Autumn hopes that you had a great St. Patrick’s Day.
She enjoyed the St. Patrick’s Day outfit that GG (my mom) sent to her. It was super cute and apparently super tasty!
My milkshake brings all the boys to the yard…
Okay, so I had to. I really did.
Let me explain.
Post from 3/13/2013, pictures updated 3/6/18
What was my first tattoo?
Well, it was a claddagh ring right on my lower back.
It was the obvious thing to do on my 18th birthday. At least to me. Duh.
So what’s a girl who is not Irish at all doing getting an Irish themed tattoo? I just have always loved the claddagh ring and it’s meaning.
“With these hands I give you my heart and I crown it with my love.”
And that right there is my little Irish-related story.
Other than my tattoo (which I wish I had gotten bigger… seriously, I wish I wasn’t so nervous and had listened to the tattoo artist) I have no association to anything Irish. But, I love St Patrick’s Day in that it’s so much fun to wear Kelly Green, eat green things, and drink green things, but none of those things are related to St. Patrick’s Day. Plus, those Shamrock Shakes are my downfall. I get one for breakfast every St. Patrick’s Day.
Since none of the things that are often associated with St Patrick’s Day, are really Irish I decided to make something that was this year. I went back to my copy of Clodagh’s Kitchen Diaries: Delicious Recipes Throughout the Year by Clodagh McKenna, that I had received from Kerrygold, for the recipe for Guinness and Beef Stew (pg 71).
This was really good and best of all was really simple to make.
There was little active cooking time and then you just forget about it in the oven for at least 2 hours. Our house filled with the lovely smells of the tender beef, meaty wild mushrooms, sweet shallots, and the rich beer. I was glad that this was all for us to enjoy but I would have loved to have had friends oven so that when they walked in they would be welcomed into the house with all those smells. And then they would get to enjoy the fantastic meal, maybe with some beers or red wine and some roasted potatoes or Cheddar Thyme Soup Scones.
There are recipes that I enjoy and then there are recipes that I really love. This dish will make an appearance back on our table. It was so good!
There are things that I will do differently next time to adjust to our tastes, but that is what cooking is all about. The process and taking the time to find something you love.
Next time, I will use a lot less bacon since the recipe called for 14 slices of bacon, which equaled a pound, so next time I think we will use about 1/4 pound instead.
I would increase the amount of whole shallots used because I thought they were fantastic.
I had a very difficult time finding a prepared bouquet garni, like went to 3 stores including Whole Foods, so I used bay leaves and thyme but I think I would add sage and parsley as well and use bouquet garni bags.
Give this a try for St. Patrick’s day or for any time you wish to have a great dinner. And be sure not to forget the Cheddar Thyme Soup Scones!
Makes 8 servings
Disclaimer: I received this cookbook and coupons for Kerrygold products, which I used to purchase the butter used in this recipe.
Post contains affiliate links
For the loooongest time I wouldn’t drink Guinness. Not because I didn’t like it. No, it was because I thought I wouldn’t like it. I prefer wine but when I drink beer, for the most part I like a lighter flavor beer. Well, since Guinness is a dark, rich caramely color I thought that it was hoppy and I wouldn’t like it. I know, don’t judge a book but its cover!!!
Well, once I tried it I realized that it was amazing and I had been missing out. I love it since it is not hoppy- no me gusta hoppy beers- and is really smooth enjoyable beer. Guinness is a dry stout that is made with roasted unmalted barley and ultimately has a roasted coffee like flavor. Price says it’s like drinking a loaf of bread as you always feel so full afterwards. ha!
This Guinness Float is a fantastic way to enjoy the #1 exported beer from Ireland while celebrating St. Patrick’s Day!
Makes 1 float
A recent St. Patrick’s Day/Guinness discussion on twitter lead me to making this recipe. I was mentioning to Pricer how I think brats cooked in Guinness in a slow cooker would be good, then maybe I could make a cheese sauce for it. He agreed saying that I would have to test it out for science. I am not one to pass up an opportunity for trying things out in the name of science so off I went to the store.
While this recipe is great to enjoy for St. Patrick’s Day, it is great for any dinner. I personally think it would be great to enjoy while watching a foodball game since it is hands off cooking, being that the most work is toasting the buns and making the quick cheese sauce right at the end. The Guinness makes the brats and the veggies very flavorful and juicy. Nestle the brats and soft veggies on a toasted roll and drizzle some Guiness Cheese sauce on top… pure perfection.
These right here are going to blow your mind. If you like mint and chocolate I suggest you run to your grocery store and get the few things you need to whip these suckers up. I love the mint and chocolate combination so these were very hard to resist. Thankfully I have an office full of taste testers so I was able get their feedback. I popped these suckers down at a table in the main corridor with a post it note and watched as people walked to the kitchen and stopped to take one, and then on their way back with their coffee they stopped for another sliver. Ohhh trouble!
As lame as it is, I made a resolution this year to enjoy holiday’s more. I have been extra grouchy about holidays and the effort they are so I have been trying to dive into the celebrations more this year. I will have fun damn it! So I am throwing myself at St. Patrick’s Day and all things green with wild abandon this year. So expect a few more St. Patrick’s Day themed recipes and posts leading up to the booze soaked day.
Back to the important things… brownies. The mint Oreos provide a lot of minty flavor, plus they provide a lot of moisture from the cream. I suggest baking them until they are just set so they are super fudgy. The frosting makes the over the top minty. I liked topping the brownies with crushed Oreos so it gave everyone a hint as to what was inside the brownies.
Makes 16 brownies
For the Brownies:
For the Frosting:
Irish Coffee… yes please!
When I saw this Chewy Irish Coffee Blondie recipe in the March issue of Martha Stewart Living I just knew that had to make them. I have not done much baking with coffee in the past so I felt the recipe was interesting as it uses fresh coffee grounds right in the batter. Plus the glaze has Irish whiskey so this would be a great recipe for the upcoming St. Patrick’s Day.
The blondies were so easy to whip up! I basically had everything I needed on hand too. I just had to run out and get a nip of whiskey and then I was all set. The process was quick and easy. I only made a few changes & they related to process. I did not put parchment in my pan like the recipe called for. I just put a lot of cooking spray and they popped right out! Also, I gently cut all of my bars in the pan, removed them, and then drizzled the glaze on them since I like them bars have glaze covering them all over, not just the top. Aside from that the recipe is spot on and a great crowd pleaser- just as my coworkers!
The blondies are so good. On Saturday night told Price would make them on Sunday and by Sunday afternoon I was getting bugged about making them. Thankfully once I started it all came together quickly. The recipe says to wait for the glaze to cool for an hour after you put it on the blondies… umm that did not happen! The moment the glaze was on them was the moment we enjoyed 2… each! ouch! But the sweet treat is totally worth the extra exercise push we need to make. Trust me! The blondies are chewy, sugary, buttery, and so moist. The almonds provide a nice crunch to the top which is a nice compliment to the texture of the bar. The whiskey glaze is subtle but you do catch a bit of the flavor to tie the Irish Coffee experience together.
Makes 24 bars
For the Blondies
For the Glaze
It’s funny how I’m not Irish but I have an Irish Claddagh Ring tattoo. Some sort of identity crisis there. Plus I can’t get enough of Irish Soda Bread. I really look forward to this time of year so I can get it in stores. In high school I would sit on the kitchen counter of my boyfriend’s house and eat slivers of it while talking to his mom as we watched Oprah or Dora the Explorer (for his sister).
I decided that relying on stores to get my fix of Irish Soda Bread was no longer acceptable and that I would have to learn to make it. Blog searching led me to the recipe on Andrea Meyer’s Blog. The photo hooked me.
The recipe came together well and resulted in two great loaves, just like the ones my ex’s dad would bring home to the bakery. It’s so easy to put together that you don’t need any mixing equipment aside from a spoon and your hands. I found that my bread was very sticky when I was attempting to knead it. Price had to add a lot of flour to our countertop and my hands as I stood there with bread mashed around my fingers. I’m not sure if it had to do with using less currants than the recipe called for or the overall humidity in our apartment. It had been heavily raining for 24 hours at the point when I made the breads. Either way, make sure you have heavily floured work surface and hands or flour at the ready, or someone to supply it to you.
I like raisins and currants but I wanted as I added the currants to the bread I realized that I wanted to use less than the 2 cups/320 grams that the recipe called for. In the end I used approximately half of a 10oz box of currants, 140 grams. I like the ratio of bread to currant that was created in the end.
Irish Soda Bread
Makes 2 loaves
Adapted from Andrea Meyer’s recipe