It may be cold, but at least there is not a famine.  (Well, at least not technically, although you may not have had that impression after visiting one of the local grocery stores over the past two weeks.)  Exactly 270 years ago, the people of Ireland and the rest of Europe faced one of the greatest famines in human history, caused primarily by extremely cold temperatures that decimated an otherwise abundant potato crop.  Then, a little more than 100 years later, Ireland was hit again by famine, this time caused by a potato blight disease that wiped out the crop once again.  Dependent primarily on potatoes, oatmeal and dairy products, Ireland’s population shrank by more than 20 percent, and the poor, who relied principally on the tuber crop for sustenance, were hit especially hard.

The potato most likely was introduced to Ireland in the mid-1600s, and the population became dependent upon the crop thereafter.  Potatoes yield a high output per acre, compared with other staple crops such as grains, and are abundant as an energy and nutrition source (when fresh, they are particularly high in vitamin C).  However, the potato crops in Ireland, which were not genetically diverse, eventually succumbed to blight brought about by the wet and cold climate of the island, causing mass starvation and disease and leading to unrest and emigration.  Despite its checkered past, the potato survives as a leading source of nutrition in Ireland, and it can be found in many of the dishes served there to this day.

Potatoes are usually consumed at breakfast and dinner, more commonly known to us as lunch.  (Often, a light meal is taken for supper, or our dinner.)  Many of the meat stews served in Ireland contain potatoes, and often, more potato than meat.  Lamb and beef are the most common of the meats found in Irish cuisine (other than the amazing seafood that is plentiful and readily available on the coasts).  Try these dishes at any time of the day, particularly with this uncommonly cold winter.  Trust me when I say that potatoes will keep you going all day long, whether you’re shoveling out of three feet of snow or simply running errands (such as navigating empty grocery shelves).   Sláinte!

Irish Lamb Stew

This is a fabulous cold weather meal.  There’s no need for an extra starch, but it could be served with a green salad, or you could add some cold weather greens (such as kale or spinach) for an extra vitamin C boost.

1 ½ - 2 pounds lamb stew meat (I used trimmed leg meat)

6 cloves garlic, minced

2 teaspoons dried rosemary (or 1 teaspoon fresh, chopped rosemary)

2 tablespoons olive oil

1 onion, chopped

5 small carrots, peeled, halved, and sliced on a diagonal

3 ribs celery, split and sliced on a diagonal

5 medium potatoes, (about 1 ½ pounds), peeled and cut into ¾” cubes

1 bay leaf

2 cups beef stock

1 12-fluid ounce beer (preferably Guinness)

½ cup chopped parsley
 
Marinate the lamb in the garlic, rosemary and olive oil at room temperature for about 20 minutes.  Heat the oven to 350°.  Heat a heavy stockpot over medium-high heat, and brown the lamb in two batches.  Remove the meat and set aside.  Add the onion, carrot and celery to the pan and cook over medium heat until almost tender.  Add the potatoes and cook for about five minutes more.  Add the bay leaf, beef stock, beer and bring to a simmer.  Add the lamb back in and bring to a simmer.  Place a lid on the pot and place in the oven.  Cook in the oven, stirring occasionally, for about one hour.  Reduce the heat to 250°, remove the lid and cook for another 30 minutes, stirring occasionally.  Remove the pot from the oven and allow the stew to cool for about 10 minutes.  Stir in the parsley and serve.  Serves 4 to 6.

Potato Cakes

Ever had leftover mashed potatoes?  This is the perfect solution.  Add sautéed apples, caramelized onions, sautéed greens with garlic (squeezed of all liquid), and/or your choice of chopped herbs, as flavor enhancements.

2 large potatoes (a white variety, such as Idaho, Russet or Yukon Gold), peeled and cubed

2 tablespoons flour

1 egg, lightly beaten

About ½ cup vegetable oil or bacon rendering

Boil the potatoes until very tender.  Cool, drain well, and squeeze any extra water from them, mashing with your fingers.  Add the flour and egg to the potatoes, and mix with a fork.  Allow the mixture to sit undisturbed in the refrigerator for approximately 15 minutes. Form small potato patties with your hands and refrigerate for an additional 5-10 minutes. Heat the oil in a nonstick pan over high heat.  Fry the potato cakes in the oil, allowing each side to become brown before flipping, about three minutes per side. Serve with eggs, sausage, jam or alone.  Serves 2 to 4.

Alyson Browett, MPH, CPT
Edible Complex, LLC
540.764.0711
EAT RIGHT.  GET FIT.

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