Tag: St Patrick’s Day

Even if you’re not very familiar with Irish history, you’ve probably heard something about the importance of potatoes in the lives of the Irish. Calling potatoes important is no understatement, and understanding the history helps us get a complete picture of their culinary and cultural importance even today.

The potato was introduced to Ireland in the late 1500s. Believed to be brought back to Europe by Spanish conquerors in South America, they were an attractive crop because of their vitamin, mineral, protein and carbohydrate content. Interestingly enough, humans can actually subsist on potatoes and for quite some time in Ireland, the Catholic poor actually did. In fact, during much of this time, peasants who lived on potatoes were believed to be healthier than the rich, whose food staple was bread.

Potatoes had another attractive benefit to the Catholic poor as they provide a large yield, even when grown in small areas. This was crucial because Penal Laws were introduced to Ireland in the 1660s, placing many restrictions on Catholics living there. Things continued to grow worse, and in the 1660s, the law actually prohibited Roman Catholics from buying land or passing on any land they owned to their heirs. The law was eventually repealed, but with great restrictions, and the next century essentially saw those laws back in full swing, placing the Catholic majority in a very difficult position.

Catholics were now at the mercy of Protestant middlemen to rent them some land. They were crowded into small parcels, faced with the challenge of providing themselves with adequate sustenance. Add to that, the large growth of the Irish population made the potato a crucial element of survival during this period.

Because of the reliance on the potato, the Irish were vulnerable if harvests were poor. That’s exactly what happened in 1740 when cold and wet weather led to the Irish Famine that lasted until 1741. Just over a century later, in 1845, the Great Irish Famine saw potato crops destroyed by a disease called potato blight. During the 7-year famine, it is estimated that 1 million Irish died and another million fled the country. It was a devastating time, and as the country eventually recovered, the potato continued to be Ireland’s staple crop.

Even today, potatoes are still an important part of the Irish diet. They appear in stews, soups, bread and other specialty dishes, such as Irish potato cakes called Boxty, and Colcannon, a cabbage and potato dish. The potato also has a prominent place in culture as it is included in the names of places, literature and art. If you ever travel to Ireland and are treated to some good traditional Irish cuisine, you’ll see that the potato is an essential ingredient to its hearty meals.

If you’ve ever had traditional Irish food, you’ll know that it’s made from inexpensive, simple ingredients and there is a “no waste” approach to food. This comes from a long tradition and history of poverty amongst a large portion of the population. Of course, Ireland has come a long way and times have changed, but the traditional meals are still grounded in this long, rich history.

One glance at a true Irish recipe and you’ll see that there are often only a few ingredients. Few seasonings are used, with salt and pepper being the most common. Common recipe ingredients include potatoes, cabbage, bacon, beef, lamb, bread and other vegetables, but note that beef, lamb and other pork are more recent additions. Potatoes, of course, were the main staple of the poor Irish diet for a very long time.

Not only is there a focus on keeping things simple with food, but there is also an emphasis on ensuring everything is eaten. For example, pigs are common livestock in Ireland and the Irish use everything. From the Crubeens (pig’s feet) and tripe (stomach), all the way to drisheen (blood sausage), nothing is wasted.

There are a number of common traditional meals in Ireland, but you might be surprised to learn that corned beef isn’t included in them. While many think that corned beef is a traditional Irish food and it was an important export for a few centuries, it was not commonly served at the Irish table as beef was an expensive meat that many could not afford.

Here are a few traditional foods you may, or may not, recognize:

Irish Potato Soup: A milk and stock-based soup, its main ingredients are potatoes and onions.

Irish Breakfast: This very hearty breakfast meal is served with bacon, sausage, blood sausage, white (oatmeal) pudding, vegetables and bread.

Colcannon: A creamy dish made with mashed potatoes and cabbage or kale, with a little bacon thrown in too.

Boxty: A potato pancake, made with grated and mashed potato, pan-fried in oil.

Irish Stew: The traditional version includes mutton, potatoes and onions. However, more modern versions add other vegetables and meats.

Bacon and Cabbage: Boiled cabbage, bacon and onion are sweetened with brown sugar for a very satisfying meal.

Many recount the Irish approach to food after the Great Famine as being just as a means of sustenance, rather than for enjoyment. They also give credit to Myrtle Allen to expanding the country’s interest in food in the 1990s. She started as a cookery correspondent to the Irish Farmers Journal and then the family opened a restaurant Ballymaloe House and farm that exposed Ireland to new European methods of cooking. Along with her daughter-in-law, Darina O’Connell, she opened the Ballymaloe Cookery School and the ideas spread, changing the face of the way the Irish ate.

Today, there are many restaurants and international foods are quite common, but the traditions still thrive and are grounded in a long, rich history.

Interesting Facts about Irish Beer That Might Surprise You

When you think of Ireland, one of the first things you might think of is beer. And for many, they think of Guinness, a stout beer that has been brewed in Ireland since 1759. Interestingly enough, only 32% of the beer sold in Ireland today is stout. But even though stout’s popularity has waned, Guinness still remains the single best selling drink in the country.

Ireland has been brewing beer for centuries and there were over 200 breweries in Ireland in the mid-1800s. Today, there are only 12, but beer is still an important product to the Irish economy. Three main kinds of beer are produced and consumed in Ireland today. They include lager, stout and Irish ales.

When it comes to lager, Heineken Ireland is noted to have the largest share of the market. Harp Lager, originally brewed by Guinness, but now owned by Diageo, is one of the popular varieties in Ireland as well.

Irish ales have the smallest market share, but offer a few notable microbreweries. A few of the more popular companies include Franciscan Well Brewpub, Porterhouse and Beoir Chorca Dhuibhne. They’ve grown in popularity in the past decade or so.

Of course, when it comes to Irish beer, what we really want to know about is stout, the true traditional beer of Ireland. Guinness is the largest brewer and its beer is actually brewed in nearly 50 countries. According to Wikipedia, 18 billion U.S. pints of Guinness are sold each year. Murphy’s and Beamish have a respectable share of the market in Ireland.

For those who enjoy a good stout, they know exactly what it’s all about it, but for the uninitiated, there are some misconceptions. Many people think that stout is a heavy beer. Interestingly enough, at 198 calories per pint, it has fewer calories than many “light” beers. It also has lower alcohol content than just about any type of beer. Stout is dark because of the dark roasted barley, not its malt content. The thick texture of stout is also a source of confusion and furthers the myth about it being a heavy beer. Instead of using carbon dioxide for carbonation, brewers of stout use nitrogen, which gives it a thick texture.

Adding to the intrigue, stout may have some health benefits too. Old advertisements claimed, “Guinness is good for you,” because some people reported to feel good after drinking it, but the ability to make such claims has been outlawed and the ad campaign was stopped. A more recent study in Wisconsin found that the consumption of stout in dogs appeared to slow down blood clotting, essential for continued heart health. Stout appears to have antioxidant compounds that aid in the maintenance of heart health. Of course, none of the brewers of stout make any type of medical or health claims with their products, but it’s interesting nonetheless.

Beer has a long-standing tradition in Ireland and it’s likely to continue long into the future. While preferences may change, it’s clear that its cultural history continues to play a big role in its preference in malt beverages.

Why the Irish Are Right about Cabbage & How to Add More to Your Diet

It may not be the main staple of the Irish diet, but it is still an important vegetable featured in many traditional dishes. Whether it’s a hearty meal of Irish Bacon of Cabbage or Colcannon, a dish made with potatoes and cabbage, many Irish recipes call for this nutrient-rich vegetable.

While cabbage likely became an important crop in Ireland because its ability to withstand Irish winters, cabbage has some very important nutritional benefits. Cabbage contains antioxidants, glutamine and works as an anti-inflammatory, making it a cancer-preventing food. It is also an excellent source of Vitamin C and a good source of Vitamin A. It is also known for helping lower cholesterol levels and aids in digestion. In short, cabbage packs a nutritive punch and is often cited as one of the healthiest vegetables we can eat.

While cabbage plays an important role in some cultures, we don’t see it quite as much in North American food. However, that shouldn’t preclude you from incorporating this known superfood in your diet. Here are a few ways to add cabbage to your weekly menu plan.

Add it to your favorite stew and soup recipes. Whether it’s vegetable soup or your mother’s beef stew recipe, chunks of cooked cabbage make a great addition.

Making a stir fry? Make thin strips of cabbage and sauté them for extra flavor and texture in your dish. It doesn’t matter if it’s chicken, pork, beef or meatless, cabbage can easily be added.

Cabbage can be added to a salad or be its main component. Shredded red cabbage can be added to any green salad. If you’re not a fan of coleslaw, it needn’t be the sloppy mayonnaise mess that Aunt Jane insists on taking to every family barbecue. You can make light varieties with a bit of olive oil and add red onion, raisins and other ingredients.

Popular in Germany and other European countries, sauerkraut can be purchase ready-made in a jar or can. Add it to hot dogs and sausages. You can also cook sauerkraut with some sugar and a bit of bacon, making it a fine addition to pork chops or a roast.

If you’re into spicy foods, Korean kimchi might just do the trick. A spicy side dish, made from fermented coleslaw, it can also be added to soups and stir fries.

While traditional cabbage rolls might be common to Eastern Europe, you can make your own rolls as well. The basic idea is that you take cabbage leaves and stuff them with ingredients like rice, meat and vegetables. Then they’re baked or steamed and served with sauce.

Next time you’re at the grocery store, pick up a head of cabbage. Shred it and store it in an airtight container in the fridge. That way, you’ll be ready to use it for your next soup, stew, salad or stir fry. You’ll be surprised at how good it is and your body will thank you because it’s so good for you.