St. Patrick’s Day is not my favourite holiday but it is one I seem to celebrate every year. I wear green, I paint my nails green and gold and of course, I bake and cook.
This year, I busted out Brown Eyed Baker’s Irish Car Bomb recipe again because it is perfect and totally lovely. Between juggling my purse, lunch and a massive container of cupcakes, trying to hold on to the subway pole and not making eye contact with people so they don’t ask for treats, I narrowly made it to work without a smushed or dented cupcake. Phew. I think it was worth it as all the cupcakes were munched and not a trace remained.
For lunch I made Irish Lamb Stew (from Williams-Sonoma Soup of the Day – March 17). Giancarlo and I made this stew together and it was the first thing we truly made together – cue your awwwws.
This stew was amazing. It has a huge depth of flavour and texture. Because the ingredients are layered, the bottom layer of potatoes and onion complete dissolve and create a thick, flavourful base for the stew. The top layer of potatoes and onion maintain their shape and texture creating distinguishable chunks of deliciousness. The lamb is chewy, moist and tender.The thyme permeates the entire soup and gives it this rich, intense flavour. Yummmm.
This stew will become a staple for St. Patrick’s Day in our house. It is a few days late but you should make it anyway!
Recipe is below the cut and happy munching!