Saint Patrick’s Day is less than two
weeks away so we of course have Irish food on our minds. “The day of the festival of Patrick”, is a
public holiday in Ireland but is widely celebrated around the world. With holiday celebrations comes an emphasis
on food and drink and Saint Patrick’s Day is no different. What many people do not realize is that
Irish cuisine goes far beyond your standard Shepherd’s Pie and boiled Corned
Beef & Cabbage. Here are some fun
facts and myths about Irish cuisine.
Corned Beef
Corned beef is a salt cured beef
product. Corned Beef & Cabbage is
the most recognized meal to eat on St Patrick’s Day, if you’re celebrating in
the United States. Corned beef and
cabbage didn’t actually originate in Ireland and if served in Ireland, is more
for tourist appeal. The Irish-American “Corned beef and cabbage” actually
developed from the traditional Bacon and Cabbage. The dish was made with back bacon and
boiled with cabbage and potatoes. It is
believed that Irish immigrants replaced the back bacon with corned beef in the
mid to late 19th century due to cost and availability and it has
been a tradition ever since.
Irish Stews
When you think of an Irish Stew, you
probably think of a combination of lamb or beef, potatoes, carrots, and
Guinness. While, these ingredients are
traditional and popular among the Irish there are also many variations. Coddle is a traditional stew made with
sausage, rashers (thinly sliced back bacon), onions and potatoes. Unlike many beef and lamb stews, Coddle is
made with chicken stock or water, making the stew light in color but certainly
still rich in flavor as it is usually cooked for several hours. Also, fish stews and chowders can’t be
forgotten. Ireland is a country on the
coast with access to an abundance of fresh seafood. Oysters, wild salmon, white fish, and
varieties of shellfish are among the Irish favorites for stews highlighting
their sea.
Vegetables
Many believe that the only
vegetables that exist in the average Irish person’s diet are potatoes, cabbage
and the occasional root vegetable.
Potatoes are the pride of Ireland.
They grow in abundance there so it is no surprise they are such an
important and celebrated part of their cuisine.
Other popular vegetables found in Irish dishes include cabbage, leafy
kale, carrots, onions, leeks, parsnips, turnips, brussel sprouts, and
cauliflower.
Soda Bread
We
can’t talk about Irish food without mentioning Soda Bread. Soda bread is a traditional baked bread in
the Irish culture. It is a “quick bread”
comprised of just a short list of ingredients; flour, salt, baking soda,
buttermilk, and (depending on the recipe) a little sugar. When introduced in the 1800’s, it was made in
a “bastible”, a large cast iron pot with a lid, and cooked over a flame or
coals which meant anyone could make it, no oven required. Today, there are several variations of the recipe
but if you ask us, there is only one way to serve it- with a generous smear of
butter.
At Café Louise, we’re celebrating
Saint Patrick’s Day with, among other things, delicious Brined Corned Beef,
Buttery Potatoes, Cabbage and Soda Bread.
See the complete St. Patrick’s Day menu below and call or email us to
place your order.
Saint
Patrick's Day Weekend Extravaganza
Corned
Beef Dinner-
Corned Beef with Cabbage, Baby Carrots and Yukon Gold Potatoes.
Bangers
& Mash-
Traditional Irish Sausages griddled with Sweet Onions, served with Garlic and
Herb Mashed Potatoes.
Lamb
Stew-
Tender Lamb simmered with Root Vegetables in a rich broth with Fresh Herbs.
Cottage
Pie-
Ground Beef, Corn and Lima Beans in a rich Gravy topped with whipped Yukon Gold
Potatoes.
*All
meals served with Irish Soda Bread and Shamrock Cookies.
$20
per person plus tax (minimum 2 orders per item)
Available
March 14, 15, 17
Pre-Order
24 hours in advance
*additional
Irish Soda Bread and Shamrock Cookies available for purchase.
