Cooking for Culture

Something that I might not have mentioned yet is the array of different heritages that make up my family background. My father is Lebanese, while my mother is Irish and Scottish. I definitely entered this world looking a bit more on the Middle Eastern side, but am happy to be a part of such a mixed bag of cultures.

Now I fully intend to do a post very soon on the makings of some yummy Middle Eastern foods (if you know me at all, the words ‘grape leaves’ are running through your minds right now), but in celebration of the recent Irish holiday, I thought I’d focus on my Mom’s heritage for now.

My Mom is one talented lady when it comes to the kitchen. She could cook you just about anything you ask for and it would probably give those Mama Mia chefs a run for their money. (and you know that is saying something if you read this post).  Let me just say, her talents are not limited to foods of her culture – she knows her way around those Lebanese cookbooks just as well.

So knowing that, I have enlisted my mother to help me as I try to broaden my horizon of “colors” as I keep mentioning (do you think it will get old? Maybe. Bare with me for now?)

She was kind enough to come over this week and cook up an Irish feast in honor of St. Patrick’s Day, while attempting to teach me all the steps involved so that I can handle it in the future for that Irish husband of mine.

And, I am happy to report, the meal was a success, giving all of the credit to my mom. I was only there to learn and observe of course, although I did peel the potatoes -which is definitely a craft in and of itself. I give a lot of credit to all of the potato peelers out there.

Here are the ingredients and steps, per MJs (my Mom’s) instructions;

- Corned Beef Brisket with spice packet included
- 1 Bag of Yukon Gold Potatoes
- 1 Bag of Baby Carrots
- 2 Large Heads of Cabbage

1.  Place corned beef and spice packet in a large pot, cover and bring water to a boil.
2.  Allow water to simmer at a rolling boil for 2 hours
3.  Add peeled potatoes and carrots and cook until the vegetables are tender.
4.  Cut out the center of the cabbage so that it will fall apart when you add it to boiling water. Cook for 10 minutes
5.  Remove meat and let it sit for 5 minutes
6.  Dish out vegetables and meat, while also grabbing “broth” from the pan and serve with mustard.

And, once again, voila! A hearty, traditional Irish meal that makes you feel like you’re back in the old country. Thanks to my Mom for taking us there.

Slancha, and here’s to the color green!