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Video: A feast fit for St. Patrick

TODAY recipes
updated 3/17/2010 1:49:29 PM ET 2010-03-17T17:49:29

Recipe: Pint-glass bread

Ingredients
  • 2 1/2 cups white flour, preferably Irish or pastry flour, plus more for dusting
  • 2 1/2 cups stone-ground whole wheat flour, preferably Irish or Irish-style
  • Enough baking soda to coat the bottom of a pint glass (3/4 teaspoon)
  • Enough salt to coat the bottom of a pint glass (3/4 teaspoon)
  • Enough butter to coat the bottom of a pint glass (1 tablespoon)
  • 1 3/4 cups room-temperature buttermilk, plus more as needed
Preparation

1. Preheat over to 375 degrees. Sift the white flour, whole wheat flour, baking soda and salt together in a medium bowl and stir with a fork until they’re well combined. Rub the butter in with your fingers until the mixture resembles coarse bread crumbs.

2. Form a well in the middle of the flour mixture and pour the buttermilk into the well. Form your hand into a rigid claw and stir the buttermilk into the flour slowly but steadily in a spiral motion, starting in the middle and working outward. The dough should be soft but not too wet or sticky. (Add more buttermilk if necesary.)

3. Turn the dough out onto a floured board. Flour your hands lightly, then shape the dough into a flat round about 2 inches high. Cut a deep cross in the top of the loaf with a wet or floured knife, then bake for 45 to 60 minutes, or until nicely browned and the bottom of the loaf sounds hollow when tapped.

Serving Size

Makes 1 loaf

Recipe: Bacon and cabbage

Ingredients
  • One 3-pound cured pork loin
  • 1 carrot
  • 2 stalks celery, chopped
  • 2 leeks, white part only, chopped
  • 1 teaspoon black peppercorns
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh bread crumbs, dried in the over at 250 degrees for 30 minutes
  • 1 1/2 teaspoons brown sugar
  • 2 tablespoons butter, softened
  • 2 pounds white cabbage, finely shredded
  • Salt
  • Mustard sauce or parsley sauce for serving
  • Boiled potatoes for serving
  • For mustard sauce
  • 1 small onion, peeled and stuck with 2 cloves
  • 1 small bay leaf
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons white flour
  • 1 tablespoon plus 1 teaspoon good-quality French or English mustard
  • For parsley sauce
  • 1 small onion, peeled and stuck with 2 cloves
  • 1 small bay leaf
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons white flour
  • 1 cup beef, lamb, fish, rabbit, or chicken stock, or another stock, depending on what the sauce is to be served with
  • 1/2 cup minced fresh parsley
  • Salt and pepper
  • For boiled potatoes
  • 2 pounds small new potatoes of approx. equal size, lightly scraped but not peeled
  • Salt
  • Butter for serving
  • Chopped fresh parsley or mint for garnish
Preparation

1. Put the pork loin into a large pot. Add the carrot, celery, leeks and peppercorns and cover ingredients with cold water. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for about 1 hour.

2. Meanwhile, preheat the over to 400 degrees (gas mark 6).

3. Remove the pork from the pot and set aside. Strain and reserve the cooking liquid.

4. Cut the rind off the pork and discard it, then score the fat all over with a small, sharp knife. Put the pork into a roasting pan just big enough to hold it.

5. In a small bowl, combine the mustard, bread crumbs, brown sugar, and 1 tbsp of the butter and mix them together with a fork.

6. Spread the mixture over the top and sides of the pork loin, then roast in the oven for about 20 minutes.

7. Meanwhile, put the cabbage into a saucepan just big enough to hold it and add the reserved cooking liquid to cover, pouring in a little water if necessary. Bring the liquid to a boil, then reduce the heat to a simmer and cook until the cabbage is cooked through but still a little crisp, about 6 minutes. Drain well and toss in a bowl with the remaining tbsp of butter. Season to taste with salt.

8. To serve, make a bed of the cabbage on a serving platter. Slice the pork loin about 1/2 inch thick and lay it on top of the cabbage. Serve with mustard sauce or parsley sauce, with boiled potatoes on the side.

Mustard sauce (white sauce and mustard)
Makes 1 1/2 cups

1. Put onion and bay leaf into a small saucepan and add the cream. Bring to a boil over medium heat; then remove from heat and set aside to infuse for 15 to 20 minutes.

2. Strain infused cream into a small bowl and wipe out the pan. Melt the butter in the pan over low heat and whisk in flour, stirring for about 1 minute to make a roux. Slowly pour the strained cream into the roux, and cook, stirring for another minute or so.

3. Warm 2 cups white sauce, and stir in mustard, mixing well.

Parsley sauce (white sauce and stock, parsley and salt and pepper)

1. Put onion and bay leaf into a small saucepan and add the cream. Bring to a boil over medium heat; then remove from heat and set aside to infuse for 15 to 20 minutes.

2. Strain infused cream into a small bowl and wipe out the pan. Melt the butter in the pan over low heat and whisk in flour, stirring for about 1 minute to make a roux. Slowly pour the strained cream into the roux, and cook, stirring for another minute or so.

3. Warm 1 cup white sauce, then stir in the stock and cook over medium heat, stirring frequently, for 3 to 4 minutes, or until the consistency is creamy.

4. Stir in parsley and season to taste with salt and pepper.

Boiled potatoes

1. Bring a large pot of water to a boil over high heat. Reduce heat to medium-high and add the potatoes. Cook for 15-25 minutes or until soft but not disintegrating. Test for doneness with skewer or sharp-tined fork.

2. Drain potatoes, then pat dry lightly with a clean towel.

3. Serve traditional style, in a bowl at the table with a dish of salt on the side; or return the potatoes to the pot and toss with plenty of butter and salt, and with finely chopped parsley or mint, if desired.

Serving Size

Serves 4-6

Recipe: Colcannon

Ingredients
  • 2 to 2 1/2 pounds russet or other floury potatoes (about 5 or 6 potatoes)
  • 6 to 8 tablespoons butter
  • 2 to 3 lightly packed cups chopped kale or assorted chopped greens (such as kale, parsley, sorrel, spinach, and/or broccoli or cauliflower leaves)
  • 1 1/3 cups milk
  • 4 scallions, green part only, minced
  • Salt and pepper
Preparation

1. Put the potatoes into a large pot, with the larges ones on the bottom, and add enough water to come halfway up the potatoes. Cover the pot and bring to a boil over high heat.

2. When the water begins to boil, drain off about half of it, then return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off heat, cover potatoes with a clean, damp tea towel and let sit for 5 minutes.

3. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add kale or assorted greens and cook until just wilted, about 5 minutes.

4. Combine milk, scallions and remaining butter in a medium pot and bring to a simmer over medium heat. Cook for about 2 minutes, then add the greens and stir well. Remove pot from heat, cover and set aside.

5. Drain and carefully peel potatoes, then return them to the pot. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.

6. To serve, push the back of a large soup spoon down in the middle of each portion to make a crater, then put a large pat of room-temperature butter into each one to make a “lake.”

Serving Size

Serves 4-8

Recipe: Guinness and ice cream

Ingredients
  • 1 pint good-quality vanilla ice cream, softened but not melted
  • 1 bottle Guinness stout
Preparation

1. Divide ice cream equally between two tall, ice-cold, wide-mouthed glasses (soda fountain glasses) or glass beer mugs.

2. Divide the Guinness equally between the two, pouring it over the ice cream; then stir lightly.

Serving Size

Serves 2

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