St. Patrick's Day Recipes

Top of the Morning To Ya'

Last night mom set up the slow cooker to make us canine friendly Irish Style Stew

Irish Stew For Dogs

 3 lbs stew meat (beef or lamb, I used antiobiotic free lamb)

4 organic sweet potatoes, no need to peel them but cut the into large chunks

2 turnips, unpeeled and cut into chunks

1/2 organic green cabbage. chopped

1 head kale chopped

1 bag organic baby carrots

2 sprigs of rosemary

water

Put the potatoes, meat, turnips, and carrots in the slow cooker insert and mix up.

Top with the cabbage and kale and 2 sprigs of rosemary.   Add a bit of water, you don't need a lot.  The slow cooker will be very full at this point so be careful.  Place on low and cook over night.  Irish stew for breakfast!

Note: This makes an Irish Wolf Hound sized batch

 so if you don't have a house full of hungry hounds  you may want to half it.

It was delish

"More Please!"

If only we had a little Irish Cottage like this





to eat it in.




Mom thought she should make something special for herself and dad as well so she made Irish Soda Bread.  This recipe is from Bon Appetit and it is supposed to have been the favorite of a man killed during the September 11 terrorist attacks.   Its a nice memorial to young man gone too soon.


Irish Soda Bread

5 cups all purpose flour

1 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature

2 1/2 cups raisins

3 tablespoons caraway seeds

2 1/2 cups buttermilk

1 large egg

Preheat oven to 350°F. Generously butter10- to 12-inch-diameter cast iron skillet. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. 

Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky). 

Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.

Mom highly recommends eating this with Irish Style Kerry Gold butter.