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Boiling Bacon with Parsley Sauce From 'My Irish Table'

Serious Eats Kate Williams Post a comment

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Cashel Blue and Toasted Pecan Terrine with Frisée and Apple Jam From 'My Irish Table'

Serious Eats Kate Williams Post a comment

At Cathal Armstrong's flagship Restaurant Eve, they always serve a composed platter of Irish cheeses. One of Armstrong's favorites is Cashel Blue, a creamy and salty sheep's milk blue. More

Piccalilli From 'My Irish Table'

Serious Eats Kate Williams 2 comments

Piccalilli is a heavily spiced Irish relish derived from Indian pickles. Cathal Armstrong's recipe in his new cookbook, My Irish Table, blends golden beets, cipollini onions, cauliflower, and radishes with a vinegary paste made with turmeric, mustard, and sugar. More

Shepherd's Pie From 'My Irish Table'

Serious Eats Kate Williams 1 comment

Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes. More

Irish Cheddar and Vegetable Bread Pudding

Serious Eats Carrie Vasios Mullins 7 comments

This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for an earthy, cheesy side dish or main course. More

Irish Tea Brack (Tea-Soaked Raisin Bread)

Serious Eats Carrie Vasios Mullins 2 comments

This traditional Irish bread is characterized by first soaking raisins in tea overnight. More

Irish Soda Bread with Raisins and Caraway

Serious Eats Emma Kobolakis 6 comments

It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights. More

Champ with Sausages

Serious Eats Carrie Vasios Mullins Post a comment

[Photograph: Carrie Vasios] Check out other recipes from our "Simple Supper for St. Patrick's Day" menu »... More

Irish Brown Bread

Serious Eats Carrie Vasios Mullins 8 comments

[Photograph: Carrie Vasios] Check out other recipes from our "Simple Supper for St. Patrick's Day" menu » Adapted from The King Arthur Flour Baker's Companion.... More

Bread Baking: Soda Bread with Dried Cranberries

Serious Eats dbcurrie 10 comments

This is an American-style soda bread. The original Irish soda bread didn't have raisins. Or cranberries. Some American-style Irish soda bread also includes caraway. This one doesn't, but if you like it, feel free to add two to four tablespoons of caraway along with the dry ingredients. More

Gluten-Free Tuesday: Soda Bread

Serious Eats Elizabeth Barbone 1 comment

Before we talk about what this recipe is, let's talk about what it's not. It's not a traditional Irish soda bread. Traditional Irish soda bread would be made from flour, baking soda, buttermilk, and salt. That's it. The recipe I'm sharing today is an Americanized version of Irish soda bead: it contains sugar, eggs, caraway seeds, and raisins. More

Cook the Book: Spotted Dog

Serious Eats Caroline Russock 9 comments

For our final recipe from Forgotten Skills of Cooking by Darina Allen I couldn't resist sharing this riff on an Irish Soda bread known as Spotted Dog. As far as I can tell, the whimsical name either refers to the spotting of raisins on the bread's surface, or it's a derivative of spotted dick, a steamed pudding dotted with currants. More

Cook the Book: Irish Apple Cake

Serious Eats Caroline Russock 4 comments

This Irish Apple Cake from Forgotten Skills of Cooking by Darina Allen, is like a giant scone with a clove-scented apple filling. More

Dinner Tonight: Bangers and Mash with Onion Gravy

Serious Eats Nick Kindelsperger 9 comments

Bangers and mash sounds like a relatively simple, two-ingredient dish, but there's actually a third, equally important component that doesn't get main billing: onion gravy, the glue that holds this meal together. More

Colcannon

Serious Eats Caroline Russock 1 comment

The following recipe is from the March 17 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I must have made Colcannon at least twenty times before I realized that it was a... More

Irish Soda Bread with Nuts: Is That Allowed?

Serious Eats Lee Zalben 9 comments

Over the years I've come across nuts in many baked goods. Almond-studded croissants, pistachio-covered brioche, banana bread with pecans—so why not Irish soda bread? More

Cook the Book: Traditional Irish Bacon, Cabbage, and Parsley Sauce

Serious Eats Caroline Russock 4 comments

On this side of the Atlantic, corned beef and cabbage may be about as Irish as a dish gets, but according to Darina Allen author of Forgotten Skills of Cooking bacon and cabbage is Ireland's national dish. It calls for whole loin bacon, a British Isles export, which is cooked along with the cabbage, sliced before serving, and paired with a creamy parsley sauce. More

Chocolate Stout Irish Stew

Serious Eats Liz Gutman 1 comment

Read more about chocolate stout here.... More

Cook the Book: Irish Porter Cake

Serious Eats Caroline Russock 10 comments

This Irish Porter Cake from Forgotten Skills of Cooking by Darina Allen is the St. Patrick's Day version of of a Christmas fruit cake—except you actually want to eat this one since it's doused in Guinness and ridiculously delicious. More

Cakespy: Chocolate Stout Cupcakes with Irish Whiskey Filling

Serious Eats cakespy 40 comments

One of the great things about mid-March: you are encouraged to make Chocolate Stout Cupcakes with Irish Whiskey Filling, a festive treat for this St. Paddy's week. More

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