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St. Patrick’s Day
Minty fresh
Kelli Foster | TheKitchn.com
Everyone has their own favorite way to celebrate St. Patrick’s Day. Your yearly tradition might include corned beef and cabbage or perhaps a big pot of Guinness beef stew. For me, there’s nothing better than a cool and creamy Shamrock Shake.
Introduced by McDonald’s around 1970, the Shamrock Shake is a green, mint-flavored milkshake topped with whipped cream. This popular seasonal treat is only available during February and March to celebrate St. Patrick’s Day. Want to learn how to make it at home? This creamy green shake comes together with just a handful of basic ingredients. Here’s our easy recipe.
ST. PATRICK’S DAY
Spuds on the side
JeanMarie Brownson
Tribune Content Agency
Potatoes deserve to be piled high next to thin slices of corned beef for this year’s St. Patrick’s Day celebration. Ever so versatile, potatoes offer big satisfaction for the buck.
We’ll boil and then butter little red potatoes to serve with our breakfast eggs. Dinner plans include a mash-up littered with bits of meltingly soft cabbage.
Darina Allen, an Irish cooking school owner and author, teaches us that potatoes mashed with cabbage or kale are known as colcannon. Reminiscent, she writes in her seminal “Forgotten Skills of Cooking” (Kyle Books, 2009) of “champ,” a popular dish in the north of Ireland made from green onions (or peas), butter and mashed potatoes.
Our St. Patrick’s Day table sports a warm bowlful of colcannon made with golden potatoes and chunks of celeriac (aka celery root) for a subtly rich, anise flavor. A skillet full of Savoy cabbage browned in bacon drippings adds flavor and texture.
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