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Save $10 on any purchase over $75 at eWineRacks.com - promo code: SW-8937
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Boxty Potato Griddle Cakes - Apple-Barley Pudding - Dublin Coddle - Wine Choice ½ lb. raw potato ½ lb. cooked mashed potato ½ lb. flour 1 egg 1 medium onion, finely Milk chopped ¼ tsp. ground pepper Grate raw potatoes and mix with the mashed potatoes. Add pepper, onion and flour. Beat the egg and add to the mixture with enough milk to make a batter that will drop from a spoon. Drop by teaspoonfuls onto a hot griddle or frying pan. Cook over moderate heat for 3-4 minutes on each side. 4 tbsp. Pearl barley 4 tbsp. sugar ¾ cup heavy cream 1 ¼ tbsp. lemon juice 1 ½ lbs. apples, peeled, cored and sliced Put the barley in water and bring to a boil. Add the sliced apples and cook until the barley and apples are soft. Put through a blender and return to the saucepan. Add the sugar and lemon juice and bring to a boil. Remove from the heat, allow to cool and then chill. Serve with the cream stirred in. 1 lb. sausages 8 oz. bacon 1 cup chicken broth 6 medium potatoes 2 medium onions Pepper Cut bacon into 1 inch pieces. Bring the broth to a boil in a medium saucepan, add the sausages and bacon and simmer for about 5 minutes. Remove and save the liquid. Cut each sausage into 5 or 6 pieces. Peel the potatoes and cut into thick slices. Peel the onions and slice them. Place a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and finish off with a layer of potatoes. Pour the reserved stock over it and season with pepper. Cover and simmer gently for about an hour or until potatoes are cooked. Serve hot. Where to start?
Karen, being Italian-American, decided she would pick an Irish menu for me to celebrate St. Patrick's Day. I appreciate that ... but what in the world will I pick for the wine?
I spent about five minutes looking at these, without results. Nothing was coming to my mind. I searched the Internet for suggestions; there aren't a lot out there. I started doodling names and types of wines on a pad. Finally I sat back and tried thinking this through again, and a thought struck me.
Dublin Coddle is essentially a potato-based stew. With the sausage and bacon, you would have to put it over on the "hearty" side. I couldn't come up with any white wines that would stand up to that, so I scratched them all off the list. Looking at the reds I had left, I found my hand starting to cross them off as well. Cabernet? Head-shake, scratch. Merlot? Uhm, no, scratch.
Finally, I was down to only a few, all lighter reds, running from a Beaujolais to a Chianti (not a Riserva) to a Pinot Noir. A Spanish Rioja would be nice, and honor the Irish tradition of smuggling around the English. I went to look under the stairs.
I found a nice Long Island Pinot Noir from Schneider down there, but decided to save it for another day. Nestled away on the rack was a Merlot from a New Jersey winery that we visited for the first time last Fall: Westfall Winery, up near High Point. I had been meaning to take that out and see if we liked it as much at home as we did at the tasting room. The time had come.
Boxty Potato Griddle Cakes - Apple-Barley Pudding - Dublin Coddle - Wine Choice |
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Last modified: August 07, 2007 |
