Category: St. Patrick’s Day

Foam on the Range: Cooking with Beer

You can do a whole lot more with beer than just drink it.

In fact, Men’s Health Magazine cites a total of 31 uses for beer, none of which have anything to do with tossing one down the hatch, yet 8 of which have to do with cooking—if you count the one about scaling fish (with the bottle cap, not the brew).

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Sausage in Profile: Bangers

While the concept of sausage is simple, thousands of variations can be found throughout the world.  Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and  cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausagetheir flavor profiles, histories, and uses—from familiar favorites to unique finds.

Bangers are a favorite in pubs and homes all across the British Isles. Whether enjoyed as part of the classic comfort food bangers and mash or as part of a full breakfast, bangers have found a welcoming fanbase here in the U.S. as well.

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Culinary Classic: Shepherd’s Pie

Tracing its 18th century origins to the British Isles, Shepherd’s Pie is a humble dish, born of frugality.

Early on it was called Cottage Pie, consisting of stewed ground meat (usually left over roast), potatoes, carrots, and peas combined in a rich gravy, topped with a thick layer of mashed potatoes, then put in a hot oven to warm the contents and brown the potato topping. (more…)

Corned Beef: A Salty Tradition

Corned beef has nothing to do with stalks, silk, husks, or cobs.

The corn in corned beef refers to the English use of the word to describe various particles with a bigger-than-granular texture. And, in this case in particular, it means the coarse salt used to cure the beef. (more…)

The Makings of an Irish Breakfast

A traditional, full Irish Breakfast is a truly hearty affair. It typically includes bangers; thick-sliced smoked bacon or loin bacon; black pudding (also known as blood sausage) and/or white pudding (blood pudding without the blood); grilled tomatoes topped with grated cheese and herbs; fried, poached, or scrambled eggs; Irish beans; soda bread; and good, strong coffee or Irish Breakfast tea. Boxty—an Irish potato pancake—is a commonly seen breakfast side-dish.

Makings of an Irish Breakfast

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Irish Cuisine: An Ode to Land, Sea and Frugality

As in most developing ancient European societies, the transition from Stone Age to the Bronze Age had a dramatic affect on what the people of Ireland ate and how they prepared it.

The development of malleable, heat-tolerant materials meant that foods could be cooked in a vessel using moist-heat methods, rather than solely by dry heat over or in an open fire. The most primitive method of moist heat cooking is boiling—meat and or vegetables cooked in water until palatable.

In ancient times, the cauldron—a large three-legged pot suspended over a fire—was the most common cooking vessel, and it can be traced to the origins of so many traditional Irish soups, stews, and braises we know and love today. The earliest ovens were simply cauldrons turned upside down and placed over a fire.

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Culinary DIY: Make Your Own Corned Beef

Although corned beef takes five days to cure, it is otherwise very simple to make and more than worth the time. The result is a revelation to those familiar only with the stuff found in delis and diners, and if you’ve got leftovers, you can make the best Reuben Sandwiches and Corned Beef Hash you’ve ever had.
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