St. Paddy’s Day 2019

Sunday Dinner – 17 March 2019

St. Paddy Snow

The scene out our back windows Sunday Morning showed no hint of green, as a late season snow had covered everything in downy white. Inside the mood was festive though, with St. Paddy’s Day Radio from Sirius XM streaming throughout the house. I began peeling carrots about 7:30, and had them sautéing with onions and shallots before eight. I’d picked up two nice flat cut corned beef briskets (Morton’s of Omaha) from Aldi. They went into the pot next, along with malt vinegar, pickling spices and a can of Guinness.

Corned Beef in the Pot

After that simmered for five hours, I added about three pounds of red potatoes and a couple small heads of cabbage cut into wedges.

This was the second year using this recipe from Sunset Magazine. It turned out perfect this time. Last year I’d used cheaper point cuts from Jewel or somewhere, and it was good, but this year’s meal was dramatically better.

Corned Beef and Cabbage

Claudia made dark chocolate Guinness cupcakes with vanilla icing and caramel that were awesome.

Guinness Cupcakes

For the wine pairing, surely you jest.

Irish Libations

So fill to me the parting glass, goodnight and joy be with you all.

St. Patrick’s Day Weekend

Sunday Brunch and Dinner – 18 March 2018

Green Flowers

Aunt Pat’s Lovely Bouquet

We had the folks and Aunt Pat over early this Sunday so we could work in a late breakfast as well as dinner. Claudia was up before 7 AM putting together her white chocolate and raspberry scones, which involved a very labor intensive process of grating frozen butter into the dry ingredients mixture. We tried using a food processor for this bit, but that didn’t work out, so she went back to the box grater, painstakingly dispensing two pounds of Irish butter. Once the dough was resting in the fridge, she headed out to Yoga while I started preparing a huge pot of veggies and corned beef.

We had Pandora’s St. Patrick’s Day station streaming as the family arrived, and Claudia baked the scones. I had some sausages and Potatoes O’Brien ready, and a fresh pot of coffee on. Claudia, Pat and Mom added a wee nip o’ Tullamore Dew to their mugs. Aunt Pat brought a lovely, festive bouquet.

Claudia had also made Shamrock Bark on Saturday evening as an additional treat.

After breakfast, the folks and Pat settled in for some games of cribbage while dinner continued to simmer. In past years, we had always cooked the corned beef in a crock pot, but this year I decided to try a recipe we’d seen in Sunset Magazine for Patrick’s Corned Beef and Cabbage. I honestly don’t know how we survived before we got a 12 quart stock pot, and toward the end of the cook, it was almost too small.

We used two point cut briskets, over seven pounds together, along with five medium onions, 2 pounds of carrots, 2 1/2 pounds of red potatoes and two full heads of cabbage. The addition of malt vinegar, Guinness and lots of whole spices to the pot added something special, but what was most notable about the recipe was that the cabbage was cooked perfectly. Instead of the limp, slimy mess that usually comes out of the crock, this still had a little firmness to it, since it was added late in the cooking.

I also tried a new soda bread recipe from BTE this year. The other recipe I’ve always used includes caraway seeds and raisins, and is a little sweeter, almost like a thick scone. This one turned out to be a much better compliment to the meal, with a dense, fluffy crumb and nice crunchy crust.

Claudia also served three varieties of Irish cheeses with the meal. The wine was a very nice Matt Iaconis Cabernet Sauvignon from 2015. Some Guinness Stout, Smithwick’s Red Ale and Tullamore Dew were also consumed, and after dinner one round of Grasshoppers with mint chocolate ice cream for dessert. :)

Sláinte Mhaith!