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April 2015

St Patrick's Terrine

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St Patrick's Day holds a special place in my heart.  It comes at a time when life is blossoming and the rays of the sun have a new sparkle.  Pretense and expectations are left at the door.  It's a time to celebrate our lives and the people who make it special.

A couple years ago Mark Darragh shared his recipe for this festive dish.  He actually emailed it to me from an Irish Pub in Manhattan after the parade.  "When you slice it you see the Irish Flag."  We've made a couple changes.   Parsnips and sweet potato are under utilized gems we just cant get enough of.  

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Blend  sweet potato together with a pinch of Beau Monde Seasoning, Sea Salt and White Pepper and 1 egg and place in bottom of a greased loaf pan.  Steam parsnips until tender, mash and mix with sea salt and white pepper to taste.  Fold in 1 large egg and butter, spread - layer on to of potato mixture. Blend spinach,  a pinch of Beaumonde, the juice of 1/2 lemon and 1 egg - mix well and layer on top of the potato mix. Bake in 350 oven until set but not browned, about 20-30 minutes. Do not try and slice right away. The terrine has to set up. It can be chilled for 2 hours and served by the slice or even heated up if you prefer. 

 

More fresh ideas for this special day;

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Photo Credit:  Julie Cecchini


Dublin Lamb Stew

Dublin Lamb Stew

We have an old tea towel in our kitchen that was my grandmothers.  It makes a showing once a year in honor of St Patrick.   It hosts 5 classic recipes, this is our version of one of them.  Because I an not the biggest fan of corned beef and cabbage this is what I am planning for parade day.

  • 2 cups beef broth
  • 2 lb lamb steaks (bone in), cubed  
  • 1 tbsp Dill Salt or Herbs de Provence
  • 2 lb potatoes, peeled and sliced
  • 1 1/2 lb carrots, peeled and diced
  • 1 green pepper, sliced
  • 4 cups baby bella mushrooms, sliced
  • 1 med onion, finely chopped
  • 3 celery stalks, chopped
  • 1 tbsp olive oil
  • salt and pepper to taste 

Dublin Lamb Stew

In a large saucepan brown meat over medium heat.  Remove lamb and add oil, Over high heat saute peppers, mushrooms, carrots, celery, and onion. Add the sauted vegetables, beef broth, lamb, potatoes and Herbs de Provence or Dill Salt to a soup or crock pot.  Cover, and cook 30 minutes on medium high, stirring occasionally.  Cover, reduce heat to low, and simmer 1 1/2 to 2 hours.  Serve hot with Irish Oat Scones or Soda Bread.


Dublin Lamb Stew

More great recipes to get your Irish Up:

 

 Photo Credit: Julie T Cecchini