Julia Child's Irish Soda Bread
- 4 c. Flour
- 1 1/2 tsp Salt
- 1 tsp Soda
- 2 c. Buttermilk
- Mix all with hands (or a spoon), then knead into a ball till it stays together.
- Pat into a greased 9" pie plate, cut a cross into the top.
- Bake 350 degrees for 50-60 min, till it tests done with a toothpick
Shamrock Shake Clone
The Shamrock Shake has been offered by McDonald’s restaurants since 1970 (it even used to have its own mascot — Uncle O’Grimacey!). Every year since then, around St. Patrick’s Day, the shake joins the menu for a limited time. Like leprechauns, however, this frothy drink has developed somewhat of an elusive reputation, as it only pops up in select McDonald’s venues throughout the country. Because of this, it has quite the cult following: the site ShamrockShake.com allows shake fans to record the locations where the drink has been spotted, as well as the date. And viewers can even search by state in the hopes of finding the McDonald’s that carries it. Then there’s also the general fascination with the drink’s “exotic” green color (which, by the way, comes from the syrup used to make it).
- 3 cups good quality vanilla ice cream
- 1 3/4 cups 1% milk
- 1/2 teaspoon peppermint extract
- Green food coloring, if desired
- Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!
Serves: Makes 1 giant shake, or 2 generously sized shakes
Alton Brown's Shepherd's Pie
- For the potatoes:
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt '
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 tsp freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
- For the meat filling:
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
- Serves 8
Jamie Oliver's Irish Champ
Jamie Oliver makes the perfect accompaniment to his pork chops with sage, honey and apricots, or try with chicken, beef or fish.
- 500 g Maris Piper potatoes, peeled
- 150 ml full-fat milk 1 bunch spring onion, trimmed and roughly chopped
- large knob of butter
- sea salt
- large handful watercress, roughly chopped
- 1/2 heart celery, roughly chopped
- Place a large pan of salted water on to boil. Cut the potatoes into medium-sized chunks and cook for about 10 minutes or until soft. About 5 minutes before your potatoes are done, pour your milk into a small pan and simmer gently over a low heat.
- Drain the potatoes then put back into the pan and mash well.
- Add the spring onions to the milk and stir around for a minute so that they soften, then pour the milk onto the potatoes. Add the butter and a good pinch of salt and mash in.
- Add the chopped watercress and celery and stir well.
Dean McDermott's Tipsy Irish Stew
- 2 lbs beef cubed
- 3 Tbls olive oil
- 4 bay leaves
- 1 1/2 Tbls dried Thyme
- 2 1/2 Tbls Worcestershire sauce
- 2 Tbls Tomato paste
- 5 cups beef stock
- 2 cups of Guinness or dark beer of choice
- Two 2-ounce shots of Irish whiskey, 1 for the cook, 1 for the pot
- 1 1/2 cups red wine
- 8 cloves of garlic
- 3 Tbls butter
- 1 lb of purple, red and white fingerling potatoes
- 1 lb of russet potatoes, cut into 1/2 inch pieces
- 3 cups carrots, cut into 1/2 pieces
- 5 celery stalks, chopped
- 1 half large yellow onion, chopped
- 2 Tbls butter and 2 Tbls flour mixed together
- In a large pot heat 2 Tbls of olive oil over medium high heat, add cubed beef and brown on all sides. Add chopped garlic and cook for 3 to 4 minutes.
- Turn oven to 400F.
- Deglaze the pot with the Irish whiskey. Be careful as this may flame up. It's ok if it does, it's just the alcohol burning off, which is what we want. Don't worry if it doesn't flame up because the alcohol will get cooked out as the stew simmers. I have to admit though, flaming a pot or pan makes me feel like a super chef.
- Add the beef stock, beer, wine, tomato paste, thyme, bay leaves, Worcestershire sauce and sugar to the pot. Bring to a boil for 5 minutes, then reduce to a simmer for about an hour with the lid on. Stir occasionally.
- In a large bowl, toss the cut potatoes and vegetables in olive oil, salt and pepper. Make sure each piece is well coated. Place on a large baking tray, and roast in the oven for 40 minutes.
- While your broth is simmering and your vegetables are roasting, enjoy a Guinness and a shot of Irish whiskey, or a Baileys, whichever you choose. Dance an Irish jig if you want, just check in and see if your having fun, cuz you should be.
- When broth and vegetables are ready, remove the bay leaves, add the vegetables to the broth, stir well, taste and adjust the seasoning. Let simmer for 30 to 40 minutes uncovered.
- Now with your butter and flour mixture, break off little pieces and add them to the stew. This will help thicken it. Keep adding butter and flour mixture until you get the desired consistency.
- Serve in large bowls with fresh soda bread, and enjoy.
I like to make my Tipsy Irish Stew a day or two in advance. The taste gets better and better with each day. Happy St. Patty's Day. "May you be in heaven an hour before the Devil knows you've passed."
Bobby Flay's CBS Early Show Corned Beef & Cabbage
- Corned Beef & Cabbage
- 1 3lb prepared corned beef
- 1 large head cabbage, core removed and quartered
- Put the corned beef in a large pot and cover by 2-inches with cold water. Bring to a boil over high heat, cover, reduce heat to medium-low and simmer until tender, about 2 ½ to 3 hours, adding more water if needed (the beef should always be covered with water)
- During the last 30 minutes of cooking, add the cabbage and cook until tender. Remove the beef to a cutting board and let cool. Once the beef is slightly cooled, slice crosswise into ½-inch thick slices.
- Remove the cabbage and coarsely chop, set aside. Sautéed Boiled Cabbage with Bacon and Caramelized Shallots
Serves 4 to 8