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Check out our recipe list to find some Irish inspiration for Saint Patrick's Day.
From traditional favorites like lamb stew and Irish soda bread, to something new like green grasshopper pie and corned beef and cabbage egg rolls, this list has has something for everyone!
So pick up a fewpotatoes and agood cut of meat, and get ready to go green.
The Gourmand Mom
Boiled corned beef and cabbage produces a tender brisket without any fuss.
Traditional Irish soda bread
Kitchen Report
Traditional Irish soda bread is a dense, doughy bread with a crunchy crust and a stick-to-your-ribs interior, a perfect companion to corned beef and cabbage.
By Laura EdwinsContributor
ByKendra Nordin,Kitchen Report
4 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt (any salt is fine; sea salt adds an extra crunch)
1-3/4 cups of buttermilk (or 1 tablespoon plus 1/2 teaspoon white vinegar and 1-3/4 cups milk)
If you are going to sour regular milk instead of using buttermilk, start this process first. Add the vinegar to a large measuring cup and then add the milk. Let rest 5-15 minutes.
Preheat oven to 425 degrees F.
Lightly grease and flour a 9-inch cake pan.
Sift together the flour, baking soda, and salt. Stir to combine. Create a well in the center and add the buttermilk or sour milk gradually, stirring until all the flour has been gathered into a sticky dough. If you have extra floury flakes, you may need to add a bit more milk.
Turn the dough onto a lightly floured surface and knead gently, 10 seconds or so (do not overknead or the dough won’t rise as much).
Set the rounded dough into the cake pan. Cut a cross into the top of the dough. Cover with another cake pan or pot of same size. If you don’t have cake pans, you can set the dough on a baking sheet.
Bake for 30 minutes, then remove the upper pan and bake for another 15 minutes until crust is just beginning to turn golden.
The bottom of the baked bread should have a hollow sound when tapped. Cover the warm bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Serve warm.
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Mark Sappenfield
Editor
Dear Reader,
About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:
“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”
If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.
But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.
The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.
We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”
If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.
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Mark Sappenfield
Editor
Monitor journalism changes lives because we open that too-small box that most people think they live in. We believe news can and should expand a sense of identity and possibility beyond narrow conventional expectations.
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