How to Host a St. Patrick's Day Feast

Our guests today are Patrick Taylor and Dorothy Tinman, the author and recipe developer of An Irish Country Cookbook: More than 140 Family Recipes from Soda Bread to Irish Stew. They joined the Clever Cookstr to talk about cooking Irish classics for St. Patrick's Day.


Kara Rota,
March 7, 2017
Episode #141

Told from the perspective of beloved housekeeper Kinky Kincaid, one of the cherished starring characters in Patrick Taylor’s 13-book An Irish Country series, An Irish Country Cookbook explores Ireland’s rich culture through delicious dishes and stories. Both Patrick and his partner and recipe developer Dorothy Tinman were happy to share thoughts on Irish cuisine, suggestions for using spring seasonal produce in recipes, and lots of ideas for a St. Patrick's Day Feast. Dorothy set me straight on true Irish soda bread, talked about the classic Ulster Christmas dinner, and shared memories from her own family's meals that served as inspirations for this cookbook.

Listen to the full episode with Patrick and Dorothy in the top right hand player or on iTunesStitcher, or wherever you listen to podcasts.

Bonus recipe from An Irish Country Cookbook: Colcannon

From the Irish cál ceannann meaning "white-headed cabbage." In some parts of Scotland it is called rumbledethumps.

Serves 4 to 6

1 3/4 lbs floury potatoes, peeled and quartered

4 oz curly kale or spring cabbage

1 bunch scallions

4 oz butter

2 slices bacon, cooked and chopped (optional)

Salt and freshly ground black pepper

Chopped fresh parsley and chives

Boil the potatoes for about 15 minutes until just soft. Drain them and dry over the residual heat on the stovetop. Blanch the kale for 1 minute. Drain, then dry in a clean tea towel or on paper towels and roughly chop with the scallions (or pulse the kale and scallions in a blender for about 10 seconds).

Mash the potatoes with a potato masher (not the food processor) and add most of the butter. Stir in the kale, scallions, and bacon (if using) and season with salt and pepper to taste. Make a well in the center and drop in the remaining butter. Sprinkle chopped parsley and chives on top and serve.

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