St. Patrick's Day

I'm not Irish but I love celebrating St. Patrick's Day. In the past I have messed up the kids' bedrooms and blamed it on those darn leprechauns. I have dyed gallons of milk green, made green pancakes and have even picked the green "Nerds" out of a box of the tropical punch flavored candy so my kids would think they were finding leprechaun droppings. And I always make a some-what traditional Irish dinner. Why bother? Because it's fun and it's an opportunity to teach my children a little history about a man who chose to serve God even when it wasn't easy to do so.

You may or may not know that Patrick was born in Britain but kidnapped as a teenager and taken to Ireland as a slave. He prayed for freedom and once he escaped he thanked the Lord and vowed to return to Ireland to tell the Irish about God. Some people believe he used the Shamrock as a symbol of the Holy Trinity: the Father, the Son and the Holy Ghost. Whatever method he used it worked because he did return to Ireland and saw many people become believers. And here we are, over a thousand years later, still talking about him and the life he led. Of course we have added our twists on the holiday (green beer, parades, pots of gold) but it's still a fun and easy way to share the "good news" with those around us. So, in light of the festivities I thought I would post the recipes I am making for our "Irish" dinner tonight: Irish soda bread, roasted potato and leek soup and sausage with cabbage. Enjoy.

Irish Soda Bread
3 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, cut into small pieces
2 tbsp caraway seeds (optional)
1 cup raisins or currants
1 cup buttermilk
1 egg

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Add butter and blend until butter is the size of small peas. Stir in raisins. Whisk buttermilk and egg together then pour into flour mixture. Mix well until dough comes together. Turn dough onto floured surface and knead several times while shaping it into a round loaf. Place on a parchment or foil lined baking sheet. Cut a cross on top then bake at 400 degrees for 15 minutes then reduce heat to 350 degrees and continue to cook an additional 15 to 20 minutes. Serve with lots of butter and jam (orange marmalade is really good too).

Roasted Potato and Leek Soup
2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup olive oil
coarse salt and freshly ground pepper
3 cups baby arugula/ lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock
3/4 cup heavy cream
8 oz creme fraiche
1/4 cup freshly grated Parmesan cheese, plus extra shredded for garnish

Preheat oven to 400 degrees. Combine potatoes and leeks on a sheet pan in a single layer. Add oil, 1 tsp salt and 1/2 tsp pepper and toss to coat. Roast for 40-45 minutes turning occasionally, until very tender. Add arugula and toss to combine. Roast for 4 to 5 more minutes until the arugula is wilted. Remove from the oven and place vegetables and any juices into a large pot over low heat. Add wine and 1 cup of the chicken stock and cook over low heat. In batches, transfer the roasted vegetables and liquid to a food processor and puree. Place back in pot and add the remaining chicken stock. Add the cream, creme fraiche, 2 tsp salt and 1 tsp pepper. Just before serving whisk in 2 tbsp white wine and the Parmesan cheese. Serve hot with shredded Parmesan cheese and crispy bacon pieces (if desired) on top.

Smoked Sausage and Cabbage
1 lb smoked sausage, sliced into 1/2-inch pieces
1 medium head of green cabbage, washed and chopped
1/2 lb bacon
2 cloves garlic, minced
salt and pepper

In large skillet, cook bacon then remove to a paper towel lined plate. Reserve 2 tbsp of bacon drippings then brown sausage in same skillet. Add garlic then bacon drippings. Add cabbage and saute until tender but still crisp. Season with salt and pepper and serve hot.