Irish Recipes That I'd Actually Make

It's St. Patrick's Day, which means - since I live near Boston - that I'm supposed to be making corned beef and cabbage and Irish soda bread for supper. But here's my problem: I can't stand corned beef OR cabbage OR Irish soda bread. So what Irish foods can I make that I and my family (which includes two relatively picky children) will actually enjoy? Here's a list of some recipes that are delicious Irish alternatives to traditional St. Patty's Day fare.

Beef Stew with Guinness
I'm not fond of beer, but beer-infused Irish stew takes on the malty richness of the beer without the bitterness that I find so unpleasant. I first had beef stew made with beer in an authentic Irish pub, and I've been a big fan ever since.

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced (or 3 tsps minced garlic)
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds beef stew meat, cubed
3 cups stout beer (such as Guinness)
2 potatoes, peeled and sliced

Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt, and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes, and quartered potatoes. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beef is tender, about 2 hours. Season to taste with salt and pepper before serving.

Shepherd's Pie
The dish I usually make by the name of shepherd's pie is really cottage pie, as it uses ground beef rather than lamb, and corn instead of peas and carrots. But this traditional recipe, flavored with onions, rosemary, and a pinch of cayenne, is a completely different - and even more delicious - creation. 

1 tablespoon olive oil
2s tablespoon butter, divided
1 onion, diced
2 pounds lean ground lamb
1/3 cup flour
salt and pepper to taste
2-1/2 cups water, as needed
1 (12 oz.) package frozen peas and carrots, thawed
2-1/2 pounds Yukon gold potatoes, peeled and halved
1 pinch cayenne pepper
1/4 cup cream cheese
1/4 pound Irish cheese (such as Dubliner), shredded
1 egg yolk
2 tablespoons milk

Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes. Remove lamb mixture from heat and stir in peas and carrots until combined. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.

Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.

Bake at 375 degrees until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Bangers and Mash
I always assumed that "bangers and mash" was simply sausages served with a side of mashed potatoes. Not so! Irish "bangers and mash" have a wonderful rich wine and vinegar onion gravy that is served over both the meat and the potatoes. 

2 pounds pork sausage
1 tablespoon vegetable oil
2 lbs. Yukon gold potatoes, peeled and cut into large chunks
salt and pepper to taste
1/3 cup milk
4 tablespoons butter
1 tablespoon olive oil
2 red onions, sliced thinly
1-1/2 teaspoons flour
1 teaspoon red wine vinegar
1 cup full-bodied red wine (Shiraz or Malbec works well)
1 cup beef stock

1. Place sausages in a roasting pan, drizzle with vegetable oil and toss to coat. Spread in single layer and bake at 400 for 30 minutes, turning halfway through cooking.
2. While sausages are cooking, place potatoes in a saucepan, cover with water, add about 1/2 teaspoon salt, and bring to boil. Simmer about 15 minutes, until potatoes are tender. Drain, cover with a kitchen towel and let stand until dry, about 5 minutes.
3. In same pan over medium-high heat, combine milk and butter and bring to a boil. Remove from heat and set aside.
4. Place potatoes in a bowl and mash. Add hot milk mixture and beat until smooth. Season with salt and pepper to taste.
5. To make gravy, in a wide shallow saucepan over medium-low heat, melt the butter with the olive oil. Add onions and cook, stirring frequently, until soft, about 20 minutes. Stir in flour and cook until lightly colored, 2-3 minutes. Stir in vinegar and cook until evaporated. Stir in red wine and stock, increase heat to medium-high and bring mixture to a boil. Reduce heat to low and simmer until a rich sauce forms, about 10 minutes. Season with salt and pepper to taste.
6. Divide sausages and mash among individual plates. Spoon gravy on top and serve immediately with extra gravy on the side. 

Boxty

This Irish version of potato pancakes gets its name from the Gaelic words "bac", which means "hob" (a metal shelf in a fireplace used for cooking), and "stai", which refers to an open fire, which is where this dish would have originally been cooked. 

1 lb. potatoes, peeled

1 large onion, finely chopped

2 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons flour

2-4 tablespoons butter

1. Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel. Using the large holes of a box grater, grate the potatoes into the bowl. Squeeze the cloth to extract as much of the liquid as possible. Discard the liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg. Add the flour and mix well.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Drop the potato mixture into the skillet by tablespoons, leaving space between cakes. Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, until lightly browned and crisp. Add more butter to pan if necessary for subsequent batches. 
3. Keep the cakes warm in a low oven until ready to serve. 

Steak Pasties

Pasties (pronounced "pah-steez", not "pay-steez" - that's a different word entirely) are a delicious use for leftover cooked beef, whether it's Sunday's roast beef or Saturday's filet mignon. If you don't have any leftover beef, throw a roast in the crockpot with some onion soup mix and water until it falls apart, then make these. You can also use beef gravy from a jar or a mix instead of making your own.

1 lb. roast beef, cooked and cubed (or shredded)

3-4 potatoes, cooked and cubed (you can also use frozen cubed hash browns; no need to thaw)

salt and pepper to taste
2 prepared pie crusts (buy pre-made refrigerated or make your own dough)
roast beef drippings (if you have them)
1-2 cups water
2 teaspoons beef bouillon
2 tablespoons cornstarch dissolved in 1/4 cup water

Mix the beef, potatoes, salt and pepper in a large bowl. Unroll the pie crusts and cut in half. Put a good amount of filling in each crust, fold over, and seal. Place each pasty on a greased cookie sheet. Make a couple of small slits in the top of each crust. Bake for 15 to 20 minutes or until crust is golden brown. 

While pasties are baking, prepare gravy by whisking together remaining ingredients in a small saucepan. Bring to a boil and simmer for a minute or two until slightly thickened. 

When the pasties come out of the oven, brush them with melted butter and serve with the gravy. 

Irish Whiskey Cake
No food blog of mine is complete without dessert, so here's an NC-21 recipe to bring out after the kiddies are tucked into bed with visions of shamrocks dancing in their heads. Don't forget to save a drop or two of whiskey for the hard-working chef!

For the cake:
1 (18 oz) box yellow cake mix
1 (3-1/2 oz) box instant vanilla pudding mix
4 eggs
1/2 cup oil
1 cup milk
1-1/2 oz whiskey
1 cup pecans or walnuts, chopped

For the icing:
1/2 cup butter, melted
1 cup sugar
1/2 cup whiskey

1. Combine all cake ingredients and mix by hand for 3 minutes. Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees, until toothpick comes out clean. Do not remove from pan!
2. Combine all icing ingredients in a saucepan over medium heat. Cook, stirring, until sugar dissolves completely and mixture begins to brown. Remove from heat. 
3. While cake is in pan, poke holes into cake with a toothpick and pour 3/4 of the icing onto cake. Let set 15 minutes. Invert cake onto serving plate. Brush remaining icing onto top and sides of cake.

"About That Much": Easy, No-Measure Recipes

There are times when I thoroughly enjoy cooking dinner from an involved, complicated, picky recipe. But much more often, I just want to dump a few things together and be done. Fortunately, over time I've developed an arsenal of recipes that don't require careful measuring or exact amounts. So here are a few of my favorite recipes. I've included measurements with each, in case you need more specifics for the first time you make these dishes, but chances are you'll be just fine winging it even the very first time. Happy cooking!!


APPETIZERS AND SIDES

Balsamic Bruschetta

The short version: Toss together some diced tomatoes, shredded basil leaves, grated Parmesan, minced garlic, a generous splash of balsamic vinegar and a splash of olive oil. Season to taste with salt and pepper. Slice up some French bread and toast in the oven at 425 degrees for 3-4 minutes and top with tomato mixture.

The "real" recipe amounts: 8 Roma tomatoes, 1/3 cup basil, 1/4 cup Parmesan, 2 cloves (or 2 teaspoons) garlic, 1 tablespoon vinegar, 1 teaspoon olive oil, 1 loaf French bread.

Triple Treat Salad

The short version: Cut up a bunch of broccoli (florets only) and toss with a package of pre-cooked bacon, crisped and crumbled, and a bag of shredded cheddar. Whisk together a few spoonfuls of mayonnaise and equal amounts of red wine vinegar and sugar (adjust amounts to taste) and pour over the salad, mixing well. Let marinade in the fridge for a few hours to overnight for best flavor.

The "real" recipe amounts: two medium-sized heads of broccoli, 10 slices of bacon, 2 cups of cheese, 1/2 cup mayo, 4 tablespoons each red wine vinegar and sugar.

Roasted Rosemary Sweet Potatoes

The short version: Mix together equal parts melted butter and olive oil and add some dried rosemary. Splash a little in the bottom of a baking dish. Slice a few sweet potatoes very thinly and arrange vertically in the baking dish. Pour the remaining oil over. Season generously with salt and pepper. Cover with foil and roast at 400 degrees for an hour, then increase temperature to 450, remove foil, and roast for an additional 10-15 minutes, until browned and crisp (watch carefully to avoid burning).

The "real" amounts: 3-4 sweet potatoes, 3 tablespoons each butter and olive oil, 1/4 teaspoon rosemary.


MAIN DISHES

Orange Chicken
The short version: Throw some chicken breasts in the crockpot for 3 hours on high. Drain liquid, cut into bite-size chunks, and return to crockpot. Mix together equal amounts of sweet orange marmalade and Sweet Baby Ray's BBQ sauce, plus a generous splash of soy sauce, and pour over chicken. Leave on high for 30 more minutes. Serve over rice.

The "real" recipe amounts: 4 chicken breasts, 3/4 cup each marmalade and BBQ sauce, 2 tablespoons soy sauce.

Shepherd's Pie

The short version: Brown some ground beef; season with salt and pepper and drain fat. Place in deep baking dish. Cover with a generous layer of frozen corn and then a thick layer of mashed potatoes. Top with shredded cheddar cheese. Cover with foil and bake at 375 for 30 minutes, removing foil for last 5 minutes to brown.

The "real" amounts: 1 lb. ground beef, 2 cups corn, 6 servings mashed potatoes, 1-1/2 cups cheese.

Chicken Taco Salad

The short version: Heat equal amounts of butter and vegetable oil in a large skillet over medium-high heat. Season some chicken breasts with your seasoning of choice (taco mix powder and Montreal Chicken Seasoning both work well) and cook on both sides until done on the inside (about 4 minutes per side). Cool for 10 minutes then cut into bite-sized chunks. Dump some frozen corn into the same pan, tossing it in the seasoned oil and scraping up the browned bits. Cook until thawed and warmed. Layer together shredded lettuce, chicken, chopped tomatoes, shredded cheese, corn, chopped cilantro, and top with some crushed tortilla chips. Feel free to add chunks of avocado, black beans, green onions, or any other veggies you like. Serve with ranch dressing with some salsa mixed in (whatever spiciness you prefer), and a little cilantro as well, if you like.

The "real" amounts: 2 whole chicken breasts, 2 tablespoons seasoning, 3 tablespoons each vegetable oil and butter, 1 head Romaine lettuce, 2 tomatoes, 2 cups shredded cheese, 1-1/2 cups corn, 1/2 cup cilantro, 3/4 cup ranch dressing, 1/4 cup salsa (even the real recipe doesn't list a measurement for the tortilla chips).

Citrus-Dill Salmon

The short version: Soften some butter and mix it with some lemon zest, minced fresh dill, and black pepper. Place on plastic wrap and form into a log, sealing the wrap snugly. Place in fridge until 30 minutes before serving salmon. Divide some salmon into individual servings and brush with olive oil then sprinkle with salt (on both sides). Rub a little olive oil on your grill grates with a paper towel and preheat to medium-high. Reduce heat to medium and grill the salmon skin-side down for 6 minutes, then flip and cook for an additional 6 minutes. Serve topped with a pat of the herb butter and a squeeze of lemon juice.

The "real" amounts: 1/2 cup butter, zest of 1 lemon, 2-3 tablespoons fresh dill, 1/4 teaspoon black pepper, 1-1/2 lbs. salmon (divided into 4 pieces).


DESSERTS

Sweet Apple Dip

The short version: Mix together 2 parts vanilla yogurt, 2 parts creamy peanut butter, and 1 part honey and blend well. Use for dipping slices of tart and sweet crispy apples.

The "real" amounts: 1/4 cup yogurt, 1/4 cup peanut butter, 2 tablespoons honey.

Pumpkin Muffins

The short version: Mix together a box of yellow or spice cake mix and a can of pumpkin puree. Spoon into a muffin tin lined with paper liners. Bake at 350 for 20-25 minutes.

The "real" amounts: 1 box cake mix, 1 can pumpkin. (Duh.)

Grasshopper Pie

The short version: Soften up some mint chocolate chip ice cream and spread in a pre-made chocolate pie crust. Chill in freezer for at least 1 hour. Serve with chocolate sauce and/or whipped cream, if desired.

The "real" amounts: 1 crust, most of a half-gallon of ice cream, a few squirts of Hershey's chocolate syrup and a dollop of whipped cream.

Frozen Feasting

I don’t love a lot of things about being snowed in, but there is one thing about it that I do love: Cooking. I love to cook comfort food during snowy weather. Warm, hearty meals that make the whole house smell wonderful. Dishes that bring me back to my own childhood of playing in the snow, skating on the pond, sledding in the backyard for hours. So I would like to share with you a handful of my favorite dishes for feasting on during this freezing winter weather.

Chicken Pot Pie

My recipe is something of a mish-mash of several different recipes. My mom used a standard pie crust; my husband adores when I use puff pastry sheets instead. Sometimes I make a big pie and serve it family-style; sometimes I make individual pies. You can use whatever vegetables you prefer, and whatever herbs you prefer. This is my favorite variation.

(adapted from http://elizabethsedibleexperience.blogspot.ca/2008/10/pie-pie-me-oh-my.html)

1 stick butter, cut into pieces
½ cup flour
4 cups chicken stock
1-2 tsp poultry seasoning (to taste)
1/2 a medium onion, chopped
two stalks of celery, sliced
two medium carrots, sliced
two medium potatoes, cut into bite-size pieces
1-2 cups cooked chicken (~2 breasts), cut into bite-size pieces
½ cup each frozen peas and frozen corn
salt and pepper to taste
1 pkg frozen puff pastry, (thaw for 40 minutes)
optional: 1 egg, beaten with 1 tsp water

In a large saucepan, melt the butter over medium heat, then whisk in the flour, whisking constantly for 2 minutes. Slowly add the stock, whisking till smooth, and bring to a boil. Add the poultry seasoning, celery, carrots, and potatoes, and cook for 5-10 minutes until carrots are tender. Add chicken, vegetables, salt and pepper, and continue to cook until the potatoes are tender (another 5-10 minutes). Divide into 4 oven-proof baking bowls (I use ramekins for the kids’ portions) placed on a baking sheet. (There may be extra filling, depending on the size of your bowls.) Brush the edge of the bowls with water and lay the thawed puff pastry on top, pressing to seal. Brush the pastry with the egg mixture, if desired. Bake at 400 degrees for 20 minutes, until pastry is golden brown. Let rest for 5 minutes before serving. 

Lasagna

The combination of sausage and ground beef makes this dish especially flavorful. Since I make this recipe in the winter more often than in the summer, I usually use dried herbs, but it’s even better with fresh, especially the basil. Not only does it taste better, it makes the whole house smell marvelous!

(This recipe has its roots in a number of recipes whose sources were lost long ago, so I can’t give credit to anyone. Except myself, I guess.)

½ lb. Italian sweet sausage, removed from casing
½ lb. ground beef
3 tsp minced garlic
1 medium onion, chopped
3 tbsp parsley, divided
1 tsp sugar
1 tsp dried basil
½ tsp salt
1 (16 oz.) can whole or diced tomatoes (plain or with herbs), undrained
1 (15 oz.) can tomato sauce
16 oz. ricotta
1 egg
¼ c. grated Parmesan
1 tbsp parsley
1-1/2 tsp dried oregano
2 c. shredded mozzarella
¼ c. Parmesan
12 uncooked lasagna noodles

Cook sausage, beef, garlic and onion till browned; drain fat. Stir in 2 tbsp parsley, sugar, basil, salt, tomatoes, and tomato sauce. Break up tomatoes. Heat to boiling, stirring occasionally. Reduce heat and simmer 45 minutes. Combine ricotta, egg, Parmesan, 1 tbsp parsley, and oregano in a large bowl. Spread 1 c. sauce in ungreased 9x13” pan, top with 4 noodles. Spread with 1 c. cheese mixture and 1 c. sauce. Cover with 2/3 c. mozzarella and 4 more noodles, then the rest of the cheese, 1 c. sauce, 2/3 c. mozzarella, and 4 more noodles. Finish with the rest of the sauce, the rest of the mozzarella, and Parmesan. Bake uncovered at 350 for 45 minutes. Let sit for 15 minutes before cutting.

Lentil Soup

My family is, sadly, not big soup eaters, but they will eat this soup less grudgingly than most. And I don’t mind finishing all the leftovers myself! I slice all the vegetables super-thin on a mandolin, which makes them very tender and a less objectionable texture for the non-veggie fans. It’s also excellent without the sausage, and can easily be made with vegetable stock for a vegetarian version. It’s especially delicious when served with a nice, crusty bread.

(I use this recipe exactly as I found it online a number of years ago, but I have no idea where it’s from and I’ve passed it along enough times that googling parts of the recipe only results in my own postings of it!)

3 tbsp butter
½ onion, sliced thin
1 tbsp minced garlic
1 tsp thyme
1 tsp cumin
½ tsp salt
½ tsp black pepper
6 cups chicken broth
1-1/2 cups carrots, sliced
1-1/2 cups celery, sliced
½ package dried lentils (~1 cup)
1 lb. sweet Italian sausage (optional)
Grated Parmesan-Romano cheese

Melt the butter in the bottom of a dutch oven or large saucepan. Saute the onions and garlic for a few minutes. Stir in the thyme, cumin, salt, and pepper. Slowly add the chicken broth. Stir in the carrots, celery, and lentils. If desired, remove the casing of the sausage and crumble into the pot. Bring to a boil then reduce heat and simmer for 50 minutes (covered). Sprinkle with cheese before serving.

Shepherd’s Pie

This dish is, hands down, my husband’s favorite dish out of everything I make. It’s such a simple recipe that I don’t even have it written down any more. You can vary it by using different types of cheese and vegetables and by adding sour cream or chicken or beef stock to the potatoes or by using real mashed potatoes, but in our house it’s considered absolutely perfect just as is. It’s quick and easy, and I almost always all have the ingredients on hand. And you can make it ahead of time and just pop it in the oven when you need it – just add a little extra baking time when you’re putting it in the oven straight from the fridge.

(This recipe came from my mom; I have no idea where she got it or if it was something she created herself.)

1 lb. ground beef
salt and pepper to taste
2 cups frozen corn
6 servings instant mashed potatoes
shredded cheddar cheese

Brown the ground beef, season with salt and pepper, drain, and place in a deep casserole dish. Top with corn, then potatoes. Covered with a generous sprinkling of cheese. Cover with foil and bake at 375 degrees for 30 minutes, removing the foil for the last 5 minutes so the cheese can brown.

Risotto

I don’t usually make risotto as a main dish, but it’s a wonderfully rich complement to any meal. It’s somewhat time-consuming but not at all difficult to make. Any time we don’t quite finish a bottle of white wine, I freeze half-cup portions in Ziploc baggies for the next time I want to make risotto without opening a bottle of wine. Most of the time, I use making risotto as an excuse to have a nice glass of wine with dinner – and, of course, a nice glass while I’m cooking, too! The more your stir, the more tender the risotto, so I often perch myself on a stool next to the stove with a stirring spoon in one hand and a glass of wine in the other. This recipe is a halved version which makes the perfect amount for a romantic dinner for two, but it can also be doubled to serve four.

(from http://www.realsimple.com/food-recipes/browse-all-recipes/creamy-parmesan-risotto)

1-1/2 to 2 cups  chicken broth
2 tablespoons  butter, divided
1/2 medium onion, finely chopped
1/2 tsp minced garlic,
3/4 cups Arborio rice
1/2 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup grated Parmesan, plus more for serving

In a medium saucepan, bring the broth to a simmer and keep warm over low heat (I often warm it in the microwave instead). In a separate medium saucepan, melt 1 tablespoon of butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring often, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. Add the remaining butter and the salt, pepper, and 1/4 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.

Stay warm, and happy eating!!