March 17, 2010
St. Paddy's Recipes
Corned Beef and Cabbage, Is it Irish?
Some of my friends from Ireland tell me
it's as Irish as Spaghetti and Meatballs??
Whatever I think it is one of the
best meals ever invented!
I THOUGHT it wasn't Irish at all! When I do meet some
folks from Ireland I try to tell them that I know you don't
do the corned beef thing on March 17 over there.
I have thought this for years.
But doing research I found some different information
and was really shocked to find out that corned beef and Ireland go wayyyyy back!
Then it stopped!
Also what is the CORN in corned beef? is it CORN fed beef? corn infused beef? ....go here
for the
low down on
The History of Corned Beef
you won't be disappointed, it is really interesting.
Here are some Corned Beef and Cabbage Recipes
Old Fashioned Corned Beef and Cabbage
Crockpot Corned Beef and Cabbage
Dublin Style Corned Beef and Cabbage
Here is my 3 dollar download with a lot of good tips if you are going to
cook the
The Perfect
Corned Beef and Cabbage.
Brisket is one of the hardest pieces of meat to cook correctly. It has taken me years to get it perfect.
I hasten to use the word perfect, but there really IS
a perfect state of brisket where it is;
Fork tender....
Melts in your mouth...
Special richness
that only the brisket has....
Yet it still holds together
like a nice slice,
and doesn't crumble into hash.
So I snapped some pictures and put them in with the recipe.
These are just 6 of the 30 I took to show every step.
Go here to download the recipe
For
The Perfect
Corned Beef and Cabbage
with
step by step pictures.
Now if you want to start with a plain brisket
or any beef roast
the go here for the recipe
to
Create your own Corned Beef
Crockpot Irish Stew
this recipe is with step by step pictures !
From the Too Much Girls
Crockpot Irish Stew
This is a very low fat healty version that is only 6 weight watcher points.
Be sure to sign up for their newsletters and tips on
healthy low calorie but filling food tips.
|
This is an Irish stew recipe from 1874
Take from two or three pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat, for an Irish Stew should not be greasy. If liked a portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as amount after peeling to twice the weight of the meat. Slice them, and slice also eight large onions. Put a layer of mixed potatoes and onions at the bottom of a stewpan. Place the meat on this and season it plentifully with pepper and slightly with salt. Pack the ingredients closely, and cover the meat with another layer of potato and onion. Pour in as much water or stock as will moisten the top most layer, cover the stewpan tightly, and let its contents simmer gently for three hours. Be careful not to remove the lid, as this will let out the flavour."
--- Cassell's Dictionary of Cookery with Numerous Illustrations [Cassell, Petter, Galpin & Co.:London] 1874 (p. 331) |
More about the
History of Irish Stew
here
One of the dishes that I have made for many years is Dublin Coddle.
Dublin Coddle
This dish I have heard the Irish say has restorative powers. I imagine that after drinking too much Guinness and "Talking Blarney" all night at an Irish pub, a dish such as Dublin Coddle would give warmth and my connection to the earth back to me.
A Coddle is a 16th century term for a slow cooked stew. It later became a term for treating anything gently. The charm of this dish is the way it is put together. In layers and then covered with water or cider and just barely simmered for hours.
For the recipe go here
Cock-A-Leekie Soup.
When I made this at Mrs. Beasley's restaurant years ago a cocktail waitress in a skimpy outfit came into the kitchen with tray in hand and said CHANGE the name of that soup PLEASE ...Do you REALIZE the comments I am putting up with when those guys in the bar ask ...What is the soup today? ....
Traditionally, it was cooked with an entire old fighting cock, head and feet still attached. The cock was removed before serving the soup, to be eaten later as a main course. Leeks were thrown in for flavor, and a mysterious, subtle flavor was added with a handful of chopped dried plums (prunes.) “Many who've tasted this dish have called it the best chicken soup they've ever had,” Don't let the whole pepper corns in the soup scare you. They get nice and tender and mild when simmered for an hour or so.
For the recipe go here
POTATO FAR LBREAD
Also known as potato cake or potato bread, this is very much a northern dish. This recipe calls for already cooked, still warm mashed potatoes. (Potatoes can be boiled or steamed or steamed, then passed through a food mill). Fry up a little turkey bacon to serve alongside, make the farl in the same pan to infuse it with a little of the bacon flavor, adding a little olive oil to the pan if necessary to keep potatoes from sticking. The easy prep for this recipe and few ingredients makes it a terrific choice to serve as a buffet dish at an evening St. Patrick's Day party or at a St. Patrick's Day Brunch.
go here for Potato Farl recipe
Sticky Toffee Pudding
Complete with step by step pictures
So what makes it so good? Is it the dates? Everyone seems to love these sugar laden treats of the palm. But it could be the rich and dense texture of the pudding itself, which just sticks to your ribs, screaming sweet goodness. Or perhaps it is the heady toffee sauce that is poured, hot and bubbling, over the steaming pudding. My guess is it is a combination of the three.
There are more Irish recipes here
 |
There are good ships,
and there are wood ships,
The ships that sail the sea.
But the best ships, are friendships,
And may they always be. |
|
Follow this link for more Irish Toasts
|
