Exploring Oregon-Irish Fusion: A Delectable Lamb Stew Recipe with Potato-Dulse Dumplings and Fresh Culinary Insights

Introducing the Culinary Journey:

Embarking on a Gastronomic Voyage through the Pacific Northwest

Discover the culinary tapestry of the Pacific Northwest with OPB’s captivating series, “Food of the Pacific Northwest.” Seamlessly blending engaging videos, insightful articles, and a weekly newsletter, this culinary odyssey is helmed by Heather Arndt Anderson, a luminary in Portland’s culinary landscape. Delve into this week’s offering as Heather unveils a tantalizing recipe featuring Irish lamb stew adorned with spring vegetables and potato dumplings infused with the rich flavors of dulse seaweed.

Unveiling Historical Context

Unearthing the Traditions of St. Patrick’s Day

While St. Patrick’s Day conjures images of lively festivities and indulgent feasts in the United States, the origins of this revered holiday harken back to Ireland’s humble roots. Contrary to popular belief, the celebration in Ireland was more modest, with potatoes often taking center stage due to their affordability. As we embrace the verdant allure of spring, let us pay homage to this tradition by immersing ourselves in the vibrant flavors of the season and the rich history that accompanies it.

Exploring Current Affairs

Navigating Contemporary Food Discourse and Environmental Concerns

Amidst the culinary delights and historical anecdotes, “Food of the Pacific Northwest” offers a nuanced exploration of pressing issues shaping our modern food landscape. From the timeless allure of Pi Day to the global appreciation for fish and chips, the series sheds light on diverse topics, including the pervasive threat of microplastics on human health. As institutions like Oregon State University delve into the repercussions of plastic pollution, the imperative for sustainable practices becomes increasingly urgent.

Offering a Culinary Delight

Crafting a Nourishing Lamb Stew Infused with Seaweed Elegance

In a culinary fusion that transcends geographical boundaries, Heather Arndt Anderson introduces a sumptuous Irish lamb stew enriched with the subtle complexities of dulse seaweed. Beyond its gustatory allure, dulse holds promise as a sustainable ingredient, offering a solution to livestock emissions. As we savor this hearty stew, let us reflect on the interconnectedness of our food choices and the profound impact they have on our environment.

Recipe: Irish stew with spring vegetables and potato-dulse dumplings

Ingredients:

• 1 tsp cooking oil
• 1 lb lamb stew meat, seasoned with salt and pepper
• 6 cups beef or lamb stock
• 3 medium carrots, peeled and chopped
• 3 baby turnips, quartered
• 2 baby leeks or spring onions, chopped
• 2 cups chopped cabbage
• 2 tbsp unsalted butter, softened
• 2 tbsp all-purpose flour
• 1 cup peas (frozen or sugar snap)
• 1 tsp fine sea salt
• 1 tsp black pepper
• Chopped fresh parsley, chives, and/or thyme for garnish
• 1 medium russet potato, peeled and cubed
• ¾ cup all-purpose flour
• 1 egg
• 2 tbsp crushed, dried dulse

Instructions:

1. In a countertop pressure cooker, heat oil and brown the stew meat. Add stock and cook under high pressure for 20 minutes. Allow natural depressurization. Alternatively, use a heavy-bottomed Dutch oven for simmering until meat is tender.
2. Preheat oven to 400º. Roast carrots, turnips, and leeks on a baking sheet with oil and salt. Roast until caramelized.
3. Combine butter and flour, then whisk into the stew mixture. Add roasted vegetables and simmer.
4. For dumplings: steam potato, mash, and mix with flour, egg, and dulse. Shape into balls.
5. Add dumplings, peas, salt, and pepper to the stew, cooking until dumplings are tender. Adjust seasoning, garnish with herbs, and serve.