#SCBDRecipe: Organic Recipes for St. Patrick’s Day

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St. Patrick’s Day is a great holiday for all of our fellow die-hard foodies. From corned beef and cabbage to soda bread, the Irish really know how to cook up a delicious holiday. Growing up with an Irish grandmother, I was lucky enough to indulge in an annual St. Patrick’s Day feast, complete with the traditional and delectable dishes mentioned above. While I love my grandmother’s cooking and celebrating my Irish heritage, it’s nice to switch it up every once in a while!

With some help from Fancy Girl Table, we’ve rounded up some fun new twists on some classic Irish dishes. These organic dishes are perfect for those of you who are looking to switch up your St. Patrick’s Day dinner menu.

Fancy Girl Table (www.fgtable.com), a popular catering and event design company, has a unique menu for the famous Irish holiday, like Emerald Arugula Salad with Pickled Berries, Upside Down Smoked Lentil Shepherd’s Pie, Sugar Hill Farm Corned Beef with Mustard Roasted Cabbage, Chocolate Stout Bread Pudding and more. They can provide recipes or tips on how to create a fun and tasty menu for your own St. Patrick’s Day party. The menu items are inspired by ingredients from local farms and are so tasty they break the stereotype of organic food.

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Beer Braised Chicken Stew with Potatoes & Onion

-4 garlic cloves, finely chopped                                                                                               -1 tablespoon smoked paprika                                                                                                 -3 tablespoons extra virgin olive oil                                                                                           -2 ½ lbs. skinless boneless chicken thighs                                                                             -1 12-ounce bottle of beer (ale or brown)                                                                               -2 bay leaves
-1 cup frozen pearl onions                                                                                                       -1 lb. red fingerling potatoes cut in half lengthwise                                                                   -1 large carrot, sliced                                                                                                               -2 tablespoons whole grain mustard                                                                                         -2 teaspoons fresh thyme, chopped                                                                                       -1-cup chicken stock                                                                                                               -1 tablespoons fresh parsley, chopped                                                                                   -1 tablespoon fresh chives, chopped                                                                                      -Salt & Pepper to taste

  • Mix together the garlic, smoked paprika and 2 tablespoons of the olive oil to form a paste. Rub all over the chicken thighs and let marinated at least an hour.
  •  Heat a large pot over medium-high heat. Add the remaining olive oil and when hot, add the chicken. Season to taste with salt and pepper. Brown the chicken on both sides.
  • Add the beer, bay leaves, onions, potatoes, mustard, thyme and chicken stock. Simmer until the chicken is cooked through and the potatoes are fork tender.
  •  Add the parsley & chives and adjust salt and pepper.                                                         Note: this dish is best made the day before to allow for the flavors to further develop.
  • Yields 6 servings

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Emerald Salad with Pickled Berries, Caramelized Apples, Irish Cheese & Smoked Mustard Vinaigrette

-1 piece of sliced ginger, ½ inch thick                                                                                     -8 pink peppercorns                                                                                                                 -3 allspice berries                                                                                                                     -1 cinnamon stick                                                                                                                   -2 cloves                                                                                                                                 -1 bay leaf                                                                                                                                 -6 tablespoons sugar                                                                                                             -2 tablespoons sea salt                                                                                                             -1 ½ cups red wine vinegar                                                                                                     -1 ½ cups water                                                                                                                     -1-pint blackberries                                                                                                               -1-tablespoon butter                                                                                                                 -4 medium red- or pink-skinned lady apples (such as Pink Lady) cut in half and seeds removed                                                                                                                                   -1-teaspoon sugar                                                                                                               -1/2-cup extra-virgin olive oil                                                                                                   -3 tablespoons sherry vinegar                                                                                               -1 large shallot, minced                                                                                                           -1 teaspoon Dijon mustard                                                                                                   -3/4 teaspoon smoked paprika                                                                                           -1/4-teaspoon salt                                                                                                                 -1/4 teaspoon freshly ground pepper                                                                                     -4 cups dark green arugula                                                                                                      -¼ cup toasted pecans                                                                                                         -4 ounces Irish cheese, such as Cashel Blue

• In a saucepan, add the ginger, spices, bay leaf, sugar, salt, vinegar & water. Bring to a boil, and then reduce to simmer until the sugar has dissolved. Cool the brine. Pour over the black berries that have been placed in a large jar. Cover and refrigerate for at least 3 days, but one week is best.                                                                                                     • Cook the lady apples: in a skillet heat the butter. When hot, add the lady apples and sprinkle with the sugar.                                                                                                             • Cooked the lady apples over medium heat, turning them occasionally. Cook until softened and lightly browned.                                                                                                   • Make the dressing: Place oil, vinegar, shallot, mustard, paprika, salt and pepper in a blender; blend until well combined. You will have dressing leftover for more salads.             • Assemble the salad by tossing the arugula, apples, and pickled berries with ¼ cup of the dressing. Season with salt and pepper to taste. Add more dressing if necessary. Top with crumbled cheese and pecans.                                                                                       •Yields 4 servings

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Vegan Upside Down Shepherd’s Pie

-4 Large Sweet Potatoes, peeled & cut into 6 pieces                                                             -4 Large Russet Potatoes, peeled & cut into 6 pieces                                                             – ½ tablespoon each chopped fresh oregano, rosemary & thyme                                         -4 tablespoons extra virgin olive oil                                                                                         -1-¼ cup green or red lentils                                                                                                   -2 bay leaves                                                                                                                           -1-teaspoon onion powder
-½ teaspoon smoked paprika
-¼ teaspoon ground fennel                                                                                                   -¼ teaspoon ground cinnamon                                                                                            -½ teaspoon chili powder                                                                                                        -1 cup chopped onions                                                                                                           -1 ¼ cup sliced shiitake mushrooms                                                                                      -1 red pepper, chopped small
-1 cup chopped kale                                                                                                             -1 ¼ cup bread crumbs. We use Mary’s Gone Crackers: Just The Crumbs. They are gluten-free and have a great texture.
-Salt & Pepper to taste

  •                              Preheat oven to 375 Fahrenheit
  • Make the mashed potatoes: Place all the potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a fork. Strain the potatoes, but save 1 cup of the potato water. Put the potatoes and 1 cup of the reserved water back into the pot with the fresh herbs and 2 tablespoons of the olive oil and mash. Season with salt & pepper to taste. Set aside.
  • Cook the lentils: place lentil in a pot with enough water to cover. Add bay leaves and bring to a boil. Reduce to a simmer, add spices and partially cover. Add more water if needed during cooking. Cook until soft.
  • In a sauté pan, heat 1 tablespoon of olive oil until hot. Add the onion and sauté until translucent. Add the mushrooms and peppers and cook until the mushrooms release their liquid. Add the chopped kale and sauté until just wilted. Add in the cooked lentil, add salt and pepper and mix well. Remove from heat.
  •  Assemble: In a baking dish (we use a 9 x 13 inch dish) add the remaining 1 tablespoon of olive oil and 1 cup of the bread crumbs. Mix together then spread on the bottom of the dish. Next layer ¾ ‘s of the masked potatoes and spread evenly over the breadcrumbs. Next spoon the lentil vegetable mixture over the mashed potatoes and lightly press down to make even. Then with a scoop or spoon, scoop on the remaining potatoes, making about 12 balls. Cover the top with the remaining breadcrumbs. Cover with aluminum foil and bake for approximately 45 minutes. Remove foil and bake 15 minutes more or until browned on top.
  • Yields 8 servings. Serve with some steamed broccoli or a big salad.
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