Thursday, March 17, 2011


Top o' tha mornin to ya laddies and lasses and Happy St. Paddy's Day to all. Many a fine foodie tradition has been practiced for centuries upon this day for drinkin' and indulgin' in some of Ireland finest brews, beefs and barmback. Below are a few recipes our Yumologists plan on testing today honoring the patron saint of Ireland himself.


Image courtesy of www.parade.com

Colcannon
Colcannon is a dish with a hearty bite and a rich history. Legend has it that the lass who finds the ring inside her colcannon will marry and live happily ever after, on the other hand, the lass who finds a thimble is doomed to a life of spinsterhood. What will your colcannon fate be?

10 skinned red potatoes
1 head of shreded cabbage
1 stick of butter
1 cup of heavy cream
1 bunch of scallions
  • Boil the potatoes and the cabbage until the are soft enough to be mashed together
  • In a large pan melt the butter and add the heavy cream, stir until warm, but do not boil
  • Add the scallions and let soften in the cream
  • Add the potatoes and cabbage and stir together
  • Add the ring and thimble once colcannon has been removed from the stove and cooled somewhat.
  • Save some scallion slices for topping

Picture of Slow-Cooker Corned Beef and Cabbage Recipe 
Image courtesy of www.foodnetwork.com

Corned Beef & Cabbage
Our friendly Yumologists in the Food Network Kitchens are recommending this simple yet satisfying Corned Beef and Cabbage recipe for your family feast tonight:

4 pounds lean raw corned beef brisket
3 tablespoons pickling spice (often included with brisket)
1 medium rutabaga, halved and cut into wedges
1 pound large carrots, cut into 4-inch pieces
1 1/4 pounds large fingerling potatoes
1 leek, white and light-green parts only, cut into 3-inch pieces
1/2 head Savoy cabbage, cut into wedges
1/3 cup horseradish, drained
1/3 cup creme fraeche or sour cream
  • Place the corned beef in a large slow cooker and scatter the pickling spices on top.
  • Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking).
  • Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.
  • Remove the meat and vegetables from the slow cooker and keep warm.
  • Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes.
  • Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes.
  • Mix with the horseradish and creme fraeche in a small bowl.
  • Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.



Irish Coffee
Just like ma' used to make. Warm, smooth and a kick to boot - this drink doubles your pleasure as dessert when made in the good ol' fashioned way.

1 cup of strong unflavored coffee
1/4 cup of Bailey's Irish cream whisky
1 small scoop of vanilla ice cream

  • Brew coffee in pot as usual
  • Add Bailey's to hot coffee
  • Slowly drop in the vanilla ice cream.
  • You can vary ice cream flavors, toppings and quanitites based on whether or not you'll serve this as a drink or as a dessert.
So grab your best mate, kiss your bonnie lass, put on your jig shoes, knock back a green Guiness or two and make St. Paddy proud!

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