Montauk Pioneer - March 20, 2009

If you asked me if there's a holiday that doesn't revolve around food, I'd be stumped (in a good way). Think about it. Valentine's Day: chocolate. Easter: eggs. Fourth of July: barbeque. St. Patrick's Day: corned beef and cabbage. Potatoes. Guinness. YUM.

Yes, the Italian foodie (that's me) has some Irish blood running through her veins. No wonder I secretly adore St. Patty's Day. If I weren't Italian, I'd want to be Irish. Not only are they the most upbeat, friendly bunch of redheads you'll ever meet (who seriously know how to party), they know how to make delicious, stick-to-you-ribs kind of food. My kind of food. The kind that brings that certain relaxed smile to your lips while you chew on a meaty, succulent piece of corned beef, which has been simmered for hours with a blend of spices like cloves, garlic and peppercorns, along with root veggies like carrots and rutabagas and, of course, a head of pungent cabbage.

The Irish didn't traditionally use corned beef, or beef brisket in its un-brined form. They used the much more affordable cut we know as bacon. It was readily accessible to the common Irish family. Corned beef and cabbage is more of an Irish-American traditional than purely Irish. Like the Italians, the Irish were a poor people, and so a lot of their traditional cooking came from the school of whatever Dad could hunt or Mom could grow in her garden. The spoils of the day were tossed into a huge pot and cooked over the stove or fireplace, filled with water, vegetables, potatoes, and whatever spices they had available.

St. Patrick's Day in America is a phenomenon of its own. Here in Montauk, it is celebrated for at least a week, with parade and luncheons, and the customary Grand Marshal. It's full of pomp and circumstance, beer, good friends, and families that travel miles to take part in a wonderful celebration rooted in tradition.

But for me, as always, it's all about the food.

So yes, I'll be enjoying corned beef and cabbage on St. Patty's Day. And then I'll be at the Montauk Parade this weekend, adorned in all my green finery, shamrock headband, and a few recipes tucked in my pocket, for my fellow Irish friends.

You'll need: clover shaped cookie cutter, green decorating frosting, store bought vanilla frosting.

Combine flour, baking powder and salt in a bowl, set aside. In a medium bowl, beat together butter, sugar, egg, milk and vanilla until well combined. Add dry ingredients slowly, but be careful not to over mix your dough.

Divide dough into two equal parts, wrap in wax paper and refrigerate until firm, about one hour. Preheat oven to 375 degrees.

Roll out your dough to about a 1/4 inch thickness, and cut into desired shapes. Bake on ungreased cookie sheet for 7-10 minutes, or until golden brown. Decorate with colored icing and sprinkles for a dessert.

Makes about 48 2 1/2 inch cookies.

My Favorite Green Bean and Potato Salad

Place your quartered potatoes in a large pot and cover with cold water. Bring to a boil, and let cook about 10 minutes, until a fork slides into the potato. When the potatoes have boiled for about 7 minutes, use a large sieve or colander and place the green beans in there, and drop them into the pot as well, and let them continue to cook with the potatoes. Drain the green beans immediately and shock them in a bowl of ice cold water (this will stop the cooking process and help the beans keep their bright color). Drain the potatoes and return them to the pot to remove excess water.

In a large mixing bowl, combine onion, parsley, garlic, lemon, vinegar, olive oil and salt and pepper until well mixed.

Drop your potatoes and green beans into the mixing bowl, and gently combine with the vinaigrette.