Thanks to a recent visit to Ireland, I’m looking forward to St. Patrick’s Day more than ever.
In October, my husband Randy and I met a ship in Dublin for an epicurean cruise where I would be a guest chef. We decided to extend our trip by spending nine days exploring Ireland before boarding. This was our first time on the Emerald Isle and we loved every moment. We flew nonstop from DFW to Dublin, spent the night in the elegant and historic Merrion Hotel, then boarded a train the next afternoon for Killarney.
This charming town became the base from which we explored Ireland’s rugged coast, tiny towns, historic ruins, lush forests, lochs, and gardens. We dined primarily in Killarney’s pubs — festive meeting places for both locals and tourists where the food was hearty, the bars dispensed Guinness and local brews at lightning speed, and music set toes to tapping.
We returned to Dublin for our final three days in Ireland.
Thank heavens for comfortable shoes because we walked everywhere. We strolled in beautiful parks, stopped in churches, museums, small shops, and an intriguing food pavilion where I purchased Irish milled flour for the scones I would make onboard the cruise. We had lunch in the famous Temple Bar where every platter was piled with fries, visited the fascinating Guinness Museum, dined in an elegant hotel restaurant where waiters served each course wearing white gloves, and savored the gastronomic experience of a Michelin star restaurant.
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No visit to Ireland is complete without tasting Irish stew. This peasant dish is traditionally made with lamb, onion, carrots, and potatoes — ingredients readily available throughout Ireland. Historically, the meat used was 2-year-old mutton which required long, slow cooking over a fire to transform it into palatable fare. My version features lamb leg or shoulder meat which forms the basis for a tender stew with a savory, rich broth.
A splash of red wine, beef broth, a dash of Worcestershire, carrots, and fresh rosemary contribute amazing flavor, while potatoes help to thicken the stew. This dish takes only 30 minutes on the stove, followed by slow braising in the oven, so it can easily become a year-round, go-to recipe.
Happy St. Patrick’s Day!
Christy Rost is a cookbook author, host of Celebrating Home cooking videos, and longtime resident of the Park Cities and Preston Hollow. Her ‘At Home with Christy Rost’ cooking series for Eat This TV Network airs on AmazonFire, AppleTV+, Roku, Samsung TV, and YouTube. Visit christyrost.com for details and recipes.
