Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Irish Stew And Blessings
May you live as long as you want,
And never want as long as you live.
- An old Irish blessing
With my Father's wonderful gardens and Mother's great cooking, us seven kids never wanted for more. There was always fresh vegetables, fruits, eggs from our own chickens and fresh baked bread every day. Those were the good ol' days! - full of blessings and homemade breads and stews. And the Leprechauns were always near.
Oh, for the days of chasing Leprechauns while Mama was baking some good Irish breads! Early on St. Paddy's Day, Dad would go through his garden and collect the best of the potatoes, onions and carrots for our supper. Us kids followed him along, looking under leaves for Leprechauns or signs that they were nearby. "Maybe one of them lost a little shoe as he was fleeing to hide from us, I will find it first, I bet I will!" "I will find his hat!" "Look! Are those little footprints?" Dad smiled as he listened to our chatter behind him. Sometimes he would stop and look off into the distance, dreaming about the green hills and sea coasts of Ireland, the home of his ancestors.
When I grew up, I never tired of looking for some good, old fashioned Irish Pubs to spend a grand time with friends and try the authentic Irish dishes.
Irish stew was Dad's favorite meal and St. Patrick's Day was a good reason to cook up a huge pot of it for the whole family, all nine of us. March was usually cold and damp in the Pacific Northwest and the stew would warm us up and fill us up. The traditional Irish stew had lamb in it, but, Mom and Dad preferred some good stewing steak instead.
Traditional Irish Stew
2 large onions
4 large carrots
Stewing steak or lamb
8 large potatoes
salt and pepper to taste
Chop onions and carrots into chunks and set aside. Peel the potatoes and cut each in half and rinse. Slice meat into small pieces. Fill large cooking pot with water and add potatoes and meat. Bring to a boil and add carrots and onions, cook on low boil for about 60 minutes or until meat is fully cooked and potatoes are done. Salt and pepper to taste. Serve with bread and butter.
If the traditional stew does not sound too exciting for you, try thickening the broth and adding a browning liquid to make a thick, rich gravy. You can also experiment with the flavor by adding any of the following ingredients: mushrooms, parsley, herbs, ketchup, oxtail powdered soup mix.
Brown Irish Soda Bread
2 cups whole wheat flour
2 teaspoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup white raisins
1 3/4 cups milk
In a large mixing bowl, stir together all the dry ingredients then stir in the raisins. Add milk and stir till dry ingredients are moistened.
Turn into a greased 9 x 1-1/2-inch round baking pan. Bake in a pre-heated 350F oven for 30-35 minutes or till browned and done. Cool 10 minutes in pan. Remove from pan and cool thoroughly. Wrap in a cotton towel and store overnight. Makes 1 loaf.
Classic Irish Soda Bread
4 cups flour
4 teaspoons baking powder
1 cup sugar
1/2 teaspoon salt
1 teaspoon caraway seeds
1 1/2 cups raisins
2 eggs (beat)
1 cup melted butter or margarine
1 cup milk
Lightly grease bread pan. Put raisins and caraway seeds in a large bowl. In a separate bowl, sift together the dry ingredients then add to the raisins. Add the butter, eggs and milk and mix well. Mold the dough to fit your loaf pan, place in the pan and bake in pre-heated oven at 350F for one hour or till done.
May the road rise to meet you.
And the wind be always at your back.
May the sun shine warm upon your face,
And rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
- An old Irish blessing
For your convenience and pleasure:
, , ,
| Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map
Content copyright © 2013 by Phyllis Doyle Burns. All rights reserved.
This content was written by Phyllis Doyle Burns. If you wish to use this content in any manner, you need written permission. Contact Phyllis Doyle Burns for details.
Website copyright © 2013 Minerva WebWorks LLC. All rights reserved.