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The Cookstr Weekly: Meals to Stew Over & St. Patrick’s Day Traditions

March 22, 2012

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The in-between season of early March, neither winter nor spring, calls out for meals that are richly flavored and substantial, and recipes for stews from around the world fit the bill. Also a good way to use up odds and ends in your refrigerator, stews offer the convenience of a one-pot meal with a complexity that comes from unique combinations of ingredients. Vegetarian options abound, and stew variations are found through cuisines from Hungarian to Indian, African to French. Christopher Idone’s Posole Stew is a hearty mix of pork, lamb, bacon, and sausage, cooked with onions, chile and herbs. The recipe’s name refers to the dried corn that gives the stew its signature texture.


More Stew Recipes from Cookstr


St. Patrick’s Day Traditions

Designated an official feast day in the early 17th century, Saint Patrick’s Day has a long history of indulgence. While the authenticity of foods eaten on St. Patrick’s Day ranges from green beer to potato-based dishes like champ and boxty, you can put together a feast that celebrates the day’s heritage with recipes like corned beef and cabbage, Irish stew or homemade pork sausages with colcannon and applesauce.

Start your day off on the right foot with Irish porridge, a breakfast sure to fortify you for parade-watching. Raisins are infused with Irish whiskey and combined with steel cut oats, cooked apples, cream, honey and walnuts for a truly spectacular porridge.

And try baking a loaf of Victoria Blashford-Snell and Brigitte Hafner’s Irish Soda Bread: traditional Irish soda bread is made with soft wheat flour, doesn’t include raisins, and should be mixed together minimally before baking. The lactic acid in the buttermilk reacts with the bread’s key ingredient, baking soda, to make the bread rise and develop its signature texture.


Thanks to all who participated in Cookstr’s On The Future of Food giveaway, especially those of you who shared your visions for the future of food with us! Below are some of your fantastic ideas.

 “My vision for food is that more people will try growing their own, so they know how it’s produced. And, well, the taste is so much better. I know – I have been doing it for years!” – N.V.

“Sustainable clean eating is the best way to ensure the future of healthy, safe food.” – K.M.

“I believe in personal, community gardens as well as the food forest concept, the more the better in pocket parks in downtown areas and in the suburbs. All healthy and organic of course. Getting everyone to compost instead of pitch… I also think it’s time for vertical gardens to grow with all of the abandoned structures available.”
– A.S.

“The future of food: mobile fresh food trucks (remember the Bookmobile?!) to make good produce available to everyone.” – M.H.

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