...st. patrick's day

I am a holiday fanatic. I celebrate everything: Cinco de Mayo, Earth Day, even National Pancake Day. I love having reasons to make a day "special." And, more importantly, I like having a reason to make some good food!

So, today WAS a holiday and we had a blast! I made Irish Stew and Irish Soda Bread. My sister, Sarah, sent us all on a "Gold Hunt" and we looked for the Gold at the end of the rainbow. (The gold was yummy homemade caramel corn.)

Easter is next Sunday and I can't be more excited! I bought E a darling, pink Easter Dress, but I am still on the hunt for a little boy outfit. (Let me know if you know of any cute things for baby boys. I looked at Target, and I either didn't like it or they were sold out in his size.) I can't wait to see the kids go on their Easter Egg hunt. This year, we will be with the in-laws for Easter, so I won't be doing any cooking...that is the only sad thing about spending holidays away from home.

RECIPES FOR ST PATRICK'S DAY: (Courtesy of Emily...my friend who is a culinary school grad and FABULOUS cook!)

IRISH BEEF STEW

1/4 cup vegetable oil (I used olive oil and it was fine)
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Makes 4 to 6 servings.(The recipes says it makes this many servings but I think those people may have big appetites since we made half this recipe and it would easily serve 4 people.)

IRISH SODA BREAD
Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.