Beth Dooley's fresh take on Irish classics

5:39 PM, Mar 14, 2013   |    comments
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GOLDEN VALLEY, Minn - Minnesota's Irish will be smiling this Sunday as they celebrate St. Paddy's Day. We've started the celebration a bit early with our favorite Irish lassie, cookbook author and blogger Beth Dooley.  She served up some fresh twists on Irish classics.

Irish Colcannon
Serves 6 to 8

This simple mix of cabbage, leeks and potatoes is the perfect side to thinly sliced corned beef.

1 small green cabbage, chopped
2 small leeks, white part only, chopped
1 cup milk
2 pounds potatoes, chopped
Salt and freshly ground pepper
Pinch of nutmeg

Simmer in the cabbage and leeks in just enough milk to cover until soft. In a separate pot, boil the potatoes until tender, drain and mash, then season with the salt, pepper and nutmeg. Add the cabbage, leek and milk and stir together. Serve with topped with a little butter.

Irish Soda Bread
Makes 2 small loaves

Slice this thickly and spread with lots of butter. It's great for sopping up all the juices from the corned beef and Colannon.

3 tablespoons butter
1-1/4 cups all purpose flour
¾ cup whole wheat flour
¼ cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup buttermilk
1 egg
1/3 cup dried craisins
1 teaspoon caraway seeds, optional

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.

In a large bowl, whisk together the flours, sugar, baking powder, salt. Using a pastry cutter or your fingers, work in the butter until it forms coarse crumbs. In a small bowl, whisk together the buttermilk and egg. Stir the wet mixture into the dry one until they form a moist dough. Stir in the craisins and caraway.

Turn the dough out onto a lightly floured surface. Shape into 2 3-inch rounds and set on the greased baking sheet. With a sharp knife, cut a small x into the top of each loaf.

Bake the loaves until golden brown and firm about 30 to 35 minutes. Remove and allow to cool about 10 minutes before serving.


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