Tag Archives: St. Pat’s Day menu

Roasted Cabbage with Roquefort

Posted on by February 16, 2015

Roasted Cabbage with Roquefort is a serious upgrade to your average cabbage side. In fact, it’s so flavorful it’s almost enough to be a meal on it’s own. Last year, for St. Patrick’s Day, I served roasted cabbage as a side to accompany my Lamb and Eggplant Shepard’s Pie. This year, I made some incredible mushroom sliders with this Roasted Cabbage with Roquefort cheese that blew the roast cabbage out of the water and replaced it as the perfect side to the Shepard’s Pie. I recommend pairing the brie with the green cabbage and the blue with the red cabbage. And if you like intense flavor, then the red and blue’s the way to go. It’s perfect with the full-bodied Lamb and Eggplant Shepard’s pie. It’s also a fun thing to serve at BBQ’s that people can use as a topping for burgers of all sorts, I’ve thrown it on salmon, turkey, beef, mushroom burgers and even plain grilled chicken breasts and this Roasted Cabbage with Roquefort is always a crowd favorite. It’s easy to make ahead and then serve room temperature or just reheat for a quick minute under the broiler. Roasted Cabbage with Roquefort is definitely one of … Continue reading →

Stout Float with Chocolate Pretzels

Posted on by March 13, 2013

Instead of root beer, I decided to make it an adult’s only party by adding beer. I like a stout for this, but I have seen it done with porters, lambics, cider and even a vanilla lager. Guinness is a classic St. Pat’s choice. The malty richness of the beer lends itself to dessert flavors and the chocolate pretzels are a playful nod to the tradition of beer and pretzels. vanilla ice cream beer 2-4 pretzels per person pretzels 4 ounces dark chocolate chips Melt the chocolate chips in the microwave. Use short intervals to ensure you don’t burn the chocolate. Dip the pretzels in the chocolate but leave some pretzel edge for contrast and to create a “handle”. Place them on wax paper in the fridge to harden the chocolate.Scoop vanilla ice cream into a glass and pour in the beer. For fun, serve them with straws and spoons like a traditional root beer float. Err on the side of too little beer and serve the rest of the bottle with the float so your guests can adjust their proportions. … Continue reading →

Lamb and Eggplant Shepherd’s Pie

Posted on by March 11, 2013

This is one recipe that I tend to make at some point every winter. It’s that good. And I’ve tinkered a little, but in general, I make it almost as I read it a few years ago. I roast the eggplant instead of sauté it as I like the flavor and texture better. I lose the whole milk because it definitely doesn’t need it. I use bone-in lamb because it enhances the flavor of the gravy. I often change up the cheese and sometimes I add mushrooms, but I can’t take credit for dreaming this one up. filling 1 ½ pound eggplant, unpeeled, cut into ¾- to 1-inch cubes sea salt olive oil 3 pounds lamb shoulder, cut into ½ – 1-inch cubes; reserve bones flour 3 cups diced onions 1 or 2 large portabella mushroom caps; diced 1 cup dry white wine 28 ounces canned diced tomatoes in juice 3 cups beef broth 8 garlic cloves, chopped 1 tablespoon dried oregano topping 2 ½ pounds russet potatoes, peeled and quartered 2 tablespoons butter 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced or a teaspoon of paste ¾ cup milk 6 ounces grated sheep’s milk cheese – go Greek with … Continue reading →

Soda Bread

Posted on by March 10, 2013

Soda Bread is an important part of any St. Paddy’s menu. In fact, I’ve had people threaten to boycott dinner if it wasn’t on the menu. Aside from its delicious nature, it’s also really easy and really fast since it’s a no-rise bread. This version is nice because it fits in a standard loaf pan and has lots of texture. Nonstick vegetable spray or butter and flour 1 cup bread flour ½ cup whole wheat flour ⅓ cup + 2 tablespoons oats (not quick) ¼ cup brewer’s yeast 3 tablespoons steel-cut oats 1 tablespoon brown sugar 1 ½ teaspoons baking soda ¼ teaspoon salt 1 cup milk ¼ cup apple cider vinegar Preheat oven to 325°. Stir dry ingredients in large bowl. Add liquids and stir until dough forms; it’s a wet dough. Transfer dough to prepared pan. Bake bread about 40 minutes- do the toothpick test. Turn bread out to cool. Serve with really good butter. … Continue reading →

Snakebite

Posted on by March 10, 2013

I first learned what a snakebite was while waiting tables at Davis Street Fish Market in Evanston, IL. Since then, I’ve had many at many different bars and they’re all made differently. But when I make them at home, I still go back to the first one I had. It’s the perfect drink to start off a delicious St. Paddy’s day meal. And As you may have guessed, that’s what’s coming your way over the next week or so. Get ready for a shepherd’s pie, soda bread, cabbage and a porter float with chocolate covered pretzels. ½ cider (the tartest one I can find- pictured is a woodchuck “crisp”) ½ ale (I still like Bass) a shot of cassis (I love the cassis from Finger Lakes Distilling) … Continue reading →