Get in the mood for St. Patrick’s Day with this rich, chocolatey, moist, out-of-this-world chocolate guinness cake, adapted from Nigella Lawson by Simply Recipes contributor Garrett McCord. And for more ideas, see our St. Patrick’s Day recipes section. ~Elise
I’m not a big chocolate person. Nor am I a huge stout drinker. Yet, combine the two together in this cake and you’ll have my attention.
The two ingredients have a lot of dark, husky flavor notes in common and combined with a bit of flour, sugar, and sour cream they blend into a rich as old money dessert that’s perfect for any St. Patrick’s day party. A simple cream cheese frosting blends perfectly with the slightly bitter crumb and makes it all the better. This cake is best served with a pint of stout or porter beer, such as Guinness, so be sure to buy a six pack so you have enough to drink with your slice of cake.
It appears everyone has their favorite Irish soda bread recipe. Some with caraway seeds, some with raisins, some with both, some with neither. The essential ingredients in a traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread’s leavening.
Have you ever had colcannon? A St. Patrick’s day favorite, it’s a mixture of creamy mashed potatoes and usually kale or cabbage. I first encountered colcannon while doing research on traditional Irish cooking. Not surprisingly the Irish have all sorts of ways of cooking potatoes, with festive names like champ, bruisy, pandy, boxty, and this one, colcannon.
Do you have a favorite meal for those need-something-quick-and-don’t-want-to-have-to-plan-or-work-too-hard days? I keep a bag of frozen shrimp in the freezer just for those times when I’m too busy to plan, but want a quick and easy meal.
I’ll put some frozen shrimp in a bowl of ice water, and if I’m serving them with pasta, by the time the pasta water has come to a boil the shrimp are defrosted enough to cook.
Spring has come early to Northern California—the daffodils are blooming, the trees are beginning to leaf out, and the temp is creeping close to 80. But it’s still officially winter, so would you indulge me by letting me present you with one more winter root vegetable soup?
We are blessed here in California to have the perfect weather for growing citrus. We have several Meyer lemon trees which supply us with lemons almost year round. Meyer lemons, if you are unfamiliar with them, are a milder variety of lemon than our standard “Eureka” lemon. They are a cross between a regular lemon and an orange. They’re not quite as sour as regular lemons, and their peels are smooth and not as bitter. They make wonderful marmalade.