Photo: Courtesy of oregonlive.com
Even though St. Patrick’s Day is still a little while away, we’ve decided to celebrate all month long (starting with the Whiskey Walk Saturday, March 7th). Though the day often conjures up images of beer, bacon and cabbage, Irish cuisine just might be the country’s best kept secret. In fact, the Ballymaloe Cookery School, a world-renown culinary institution specializing in organic, farm-to-table dishes, is located on the southeastern coast of Ireland. Graduates of the school go on to become food photographers, international chefs, and entrepreneurs.
Irish cuisine is exquisite in its simplicity, extremely hearty, and often made from high-quality, wholesome ingredients. Irish stew, for example, is made with chunks of lamb, potatoes, onion, and parsley. There are typically only six or seven ingredients in Irish soda bread, another staple that often gains popularity around St. Paddy’s Day. Irish food is unique in that it has been influenced by multiple different social factors due to the country’s rich history. Though potatoes have historically been an essential part of the Irish diet, purists argue that meals were also heavy in lamb, carrots, and onions. Today, Irish cuisine is heavily influenced by West African and Eastern European fare.
This week, we’re putting a spotlight on a special little known Irish dish. Irish Seafood Stew, also known as Irish fish chowder, is made with tons of heavy cream, at least three different types of fish, and mussels (yum!) . It’s the perfect soup to make as we wait out the final weeks of winter. The savory stew is best served with a thick slice of Irish soda bread and a pat of cold, salty butter. Check out this link find out how make your own version. Not in the mood to make it yourself? Head to Puck Fair in Soho to get your fix of their classic beef stew!
– by Nicole Piquant
