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PORTLAND PRESS HERALD DARKROOM
Signature Dish St. Patty Gallery

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    Signature Dish St. Patty Gallery - Photos by Whitney Hayward/Staff Photographer | of | Share this photo

    Steam rises as Peter Casey checks whether the potatoes and carrots that go into his corned beef and cabbage (below) are done.

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    Signature Dish St. Patty Gallery - Whitney Hayward/Staff Photographer | of | Share this photo

    Peter Casey’s corned beef and cabbage.

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    Signature Dish St. Patty Gallery - Whitney Hayward/Staff Photographer | of | Share this photo

    Fully cooked turnips, carrots, potatoes and cabbage wait to be plated with corned beef.

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    Signature Dish St. Patty Gallery - Whitney Hayward/Staff Photographer | of | Share this photo

    Peelings from carrots prepared by Casey for his corned beef and cabbage recipe.

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    Signature Dish St. Patty Gallery - Whitney Hayward/Staff Photographer | of | Share this photo

    Peter Casey holds a handful of carrots to be peeled for corned beef and cabbage at his home in Naples.

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    Signature Dish St. Patty Gallery - Whitney Hayward/Staff Photographer | of | Share this photo

    Peter Casey strains turnips out of a pot of boiling vegetables for corned beef and cabbage at his home in Naples. Casey said the tradition of making the dish came from his father’s side of the family, which came from Ireland in the early 1900s. However, Casey goes at it differently than most, cooking the meat and vegetables separately to prevent the meat from becoming too tough and the vegetables too soft.

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    Signature Dish St. Patty Gallery - Whitney Hayward/Staff Photographer | of | Share this photo

    Peter Casey says the trick to preparing cabbage correctly for his recipe is to leave the core attached when slicing the vegetable into quarters, so that the leaves do not separate during cooking.

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