This weekend was all about green things and Irish fun. I hope you all had a fun St. Patrick’s Day weekend! We had a good time with good food and good people adorned with green. Had some left over corned beef and cabbage and some cute four-leaf clover shaped pasta I found at World Market so I made a dish out of it: lucky pasta.
She’s a cute dog who is very smart. She knows not to eat something that she isn’t supposed to. Isn’t she so cute? I try to take pictures of her, but she moves very fast. Bella keeps everyone entertained. Don’t give her a soft toy though, she will destroy it. A harder toy like a small tire will take a little longer for her to tear apart. 🙂
This is the pasta that I used. I couldn’t resist buying it when I saw it.
I used a small cabbage from my dad’s garden. It is the size of my iPhone. A cute cabbage.
I sautéed the shredded cabbage in browned butter, but you can use leftover cabbage as well.
Irish cheddar is so good. While I was grating the cheese, my dad said it tastes better than other cheddars. You could use another type cheddar, but its fitting for this dish. I also used 3 ounces of mozzarella, and 6 ounces of sharp cheddar for a total of 1 lbs. of cheese, grated of course.
For the sauce, I used an Irish cheddar & stout fondue recipe from Chow.com, but added a bit of milk to thin it out. Because of the stout, it looks like the color of a brown gravy. The stout can be a bit assertive, so I think I would use Smithwick’s next time or use less stout and replace it with some milk. I like using fondue sauce sometimes with pasta as the fat doesn’t separate from the sauce with the fondue technique. By mixing the grated cheese with a little corn starch or flour to coat the cheese, fat separation is somehow prevented.
- Corned beef, sliced and cut into bite sized pieces
- Cabbage, cooked and shredded
- 1 lb. Lucky pasta (or any other pasta will do)
Irish Cheddar Sauce
(minimally adapted from Chow.com)
- 1 pound Irish cheddar or a mix of Irish cheese and other cheeses, grated
- 2 tablespoons corn starch
- 1 tablespoon unsalted butter
- 1 onion, diced
- 1/2 teaspoon kosher salt
- pinch of black pepper
- 1 tablespoon coarse-grain mustard
- 1 1/4 cups Irish stout (such as Guinness or Murphy’s)
- 1/2-1 cup milk
- Mix the cheese and the corn starch together and set aside. Melt the butter in a large pot on medium heat and sauté the onion for about 10 minutes until soft and golden brown in color.
- While you are starting the sauce, prepare the pasta according to package directions.
- Increase the heat to medium-high and add the salt, pepper, mustard, stout, and 1/2 cup milk. Bring to a boil and decrease the heat to medium-low and add the cheese in 3 batches, stirring well after each batch. Add the remaining milk to thin out the sauce if desired. Mix everything well until the cheese is melted and combined. Turn off the heat.
- Add the pasta to the cheese sauce and mix well. Mix in the corned beef and cabbage. Eat with brown sauce if desired and enjoy!
I don’t know if this pasta is actually lucky, but it is definitely tasty!
- St. Patrick’s Day inspired cupcakes (foodflavorfascination.wordpress.com)
- Corned Beef with Parsley Sauce (giangiskitchen.com)
- 76/365: National Corned Beef and Cabbage Day (eatmywords365.com)
- Not Your Nana’s Corned Beef and Cabbage (brasspaperclip.typepad.com)
- CHEESE OF THE WEEK: Dubliner and Dubliner with Stout (courierpress.com)
- Watercress flavoured Penne Pasta with Peas (kelipaan.wordpress.com)