Ireland on my mind

With St. Patrick's day fast approaching, it's no surprise that the press is trying to find an Irish angle in their living sections. And it's of interest personally, as the Emerald Isle is our first destination--we'll be eating in County Dublin a short week from now.

Hard-hitting news purveyor CNN informs me that Guinness sales in Ireland are declining, as younger drinkers are favoring things that taste better (not bitter) and--get this--don't take two minutes to pour. Stout, that deep, creamy brew, must be poured slowly and allowed to settle for a minute or two before it can be drunk, and today's youth don't want to wait that long. Rural pubs are closing, offset by the opening of non-Irish Irish pubs elsewhere.

This isn't news to us, as sensible legislation banning things like driving drunk naturally changed people's drinking habits. Since no one with any amount of self-respect in Ireland would dream of drinking stout from a bottle or can, a half-pint at the pub is pretty much the limit. Since we're living on the Luas (light rail) line, we plan to take ample advantage of the smoke-free pubs to indulge in fine local brews on tap (Yes, I've tried stout, but still prefer some of the drier apple ciders, an incredible-tasting local product). Plus, I know that wherever I can find a supermarket, there will be an off-license, the Irish equivalent of a liquor store, nearby, and I'll be stocking up on some hard cider and Bailey's.

The San Francisco Chronicle, with its Alice Watersian perspective on all things food, takes a more upbeat look at Irish cuisine. Yup, it appears that young Irish chefs took their training in France and California and then reversed tradition and returned home to celebrate their local goodness. Gone is boiled beef and cabbage, replaced by scallop and cockle (alive, alive-o) risotto and pots de crème laced with Bailey's. As one chef cited note, "The sea is just minutes away, why use imported products when there are so many excellent traditional producers nearby?"

Oh, I am truly looking forward to the local bounty-there are no factory farms in Ireland, the cows really do graze on grass. The sea is just minutes away, and the dairy products are absolutely out of this world. We shall eat local; just as we will eat locally for St. Paddy's: 'grey' corned beef from Oregon, Savoy cabbage and fingerling potatoes from Washington. And maybe I'll try that pot de crème recipe to use up some eggs and Bailey's.

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Bailey's Pots de Crème

Makes 8

Made with one of Ireland's famous spirits, Baileys Irish Cream, these take just minutes to prepare and make a tasty finish to any meal. Serve them with homemade shortbread cookies, if desired. Adapted from "Full On Irish," by Kevin Dundon (Epicure Press, 2005).

INGREDIENTS:

2 2/3 cups heavy cream

10 tablespoons Baileys Irish Cream

1/2 cup freshly brewed espresso

18 ounces mascarpone

5 tablespoons powdered sugar

INSTRUCTIONS:

Instructions: Whip the cream in a bowl until soft peaks have formed. Place the Baileys Irish cream in a bowl with the espresso, mascarpone cheese and sugar. Beat until well combined, then fold in the cream. Divide among cups or ramekins of scant 1-cup size and refrigerate for at least 2 hours or overnight before serving. Serve chilled.