I personally did not grow up eating Potato Farls, probably because around me, there was no such thing as leftover mashed potatoes. (I am still a mashed potato fiend, but I’ve managed to turn it down to a more respectable level.)
But when I am visiting family in Ireland, Potato Farls is one of the foods I am most excited to eat (along with Irish Brown Bread and the rest of the components of a beautiful Ulster Fry.)
Potato Farls is just mashed potatoes kneaded with some flour, butter, salt, and pepper, then fried up into tasty little pieces, making them the perfect recipe for the day after Thanksgiving!
I will be honest. I am partial to Irish Stew made with lamb. But Irish Stew made with beef is tasty in its own right! This Slow Cooker Irish Beef Stew is a flavorful, comforting dish perfect for colder rainy days too!
This recipe is very similar to my OG Irish Stew I shared over a decade (!) ago, with a few adjustments. Recipes like this Irish Beef Stew are perfect to make in your slow cooker (paid link), which helps develop the flavors of the dish while perfectly cooking the meat and vegetables.
Ingredients:
2 tablespoons unsalted butter, divided
3 onions, chopped
3 leeks, white and light green parts only, sliced into half moons
1 tablespoon dried thyme
1 tablespoon garlic powder
salt and pepper, to taste
5 lbs stew beef
5 carrots, peeled and chopped
1 parsnip, peeled and chopped
5 cups beef stock, divided
1 (15 oz) can Guinness
1 tablespoon Worcestershire sauce
3 tablespoons pearl barley
2 lbs baby red potatoes, cut into bite sized pieces
The weather has yet to turn cold (in fact, we just had a week-long heatwave!) but I’m already thinking about colder weather foods. One of my favorite comfort foods is traditional Irish Vegetable Soup.
Unlike a chunky vegetable soup commonly found in the US, Irish Vegetable Soup is a blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!
The absolute best way to enjoy an Irish Vegetable Soup is with some Irish Brown Bread, but because that’s somewhat difficult to come across in the US, I substituted in a loaf of Italian bread to sop up all that vegetable goodness.
I know it is quite late in the season for a soup recipe, but I made this Leek and Potato Soup recently and just had to share it. This is a fairly traditional Irish Leek and Potato Soup, but the simplicity means you can really make it your own with some tweaks if you wanted.
Leeks are in season late winter to early summer, so this soup is great for those slightly cooler days, or when you’re looking for something simple to make that is ultimate comfort food.
This recipe uses under 10 ingredients and can be made in under 30 minutes!
Ingredients:
4 tablespoons salted butter
1 yellow onion, chopped
3-4 leeks (depending on their size), sliced
1 pound Yukon gold potatoes, peeled and cut into cubes
I have quite a few St. Patrick’s Day recipes on here, but I thought it was worth adding in one decidedly untraditional and whimsical recipe: Lucky Charms Marshmallow Treats!
The treats are made the same way as other chewy bars from your childhood but have the extra fun of colorful marshmallows! To keep the marshmallows mostly intact, this recipe adds the marshmallows back in at the end.
I know I’m a little late to the “whipped coffee” or Dalgona coffee trend, but I wanted to hold out for St. Patrick’s Day to make this awesome Whipped Irish Coffee!
Whipped coffee became quite the trend early in the pandemic. It’s made by whisking equal parts instant coffee granules, sugar, and hot water until it holds stiff peaks. You serve it on top of hot or warm milk, and then stir to combine, so adding whiskey to this lovely mix seemed like a no brainer to me.
Irish coffee is actually traditionally enjoyed the opposite way… kind of. Whiskey, sugar, and coffee are stirred together and then topped with heavy cream, while this whipped Irish coffee has the milk on the bottom rather than on top (although with whipped coffee, you do stir the milk and coffee together before enjoying). This recipe is to make the whipped Irish coffee iced, but you can easily adapt it to use warmed milk instead. If you’re looking for another spin on an Irish coffee, I also have a recipe for a Frozen Clover Cocktail you might want to try.
Ingredients (makes 2 servings):
1/4 cup instant coffee granules (normal ground coffee won’t work!)
1/4 cup sugar (or brown sugar to make it a touch more of a traditional Irish coffee)
I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.
This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.
This dish is a great Saturday dish… it takes while to cook but is well worth the wait!
Shepherd’s Pie is one of my absolute favorite cold weather meals. It’s really simple to make and has all the components of a solid meal, just stacked into a layered pie form!
I like to make shepherd’s pie on weekends, assemble, refrigerate, and then cook later in the week on a busy weeknight. This recipe is based off a shepherd’s pie recipe from the Food Network.
I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!
Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.
It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!
Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Did you ever make a hole on top to hold the melting flake Of the creamy, flavoured butter that your mother used to make?
This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.
Since I returned from my honeymoon in Ireland a few weeks ago, I have been craving Irish Brown Bread like crazy. Served typically with breakfast, Irish brown bread is made with a coarse whole wheat flour, resulting in a hearty bread different than anything I can easily find here in the U.S.
The difference is really in the flour. To get the right consistency, you’d need to purchase a wholemeal flour, sometimes labeled as “Irish-Style,” which can be somewhat difficult to find (although it is available online.)
So when I was offered the chance to try out the Mockmill, a grain mill attachment for the KitchenAid Mixer, I jumped at the chance. I can make my OWN Irish-Style flour!
Besides my very specific reason for wanting to mill my own flour, there are a bunch of other benefits to using a grain mill. Grinding from whole wheat berries at home means that the bran and germ stay in your flour. A bunch of the “good stuff” is found in the bran and germ: fiber, vitamins, minerals, antioxidants. However, the germ is removed from commercial flour because it reduces its shelf life; the oil in germ can turn rancid, so home milled flour should be used in 1-2 weeks, or stored in the freezer.
The Mockmill, designed by Wolfgang Mock, is nicely compact. (As a city dweller, I very much appreciate this.) I love that it attaches right to my stand mixer; it’s really simple to set up and begin using right away.
source: Mockmill
You adjust the coarseness of the grind by twisting the front of the mill. The mill uses self-sharpening ceramic-bonded corundum grinding stones, which can produce a very fine flour if needed.
The Mockmill grinds flour directly into the mixing bowl, really convenient if you’re using it immediately like I am!
Cleaning the Mockmill is also a breeze; the mill can be separated easily and rinsed to clean any minimal residue left from milling.
Mockmill is offering I Can Cook That readers a really sweet deal, available until August 31:$80 off (that’s over 30% off!) two different package options through this link if you use the code icancookthat.
The packages come with everything you need to begin milling at home: the Mockmill Grain Milling Attachment for Stand Mixers, a variety of whole grain berries to get you started, plus “Flour Power” by Marleeta Basey, a comprehensive introduction to the benefits of home milling! Be sure to check them out here.
Note: the price listed is the original price. Add the code icancookthat at checkout to receive $80 off. The sets of books, grains, and Mockmills are being especially made for this promotion so delivery times may vary.
To test out the mill (and make me some oh so yummy brown bread,) I decided to start with a relatively simple version of Irish bread, a yeasted version from the Ballymaloe House in County Cork, Ireland. This version of their recipe comes from David Lebovitz, and is super easy to make.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayWithChobani #CollectiveBias
I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.
Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.
I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.
Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.
This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart; you can find Chobani with the other yogurts in the Dairy section.
Note: I was sent a coupon for a Kerrygold Product through Cooking Light Bloggers’ Connection. Opinions are mine alone.
We’ve had a rainy few days around Philly. Whenever there is crummy weather, there is only one meal that will suffice: Grilled Cheese!
Kerrygold has a nicely upgraded version of grilled cheese on their website (adorably named “toasties“) made with their Dubliner Cheese, an aged cow’s milk similar to cheddar. These Dubliner Cheese Toasties with Prosciutto and Tomato are topped with prosciutto, arugula, and tomato slices, yum!
Kerrygold products are a favorite of mine, you can always find a bit of gold shimmering from my butter dish. Their cheese is also amazing! The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. (I’ve used Kerrygold’s Garlic and Herb Butter and my trusty Dubliner Cheese before in this post for Spinach-Chive Potato Bites.)
Ingredients (makes one sandwich):
2 slices marble rye
2 1/2 ounces Dubliner Cheese, thinly sliced
1/2 ounce thinly sliced prosciutto
1/4 cup arugula leaves
2 to 3 slices tomato
Salt and pepper, to taste
2 teaspoons Kerrygold Irish Salted Butter, at room temperature
You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!
The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.
Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.
Ingredients:
Potatoes:
15 small yellow, white or red potatoes (about 2 pounds)
Happy St. Patrick’s Day! I have already shared an Irish-themed main meal, bread, baked good, and sweet treat so I thought this time around a drink was in order, this Clover Cocktail!
Fine Wine & Good Spirits sent me this really yummy spin on an Irish coffee called the Clover Cocktail, which is frozen instead of hot.
Ingredients (makes 1 serving; multiply as needed):
Happy St. Patrick’s Day! One of my favorite memories growing up was my mom making Irish Soda bread during March. It is a fairly straightforward bread and is really quite easy.
The bread uses baking soda instead of yeast as its leavening agent. Irish Soda Bread is also made with buttermilk that reacts with the baking soda to make it rise. Soda bread is a mostly savory bread, but it usually has some kind of dried fruit in it (raisins, currants, etc) that add a bit of sweetness.
My mom’s version has caraway seeds in it that add a little bit of an anise flavor to it (caraway seeds are typically found in rye bread) and I just love it. I wanted to make this with currants but couldn’t find any, so I used raisins. Feel free to substitute golden raisins or currants.
