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Recipes From Irish Cuisine







We want to wish everybody a happy Saint Patrick's Day, in some respects the last hurrah of winter and the first salute to the coming spring. Here in the states we have a few traditional accompaniments, such as corned beef and cabbage, soda bread, and lots and lots of Guiness. Chef Jerry Pellegrino has collected a number of recipes straight for the Auld Sod itself.



Irish Brown Bread

Adopted from the Ballymaloe House recipe




400g (3 ½ cups) whole-wheat flour, preferably stoneground

50g (½ cup) white flour, all-purpose or bread flour

1 teaspoon salt

150ml (generous ½ cup) plus 275ml (1 ½ cups) tepid water - 425ml/scant 2 cups total

1 tablespoon dark molasses or 1 teaspoon treacle

30g fresh yeast (see headnote and note after the recipe, for instructions using active dry or instant yeast - Use 2 ½ teaspoons active dry yeast when not using fresh yeast)


Mix the flours with the salt in a medium bowl. Pour 150ml ( ½ cup) of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes. Pour the yeast mixture and the remaining 275ml (1 ½ cups) water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes. Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it’s sticky, dampen your hand and use that then drape a kitchen towel over the top (so it’s not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes – although it can vary so just keep an eye on it. Before the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.



Potato Boxty




1 medium potato

¾ cups mashed potatoes

1 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon pepper

½ teaspoon baking soda

1 ¾ cup buttermilk

butter or oil (to fry pancakes)


Peel the potato and grate it on the large holes of a box grater. Place the grated potato in a strainer. Rinse under cold running water and place in a clean dish towel. Squeeze as much liquid out of the potato as possible and mix with the mashed potato in a large bowl. Sift the flour, salt, pepper and baking soda onto the potato mixture. Add the butter milk and mix together the ingredients with a spoon until well combined.

Melt 2 tablespoons butter in a 9-inch heavy-bottomed skillet over medium heat. Add ½ cup of batter and tilt the pan to spread it evenly. Cook until golden brown, approximately 5 minutes then flip and brown the other side. Slide the boxty out of the pan and keep warm until use. 




Creamed Bacon




1 lb slab bacon cut into ½ inch dice

2 cups sliced fresh mushrooms

1 medium leek, chopped up to the dark green part

¼ cup heavy cream

2 tablespoons all-purpose flour

½ cup milk

¼ cup chicken stock

1/4 teaspoon salt

1/4 teaspoon pepper


In a large sauté pan set over medium heat, cook the bacon to render the fat and allow it to get brown on the edges. Add the mushrooms and leeks and cook until the leeks are translucent. Stir in the flour and cook for 2 minutes. Add the milk and stock and stir until the mixture starts top thicken. Add the heavy cream and allow the mixture to come to a boil. Season with salt and pepper and stud between potato boxtys.




Irish Stout Braised Short Ribs




¼ cup packed dark brown sugar

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoons black pepper

2 teaspoons salt

1 teaspoon dry mustard

4 lbs. boneless beef short ribs, cut into 4-inch pieces

4 medium leeks, chopped to the dark green part

3 tablespoons olive oil

4 medium carrots, chopped

3 celery ribs, chopped

2 dried bay leaves

¼ cup chopped garlic (5 to 6 large cloves)

2 cups beef broth

2 bottles stout

2 cups diced tomatoes


Put oven rack in lower third of oven and preheat oven to 375°F.

Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined. Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all four sides without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours. Skim off excess fat from surface of sauce. Discard bay leaves.




Crispy Cabbage




2 heaping cups raw cabbage, chopped small

1 tsp extra virgin olive oil

4 tablespoon butter

4 cloves garlic, sliced

1 tablespoon minced fresh thyme

2 teaspoons poppy seeds

1 tablespoon sesame seeds

Olive oil

Salt, to taste


Preheat oven to 400°F. Toss cabbage with olive oil and spread evenly on a parchment paper covered baking sheet. Roast for 20 minutes, stopping once to toss. While the cabbage is roasting, melt the butter in a sauté pan over medium heat until foaming. Add the garlic and cook until fragrant, about 3 minutes. Remove from the heat and add the thyme, poppy seeds and sesame seeds. Remove the cabbage from the oven and place in a mixing bowl. Toss the cabbage with the dressing, season with salt and pepper and serve warm.



Irish Pancakes with Brown Bread Ice Cream & Apple Compote




1 cup all-purpose flour

½ teaspoon salt

4 large eggs, lightly beaten

1 ½ cups milk

¼ stick butter (melted)

¼ stick melted butter (for frying)

freshly squeezed lemon juice (2 lemons)

1/4 to 1/2 cup sugar (for serving)


Mix together the in a large mixing bowl. In another bowl, mix together the eggs, milk and melted butter. Pour the milk mixture into the flour and whisk until smooth. Heat an 8-ince skillet over medium-high heat.  You can use any size skillet to cook pancakes.  The recipe yield will vary depending upon the size of your pan.

My mother likes to let the batter stand for about 10 minutes, then she gives it a quick beating once again before cooking it.  I have often skipped this waiting step, with good results. Brush the inside of the pan with melted butter.  I like to use butter rather than oil for cooking these pancakes, just to add some extra flavor.

Pour about ¼ cup of batter into the pan, tilting it from side to side to spread the batter all around in a thin layer. Reduce the heat to medium and cook for 1 to 2 minutes.  The pancake is ready to flip when the upper side is looking dry.

Flip the pancake.  I like saying flip, but to be honest, I use a spatula to turn mine over.  Who knows where they might land if I tried some real pancake flipping.

Cook the pancake for about 30 seconds to 1 minute on this side. Remove and keep warm.


Apple Compote




3 pounds tart apples, such as pippins, Gravensteins, Macintosh, Granny Smith, Pink Lady, peeled, cored and cut in ¼ inch dice

2 tablespoons Irish Whiskey

2 tablespoons brown sugar

1 tablespoon fresh lemon juice

1/8 teaspoon ground allspice

1 cup raisins


Combined all the ingredients in a sauce pan set over medium heat and allow to come to a boil. Reduce the heat and simmer, with occasional stirring until the compote thickens, about 25 to 30 minutes. Serve warm. 




Al Spoler, well known to WYPR listeners as the wine-loving co-host of "Cellar Notes" has had a long-standing parallel interest in cooking as well. Al has said, the moment he started getting serious about Sunday night dinners was the same moment he started getting serious about wine. Over the years, he has benefited greatly from being a member of the Cork and Fork Society of Baltimore, a gentlemen's dining club that serves black tie meals cooked by the members themselves who are some of Baltimore's most accomplished amateur cooks.
Executive Chef Jerry Pellegrino of Corks restaurant is fascinated by food and wine, and the way they work in harmony on the palate. His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology. His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks' extensive wine offerings.