Showing posts with label St. Patrick's Day. Show all posts
Showing posts with label St. Patrick's Day. Show all posts

Monday, March 18, 2019

Green Day Fare

St. Patrick's☘️Day is said to be the one day when everyone is Irish and it's celebrated in many different ways usually involving merriment and beer(s). Ours was celebrated less noisily at home with friends invited for dinner. 

Chef Patrick (aka Grenville) prepared a corned beef dinner that included many of the usual trimmings — potatoes, carrots cabbage and Guinness. He said there's no other way to cook this meal in the crockpot. I'm not sure that's entirely true, but it was quite tasty.
My dinner contributions were soda bread with currants vs. raisins per recipe instructions. found out more here about differences between raisins, currants and sultanas, another dried baking fruit. The green cookies were a variation of a favorite chocolate chip recipe with added food coloring and peppermint extract. It was a very easy dessert served with mint chocolate chip ice cream.

The door decorations were courtesy of neighbors who were retaliating for remembering the holiday decos that unexpectedly were at their apt entry last December. 

While I'm not the biggest fan of corned beef dinners, once a year or even every couple of years is OK with me. It was a great way to celebrate with friends and neighbors at home.

Did you have a "traditional meal this past weekend, home cooked or not? 

Monday, March 17, 2014

Soda Bread, Not just for St. Patrick's Day

The origin for Soda Bread is a little fuzzy as shown in this excerpt from Wikipedia:
During the early years of European settlement of the Americas, settlers and some groups of Indigenous peoples of the Americas used soda or pearl ash, more commonly known as potash (pot ash) or potassium carbonate, as a leavening agent (the forerunner to baking soda) in quick breads. In the US, soda breads were first publicised by Amelia Simmons as a quick and cheap method of bread making in her book American Cookery, published in 1796. By 1824, The Virginia Housewife by Mary Randolph was published containing a recipe for Soda Cake.
In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular in AustriaPolish cuisine and in the British Isles. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional česnica (Serbian Cyrillic: Чесница), a soda bread made at Christmas.
Never the less, most of us only think about Soda Bread at this time of the year. That said i made some yesterday for our St. Patrick's Day Dinner. My recipe is considered a standard, with a thousand variations..... well, maybe not that many.


The main ingredients are flour, sugar, butter, baking powder, baking (bicarbonate of) soda, sour milk, and a touch of salt.
WARNING!!!!! Go easy with the salt. From the Organic Chem. class you took so long ago, we know that salt crystals have sharp little edges. These little sharp edges are like knives and can slice up the fragile gluten strands formed from the flour. The gluten strands are the foundation of risen bread. Slice them and your bread falls flat.
OK OK OK, enough science for today. The rest of the ingredients are to your taste. I use some vanilla, caraway seeds, raisins (purple or golden), or currents. Cover it with powdered sugar if you like.
The basic mix is combine all the dry stuff together, then combine all the wet stuff together, then mix wet and dry together. form it into a ball, kneed it a little and your done. Simple... So here is the recipe:
INGREDIENTS:
4 cups all-purpose flour 1 cup buttermilk
4 tablespoons white sugar 1 cup Raisons
1 teaspoon baking soda 1 Tbls Caraway Seeds
1 tablespoon baking powder 1 egg
1/2 teaspoon salt 1/4 cup butter, melted
1/2 cup undated butter, softened 1/4 cup buttermilk
        1 Tbls Vanilla
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet or a round cake pan. 
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter. 
3. Stir in raisons and caraway seeds. 
4. Mix together egg, buttermilk, and vanilla. Reserve a small portion of the mix, and stir in the rest of the mixture into the dry mix. Stir until moist. 
5. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet or cake pan. 
6. With the reserved buttermilk and egg mixture, brush loaf. Use a sharp knife to cut an 'X' into the top of the loaf. 
7. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the melted butter while it bakes.
8. Remove and cool on rack. Sprinkle with powdered sugar is desired. 

Mixed and formed in pan

In oven ready for baking

Cooling and almost ready for sampling.
Hint #1::::: When you take the bread out of the oven, take some butter out of the fridge also so it is nice and soft and spreadable.
Hint number 2::::: When you put the bread in the oven, you might want to start mixing a second bread so the company will get some. The first one always seems to disappear before it is completely cooled :-))))))



And to close, a wee Irish Blessing:

May there always be work for your hands to do;
May your purse always hold a coin or two;

May the sun always shine on your windowpane;
May a rainbow be certain to follow each rain;

May the hand of a friend always be near you;
May God fill your heart with gladness to cheer you.

Grenville (in Green)

Sunday, March 16, 2014

Crocked Corned Beef

Are you planning a corned beef dinner for St. Patrick's Day?

Ours is cooking away in the crock pot now and will be brought to friends, Marty & Bob, for dinner later today. 

Grenville made Irish soda bread and will share that recipe later.

Crock Pot Corned Beef
(ingredients for 4-6 servings)

  • 3-4 lbs. corned beef brisket
  • 2 stalks celery, cut up
  • 3-4 carrots cut into 3-inch pieces OR small bag of peeled carrots
  • 4-5 small potatoes, quartered (we use red)
  • 1 can Guinness (Grenville's choice)
  • 1 medium onion, quartered
  • 1 small cabbage, cut in wedges
How to prepare in 15 minutes:
  1. Place vegetables in bottom of crock pot.
  2. Trim some excess fat from corned beef, if desired, then place (fat side up) on top of vegetables.
  3. Pour beer on top.
  4. Ass pickling spices from corned beef package.
  5. Add water to cover all.
  6. Cover and cook on LOW 8-1/2-10 hours or HIGH 5-6 until corned beef is tender.

We cooked the cabbage separately (there was not enough room in the crock pot) then added to the other ingredients. Serve with vegetables, grainy or horseradish mustard, and some of cooking juices.

Bíodh am iontach agat.
(Have a great time . . . Happy St. Patrick's Day to All)

Sunday, March 17, 2013

Irish High Holy Day


The history of Saint Patrick, the patron saint of Ireland, born in the second half of the 4th century, is quite sketchy to say the least.
His birth year is questionable, with some scholars claiming 373 while others claim 390.
Even his birth place can't be confirmed. It is said that he was raised near a village called Banna Vemta Burniae but its location has never been pinpointed. It may have been lowland Scotland but is equally likely to have been Wales, then under Roman control. This leaves so many possibilities.
Patrick's real name was probably Maewyn Succat (pronounced: May Win Su Cat). This also is suspect since Maewyn is traditionally a female name. His father, Calpornius, was a Roman-British army officer and a deacon in the church. Remember, the Catholic Church would be 400 years old by now. Even though his family was involved in the church, the young Maewyn was not a believer. His life was ordinary, and completely unexceptional until the age of 16.
He was kidnapped, along with many others, by Irish pirates and sold into slavery in Ireland. According to his autobiographical Confessio, which survives, the next six years were spent imprisoned in the north of the island and he worked as a herdsmen of sheep and pigs on Mount Slemish in co Antrim.
Isolated and alone, he became increasingly religious. He considered his kidnapping and imprisonment as a punishment for his lack of faith and spent a lot of time in prayer. He was able to escape and stow away on a boat bound for Britain and eventually return to his family.
There he had a dream that the Irish were calling him back to Ireland to tell them about God. He didn't feel adequately prepared for a life as a missionary. His studies took him to France where he was trained in a monastery, possibly under St Germain, the bishop of Auxerre and it was some 12 years before he returned to Ireland.
The rest of the story is better known than his earlier life. He landed at Strangford Loch, co Down, as a bishop sent with the Pope's blessing. He was not the first to bring Christianity to Ireland. An earlier mission had seen Palladius preach to the Irish.
Patrick's success lay in the scale of his conversion of the native Irish, most of whom were pagans. After living with the Irish for six years during his captivity, he most likely learned to speak Irish (yes there is a distinct Irish language) and was now able to communicate with them so convincingly.
Many myths abound about St. Patrick such as driving the snakes from Ireland, and adding the pagan symbol for the sun to the Christian cross to create the Celtic Cross.
For the next twenty years he travelled the length and breadth of the island, baptizing people and establishing monasteries, schools and churches as he went. But every path has some bumps and turns, and St Patrick’s is littered with arrests and brief periods of imprisonment when his teachings had upset local chieftains or Celtic Druids, but he was able to escape or gain his freedom by presenting his captors with gifts. Of course there is the myth that he may have created the sport of "throwin' the blarney".
St. Patrick died, on March 17th 461 (or 493, depending on which date you started your calculation), he left behind an organized church, and an island of Catholic Christians. He was buried either in Downpatrick, co Down, or in Armagh.
 It's no myth that March 17th has traditionally been commemorated in modern times as Saint Patrick's Day and is widely celebrated in the United States and of late in Ireland. 
A final myth to bust, Corned Beef is NOT a traditional Irish meal. Potatoes and cabbage are.
Whether you believe the myths or not, we hope you all have a very Happy Saint Patrick's Day, and beware of leprechauns bearing gifts.
"Erin Go Bragh"
Grenville

Friday, March 18, 2011

The Erin go Braugh Answer

YES Erin go braugh does mean Ireland forever… that was the easy one. The blessing i left for you was a variation of what Christer said.

“May the road rise up to meet your feet, And the wind be always at your back.”

Since my Irish is very very rusty i had to use a translator for this one. In fact it’s the same translator i use for my Spanish homework when i really get stuck, Igoogle.com.

The prize for this one Christer is a choice of a spin of the composter, or work the manure spreader. Personally i would take the spreader since it is more fun.

And thank you all for participating. Remember, even if you didn’t win and you’re in the neighborhood you can always drop in at the Frog & PenguINN, for a snack.

Grenville

Thursday, March 17, 2011

Erin go braugh!!!!

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Bealtaine éirí an bóthar chun freastal do chosa, agus an ghaoth i gcónaí leat.

Today’s challenge. What did i just wish all of you????

Answer tomorrow. (and you thought only Beatrice was tricky!!!)