We celebrated St. Patrick's Day a day late, which worked out perfectly - we were actually going to do it a day early so you'd all have a few recipes to use for your own St. Patty's Day feast, but Jenna moved into her own apartment that day and we ended up getting fish from a local bar & grill, then Saturday we had a bachelorette party to attend, so our St. Patrick's Day feast moved to today, Sunday. That worked out perfectly, though, as it was a much more laid-back day and Justin was off work, as opposed to Friday and he would have missed out.
Here's little man celebrating:
Can't pinch him! Justin had him for the night while Jenna and I were at the bachelorette party, so he brought him to a local bar to celebrate. I heard he was quite the hit! He got some green beads and everything! In other news, he has a tooth! FINALLY! That thing has been working its way to the surface for weeks, accompanied by excess drooling and lots of crabbiness. It finally broke through on St. Patrick's Day! He still wants nothing to do with food though... I've nicknamed him Fort Knox whenever I try to have him taste something. Can't get a spoon between those lips whatsoever! I guess if he intends to take after his dad, though, he'll wind up eating us out of house and home, so maybe he's giving me time to save up right now... Who knows?
Of course we had some variation of corned beef and cabbage, since that's what you do for St. Patty's Day! I cooked a corned beef brisket in the crock pot all day with the seasoning packet it came with, and some beef broth and carrots. I cooked it on low for about 8 hours and it turned out great. As for the cabbage, we made an Irish colcannon, which is a mashed potato recipe with cabbage mixed in. It was really good! We also had some Irish soda bread, which turned out delicious as well. Following are the recipes for those two:
Colcannon
adapted from All Recipes
~8 russet potatoes, peeled and cubed
2 tbsp olive oil
1/4 small head cabbage, chopped
1 medium onion, chopped
1/2 cup milk
1 tsp garlic powder
salt and pepper to taste
2 tbsp butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
In the oil, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with garlic powder, salt, and pepper. Fold in the cabbage and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Irish Soda Bread
taken from All Recipes
2 cups all-purpose flour
1 1/2 tbsp sugar
1 1/2 tsp baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter or margarine
1-1/2 teaspoons caraway seeds
1 eggs, beaten
3/4 cup buttermilk
Note on buttermilk - If you don't have any on hand, you can make your own. Take a 1-cup measuring cup and add a tablespoon of white vinegar, then fill the cup to the top with milk. Easy!
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball.
Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350 degrees F for 50 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
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