Find authentic irish food in louisville at the irish rover dutch apple pie with crumb topping recipe

Twenty-five years ago, michael and siobhan reidy had an idea to open a restaurant. It may be one of the all-time great ideas if your idea of great means scotch eggs, bangers and mash, cottage pie and a pint of guinness, all enjoyed amidst the camaraderie of old friends and friends.

“my wife and I are working harder than ever and have no intention of stopping," michael reidy said. "We feel we have an outpost of ireland and irish culture and we try to accentuate that."

St. Patrick’s day won’t be the best time to ask him about his life in ireland because the rover will be a hotspot of bright green good times for guests who want to experience the real thing right in the heart of clifton-crescent hill.

But, any other day, he will be happy to regale you with stories of ireland that come to life through his vivid memory, enthusiasm and brogue that will keep you asking for more.


“st. Patrick’s day was a special day because it was a holy day of obligation, meaning my father didn’t have to work and we didn’t have to go to school.Preheat oven it was one day my father didn’t have my brothers and sisters and me doing 10 million things all over the farm. It also meant we went to mass,” he said.

Small chores had to be carried out but heavy work was put off until the next day as families attended mass, visited neighbors, went to small parades, played cards, watched gaelic football on television and ate traditional irish dishes.

“if you consider how miserable winters can be in that part of the world, it was the first holiday of spring. We thought god must love us because we made it to st. Patrick’s day. The hope of summer was before us,” he said.

“I’ll never forget that. I would see those three lamb chops looking up at me and say, ‘thank god for spring lamb and st. Patrick’s day,’” he said. “my family loved fruit cakes so they were always on the menu. I hated fruitcakes, thinking they came from leftover cannon fodder from the middle ages. I had no doubt that once you compacted and baked them you could take down 15-foot walls.Oven degrees so, my mother would make me a nice apple pie.”

The small town celebration atmosphere began to change as residents traveled to the united states more frequently. Here they would see the large st. Patrick’s day parades in new york, chicago, boston and philadelphia.

Such interest in st. Patrick’s day led the irish government and tourist board to organize larger parades throughout ireland. Tour companies started designing trips around st. Patrick’s day in cities such as dublin in the mid-’70s and early ’80s.

The reidys have been bitten by the tour business bug, organizing a tour to ireland this spring. The tour is sold out but that doesn’t mean you’re left out of traveling with them to ireland.

Next october they’ll host the off-the-beaten path of ireland. If you’re one of the first 30 people to sign up, you’ll visit sites such as powerscourt house and gardens, historic borris house, kilkenny city, the cliffs of moher, and the burren. You’ll also tour the loop head peninsula in michael’s home of county clare.Preheat oven

A trip to ireland may be on your wish list, but you don’t have to wait until fall to immerse yourself in irish food, drink, music and dancing.

On st. Patrick’s day, the rover will set up a tent in the parking lot where irish music and dance will be the entertainment of the day. The menu will feature beef stew, fish and chips, and other classic irish fare.

“we have enjoyed it for 25 years. We learn something new every year. I learned to be patient quite some time ago, then doubled down on the patience," reidy said. "I’m ready for people to be exuberant and have a good, safe time."

This is not a traditional irish dish, but it uses standard irish ingredients in a modern way and has become one of the most popular dishes on the menu at the irish rover.

Preheat oven to 350 degrees. Remove dark green outer leaves of cabbage and wrap each head in plastic wrap with a little water. Microwave on high until softened, approximately 12 minutes.Preheat oven

Stuff individual leaves with approximately 2 ¾ ounces of lamb mixture. Place seam side down in a large baking dish. Add water to fill pan halfway, and pour melted butter over the rolls.

Sauté garlic and red onion in olive oil. Add red wine, water, beef base and pepper. Bring to a boil and reduce by one third, approximately 10 minutes.

Strain through a fine-mesh strainer into a clean pot. Whisk small amounts of slurry into hot liquid until desired consistency is reached. Spoon on top of lamb stuffed cabbage rolls. Smoked salmon and potato gratin

Smoked salmon and potato gratin at the irish rover at 2319 frankfort avenue. Feb. 27, 2018 (photo: brian bohannon/special to the courier journal)

This dish is adapted from one we had years ago at aherne’s, which was, at that time, a family-run pub specializing in seafood in the historic port town of youghal, county cork. It has since morphed into a world-class restaurant with overnight rooms.Oven degrees

Preheat oven to 400 degrees. Wash the potatoes and prick with a fork. Bake at 400 until soft. Using fingers and a spoon, while the potatoes are still warm, scoop out insides into a large mixing bowl. Potatoes should be crumbled with fingers, not cut with a knife.

With fingers, mix smoked salmon, parmesan and half of the swiss into the warm potatoes. Scoop into a 9-inch by 13-inch baking dish. Top with remaining swiss. Pour heavy cream over casserole. Reduce oven to 350 degrees. Bake casserole until cheese is melted.

Note: if you need to keep warm in the oven, add more cream and cover with foil to prevent over-browning. The dish can also be made ahead of time and refrigerated. Chocolate guinness cake

Guinness cake is a rich, moist cake, usually served warm with whipped cream. At the irish rover, we top it with a chocolate mousse and serve it chilled.

Preheat oven to 325 degrees. Melt together the chocolate and butter. Let cool. Beat eggs, one at a time, into the cooled chocolate mixture.Oven degrees add guinness and blend. Pour mixture into a springform pan dusted with cocoa powder.

The cake may be served warm with whipped cream or ice cream, or, after cooling, can be topped with chocolate mousse or ganache and served chilled.