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The Cookstr Weekly: Sláinte!

March 8, 2013
March 7, 2013
I grew up eating a lot of boiled green cabbage and potatoes. My Italian father adored the simple dish, and I loved the damp, starchy smell, laced with butter and black pepper, wafting into the front hallway. When I started working at an Irish-American magazine many years later and came to know a similar dish as colcannon, I realized that my dad must have picked up his taste for this specific comfort food as a kid going to Catholic school in South Philly, where Irish, Polish and Italian cuisine coexisted in immigrant neighborhoods.
Sláinte is the standard drinking toast in Ireland, and we’d never neglect to mention Guinness in any St. Patrick’s Day planning. Its thick, creamy texture and rich flavor make it an ideal addition to chocolate desserts or milkshakes. I’ll offer a personal plea, though, never to introduce green food coloring to baked goods, under any circumstances. A very unfortunate mint chocolate chip cookie experiment taught me that unappetizing lesson!
Warmest regards,
Kara Rota
Editorial Director

by Sharon Kramis and Julie Kramis Hearne
Guinness certainly shouldn’t be allocated solely to desserts. In this recipe, it adds a layer of flavor to a juicy, savory pie. As the authors write,
Steak and Guinness Pie is the perfect meal to warm the soul. And the best accompaniment is, of course, a glass of Guinness! If you love puff pastry as our family does, bake an extra sheet, cut into squares and place it on the bottom of the bowl, and then continue with the dish assembly.”

More St. Patrick’s Day Recipes from Cookstr

“The blood orange lends a beautiful orange-pink color to the curd, and the lime juice tempers the tartness of the orange. I prefer using limes here instead of lemons because they have a mellow edge and blend more harmoniously with the blood oranges. Though these squares are not quite as sturdy as pound cakes and brownies, you can still cut them into pieces and move them around without much trouble. A handy pack is to bring a little confectioners’ sugar with you to sprinkle on before serving. It’ll cover up any little nicks or scratches, and it makes a handsome presentation. If you don’t have one of those metal sugar shakers for transport, you can pack the sugar in a salt shaker. Just make sure to cover the holes with a piece of tape for the journey.” 

               – Bill Yosses and Melissa Clark

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