I attended a St. Patrick's Day party that I would like to duplicate but can't find the info.?

Question

We had an irish menu with unfamiliar sounding names, from which we picked 3 items for each course served. When the menus "items" arrived, you might have selected things such as soup, fork, and sherbet for that course. You had to eat with whatever you picked. It was so much fun watching people eat with their hands,if they didn't choose a utensil. Where could I find the idea and the menu?

Answer 1

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Answer 2

Irish Dinner Menu

Some of the most delicious things evolve out of necessity. Nowhere has this been more true than in Ireland, where culinary tradition was built on making do with less. Two hundred years ago in any given country kitchen, food was hardly plentiful. When Saint Patrick's Day comes to mind, so may thoughts of corned beef and cabbage; but on Irish soil, stew is more traditional. We've come up with a recipe that remains true to the dish's origins.The ingredients are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk away from the simmering pot and return two hours later to a mouthwatering meal. Counter the stew's richness by pairing it with crusty Irish soda bread. Another proud product of the peasant hearth, this classic loaf is the most suitable companion to stew. And that's really all you need-except, perhaps, for a pint of stout.

Irish Stew
Serves 4 to 6
Irish stew is traditionally served with buttered boiled carrots.

3 pounds small Yukon gold potatoes, peeled
2 medium onions (about 1 pound), halved lengthwise and cut into thin half-moons
2 1/2 pounds lamb shoulder, cut into 1-inch cubes
2 1/2 teaspoons coarse salt
Freshly ground pepper
2 teaspoons coarsely chopped fresh thyme
3 cups homemade lamb stock, or homemade or lowsodium store-bought chicken stock
2 tablespoons finely chopped fresh curly- or flat-leaf parsley

1. Preheat oven to 325°. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.

2. Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.

3. Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

Irish Soda Bread
Serves 4 to 6
Graham flour is coarser than regular whole-wheat flour, which also works. If you use the latter, substitute one-half cup wheat bran for one-half cup all-purpose flour.

3 cups all-purpose flour, plus more for dusting
1 cup whole-wheat graham flour
2 1/2 teaspoons coarse salt
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups buttermilk

1. Preheat oven to 350°. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.

2. In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.

3. Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.

Answer 3

eat a taco with a thong