A proper Irish St. Patrick’s Day supper

A proper Irish St. Patrick’s Day supper

 

Funny how here in America, we are about to start celebrating everybody’s inner Irish with corned beef and green beer. But in Ireland, nobody eats corned beef on St. Patrick’s Day. The Irish will be having proper Irish bacon (more like ham than our bacon), potatoes, and cabbage, with parsley sauce, thank you very much. Or maybe a nice stew. 

Irish cooking tends to be a big joke here in the US, though that is quickly passing. The bad Irish food rap though, isn’t really Ireland’s fault. In reality,  bad Irish food is more a symptom of poverty and repression suffered at the hands of the English.  Irish people do not refer to the potato famine as a famine. Instead, they call it The Great Hunger. 

The famine and starvation were more a form of genocide, and Ireland during the famine years was actually a net exporter of food. The Irish had been kicked off their farms, their land confisgated by the British, who then stocked the farms with cattle to satisfy the insatiable British demand for beef.

In 1845 alone, Ireland exported 200,000 head of livestock, 2,000,000 quarts of grain, thousands of barrels of “corned” beef (named for the corn-sized chunks of salt used in the preserving process) and several hundred million pounds of flour – all under military and naval escorts.

The Irish have a long history of healthy, diversified agricultural practices and certainly would not have been caught with their entire food supply dependent on one single variety of one single crop if they had a choice.

Facts and statistics don’t nearly convey the tragedy and cruelty these resilient people endured.  According to one Polish observer,  corpses lined roads with green mouths from eating grass, whole families standing in snow in complete nakedness having pawned their clothes, or a starving mother half insane thrusting her dead child forward and begging for a coffin.

England being, at that time, the wealthiest nation in the world. 

Funny how today, we who rebelled with all our might against the golden handcuffs of England, have today, manifested a very similar nation to the old British Empire. The same platitudes about withholding charity and assistance lest the poor become lazy were popular among wealthy British then, just as they are today, here in the US. 

Oh sure, tomorrow is a day of fun and revelry, well deserved for sure. But the great Irish thinker, Edmund Burke reminds us, “People will not look forward to posterity who never look backward to their ancestors.”

Sooo, on this eve before St. Patrick’s Day, let’s give a nod to the real Ireland, and the stoic pluck of all the Irish forced to harsh new lives in America, without whom The United States of America would be a very different place. 

 

Yinzer Red Beans and Rice

Yinzer Red Beans and Rice

I’m a Pittsburgh girl, so maybe there are cultural Red-Beans-And-Rice nuances I am not getting here. Made on Monday, check.  Our own Auburn Meadow Farm Classic Cajun Andouille, check, check.  Slow cooked all day? Nope. This is a quicker version, because I had already cooked beans in broth waiting in my freezer for just such a day.

All you real-deal Cajun cooks? Sorry, but also, not sorry, because this is some really good, wholesome, hearty hygge for a dreary winter day.

Since COVID, people have been hoarding good culinary beans, which is sad if they are just being stashed in somebody’s bunker – the ten pound bags of pintos at Walmart do a pretty decent job of resting on a shelf.  The Rancho Gordo heirloom beans offer a range of flavor and texture that those ten-year-old warehoused beans just can’t bring. And, if you are planning a garden, those Rancho Gordos are good for planting too, so save some of your favorites and give them a go for some fresh shelling beans.

But hoarders can’t kill my bean joy. If you can’t have the bean you love, which for Red Beans and Rice would have been Domingo Rojas, then love the bean you have, which happens to be Ayocote Negro. Selecting beans by texture not color is key here. The Ayocote Negros are a gorgeous, substantial, shiny, black bean, and were perfect, if not red.

This should take ten minutes of prep and a half hour to forty minutes simmering, and serves four to six. Printable recipe here. 

Ingredients:

  • 1# smoked Andouille, sliced into 1/2” disks
  • 2 pint containers of pre-cooked cooked beans in broth* (or 2 cans of kidney beans, drained)
  • 1 TBS good cooking fat, I use lard or bacon fat*
  • 1 onion chopped
  • 1 green pepper seeded and chopped
  • 4 ribs celery, chopped
  • 4 cloves garlic, chopped
  • 1/2-tsp to 1 TBS cayenne pepper dependent upon how hot you like yours. I omit entirely as I cook for people who don’t tolerate spices.
  • 1-28 ounce can whole tomatoes in juice
  • 1/2 tsp ground sage or poultry seasoning
  • Smoked ham hock (optional)
  • splash cider vinegar
  • Salt and freshly ground pepper to taste
  • Mild hot sauce like Frank’s or Crystal for serving
  • Cooked white rice for serving

Method:

  1. In a Dutch oven, melt your cooking fat over medium heat, add onion, green pepper, and celery. Sautee until softened, do not brown.
  2. Add garlic and andouille disks and sautee to release fragrance.
  3. Add the tomatoes, ham hock if using, cayenne and sage.  Allow to gently simmer, allowing the flavors to develop.
  4. Add the beans, if you are using canned beans, strain the liquid before adding. continue to simmer to allow the beans to absorb the flavors. You don’t want to cook dry though, you are going for the texture of a thick soup. If your pot starts getting too dry, add some water (best boiled first – I use my teakettle).
  5. Taste and add salt, pepper, and cider vinegar to taste.
  6. Serve your beans with rice – this is important. It is honestly not difficult to make a perfectly cooked pot of rice. That detail makes a huge difference.

If you really want to eat like a farmer, try topping a bowl with a poached egg for breakfast 😃. It’s even better next day.

*Some astericks here, because I am a pantry cook, and have stored in my freezer and pantry items you may not. That’s okay though, it’s not a big deal this recipe is pretty flexible.

Get these ingredients from us*:
Classic very mild smoked Andouille from our pastured pork, smoked ham hocks, Ayocote Negro beans

*Inventory subject to change without notice

 

What’s in season: Celebrating strawberries with homemade Strawberrycello

What’s in season: Celebrating strawberries with homemade Strawberrycello

 

If I was going to name one skill to master to save money and really intensify the flavors of your home cooking, it would be to deeply start exploring the juices. We throw away so much flavor and nutrition because we don’t value that extra bit of juice in the pan. Yet we will buy a separate spice or sauce to do exactly what that discarded juice will do if you would only recognize it.

Seasonal fruit is a great example of how harnessing the power and flavor of those natural peak-of-freshness juices makes your cooking extraordinary. Most recipes solve the issue of too juicy in pies and jams by cooking the fruits down, and adding thickener. But reverse that thinking, and slow down your process, and I think you will be amazed at the difference.

Got my first strawberries from the local Amish farmer a couple days ago. Plain, simple, straight-up strawberry jam may be one of my very, very favorite kitchen staples. But last year, I made this. And it’s a pretty wonderful way to celebrate that unmistakable flavor of a fresh, ripe, local strawberry in January. And a really excellent DIY gift idea, if you are inclined to think ahead that way.

Strawberrycello

  • 2 pints strawberries, hulled and sliced, or 1-1/2 pounds frozen strawberries, thawed
  • 1-1/2 cups Simple Syrup*
  • 1 fifth vodka, 80 – 100 proof

Muddle the strawberries and simply syrup with a wooden spoon in a half-gallon jar. Stir in the vodka. 

Seal the jar and put it in a cool, dark cabinet until the liquid smells and tastes strongly of strawberries, about 7 days.

Strain the mixtue with a mesh strainer into a clean quart jar. Do not push on the solids to extract more liquid – it will make your Strawberrycello cloudy. 

Note: If you feel your berries may have been a little overripe, and the flavor of your liquor seems a little flat, add a Tablespoon of strawberry or raspberry vinegar to restore the balance.  

Seal and store in a cool, dark cabinet. Use within 1 year. 

Perfect for sipping on a summer day, for spiking a cosmo, mixing with a summery white wine like Prosecco – don’t forget to chill the glass! 

From the very fun book, Homemade Liqueurs and Infused Spirits by Andrew Schloss. 

Martha will show you how to make herb sugar here.

 

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