Even the French are Irish Today

Happy St. Patrick’s Day! They say everyone is Irish today – even the French, although they would say Irlandais. In America it’s almost true, because about 33.3 million people report Irish ancestry. So let’s all wear the green today, and celebrate all things Irish.

We have a few Irish recipes to inspire you, and an Irish toast: Every food fresh, every drink mature. Erin go bragh!

We acorned-beef-brisket-recipe.jpgre big fans of corned beef, and really like making it ourselves with this simple corned beef recipe. You can use Angus beef brisket, or get slightly more fancy with Wagyu brisket for this recipe.

What’s nice about making it yourself is controlling the ingredients … and of course, the sandwiches you can make afterward. The hardest part is planning a week or two ahead!

It’s obviously too late to start today, so file this recipe for next year, and see how easy it can be to corn your own beef.

Irish Stout Lamb Loin with Colcannon

This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner or St. Patrick’s Day. It relies on Guinness stout, bacon and butter for its depth of flavor. The cook gets to drink the other half of the bottle while in the kitchen. Those are the rules.
 irish-stout-lamb-loin-with-colcannon-recipe

 Traditional Irish Dingle Pies

This recipe is from Colman Andrews’ excellent tome, The Country Cooking of Ireland, which was published a few years ago and remains the definitive book on the subject. These savory, rustic hand-pies are a staple at Ireland’s oldest festival, Puck Fair. We do like a meat pie.

dingle-pie-recipe

Duck Confit & Porcini Shepherd’s Pie

Combining potatoes, a well-known staple in Ireland, and meat, a shepherd’s pie is the perfect way to eat like the Irish. In our recipe it’s duck leg confit, an admittedly French ingredient, that fills the pie, but we have another recipe for Wagyu Beef Shepherd’s Pie if you are a strict traditionalist.
 duck-confit-porcini-shepherds-pie-recipe

Braised Rabbit in Hard Cider

Another recipe from Colman Andrews’ breathtaking cookbook, The Country Cooking of Ireland, is this one for rabbit braised in hard cider with fresh thyme. Andrews says that this dish was traditionally cooked over a fire in cast-iron. We can certainly applaud that tradition.

braised-rabbit-in-hard-cider-recipe

Bacon Cheddar Scones

These easy-to-make scones have crispy edges, a flaky yet tender interior, and are packed with flavor from our Applewood smoked bacon, sharp cheddar cheese, and fresh chives. They’re equally delicious split and filled with scrambled eggs for brunch or simply eaten on their own, fresh from the oven. Slather some Kerrygold butter on top. Mmmmm.

bacon-and-cheddar-scones-recipe

What is your favorite food to eat on St. Patrick’s Day? Share with us in the comments, or find us on social media … we are @dartagnanfoods on Facebook, Instagram or Twitter.

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