PAGE 24
The Irish in America Celebrating St. Patrick’s Day
(Family Features) They came in the 1840s to escape the devas-
tating potato famine. And they stayed to become part of the fabric of America. Today 36.9 million U.S. residents claim Irish ancestry, second only to those who claim German heritage, and more than eight times the population in Ireland, according to the U.S. Census Bureau’s 2009 statistics.
Enduring hardships and privations, the foods these Irish immi-
grants cooked in the new land would have replicated foods that re- minded them of home — dishes such as cottage pie and Irish apple cake. Below are recipes for these dishes from Darina Allen’s “Forgotten Skills of Cooking,” (Kyle Books, 2009) now available in the U.S. Allen, considered the Julia Child of Ireland, is on a mission to teach
everyday home cooks the kind of cooking skills early Irish immigrants would have practiced. “There is a real revolution going on about food — a longing, a craving to re-learn life skills like butchery, keeping chick- ens, growing vegetables and curing meat,” Allen said. The popularity of her Forgotten Skills classes at her renowned Ballymaloe Cookery School in County Cork, Ireland, inspired Allen to write the “Forgotten Skills” cookbook. Allen also has re-issued her “Irish Traditional Cook- ing” (Kyle Books), just in time for St. Patrick’s Day. The recipes below feature Irish dairy products because dairying
has been a part of Ireland for centuries, long before potatoes. “In Ire- land we can grow grass like nowhere else in the world,” said Allen with pride. “So we have fantastic butter, lovely cream and, of course, cheese. Butter is the fat of the land. Our animals are grass-fed. Grass-fed gives more flavor and more complex nutrients. This is what we are. Dairy products come from this beautiful, lush green grass.” Try the recipes below for a St. Patrick’s Day celebration. It’s easy
to replicate Irish flavors with butter and cheeses made in Ireland and imported to the U.S. under the Kerrygold name. They are widely avail- able at supermarkets and specialty stores throughout the country. And be sure to do as the Irish do: no celebration is complete without a selec- tion of cheeses with good bread and chutney. The cheese board below features Kerrygold Aged Cheddar, Cashel Blue farmhouse cheese,
MARCH 2012
Dubliner and Blarney Castle Irish cheese. For more St. Patrick’s Day recipes, visit
www.kerrygold-
usa.com. These recipes are adapted from “Forgotten Skills of Cooking.” Recipe introductions are from Darina Allen.
Cottage Pie with Garlic Butter “The cheese in this crust and the lump of garlic butter that melts
into the center make this into something very special.” Serves 6 3 tablespoons olive oil 2 garlic cloves, mashed 1 small onion, chopped 1 pound beef, freshly ground 1 teaspoon fresh thyme leaves 1/2 cup dry white or red wine 1 cup beef stock 1 teaspoon Worcestershire sauce 1 tablespoon tomato paste Roux (recipe follows) Salt and freshly ground pepper
For the Topping 3 pounds baking potatoes, unpeeled 1 cup whole milk, boiling Salt and freshly ground pepper
2 tablespoons Kerrygold Irish butter 1 tablespoon chopped chives (optional) 1/4 cup grated Dubliner cheese 1/4 cup grated Kerrygold Aged Cheddar To Serve Garlic Butter (recipe follows) Green salad Heat the oil in a saucepan. Add garlic and onion and fry until soft
and slightly brown. Increase heat, add ground beef and thyme and fry until beef changes color. Add wine, half the stock, Worcestershire sauce, and tomato paste. Simmer for 10 minutes. Meanwhile, boil the unpeeled potatoes, then peel them. Add boil-
ing milk and mash potatoes while they are still hot. Season with salt and freshly ground pepper, and add butter and chives, if using. Preheat the oven to 350°F.
Bring the
rest of the stock to a boil and thicken it well with roux. Stir it into beef — it should be thick but still juicy. Taste and correct seasoning.
Put meat Located at: 32195 Temecula Parkway/Walmart Center, Temecula
mixture into one large or six indi- vidual pie dishes. Pipe or spread mashed potato mixture over the top. Sprin- kle with grated cheeses. Bake for 30 minutes, until top is golden and slightly crispy. Serve with gar- lic butter and a green salad.
Free Delivery up to 5 Mile Radius
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52