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Help with Irish-themed Supper Club

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imgould Mar 13, 2008 10:17 AM

Hi folks. My supper club is doing a St. Paddy's day theme this month, and I've been assigned to a salad/side dish. The main dish is corned beef and cabbage, and someone else was assigned to potatoes. So, knowing nothing about Irish food, is there some sort of tasty side dish that doesn't involve cabbage or potatoes? Any suggestions would be greatly appreciated!

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  1. monavano RE: imgould Mar 13, 2008 01:29 PM

    I would go with cabbage for St. Patty's day. Braise Savoy Cabbage with St. Marcelin cheese will really impress your club. I absolutely loved it (and need to make it again soon!)
    Here's the recipe and pics: http://www.dcfoodies.com/2007/12/good...

    1. m
      morwen RE: imgould Mar 13, 2008 01:48 PM

      Cashel Blue is my absolute favorite blue cheese, discovered while on a trip to Ireland. It's made by a small dairy in Co. Tipp. I had these mushrooms as an appetizer/salad while there. I was overjoyed to find I could get Cashel Blue in my local supermarket during the month of March and that I could buy a few pounds and it lasted in my cheese drawer through December. If you can find the cheese, you'll have an authentic non-potato/cabbage side. If not, a mild creamy blue would approximate it. This recipe came from their website.

      Mushrooms Stuffed With Cashel Blue
      6 large white mushrooms, stems removed
      4 ounces Cashel Blue Cheese, or similar
      Flour, for dredging
      1 egg, beaten
      2 tablespoons water
      Breadcrumbs, for dredging
      Oil, for frying
      Mixed greens
      Vinaigrette dressing

      Wash mushrooms and dry with paper towel. Remove stems. With a small knife or spoon, stuff mushroom caps with cheese. Dredge in flour. In a small bowl, combine the egg and water to make a wash. Dip mushrooms in egg, then in breadcrumbs.

      In an electric skillet or deep fryer, heat the oil for deep frying (to about 350°F). Drop the mushrooms, one at a time, into the hot oil. Cook, turning as necessary, until golden brown. Remove each as soon as brown and drain on paper towels.

      To serve, place 3 hot mushrooms in the center of a bed of mixed greens that have been drizzled with vinaigrette.

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