Cabbage is almost as popular on St. Patrick’s Day as green beer! And that’s because cabbage ‚Äî unlike green beer! ‚Äî is a quintessential part of Irish cuisine (along with bacon and potatoes).
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We call it cornmeal mush. The Italians call it polenta. And they’ve been making it since shortly after Columbus introduced corn to the Old World upon his return from America.
Spring is an exciting time for food in the little farming village where I live in the northeast of England. Wild garlic and asparagus grow as high as the lambs bounce, daffodils tickle the playing fields and fresh optimism blows through the community as the days get longer and the farmers get busier.
This chocolate cake is more delicious and more indulgent than any dessert has a right to be. And you will thank us for that.
Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts sometimes significantly and it cooks up quite quickly. That’s a lot to love!
Somewhere in the repertoire of every healthy-minded cook is a stir-fry. You chop up a bunch of veggies, cook them quickly at high heat, add meat or tofu, maybe a flavourful sauce or a sprinkle of chopped cashews or peanuts. Easy, healthy and versatile. And usually Asian in flavour profile.
With St. Patrick’s Day looming, my first thought was that nothing would be more fitting than to salute the patron saint of the Emerald Isle with a fish dish dressed in a very green sauce, one that came by its colour honestly, with no artificial food coloring allowed. A second later, it occurred to me that actually making such a dish might be easier said than done.
For me, St. Patrick’s Day isn’t just an excuse to drink Irish whiskey and Guinness. It’s also an excuse to bake with them!
Not too long ago, I had an idea to bake a chocolate cake spiked with Guinness, then topped with a whiskey glaze. The affinity between the chocolate and the Guinness was amazing.
Entertaining should not be about fuss or pomp. I want my focus to be on my company. And on making sure the food packs tons of big, satisfying flavour. Not much beyond that matters.
It’s important to keep things interesting and tasty when you’re trying to stick with any dietary change, says Amanda O’Brien, a registered dietitian in St. John’s, N.L.
“Try new vegetables, different grains or legumes, different cheeses or spices.”
Grate some nutmeg or a sprinkle cinnamon on carrots or butternut squash, or add curry powder to lentil soup.