Irish dishes

 PreparationRub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider (it may splatter); bring to a boil. Add rosemary sprig.Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid, until the lamb is fork- tender, 1 1/2 to 2 hours total.Transfer the lamb to a serving platter and tent with foil to keep warm.Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender (but not falling apart), 10 to 15 minutes more. Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.http://www.eatingwell.com/recipes/cider_braised_lamb.html PreparationPlace brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.Preheat broiler.Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes. http://www.myrecipes.com/recipe/corned-beef-cabbage-dinner-10000000581690/View the list »
 PreparationHeat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage For the recipe click the link below. http://www.myrecipes.com/recipe/potato-cabbage-soup-10000000524325/

Food & Recipes newsletter

Saint Patrick's Day or the Feast of Saint Patrick is a cultural and religious holiday celebrated on 17 March, the anniversary of his death. It commemorates Saint Patrick (c. AD 385–461), the most commonly recognised of the patron saints of Ireland, and the arrival of Christianity in Ireland

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Many people celebrate it different way either by going to the parade in your local city, going to church or by having a feast with friends and family. They have parade in Holyoke, Worcester and Boston, Massachusetts. Check to see if there is a parade in your area either in the newspaper, online or on TV.

They have church services to honor St. Patrick's Day just be sure to check your church bulletin for hours. The main foods during this holiday are Potato Cabbage Soup, Corned Beef and Cabbage Dinner and Braised Lamb Shanks. For the recipe just click on the pictures of each food dish.

Here is a little information about St. Patrick' Day. 'Saint Patrick's feast day, as a kind of national day, was already being celebrated by the Irish in Europe in the ninth and tenth centuries. In later times he became more and more widely known as the patron of Ireland.[16] Saint Patrick's feast day was finally placed on the universal liturgical calendar in the Catholic Church due to the influence of Waterford-born Franciscan scholar Luke Wadding in the early 1600s. Saint Patrick's Day thus became a holy day of obligation for Roman Catholics in Ireland. The church calendar avoids the observance of saints' feasts during certain solemnities, moving the saint's day to a time outside those periods. Saint Patrick's Day is occasionally affected by this requirement, when 17 March falls during Holy Week. This happened in 1940, when Saint Patrick's Day was observed on 3 April in order to avoid it coinciding with Palm Sunday, and again in 2008, where it was officially observed on 14 March (15 March being used for St. Joseph, which had to be moved from 19 March), although the secular celebration still took place on 17 March. Saint Patrick's Day will not fall within Holy Week again until 2160 (In other countries, St. Patrick's feast day is also 17 March, but liturgical celebration is omitted when impeded by Sunday or by Holy Week.)

'In 1903, Saint Patrick's Day became an official public holiday in Ireland. This was thanks to the Bank Holiday (Ireland) Act 1903, an act of the United Kingdom Parliament introduced by Irish Member of Parliament James O'Mara.[20] O'Mara later introduced the law that required that pubs and bars be closed on 17 March after drinking got out of hand, a provision that was repealed in the 1970s. The first Saint Patrick's Day parade held in the Irish Free State was held in Dublin in 1931 and was reviewed by the then Minister of Defence Desmond Fitzgerald. Although secular celebrations now exist, the holiday remains a religious observance in Ireland, for both the Roman Catholic Church and the Church of Ireland.In the mid-1990s the government of the Republic of Ireland began a campaign to use Saint Patrick's Day to showcase Ireland and its culture.'http://en.wikipedia.org/wiki/Saint_Patrick's_Day

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  •  PreparationHeat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove 1/3 cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil. Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage For the recipe click the link below. http://www.myrecipes.com/recipe/potato-cabbage-soup-10000000524325/
  •  PreparationPlace brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.Preheat broiler.Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes. http://www.myrecipes.com/recipe/corned-beef-cabbage-dinner-10000000581690/
  •  PreparationRub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.Heat oil in a large Dutch oven over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in hard cider (it may splatter); bring to a boil. Add rosemary sprig.Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid, until the lamb is fork- tender, 1 1/2 to 2 hours total.Transfer the lamb to a serving platter and tent with foil to keep warm.Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender (but not falling apart), 10 to 15 minutes more. Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.http://www.eatingwell.com/recipes/cider_braised_lamb.html
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, Springfield Healthy Food Examiner

I am a healthy food writer. I like food and even though I don't eat healthy. I will be writing recipes, diets and cooking tips for a healther you.

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