As an insatiable traveler married to an Irish-American and fellow redhead, Kathy Hunt has experienced her share of St Patrick's Days in Ireland.
Think St Patrick's Day is all about drinking green beer and minty shakes and sporting avocado-colored sweaters, emerald top hats and Kiss Me, I'm Irish T-shirts? Think again.
In Ireland, where St Patrick lived and died, the day stands for far more than carousing in garish clothing. It's a day of cultural and religious significance with nary a dyed beer or milkshake in sight.
Whether I'm in a major city such as Dublin or rural village in County Clare, I never miss a parade. Although New York City receives credit for holding the first St Patrick's Day parade, way back in the 18th century, Ireland wholeheartedly embraces this festive event.
A day for family
Depending upon the locale, I've watched processions of marching bands, costumed dancers and professionally made balloons as well as festooned farm tractors, hand-painted banners and homemade floats. No matter where I am, one thing remains constant: the large number of families in attendance, cheering on the participants.
Along with seeing parades, visiting fairs and listening to live music, families in Ireland go to church services on St. Patrick's Day. The patron saint of Ireland, St Patrick served as the country's bishop during the fifth century and is credited with helping convert the Irish to Christianity. On the Emerald Isle, the date of his death, March 17, is a religious and public holiday.
In his teachings St Patrick used the shamrock to represent Christianity's Holy Trinity. Today, as a symbol of their belief, the devout continue to pin these three-leaf clovers to their clothing. So much for my silly childhood belief that shamrocks went together with leprechauns the way that rainbows came with pots of gold or chips accompanied fish.
Food plays a prominent role on St Patrick's Day. In the past, pubs remained closed on this holy day. With the public houses shuttered, family and friends would gather in homes to share simple, wholesome meals.
Then as now, potatoes starred in a variety of dishes, including the pancake known as boxty. They remain the primary ingredient in the mash of cabbage or kale and potatoes called colcannon and mash of scallions and potatoes called champ.
Potatoes also feature in meaty cottage and shepherd's pies, boiled bacon and cabbage, Irish stew and, a personal favorite, potato soup. For me, nothing says wholesome, Irish cooking like a bowl of hot, savory potato soup. It's the perfect warm-up for a brisk and damp March day spent outdoors at a parade or fete.
In a country surrounded by water, it comes as no surprise that seafood appears on holiday menus. Although outsiders tend to reduce Ireland's fish specialties to breaded and deep-fried cod or haddock served with chips and peas, Irish cooks serve far more than this greasy - albeit tasty - mainstay. Cockle soup, seafood chowder, smoked haddock potpie, steamed mussels and cod cakes are among the country's wondrous seafood dishes.
Contrary to the American custom of drinking green-colored ales on St. Patrick's Day, in Ireland people usually reach for dark, smoky stouts.
Originally just a stronger version of a porter, stout has become a category of its own for many beer connoisseurs. With its creamy texture, full-bodied flavor and rich mouthfeel, it leaves consumers fully satisfied. Drink of pint of hearty stout and you'll feel as though you've consumed your St. Patrick's Day meal in one glass.
Probably no stout is more renowned or available globally than Guinness. Yet, Ireland does have other stout brands, including the Cork-based Murphy's and Beamish, both of which have been acquired by the Dutch beer company Heineken.
This St. Patrick's Day, skip the green clothing, tinted drinks and boozy benders. Instead, celebrate the authentic Irish way - with good food, family and fun.
POTATO-LEEK SOUP
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Makes 6 servings
Ingredients
2 tablespoons unsalted butter
200g leeks, washed and sliced
700g floury potatoes, washed, peeled and chopped
7 cups chicken stock
Salt to taste
Ground black pepper to taste
Method
1. In a large stockpot melt the butter over medium heat. Add the leeks and sauté until softened and translucent but not browned, about 5 minutes. Add the potatoes, stir to combine and cook for another 1 minute.
2. Pour in the chicken stock, raise the temperature to medium-high and bring the soup to a boil. Cook, stirring occasionally, for 25 to 30 minutes, until the potatoes are soft and leeks are translucent.
3. Turn off the heat. Add salt and ground black pepper to taste.
4. Using either an immersion or traditional blender, puree the soup until smooth. Taste and adjust the seasonings as needed. Serve hot.
- Zester Daily and Reuters Media Express
