On March 17 each year, Irish Americans and many others celebrate St. Patrick’s Day American style and often serve corned beef and cabbage.

On March 17 each year, Irish Americans and many others celebrate St. Patrick’s Day American style and often serve corned beef and cabbage.  
The dish, however, isn’t truly Irish in origin and is seldom found in the Emerald Isle. Irish immigrants discovered corned beef on American soil and shifted the traditional menu from bacon and cabbage.  Traditional Irish cooking offers hearty dishes and delicious tastes to enjoy any day of the year.
Since potatoes remain a staple of the Irish diet, a dish called Stovies and Bacon offers an authentic taste of Ireland. The “stovies” are simply potatoes. This can be a side or main dish.
Another popular traditional dish is fish and chips, often a pub favorite.  Since St. Patrick’s Day falls on a Friday this year, Catholics who don’t eat meat on Lenten Fridays can opt for something that is totally Irish and quite tasty.
When it comes to baking, Irish cooks excel but one of the most traditional delicious breads is Irish soda bread.
Irish Stew provides a hearty meal for any season.  Although originally made with lamb, today it’s as common to find beef as the meat ingredient.
Go beyond wearing green and embrace the true taste of Ireland this St. Patrick’s Day!

Stovies and Bacon
3 medium potatoes, about 1 ½ pounds, peeled
6 slices thick sliced bacon
2 large onions, vertically halved and sliced
4 teaspoons butter
½ teaspoon salt
1/8 teaspoon black pepper
1/3 cup water
1. Place potatoes in a large saucepan and cover with water.  Bring to a boil over medium high heat. Cook 15 minutes or until partially cooked.  Drain and let stand until cool enough to handle.  Cut potatoes into half inch thick slices.
2. Cook bacon in a large skillet over medium high heat for 6-7 minutes or until crisp, turning occasionally.  Drain on paper towel lined plate.  Chop into small bits and set aside.
3.  Drain all but 3 tablespoons drippings from skillet, heat over medium heat.  Add onions, cook for 8-9 minutes until softened but not browned, stirring occasionally.  Transfer onions to small bowl.
4. Add butter to skillet and melt over medium heat.  Add potato slices, sprinkle with salt and pepper.  Top with onions, add water and cover.  Let simmer for 5 minutes, then stir in bacon and cook uncovered for 10-12 minutes until the potatoes are tender and browned, stirring occasionally.

Pub Style Fish and Chips
¾ cup all purpose flour, additional flour for dusting fish
½ cup flat ginger ale
Vegetable oil
4 russet potatoes
1 egg, separated
1 pound cod fillets
Lemon wedges
1. Combine ¾ cup flour, ginger ale, and two teaspoons vegetable oil in small bowl.  Cover and refrigerate 30 minutes to 2 hours.
2.  Peel and cut potatoes into ¾ inch sticks.  Place in large bowl of cold water.  Pour at least two inches oil into deep skillet or deep fryer.  Heat to 320 degrees, then drain and dry potatoes.  Fry in batches 3 minutes at a time until slightly softened but not browned.  Drain on paper towel lined plate.
3. Stir egg yolk into reserved chilled batter.  Beat the egg white with electric mixture until soft peaks form.  Fold egg white into the batter mixture, season batter with a pinch of salt.
4.  Preheat oven to 200 degrees.  Heat oil to 365 degrees.  Cut fish into pieces approximately 6 inches long and 2-3 inches wide.  Dust fish with flour and dip into the batter, shaking off any excess.  Lower into hot oil and cook 4-6 minutes until batter is browned and fish is cooked.  Cook in batches, drain on paper towels and keep warm in the oven.
5.  Return potatoes to hot oil and cook in batches for 5 minutes each until brown and crisp.  Drain on paper towel lined plate and sprinkle with salt.  Serve potatoes with fish with a wedge of lemon, with tartar sauce if desired.

Irish Soda Bread
2 ½ cups all purpose flour
1 ¼ cups whole wheat flour
1 cup raisins
¼ cup sugar
4 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
½ cup (1 stick) butter cut into small pieces
1/ 1/3 to 1 ½ buttermilk
1. Preheat oven to 350 degrees.  Grease large baking sheet or 8 inch round pie pan.
2. Combine both flours, raisins, sugar, baking powder, salt and baking soda in a large bowl.
3. Cut in the butter pieces with a pastry knife or two forks until mixture resembles coarse crumbs.  Add buttermilk until a slightly sticky dough forms.  
4. Transfer dough to greased baking sheet or pie pan. Shape into a 8 inch round loaf.  Using your fingers, make a cross in the top of the loaf.
5. Bake for 50-60 minutes until bread is golden brown with a firm crust.  Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Irish Beef Stew
3 pounds boneless beef cut into 2-inch pieces
2 tablespoons vegetable oil
2 onions, peeled and chopped into 1 inch pieces
2 tablespoons all purpose flour
3 garlic cloves, chopped fine
4 cups beef broth
3 carrots, peeled and cut into 1 inch lengths
2 celery stalks, cut into 1 inch lengths
1 tablespoon ketchup
1 bay leaf
¼ teaspoon thyme
¼ teaspoon rosemary
8 red skinned or Yukon gold potatoes, cut into large chunks
Salt and pepper
1. Season beef with salt and pepper.  Heat oil in a large Dutch oven over high heat.  When the oil begins to smoke slightly, add the beef in batches if necessary.  Cook stirring frequently for 5-8 minutes until browned.  Use a slotted spoon to transfer to a bowl.
2. Reduce heat to medium. Add onions and cook for approximately 5 minutes until translucent.  Add garlic and cook for another minute.  Whisk in 1 cup of beef broth and cook, scraping up the sediment from the bottom of the pan.  Stir in remaining broth.  Add the carrots, celery, ketchup, bay leaf, thyme, rosemary, and 1 teaspoon salt.  Return the beef to the pan.
3. Bring to a gentle simmer, cover and cook over low heat for 1 hour.  Add the potatoes,  replace the lid and simmer for 30 minutes.  Remove lid, increase heat to medium and cook, stirring occasionally for another 30 minute or until beef and vegetables are tender.  
4. Adjust seasoning to taste.  Add broth or water if the stew is too thick.
5. Serve and enjoy.