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.
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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.
This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for an earthy, cheesy side dish or main course.
This traditional Irish bread is characterized by first soaking raisins in tea overnight.
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.
[Photograph: Carrie Vasios] Check out other recipes from our "Simple Supper for St. Patrick's Day" menu »...
[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....
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.
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.
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.
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.
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...
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?
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.
Read more about chocolate stout here....
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.
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.