Dining • Culinary Shop
EVOO Cooking School

Happy St. Pattys Day

Title: Happy Saint Patrickís Day!

Hi All: this is a Special Dayóits St Pattyís Day and one of my favorite days in the year. First, because I think of my sister and brother-in-law whose wedding anniversary is today. Happy Anniversary, Cheryl and Tim Kearns! She married a lucky Irishman, a former police officeróno stereotype there. We love you guys!

Today brings back great memories of Irish pub hopping in the Wash DC area and before that, Cleveland. It was a big deal back thereómaybe a little more than here. Lenore and I used to start early to get a spot in line. The rest of the year these little pubs were sized right for their crowds, but St. Patrickís turnout for ìgreenî beer guarantees a line out the door. Lenore and I always went for the food and ale, not the green beer, really. We like the corn beef and cabbage and boiled potatoes. And is it just me, or doesnít a Reuben sandwich and Guinness Ale taste exceptional good this time of year?

Our celebration at EVOO this year is simply the wearing of the green and playing the Irish tunes of Kathyrn Clair, a local prize. Kat does the vocals, fiddling and plays the guitar on her latest CD, Luna Sea Arts Sampler 2005. Check out her website: www.lunaseaarts.com.

Todayís ìFresh specialsî at EVOO include green soup (A chunky spinach bisque) and fresh Reuben sandwiches made from local corn beef without nitrites and our housemade rye bread.

Fresh Spinach Bisque 2 TBS shallots, minced
1 TBS garlic minced
4 bunches fresh spinach, cleaned, chopped
2 TB salted butter
2 oz. heavy cream, reduced by half
8 oz whole milk, warmed
16 oz unsalted chicken broth/stock, heated
TT sea salt, ground pepper, ground coriander
TT Pernod
2 tsp tarragon, chopped
Method Heat EVOO in sautÈ pan; add shallots and garlic; sautÈ until aromatic and slightly translucent. Add spinach and cook until just tender. Add butter and cream and season with spices. Add Pernod and cook 30 seconds. This mixture should be thick at this point. Add warm milk and chicken broth to desired soup consistency. Puree mixture with hand held blender. You may strain at this point for a cream soup. Garnish with tarragon and serve.