Trade in the Green Beer for Real, Delicious Irish Fare

March 12, 2012 - PRLog -- Most people know that Saint Patrick’s Day is just around the corner (March 17), but not many know that the recognition of Irish-American history lasts all month long. For every year since 1991, the US President has issued a proclamation recognizing March as Irish-American Heritage Month. Red Rock Press would like to take the opportunity to celebrate the culinary culture of Irish isles all March long with a presentation of traditional Irish recipes (no green beers here).

Below we offer recipes for a solid Irish meal – Shepherd’s Pie and Irish Oatmeal Cookies – hearty food that’s perfect for warming one through the brisk cold of early spring. The recipes below are just a small selection of the collection of Irish fare featured in “A Reader’s Cookbook” by Judith Choate. Each of these dishes can be made to enhance the Irish atmosphere this month, or to evoke a special mood when reading a favorite Irish author during the other months of the year.

Interested readers (and eaters) can learn more by checking out http://www.redrockpress.com/delicious.html#ReadersCookbook, where the book is available at a special discount for just $19.99. In this book, three-time James Beard award winner Judith Choate has distilled a lifetime of professional cooking and reading into nearly 200 recipes from 17+ regions around the world presented with apt literary quotes. Mrs. Choate reminds us that, “The traditional foods of Ireland are as simple as the literature is varied” and that food need not be complicated to be delicious. So put down the Shamrock Shake and try some real Irish fare below!

Images of these dishes are available upon request. For more info, please contact Red Rock Press at Publicity@RedRockPress.com or 212-362-8304.

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Shepherd’s Pie
Serves 8 to 12

Traditionally, a shepherd’s pie was made from leftover cooked meat. Today, we so seldom use large cuts of meat that most cooks rarely have enough leftovers to make this substantial pie, but it may be even better with fresh ground meat. The pie can be made in advance and easily reheated before serving. There is no better entrée to finish off a meeting sharing the work of one of the Brontë sisters, a Hardy or Lawrence novel, or any number of Irish, Scotch or English writers who look to the countryside in their work.

½ cup butter
2 tablespoons canola oil
3 pounds ground veal (or beef, lamb, pork, or poultry)
1 large onion, peeled and minced
1 teaspoon dried thyme
½ teaspoon dried dill
2 cups chopped, cooked spinach, thoroughly drained
Salt and pepper to taste
6 cups mashed potatoes
Two 9-inch unbaked pie shells (see Flaky Pie Pastry recipe, page 18)
2 tablespoons melted butter
¼ cup dried breadcrumbs

Preheat the oven to 500°F.
Combine the butter and canola oil in a large deep frying pan over medium heat. Add the ground meat, onion, thyme, and dill and cook, stirring constantly, for about 8 minutes or until the meat begins to lose its color. Add the spinach and 2 cups of the mashed potatoes. Season with salt and pepper to taste and continue to cook, stirring constantly, for an additional 5 minutes.
Place an equal portion of the meat mixture into each of the pastry shells, mounding slightly in the center.
Using a spatula, generously cover the top of each filled pie shell with mashed potatoes, taking care that the potatoes come to the edge all around.
Using a pastry brush, lightly coat the potatoes with melted butter and then sprinkle with breadcrumbs.
Place in the preheated oven and bake for 15 minutes.
Lower the heat to 350°F and continue to bake for 30 minutes or until hot in the center and golden brown on top.
Remove from the oven and let rest for about 5 minutes before cutting into wedges and serving.

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Irish Oatmeal
Cookies
Makes about 3½ dozen

1 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1¼ cups unsalted butter, at room temperature
¼ cup granulated sugar
¼ cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 cups rolled oats
1 cup golden raisins
1 cup chopped walnuts

Preheat the oven to 375°F.
Line 2 cookie sheets with parchment paper. Set aside.
Sift the flour, baking soda, cinnamon, nutmeg, and salt together. Set aside.
Place the butter in the bowl of a standing electric mixer fitted with the paddle. Beat on low to just soften. Add the sugars, raise the speed to medium, and beat until light and airy. Beat in the egg and vanilla.
Add the reserved flour mixture and beat to blend. Add the oats and continue to beat until well-incorporated.
Remove the bowl from the mixer and, using a wooden spoon, beat in the raisins and walnuts.
Drop the dough by the teaspoonful onto the prepared baking sheets, leaving about 2 inches between each one.
Place in the preheated oven and bake for about 12 minutes or until golden brown and cooked through.
Remove from the oven and transfer to wire racks to cool.
Store, covered, at room temperature for up to 3 days.