Celebrate St. Patrick’s Day

St. Patrick’s Day is vastly approaching March 17th.  For those that are wondering what to cook here are a few recipes, celebrate with these delectable treats!

Guinness and Onion Soup with Irish Cheddar Crouton

(Recipe from Michael Chiarello)

*  2 tablespoons extra-virgin olive oil

* 5 cloves minced garlic

* 8 cups thinly sliced onions

* Gray salt

* 1 tablespoon fresh thyme leaves, chopped

* 1/4 cup sherry vinegar

* 1 1/2 cups dark beer (recommended: Guinness)

* 6 cups beef stock

* 6 slices country bread cut 1/2-inch thick, toasted

* 1/2 pound Irish Cheddar, sliced thin

Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.

Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.

Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

Irish Lamb Stew

(Recipe by EatingWell)

*  2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces

* 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

* 3 large carrots, peeled and cut into 1-inch pieces

* 3 stalks celery, thinly sliced

* 3 large leeks, white part only, halved, washed and thinly sliced

* 1 14-ounce can reduced-sodium chicken broth

* 2 teaspoons chopped fresh thyme

* 1 teaspoon salt

* 1 teaspoon freshly ground pepper

* 1/4 cup packed parsley leaves, chopped

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

Tommy Gun (from Food and Wine)

* 2 thin fresh ginger slices

* 1 teaspoon apricot jam

* 1/4 ounce fresh lemon juice

* Ice

* 2 ounces Irish whiskey

* 1/2 ounce Grand Marnier

* 1 lemon twist

In a cocktail shaker, muddle the ginger with the jam and lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass. Garnish with the lemon twist.