The Independent
It’s time to get your green on – for the wee bit of Irish in all of us
Saint Patrick’s Day was first celebrated in Boston in 1737, for the benefit of the Irish immigrants who were feeling seperated from their homeland. It was a religious celebration which included a feast. In time, this modest religious holiday evolved into the raucous holiday we know today. Our celebrations of Saint Patrick’s Day include:
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Religious Service: Followed by a feast and for some the overindulgence of alco- hol. Most Irish people are Catholic and during lent they are required to fast from drinking. For the celebrations of Saint Patrick’s Day, they are allowed to break from the fast, and so drinking whiskey and beer has become a big part of the day.
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Wearing Green: The tradition of wearing green on St. Patrick’s Day is a tradition for the rest of the world, to show their Irish heritage and culture. In Ireland, they wear a green shamrock to pay tribute to Saint Patrick, the Apostle of Ireland, and his teaching of the Holy Trinity, but they don’t typically wear green.
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Parades: In Canada and the United States, Parades have become a big part of the St. Patrick’s Day celebration, though they did not start the tradition of parades in Ireland until 1995.
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Dying Water or Beer Green: The White House fountain is dyed green, as is the river in Chicago. In Seattle the parade route is painted green. Many bars in the U.S and Canada serve green beer, however this tradition did not start in Ireland.
THE TRADITIONAL FOOD….. Ulster Fry, Melted Gubbeen Cheese, Boxty, Coddle, Guiness Stew, Leg of Lamb, Beef Brisket, BBQ Ribs, Corn Beef and Cabbage, Corn Beefed Pie, Shepherds Pie, Cabbage and Bacon Pie, Irish soda Bread, Cod Cobbler, Colcannon, Irish Rarebit with Tomatoes, Celery with Herbed Butter, Baileys Truffles
Recipe: A slight variation on Colcannon, we call Green Mashed – Southern Style
This is a creamy mixture of mashed potatoes, kale, collard greens, green onions, milk, butter and parmesan cheese. For a variation, sub out half of the potatoes with cauliflower (sometimes the kids don’t get enough veggies so I sneak it in)
INGREDIENTS:
• 2.5 pounds of potatoes, peeled and cut into large chunks • 3 cups chopped kale and collard greens
• 3 Green Onions minced (include the greens)
• 4 tablespoons butter or more to taste
• 1 cup of milk or cream
• 1/2 cup parmesan cheese
DIRECTIONS:
1) Boil potatoes until tender, 15-20 minutes. Drain in colander.
2) Add butter to the same pot and melt on medium heat. Once hot, add the greens and cook for 3-4 minutes. Add green onions and cook one minute more.
3) Add milk or cream to the pot, mix well, add the potatoes, and mash well, mixing them up with the greens, add salt to taste.
4) Transfer to baking dish and sprinkle parmesan cheese over the top and place under broiler for 4-5 minutes.
SERVE WITH YOUR FAVORITE IRISH MEAT, BBQ RIBS, OR BRISKET
Add one drop of green food coloring to your favorite ale for a festive green beer
