[1] Classic Irish Coffee (photo © Slane Irish Whiskey).

[2] Irish coffee shots (photo © Rogers & Cowan).

[3] Make an Irish Cream “Martini” with Irish whiskey and Irish cream liqueur. Here’s the recipe (photo © McCormick) .

[4] Iced Irish Coffee (photo © Cask & Kettle).

[5] A coffee bean garnish. Another modern touch is shaved chocolate. (photo © Tullamore Dew).

Even if you don’t celebrate St. Patrick’s Day with parade-watching and partying, take the occasion to enjoy the Irish Coffee recipe—a simply wonderful cup of coffee enhanced with Irish whiskey and heavy cream. It will be especially welcome in our neck of the woods: Mother Nature has given us a chilly, rainy day.

The Original Irish Coffee recipe is below, along with more Irish Coffee recipes. But first, a bit of history.

> January 25th is National Irish Coffee Day.

> The fourth week in January is National Irish Coffee Week.
 
 
THE HISTORY OF IRISH COFFEE 

You might think that Irish Coffee is a centuries-old drink, enjoyed by generations of Irish folk around a hot fire at home or at the pub. But truth be told, it originated in the era around World War II during the dawn of transatlantic plane travel, when air travelers from America to Ireland took an 18-hour seaplane to Port of Foynes in County Limerick.

In cold, damp weather, a hot cup of coffee or tea was offered upon arrival. When “something stronger” was requested, whiskey was added, and Irish Coffee was born.

The name purportedly was bestowed when an American asked if the beverage was made with Brazilian coffee. He was told in return, “This is Irish coffee.”

One passenger enjoying a cup was the owner of the Buena Vista Café in San Francisco. He brought the recipe home in 1952 and began serving the first Irish Coffee in the U.S.

By the time the Shannon Airport opened in 1945, Sheridan had perfected his recipe, and at the airport restaurant there, more and more travelers would enjoy Irish Coffee.

One was the owner of the Buena Vista Café in San Francisco, who brought the recipe home, and, in 1952, began serving the first Irish Coffees in the U.S.

So get out the bottle of Bushmills, Jameson, Slane, or Tullamore Dew.

While the Irish Coffee tradition evolved to use a pedestal goblet with a handle, any glass will do.

Don’t have time to brew coffee and drizzle cream? Make Irish Coffee shots, with 1/2 ounce each of coffee liqueur and Irish cream liqueur.

There are more Irish Coffee recipes and variations below, plus what makes Irish whiskey different.
 
 
THE ORIGINAL IRISH COFFEE RECIPE

You can vary the original recipe with a different sweetener (brown sugar, demerara sugar, noncaloric sweetener, etc.). Three level teaspoons of granulated sugar are the modern equivalent of the three sugar cubes.

While the original recipe did not have whipped cream, it’s a treat for many people instead of the layer of heavy cream. (A second shot of whiskey is a treat for some other people.)

Ingredients Per Cocktail

 
Preparation

1. HEAT a stemmed pedestal goblet (in the pre-microwave days it was rinsed with hot water). Pour in one shot of Irish whiskey. Add three sugar cubes. Fill with strong black coffee to within one inch of the top. Stir gently.

2. TOP off to the brim with heavy cream, slightly aerated by pouring it over the back of a spoon. Important: Do not stir after adding cream, as the true flavor is obtained by drinking the coffee and whiskey through the cream.

Pouring the cream over a spoon to make it float takes a bit of practice. Also, note that American supermarket heavy cream/whipping cream is ultrapasteurized to increase shelf life. This subtracts from its ability to float on top of the mixture. If you can obtain untreated cream from a farmers market, it will produce better Irish Coffee.

Or, Plan B: whipped cream.

Slainte! (That’s “cheers” in Gaelic.)
 
 
MORE IRISH COFFEE RECIPES

Although we’re a few days shy of spring, spring is artichoke season, and National Artichoke Hearts Day is March 16th. We have a collection of artichoke recipes below, and our featured recipe is Roasted Potatoes & Artichokes (photo #1).

If you shop at specialty markets, you may come across purple artichokes and baby purple artichokes. They taste the same, but the color is a novelty.

> The history of artichokes.

> The history of potatoes.

> The different types of potatoes.

> More spring vegetables to celebrate.
 
 
RECIPE: ROAST POTATOES & ARTICHOKES

This recipe from DeLallo uses their marinated artichokes. We had a can of unmarinated artichokes (they’re packed in water, salt and citric acid) and used them instead. We opted not to toss them with oil and spices to simulate marinated artichokes, and liked the results just fine. Either option works.

Serve this dish with any protein: roasted chicken, grilled salmon, meatloaf, any family favorite.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Cover a baking sheet with a layer of parchment paper.

2. DICE the potatoes into 1- to 1 ½-inch squares. Add the potatoes, oil, pepper flakes, herbs, and salt and pepper to a large mixing bowl. Toss well to combine.

3. TRANSFER the potatoes to the baking sheet, arranging them in a single layer. Roast in the oven for 30 minutes, stirring the potatoes one or two times.

4. SPREAD the artichokes on top of the potatoes and roast for 10 more minutes. Remove from the oven, place on a large platter, and serve.
 
 
MORE ARTICHOKE RECIPES

[1] Roasted potatoes and artichokes, a delicious side (photo © DeLallo).

[2] Canned artichoke hearts don’t have marinade (photo © La Tienda).

[3] Canned artichoke hearts are typically packed with a brine of water, salt, and citric acid or ascorbic acid (photo © Roland Foods).

[4] One of our featured recipes, Hot Artichoke Dip With Sundried Tomatoes. Here’s the recipe (photo © Mooney Farms).

[5] Artichokes in the field. This variety with a purple blush is the sangria artichoke. It tastes the same as the common all-green variety (photo © Frieda’s Specialty Produce).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Port your love of Reuben sandwiches to this Reuben casserole. The recipe is below (photo © Taste Of Home).

[2] Here’s the recipe (photo © The Cookie Rookie).

[3] What’s wrong with this Reuben sandwich? The cheese isn’t melted! (photos #3 and #4 © Carnegie Deli).

[4] OK, now it’s better!

[5] Don’t want red meat? Don’t like spice? Try a turkey Reuben on rye. Have leftover duck or lamb? Make a “special” Reuben (photo © National Turkey Federation).

[6] Irish nachos with Reuben toppings. Here’s the recipe (photo © Idaho Potato Commission).

[7] Reuben pizza. Here’s the recipe (photo © DeLallo).

If you’ve been hankering for a Reuben sandwich, today’s the day to make one or buy one. March 14th is National Reuben Sandwich Day, and we’ve got a bunch of Reuben sandwich variations below, as well as recipes for Reuben-inspired dishes: Reuben recipes for biscuits, casseroles, even egg rolls! They’re all great to serve for St. Patrick’s Day instead of the classic corned beef and cabbage—and delicious any time.

In addition to the Creamy Reuben Casserole recipe that follows, there are more Reuben-inspired recipes below.

> Pastrami history.

> Reuben sandwich history.

> Sandwich history.

> January 14th is National Hot Pastrami Sandwich Day.
 
 
REUBEN SANDWICH VARIATIONS

The Reuben has been adapted many times over substituting turkey for the pastrami, and coleslaw for the sauerkraut. Rye or marble rye (photo #2) can stand in for the pumpernickel. Some variations aren’t grilled (so the cheese isn’t melted, alas–photo #3).

Some variations:

 
 
MODERN PASTRAMI SANDWICH VARIATIONS

You can get creative with a pastrami sandwich without violating any Geneva Food Convention. You can add or substitute without abusing the New York pastrami tradition.

We mean, you can modernize it. We’re not talking wasabi mustard, pickled jalapeños, or pesto, just some logical extensions, some borrowed from the Reuben (see below).

Our favorite: pastrami on rye or pumpernickel with melted gruyere and caramelized onions. Plus the deli mustard and sides of pickles and coleslaw.
 
Toppings

 
Condiments

 
 
RECIPE: CREAMY REUBEN CASSEROLE

This Reuben casserole features corned beef, sauerkraut, and other ingredients that make Reuben sandwiches so popular. It was created by Margery Bryan of Royal City, Washington and featured on Taste Of Home. “It’s always well received at a potluck,” says Margery.

It couldn’t be easier to make.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. In a large bowl, combine the sauerkraut, corned beef, sour cream, onion, and garlic.

2. TRANSFER to a greased 11″ x 7-” baking dish. Sprinkle with the cheese and bread cubes; drizzle with the butter and Russian dressing.

3. BAKE uncovered, until it’s heated through and the cheese is melted, 25-30 minutes.

4. SERVE with a large dollop of Russian dressing.
 
 
MORE REUBEN RECIPES

 
 
________________

*Russian Dressing vs. Thousand Island Dressing: The main difference between the two is that Thousand Island dressing has pickle relish (the “thousand islands”), giving it more sweetness and texture. It is made with mayonnaise and ketchup. Russian Dressing is made from mayonnaise and chili sauce and is more piquant. Some people add a bit of prepared horseradish for more spice.

Our oldest memory of noodles is, maybe, at age three, when our mother used to give us a plate of buttered noodles (today’s parents may open a can of Spaghetti-O’s instead). Later, she introduced us to green-hued spinach noodles—more intriguing to our young eye. Since March 11th is National Eat Your Noodles Day, we’ve having a plate of buttered noodles for lunch—this time, enhanced with minced chives, freshly ground pepper, and Parmesan cheese. Yum!

Our word noodle derives from the German nudel meaning paste with egg. (Paste here refers to flour mixed with water). Italian pasta (the Italian word for paste) is made without egg (but always from semolina, the flour made from durum wheat).

In the U.S., “noodle” refers to egg noodles as well as Asian forms of pasta. Noodles can be made from:

 
There are 15+ noodle recipes below.
 
 
THE HISTORY OF NOODLES

The oldest evidence of noodles dates to 4,000 years ago in China. In 2005, archaeologists found an earthenware bowl that contained 4000-year-old noodles. Our oldest reference to date, it was uncovered at the Bronze Age archaeological site of Lajia, at the upper reaches of the Yellow River, on the border between the Chinese provinces of Gansu and Qinghai.

These noodles were said to resemble lamian (or la-mian), a type of Chinese noodle made from soft wheat flour. The noodles are made by twisting, stretching, and folding the dough into strands.

The earliest written record of noodles, also from China, is some 2,000 years later, in a book from the Eastern Han period (25–220 C.E.). Noodles made from wheat dough became a popular food in the Han dynasty, which reigned from 202 B.C.E. to 220 C.E.

Across the globe, a mixture of flour and water called itrion was described by the 2nd-century Greek physician Galen (129-216 C.E.). It appears as itrium in 3rd-century Palestine.

By the 9th century, itriyya (the Arabic cognate of the Greek word) was mentioned by Aramean physician and lexicographer Isho bar Ali. He defined it as string-like shapes made of semolina and dried before cooking [source].

And this, dear reader, is what became spaghetti, the Italian word for strings. Itriyya was brought by Arab invaders to Sicily in the 9th century, and the rest is Italian pasta history.

Thence, noodles moved northward becoming part of most European cuisines, from the nudel of Germany to the makaron of Poland.

In our own young century, we’ve seen the rise of vegetable noodles—particularly beet, carrot, butternut squash, and zucchini noodles—made possible by a kitchen spiralizer gadget.

They deliver vegetable nutrition while sparing the refined carbohydrate of flour- and starch-based noodles/pasta. But they must be made from fresh vegetables.

The desire by many for gluten-free pasta made from almond meal, brown rice, chickpeas, corn, lentils, quinoa, and others. Asian soba, mung bean, rice, sweet potato, and tofu noodles have always been gluten-free.
 
 
15+ RECIPES FOR NOODLES

[1] Ramen noodles, popular in soup (photo © Olga Nayashkova | Fotolia).

[2] Noodle Kugel, a middle-European savory or sweet noodle pudding (photo © Kitchen Daily [now part of AOL Food]).

[3] Soba noodles, a Japanese specialty made from buckwheat (photo © TP Rajesh | Pexels).

[4] Rice noodles, a gluten-free option that is equally as delicious as wheat noodles (photo © Malaysia Kitchen | NYC [now closed]).

[5] Butternut squash noodles with cherry tomatoes (photo © Dole).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Venison meatballs. Venison, along with bison, has the lowest fat of any red meat (photos #1 and #2 © New Zealand Venison).

[2] Ground venison can be used interchangeably with ground beef: in burgers, meatballs, meatloaf, pasta sauce, and more.

[3] Fennel is an underappreciated vegetable in the U.S. Also cut it into sticks for low-calorie snacks and crudités (photo © Good Eggs).

[4] Dill is a member of the same botanical family as fennel. Both are used in this recipe. Check out the differences below‡‡ (photo © McCormick).

[5] Fennel seeds give delicious flavor and scent to breads, curries, stews, desserts, stews, even beverages (photo © Silk Road Spices).

[6] Currants, also called Zante currants, Corinth raisins, and Corinthian raisins, are raisins of the small, sweet, seedless grape cultivar Black Corinth (photo © Food To Live).

National Meatball Day is March 9th, but our order of ground venison for this delicious recipe didn’t arrive in time for dinner the day before. So we made it last night, and are pleased to share the yummy recipe below. It sent to us by New Zealand Venison, which raises grass-fed venison sustainably: no steroids, no hormones.

First, some venison trivia:

 
Naturally lean, venison does not require any trimming of fat before cooking.

There are 20 more meatball recipes below.
 
 
RECIPE: VENISON MEATBALLS

These meatballs go nicely with buttered noodles, with pasta (sauced as you prefer), or on a bed of grains.

Unlike some meatball recipes, which can be fairly simple, this recipe has layers and layers of flavor.

Prep time is 15 minutes, cook time is 1 hour 15 min

 
Ingredients For 4-6 Servings

 
Preparation

1. TRIM the fennel, discarding the stalks but reserving the fronds to garnish. Cut each bulb in half lengthways, then cut into slightly-less-than-one-inch-wide wedges.

2. PLACE the minced venison in a large bowl with the breadcrumbs, onion, parsley, dill, anchovies, fennel seeds, currants, half a teaspoon of salt, and a generous grind of black pepper. Mix to combine, then shape into about 30 golf-ball-sized balls.

3. HEAT the oil in a large sauté pan on a medium-high flame. Once hot, fry half the meatballs for five minutes, turning regularly until browned all over. Transfer to a plate with a slotted spoon, then repeat with the remaining meatballs.

4. FRY the fennel wedges in the same pan for four minutes, turning them a few times, until browned all over. Add the vermouth/white wine.

Once it’s bubbling, stir in the tomatoes, lemon peel, half a teaspoon of salt, and plenty of pepper.

Once the mix comes to a boil, lower the heat to medium-low, cover the pan and leave to simmer gently for 10 minutes, until the fennel is starting to soften.

5. RETURN the meatballs to the pan, stir them through, cover and leave to cook for 30 minutes, until the fennel is soft and the meatballs are cooked. Remove the lid, increase the heat to medium-high and cook for five more minutes, stirring constantly, until the sauce thickens.

6. REMOVE from the heat, sprinkle with the pine nuts and reserved fennel fronds, and serve with a lemon wedge.
 
 
MORE MEATBALL RECIPES

*Horned refers to horns or antlers of a particular family of mammals: antelopes, buffalo, caribou, deer, cows, giraffes, oxen, reindeer, and rhinoceroses. In most species, only males have antlers, but both females and males can have horns [source].