>A couple of easy Irish side dishes for St. Patty’s Day


I’ve just published a post over on Foodwhirl detailing a recipe for traditional corned beef and cabbage.

Every year, I make a traditional Irish boiled dinner for St. Patty’s day – corned beef, cabbage and Champ.  This year, I decided to do an Irish Soda Bread to go along with it.  It’s one of the easiest breads you’ll ever make – similar in texture to a Southern American biscuit or an English scone, but without the butter or shortening.

Traditional Irish Soda Bread

4 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk.

Preheat the oven to 425F.  Begin by whisking together your dry ingredients.  Make a well in the center and pour in the buttermilk.  Mix quickly to combine and turn dough out onto a floured surface.  Knead a few times to create a smooth ball, and place on a floured baking sheet.  Make a two-inch thick disk and cut a deep X in the center to allow steam to escape and rising to occur.  Place on a rack in the center of the preheated oven and bake for 30 minutes.  Serve warm with butter.

4 large russet potatoes, peeled and diced in 1-inch cubes
1/2 cup cream
1/2 cup milk
1 cup chives
1/2 stick butter
salt and pepper to taste

Boil potatoes in salted water until tender.  Drain and run through a food mill or ricer (or mash very well until smooth).

Combine milk, cream and chives in a saucepan and bring to simmer.  Pour hot milk/cream mixture over riced/mashed potatoes and stir to combine.  Taste for seasoning and add salt/pepper as desired.  Serve in individual bowls with a pat of butter in the center.

Enjoy!  Happy St. Patty’s Day!


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