St.Patrick's Day Tastes: Irish flavors.
As the saying goes: “On St. Patrick’s day, everybody is Irish”. We get caught up in the exuberance, the music and the joyous gift of blarney. Some of the notable excesses for the day even on this side of “the pond” include green beer and in some years past, Chicago has made its river run green for the occasion. We love the thought of people so passionate that they are willing to kiss a stone for the source of eloquence in County Cork.
In contrast, less well known is Irish food. Except for noting the ubiquitous ads for corn beef and cabbage in early in March, most of us would be hard pressed to come up with a list of Irish specialties. My husband, of Irish descent, could only come up with oatmeal. We both like Irish oatmeal for breakfast and find that ¾ cups of Maine steel cut oats cooked with 2 ½ cups water and salt for 30 minutes makes a satisfying breakfast for two, that is nearly as flavorful as the Irish variety of oats. A bit of research uncovered such colorfully named dishes as:” Skirlie, Soda or Potato Farls, Crubeens, Clapshot, Boxty and Dublin coddle. However more approachable are: stews and savory pies.
The traditional dishes focus on local food for survival and include: potatoes, cabbage, oatmeal and meat in the form of bacon, sausage and lamb or mutton, often in thrifty and tasty preparations that are even timely today. More modern emphasis on local food features lamb and the bountiful seafood harvest from local waters, which include mussels, salmon and oysters. Guinness stout of course has a featured role not only on St. Paddy’s Day and in the pub, but also in dishes as diverse as lamb shanks with Guinness and Irish rarebit.
The traditional corn beef is actually quite easy to prepare. Place a rinsed 3 lb. piece of corn beef in a Dutch oven with a tight fitting lid, cover barely with water and add the spice packet that usually comes with it. In absence of a spice packet add 2 bay leaves, 4 allspice berries, 2 tsp. black peppercorns, 2 cloves and salt. Bring to boil, cover tightly with a lid and braise in a 300 degree oven for 3 ½ hours. Remove meat from the liquid and cover to keep warm. On top of the stove, add 8 small red potatoes cut in half and 4 cleaned carrots sliced in 2 ½ inch pieces to the braising liquid and boil until vegetable are soft for about 20 minutes. As for the cabbage, I prefer to stir fry cabbage strips about ½ inch wide in 1 Tblsp. each of olive and sesame oils, sprinkle with salt and 1 tsp. caraway seed and ¼ cup beef broth. Cover and simmer for 5 minutes and serve with the sliced corned beef and vegetables.
Another popular dish is Shepherd’s pie, which is an easy one dish meal and a good way to use up any leftover mashed potatoes. Brown 1 lb lean ground beef in a heavy pan and set aside. In the same pan sauté 1 large chopped onion until softened (about 5 minutes), stir in 2 chopped garlic cloves and 1 tsp. dried thyme for an additional minute. Stir in the contents of a 14 oz can of chopped tomatoes, a package of frozen peas and carrots, ½ package of Au jus mix and 1 cup of water. Bring to a boil and cook for 5 minutes. Return the meat to the pan, mix thoroughly and transfer to a two-quart baking dish. If you have 1-2 cups of leftover mashed potatoes, heat them in a microwave and beat in some hot milk with an electric mixer. Spread over the meat and vegetable mixture and brush with melted butter. Place in a 425o oven for 15 to 20 minutes until thoroughly heated through and the potatoes are slightly browned. If you do not have leftover mashed potatoes: peel, quarter and boil 5-6 medium potatoes with salt. Drain when quite soft, mash and whip with an electric mixer and about 1/3 cup hot milk to make fresh mashed potatoes.
This satisfying meal could be partnered with some stout in honor of the day, or followed by a cup of steaming Irish coffee for desert. The leprechauns will certainly whisk away any dreaded calories.
(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan. ”; website: www.winicov-harrington.com)
