Very nice.
My FB pal’s legendary soda bread.
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I normally make corned beef and cabbage on St. Pat’s, but I forgot on my last shopping trip to buy the corned beef, so instead we’re ‘celebrating’ with a greens-heavy dinner, owing to the abundance of spinaches (two kinds) and lettuces in Mrs. ricepad’s garden. I dunno what I’m going to make with it yet, but Mrs. ricepad has decreed that the greens WILL be eaten today.
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It was great and there was more butter than you’d think…it melted.
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The corned beef and cabbage are simmering. We are getting hammered. Wd went to Central Market and squandered our life savings on bread. The prosciutto and pepper ficelle with Brie was wonderful, but the real star is sourdough rye for tomorrow’s sandwiches.
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I was going to make cream of spinach soup, but it was too dang warm here yesterday, so instead I went with a fake saag paneer. I didn’t feel like tackling the cheese, so I subbed firm tofu instead. I guess that makes it saag tofu? Not very Irish, but neither am I!
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I’ll make corned beef on Monday.
Maybe also a lemon pudding.
Maybe a Full Irish breakfast on Sunday.
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I’ll make some corned beef this week since it’s on sale at supermarket chains. Also noticed they’re selling Irish soda bread. That said, I have to address the thread title….you do know that St. Patrick wasn’t Irish himself. I learned this from my hardline Irish American friends in HS. They refused to wear green and celebrate his holiday…slammed ole St. Pat as a colonizer (those were the nice words). One friend’s family sent funds to the resistance well into the 80s. Of course I know the general purpose of the holiday…in the US just about every immigrant community gets a holiday to celebrate their culture and being…on that note, I agree.
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Now you’ve got me going down the list to figure this out!
We’re heading to our friends’ place this weekend for an early SPD celebration - dinner will be Reubens (made with housemade corned beef, sauerkraut and sourdough rye) and Guinness chocolate cake. I volunteered to bring a side dish - suggestions? I was thinking mac & cheese with plenty of Irish cheddar, but the sandwiches will have cheese as well (not that I ever balk at too much cheese, but others may). Something that requires minimal fuss/reheating would be great. Potato salad?
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Maybe a non-mayo herbed (for the green!) potato salad? That is what I would like with that meal!
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Colcannon!
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Great idea!
I’m not a fan of mashed potatoes, but I could add some roasted cabbage (or maybe Brussels sprouts) to my potato salad for an extra hit of green and nod to colcannon!
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Potato salad with scallions could be a nod to champ.
The cake sounds fab!
(Corned beef with cheese is a new one for me.)
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Really? Classic Reubens are typically corned beef with Swiss cheese, sauerkraut and Russian dressing.
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Never had a Reuben bec I don’t like sauerkraut
So i was thinking of my classic corned beef sandwich with cheese…
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It always leaves me shaking my head at people who immediately associate Reubens with delis, since a kosher deli would not offer a meat and cheese sandwich. When I think of deli food I always think first of an immense stack of pastrami on sour rye with spicy brown mustard and salt fermented sour pickles on the side. Heaven. Not Irish, of course but I do not associate Reubens with Ireland either.
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Agreed - the friend who is making them doesn’t care for corned beef in any other guise, though, so he serves Reubens instead of corned beef and cabbage for SPD. I’m not a fan of boiled meat and cabbage either, truth be told, so I’m a happy guest!
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