Everyone knows you haven’t really arrived until you’ve “O”-rrived. In preparing for St. Patrick’s Day festivities, Brigitt Earley of O, The Oprah Magazine, asked Joe Scully of Chestnut and Corner Kitchen to suggest some dishes other than the predictable (and sorry, not so Irish) Corned Beef and Cabbage. He was more than happy to oblige. Six of his suggestions were included in the holiday round-up.
From the article:
When you think about Irish food, the first thing that probably comes to mind is corned beef and cabbage. But it turns out corned beef is not considered an Irish national dish, says David McKane, the executive chef of Kilkea Castle in county Kildare. “The connection withSaint Patrick’s Dayspecifically originates as part of Irish-American culture, and is often part of their celebrations in North America,” he says. This might lead you to wonder then: What do people who liveinIreland eat? Here, Irish chefs and restaurant owners dish on traditional Irish food, so you can serve the most authentic meal at yourSt. Patrick’s Day party, including soda bread and a seriously tasty trifle towhip up for dessert.
1. Bacon and Cabbage
Traditionally, Irish bacon, a lean, smoked pork loin similar to Canadian bacon, was the most ubiquitous meat on the table in Ireland, namely because it was cheap, says McKane. But when Irish immigration to the United States exploded, immigrants found the cost of pork in this country to be prohibitively expensive, so they began cooking beef instead. As a result, bacon and cabbage is technically the more traditional Irish dish; corned beef and cabbage is the Irish-American variant.
2. Irish Soda Bread
Irish soda bread is a quick bread made without yeast. It rises, because, when combined, baking soda and buttermilk act as a leavening agent. According toThe Complete Irish Pub Cookbook, the bread is usually scored with a cross to help it rise. Irish folklore says this also helps ward off evil and let the fairies out.
3. Irish Stew
An easy and flexible meal that’s commonly considered the national dish of Ireland, says Amy Lawless, an Irish American and co-owner of The Dearborn in Chicago. Though generally made with mutton, onions, carrots, celery, and potatoes, Irish stew can also be created with beef or chicken, she explains.
4. Irish Coffe
Irish coffee isn’t your average cup of Joe. It’s a co*cktail that’s made with a strong hot coffee, Irish Whiskey like Jameson, and sugar, says Amy Lawless. The whole thing gets topped with a thick head of whipped cream.
5. Corned Beef and Cabbage
Of course, corned beef and cabbage still pops up on many a dinner table come St. Patrick’s Day. According toThe Complete Irish Pub Cookbook, traditionally, the brining liquid included is Saltpeter—a bactericide that helps produce that ultra-pigmented pink color. This is one dish you’re going to have to plan ahead for: To properly brine the meat, you need to give yourself at least a week.
6. Colcannon
A staple side dish on many Irish tables during the winter, this comfort food is a mixture of braised white cabbage and creamy mashed potatoes, says Joe Scully, an Irish chef and owner ofChestnutandCorner Kitchenin Asheville, North Carolina.
Food handcrafted with care.
We take pride in sourcing products from local growers, ranchers, cheese makers, and dairies. Everything is made in house - from hand-cut french fries to ice cream from scratch, to pickled local veggies.
Chestnut
48 Biltmore Avenue
Asheville, NC 28801
(828) 575-2667
Still Hungry?
Sign up for occasional updates and special offers from Chestnut.
Fear not — we don’t serve SPAM in our restaurant or in your email inbox.
© 2024 Westmoreland & Scully
Chestnut is closed June 18th
We're currently experiencing an outage of our air conditioning. We apologize and will be back soon.
