From Irish pastures comes A POT OF GOLD
Yes, there's a pot of gold at the end of the rainbow. It's found in each blade of grass growing in Ireland's lush pastures. Small herds of cows graze freely, and the milk, rich in beta-carotene from the grass, produces butter and cheeses of an exceptionally golden hue.
Thousands of years before the Irish discovered potatoes, dairy cows, milk and butter were being woven into the fabric of Irish society, according to the Cork Butter Museum in Cork City, Ireland. The Cork Butter Exchange, a market created by the merchants of Cork City in 1769, was in its time, the largest butter market in the world, exporting as far away as Europe and America.
Today, dairy products continue to play an important role in Irish cooking. Cooperatives of farmers, creameries and cheesemakers provide delicious Irish butter and cheeses throughout the U.S.
<B>Potato Topping</B>1¼ pounds russet potatoes, peeled and cubed2 tablespoons butter1/3 cup milk1 cup shredded cheese½ teaspoon salt<B>Filling</B>1 pound lean ground beef2 tablespoons butter1 medium onion, chopped4 small carrots, peeled and sliced Z\v-inch thick2 tablespoons flour¾ cup Guinness Stout¾ cup beef stock1 teaspoon dried thyme½ teaspoon salt½ cup frozen peas, thawedPreheat oven to 375 degrees and lightly butter an 11- by 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside.Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.
1 small swede (rutabaga) cut into cubes2 carrots, cut into cubes1 parsnip, cut into cubes3 tablespoons olive oil4 tablespoons (¼ cup) butter1 onion, finely chopped2 celery stalks, finely chopped1 garlic clove, crushed1 teaspoon chopped fresh thyme1 quart (4 cups) vegetable stock½ cup single cream (or substitute half and half)Salt and freshly ground black pepperPreheat oven to 400 degrees. Place swede, carrots and parsnip on baking sheet and drizzle with 2 tablespoons olive oil. Season generously and roast for 25 to 30 minutes until golden brown and tender, shaking baking sheet occasionally to ensure even cooking.Meanwhile, heat remaining tablespoon olive oil and butter in large heavy-based pot, and add onion, celery, garlic and thyme. Cook for 4 to 5 minutes until softened but not browned, stirring occasionally.Add roasted root vegetables to pan and then pour in stock. Bring gently to boil, then reduce heat, cover and simmer for 25 to 30 minutes until completely tender, stirring occasionally. Purée with a hand blender until completely smooth.To serve, stir cream into soup. Gently heat through and season to taste, then ladle into warmed bowls.Note: You don't have to add the cream if you're watching the calories, but you might need a little extra stock to thin the soup.
<B>Filling</B>1½ pounds rhubarb, cut in ½ inch slices½ cup sugar<B>Crumble:</B>4 tablespoons (¼ cup) butter4 ounces (scant 1 cup) white flour, preferably unbleached¼ cup superfine sugarPreheat oven to 350 degrees In bowl, mix filling ingredients; turn into a 1-quart (4 cups) capacity pie dish.Rub butter into flour just until mixture resembles coarse breadcrumbs, then stir in sugar.Sprinkle this mixture over rhubarb in the pie dish. Bake for 30 to 45 minutes until topping is cooked and golden. Serve with whipped cream and soft brown sugar, or try stirring a little Amaretto into your cream.
3½ cups stone-ground whole wheat flour, preferably Irish or Irish-style1½ cups unbleached white flour, preferably Irish, or pastry flour, plus more for dusting¾ teaspoon baking soda1 teaspoon salt1 teaspoon softened butter, plus more for greasing1¾ to 2 cups room-temperature buttermilkPreheat oven to 375 degrees. Mix wheat flour, white flour, baking soda and salt together in a medium bowl. Work butter into mixture with your fingers.Form a well in the middle of flour mixture and pour buttermilk into the well. Form your hand into a rigid claw and stir dough slowly but steadily in a spiral motion, starting in the middle and working outwards. Dough should be soft but not too wet or sticky. (Start with 1C\v cups buttermilk, gradually adding, if necessary, to achieve the right consistency.)Turn dough out onto a floured board. Flour your hands lightly, then shape dough into a flat rectangle about 2 inches high. Cut dough in half lengthwise with a wet knife, then gently push each half into a lightly greased glass or foil loaf pan. Bake for 50 to 60 minutes, or until the tops of the loaves are nicely browned.Serve this bread with plenty of butter. Makes two loaves.
