Even though today is the first day of spring, it’s snowing. Again. We can’t fight the weather, so why not surrender and make a hearty beef stew for dinner tonight?
Here’s a classic Irish dish that’s been around for hundreds of years. It’s a one pot dinner of simple, satisfying components that meld beautifully over several hours of simmering. Sausage, potato, onion and bacon are the key ingredients here. A little stock to keep them bubbling happily brings the dish together. Cooking in our trusty cast iron pot resulted in bonus crispiness around the edges.
Dark, rich, bitter Guinness poured over sweet vanilla ice cream, melting into the beer and bubbling into a beautiful foam.
Starting the day off right with a drinks post! I needed some Irish cream for a recipe I was planning on making, but didn’t have any on hand, and didn’t feel like heading to the liquor store. A quick search, and it turned out that I had all of the ingredients on hand to make my own!
Breakfast is big at Food Explorer, and we’ve been fans of eggs & soldiers for quite some time now. Buttered toast sliced into thin sticks (the soldiers) are fun to dip into the top of a soft boiled egg. We even have a special egg guillotine that makes it easy to perfectly crack open an egg. But we never knew there was a bread specifically made to be cut into soldiers. Enter Potato Farl, a dense, thin potato bread that comes in packets of 4 at the Irish grocery store, Butcher Block, in Queens. The directions are to toast and slather with butter, then slice into soldiers. So that’s what we did.
Cabbage and Bacon, the true Irish version of the dish we Americans know as Corned Beef and Cabbage, is one of those bare-bones peasant recipes that sounds boring but is anything but. Potatoes, cabbage, and carrots, cooked until just tender, are enlivened with the flavor 0f smokey boiled bacon. Paired with sharp parsley or mustard sauce, this straightforward meal is one for the ages.
Happy St. Patrick’s Day! None of us at Food Explorer are Irish in any way, but we love when St. Patrick’s Day comes around. We couldn’t let the day pass without making that classic Irish-American dish of corned beef and cabbage.
Mashed potatoes, beautiful, bright green kale throughout, with a melting pool of butter in the middle – the traditional side dish colcannon is one of my very favorite Irish dishes.
Welcome to Irish Week! First things first, a delicious quick brown bread. We don’t always have time for a yeast rise, but this dense brown bread can be on the table in under an hour!