KaTom Restaurant Supply - St. Patrick’s Day Recipes

March 17 marks St. Patrick’s Day, a national holiday in Ireland, and most people have had the obligatory corned beef and cabbage to recognize the day here in America. The Irish focus their food into simple and hearty dishes. Irish cuisine offers a multitude of flavors and textures yet to be explored, and straying off the beaten path this St. Patrick’s Day may open a completely unexpected world of culinary experiences. Follow these simple recipes to celebrate this long revered Irish tradition in your kitchen.

Irish Soda Bread

What really defines the taste and texture of soda bread is the use of baking soda and buttermilk in replacement of traditional yeast. Soda bread has been a widely used recipe in Ireland since around 1840, and is a staple in the Irish diet. Many variations of soda bread have evolved such as the used of raisins, currants, or caraway in the original recipe. I once had soda bread in a bakery in New Jersey that was famous for moistening their bread by baking it with cream cheese added to the batter. This basic recipe contains the traditional flour, baking soda, salt, and buttermilk.

• 4 cups of all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 3/4 cups buttermilk

Preheat oven to 425 degrees Fahrenheit.

In a large bowl, combine all dry ingredients. Add the buttermilk to form a sticky dough.

Place dough on a floured surface and knead lightly. (If you knead the dough too much, the bread will not cook right due to lack of carbon dioxide.)

Shape into a round flat shape, place on a baking or pizza stone, and cut an “x” in the top of the dough. (This is to section it for cutting, and the traditional presentation of the bread. Children in Ireland were told this was to “let the fairies out”)

Bake for 45 minutes. The bottom of the bread will have a hollow sound when you tap on it.

Irish Beef and Guinness Stew

Irish stout has the ability to tenderize beef in the same way wine does. This recipe is great for any time of the year, not just St. Patrick’s Day.

• 2 pound cubed beef, preferably from the shoulder
• 2 carrots finely chopped
• 2 celery ribs, finely sliced
• 1 leek, finely sliced
• 1 medium onion, finely sliced
• 2 sprigs fresh thyme
• 3 garlic cloves sliced thin
• 2 bay leaves
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 2 cups beef stock
• 1 cup chopped tomatoes
• 1 cup sliced mushrooms
• 1 pint Guinness Stout
• Salt and pepper to taste

Over the medium flame, heat oil in heavy stew pot to brow beef. When all beef is browned, cook vegetables, garlic, bay leaves, herbs, and spices until onions begin to sweat and caramelize.

Add stout and cook to reduce (cook out moisture) by approximately 60 percent.

Add stock beef and tomatoes, simmer in a Dutch oven at 300 degrees for 1 ½ hours.

From KaTom.com