every year for st.patrick's day, jonathan and i make beer bread and a large pot of steamed cabbage, carrots and onions and watch an irish-inspired movie. this year, we expanded our menu (and our guest list) and hosted a st.patrick's feast - only in order to accomodate everyones schedules, we celebrated yesterday!
steamed cabbage, carrots and onions don't make for the most stunning pictures, but I'll give you some pointers. basically, take a large pot and heat up some stock. i use a little reusable tea bag pouch to season the broth with 5 whole cloves and 10 or so whole pepper corns. prepare whatever vegetables you would like to add:
1/2 to whole cabbage, cut into giant cubes
carrots, halved or quartered depending on length
parsnips, halved or quartered depending on length
1 or 2 onions, cut into eighths
you can also add sausages or veggie sausages.
to assemble, place sausages on the bottom, covered by a layer of carrots/parsnips and onions and topped with all the cubed cabbage. cover with enough stock so that the sausages are submerged (or at least 2 inches) and simmer at a low temp until all vegetables are very for tender. serve with stone ground mustard and salt and pepper. delicious!
beer bread... a family tradition
1 cup whole wheat pastry flour
1 cup white flour (or 2 cups all white)
1/2 cup oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup grated cheese - i like cheddar with my beer bread, but i've tried all sorts including crumbled feta
12 oz beer - preferably amber or dark beer
herbs or roasted garlic cloves to taste!
mix all the dry ingredients together in a large bowl. when you add the beer it will foam! just fold in the beer until incorporated and then add in any cheese or herbs or roasted garlic if you would like. the flour and beer mixture will be quick bread batter consistency.
line a bread pan with parchment paper, or heavily oil it. pour the batter into the pan and bake at 400 degrees until golden brown - about 40 minutes. it's better to over cook this bread a bit than undercook it, so go a little bit longer if you are unsure. let cool. serve with cheddar cheese - or find some fancy beer-aged cheeses or pub cheese with herbs! delicious warm!!
colcannon puffs - traditional irish mashed potatoes with a twist
2 lbs red potatoes, quartered
1 large bunch kale, stems removed
3 tablespoons nutritional yeast
20 roasted garlic cloves
1/2 cup parsley, chopped
1 teaspoon salt
1/8 teaspoon cracked black pepper
boil potatoes until fork tender. remove with slotted spoon into a mixing bowl. keep the water simmering and add your bunch of kale. simmer for 5 minutes and then remove onto a chopping board. finely dice the kale while you mash the potatoes (or use a paddle in an electric mixer). add the chopped kale and remaining ingredients to the mashed potatoes and mix to combine. then form 1-inch balls of the potato mixture and place them onto a lined baking sheet. they can be fairly close together as they will not expand. bake at 425 for 20 minutes, and then carefully flip to bake for 20 more minutes or until both sides are lightly brown! serve warm!
and of course, find some good beers to sample all evening long! happy st.patrick's day!!