Irish Brown Bread is, at its heart, just soda bread made with half whole wheat flour. This particular version ads oats and a bit of molasses, but would probably be made with treacle in the UK. (You try to find treacle in the U.S.… Read the rest
Many people feel that the cuisine of the British Aisles is somewhat bland and lacking in character. I disagree completely. Most dishes from this region are recipes born of necessity and frugality. They use what was available seasonally, they are prepared simply but yet all are heartwarming and filling. It’s a cooking style that I intend to pursue further over the course of the next year.… Read the rest
Fall shouts out for slow cooked (or coddled) dishes. The kind that warm the heart on a long, rainy day or a chill evening. I’m going to go out on a limb and say that if you love stews, this dish will not only warm your heart, but it will warm your soul as well. … Read the rest
Would you be interested if I told you that you could have a fresh, hot, homemade loaf of bread on your table in as little as 30 minutes? I bet you would, and we’re here to give you that bread. If you’re looking for a bread recipe that’s quick, easy and just about fool-proof, then this is the recipe for you.… Read the rest
From the archives. The weather is cooling off a bit for most of us, and this is the perfect side to warm things up with
Colcannon is a traditional Irish dish usually served on Halloween. The name is derived from the Gaelic “cal ceann fhionn”, which translates to “White Headed Cabbage”, but it is made with green cabbage or kale. I’ve made colcannon before, but that version was taken directly from Monica Sheridan’s “My Irish Cook Book” (now available in updated form as The Art of Irish Cooking) and was as close to the traditional Irish version Ms.… Read the rest
It was just brought to my attention that any mince pie may be called either Shepherd’s Pie or Cottage Pie and, that the two names were interchangeable until recently. Thanks much to Elise Bauer of Simply Recipes for pointing out this article.
Winter is finally rearing it’s chilly head here in Northern California. With temperatures finally dipping into the 30’s in the early mornings and the need for a jacket even in the afternoons the thought of a warm and comforting meal in the evening becomes less of a fond memory and more of an urgent desire.… Read the rest
I love mucking around with cultural perceptions, both in life and in food. I’m fairly sure that corned beef and aged Irish cheddar wouldn’t be the first things that came to your mind if I asked if you’d like some nachos, but why shouldn’t they be?
While most Americans think of nachos as Mexican, the reality is that nachos were invented for Americans and aren’t popular by any means in Mexico. … Read the rest
A lot of people shy away from making lamb. It’s fairly expensive in most of America for one thing, but there’s also some strange stigma attached to it. some don’t like the aroma of cooking lamb, but the reason I hear from most people for avoiding this delectable food is that “it’s too difficult to cook correctly,” or they are afraid they’ll mess it up.… Read the rest
I know I made a big stink in my cottage pie post about the fact that a pie like this cannot be called a shepherd’s pie unless it is made from minced lamb. Honestly though, I figure if a bunch of shepherd’s could get their hands on a wild turkey or other foul while out in the pasture, they probably would, so I’ll just rationalize it that way.… Read the rest
From the archives: With much of the nation buried in snow, what better meal to present than a piping hot bowl of great stew. Enjoy!
If there is one food associated with Irish cuisine, it’s the ubiquitous Irish stew. Love it or hate it, it’s Ireland in a dish. Every Irish family has their own distinct recipe and every Irish child will probably tell you that his Mam makes the best Irish stew there ever was, though she would probably say that her Ma made a better one.… Read the rest
I enjoy fusion cuisine. Some of the best combinations of flavors and textures I have ever eaten have come as the result of taking the flavors of one culture and the techniques of another to form something extremely unique and ultimately satisfying. This is one of those dishes.
Cabbage “purses” are a traditional Greek food, usually stuffed with lamb, veal or some other protein and served as a side dish.… Read the rest
Colcannon is something I just had to try this year. In Ireland this dish is traditionally served on Halloween. Until quite recently this was a fast day and no meat was eaten. The name of the dish is derived from the Gaelic “cal ceann fhionn”, which translates to “White Headed Cabbage.”
This is a dish that I’ve meant to try for a very long time, but seem to have managed to avoid for one reason or another.… Read the rest