Colcannon

(Disclaimer: I haven’t made this yet but someone requested it. Turns out this recipe and the Corned Beef & Cabbage and Irish Soda Bread recipes I use, came from a Sunset Magazine back in 1994.)

The ingredients will be for a party of 12 first, will be in parenthesis following the comma for 25. The original had instructions for 50 but who is really going to serve 50?!  And it looks to me like it’s just double the 25 amounts.

Ingredients:

• Russet Potatoes……4 lb., (8 lb.)
• Cabbage, cut into find shreds…….1 lb, (2 lb.)
• Butter or margarine,…….. 1/2 cup (1/4 lb), (1 c. (1/2 lb))
• Milk…..1 1/4 cup, (2 1/2 c)
• Sliced green onions….1 cup, (2 c.)
• Salt and Pepper

To serve 12, you will need a 5-6 quart pan, for 25, an 8 quart pan. Peel potatoes; rinse. Submerge in water until all are peeled. Drain; cut into 2-inch pieces. Place potatoes in pan; cover with water. Bring to a boil, covered, over high heat (10-40 minutes). Reduce heat; simmer until tender when pierced, about 15 minutes.

If cooking for 25, remove pan from range so you can cook beef; let potatoes stand in water, covered. until near serving time, up to 4 hours. To reheat, return to boil, covered, over high heat (15-20 minutes).

Drain; mash, part at a time, in a heavy-duty mixer or by hand in a large bowl (I would use potato ricer for smaller amounts). As mashed, transfer to a very large bowl; cover.

Place cabbage and butter in pan used for potatoes. Cover; steam cabbage over medium-high heat until well wilted, (8-15 minutes), stirring often. Meanwhile, stir milk and onions often in a 3-4 quart pan over medium heat until simmering, 8-10 minutes. Stir milk mixture into potatoes until smooth; stir in cabbage. Season with salt and pepper.

(My note: I would add salt to the potato water)

St. Patrick’s Day Shortbread

Shortbread

Ingredients for 12

1 cup (1/2 lb) butter, softened

1/2 cup + 1 Tablespoon sugar

1 1/2 cup all-purpose flour

1/2 cup white rice flour (or more all-purpose)

Look for rice flour in health food stores if not available in your grocery store.

In a food processor or large mixing bowl, whirl or beat butter with the larger amount of sugar until smooth. Gradually add all-purpose and rice flour until well combined. Spread in a 9 x 13 inch baking dish.

Bake in a 275 degree oven until pale golden, 55-65 minutes. Place on wire rack and let cool for 10 minutes. Sprinkle lightly with 1 Tablespoon sugar, then cut into 24 bars. Let cool completely. Serve, store in airtight container up to 3 days or freeze.

I no longer remember which magazine I ripped these pages from that include the whole St. Patrick’s Day Dinner but this shortbread was actually called ‘Elaine’s Shortbread’ and the article was written by Elaine Johnson. (I was probably a Sunset Magazine from the 80’s or possibly Glamour)

Black and Tan for St. Patrick’s Day Dinner

I make these Black and Tans every year to go with our St. Patrick’s Day Dinner (even though I have read  http://en.wikipedia.org/wiki/Black_and_tan they may not  be a true Irish thing). Usually it all kind of blends together instead of having distinct layers. But this year they turned out perfectly for some reason.

I started by chilling the glasses in the freezer. I used Stella Artois as the Lager (I learned it’s supposed to be Irish Ale like Bass Pale Ale for true Black and Tan) and poured that into the bottom of the glass. Then I slowly poured the stout (Guinness of course) over the back of a large spoon so that it gently hit the side of the glass before floating on top of the Lager. Beautiful, fun and tasty.

Irish Soda Bread

Irish Soda Bread

(Be sure to double this recipe if you have more than 6 people or plan to have leftovers.)

Ingredients:

• 3 cups All-purpose flour
• 3 Tblsp. Sugar
• 1 tsp. Baking Soda
• 3/4 tsp. Salt
• 9 Tblsp. Butter
• 1/3 cup Dried Currants
• 1 cup Buttermilk (for dough)
• 1 1/2 Tblsp. Buttermilk (for brushing on top)
• (recipe calls for 1/2 cup golden raisins and 1 Tblsp. caraway seeds but I never add them)

Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, soda, and salt. Mix with a wire whisk. Cut in butter with a pastry blender or rub with fingers until fine crumbs form. Mix in currants (and raisins and caraway seeds if you like them). Add the buttermilk all at once and stir just until combined.

Pour out onto floured surface and gently knead until it is smooth (about 10-15 turns). Divide in half and form two rounds pat or roll into a flat round (about 2 inches thick). Place on a 12×15  in baking sheet lined with parchment paper (or greased). Use a sharp knife to cut a cross about 1/4 inch deep across the top. Brush with remaining buttermilk. Bake in a 375 degree oven until deep golden, 30-35 minutes. Serve warm with butter. Cut into wedges. Use in a day or two or freezer.

 

Corned Beef in Crock Pot

Corned Beef (beginning of cooking time in Crock Pot)

 

 

 

 

 

This is a pared down version of my St. Patrick’s Day Dinner   https://tjtalks.wordpress.com/2010/03/21/st-patricks-day-dinner-corned-beef-cabbage-and-irish-soda-bread/, using the Crock Pot (Slow Cooker).

1 cup coarsely chopped onions (plus additional onions cut in wedges with stem intact so that they hold together, to eat with meal, up to 1/2 lb, optional)

1 cup coarsely chopped carrots (or washed and peeled baby carrots), (plus additional, up to 1/2 lb cut in larger pieces to be cooked at the end and served as vegetable, optional)

3-4 lbs Corned Beef Brisket (flat cut) with seasoning packet

1/2 cup Malt Vinegar

4 oz Irish Stout

1/2 Tablespoon whole Mustard Seeds

1/2 Tablespoon whole Coriander Seeds

1 teaspoon whole Black Peppercorns

1 teaspoon whole Dill Seed

1 teaspoon whole Allspice

1 large or 2 small whole dry Bay Leaves

1 1/2 lbs whole cabbage, cut at the last minute into serving size wedges, with the stem intact so that they hold together after cooking)

1 1/2 lbs small red potatoes, scrubbed, cut larger ones in half so that they are fairly uniform in size

Place chopped onions and chopped carrots in the bottom of the crock pot. Add brisket with all it’s liquid and seasoning packet. Add the vinegar, stout and spices with enough water to almost cover the meat (follow your crock pot instructions, do  not fill more than 3/4 full). Cover and set timer for 8-10 hours on low or 3-4 hours on high.

I don’t have room in my crock pot to add the additional vegetables so I’m going to cook them in a large sauce pan (covered with lid) with some of the juice from the crock pot and additional water, vinegar and stout the last hour of cooking time, adding the cabbage the last 20 min. or so.

With a slotted spoon scoop out vegetables onto warm serving dishes, cover with foil and place in warm oven. Using tongs and a slotted spoon, remove beef to cutting board. Cut off and discard fat. Slice meat across the grain (thinner if you plan to use in sandwiches later). Place on a serving tray deep enough to handle some of the liquid to keep it moist, wrap with foil and place in oven with veggies while the last minutes preparations are made. Serve with mustards and black and tans (stout and lager layered in a glass) or your favorite beer (we like Newcastle even if it is English instead of Irish:)

Best with Irish Soda Bread, see recipe here: https://tjtalks.wordpress.com/2011/03/10/irish-soda-bread/

St. Patrick’s Day Dinner (Corned Beef & Cabbage and Irish Soda Bread)

I don’t remember where I found these recipes. I cut them from a magazine years ago and unfortunately I trimmed all evidence of which magazine it was from. The article was about a man named Patrick who hosted a large party every St. Patrick’s Day and prepared this meal. I think it might have been Sunset Magazine but I’m not sure, just let it be known I tried to give credit to whoever deserves it. I did not make up these recipes, that’s the point.

For our family of 4 (with an occasional guest or two) I make the amount for 12 people because we love the leftovers, including Grilled Reubens. If we have an actual dinner party (up to 12 people usually) I make the amount for 25. I’ve never tried to cook for 50 people, that’s just crazy!  So I will not include the directions for that amount.

Patrick’s Corned Beef & Cabbage

Ingredients

For 12; For 25

• 1 3/4 lb.; 3 1/2 lb.  Onions
• 2 1/2 lb.; 5 lb.  Carrots
• 6 lb.; 12 lb.  Corned Beef*
• 1 c.; 2 c.  Malt Vinegar
• 6 oz.; 12 oz.  Irish Stout
• 1 Tbsp.; 2 Tbsp.  Mustard Seed
• 1 Tbsp.; 2 Tbsp.  Coriander Seed
• 1/2 Tbsp.; 1 Tbsp.  Black Peppercorns
• 1/2 Tbsp.; 1 Tbsp.  Dill Seed
• 1/2 Tbsp.; 1 Tbsp.  Whole Allspice
• 2; 4  Dried Bay Leaves
• 3 lb.; 6 lb.  Cabbage, rinsed
• 2 1/2 lb.; 5 lb.  Small (2 in.) thin-skinned potatoes
• 1/3 cup; 2/3 cup  Coarse-grain mustard
• 1/3 cup; 2/3 cup  Dijon mustard

*Brisket, which is fattier and more succulent and flavorful – what we prefer – or round, which is leaner but can be dry, spiced or unspiced.

To serve 12, use a 14-20 quart pan, for 25 use 2 pans (14-20 quart each).

Coarsely chop enough onions and carrots to make 1 cup each (1 cup each for 12, 2 cups each for 25) and place in the bottom of each pan. Place corned beef with liquids and seasoning packets in appropriate pans, cutting to fit in one layer. Add vinegar, stout, spices, and bay leaves. Add enough water to just cover beef. Cover and bring to a boil over high heat (20-30 minutes). Simmer until meat is tender when pierced, 2 1/2 – 3 hours.

Meanwhile, cut remaining onions into wedges (leave part of stem intact so the wedges hold together after cooking). Cut remaining carrots into 2-inch lengths, half lengthwise if they are large. Cut cabbages into wedges (serving size) leaving core intact so they hold together after cooking. Scrub potatoes.

Add onions, carrots and potatoes to tender beef, place cabbage on top. Cover and return to simmer until cabbage is tender when pierced, 15-20 minutes.

With a slotted spoon scoop out vegetables onto warm serving dishes, cover with foil and place in warm oven. Using tongs and a slotted spoon, remove beef to cutting board. Cut off and discard fat. Slice meat across the grain (thinner if you plan to use in sandwiches later). Wrap with foil and place in oven with veggies while the last minutes preparations are made. Serve with mustards and black and tans (stout and lager layered in a glass) or your favorite beer (we like Newcastle even if it is English instead of Irish:)

Click ‘more’ to get the Irish Soda Bread recipe.