Flavorful updates to the holiday's favorite dishes, from Sausage and Cabbage Soup to tender corned beef made the easy way
Jerry Anne Di Vecchio,
March 25, 2005
Tender Corned Beef the Smart, Easy Way This untended corned beef baked discreetly, with exceptionally tender results. Bake potatoes with the beef and make a handsome red cabbage salad for a celebration fit for the classiest guest.
Corned Beef Horseradish Terrine Delicate cream cheese layered with corned beef makes a wonderful St. Patrick’s Day first course. Parsley provides the color, horseradish the zip.
Red Cabbage Curtido Curtido, a crunchy, piquant relish of cabbage cured briefly in a salt-and-vinegar brine, is easy to make at home and serves as a great companion for corned beef on St. Patrick’s Day.
Kinsale’s Irish Soda Bread Ireland’s green beauty may leave a more lasting impression than its cuisine on some. But frequent visitors Charlotte and Stanley Fisher (Stanley was once a local lad) have high praise for the meals they enjoyed in the south coast city of Kinsale, County Cork, corroborating its local reputation as a gourmet capital. Charlotte, who appreciates an easy recipe that works well, passed along this Kinsale version of soda bread. It’s made with whole-wheat flour, which another Irish buff friend of mine declared makes it brown bread. I’m sure such a fine point of semantics can be settled calmly over a foamy pint with a warm wedge of this hearty bread and a nice hunk of cheese.
Red Pear, Onion, and Cabbage Salad Flaunting the hue of certain red vegetables is simple if you know what turns it on. The red in cabbage and onions is enhanced by acid, like that in vinegar, fruit juice, and wine. Without acid, red cabbage and onions turn purple-blue as they stand; when cooked, cabbage gets bluer, onions fade. The dressing in this recipe makes a salad brilliant.