Simply Recipes: 6 New Recipes - Irish Beef Stew and more...
Americans have a curious way of celebrating St. Patrick's Day. We pinch each other if we forget to wear something green, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste. ...
Latest recipes from Simply Recipes.
Here is your update from Simply Recipes. There are 6 new posts. Happy cooking!
Americans have a curious way of celebrating St. Patrick's Day. We pinch each other if we forget to wear something green, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste.
The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it's usually done with beef.
Here we have thick slices of cabbage roasted until the edges are crispy and golden, and then served with a crunchy, salty, nutty, bacon-y gremolata scattered over top. Plus Parmesan cheese. Helloooo, gorgeous.
This recipe comes from a new cookbook from my friend Andrea Bemis, the farmer and co-owner of Tumbleweed Farm up in Oregon. She lives and breathes vegetables every day, so if anyone knows how to give veggies some serious curb-appeal, it's her.
Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick's Day!
Never mind that the dish isn't really eaten in Ireland, or at least not with the enthusiasm for it that you'll find here. We'll celebrate the day the way we like, and raise a toast with a pint of Guinness as well.
The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage.
Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked, served alongside sautéed cabbage.
One day we cooked the dish both ways, boiled and baked. The winner?
My grandfather was born and raised in Ireland. Although he died before I was born, his Irish roots ran deep in our family. My father and uncles made regular trips to the old country to visit relatives and returned with plenty of amusing stories to tell.
In time, I made several journeys back to Ireland myself and developed a decided kinship to the land of my forefathers. Like every traveller, I was introduced to the full Irish breakfast accompanied by slices of brown bread slathered in thick slabs of butter.
I aspired to master the art of the Irish loaf, and this year for St. Patrick's day, I'd like to share the results with you!