KISS ME, I’M IRISH!

Who doesn’t love St. Patrick’s Day? Great parades, Irish wolfhounds, step dancing Irish lasses and laddies, a pint of Guinness and of course, the traditional corned beef and cabbage. It always seemed as though the Chicago and New York City St. Patrick’s Day Parades were the most intriguing and colorful. I couldn’t wait to see those elegant yet craggy Irish wolfhounds – it was the highlight of watching the parades.

We always celebrated St. Patrick’s Day with the traditional boiled New England dinner of corned beef, cabbage, potatoes and carrots, yet even as a youngster, it seemed to me that everything tasted the same, i.e. of boiled corned beef. I longed for more distinctive flavors. It wasn’t until I moved to California, particularly Mill Valley, that I started my quest to discover more flavorful presentations. I longed for succulent corned beef, but finished with a little more pizzazz and distinction. Hence discovery of a few ingredients to make a tasty glaze to cover the cooked corned beef for a few minutes in a hot oven to set the meat and give it a little more sophisticated taste. Boiled cabbage bored me to death, but sautéed red and green cabbage with red onions, olive oil, butter, a few caraway seeds, egg noodles and a splash of vinegar livened up the taste and presentation. I adore fresh baby carrots, and whole carrots with their trimmed green stem, sautéed with a little butter, brown sugar, as splash of Guinness and freshly chopped dill enhance their delicious flavor. Ho-hum on the mashed potatoes, or even Colcannon – I opted instead for a potato casserole that could be prepared ahead, with butter, sour cream or crème fraiche, sprinkled throughout with freshly chopped chives for that touch of green. All of these ideas finally came together beautifully with the start of the traditional Adams Annual Irish Dinner. Standing invitation, bring wine or whiskey for Irish coffee, enjoy traditional Irish Music, friends and a new interpretation on the traditional corned beef and cabbage – PARTY! If you would like the recipes, please visit our daughter’s recipe blog and search under March, 2009 – you’ll see photos of the dishes and all of the recipes – go to http://haverecipes-willcook.blogspot.com or e-mail me at and I will happily share.

One tradition that has not changed over all these years however, is the Irish Soda Bread that accompanies our Irish St. Patrick’s Day Dinner. We use a recipe that had been in our family for years. It’s really easy and quick to make – enlist the children in the family and let their hands get into the flour for a few quick kneads on the bread board – they’ll love it! (And no, I don’t know who Maureen was!)

Maureen’s Irish Soda Bread

(Oven Temperature 375 Degrees)

• 2 Cups Unsifted White All Purpose Flour
• 2 Tablespoons Bakers Sugar or regular white sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 3 Tablespoons softened Unsalted Butter
• 1 Cup Buttermilk
• ¼ Cup Currants
• 2 Teaspoons Caraway Seeds

Cut softened butter into all dry ingredients (use a pastry blender or two knives). Add buttermilk, currants and caraway seeds. Turn out onto floured bread board or marble/granite countertop and knead gently until smooth. You will have to add more flour, but careful ! not too much ! Shape into a ball and flatten slightly. Slash an “ X “ with a sharp knife into the top, and brush with a little melted butter. Bake in a 375 degree oven for 30 to 40 minutes. I always use a pie plate but you can use a cookie sheet covered with a piece of parchment paper. Insert a cake tester or bamboo skewer into the soda bread – when it comes out clean the bread is done. Wrap in a clean tea towel and serve with butter. And now those Irish eyes are smiling!

— Lynn Kathleen Adams
— RSCA Board Member since 1994