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Luck of the Irish Soda Bread

Happy St. Patrick’s Day! Are you celebrating the wearing of the green today? While Hubs and I aren’t really the green beer type, this day for the luck of the Irish is probably one of our favorites. Why? Of course, it’s the food.

Ten days ago, I brought a mix of fragrant spices and salts to a boil and added ice water to create a brine bath for a big chunk of trimmed brisket. After soaking for several days, that brined beef is slowly simmered with onions, carrots and celery until fork tender. Homemade corned beef really is so very delicious and something that we look forward to every March … especially the leftovers for Reuben sandwiches.

On the side with that corned beef, we always have buttered and steamed cabbage (much better than boiled, in my opinion), my version of Colcannon made with garlicky mashed potatoes and whipped with wilted spinach instead of cabbage or kale, and usually a mustardy cream gravy to top it all. Often, I also bake a moist and rich Chocolate Guinness Cake that is layered with Bailey’s Buttercream to end the meal. Our St. Patrick’s Day feast is a rival to all food holidays.

Back before I really began exploring cooking from scratch, I would have pulled the box of baking mix from the pantry to stir up a pan of Quick Irish Soda Bread. These days, it only takes a couple extra steps to create an equally simple loaf from scratch that has a tender crumb and golden-brown crust. Slices of this warm soda bread beg to be slathered with salted butter and served alongside everything from our favorite corned beef dinner to rich Irish lamb stews and even as a sub for biscuits with our favorite sausage gravy.

May your day be touched by Irish luck and a lot of good food.


Enjoy Irish Soda Bread topped with salted butter or alongside your traditional corned beef and cabbage St. Patrick’s Day dinner.

Cast Iron Irish Soda Bread

(adapted from Cooking Channel)

4 cups flour, plus more for dusting

3 tablespoons sugar

2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons kosher salt

1/2 cup currants

1 egg

1 1/2 cups buttermilk

1/4 cup unsalted butter, melted, plus more for greasing pan

Preheat oven to 400 degrees F. Lightly butter a 10-inch cast iron pan, set aside.

In a large bowl, whisk together flour, sugar, baking soda, cream of tartar, salt and currants. In a large mixing cup, beat together egg, buttermilk and melted butter.

Gradually add the liquid ingredients to the dry ingredients while stirring with a rubber spatula. Stir just until ingredients begin to come together into a shaggy dough. Lightly dust countertop with additional flour and turn dough out onto surface. Gently knead the dough a few seconds to pull together into a 6–8-inch round (dough will still be somewhat sticky, do not overwork). Place dough round into the prepared cast iron pan. With a sharp knife, carve an”X” into the dough ball.

Bake at 400 degrees F for 30 to 40 minutes, until golden brown and center is baked through (test with a skewer). Serve warm with salted butter.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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A Toast to Charlie Collins

If South Dakota Irishmen are looking for someone to toast this St. Patrick’s Day, they might consider Charlie Collins, the most irrepressible wearer of the green ever to swing an editorial shillelagh in the territory.

Sioux Indians and Britishers are excused from the party, though, because Collins certainly would never qualify as their most lovable character. Charlie, you understand, was a newspaperman and an unmitigated promoter who wouldn’t have won any prize for veracity or humility. He could stretch the truth like a giant rubber band; and pure, unadulterated blarney was his stock in trade.

He claimed to have established 113 newspapers throughout the West. Not true! He bragged that he had begun the first daily in every territory in the Union except Montana. Not true! What he did do, however, was launch a flamboyant campaign to open the Black Hills to gold miners — Indian treaties be damned! — and as a result he was largely responsible for the heated jurisdictional problem which has nagged Congress, tribal leaders and private citizens ever since.

Born in Ireland in the mid-1830s, Collins gave his age as 35 in 1870 when he appeared in Sioux City as the new owner of the Weekly Times. A natural tub-thumper, he couldn’t wait to tell the world that the Iowa river port on the fringe of Dakota Territory was the ideal outfitting point for the argonauts and other adventurers whom he stirred up with his unrelenting publicity — true or otherwise.

When Father Pierre Jean DeSmet passed through Sioux City in 1871, Collins interviewed him, and the peripatetic priest confirmed the promoter’s belief that the Black Hills would be America’s next great bonanzaland.

With unbounded energy and glowing editorials, he championed the cause of invasion of the treaty forbidden land.

Early in 1872 he organized the Black Hills Mining and Exploring Association of Sioux City with himself as president. It was to become the sponsor of the historic Collins-Russell Expedition (also known as the Gordon Expedition) of 1874, which sneaked into the Hills and established the Gordon Stockade near present-day Custer. Annie Tallent, the first white woman to enter the region, was in the party of 28 — but Charlie Collins stayed safely behind to stir up more gold fever in the columns of the Times.

Meanwhile, unknown to many of his readers, the Irish schemer had another even more grandiose dream. He was an avid member of the Fenian Society, the organization of militant Sons of St. Pat pledged to restore the freedom of Ireland and to bedevil the British wherever and whenever possible.

He envisioned the establishment of an Irish colony on the Missouri across from the mouth of the White River (not far from today’s Chamberlain.) As he told fellow Fenians at a convention in St. Louis, the settlement would become the headquarters for a patriotic army of Irishmen that would invade Canada when the appropriate opportunity came.

In the meantime, Brule City could also be a key part of the Sioux City route to the Hills where miners would switch from steamboats to wagons for the final overland leg of their journey to riches. (Collins just happened to control a major share of the best building lots in the proposed town.)

History tells us, of course, that the wild Irishman’s pipedream to drive the hated British out of the continent was never realized. On the other hand, his persistent efforts to open the Black Hills eventually paid off. Even though the Army removed the”sooners” at the Gordon stockade, he and other boomers kept the pressure on until the military and the federal government simply gave up and permitted the tidal wave of incursion to begin.

Collins himself didn’t immediately join the Gold Rush of ’76. Instead he went to the U.S. Centennial Exposition in Philadelphia that year with a plan for escorting European visitors on a tour, which included Sioux City, Brule City and the Black Hills. No doubt he also was hoping for lots of Irish recruits in the process.

That was another idea that fell through, though, and Collins returned to the Midwest, acquired another printing outfit (he had sold the Times before he went East) and followed the crowd to Deadwood Gulch where he established the Black Hills Champion at Central City.

Inveterate promoter that he was, he soon came out with The History and Directory of the Black Hills, the first book published in the gold country. Strangely, though, the opening of the Dakota El Dorado seemed to come as an anti-climax for him. Could it have been that the challenge meant more to him than the realization?

After brief appearances in Sturgis and Bison, he turned again to his ultimate dream in Brule City. With renewed fervor, he left the Hills and announced plans for the publication of the Brule City Times. In typical fashion, Collins issued an advance prospectus, proclaiming that the Times would begin with a million copies in its first issue — the largest paper in the United States or Europe!

How he proposed to achieve such a volume production with the limited and generally crude equipment of the era apparently was known only to the garrulous publisher himself. The same was true of the 125,000 firm subscription orders he purported to have in hand.

Needless to say, his gigantic bubble finally burst. The Times, with a limited circulation, existed only briefly. The Irish Army never materialized, and Collins set off for California, where it is said that he made a fortune in real estate ventures before fading into the cobwebs of history.

As it turned out, Charlie Collins doesn’t exactly go down in the history books as one of South Dakota’s greatest citizens. But — sure and begorra! — when the Irishmen among us raise their glasses this March 17, his memory might just be a good excuse for an extra tipple or two.

Editor’s Note: This story is revised from the March 1986 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

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My Problem with Corned Beef and Cabbage

With St. Patrick’s Day upon us, it’s an opportune time to share my tried and true recipe for corned beef and cabbage. Slow cooker haters be warned: it is made in the Crock-Pot.

I am not exactly a fan of the Crock-Pot. I have a love/hate relationship with it: love the ease, but hate how textures can suffer and flavors often meld, and not into that happy marriage that mingles on your taste buds. Flavors meld into a pot of everything tastes the same.

Corned beef seems to be the right type of meat for Crock-Pot cooking. It benefits from the low and slow process. Several hours of braising in flavorful broth produces tender servings of this cured meat. Most commercially available corned beef briskets come with a seasoning packet of pickling spices. Feel free to add it to the broth if you wish, but I don’t. Worcestershire sauce, dry mustard and caraway seeds spice up the cooking liquid for me.

The vegetables are where this recipe is a problem. It is the point where Crock-Pots fail. I have tried to prepare my corned beef without a layer of potatoes, carrots and onions in the bottom of the casserole, but these roots do add something to the flavor of the cooking liquid. It isn’t the same without them, but I don’t want to eat them. I like the pickled flavor of a corned beef brisket. I don’t want everything on my plate to taste like it, though.

The tender cabbage leaves don’t need a super long cooking time, and when I finally add them to the simmering stock I often start prep for alternative side dishes. Mashed potatoes whipped with spinach and a bowl of buttered corn varies the textures and offers contrasting flavors. The potatoes, carrots and onions cooked with the corned beef make it to the serving platter, but not on my plate.

Am I forsaking the luck of the Irish by not eating the slow-cooked potatoes? What’s your take on Crock-Pot cooking? Any tips to make every meal a pot of gold at the end of the rainbow?


Corned Beef and Cabbage

2 to 2-1/2 pounds corned beef brisket

1 medium onion, cut into wedges

4 medium potatoes, quartered

4 medium carrots, peeled and cut into thirds

1 cup beef broth

2 bay leaves

2 cloves garlic, smashed

1 tablespoon Worcestershire sauce

1/2 teaspoon dry mustard

1-2 teaspoons caraway seeds

1 small cabbage, cut into wedges

Trim the fat-cap from the brisket and (if necessary), cut to fit into crock pot.

Arrange onion, carrots and potatoes in the bottom of the crock pot; place the brisket on top.

Whisk together broth, Worcestershire sauce, dry mustard, and caraway seeds.

Pour over the corned beef in the crock pot.

Add the bay leaves and garlic cloves to the broth.

Cook on low for 8 to 10 hours.

During last hour or so, add the cabbage wedges to the crock pot and cook until tender. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Lalla Rookh Reverie

About 6 percent of people living in Yankton County trace their primary heritage to Ireland. Perhaps some of them can credit John Pope Hodnett with bringing their families here, even if his planned Irish community north of Yankton never materialized.

Hodnett was a native of Ireland who settled with his family in Chicago. By the late 1860s he had become a national spokesman for the Irish Republicans, an organization he helped create in July 1868.”Prior to the Civil War it was rarely one met an Irishman who was not a Democrat,” wrote George Kingsbury in his History of Dakota Territory.”They seemed to find a congenial political brotherhood in that party, and it was a general belief that this was largely due to the influence thrown around them in the city of New York upon their reaching this country from their native land.”

But here was Hodnett, actively stumping for presidential Ulysses S. Grant and other Republicans during the summer of 1868. At speeches in Illinois and Missouri he implored his fellow Irishmen that the Republican Party held the greatest hope for their future prosperity in America. His argument was often met with violence from Democratic Irishmen. A mob nearly destroyed the house where he was staying during a speech in Decatur, Ill., and he survived an assassination attempt in Chicago.

When Grant was elected president in November, he rewarded loyalty to his campaign and party through political appointments. John Pope Hodnett became the assessor of internal revenue for Dakota Territory. He came to Yankton in April 1869, and that summer he filed a claim on a piece of land about 7 miles north of town.

Hodnett’s arrival coincided with a push among Dakota Territorial leaders to recruit settlers, so Gov. Burbank appointed him to be an immigration official. He was aware that Irishmen were migrating west out of big eastern cities, so he devised a plan to bring them to Dakota and build a sprawling Irish colony.

He marketed his new homeland masterfully. Hodnett bragged about its beautiful groves, waving grain fields and brilliant gardens. He even had a little body of water he called Lake Lalla Rookh, taken from the title of a romantic poem written by Thomas Moore in 1817. He helped file claims around his homestead for at least eight wealthy businessmen from New York and Virginia.

But those would-be settlers soon lost interest in a new life in Dakota. Hodnett even lost his little lake to a summer drought. A handful of Irish families did settle in Yankton County and some traces of Irish life exist today, but it’s certainly not the hub John Pope Hodnett hoped it would someday become.

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Wearing o’ the Green Shoes

I’m German, Norwegian and Dutch, but everybody’s Irish on St. Patrick’s Day. And I can’t wait to celebrate at the St. Patty’s Day Mile in Sioux Falls. I’m actually running the 5 mile race. There’s a 5k too, or if you’re really tough you do the”Irishman” and run all three courses. It’s sort of like the Ironman, but shorter, drier and with funny costumes.

Race director is Steve Kurtenbach, owner of Allsportcentral, a leading business for road race and triathlon promotion. I’ve seen Kurtenbach at a lot of the races I’ve run, but I didn’t realize that the St. Patty’s Day Mile launched his successful company.

Kurtenbach owned Bay Technology Group in 2000.”We were looking for ways to show you could do entire businesses on the web and there weren’t a lot of examples,” says Kurtenbach. Bay Technology decided to promote the Phillips Avenue Mile before Sioux Falls’ St. Patrick’s Day Parade (the name was changed to the St. Patty’s Day Mile the following year.) Internet businesses were fairly new at that time and the intent was to show clients they were safe. The event was paper-free, offering registration, payment transactions and results entirely online.

“Once we started doing that and putting on the race we decided this is actually a pretty fun thing to do,” says Kurtenbach. Allsportcentral’s official launch was in July of 2000 with the”No Rest till Jazzfest” race. Kurtenbach closed Bay Technologies eight years ago to focus on Allsportcentral due to what I like to call the”fun factor.” The company now has clients worldwide and race organizers have the opportunity to hire Allsportcentral for onsite services like race timing and photography.”The majority of the events we travel to are in the five state area and a lot in the Caribbean,” he says.

But Kurtenbach will be close to home for Saturday’s race. Allsportcentral’s new offices are located at the 8th and Railroad Center in downtown Sioux Falls and all of Saturday’s races end nearby at 5th and Phillips Avenue. The post-race party is just across the street from the company’s new digs held at Monks House of Ale Repute.

You might make some money at the party if you are speedy. Anyone who breaks a course record or Irishman record is awarded at least $100. The mile’s course record is 4 minutes and 34 seconds. This year if a man finishes the mile in under four minutes, they’ll receive $100 for breaking the course record and an additional $500 for running the mile under four minutes. Women get the same opportunity for running it under 4 minutes and 30 seconds.

Overall race, age division, and costume contest winners are sure to by delighted by their leprechaun shoe trophies. Kurtenbach says they are made by a leprechaun cobbler that Allsportcentral pays with a pot of gold. Keep this on the down low, but Kurtenbach really makes the trophies with one of his good friends. They order the green shoes from suppliers and mount them on homemade bases. A participant who won two trophies was actually seen wearing them later on in the evening. The costume contest winners are chosen by loudest applause.”We’ve had people dressed up like life-sized Guinness bottles and hundreds of people dressed up like leprechauns,” says Kurtenbach. One year a guy dressed up as a green running shoe. I hope he comes back. I would like to see that.

And lest you think this event is just about silly debauchery, I should tell you that it also raises money for charity. Teams can fundraise in advance, and the team with the most participants gets $200 to donate to a charity of their choice. The charity is then added as one of the official event charities. Last year’s was Helping Hands for Haiti. Funds raised also go to the SDSU Nursing Student Association, and Augustana Athletic Training Students Association.

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Luck of the Irish

My maiden name begins with “Mc”, and my father’s nickname was always “Red” due to the red hair of his youth. However, I can’t say that I have the luck of the Irish. I think that if I ever followed a rainbow, there would be a pot of coal at the end, or probably even an unpaid bill.

But, that doesn’t mean that Saint Patrick’s Day isn’t a time for me to break out the corned beef and cabbage recipes and green beer. I have a standard menu that I prepare each time the showing of the green comes around. My corned beef is trimmed well, layered in a crock pot with new potatoes, onions, and carrots, and slow simmered all day covered in broth and seasonings. An hour or so before serving, I add the wedges of cabbage and some caraway seeds to finish that dish. I round out the meal with an even easier Irish Soda Bread.

I am not really a baker. Easy baking is my mantra. I have been known to press my luck with ingredients that may seem odd, but if the end result is good, I am in. Lucky Irish Soda Bread is my four-leaf clover for the Saint Paddy’s Day meal. This has a sweet flavor and biscuity texture. The caraway seeds add a punch to every bite. It certainly isn’t traditional, but it is my lucky nod to the Irish.


Lucky Irish Soda Bread

1/2 cup club soda, not seltzer
1 egg
1 1/2 cups Bisquick baking mix
1/2 cup sugar
1-2 tablespoons caraway seeds
1 /2 teaspoon vanilla extract


Preheat oven to 400 degrees. Grease an 8-inch round cake pan. In a large bowl, combine all ingredients until well moistened. DO NOT OVERBEAT. Pour batter into prepared pan. Bake at 400 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake for an additional 15 minutes. Bread is done when a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Cut into pie-shaped wedges, and serve with butter and honey on the side.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.