We’ve celebrated St. Patrick’s Day with corned beef and
cabbage for as long as I can remember. It isn’t really an Irish dish, in fact
it’s about as Irish as fortune cookies and chop suey are Chinese. I suspect it
came about when Irish immigrants (with their tradition of boiling cabbage and
root vegetables with cheap cuts of meat) encountered Jewish delicatessens in
New York City. Google “St. Patrick’s Day recipes,” and you’ll find corned beef,
of course, along with a wide assortment of dishes with green food coloring
added. If you really want authentic Irish food this weekend, you might try potato onion
soup, colcannon, Dublin coddle, lamb stew, scallop and mushroom pie, shepherd’s
pie or soda bread. We’ll be having Irish boiled dinner for Sunday dinner tomorrow,
and shamrock-shaped tortellini with pesto tonight. None of it is authentically
Irish, but it has at least a chance of being eaten.
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