St. Patrick’s Day is March 17. These recipes from eatingwell.com have a bit of green and some Irish flavors for sampling.
Whole Wheat Irish Soda Bread
2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 tsp. baking soda
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1 tsp. salt
2-1/4 cups buttermilk
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray and sprinkle with a little flour.
Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean the dough off your hand.
Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
Bake the bread for 20 minutes. Reduce oven temperature to 400 degrees and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.
Quick Corned Beef and Cabbage
2 Tbsp. pickling spice
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1 tsp. dry mustard
1 tsp. kosher salt
1/2 tsp. ground pepper, divided
1/2 small cabbage, cored and cut into wedges
8 small carrots, trimmed
2 cups halved baby potatoes
4 Tbsp. extra-virgin olive oil, divided
2 Tbsp. malt vinegar or white-wine vinegar
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1 Tbsp. chopped fresh dill, plus more for garnish
1 tsp. whole-grain mustard
1 lb. skirt steak, trimmed
Preheat the oven to 450 degrees. Grind pickling spice in a clean spice grinder or coffee grinder. Transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.
About 10 minutes before the vegetables are done, cut the steak in half crosswise (if it's one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
Whipped Shamrock Shake
1 cup vanilla ice cream (regular or nondairy)
1 cup low-fat milk (reduce milk to 1/2 cup for a thicker shake)
1/4 tsp. peppermint extract
1-2 drops natural green food coloring
Whipped cream, fresh mint sprigs and sprinkles for garnish (optional)
Place ice cream, milk, peppermint extract and food coloring in a blender. Blend until smooth.
Pour into 2 tall glasses and top with whipped cream, fresh mint sprigs and/or sprinkles, if desired.
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.
