The foods of Ireland have sometimes been described as "bland," primarily due to the prolific use of potatoes and cabbage. Potatoes came to Ireland by way of South America, and by 1688, they had become a staple of the Irish diet. The Irish refer to potatoes as praties.
According to some food experts, a diet of potatoes and milk will supply all the nutrients the human body needs. Potatoes contain plentiful carbohydrates and some protein, calcium, and niacin. They are easy to grow and store.
In 1845, a fungus disease hit the Irish potato crop, causing a famine which killed millions of people and forced over a million people to emigrate, primarily to the United States, to escape starvation.
Oats were also a staple in the Irish diet, to feed not only the family, but to also support the livestock that worked the fields. Oatmeal porridge and breads are perennial favorites.
Scallion Champ
Ingredients~
- 6 big Russet or 8 medium Yukon Gold potatoes
- 1-1/2 cups of milk
- 1 bunch of scallions, chopped
- Lots of butter
- Salt and pepper to taste
Directions~
1. Peel the potatoes and dice into 2" cubes. Cook in boiling salted water for about 15 - 20 minutes, or until tender enough to stick a fork through them. Drain and mash with a potato masher.
2. While the potatoes are boiling trim the roots from the scallions; thinly slice the white parts, then chop the green part into ¼" slices.
3. Combine them with the milk in the saucepan, bring to a boil then reduce the heat to a simmer and cook. Remove from the heat after 5 minutes.
4. Add the scallions and the infused milk to the potatoes and combine.
5. Add 2 to 4 tablespoons of butter. Season to taste with salt and freshly ground pepper.
Irish Soda Bread
Ingredients~
- 4 tablespoons of sweet butter, softened
- ½ C. sugar
- 2 large eggs
- 4 C. all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1-1/2 cups buttermilk
- 1 C. currants
Directions~
Butter a cookie sheet. Heat the oven to 350 degrees F. In a large bowl beat the butter and sugar to combine. Add the eggs, one at a time, beating well after each addition.
In a medium bowl whisk the flour, baking powder, baking soda, and salt to combine.
Beginning and ending with the flour mixture, alternately add the flour mixture and the buttermilk to the egg mixture, beating well after each addition.
Add in the currants.
On a generously floured surface knead the dough for about 4 minutes until smooth and not sticky (adding additional flour if needed).
Form into a 7 inch round. Transfer to a prepared cookie sheet. Etch an ‘x' into the top of the loaf.
Bake for about 1 hour or until it sounds hollow when tapped. Cool on a rack prior to slicing.
Oatmeal Lace Cookies
Ingredients~
- ½ C. butter, softened
- ¾ C light brown sugar
- 1 teaspoon vanilla extract
- 1-1/3 C. rolled oats
- 1/8 teaspoon salt
Directions~
Heat oven to 350 degrees F. In a large bowl beat the butter and sugar to combine. Add vanilla, beating to combine.
Add oatmeal and salt, mixing to combine.
Drop cookies by level teaspoon on baking sheet, 3 inches apart.
Bake 8 minutes or until lacy and flat. Let cool on baking sheet about 3 minutes until just firm. Move to cooling rack to cool completely.
