and when it has melted stir in the bacon, potatoes, garlic and onions. Cover and cook for 10 minutes.
- Add the broth, oregano and tomatoes and bring to a boil. Add the cabbage, reduce the heat, and cook for about 5 minutes until all the vegetables are tender. Season to taste with salt and pepper, and cayenne if using.
Irish Soda Bread:
Via The Oregonian’s FoodDay
- 3 cups unbleached all-purpose flour
- 3/4 tsp. salt
- 1 1/2 tbsp. baking powder
- Finely grated zest of 1 large orange
- 1 1/2 tbsp. caraway seeds
- 1 cup dried currants
- 1/4 cup granulated sugar
- 2 heaping tbsp. sour cream
- 1/2 cup plus 1 tbsp. cold butter, cut into 1/4-inch slices
- 3/4 cup well-shaken cold buttermilk
- Preheat oven to 450°F. Lightly grease 2 baking sheets.
- In a large bowl sift together flour, salt and baking powder. Add orange zest, caraway seeds, currants, sugar and sour cream. Add butter and, using two knives, cut it into the flour mixture until it resembles coarse crumbs. Add buttermilk and mix lightly with fingertips. Knead briefly until the mixture comes together in a solid mass (work as lightly and quickly as you can).
- Quickly gather dough into a ball, then pull off clumps to make a total of 12 equal balls. Divide them between the baking sheets, spacing the dough pieces about 3 to 4 inches apart. Bake until puffed and golden, 12 to 14 minutes.
Top O’ the Morning Cupcakes:
From “Intoxicated Cupcakes: 41 Tipsy Treats” by Kate Legere
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 1/2 tsp. salt
- 1 tbsp. baking soda
- 1 large egg
- 2/3 cup oil
- 3/4 cup buttermilk
- 1/4 cup Irish cream liqueur (Bailey’s)
- 1 cup black coffee, at room temperature
- 2 tsp. instant coffee granules
- 1/2 cup Irish cream liqueur, warm
- 4 oz. (1 stick) salted butter, at room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 3 1/2 cups confectioners’ sugar, sifted
- 1/2 cup chocolate sprinkles or mini chocolate chips (optional)
- Preheat the oven to 350°F. Line a cupcake pan with 24 cupcake liners. Set aside.
- In a medium bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda. Set aside.
- In a large bowl, beat together the egg, oil, buttermilk, Irish cream liqueur and coffee.
- Use an electric mixer on medium speed and slowly add the flour mixture to the egg mixture, beating for 2 to 3 minutes or just until the flour is incorporated.
- Pour the batter into the prepared cups. Bake for 15 to 17 minutes or until a toothpick inserted into the centre of the cupcake comes out clean. Cool on a wire rack for 5 minutes, or until cool enough to handle. Remove the cupcakes from the pan and cool completely.
- For the icing, dissolve the coffee granules in the warm Irish cream liqueur and set aside.
- In a medium bowl, use the electric mixer on medium high speed to cream the butter, gradually adding the vanilla and salt. Slowly add the sugar and enough of the Irish cream liqueur to create a smooth and fluffy frosting.
- Place the icing in a large freezer storage bag with a small hole cut in one corner. Use this bag to pipe the icing onto the cooled cupcakes. Decorate each cupcake with a teaspoon of chocolate sprinkles or mini chocolate chips (optional).
Happy eating, everyone!
Tagged: Bailey's, cabbage and bacon soup, colcannon, corned beef, food, friday night dinners, friends, Irish, irish cream cupcakes, irish soda bread, luck o' the irish, St. Patrick's Day, top o' the morning