Bistro News 3/16/2012

Greetings from the Bistro!

What fantastic weather. N’est pas? I’m just back from a fast and furious 2 day trip to St. Pete to visit with my mom, 3 aunts, a cousin, my sister Is and her husband Joe. Mom was up both mornings and out the door to do her 18 holes of golf. Then we’d lunch. Yesterday, her 83rd birthday, I cooked dinner for us all. A pre-St. Pat’s celebration including beef and beer. It initially seemed strange to me to make a “winter dish” in 80 degree weather but, the birthday girl requested it and I obliged. I’ll have to say, it was a great choice as I got to prep the night before and then as the stew slowly simmered for hours I had some wonderful visit time. A good choice Mom!!!

Our St. Pat’s celebration begins today in the Bistro and continues through the weekend. Of course there will be corned beef and cabbage, lamb stew, beef and beer, Guinness chocolate cake, Kinsale style scallops and lot’s of brews and Irish libations. My favorite is a Jameson McCree made with Jameson Irish Whiskey, pureed raspberries, Chambord and cranberry juice. Yum!

St. Patrick’s Day, in years past, was a time to honor Ireland’s patron saint. It is said that St. Patrick drove all of the snakes, which were of tremendous population, from the Emerald Isle. In present time the day is an excuse to drink a few stouts and eat lamb stew or corned beef and cabbage.

Ireland is a country of limited resources and a peasant background. Economic factors dictate the use of inexpensive and simple food products. An Irish proverb says “the newest of food and the oldest of drink.” Ireland boasts fresh food from it’s bountiful supply of produce and livestock. Simple food becomes simply splendid.

Onions, leeks, garlic, cabbage and carrots are some of the most common crops. Watercress and sorrel are used with the same frequency as iceberg lettuce in the U.S. What a delightful difference: greens with a taste. Potatoes were brought to Ireland around the 1600’s. The Irish were the only people in Europe that ate the tubers.

Other foodstuffs, particularly dairy products, meat and fish are top quality. The bacon is meaty – not all fat. The oatmeal in-comparable, and, the lamb has a special sweetish flavor.

Irish cooking today is much different than yesteryear. It is more seafood oriented and lighter. Irish salmon is some of the most coveted in the world. Vegetarianism is on the rise. The cooking of Ireland is not regionally driven as in most other countries. The only dish that changes from area to area is lamb stew. The base is lamb, onions and potatoes. From there the stew changes from town to town, or even, house to house, with the variations being limitless.

So, head into the Bistro this weekend for your favorite Irish fare. With the beautiful weather forecast we’ve taken liberty to set up the outside patio so bring the pooches for our St. Patty’s celebration too!

Remember, there will be Celtic music on “the day” from 6-10.

Finally, thanks to everyone who has brought in food for our furry friends. It is much appreciated by them and their owners. We’ll remain a drop for such indefinitely. Plus, we still need a name. There have been some good one’s submitted but remember, we need all-encompassing one, not just for dogs.

“Erin Go Bragh!” 

See you at the bistro. XXOO, Mary