Because my friend Margo was coming over tonight, and she is a lover of all things Gaelic (especially Irish), I went with the more Gaelic menu for our first Lá Fhéile Bríde (St. Brigid's Day) Imbolc/Midwinter, (also Groundhog - or Whistle Pig - Day) celebration. I had both asparagus (which I simply roasted on a cookie sheet, drizzled with EVOO, seasoned with S&P at 450-degrees for about 10 mins), and strawberries (which we chopped, added a bit of sugar, vanilla, and a splash of fig-infused white balsamic vinegar to, and served with bakery angel food cake, and sweetened whipped cream - spiced with 1/4 tsp. Chinese Five Spice).
And, along with a bakery-bought deliciously crusty baguette, I served a brand-new made up recipe...
Jameson Irish Stew
1 medium shallot, diced
1 clove garlic, pressed
1 small yellow onion, chopped
2 ribs of celery, chopped
2 cups of baby carrots, chopped
7 (or more to taste) peeled and chopped yellow potatoes
1/2 tsp. sea salt and 1/4 -1/2 tsp. fresh ground pepper
All cooked in EVOO (2 Tbs) until onions are caramelized
De-glaze pan with one carton of beef broth, stir and add in one package of lamb stew meat (about 1 pound - yes, raw). Turn the heat up to boil, and add about 2 cups hot water. Simmer, uncovered, until potatoes and carrots are tender and lamb is cooked (and broth thickened)... about 45 mins to an hour... (honestly not sure since I was gabbing too much).
Add two shots of Jameson Irish Whiskey to finish, and let it bubble for about 5 minutes more to cook off a little of the whiskey. Unbelievably delicious!!