It’s the one day a year that nearly everyone claims to be at least a wee bit Irish! I have my seitan “corned beef” roasting in a slow oven (i knowit’s not really traditional Irish fare, but I love it so) my cookiedough chilling for shamrock cutouts, Celtic Woman in the CD player and my special shamrock tablecloth ready to spread.
A bit later, when everyone is home and hungry, I’ll prep my ingredients for Colcannon (a lovely cabbageand potato concoction) and bake a nice Irish soda bread.
I’ll be making a nice green punch to drink too. We’ll listen to Bing Crosby sing ”Who Threw The Overalls In Mrs. Murphy’s Chowder” and generally just have a grand time!
What do you do, if anything, to commemorate St. Paddy’s Day? Wearin’ o’ the green? Special menu plan? Leprechaun hunt?
Ingredients 3 pounds potatoes, scrubbed 2 sticks earth balance 1 1/4 cups hot unsweeteded soy milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 4 scallions, finely chopped
a few drops of liquid smoke, if desired
Chopped parsley leaves, for garnish
Instructions Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash potatoes, leaving them a little lumpy. Add 1 stick of butter in pieces. Gradually add hot soy milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add
2 tablespoons earth balance to tenderize it. Cover with lid for 2 minutes.
Drain thoroughly before returning it to the pan. Chop into small pieces.
Add cabbage, scallions, and liquid smoke, if using, to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put a dollop of earth balance into each indentation. Sprinkle with parsley.
Irish Soda Bread
Yield: 8 to 10 servings
1 1/2 cups plus 2 tablespoons unsweetened soymilk
1 tablespoon plus 1 1/2 teaspoons vinegar
4 cups AP flour
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 425 degrees and brush a baking sheet with
olive oil. Combine the soymilk and vinegar in a small bowl and
set it aside. Sift the flour, baking soda, and salt into a large
mixing bowl. Form a well in the center, and add the soured soymilk,
stirring with a large spoon until the mixture forms a dough firm
enough to shape into a ball. Place the dough on the oiled baking
sheet and form into a circle 8 inches in diameter and about 1 1/2
inches thick. Using a shape knife, make 3 vertical slashes into
the top, 1/2-inch deep and about 2 inches apart. Then, crisscross
with 3 horizontal cuts abut 2 inches apart. Bake the bread 40 to
45 minutes or until the bread forms a golden brown, firm top and
bottom crust. Serve immediately or warm gently to serve later.