St. Patrick’s Day: Feast your eyes on these tools for lucky foodies
Sure, there’s green beer. And whether you’re wisely celebrating the weekend before, and not mid-week on March 17, there’s plenty of it to be had, along with a bit of Irish whiskey.
But for those who love to entertain, there’s nothing like St. Patrick’s Day to bring out some fun in a culinary wizard.
We’ve taken a bow to the classics, and suggest a recipe for those who love to entertain–and impress–with both traditional and unusual fare. Along with a couple of recipes, we also offer recommendations for kitchen tools that will ensure your other foodie friends are positively green with envy.
Frankly, we’re drawn to the name. Think of Irish foods, and dishes like shepherd’s pie will come to mind. The secret to this recipe is it can be tweaked a bit to your family’s taste. If you dislike ground lamb, try beef. Replace peas with corn if you like. But the mashed potatoes on top are a must and we found just the tool to do the job quickly. Joseph Joseph Smasher pump-action potato masher, $16.99, kohls.com
Pan for gold
Invest in a great set of pans that can move from stovetop to oven. This 8-inch and 10-plus-inch set will never let you down. Scanpan two-piece skillet set, $199.96 on sale, surlatable.com
What a crock!
If you’re going to aim for the classic corned beef, look for a great slow-cooker. Crock-Pot comes to mind for a reason. A six-quart cooker will help you create a masterpiece. Just remember that if you reach for the least-expensive cut of corned beef, what looks like it will feed an Irish army may only feed a few when you pull it out of any slow-cooker. Here’s a recipe from Bed Bath & Beyond that’s not to be missed. Crock-Pot stainless steel 6-quart oval slow-cooker, $49.99, bedbathandbeyond.com
Guinness is good for you
Sur la Table shared this classic yet classy recipe that will delight your guests during a St. Pat’s Day festivity. Should it be served with green beer? If you can turn Guinness green, go for it.
Guinness and Maple Glazed Salmon (from Sur la Table)
Yield: 4 servings
- 3/4 cup Guinness stout
- 1/4 cup maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons canola or vegetable oil
- 4 (5 ounce) salmon fillets, pin bones removed
- Kosher salt and freshly ground black pepper
- 1 medium shallot, minced
- 2 tablespoons flat-leaf parsley, minced
- Preheat an oven to 400 degrees and position an oven rack in the middle.
- To prepare the glaze: In a small saucepan, add the Guinness, maple syrup and Dijon mustard and bring to a boil. Reduce the heat and simmer until mixture starts to thicken, about 5 minutes. Remove from the heat and set aside.
- To cook the salmon: Place a large oven-proof skillet over medium-high heat and add the oil. Pat-dry the salmon fillets, season with salt and pepper and set aside. When the oil just starts to shimmer, carefully add the salmon fillets, flesh side down, cook until golden-brown, about 4 minutes. Using a fish spatula, turn the salmon over and using a silicone pastry brush, lightly coat the top of the salmon with the glaze, reserving remaining glaze.
- Transfer the skillet to the oven and cook until the salmon is no longer translucent in the center and begins to flake, about 5 minutes. Using a spatula, transfer the salmon to a plate and tent with foil, reserve the skillet for the sauce.
- To prepare the sauce: Pour off all but 1 tablespoon of fat and return the skillet to the stove over medium heat. Add the shallot and cook until tender, about 2 minutes. Add the remaining Guinness maple glaze and stir, scraping up any browned bits from the bottom of the pan.
- Bring the liquid to a boil, reduce the heat to low and simmer for 2 minutes or until the mixture coats the back of a spoon. Taste and adjust seasoning with salt and pepper. Remove the skillet from the heat, add salmon and coat top and sides of salmon with the glaze.
- To serve: Transfer the salmon to warmed dinner plates, drizzle the remaining glaze around the salmon and sprinkle with chopped parsley.