Irish Soda Bread by Victoria Blashford-Snell and Brigitte Hafner
An Aussie and a Brit unite to offer this easy and authentic Irish recipe.
According to the Society for the Preservation of Irish Soda Bread (yes, really), the first written recipe for Irish soda bread appeared in 1837 and credited it with “invigorating the body, promoting digestion, strengthening the stomach, and improving the state of the bowels.” All gastrointestinal side effects aside, soda bread is also the truest quickbread, relying not on yeast but on the interaction between baking soda and enzyme-rich buttermilk for its leavening. Made with a handful of straightforward ingredients, it’s no wonder that this simple, easy-to-make bread became a national staple.
Click here for the recipe.
Leek and Potato Soup by Jamie Oliver
The Naked Chef shares a dish that honors Ireland’s most illustrious vegetable.
It’s not news that the potato has been a staple in Irish cuisine for hundreds of years. Perennial and self-fertilizing, potatoes can grow abundantly with little effort—which is part of the reason that the tuber became so prominent in the Irish diet. But European potatoes, unlike their South American cousins, suffered from a lack of genetic diversity, which made them susceptible to potato blight and ultimately caused the Great Potato Famine. This delicate soup celebrates Ireland’s most famous vegetable and offers a bit of good-luck green in the form of leeks.
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Corned Beef and Cabbage by Sheila Lukins and Julee Rosso
The Silver Palate founders keep it simple and delicious with this hearty stew.
Everyone associates corned beef and cabbage with Ireland and St. Patrick’s Day. The truth, though, is that corned beef and cabbage is an entirely American meal—Irish-American, yes, but American nonetheless. The traditional Irish dish on which corned beef and cabbage is based is a sauté of bacon and cabbage, and the bacon was replaced with corned beef by Irish immigrants to America. And while we at Cookstr obviously value authenticity, and (like all meat-eating Americans) have trouble ignoring the siren call of bacon, we cannot deny the appeal of this rich stew.
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Chocolate Guinness Cake by Tish Boyle
The dessert professional adds a little extra Irish love to St. Patty’s Day.
For better or for worse, the mascot of St. Patrick’s Day is a Guinness. Rich and smooth with a subtly bitter flavor, Guinness is a perfect drinking beer—and baking beer. That’s right: Now beer can be enjoyed in baked goods. Combined with rich dark chocolate, the flavor of stout shines, and this decadent cake takes on a fabulous flavor.
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Irish Coffee by Christopher Idone
The king of catering will help finish this holiday’s dinner party with style—and booze.
Is Irish coffee really from Ireland? No. Does anybody really care? No. Because what’s better than a strong cup of coffee with a strong shot of whiskey and a richly foamy topping of whipped cream? Not much.
Click here for the recipe.
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