Like many, I too have a history of spending this holiday in a bar drinking green beer, occasionally quite early in the morning. However, I have a much longer history of eating corned beef and cabbage (well, let’s face it, just corned beef) and running through the McDonald’s drive-thru so everyone had a Shamrock Shake. All that said, this isn’t a holiday that most people celebrate around the dinner table, celebrating over a traditional feast.
Think of Thanksgiving, Easter brunch, and Christmas dinner – all celebrated with those foods you wait for all year long. Now think of St. Patrick’s Day. Other than the boring and not-quite-authentic corned beef and cabbage, there isn’t much to feast on. However, I think we can change that.
Check out this new column for FEAST Magazine, in which I introduce “What We’re Cooking” with an Irish feast of Live Springs Farm pork shoulder, rubbed with fennel then braised in Schlafly Irish Stout, served alongside YellowTree Farm Japanese white sweet potatoes and onion. Just in time for your St. Paddy’s Day!
The winner of the Navita’s Naturals giveaway winner is…
Congrats! I’ll contact you shortly!
Happy St. Patrick’s Day!
 |
Corned beef can be done a variety of ways- I’m excited that folks are spreading that info! We’re huge fans of colcannon, as well (and eat it year round). And, of course, rashers.
Irish cuisine goes far beyond that…I hope that there’s more Dublin Lawyer, Bangers and Mash, etc being consumed these days. And less green beer (yeuch).
Thanks for sharing the link!
No problem!
I made this, so easy and oh the flavors! The house smelled so good while cooking. I love Fennel. Never actually used it before but with the flavors mixed in this dish, it was a taste like no other. I need to investigate how to cook with fennel, I actually like the licorice flavor. A recipe I will make again:)
Glad it turned out! I don’t really like fennel all that much actually.