"irish food" news and stories

In the early and mid 1800's, rural Ireland did not have a strong tradition of yeast bread making. Baking was done in the home and, in addition to having limited supplies, time was often at a premium. The use of baking soda as a leavening agent was quick, effective and it produced a much more consistent result than yeast did. It caught on quickly and made soda breads a staple of the Irish diet until commercial bread production began in earnest, though it is still popular in Ireland and many other parts of the world.

The original soda breads contained nothing more than flour, buttermilk, baking soda and salt. The buttermilk was leftover from the butter making process and the bread was almost always served with freshly churned butter. Today, the breads often contain additional ingredients, like sugar, butter, currants or caraway seeds to enhance the flavor of the bread. Soda bread is heartier than most yeast breads and pairs very well with soups, stews and meat dishes. It also makes outstanding toast. For an irish soda bread recipe, click here.

Excerpted from a post I wrote for Blogging Baby.

Here in America, 'tis the season for Corned Beef and Cabbage, a dish traditionally served on or around Saint Patrick's Day. The holiday is not so much a celebration of the saint, as it is an excuse to hold parades, dye rivers green, and get wicked drunk off of giant plastic cups full of cheap beer (Or maybe that's just me...).

Corned beef and cabbage (or any boiled dinner such as the Italian bollito misto) is on my Top Five comfort foods list. It's simple, tasty, and practically cooks itself.  There are as many recipes for corned beef as there are people who make them. Some use prepared brisket, others brine it themselves. Some do-it-up in a slow cooker, others make it into a casserole.

I like to use a prepared brisket and embellish it with fresh spices, garlic, and orange peel (see my recipe here). Then, I add lots of different root veggies—carrots, turnips, and parsnips—along with the cabbage. I serve it with freshly grated horseradish, coarse/rock sea salt, and grainy mustard on the side.

Do you make corned beef and cabbage this time of year? If you do, how?  And do you do anything interesting with the left-overs? Please share!