From the words of my roommate, Paulina, I think my body is sick of school since it’s given me a cold for the past few days. A cold that I never approved of because I am too busy for that nonsense. Seriously, how can I have a cold now? I can’t handle it.
But anyway are you excited that Saint Patty’s Day is coming up this weekend? Because I am. I’m a quarter Irish on my mom’s side and it’s not a big part of my life, but we do usually celebrate with plenty of Irish food. That’s why I wanted to share these recipes with you.
They’re simple and delicious. Honestly, I don’t mean to brag, but my mom’s Irish Soda Bread recipe is probably the greatest Soda Bread recipe. If you saw my Instagram photo, I claim this is from “the old country”, but I really have no idea. It’s just amazing, let’s leave it at that.
I was thinking about it recently, I need to visit Ireland. It’s such a beautiful country with castles, lush hills and valleys, and just all-over gorgeous scenery. It seems like the sort of place where you could just get lost in its beauty. I almost wouldn’t care if I had to leave everything behind to go and visit.
Are there any places that you are dying to visit that you just wouldn’t mind leaving life behind for? Honestly, for me it would be any European country. I’ve always loved Europe, especially when I visited London and Paris in high school.
I want to go back.
Let’s go to Ireland and eat tons of Corned Beef and Cabbage with some Irish Soda Bread. And maybe a Guinness on the side. This meal is not the most attractive dish, but it is not lacking in flavor. It’s one of those meals that is very filling. So filling that you really only need one serving, unless your stomach seems to be a bottomless pit like mine lately. I’m not happy about this.
Corned Beef and Cabbage
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 2 1/2 – 3 hours
1 corned beef with seasoning packet
8-10 small red potatoes, cut into chunks
1/2 head of cabbage, cut into chunks
Place the corned beef in a large pot. Fill with water until the meat is completely covered. Pour in the seasoning packet. Cook over high heat until the water comes to a boil. Once it starts boiling, turn the heat down to medium low and simmer slightly covered for about 2 1/2 to 3 hours. Check the packaging for the correct cooking time depending on the weight of the meat.
40 minutes before the meat is done cooking, prepare your potatoes and cabbage. Cut the potatoes and cabbage into large chunks. A half-an-hour before the meat is done cooking, add in the potatoes and cabbage and slightly cover. Once the potatoes are fork-tender, remove from the heat and place in a serving bowl, straining most of the liquid. Leave some for topping the meat, serve in large portions, and enjoy!
Irish Soda Bread
Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup sugar
3/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup (1 stick) margarine
1 1/2 cups buttermilk
1 cup raisins
1 teaspoon caraway seeds
Preheat oven to 350 degrees.
In a large bowl, add in the flour, baking powder, baking soda, sugar, salt, and cream of tartar. Mix until combined. Cut the margarine into the dry ingredients using a pastry knife or a regular knife until the mixture looks like wet sand. Pour in the buttermilk and mix just until it’s moist. Then add in the raisins and caraway seeds and mix until they are completely incorporated.
Grease a large cookie sheet and pour the dough onto the sheet. Shape into a ball and press down so that it is approximately 7 inches in diameter and 1 1/4 inches high. Using a knife, make a 1/4 inch deep cross and brush maple syrup on the top.
Bake for 45 to 50 minutes or until golden brown. Remove from the oven, slice a piece, and enjoy!
But I am ridiculously happy that there is Irish Soda Bread in my apartment now. I guarantee that won’t last long.