Here’s a lovely dish for Saint Patrick’s Day and Irish Soda Bread would make a classic accompaniment…perhaps spread with a bit of Kerrygold butter? For dessert, some Chocolate-Guinness Brownies will continue the theme of rich dark flavors—just replace the water in the recipe with Guinness.
Beef and Guinness Pie Serves 4
For the Filling/Stew
1 ounce (a bit more than … Read more
Here’s a summer classic straight from my family. You might prefer sweet pickles, but my mother always used dill. She used celery salt, I use actual celery. My aunt preferred green onions, I use red. And my uncle always added some crispy bits of bacon on top, as do I. It’s a dish that evolves with every generation.
If you don’t grow or can’t find chervil, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/4 teaspoon of tarragon. However, it really is worth it to try to find the chervil.
Warm French Potato Salad
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, cut into 4” slices
Let’s get this out of the way first: this is not a traditional gumbo because the carbs have been lowered, which means no roux (gasp…I’m reckless when it comes to improvising in the kitchen.) That said, it’s still delicious and has the Holy Trinity of Cajun cooking (onion, celery and green bell pepper).