Judith, the Irish Foodie

Burns night, beyond haggis and Auld lang syne

2012-01-23T22:04:00.000-05:00

January 25th is Burns Night, and to most, the Scots poet Robert Burns is a complete unknown and Burns Night a complete mystery. Yet, every New Years Eve we all link arms and mumble the words to ‘Auld Lang Syne’, do we not?’ Of course we do , and if you’re like most people, you don’t actually know the lyrics to Auld Lang Syne beyond “should old acquaintance be forgot”, etc but did you know that in the midst of your New Year frivolities you were are in fact reciting the words of Scotland’s most notable poet? Yes, ’tis he of the tartan lands, the Scottish Shakespeare, the notable Robert Burns. More famous than a blue painted Mel Gibson in a skirt with a sword! Yes indeed, ‘tis the Bard himself, and every January 25th in pubs and clubs across the land Burns night suppers are held in his honor.

So, what’s this all about again?

Actually, joking aside, the Scots poet Robert Burns is a big deal in Scotland and Northern Ireland and as such I thought it very fitting to write a wee blog in his honor and then follow up with a wee recipe that hails from Scotland to warm us all up on these cold and wet winter nights.

And who is he, this Burns guy?

Well, our wee Robert Burns is a hero who lived in the 18th century and is regarded as Scotland’s favorite son. (Think of what Thomas Jefferson means to America, get it?) He is regarded as a pioneer of the Romantic movement, and after his death he became a great source of inspiration to the founders of both liberalism and socialism and a cultural icon in Scotland and among the Scottish Diaspora around the world. And so, every year we dress up, eat haggis, sing songs and have a great ‘ol time being Scottish, even if you’re not!

This year I’m actually celebrating the event by being a guest chef contributing to the Burn’s supper event at my local Irish pub, Olde Blinde Dog in Milton GA. Should be good craic as we say, and I may even sell a few more copies of the Shamrock and Peach!

So that’s your cultural lesson for this month, and tune in later this week as I’ll follow up Burns night with a really nice, truly Scottish recipe that is comfort food for cold nights!

So, I’ll leave you with our romantic Robbie burns and a verse of one of his famous poems I love….aaahhh.

Robert Burns ( 1759–1796)

O my Luve's like a red, red rose

That's newly sprung in June

O my Luve's like the melodie

That's sweetly played in tune.

Till next time y'all!

Judie the Irish Foodie

Christmas Cola-Baked Country Ham with an Irish Whiskey Rub

2011-12-19T21:55:00.002-05:00

Less than a week to go until Christmas and I'm sure many of you are planning your special menu for the day, or planning on what you may bring to your mother-in-laws this Christmas, huh? Well, fear not as I have a goodie recipe for you to treasure. A true Irish & Southern festive fusion that is incredibly wonderful and sure to earn you lots of points with even the most awkward of relatives. Straight from the north pole I present to you my special Christmas recipe:

Christmas Cola-Baked Country Ham with an Irish Whiskey Rub

I know you're not going to believe this and think I've had a touch too much eggnog but here's the thing...Atlanta’s favorite drink combined with some brown sugar and Irish whiskey produces the tastiest results you could imagine and may be the best baked ham I have ever eaten! The flavors are a favorable marriage, making a Southern style country baked ham with an Irish twist that will keep your guests coming back for more and begin endless stories of how you, not the Grinch, saved Christmas. The story alone is good entertainment for your guests!

A friend of mine gave me the tip about using cola as a means of basting the ham to bring out the flavor, and despite some misgivings I originally had, it works! The brown sugar and Irish whiskey rub came a bit more naturally to me, but again, it’s the marriage of the two methods that works wonders here, so give it a try!

To get a handy dandy recipe PDF of the Christmas Ham, please click on the link below and go to my new fangled Irish food blog and there you will find the gift that keeps on giving...and when you're there, please sign up on my new blog as I intend to add loads more features to it!

Here's the link:

http://theshamrockandpeach.wordpress.com/2011/12/19/christmas-cola-baked-country-ham-with-an-irish-whiskey-rub/

So, in the meantime, may I wish you and yours a very happy, merry, joyful and meaningful Christmas.

Festive greetings!

Judie the Irish Foodie

What are the differences between America and Ireland at Christmas?

2011-12-15T22:49:00.001-05:00

I am asked this question a lot, so I thought I would blog a wee entry and attempt an answer...what are the differences between Christmas in America and Christmas in Northern Ireland? What makes Christmas on each side of the Atlantic unique? Are there any similarities? What weird things do Irish people do at this time of year that Americans don't..or vice versa? :-)

Well, firstly, you actually may be surprised to learn that the cultures are quite similar. The pop culture part of Christmas in America and in the UK and Ireland is the very same. The north pole, elves, snowmen, red nosed reindeer, strange bearded men in red suits invading your home through the chimney, that sort of thing. Yes, that's all the very same. The stores all have the same marketing gimmicks, the TV commercials are all quite similar...so what are the differences I here you cry? Well, below is a few (with my tongue firmly in cheek!):

Irish people eat turkey and goose for Christmas dinner

Yes, because there is no Thanksgiving feasting a few short weeks before Christmas, Irish people all generally eat large stuffed turkeys at Christmas, unlike many of their of American cousins who are thoroughly sick of the large gobbling bird by the time December rolls around.

underwhelming Christmas decorating

In Northern Ireland the vast majority of families put a Christmas tree up in their living rooms. but that's it!
Hard to believe eh? No Griswold style home lighting theatrics, no lighted reindeer in the garden, no inflatable snowmen, just a sad little tree in the living room. (Pathetic! I hear you cry!)

Of course in America the outdoor lighting is becoming quite spectacular, and fascinating...just like the photo above that I took in my neighborhood tonight. Our very creative neighbors put together a winter wonderland complete with glistening reindeer drinking by a blue lighted stream...superb indeed!

Christmas crackers, silly hats and terrible jokes

Yes, those wonderful British Christmas crackers are a vital part of any Christmas dinner in Northern Ireland, followed by the wearing of those silly paper hats and renditions of the worst jokes ever!

Brandy fueled Christmas pudding

This is a nice one, but in many Irish and British homes, the final ending to the Christmas meal is the presentation of the Christmas pudding where a spoonful of heated brandy is lit and poured over the delicacy to great effect!

Christmas is called Christmas

OK, this one sounds funny, but it's true. The UK is a very diverse country, but somehow Christmas is called Christmas and all the PC gymnastics don't exist over there.

The day after Christmas is called Boxing Day, and St. Stephens Day

In America the day after Christmas is...well, nothing but the 26th, whereas in Northern Ireland this day is very special. It's Boxing Day! A big day for sporting events (soccer games) enjoyed with lashings of left over turkey! In the Republic of Ireland the day has a slightly religious touch being St. Stephan's day...

Irish people actually like fruit cake

Hard to believe, I know...but the American Christmas cookie thing didn't make it across the pond. Over there Santa is offered fruit cake in compensation for his amazing feats!

The Queen's speech

Oh yes, at 3pm or so all stops to listen to what dear old Liz has to say. Actually, this is quite a nice thing. The Queen normally has interesting things to say in that wonderful clipped accent she has...then it's back to the turkey!

No eggnog

Irish people generally don't know what this is, so cousin Eddie would be drinking sherry in Ireland from his silly glass...not eggnog.

...and lastly, the Christmas sweater is not a joke!

Yup, Irish people spend 9 months of the year wearing sweaters (or jumpers, as they're called) so, strange designs are not uncommon!

OK, I could go on and on...but that's it. Remember, this is just a bit of 'tongue-in-cheek' fun, so please excuse me!

Hope your Christmas plans are coming together, and look out for a fantastic recipe idea I am planning to make your Christmas dinner special, which I will be posting shortly, so stay tuned!...and as a reminder of the joy of the seasons I'm posting a fun photo of my youngest son in front of the Christmas tree on our porch. This joy is what it's all about!

Festive blessings to you and yours!
Judie the Irish Foodie!

Festive Gingerbread spiced Scones

2011-12-04T20:07:00.002-05:00

Firstly, apologies to all my followers out there and casual web passers by as I acknowledge that I have been swamped and haven't been blogging as I should have. Yes, confession is good for the soul, so there it is, but my excuse is a good one. Really. Thing is that the response to my new book 'The Shamrock and Peach' has been overwhelming so I've been run off my little tootsies trying to keep up with the requests and the book signings, which all mounts to good things! So, there it is...and now that I'm back in the groove I will return to the blogisphere for more Irish goodness.

So this is Christmas (to quote John Lennon) and we are once again in the season of 'everything'. It seemed to start especially early this year, which is understandable given how hungry people are for business in this economy, but switching lights on 2 weeks before Thanksgiving? C'mon! But, look on the bright side, it's December, the lights are twinkling, the neighbors are competing, the parking lots are a-filling and what are we to do? Well, fear not for I have a great little festive recipe for you to consider as you plan those Christmas parties and family get-togethers. So, here it is:

'Festive Gingerbread Spiced Scones with Citrus Clotted Cream'.

Yum!

Ginger and cream are a scrumptious combination any time of the year, but I especially love to serve them for tea and at parties around the Christmas holiday season. The aromas of the spices as they bake in the oven are both heartwarming and festive, and are perfect to bake up and serve just before those relatives or guests arrive at your home. That gingerbread aroma will make the guests feel relaxed as they enter and make your home seem welcoming and filled with the warmth of Christmas. Seems like a winning combo, huh?

Gingerbread is an Old World recipe that has somehow become synonymous with Christmas in America as every child builds gingerbread houses and bakes gingerbread men this time of year to please the ‘big man in red’, so let me invite you to get out the spices, warm up the oven, don that awkward snowman sweater and make delightful treats that will please random visitors and distant family members who come to your parties no end!

May you have a continuing wonderful Christmas season, until next time,

Judie the Irish Foodie

(oh, and if you would like a superb Shamrock and Peach Recipe sheet in PDF format, then let me encourage you to go to my new food blog over at Wordpress where I'm now making these formats available for download...absolutely free!! Follow the link below:)

http://theshamrockandpeach.wordpress.com/2011/12/04/festive-gingerbread-spiced-scones/

Gingerbread scone ingredients (makes ½ dozen):
• 1 lb. (4 cups) self-rising flour
• 1 tsp. baking powder
• 2 oz. (¼ cup) dark brown sugar
• ¼ tsp. salt
• 1 tsp. ground powdered ginger
• ½ tsp. nutmeg
• ¾ tsp. cinnamon
• 6 oz. (¾ cup) butter (cold and cut into small pieces)
• 1 egg (beaten)
• 4 fl. oz. (½ cup) buttermilk
• 2 fl. oz. (¼ cup) molasses
• egg wash (1 egg beaten with a little water or milk)

How to make them:
1. Preheat your oven to 425° F.
2. Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
3. Cut the cold butter into the mixed dry ingredients then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
4. Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
5. Turn the resulting dough out onto a lightly floured surface.
6. Knead the dough a few times and then roll it out with a lightly floured rolling pin until it’s about ¾” thick.
7. Cut the scones out of the flattened dough using a 1” biscuit cutter.
8. Brush dough scones with egg wash and place onto a lightly greased baking sheet.
9. Bake 12–15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
10. Best served warm. Serve sliced in half and slathered with clotted cream.

Clotted cream ingredients (makes just over a cup):
• 3 oz. cream cheese (softened to room temperature)
• 1 Tbsp. fine granulated sugar
• zest of 1 lemon, or orange
• pinch of kosher salt
• 8 fl. oz. (1 cup) heavy whipping cream

How to make the cream:
1. In an electric mixer, combine the cream cheese, lemon zest, sugar, and salt.
2. On low speed, combine the heavy whipping cream into the mixture, being careful not to over-beat, until cream mixture becomes stiff.
3. Refrigerate until ready to serve.

Scotland, Salmon, Seaweed and Stone Mountain

2011-10-17T23:11:00.001-04:00

What a blast I had this past weekend at the annual Scottish fling known as the 'Highland Games' in the Stone Mountain Park right here in Atlanta. The weather was perfect, the kilts where blowing in the breeze and chef Noel McMeel and I were creating a buzz with the very special Irish culinary treats we prepared for the guests and passer-bys at the Tourism Ireland stand. A lot of fun, and pictured above is just one of those interesting treats...'Cured beef (or smoked salmon) and creamed cheese on Irish smoked oatcakes with sesame marinated seaweed'...phew, quite a title, and very delicious.

Smoked Irish Oatcakes ( an Ulster Kitchen product from Ditty's bakery in County Derry in Northern Ireland) are the perfect base for seafood and cured meats. The texture of these oatcakes are wonderfully crunchy and in this case we complimented them with a spread of cream cheese to create a bed for the cured beef or salmon. Finally, we topped it off with a scrunch of seaweed that I had marinated in sesame oil and the result was perfect! The folks who attended the Irish food demos loved these, and they were snapped up in an instant.

So we chatted and demonstrated our hearts out, and y'know, it was quite a pleasure to promote Ireland I have to say.It gave me a lot of pride to represent my country and I'm always amazed at the great reactions we get. People just love Ireland and long to visit there. Several people even signed up for the culinary tour to Ireland I'm leading this coming summer..so, it was great fun all round.

But, we weren't done yet, to follow the seaweed we made and gave away hundreds of mini 'Raspberry cranachan' desserts. (what is that, you cry?) Cranachan is a 'trifle' dessert with white chocolate cream, raspberries, oatmeal and ...yes, Bushmills Irish whiskey (we had to sneak it in somewhere!)

So, there we have it. It was a lot of fun, and on top of it all I got to launch my book; 'The Shamrock and Peach' doing a brisk business in pre-sales (thank you, thank you!)

If you would like to learn more about these dishes and how to make them, then drop me a line through my website:

http://www.theulsterkitchen.com/

Or come along to my Irish Cooking class at Whole Foods in Alpharetta on October 25th where we will have a lot of very elegant food to taste, sample and enjoy:

http://wholefoodsmarket.com/stores/alpharetta/salud-cooking-class-calendar/

Until next time!

Enjoy!

Judie the Irish Foodie.

A wee bit of tartan with me and Noel McMeel!

2011-10-10T22:55:00.003-04:00

Yes, it's that time again when the good people of Georgia cast all sense of propriety to the wind (literally!) and don their kilts in preparation for the Stone Mountain Highland Games. Pipes, fifes, drums, haggis, clans, swords, cabers, thick white socks, bony knees, Southern men in kilts and...me, along with the very talented Chef Noel McMeel. Yes, that's what's going on this coming weekend at the fabled Scottish fling right here in the heart of Georgia. Who would believe it?

It's getting to be quite a tradition now, but every year thousands (and I really mean thousands!) of normally 'happy to be Southern folk' are transformed into 'Braveheart' extras look-a-likes for the pageantry of these wonderful few days in Stone Mountain park in Atlanta. I personally couldn't believe it the first time I went, and now, like a Celtic moth to the blue flame of all things Scottish I'm drawn to this event year after year! Trust me, you should check this out:

http://www.smhg.org/index.html

But seriously, this year I'm particularly thrilled to be there as a guest chef of Tourism Ireland and I get to hang with and cook with the incredibly talented Irish celeb chef Noel McMeel. Noel and I will be cooking up some wonderful Irish and Scots-Irish treats for visitors to the Tourism Ireland stand in the games and whilst the food vendors offer up soggy fries and horrific plastic burnt burgers we will be giving away hundreds of gourmet Irish treats, all courtesy of our friends at Tourism Ireland.

The goal is to try and paint a true picture of the Scots-Irish beyond all the haggis and kilt things, and with a bit of luck people will see why Northern Ireland is truly a world class destination! (but then again, I'm biased, ain't I?)

If you haven't heard of Noel McMeel...please, please check this chef out. He is the talent behind the Lough Erne resort, home to Rory McIlroy and one of the most incredible golf resorts in Ireland. Noel is just incredibly famous throughout Ireland and the UK for his inventive food presented as an artform, so please have a wee lookie.

Here's a few links to whet the appetite:

http://www.lougherneresort.com/

http://noelmcmeel.com/

So, don that kilt, work on your best 'Shrek' impression and come and check us out this weekend!

Enjoy!
Judie the Irish Foodie

Irish American Apple & Blackberry Pie

2011-09-18T17:03:00.000-04:00

Don't you just love the Autumn, turning leaves, cool mornings, pumpkins, jackets and apple pies!

After a long hot summer (90 plus days of 90 plus degree heat in Atlanta this year!!) it's amazingly, wonderfully cool again in the morning and evenings and as the weather turns cooler and leaves begin to loosen on the trees many of us think of baking again, particularly with the abundance of autumn fruit now available on farm stands and markets across the land, and in my mind I tend to turn first to that classic bake, the apple pie. After all, as I consider the Scots-Irish heritage in both Northern Ireland and Appalachia what could be more classically American and also classically Ulster than the apple pie? Known as apple tarts in Northern Ireland these pies are a great tradition in County Armagh, also known as the Apple County where I grew up. In the autumn I spend an entire Saturday baking these for my freezer so I can enjoy them all winter and if you are like me and plan to make several to freeze, do not slit the top of the crust or bake; wait until you are ready, then prepare.

Also, to give this wonderfully traditional recipe a new twist I have added a taste of blackberries into the mix which add a delightful nuance to the flavor of the tart combining the sweetness of the berries with the sharpness of the apple. The results are just wonderful.

So, if you would like this recipe I've have a new and easy way to get it which should make it much more convienient for all you cooks out there...I have condensed the recipe into an easy-to-read PDF file as below:

To get this handy PDF in your mail-box either click on this link which will lead you to our website and send me an e-mail:

http://www.theulsterkitchen.com/Contactus.html

Or...jump on over to our new Irish food blog!...yes, I have started a new and improved food blog and will move all my posts over there soons, but I want you to move with me. Here's the link:

http://theshamrockandpeach.wordpress.com/

Enjoy the turning of the leaves and the delights of autumn!

Judie the Irish Foodie XX

Alas, the end of summer...

2011-09-06T22:29:00.000-04:00

So, here it is. Labor Day has passed. The sun is setting that wee bit earlier. The mornings are just that wee bit cooler. The beach holiday is a memory, the neighborhood pool is closing and your car is now just a little less than 3 million degrees when you return to it in the supermarket parking lot! Yes, it's the end of summer.

So, what to do methinks to celebrate this passing of the season? Well, one of my childhood 'end-of-summer' memories is the gleaning of the blackberry bushes that surrounded our farm in Northern Ireland. Sticky fingers, messy shirts and tummy aches accompanied the ritual, but oh how good it was to peruse the blackberry bush and taste that sweet fruit!

Archaeological evidence tells us that people have been eating blackberries for eons, and why not? It's a delicious, easy to obtain fruit that grows easily in a range of climates. In fact, it's almost a weed in Ireland! And, it's versatile, lending itself to jams, syrups, sauces and in this case, a wonderful 'end-of-summer' celebration salad dressing.

Yes folks, here's another sneak peak into our upcoming book; 'The Shamrock and Peach; with a wonderful recipe pinched from it's pages. I give you:

"Golden Pear & Irish Blue Cheese Salad with blackberry balsamic vinaigrette and spiced walnuts"

Enjoy this superb salad as you contemplate the summer that's been, and as ever...enjoy!

Judie the Irish Foodie xx

Salad ingredients (serves 4):

• 4 handfuls of salad greens (washed)
• 2 ripe pears (quartered and cored)
• handful of blackberries
• handful of spiced walnuts
• 4 oz. Irish blue cheese
• 2 fl. oz. (¼ cup) blackberry vinaigrette

Blackberry vinaigrette ingredients:

• 5 oz. (1 cup) ripe blackberries
• juice of 1 lemon
• 2 fl. oz. (¼ cup) honey
• 1 shallot (minced)
• 2 fl. oz. (¼ cup) balsamic vinegar
• 6 fl. oz. (¾ cup) olive oil
• sea salt and pepper

How to make it:

1. Preheat the oven to 350° F.
2. To make the spiced walnuts, combine the sugar, salt, cinnamon, and cayenne in a bowl.
3. Coat the walnuts in egg white and toss them in the prepared dry mixture.
4. Spread the coated walnuts on a parchment-lined baking sheet and bake for 5 minutes.
5. Stir the nuts and bake for a further 5 minutes, being careful not to burn.
6. Prepare the vinaigrette by blending the blackberries and lemon juice in the food processor.
7. Strain to remove seeds.
8. Blend strained lemon blackberry purée, shallot, honey, and balsamic vinegar in the processor. Add the oil in a slow, steady drizzle.
9. Season with salt and pepper then refrigerate.
10. To serve, divide the salad mixture between 6 plates, then arrange the pears, blackberries, blue cheese, and a few spiced walnuts on top of each salad mixture.
11. Drizzle the dressing over the salad and serve.

The Queen in Ireland!

2011-05-18T19:40:00.011-04:00

Yes, it actually happened. After ninety years of bad taste and ignoring the issue, the heads of state of two neighboring countries in Europe, countries with extraordinary close links and ties, met together. Mary, the Irish President and Elizabeth, the British Queen....and it was the Queen who was wearing green!

Both looked fabulous as they wandered around Dublin, and I'm sure the chat was great. They visited the sights, the Queen was even tempted to try a pint of Guinness, but to no avail.

Then to top it all off, the Queen was the honored guest at a state banquet in Dublin castle, once the hated seat of British rule in Ireland. Amongst rich symbolism they dined and spoke their way into history.

I would just loved to know what was on the menu! (oh, and check out the beautiful diamond brooch the Queen is wearing, just amazing)

To me, this visit is actually very emotional. A watershed moment in Irish history and to celebrate I'm going to post my favorite food fit for 'tea with the queen'...White Chocolate and Raspberry Buttermilk Scones. They're decadent, delicious and if the Queen came to my house, it's defiantly what I would serve

So, check back this weekend for a recipe fit for a Queen!

Judie the Irish Foodie.

Spring Lamb Irish Stew

2011-04-05T21:38:00.006-04:00

Spring has sprung! Atlanta is in bloom with dogwoods and azaleas brimming with color. Leaves are bursting from the branches, birds are chirping, Spring break is here and we're all feelin' gooood, right? Of course you are, and with Easter just around the corner I thought it might be quite appropriate to post a wonderful Spring recipe to suit the season. So, without further ado I give you... 'Spring Lamb Irish Stew'

Lamb is not just as readily available in the US as it is in Ireland, so it takes a little more effort to find the right cut, but the beauty about most slow cooked one pot meals are that they are suited to cheaper cuts of meat. 'Lamb shoulder chops' are very inexpensive, but loaded with flavor when braised and cooked properly, and there is nothing as quintessentially Irish as this stew. The staple dish of most Irish farms.

To be honest it’s been a very long time since I served this classic meal to my boys and I was a little dubious of their response, but delighted when they loved it. It’s a very nutritious meal and goes a long way, particularly if you have a pack of hungry boys to fill like me.

So, give this a spin this Spring time and see what you think! (Oh, and by the way, adding the potatoes in two batches allows the first for thickening the stew and the second to stay in chunks.)

It’s actually also great to prepare the day in advance if you have a busy schedule and need to plan ahead.

Enjoy!
Judie the Irish Foodie!

(Serves 4)
• 2 Lbs. of gigot or shoulder lamb chops (bone-in)
• 1/2 kosher salt
• ½ tsp. ground black pepper
• 2 Tbsp. flour
• 2 Tbsp. olive oil
• 2 Lbs. (about 6 medium potatoes) (peeled and diced in to 1’ chunks)
• 2 medium onions (finely chopped)
• 4 medium carrots (peeled and cut in to 1 ½’ chunks)
• 1 pint (2 cups) water (Condiments)
• Rosemary Salt (1 Tbsp. sea salt to 1 tsp. finely chopped Rosemary) • Parsley (finely chopped)
• Olive oil ( to drizzle)
Method:

1. Peel and dice potatoes and carrots. Place in a bowl of cold salted water.
2. Preheat oven to 350 degrees.
3. Trim off any visible fat from the lamb chops. Combine flour and salt and pepper. Coat chops in flour mixture. Heat oil in a large heavy ovenproof skillet and braise chops in small batches. Transfer meat to base of an ovenproof dish.
4. Sauté the onion in same skillet used for the lamb for 3-4 minutes.
5. Transfer the onion and half of the potatoes on top of meat.
6. Cover and bake for 1 1/2 hours.
7. Add the rest of the potatoes and carrots and simmer covered for another 30 minutes until vegetables are tender.
8. To serve remove bones from chops and stir meat and vegetables to combine. Place in individual bowls and garnish with rosemary sea salt, chopped parsley and a drizzle of olive oil.

Enjoy.

Saint Patty's Corned Beef & Colcannon

2011-03-08T21:59:00.007-05:00

OK, after years of resisting this we've finally given in, and we are presenting 'Corn Beef & Cabbage' for St. Patty's day! We've crossed the line....

As you may or may not know, this has been a long running inside joke with us as folks always ask us about this dish in March, and we have always been a little embarrassed to confess that we actually never heard of 'Corned Beef & Cabbage' until we landed on these star-spangled shores. Yup. Corned beef is truly more culturally Jewish than Irish, and a total unknown in Ireland...but it has ended up as the national Irish American dish. Strange but true.

But tell me why I hear you cry? Well, it was actually in the late 19th century that it began to take root. When the Irish emigrated to America and Canada, where both salt and meat were cheaper, they treated beef the same way they would have treated a "bacon joint" at home in Ireland: they soaked it to draw off the excess salt, then braised or boiled it with cabbage, and served it in its own juices with only minimal spicing - may be a bay leaf or so, and some pepper.

This dish, which still turns up on some Irish tables at Easter, has become familiar to people of Irish descent as the traditional favorite to serve on Saint Patrick’s Day. Certainly, there will be many restaurants in Ireland that will be serving Corned Beef and Cabbage on March 17th , but most of them will be doing so just to please the tourists. Truth is, in Ireland there really isn't any one particular Saint Patrick dish to think of.

But hey, why spoil the fun?... if we want Corned Beef & Cabbage, then let's have it! But let's make it a tad more gourmet shall we?

I serve my Corned Beef with curly Kale Colcannon and a Parsley Cheese Sauce which would be traditional in Ireland with a cooked ham or gammon steak. The tangy beef brisket works wonderfully with the cheesy parsley sauce, and the curly kale in the potatoes makes for a very satisfying combination. Serve with your favorite Irish stout and there you are...Irish for the day!

(Colcannon Potatoes)
• 2 ½ Lbs Irish potatoes
• ¼ cup milk
• 7 oz Curly Kale (hard stalks removed
• 8 spring onions (finely chopped)
• 1 ½ tsp sea salt
• ¼ tsp black pepper
• 4 oz unsalted Irish butter
• ½ cup heavy whipping cream
• ¼ cup reserved cooking liquid from Kale

(meat)
• 1 ½ Lb Flat Cut brined Corned Beef

(Parsley Cheese Sauce)
• 2 oz butter
• 2 oz flour
• 1/2 pint whole milk
• 1/4 pint chicken stock
• 1 oz Dubliner Irish Cheese
• 1 tsp Dijon Mustard
• Handful of curly parsley (leafy part only finely chopped)
• Curly Parsley sprigs (for garnsh)

How to make it:

1. To cook the brisket preheat oven to 300 degrees. Wrap up the brisket like a parcel inside a sheet of foil fat side up. Drizzle over a little olive oil and roast for 1 hour per pound leaving 15 minute for meat to rest before carving.
2. To make the Colcannon place potatoes in a large pan of cold salted water with milk, adding just enough water to cover potatoes. Bring to a boil and then reduce heat and simmer for about 20 minutes until the potatoes are soft when pierced with a fork.
3. Drain potatoes with a metal strainer. Set potatoes back on the warm stove top to allow them to dry out a little.
4. In a large saucepan bring water to a roaring boil and blanch Kale for 1 minute. Drain and place Kale in blender pulsing for a few seconds.
5. Melt the butter with the cream and reserved cooking liquid from Kale. Infuse the spring onions cooking for 30 seconds to soften. Mash potatoes and slowly add liquid. Fold in the Kale, salt and pepper.
6. Prepare parsley sauce by melting the butter in a small saucepan. Add the flour and allow cook gently for 1 minute stirring constantly. Whisk in the milk and chicken stock and bring sauce to a simmer and cook for 3-4 minutes. Stir in cheese, mustard and cook for 1 more minute. Season with salt and pepper and stir in chopped parsley.
7. To serve spoon potatoes in to a warmed plate. Place slices of corned beef on top. Drizzle meat and dish with about 2 Tbsp of parsley sauce.
8. Garnish with a small sprig of curly parsley and serve immediately.

Enjoy!

Judy the Irish Foodie

Sticky Toffee Pudding

2011-01-24T22:14:00.010-05:00

So, what have you been doing during these cold winter days? Lighting the long dormant fire? Sipping hot tea in your favorite polka-dot wooly socks? Or flicking through those annoying travel magazines dreaming of sunny days on sunblest beaches?

Well, dream you may, but for me, this is the time for comfort food! Yes, something cozy. something gooey. Somthing warm and sticky. Something hot and sweet. Yes, it's time for, it's time for....

'Sticky Toffee Pudding!' (hooray!)

Did you ever wonder how the British and Irish survive those ever so long dreary winters? Endless rainy days and freezing fog? Knitting perhaps? Or cracking good chat shows on the dear old BBC? No, here's how....'sticky toffee pudding', and lots of it.

Go into any decent pub, small hotel or restaurant in Britain and they'll have mountains of this wonderful stuff flowing with sticky, buttery toffee sauce. Why, some people judge restaurants not on the elegance of their wine list, but on the quality of their sticky toffee pudding! Forget the entree, with desserts this good we should just skip the steak and jump straight into the pud! Life is much too short.

You can tell I love this dish, right? Yes I do, and honestly, every time I make this and serve it to guests we have folks performing 'backflips' over how good it is. America did not know what she was missing!

Now, I've piqued your interest at this point. right? and you know I have a killer recipe for this superb dessert, right? So, where is it? Well, I do have a killer recipe for this pudding, and it will be in my upcoming book, 'The Shamrock & Peach', but for this blog entry I've decided to just share my joy and tease you into action. So, here's what... if you want the recipe, jump onto my website; http://www.theulsterkitchen.com/, send me an e-mail, and I'll send the recipe to you. How's that?

It's a true winter comfort food, and once you learn the recipe you will spend a lifetime perfecing it, then you will pass it on to yor kids. Trust me, it's that good.

So, throw another log on that fire and light up the stove! Winter can have it's blessings!

Enjoy!
Judith the Irish Foodie

Cock-a-leekie Soup

2011-01-12T10:34:00.010-05:00

Oh the winter blues! Cabin fever, freezing temps, the snow bound South!? It's enough to get you down, right? Well, never fear, as I am here with a heart-warming, 'pick-me-up', comfort food special right out of the mists of time. A dish Braveheart's 'William Wallace' would have enjoyed. Something to warm you up while we all wait on the ice melting so we can get back to work...I present to you one of our favorites, 'Cock-a-leekie' soup.

Few Scottish recipes date back as far as this traditional soup which can be traced as all the way to the 16th century. A time of kilts and castles and roaring cooking fires when Scots folk where always going back and forth to Ulster. So, this is an old recipe, but I have given this old bird a new twist with some modern flavors to enliven the ancient experience!

A version of this soup was always cooking on the Aga cooking stove when I was growing up and must be one of the most popular farm house favorites throughout Northern Ireland. Sometimes my mother would replace the rice with barley, and the family recipe did not include the traditional prunes, but most other ingredients are true to tradition.

The chicken left over from the stock pot would typically then be served up with a pot of potatoes as our main course after the soup, just to ensure that nothing was wasted in our home. (in good Ulster-Scots tradition)

So enjoy a warm bowl of this Ulster-Scots favorite as we wait out the winter and look forward to warmer days!

Cock-a-Leekie Soup

• 10 dried plumbs (6oz)
• 1 small chicken (3 lbs washed with giblets removed)
• 6 medium size leeks (2 lbs) washed and chopped
• 2 oz long grain rice (washed)
• 3 medium carrots (grated)
• water to cover chicken (6 pints)
• Bouquet garni (thyme sprigs, sage, bay leaves)
• 2 tsp salt
• ½ tsp freshly milled black pepper
• 4 slices of smoked bacon
•
(parsley puree)

• 1 bunch flat leaf parsley (1 cup with stems removed)
• 2 medium garlic cloves
• 1 oz Kerrygold Ivernia cheese (grated)
• 4 fluid oz olive oil
• zest of one lemon
• 1 tsp kosher salt

How to make it:

1. Soak prunes overnight in cold water.
2. In a medium size saucepan add chicken, half of the leeks, 1 slice of smoky bacon, bouquet garni and enough water to cover the bird. Bring to a boil and simmer for 2 ½ hours until the meat is falling off the bone.
4. Strain the stock in to a clean pot. Remove chicken from the bones and discard everything else. Add remaining leeks, grated carrots and dried plumbs and cook for 20 more minutes. Remove from heat and add a portion of the cooked chicken very finely chopped. Taste to adjust seasoning and add salt and pepper.
6. Prepare puree by placing parsley, garlic, cheese and lemon zest in food processor and slowly drizzle olive oil to make a paste. Sautee remaining slices of bacon to crispy and chop.
7. Serve in warmed bowls using a fork to swirl a little parley puree and sprinkles of chopped crispy bacon.

Enjoy!
Judith the Irish Foodie

Happy New Year with an Irish Coffee!

2011-01-01T18:30:00.005-05:00

Happy new year to you my readers, my customers, my friends and anyone else who may stubble across my Irish culinary verbage on this new year occasion! 2010 was a great year for me, and for my small business 'The Ulster Kitchen', and it is my sincere wish that 2011 be even better for us all! So, to celebrate this fine new era, I'm including an absolute favorite...my recipe for the perfect 'Irish Coffee'. What could be better?

An Irish coffee is a way we say welcome and offer hospitality in our home. It’s definitely a celebratory drink, the perfect ending to a great meal and the perfect way to carry on a conversation.
It may surprise you however to know that Irish coffee is a relatively new tradition in Irish terms, created in 1943 by bar man Joe Sheridan. The drink was first served to transatlantic passengers arriving on boats from the USA to Foynes in Co. Limerick and it did not take long for the recipe to spread all over the island. The drink became even more famous in 1952 when a journalist from San Francisco visited Ireland and brought the recipe back home passing it on to Jack Koeppler owner of the Buena Vista. The drink was a huge hit and the rest is history!

Here are the measurements for 1 cup of coffee, and you can make them to order as your guests are ready to enjoy. In Ireland it is traditionally served in a glass, so you can see the dark coffee and whisky base with the floating cream on top. The cream is lightly whipped and not beaten too thick so it will float on the top.

So, raise your glass, tip the tipple, enjoy the comfort and start the new year in style!

Enjoy!
Judith the Irish Foodie.

(measure for 1 cup coffee)

• ½ cup strong hot coffee
• 1-2 Tbsp brown sugar (to taste)
• ¼ cup Irish Whiskey
• 2 Tbsp cream (lightly whipped)
• freshly ground nutmeg

Method

1. Beat heavy whipping cream with electric beater until stiff. Set aside in refrigerator until ready to serve coffee.
2. Heat stemmed glass or coffee cup. Place the sugar in the bottom of the glass before adding the freshly brewed coffee. Stir until dissolved.
3. Pour in the Irish Whisky.
4. Top with the freshly whipped cream spooned lightly on top. Sprinkle a little freshly ground nutmeg on top. Do not stir.

Ulster Kitchen Festive Open House

2010-12-13T23:03:00.005-05:00

This past weekend we opened our home in the spirit of Christmas and welcomed all kinds of friends, neighbors, and customers for food, fun & general festive jolly making! This has become an annual tradition for us, and we just love it. OK, I admit it, for some folks, having 70 people through your home on a given day may not be your idea of fun, but for us...it is!

My friends Deborah, Linda & Jane came over to help and we kept a steady stream of wonderful Irish food, tea, and goodies going without fail throughout the day. We served soups, smoked oatcakes with crab, Irish cheeses, a wonderful new chicken dish I've been working on (future blog entry!) all kinds of Irish shortbread, and of course my new 'hot ticket item', my Irish vanilla butter fudge, with white chocolate & cranberries. yum.

We also enjoyed the wondrous and soothing talents of Angie Beamis through the day as she played some very beautiful Celtic Christmas music on the Irish harp. There is just something about the beauty of this instrument that has to be experienced. Somehow, it's good for the soul!

So, fun was had by all...and if you missed out, the good news is we're going to do it again this coming Saturday!

so, mark your calendars, and plan to drop by (if you're in the ATL area) for more Irish festive goodness, and pa rouse our latest Ulster Kitchen offerings while you're here. Our new products make the perfect gifts!

Merry Christmas everyone, and happy shopping!

Judith, the Irish Foodie.

Festive Orange & Cranberry Chicken

2010-12-03T19:38:00.010-05:00

Sing with me now....'Tis the season to be jolly, fa la la la la...la la la la! And to cook with orange and cranberry, fa la la la la..la la, la, la...'

Yes, it's December and just like everyone else I know, I'm not overly thrilled with the commercial side of 'The holidays' as they are known of here in the USA, but I still adore Christmas, and for many reasons. I love to cook and entertain, I love to give & receive gifts. I love the pageantry of dressing up for parties and gatherings. I love the decorations & aromas of fresh pine & mulled wine, and I love the message of Christmas. So for me, this is a time to celebrate. A time to invite friends & neighbors over to share in the magic of Christmas, and I love dreaming up new festive recipes to enjoy this comforting and exciting time of year. So, here is one of my favorites;

'Festive Orange & Cranberry Chicken'.

This festive dish looks good, smells good, tastes good and is good at any time of year, but in December, when ripe New England cranberries are in the stores, the combination of tangy orange & tart cranberry scream for Christmas. Best of all, this recipe is relatively easy to make, which is a blessing at this time of year when everyone has just too much to do. You can serve this wonderful dish with fluffy rice, or potato-au-gratin or with a simple green salad. Your choice, just serve with friends and enjoy.

So, plan your party. Send the invites. Find that 'awkward' snowman sweater. Put another log on the roaring fire and cook up a storm this Christmas, making it a season to remember for years to come! Have a go at this tasty festive dish and you won't be disappointed.

Enjoy!
Judy the Irish Foodie

'Festive Orange & Cranberry Chicken'.

Ingredients:
• 6 Chicken breast fillets
• 6 Tbsp flour
• ¼ tsp ground ginger (or ½ tsp grated fresh ginger)
• kosher salt and pepper
• 1 Tbsp Vegetable oil
• 4 Tbsp Butter
• ¼ cup Brown sugar
• 3 oranges (1 1/3 cup) freshly squeezed orange juice
• 1 ½ tsp of orange zest
• 2 oz (¼ cup) of Chicken stock
• 4 oz (1 cup) fresh cranberries
• 6 slices of orange (for garnish)

How to make it:
1. Preheat oven to 350 degrees F.
2. Combine flour and ginger. Season chicken fillets with salt and pepper and then coat in 3 Tbsp flour and ginger. Heat 1 Tbsp of butter and 1 Tbsp of oil in skillet and sear seasoned chicken breasts on medium high heat until golden brown, (about 1 minute each side).
3. Remove the chicken from the pan, and place in a 9x13” casserole dish. Zest and squeeze oranges. Add the remaining 3 Tbsp of butter to the pan and melt before adding the remaining 3 Tbsp flour and ginger. Stir together and cook for about 1 minute, as you would do when making a roux, before adding orange juice, zest and chicken stock, salt and pepper and brown sugar. Strain sauce over chicken breasts. Stir in cranberries and pour over chicken in casserole dish.
4. Bake in oven covered for the first 20 minutes, and then add cranberries and bake uncovered for the final 15 minutes.
5. Garnish with a slice of twisted Orange.

Ho! Ho! Ho! y'all....

Crab Pate with Chives & Lemon on Irish Oatcakes

2010-11-21T22:44:00.010-05:00

So, Thanksgiving is here (so fast, huh?) and the mind turns to turkey, squash, sweet potato casserole, pumpkin pie, Macy's parade, polite distant relatives, and cranberry juice. But wait, what on earth will you have for an appetizer? How will you impress Auntie and prove to her that you are a whiz in the kitchen after all? Fear not, because after much thought I've decided to share with you an elegant, but strikingly different dish to possibly serve those awkward relatives that will have them talking about your hospitality all the way home...

Yes, it's 'Crab Pate with Chives & Lemon on Smoked Irish Oatcakes'....

Trust me, serve this with a crisp, cold glass of chardonnay as your guests arrive, and it's sure to kick-start the conversations on the right note! It's very different to the turkey & squash & pumpkin favorites, but then again why not choose to experiment?

I recently ordered a new product for the 'Ulster Kitchen', namely these wonderful smoked Irish Oatcakes, and they are very delicious. Especially when served as an appetizer like this that will enhance the platform of smokey oats. The crab meat, creme fraiche, lemon & horseradish shine when combined into a flavorful pate, then served on these bite sizes oatcakes.

Of course, this is a tasty piece of Irish cuisine, and even though none of the pilgrims were Irish, the Mayflower did sail past Ireland on it's way to Plymouth...and that must count for something, right?? OK, I tried...but let me encourage you to give this one a spin for your upcoming parties or events this holiday season. We will be serving them during our annual Christmas open house events, and are sure they will be a hit!

Enjoy your feasting!

Judith the Irish Foodie.

Crab Pate with Chives and Lemon on Irish Oat Cakes

• 1 8oz packet cream cheese
• ½ cup crème fraiche
• 1 shallot (finely chopped)
• 2 Tbsp chives (finely chopped)
• ½ tsp lemon zest
• 1 Tbsp lemon juice
• 1 Tbsp milk
• 1 tsp horseradish sauce
• ¼ tsp fine sea salt
• freshly ground black pepper
• 8 oz lump crab meat
• few chives (to garnish plus a little lemon zest)
• Irish Oatcakes (see bakery chapter)

How to make it:

1. Bring cream cheese to room temperature and then beat to soften with hand held electric mixer. Gently fold in the crème fraiche, shallot, lemon zest and juice, chives, milk, horseradish and salt and pepper.
2. Fold in the crab meat using a rubber spatula.
3. Refrigerate for about 2 hours before serving.
4. To serve place a teaspoon of crab pate on top of a buttered oatcake, a little lemon zest and ½’ piece of chive.

J the I F

Apple, Cranberry & Pecan Morning Muffins

2010-11-07T21:02:00.006-05:00

Being raised on a farm in Co. Armagh, the ‘orchard county’ of Ireland, I am always drawn to recipes that contain apples, particularly in the Fall. Makes me think of my mother’s warm kitchen and the aroma of apple pie, or tart as we knew it, wafting through the house. So, when I was working in New York City a few weeks ago, I discovered an absolutely delicious apple, cranberry and walnut muffin from the famous Magnolia Bakery. Super yummy indeed!...I made this delicacy my New York morning ritual, and, when I got back home to Atlanta I did my utmost to recreate the texture and flavors of this moist muffin, loaded up with tart green apple, cranberries and a crispy topping. Of course, I just had to switch the walnuts out for pecans as I am in Georgia, of course!

So, the red cranberries and the bright green skin of Granny Smith apples make these muffins a colorful contribution to holiday brunch parties or family gatherings, or just as a welcome indulgence on these crisp, cold mornings to munch on with your hot, hot coffee...

Packed with good anti-oxidants, give these beauties a go this Fall and let me know what you think!

Enjoy!
Judith the Irish Foodie

Apple, Cranberry and Pecan Muffins

(makes 12)

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• ¼ tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• ¾ cup dark brown sugar
• ¼ cup vegetable oil plus 2 Tbsp melted butter
• 1 tsp vanilla
• 1 large granny smith or any tart apple (1 ½ cups chopped with skins on)
• ½ cup cranberries
• 3/4 cup pecans (toasted and chopped)

(cinnamon topping)

• 3 Tbsp demerara sugar
• ½ tsp cinnamon
• 2 Tbsp melted butter

How to make it:

1. Preheat oven to 375 degrees F. Grease or line muffin tins with paper cups.
2. Combine flours, baking soda, cinnamon, nutmeg and salt and sieve in to a large bowl.
3. In another large bowl or cake mixer whisk together the eggs, sugar, oil, melted butter and vanilla. Add the flour mixture to the liquid ingredients and stir to combine. Fold in the apples, pecans and cranberries.
4. Use an ice cream scoop to spoon batter in to prepared muffin cups. Mix the melted butter with cinnamon and sugar and sprinkle over muffin tops.
5. Bake for 20 to 25 minutes or until muffins are firm to the touch.

Pumpkin & Lentil soup with crispy cinnamon croutons

2010-10-21T23:01:00.005-04:00

Loving Fall, oh yes. Pumpkins on the porch, chilly mornings at the bus stop, deep blue skies to backdrop the turning leaves and the beginning of the 'comfort food season'. This is my, and many others favorite season, so I thought I would get all creative like and showcase a brand new Autumnal recipe to get you well and truly into the spirit of all things Fall, (with an Irish twist, of course!)

So, see what you make of this one my foodie friends...'Pumpkin & Lentil soup with crispy cinnamon croutons'. Yum, yum. Yes, I took a few risks with this one, but my family raved about it, so why not give it a spin? Think of the dish as a combination between warm ginger bread and pureed root vegetables. Comforting indeed, eh?

But what about the ingredients? I hear you cry? Well, I have to admit that I do often cheat and use canned pumpkin puree and find it not only a quality product but a huge time saver, but, this afternoon in true Autumnal style I was quite determined to test this recipe using fresh pumpkin and came home with an adorably cute orange gourd from the market. I sliced it in half, removed the skin and after slicing my finger for the hundredth time with the blade I decided to roast it first. I placed the pumpkin, flesh side down with the seeds removed, on a foil lined baking sheet and roasted it for an hour. Viola! The flesh was easy-peasy to scoop out and add to the soup!

Our family then had this soup for a main course tonight as the lentils add a hearty element and texture for a suitable entree. One thing though, I did add a little crumbled apple wood smoked bacon for my meat lover husband who was happy to partake along with a chilled harvest style beer, and he swore that the bacon added to the soup made a great thing even better...I'll let you decide on that one!

So, enjoy the leaves turning, the silly costumes and buy a wee pumpkin to give this one a try!

Enjoy!
Judith the Irish Foodie.

Pumpkin and Lentil soup with cinnamon croutons

(serves 6)

• 1 medium onion (finely chopped)
• 2 Tbsp butter
• 1 tsp fresh root ginger (grated)
• 1 cup lentils (rinsed and soaked)
• 5 cups vegetable stock
• 1 lb peeled pie pumpkin or a 16 oz can of pureed pumpkin puree
• ½ cup soft brown sugar
• 1 tsp kosher salt
• dash of freshly ground black pepper
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup heavy whipping cream

(Cinnamon Croutons)

• 6 ¼ inch slices of rustic baguette
• 3 Tbsp butter (room temperature)
• 1 Tbsp brown sugar
• ¼ tsp cinnamon

(Garnish)

• ¼ cup cream fraiche (to garnish)
• pinch kosher salt
• squeeze lemon juice

Method:
1. Soak lentils to remove any foreign materials.
2. Melt the butter in a large saucepan on medium heat and saute onions until fragrant and translucent. Add fresh root ginger and saute for a few more minutes with onions.
3. Add stock, lentils, pumpkin, brown sugar, salt, pepper, cinnamon and nutmeg stirring well. Bring to a boil, and then reduce heat. Cover and simmer for 30 minutes, stirring occasionally until the lentils are soft.
4. Puree the soup with a food mill or liquidize in a blender.
5. Transfer the soup to a saucepan and slowly heat through. Stir in cream and taste to adjust seasoning.
6. To make the cinnamon croutons preheat the oven to 350 degrees. Blend the butter, cinnamon and brown sugar and spread over bread slices Bake for 5-7 minutes until crispy. Chop with a knife.
7. Prepare cream fraiche garnish by blending a little kosher salt with lemon juice.
8. Serve soup in warmed bowls with a dollop of cream fraiche and a small handful of croutons.

Jude in New York City!

2010-10-06T20:26:00.006-04:00

Last week I had the incredible honor of representing Northern Ireland to the world (well, a slice of the world I suppose!) as I, and my small business 'The Ulster Kitchen' was part of an incredible showcase in New York City entitled 'Experience Northern Ireland'. For one week the Vanderbilt hall in Grand Central Station was transformed into a stunning exhibit illustrating just what a wonderful place Northern Ireland is for a vacation. The cream of Irish talent was there including dancers, singers, song writers, performers, celebrity chefs, actors, musicians of every stripe....and me!

Yes, little ol' me was there and I was demonstrating and exhibiting a wide range of wonderful products from Northern Ireland including Irish linens, teas, coffees, baked goods, music, food & drink and more...all of which is available on my website, I hasten to add!

It was a blast! Literally thousands of people came through and it was exhilarating to meet so many people, showcase what we have to offer and represent my home country. What a thrill! Many New Yorkers were of Irish descent, and all wanted to tell a story.

So, enjoy this little 'snapshot' video, and I'll see you next time with a 'knock out' recipe to celebrate Fall!

Until then, enjoy!

Judith, the Irish Foodie

Goodbye Summer!

2010-09-12T16:18:00.007-04:00

OK, so it's still hot in Georgia, but at least there's a 'hint' of coolness in the air these mornings which means...goodbye summer! hello Fall!

Yes, it's September and the beach holiday is but a memory, the kids are back in school, the homework wars have begun, and life seems somewhat normal again. So, in celebration of the end of summer I'm posting a warm, colorful late summer Georgia favorite. Southern style ratatouille.

The great thing about this time of year is the abundance of fresh, locally grown produce available right on our doorsteps. Just take the time to visit any of the many Saturday morning farmers markets in our areas and you'll see! Ripe, plump vegetables bursting with flavor, as opposed to sad veggies flown half-way across the world in gas filled containers. Yes, now is the time you cooks! Get out there and grab those fresh veggies and you'll be rewarded with flavors that are only available this time of year.

Last week we entertained some friends, and used 'in season' vegetables to create this wonderful ratatouille which is easy, incredibly tasty, and looks fabulous on the plate. Just don't crowd it with too many other things. Let the colors and flavors speak for themselves and you'll be in for a treat.

So, wave goodbye to summer with this seasonal delight....and roll on Fall!

Enjoy!
Judith the Irish Foodie

(Farmers market ratatouille)
• 3 Tbsp olive oil
• 1 small sweet vadalia onion
• 2 cloves garlic (crushed)
• 1 red pepper (seeded and chopped)
• 1 yellow pepper (seeded and chopped)
• 1 ear of fresh corn
• 1 small eggplant
• handful of okra (ends removed and chopped)
• 1 medium zucchini (thinly sliced)
• 1 14 oz can organic chopped plum tomatoes
• 1 Tbsp fresh thyme (chopped)
• coarse salt and pepper

Method

1. To make farmers market ratatouille heat olive oil in a large sauté pot. Begin cooking the onions and garlic until soft and then add red and yellow peppers for cook for 2 minutes to soften.
2. Next add the eggplant, okra and corn and cook for another 3 minutes before adding the thinly sliced zucchini and tin of tomatoes.
3. Simmer vegetables for 5 minutes until soft.
4. Stir in fresh thyme and season with salt and pepper.

J the I J

Fried Green Tomato Stack with Irish Blue Cheese and Peach & Onion Jam

2010-08-27T20:03:00.009-04:00

As I mentioned to you all last week, we just returned from Savannah, Georgia after having a wonderful time in that beautiful Southern gem. And, whilst there, we dined at a delightful spot that served the most delectable 'Fried Green Tomatoes'. (Yummy y'all!)...so good in fact I just had to experiment with this in my own kitchen and write about the experience, so , here goes....

So, what is it about 'Fried Green Tomatoes' that makes them sooo good? After all, at first glance they're unripened tomatoes and cornmeal, no big deal, right? Ah, but when you consider the genius of this dish you will think again. The tomatoes, as I said, are unripened so they remain quite tart and crunchy, which works perfectly in harmony with the egg, cornmeal & buttermilk batter. The firmness of the fruit helps to hold it all together, and the result is a crunchy, tasty, tart perfection.

Now, the question remains.....how to serve them?

In pondering this question I decided to introduce a little Irish Blue cheese into the recipe, and used a wonderful new product I've discovered from 'File Mile Town Creamery' in Northern Ireland called 'BallyBlue'. I tied this explosively tasty cheese with the tomatoes in a stack and sat everything on a bed of my own 'Peach & Onion Jam'. Again, the balance of flavors here work wonderfully. The savoury fried tomatoes serve as a wonderful foundation of flavor to showcase the tangy blue cheese, contrasting with the sweet/savory peach & onion jam. Wonderful as a summertime lunch, or a more traditional 'Southern style' starter (with an Irish twist!) ...now, just add some reduced balsamic syrup for that gourmet touch, and viola!

So let me invite you to give this southern belle a spin. Pick up some green tomatoes, along with the other ingredients below...and have a go!

Enjoy (y'all!)

Judith, the Irish Foodie

Fried Green Tomatoes
(serves 4)

• 4 green tomatoes
• coarse sea salt and pepper
• 1/2 cups stone ground cornmeal
• 1/2 cups all purpose flour
• 1 egg (beaten)
• ½ cup buttermilk
• vegetable oil (to fry)
• 2 Tbsp basil (chopped)
• 4 oz Ballyblue cheese

Balsamic syrup
1 cup dark balsamic vinegar

Peach and Onion Jam

1 Tbsp olive oil
1 medium onion (1 cup finely chopped)
2 Lbs peaches (2 ¼ cups peeled and diced)
3 Tbsp white wine vinegar
3 Tbsp brown sugar
½ tsp ground ginger
½ tsp smoked paprika
½ tsp ground cumin
½ tsp sale
¼ tsp ground black pepper

Method:

1. To make peach and onion jam heat oil over medium high heat and gently fry onions for 3 minutes or until soft. Stir in peaches, brown sugar, vinegar and spices. Bring to a simmer, cover and cook for 8-10 minutes. Remove from heat and allow cool.
2. To make the balsamic syrup place vinegar in small saucepan and gently boil until reduced by 75%. Remove from heat and set aside.
2. Slice tomatoes in to generous ¼’ pieces and season with coarse sea salt and ground black pepper.
3. Beat eggs and buttermilk together with a fork. Mix flours together in a small bowl. Dip each slice of tomato in to wet mixture shaking off excess and then coat in dry flour mixture.
4. Heat oil in heavy cast iron skillet to medium-high temperature. Avoiding crowding place a few slices of tomato at a time in skillet frying for about 3 minutes on each side. Place on a warmed plate.
5. Assemble by placing a little peach and onion jam in center of plate. Stack tomatoes with a slice of blue cheese between each tomato layer ending with a little cheese on top and a teaspoon more of the peach and onion jam. Sprinkle over a little freshly chopped basil.
6. Best served immediately.

O Savannah!

2010-08-19T21:28:00.012-04:00

So, we just returned from a weekend in beautiful and historic Savannah Georgia, and I was certainly inspired by the city, I must say. We were in Savannah as vendors at an Irish dancing event and my curiosity was very much piqued by the experience...

Savannah is indeed an architectural and cultural gem, with beautiful period squares, oak lined streets, old brick facades, wrought iron porches...and, a quirky Irish tinge to the place that I found intriguing. At first glance you would not normally associate such a genteel place as Savannah with all things Irish. After all, the city has an 'air' about it of 'old South'. Horse drawn trams, live oaks, shrimp & grits, but around every corner you find either an Irish pub, or place name, or flag, or something of the 'ol sod that wouldn't be out of place in south Boston or Chicago. So, what gives?

The amazing thing is that Savannah's St. Patrick's day parade in March in the 2nd largest in the US, right after NYC. Thought it was Boston? No, think again y'all, it's Savannah! It appears to me that what Mardi Gras is to New Orleans, St. Pats is to Savannah, and they have literally built a culture around it..(long may it continue I say!)

The city welcomes over 400,000 (yes, that's four hundred thousand!) visitors to take part in the week long St. Pats festivities,and it has obviously transformed the culture of this Southern gem. Can you think of any other city in the US that attracts almost three times it's population to watch a parade outside of Mardi Gras? Wow...indeed.

So, Irish in Savannah it is, and we felt so welcomed and enjoyed our time there so much that we will be back. A lot!..and certainly every March 17th if we can spare it!

That said though, this is a food blog after all, so let me indulge you with one of Savannah's culinary treats.

On one of the nights we were there we walked along the River Walk and dined in a wonderful spot called 'Vic's on the River'. Very Southern, very authentic, and everything we had was fresh and delicious. I would recommend it, and for my blog entry next week I'll be posting a creative 'fried green tomatoes' recipe that I've been perfecting that was inspired by my Savannah experience....so, tune back in next week!

And there it is...if you have time and the inclination please make sure you visit Savannah, and if you don't mind mucking in with 400,00 of your closest Irish friends, let's visit on March 17th!!

'till next time!

Judith the Irish Foodie x

Full Irish Breakfast- Ireland part 3

2010-08-09T21:59:00.012-04:00

Part of the joy of being in Ireland is waking up every day and relishing an Irish breakfast yet to come. Granted, breakfast is done very well in America, I love our coffee & donuts, but there's just something about the Irish cooked breakfast that fires you up for the day, and sets you out in your pursuit of all things green....(if you've ever been to Ireland, and stayed in a hotel, or guesthouse, or B&B, you will know what I mean!)

What I'm referring to is known around the world as the 'Full Irish Breakfast', and I so enjoyed our breakfasts whilst in Ireland that I just had to include a blog entry on the subject, and introduce you to my spin on this Irish classic.

Perhaps it's the colder climate that makes you appreciate a hot cooked breakfast. Or perhaps it's the quality farm produce behind the fry. The thick cut Irish bacon, the sausages, or the scrumptious Irish breads. Or perhaps it's the nostalgia that a full Irish breakfast brings...whatever it is, I loved it and enjoyed several during my trip, accompanied with a lovely cup of Punjana, and I'm sure you will too!

Of course, each hotel or guesthouse will have their own spin on what makes a cooked breakfast special, and below you will find my 'take' on the subject. You see, In Northern Ireland, we know the breakfast as an 'Ulster Fry', and the addition of potato bread and soda bread to the list of ingredients makes ours very 'northern' in flavor. So, along with the fry, I'm going to give you pointers on how to make 'Soda griddle bread', an essential ingredient.... (you'll love it)

Let me invite you then to go the extra mile, see if you can pick up the ingredients, conjure up this wonderful soda bread and you too can create the feeling of an Irish morning right there in your own kitchen...(umm, just don't look out the window, or you will ruin the effect!)

So, here it is, another 'taste' of Ireland, specifically from Northern Ireland...
Enjoy!

Judith, the Irish Foodie.

(serves 4 people)

1 Tbsp vegetable oil
4 slices of bacon
4 large breakfast sausages (sliced in two)
4 cage free eggs
1 large tomato (cut in four slices)
sea salt and pepper
4 slices potato bread (substitute with another bread)
2 soda farls (sliced in two length ways)
2 Tbsp parsley (chopped)

Soda Farls

Griddle (preheated)
2 cups plan flour
¼ tsp salt
½ tsp baking soda (sift)
1 Tbsp shortening
1 cup buttermilk

METHOD

1. To make the farls preheat griddle to medium high heat. Measure dry ingredients and sift soda. Rub in shortening. Add buttermilk and bind together with large metal spoon.
2. Knead very lightly with floured hands. Use a floured rolling pin to roll dough in to a circle ¾ “in diameter. Cut in to quarters with a floured sharp knife.
3. Place each quarter on griddle and cook for about 10-12 minutes on each side. (I like to cover farls with a clean, dry tea towel when cooking on the griddle). Farls are ready when bread is golden brown and the sides are firm to the touch.
4. Fry the bacon in a large skillet with a little vegetable oil until crispy. Remove bacon from pan and place on a warmed plate in low oven. Drain off some excess grease from skillet and fry sausages, adding to plate with bacon in low oven when cooked.
5. Drain and clean the pan or use a new nonstick pan to fry the eggs. Add a little vegetable oil to the pan and place on medium heat. Crack the eggs carefully in to the pan, and add a little water to steam a little. Continue to cook for about 2 minutes for ‘sunny side’ up or turn if you like them ‘over easy’.
6. Season tomato with sea salt and pepper and add to skillet, cooking to soften on each side.
7. To stack fry begin with a slice of freshly baked farl, slice of prepared potato bread (optional), fried egg, tomato, sliced sausage and bacon on top. Sprinkle a little parsley over stack!

The Beauty of Ireland-part2

2010-07-31T16:30:00.005-04:00

This is a 'first' for me, but I thought one of the only ways to capture some of the wild beauty of Ireland was through moving pictures, so here is a little video we shot whilst visiting a very beautiful place called 'Carrick-a-Rede, on the north Antrim coast in Northern Ireland.

Carrick-a-Rede is a rope bridge that was created by north Antrim fishermen, and is put up each summer to span the cliffs between the mainland and a series of small rocky islands just off the coast. Crossing the bridge is nerve-tingling, and a thrill to the senses given the spectacular beauty of the landscape, and the height above the sea. As you gingerly edge your way across the bridge you can look down at the sea swirling around the cliffs over a hundred feet below you. Quite a thrill.

So, enjoy the video of this corner of the emerald isle and stay tuned as our adventure continues...

Enjoy!

Judith, the Irish Foodie

Irish Fish & Chips by the Sea

2010-07-20T21:57:00.011-04:00

The great thing about the island of Ireland is that you're never any more than an hour or two away from the sea, and in fact, the vast majority of Irish people live right on the coast as all of our cities are harbour towns. Belfast, Dublin, Cork, Derry, Waterford, etc. So, you would guess that we as a nation enjoy our seafood, right? Well...that is kind of true, but it's only in the last few decades that Irish cuisine has fully embraced the wonderful treasure trove of marine delicacies that we have right on our doorstep. For generations, most of our seafood was exported to other parts of Europe where exotic dishes were created in fine restaurants whilst the Irish made do with the most basic dish that is now very familiar in every pub in the land....and what is it?

Yes, it's the humble 'Fish & chips'.

There's just something comforting about this dish that suited the Irish climate. The picture above is from a wonderful pub called 'The Percy French' in a seaside town we love called 'Newcastle'. We always went there as children and enjoyed the beach, the sea air, the wonderful views of the mountains...and the fish & chips. The fish was always fresh, came from a neighboring fishing village called 'Kilkeel', pictured here, and when paired with the right side dishes is a classic.

In the picture above the dish came with thick cut chips in a pale along with freshly made tarter sauce and some super duper mushy peas! Oh yes.

So, as a special treat, Im posting my very special battered fish & chips recipe. Nothing more Irish, or tasty. Enjoy!

Battered fish and chips with malt vinegar and Tarter Sauce
(serves 4)
• Vegetable oil for deep fat frying
• 3 large russet potatoes
• 1 ½ Lbs of flaky white fish such as cod or haddock
• malt vinegar and salt (to serve)
• (Irish spring water batter)
• 1 egg yolk
• ½ cup cornstarch
• ½ cup plain flour
• 1 cup very cold Sparkling spring water (Preferably Irish)
• 1 tsp salt
• ¼ tsp white pepper
• (tartar sauce)
• 1 cup mayo
• 1 tsp yellow mustard
• 1 Tbsp capers (chopped)
• 1 Tbsp lemon juice
• 1 Tbsp tarragon (chopped)
• pinch salt and pepper

Method:
1.Prepare tartar sauce by mixing together and refrigerate until ready to serve.

2.Heat 2-3” of oil in heavy saucepan or use a deep fat fryer to 325 degrees.

3.Peel the potatoes and slice lengthwise and slice in to large chips. Fry the potatoes for about 3 minutes in the oil until they are soft but not brown. Drain over paper towels.

4.In a small bowl mix together the egg yolk and very cold sparkling water using a whisk. Measure flour, corn flour, salt and pepper and add a little at a time to water and egg mixture being careful not to over mix. Dip fish in to the batter.

5.Switch temperature up to 350 degrees to medium high. Fry the fish for 2 minutes on each side until golden brown and crispy. Remove and drain over paper towels.

6.Place chips back in the deep fat fryer or heavy saucepan. Fry the chips for 4-5 minutes until golden brown.

7.Serve straight away sprinkled with malt vinegar and plenty of salt.

Enjoy!..and watch out for another Irish trip treat next time!
Judith, the Irish Foodie x

Just back from a month in Ireland!

2010-07-14T20:19:00.011-04:00

This past month I celebrated a 'special' birthday (not saying which one I'm afraid!), and to celebrate, we all went back to Northern Ireland as a family for an extended holiday. And what a time we had! The weather was wonderful (an occurrence that only happens once in every thousand years...) for weeks on end, and we enjoyed immersing ourselves in the rich culture and heritage of our homeland. The rugged beauty of the north Antrim coast (pictured by my husband above), the soft flowing landscape of County Down, the new excitement of Belfast and it's up and coming foodie scene, the serenity of quiet Irish country roads around my parents farm , the warmth of family and of course the delight of tasting some very, very good food.

It's been several years since we've been back, and yet again the sheer quality of the local produce amazed me. The potatoes and vegetables were crisp and tasty, not processed and ripened with gas. The beef was tangy and rich in taste as only comes with grass fed cattle, the butter was yellow (see my previous post..) and the fish were fresh.

Ireland as an agricultural economy puts huge investment into the wholesomeness of it's food chain, and you can tell the difference immediately. The wonderful produce literally drives you into the kitchen to get cooking, and pushes your creativity.

'Farm to table' works over there, and we need to fight for the same level of quality from our food here in the United States. Yet again let me say, consider organic, consider grass-fed, consider farm fresh foods. Yes, you will pay more for them, but in the long run we may change the food culture in America and encourage farmers to grow the kind of food we all deserve!

OK, off my soap box now! Over the next few weeks I'll post some ideas and stories I collected during our trip, along with a lot of cracker recipes!

Check back for some surprises!

Jude, the Irish foodie

Rhubarb & Peach Crumble with Fresh Ginger Cream

2010-06-14T22:19:00.013-04:00

OK, so last week I extolled the quite incredible virtues of rhubarb. The new superfood. It can lower your cholesterol, it can heal digestive ailments, it can help fight cancer, leap tall buildings in a single bound, and, when used in the right recipe, it can also be a very suprizing and amazing ingredient!

So, true to my word, here is a super recipe for a superfood that I think you will love, and is a delicious dessert to conjure up just in time for the 4th of July. Easy to make, even in larger quanities, casual to serve and will round off any backyard barbeque perfectly so you can pull up the lawnchairs and enjoy the fabled fireworks.

This recipe does owe a lot to my Irish heritage and would be familiar to many in Ireland, however, I have given it a Southern style spin by adding peaches to the fruit mix, and some wonderful hints of ginger to the fresh cream in order to 'up the ante' somewhat. The intense sweetness of the peaches will work superbly with the tartness of the rhubarb, balancing each other beautifully whilst the crunchy crumble gives just the right amount of texture to every bite. And as for the cream, well, add as much as you like, depending on how much you want to 'splurge'....

Have a go, it's easy!...and as ever, enjoy!
Judith, the Irish foodie.

(for the syrup and fruit):
• 8 oz (1 cup) water
• 7 oz (1 cup) granulated sugar
• 3 Tbsp cornstarch
• 1 tsp vanilla
• 2 Large rhubarb stocks (4 cups) (cut in to ¼ slices)
• 5-6 peaches (3 cups) (skin removed and sliced)

(for the crumble)
• 7 oz (1 cup) old fashioned oats
• 8 oz (1 cup) brown sugar
• 4 ½ oz (1 cup) flour
• 8 oz (1 cup) butter
• pinch of salt
• 1 tsp cinnamon
• dash of nutmeg

How to make it:
1. In a saucepan whisk to combine sugar, cornstarch, water and vanilla. Cook together until clear. Set aside.
2. Preheat oven to 350 degrees.
3. Combine peaches and rhubarb and toss in prepared syrup.
4. In a large mixing bowl add the oats, sugar, flour, salt, cinnamon and nutmeg. Add the diced butter and using your finger tips work the mixture until it resembles coarse breadcrumbs.
5. Lightly butter a 9x13 size pan and pour peach and rhubarb mixture in to the baking dish. Sprinkle the crumb mixture evenly on top of fruit.
6. Place the baking dish in the oven and bake for 45 minutes, or until the filling is bubbly and the topping is golden brown.
7. Best served warm with a serving of ginger fresh cream.

Enjoy your summer everyone!

See you next time....and, if you enjoy reading this blog as much as I enjoy writing it, please tell your friends, and forward it to others. That way, we can all spread the joy!

J.

Rhubarb, a superfood that can ward off cancer?

2010-06-06T16:16:00.008-04:00

Rhubarb is a classic ingredient in many Irish desserts, and for me it brings back memories of my grandparents little walled vegtable garden in the heart of Co. Armagh. Ruby red stalks of wonder ripening in the sun that made the most delicious pies and crumbles. Tart, yet tasty. An Irish beauty...but here's the rub, did you know that this humble vegtable is a bona fide superfood that can heal digestive systems, lower your cholesterol and...wait for it...ward off cancer!?

Yes, according to new research published in the journal 'Food Chemistry', rhubarb could be an important natural remedy in the battle against cancer. Researchers discovered that natural chemicals called 'polyphenols' found within the plant may help to destroy cancer cells. And here's the best part...to harness the cancer blasting effects of these 'polyphenols' the rhubarb must first be exposed to heat. Yup, you guessed it...you've gotta bake it! Music to the ears of cooks everywhere. Now the humble rhubarb pie is a power punching, cancer killing, fat eating super food!

Now, I know what you're thinking, surely vegtables must be eaten raw to get to all that goodness. Well, in may cases yes that may be true, but not in this one. The anti-cancer benefits are greatly enhanced by baking it in the oven for at least twenty minutes researchers tell us.
This is good news, right? Yes indeed, let's roll up our sleaves, pick up some wonderful red rhubarb at your local market and let's have some fun with our latest superfood....

So, tune in next time for a wonderful recipe that I will share with the world, namely a 'Rhubarb and peach crumble with fresh ginger cream', perfect for Sunday cookouts and 4th of July parties.

...until then foodie fans!

Judith,
the Irish foodie.

Goats cheese with peaches & an Earl Grey vinaigrette

2010-05-25T22:16:00.008-04:00

Now here's the thing...goats cheese is a strong flavored cheese, of that we all agree, and sometimes it can be a little sharp for many folks. But, what if you paired it with some sweet Georgia peaches, micro greens and topped it all off with a wonderfully mellow vinaigrette flavored with Earl Grey tea, huh? Yes, now you get the picture...sharp, but yet soft. Strong, and yet mellow. Tangy, yet sweet. Ladies and gentlemen, this week I'm introducing you to this wonderful starter that will make your mouth water, and impress even your most grumpy of friends. Just add a swill of cold chardonnay to the mix, and we have it!

So, for my recipe I'm going to pull a portion out from this recipe and lay it all out for all of you to see..how to make the 'Earl Grey' vinaigrette.

Now, what is 'Earl Grey' you may ask? Simply, it's a blended black tea that is infused with oil of bergamot, a small Mediterranean citrus fruit. The flavor of this tea is legendary and the story goes that the dear old Earl was given this 'secret' recipe by a grateful 'mandarin' subject after he saved his life. The Earl was the British prime minister at the time, and made great use of this fantastic tea on his return to London. Clever marketer no doubt, as Earl Grey is now the worlds most popular tea. He ended making tons of cash, and retired to a respectable castle in Dublin, Ireland to end his days sipping his tea in absolute splendor!

So, there you have it! Now, follow this recipe and you too will enjoy the high life. This goes great with a range of salad options, but will go particularly well with my lovely wee goats cheese delight!

Enjoy,
Judith the Irish Foodie

Earl Grey Tea Vinaigrette:

• ½ cup sherry vinegar
• 3 Punjana Earl Grey tea bags
• 2 small shallots (finely minced)
• zest and juice of one small orange
• 1 tsp Dijon mustard
• 1 tsp sugar
• 1 Tbsp honey
• 1 cup oil (1/2 canola and ½ olive oil)
• kosher salt and freshly ground black pepper to taste

Prepare vinaigrette by bringing sherry vinegar to boiling point and pour over the Earl Grey tea bag to steep for 3-5 minutes. Remove tea bags and discard.
Allow infused vinegar to cool.
Combine vinegar, orange juice and zest, shallots, honey, sugar, mustard, salt and pepper. Slowly whisk in oils until incorporated.
Taste to adjust seasoning.
Refrigerate.

Have fun (darlings...)

White butter, yellow butter?

2010-05-10T21:45:00.007-04:00

I wonder if you ever realized that this difference even existed. Surely butter is just butter, right? Cows are just cows, milk is just milk, no difference right?...uh oh, wrong I'm afraid. In my pursuit of the best ingredients for my food I've done a lot of research and a lot of tasting of various products and have been shocked by the results that I found in many basic ingredient categories. Check this out...

Take butter for example...a staple ingredient used every day in every kitchen, and a world of difference exists between 'great' butter and average butter. See the photo above? Did you realize how 'white' everyday processed butter is? Compare it with the other stick of butter which is a 'Kerrygold' product. Do you know what makes the color difference? And why should you care?

The white butter comes from corn (force) fed cattle, whilst the yellow butter comes from hormone free 'grass' fed cattle, and the secret to the color difference is a thing called "beta-carotene". When cattle are allowed to roam free in the open air and eat grass, as they were created to do, their milk is rich in Omega-3 and beta-carotene. This is the same stuff that creates the strong color in carrots and pumpkins, etc. A wonderful source of vitamin-A and a strong anti-oxidant. However, when cattle are stuffed inside windowless enclosures and are force-fed corn, which they were never intended to eat, then their milk is devoid of all the 'good' unsaturated fats and anti-oxidants. This is why white butter is so hard to spread, even at room temperature, whilst this wonderful yellow butter spreads right from the fridge...(which comes in 'handy' !)

So, if you take just a little extra time to find grass-fed dairy products you will do your family a world of good, I personally found that Kerrygold products work for me, but keep your eyes open...you'll be glad you did! (And remember; always go for 'colorful' foods. The color is evidence of goodness!)

Enjoy,
judith, the Irish Foodie.

Creamy Banoffee Pie with a Crunchy Pecan Crust

2010-04-29T19:37:00.010-04:00

Everybody I know in Ireland absolutely loves banoffee pie, and why not? Bananas, caramel, toffee, cream, pie, yummy, yummy, yummy....but what is 'Banoffee Pie?' I hear you cry! Well, actually it's a dish that originated in England in the seventies and has spread through the UK and Ireland as a firm favorite in coffee shops throughout the land, or as the perfect suburban dessert, served as a 'sure bet' after the home cook has embarrased her guests with the weird exotic dish she dreamed up just last night...

But seriously, this is a suprizingly yummy dessert, made with suprizingly simple ingredients that will very much impress your guests at your next party event....

Here in the South there is already a love affair going on with 'pies' in general, so, to sweeten the deal I have added a pecan crust into the recipe to give it that little 'Southern twist' and make a wonderful dish even better, (oh, and I replaced that 'boil the can for hours' thing as well, which can be a little tiresome I'm afraid.)

So, give it a go...bananas, creamy caramel, rich pecan crust and fresh whipped cream...what could possibly go wrong!

(serves 8-10 people)

(crust)
8 oz (2 cups) graham crackers or Irish digestive biscuits (crushed)
1 Tbsp fine granulated sugar
½ cups finely chopped pecans
½ cup melted butter
¼ tsp cinnamon

(Cooked Toffee layer)
4 oz (1/2 cup) butter
9 Tbsp fine granulated sugar
1 ¾ 14 oz cans (2 cups) sweetened condensed milk

(Filling)
3 medium bananas
2 tsp lemon juice
1/2 cup heavy whipping cream
1 tsp fine granulated sugar
1 tsp cocoa powder (sieved)

Method
1. To make crust combine all ingredients and press the crumb mixture in to the bottom of a large greased 9” pie plate.
2. Bake crust for 10 minutes at 325 degrees. Cool and set aside.
3. To make the toffee combine the butter and sugar and stir until melted. Add the sweetened condensed milk and bring to a boil. Turn heat down to low and simmer for 12-15 minutes until it becomes a rich caramel color. Remember to stir all the time as mixture can easily burn. Remove from heat and cool.
4. Slice the bananas and arrange on the bottom of the prepared crust. Squeeze lemon juice over bananas to help prevent fruit from browning. Then spread caramel mixture on top.
5. Refrigerate until ready to eat. Whisk fresh cream and sugar in electric mixer until soft peaks appear and spread over toffee layer. Using a sieve dust liberally with cocoa powder.

Enjoy!
Judith

*oh, and if you want to print this out for your own kitchen I suggest copying and pasting it into Word. If you print this blog you will depleat the entire forests of Canada in one fell swoop! ...you have been warned! :-)

Pan Seared Salmon & Dubliner Cheese Potato Bread

2010-04-21T21:18:00.003-04:00

This week I will be at Whole Foods in Alpharetta GA taking part in a wonderful event entitled 'Take Home a Chef'. I will be one of several chefs taking part with the goal being to teach and encourage people to cook & eat quality wholesome food at home. Yes, you too can make restaurant qualtiy food with a little imagination, and a little help from your friends (thanks Paul McCartney!) So, my contribution to the evening is a wonderful 'Salmon & Potato bread' dish I created especially for the night. This dish is simple, yet elegant, tasty, wholesome, low in fat and can be prepared in minutes! Don't believe me?...go on and give this a try!

I infused KerryGold 'Dubliner' cheese into the potato bread for a more robust flavor that compliments the delicacy of the fish perfectly, and rubbed the salmon with a smoked paprika for an added kick. Put this altogether with a fresh salad and side of my special 'lemon caper mayo', and you are good to go! Serve with a cold crisp glass of chardonnay, and viola!

Enjoy!!

• 1 ½ lbs salmon (skin removed cut in to 4 pieces)
• ½ tsp sea salt
• ¼ tsp smoked paprika
• 1 Tbsp olive oil

(Baby arugula salad with citrus herb vinaigrette)

• 1 Tbsp fresh lemon juice
• ½ tsp honey
• Pinch of sea salt and fresh ground black pepper
• 3 Tbsp extra virgin olive oil
• 4 cups (packed) baby arugula salad greens
• Sprig of dill (chopped)
• Sprig of flat leaf parsley (chopped)
• 1 Tbsp finely sliced red onion

(Lemon caper mayonnaise)
• 1/2 cup mayo
• 1/2 tsp Dijon mustard
• 2 tsp capers (drained and chopped)
• 2 tsp lemon juice
• pinch salt and ground black pepper

(Dubliner cheese potato bread)

• 2 medium Yukon gold potatoes, peeled (1 cup mashed)
• 1-cup flour
• ½ tsp baking powder (sifted)
• ½ tsp salt
• ¼ cup Kerrygold Dubliner Cheese
• 1 Tbsp butter (melted)
• ¼ cup whole milk

Method:
1. Prepare the lemon caper mayo by mixing mayo, mustard, chopped capers, lemon juice, salt and pepper together in a bowl, then refrigerate until ready.
2. To make potato bread, cut potatoes into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minutes until the potatoes are tender when pierced with a fork. Then drain and allow them to dry out on low heat for a few seconds in a colander over the warm pot. Finally, mash the potatoes.
3. Sieve the flour, baking powder and salt together then add to potatoes. Stir in the Dubliner cheese, milk and melted butter. Knead lightly on a floured surface.
4. Roll out to ¼“depth with a floured rolling pin and shape into a rectangle. Use a sharp knife to cut around uneven edges, then cut into 4 squares lengthwise and cut again to form 8 triangles.
5. Sprinkle salmon fillets with a little sea salt and smoked paprika. Add olive oil to a hot heavy based skillet and place salmon to sear for 3-4 minutes on each side (flesh will be pink and flakey).
6. Sprinkle a little flour on griddle and cook potato bread in small batches on medium heat for 3-4 minutes on each side until the crusts are golden brown.
7. To make citrus vinaigrette, squeeze lemon juice in to bowl with sea salt and honey. Slowly whisk in olive oil until mixture emulsifies then stir in arugula, herbs and red onion. Gently toss together.
8. To assemble, place a dollop of mayo on each potato bread triangle (allow 2 per person) arrange on one side of the with the salad on the other. Place the salmon over the salad into the center of the plate, drizzle with olive oil, garnish and serve.

BLT Boxty Bites

2010-04-07T22:52:00.004-04:00

So, the sun is shining in Atlanta at last. Shorts are back, flip-flops are here. Fire up the grill and pop a cold beer! (hey, that rhymes!) Yes indeedy, it's time for fun food on the deck and this week I thought I would take advantage of the wonderful weather in Georgia during Spring Break to introduce you to a light & fun favorite of mine - 'BLT' Boxty Bites.

These wonderful wee morsels pack a punch of flavor, go fantastic with a nice glass of your favorite chilled white wine, or a wheaty beer and are simply fun to share with friends on a back porch or as an appetizer when guests arrive.

'Boxty' is an old Irish recipe for a particular type of potato bread, and for my appetizer I have made the recipe 'current' by reducing them to 'bite sized' rounds which I prepare on the griddle then top with roasted red tomatoes, apple wood smoked thick cut bacon, mayo & olive oil. Try them....you'll enjoy a little bit of Ireland whilst basking in the sun!...and as the ol' Irish saying goes:

“Boxty in the Griddle
Boxty in the Pan
If you cannot make Boxty
You will never get a man”

Boxty BLT bites

• 24 potato rounds
• 12 roasted red tomato halves (cut in half)
• bunch Arugula leaves (stems removed)
• 1tsp olive oil
• salt and pepper to season
• 8 slices Irish style or Apple wood smoked bacon (cooked and cut in to 3 pieces)
• ¼ cup mayonnaise

Boxty Bread rounds

(Makes 24)

• 2 medium baking potatoes peeled (1 cup mashed)
• 1-cup flour
• ½ tsp baking powder (sifted)
• ½ tsp salt
• ¼ cup Kerry gold Dubliner Cheese
• 1 Tbsp butter (melted)
• ¼ cup whole milk

Roasted Red Tomatoes

• 6 Roma Tomatoes (cut length wise)
• ½ tsp sea salt
• 1/4 tsp pepper
• chopped fresh garden herbs (parsley, thyme)
• 1 Tbsp good quality olive oi1
• 1/2 tsp sugar (to sprinkle)

Method

1. Preheat oven to 250 degrees.
2. Toss tomatoes in olive oil and season well with sea salt, pepper, sugar and herbs. Place tomatoes face side up on a baking pan and slowly roast for 1 ½ to 2 hours. 3. Remove from oven and cool.

Method:

1. Cut potato into quarters and place in a saucepan with cold salted water. Bring water to a boil and cook for 15-20 minute until potatoes are tender when pierced with a fork. Drain, and allow potatoes to dry out on low heat for a few seconds in a colander. Mash the potato.
2. Sieve the flour, baking powder and salt together and add to potatoes. Stir in the cheese, milk and 1 melted butter. Knead lightly on a floured surface.
3. Roll out to ¼“depth with a floured rolling pin and cut with a 1” biscuit cutter.
4. Fry bacon in a large heavy based skillet until crispy and set aside on a warmed plate.
5. Sprinkle a little flour on griddle and cook boxty bread bites in small batches on medium heat for 3-4 minutes on each side and crust is golden brown.
6. To assemble bites begin by slicing bacon into thirds and dressing Arugula with a little olive oil and salt and pepper. Place a small dollop of mayonnaise on top of the boxty bread. Follow with the Arugula leaves, apple wood smoked bacon and then the sliced red roasted tomatoes.

Enjoy!
Judith the I F

(oh, and as ever, if you want to print this recipe for your own kitchen be 'green' and paste the bit you want into Word and print. Don't print the blog or you will 'eat the planet') :-)

Happy St. Patricks Day!

2010-03-11T23:00:00.005-05:00

March 17th is here again, and allow me to wish you every blessing as you don the green, pinch passers by, drink oddly green colored beer and raise a toast to dear oul Saint Pat. I wonder what he would make of it all, eh?

This year has been especially busy for me with teaching opportunities at Whole Foods, catering, selling, writing, and of course...cooking. Speaking of which, pictued above is the signature dish I have created for Murphys in Virginia Highlands, 'Braised short ribs in Guinness with shallots & peanuts, on a bed of Irish spring potatoes'. I will be there on St. Patricks day to create the dish along with chef Tom Harvey and it should be fun...

Looking forward to teaching my Whole Foods class also, next week on Tuesday evening (spaces are still available...) We will feature the very same dish and I hope you like it....the beef just melts in your mouth!

So here's to dear oul Patrick. The only Englishman famed for Ireland. A slave who returned to love his captors and in so doing won over an entire nation.

Pretty impressive, (even if he didn't drink green beer!)

My husband took this photo whilst in Ireland last year, and it's of St. Pat at the entrance to St. Patricks cathedral in Armagh.(how many times can I say 'St. Patrick in one sentence?) The place where the dear old saint first established the church and converted the king of Tara.
And again, not a drop of green harp in sight!

So, here's to you! Thanks for faithfully reading my blog and for enjoying food just as much as I do. Don the green!

Enjoy!
Judith xo

Paddy’s Chocolate Mint Pie with an Orange Twist

2010-02-28T11:26:00.009-05:00

So here we are again, it's almost S.t Patricks day again and all things Irish are on the horizon. It's also my busiest season with lot's of cooking classes, demos and even an open house to boot....I wonder what ol' St. Pat would think of it all? Not sure about that, but I know he would love this dessert, that's for sure! Hence, the name, 'Paddy's Chocolate mint pie', yum, yum, yum. Oh, and if you know anything about Northern Ireland, and our 'wee history', you'll also get a kick out of the 'orange twist....enough said!

This recipe is also going to be featured in a cooking class I have coming up at Wholefoods in John's Creek, Atlanta. It's part of the menu I developed for Murphy's and I will be putting this together with chef Tom Harvey from Murphys at the event. Should be fun!

So, have a go at this one. It's a crowd pleaser, delcious with the mint flovors blending in the chocolatey base & sauce mix...and it's green. What could possilby be better in March!

Have fun out there!

Judith.

Paddy's Chocolate Mint Pie with an Orange Twist:

• 1 ½ cups chocolate wafer cookie crumbs
• 2 oz butter (1/4 cup butter)
• 32 large marshmallows (8 ½ oz)
• ½ cup (4 fl oz )whole milk
• ¼ cup Crème de menthe
• 2-3 drops of green food coloring
• 2 Tbsp Baileys Irish Cream or white chocolate liqueur
• 1 1/2 cups heavy whipping cream
• sprigs of Mint (to garnish)
• Chocolate Orange sauce (to drizzle)
• 1 orange (use to zest and segment)

Method :

1. To make crust crush cookies in food processor and combine with melted butter. Press in to the bottom of 8 lightly buttered ramekin dishes or a 9” spring form pan. Set pan aside.
2. In a medium saucepan over low heat melt marshmallows in milk stirring with a wooden spoon. Allow to cool.
3. Stir in the Crème de Menthe, Baileys and a few drops of food coloring. Beat heavy whipping cream on to soft peaks appear and slowly fold in green marshmallow mixture.
4. Pour in to prepared ramekins or spring form pan.
5. To serve pies place in center of plate, garnish with a slice of segmented orange and a little orange zest and a spring of mint. Drizzle plate with the Chocolate Orange Sauce.

Orange Chocolate Sauce

• 1 (12 ounce can) evaporated milk
• 12 oz quality semi sweet chocolate
• 1 Tbsp melted butter
• ¼ cup fine granulated sugar
• 1 Tbsp Orange Liqueur or 1 tsp orange essence

Method

1. In a double boiler over a low heat stir together the milk, chocolate and sugar stirring constantly until melted. Remove from heat.
2. Beat in the butter and orange liqueur. Pour in to a glass jar and store in the refrigerator for up to a month.

(As ever, please be truely 'green' by not printing this recipe directly from the blog. Instead copy & paste into Word & print from there. That way, ol' St. Pat will be smiling...)

Twice Baked Irish Cheese Soufflés

2010-02-07T12:06:00.008-05:00

In a few days I will take another small step toward that perverbial 'dream' by teaching a gourmet Irish cooking class at Whole Foods in Alpharetta. I have wanted to do this for ever, and now at last I'm walking into this role, and I'm very excited (As I'm sure you can tell!) To me, Whole Foods is the 'creme de la creme' for foodies in Atlanta and it's an honor to be there.

So, the big question is?.....What am I making?

Well, I'm making several mouth-watering things such as my Beef & Guinness signature dish with Irish champ, etc...but as a starter, I will be teaching the 'art' of creating 'Twice baked Irish Cheese Souffles', which I think will be a winner. (we hope!)

I made these for my family yesterday and they were a BIG hit! The light 'melt-in-your-mouth' quality of the souffles partnered with the richness of the Cashel blue cheese is a match made in foodie heaven. Then, serve the souffles with a crisp mixed green salad in a warm bacon dressing and you will have your dinner guests begging for more!

Why not try these sometime as an elegant starter, or as a light lunch option. You will be suprized just how good these are!

So, wish me luck at Whole Foods!

Judith,

Irish Blue Cheese souffles.

3 Tbsp (1 ½ oz) butter (plus more for greasing ramekins)
1 cup (8oz) whole milk
grating of nutmeg
6 Tbsp (1 ½ oz) flour
4 oz Vintage Irish Cheddar cheese (grated)
2 oz Cashel Blue cheese (crumbled) (or Roquefort)
4 eggs (separated)
1 tsp English mustard
¾ cup heavy whipping cream
2 ½ oz (5 cups) mixed organic greens
warm bacon dressing (to drizzle)

1. Preheat oven to 350 degrees. Butter 6 ramekin dishes and prepare baking pan for bain-marie (Pan must be at least 2 ‘deep).

2. In a medium size saucepan warm milk, onion and nutmeg and infuse for 10 minutes. Strain liquid in to a small bowl and discard the onion.

3. Prepare béchamel sauce by melting butter in a clean heavy based saucepan. Add the flour and cook for 1-2 minutes until it becomes a glossy, smooth paste, (being careful not to brown.) Whisk in the warmed milk a little at a time and stir until sauce thickens and comes to a gentle boil. Cook for 2 minutes and remove from heat. Stir in cheddar cheese. Beat in egg yolks one at a time and stir in mustard.

4. In a heavy duty mixer beat eggs whites until foamy. To lighten soufflés stir in a little of the egg white mixture and then fold the remaining using a large metal spoon.

5. Fill buttered ramekin dishes. Place them in a prepared pan and fill with boiling water from kettle at least ½” deep. Bake for 20 minutes and then transfer to a cooling rack to cool slightly. Turn out each soufflés upside down in to a large buttered baking dish. Cover and refrigerate for up to 24 hours.

6. To reheat the soufflés bring to room temperature. Preheat oven to 375 degrees. Sprinkle blue cheese on top of each one and then bake for 25 minute until lightly browned and puffed up.

7. Spoon cream over soufflés and bake for 5 more minutes.

8. Plate mixed greens and drizzle over warm bacon dressing. Serve souffles immediately on the side.

Enjoy!

(oh, and as ever, if you want to print this recipe for your own kitchen I suggest copying the text into Word and printing. If you print this blog you may explode all and every printer you own!)

'Burns' the Scots bard, or burns the fat? You decide!

2010-01-25T22:30:00.023-05:00

Ach aye! It’s ‘Burns night’, the one night of the year where we dish out the haggis and dance around with a wee dram o’ whiskey (um, which you will need after eating the haggis…) Ooh yes, and for those of you not familiar with the Scottish bard, you can just take my word for it!

Anyhoo, if you did have a ‘Burns supper’, let me suggest you get an early night and plan to eat a ‘fat burning’ breakfast to get you going in the morning after all that haggis. Don’t be fat with Burns, burn the fat!

Doctors also tell us that oatmeal lowers cholesterol and provides us with vitamins, minerals and anti-oxidents. So put away the kilt for another year and start your day off right by adding a few power packed walnuts containing Omega 3 fatty acids with a handful of vitamin rich cranberries. Feeling better? Now, with all that guilt free goodness in your breakfast bowl you can afford a ‘wee’ drop of sweet whiskey sauce to pour over the top and start you day off in the most delicious and healthy way! Speaking from experience I recently dropped more than a few pounds and I am not just sharing a recipe secret, but the best kept one for loosing weight! Blueberries and strawberries are of course not in season but they also are another healthy fat burning topping! Check it out! Time to do away with the deep fried mars bars and heavy fried starches often associated with Scottish food and rethink with another recipe from the Ulster Kitchen to break the myth!..

Go ahead and cook Ulster-Scots, sure wee Robbie Burns would be proud!...

Ulster-Scots Oatmeal with Cranberries and whiskey sauce

(serves 4)

7 oz (1 cup) organic steel cut Scots or Irish Oats
1 pint (2 cups) spring water
1 pint (2 cups) milk
1 tsp salt
4 Tbsp dried cranberries (roughly chopped)
2 ½ oz toasted walnuts (chopped)

Sweet Whiskey Sauce

6 oz ( ¾ cup) butter
5 oz (3/4 cup) fine granulated sugar
1 egg yolk (beaten)
2 Tbsp water
1 Tbsp vanilla
3 Tbsp Irish Whiskey
2 Tbsp heavy whipping cream

Method:

1. Bring water, milk and salt to simmering point in a medium heavy based saucepan. Slowly stir in the steal cut oats, sprinkling lightly so the grains do not stick together in clumps.

2. Stir with a wooden spoon until the oatmeal begins to thicken. After about 5 minutes, reduce the heat to low. Simmer for 30 minutes or until oatmeal is cooked, remembering to stir several times.

3. To make the whiskey sauce combine the butter, water and sugar in a medium heavy based saucepan and stir on low heat until the sugar has dissolved. Remove from heat and slowly whisk in the beaten egg yolk, whiskey, vanilla and heavy whipping cream.

4. Strain sauce in to a wee jug.

5. To enjoy the traditional way, serve the porridge in small individual bowls steaming hot, with the whiskey sauce and cranberries and toasted walnuts on top.

Enjoy!

Judth the I F,.

(*oh, and as ever, if you want to print this recipe for your own kitchen I suggest cutting and pasting this entry into Word and printing, otherwise we will never replenish the Scottish highlands with those fabled trees from the Braveheart movie at all!)

Creamed Savoy Cabbage with Onion, Garlic and Wholegrain Mustard

2010-01-09T18:17:00.030-05:00

So here we are, in the grip of a deep freeze. Georgia is in full panic mode. Wall to wall news coverage of the ice whilst hooded correspondents stand and point toward obscure patches of ‘something’ behind them. Oooh, shudder in horror!

Yes, it’s Winter fest in Atlanta.

But seriously, it is cold out there, and as it happens, it also shaping up to be one of the coldest winters globally! My family in Ireland are telling me that they are having the coldest winter in 80 years believe it or not. So much so that the river ‘Bann’ that flows through my hometown is frozen over! (And it’s comparable to the Chattahoochee in size!) Gulp!

Dublin has run out of grit for the roads, whilst Atlanta never had any in the first place! Go figure!

So what does all this mean? Could Al Gore be wrong!! We will never know, but I think it’s time for some yummy winter comfort food to munch on as we stoke the fire. Something you can make in a snatch, and something that will be healthy into the bargain. Try this…

‘Creamed Savoy cabbage, with garlic, onions, whole grain mustard and some warm bacon dressing’. Yum!

Growing up my mother always grew Savoy cabbage in our garden in Ireland and it was a regular side dish on the family table. My dad used to love it blanched and then quickly finished off in bacon fat, which sounds good, but these days we are all a tad more conscious of the type of fats we consume so I like to cook my bacon separately or eliminate it all together. Savoy cabbage is packed with nutrients and tastes great! Try this easy recipe for a quick warming winter lunch or snack whilst you settle back to watch more ‘winter fest’ on TV…Ha!

Enjoy!

Jude.

1 tbsp olive oil
1 tbsp butter
1 medium onion (thinly sliced)
4 cloves garlic (finly sliced)
1 whole savoy cabbage, about 2lbs (thinly shredded)
kosher salt and white pepper
4 tbsp heavy whipping cream
1 tsp whole grain mustard
4 slices of crispy crumbled bacon (optional)

Method:

Saute onion and garlic in butter with olive oil until onions ae soft but not browned. Set aside.
Pull off the tough outer leaves of the cabbage and gut around hard inner core. Wash and thinly slice cabbage.
Blanch cabbage for 2 minutes in boiling water. Drain in a colander.
On medium heat, add cabbage to fried onions in skillet and heat through for 2 minutes. Add cream and wholegrain mustard and season with salt and freshly ground black pepper.
Serve right away garnished with bacon or straight from the pan.

(*remember, if you want to print this out for your own kitchen I suggest copying and pasting into Word. If you print this blog, Al Gore's nightmares of deforestation may become a reality indeed!*)

Winter Comfort Mulled Wine

2009-12-27T15:47:00.004-05:00

The holidays are all about people, the cards, the letters, the photos, remembering those not with us and maybe those far away. It’s the coming and going of friends in the home and the spirit of hospitality, the warmth, the welcome, the memories, and the love! Living in Georgia, so far away from my childhood home, my family and my traditions it seems important to me to fan the flame of memory and extend this comfort to others, and one way to do this is with the offering of a hot cup of ‘mulled’ wine.

This tradition of greeting visitors to the home with mulled wine has been a delight to my American friends and I’ve been asked so many times for the recipe that I have decided to post it on my blog for all to enjoy and cheer the soul in these winter nights.

There’s no better comfort on a cold winter’s night than sitting down with a pot of mulled wine drank by a blazing fire. When I make this at home the aromatic warm and pungent spices with orange overtones fills the kitchen and even in Georgia I can close my eyes and am transported back to my mother’s kitchen in Ireland. The term ‘mulled’ simply refers to the adding of spices and juices to the wine, which are all blended and heated together to make a wonderful aromatic delight.

In my particular recipe I use an English Mulled spice called ‘Allspice berries’, and unlike the name suggests they are in fact a single berry and not a mixture of spices. The berry actually takes its name because its aroma is reminiscent of the combination of cloves, cinnamon, nutmeg and ginger. These amazing little berries are mainly grown in Jamaica and are harvested from the Bayberry Tree; but the evergreen tree is actually indigenous to the rainforests of South and Central American where it grows wild. The scent is so good that it’s no wonder it’s found in men’s colognes! You can pick up ‘mulling’ spices in various places, and I enjoy Williams-Sonoma’s version, simply called ‘Mulling Spices’, which can be found in their stores in a copper & green can.

Serve the mulled wine with spiced nuts, cheeses and mince pies for an authentic Irish winter holiday greeting and to give it an American Southern twist make sure the nuts are pecans!

Just the trick for your New Years party, or any winter gathering with friends…
Enjoy!

Mourne Comfort Mulled Wine:

1 (750ml) bottle of red wine (merlot, shiraz or cabernet sauvignon)
1 cup simple syrup
1 cup orange juice (freshly squeezed is best)
2 small oranges (thinly sliced)
6 whole cloves
2 3’ cinnamon sticks
2 tsp whole allspice berries (English spice)
¼ cup brandy

Basic Simple syrup:

1 cup sugar
2 cups water

(Bring sugar and water to a boil. Refrigerate and store.)

Method:
Prepare sugar syrup and set aside (ready for the next pot).

Place cloves, allspice berries and cinnamon or 2 Tbsp store bought mulling spices in a large tea leaf filter bag or tie in a small piece of cheesecloth. Slice oranges.

Heat the wine in a medium saucepan but do not allow it to boil. Add the orange juice, simple sugar syrup, thinly sliced oranges and spices and infuse for 20 minutes.

Add the brandy and taste to see if it needs a little more simple syrup.

Ladel in to punch cups and serve.

(*Remember, if you wish to print this recipe out for your own kitchen, I suggest you copy and paste it into Word. If you print this blog you will deforest Sweden, Norway and Lapland and we'll have no Christmas trees next year!)

Enjoy!
J the I F

Irish Butter Vanilla Fudge

2009-12-13T22:50:00.004-05:00

‘Tis the season for our favorite sweet treat!

Oh yes, it’s chilly outside (even in Georgia!) and it’s that time of year for our Christmas traditions. The kinds of things that conjure up childhood memories and make the holidays ‘bright’, such as sharing community, being with family and eating together (eating lots together!). And of course, it’s a time for indulging just a little more with sweet treats to be eaten around the Christmas tree and drinking yummy hot chocolate, right? (We’ll go back to broccoli in January, along with the new Gym membership!)

Everyone seems to have that special secret sweet treat they make once a year, and for me that means getting out my saucepan, wooden spoon, candy thermometer, and reaching in to my pantry for those three simple ingredients, butter, sugar and milk. Oh yes, ‘Irish Butter Fudge’, nothing like it! My kids get excited now when they smell the browned boiling butter and sugar, and begin to count the hours until it’s ready to cut and eat. And As a child I remember taking turns with my mother to beat the fudge in to perfect submission after it had reached the soft ball stage. Oh yes, it’s worth it just for the wonderful aromas that will fill your home when you prepare this. Very ‘Christmassy’

When I moved to the South the common love of both fried foods and sweets between the Irish and Southern diets made it easy to discover an endless availability in country stores of home made fudge, and we enjoy the American fudge. However, it’s very different from the Irish variety. In my experience American fudge recipes generally have marshmallow cream and come like ice cream in many flavors like rocky road, peanut butter, pumpkin or filled with nuts. Nothing wrong with that, it’s just that when it comes to fudge the Irish are purists and feel you should not add to or change a good thing. I suppose, the closest thing I have tasted in the American South to Irish Fudge is New Orleans Praline.

My fudge was debuted at my Holiday Open House recently and I could not make it fast enough to sell to my friends and loyal customers. I have also incorporated the fudge in to an Oatmeal banana scone recipe for my cook book which could be best described like buttered banana bread with of course a totally Irish twist.

So loosen the belt and enjoy the season!
Merry Christmas!

Irish Butter Vanilla Fudge

· 10 oz unsalted butter
· 1 large tin (396g) sweetened condensed milk
· 7 fluid oz (200 g) whole milk
· 40 oz (5 cups) sugar
· 1 tsp vanilla

Method

1. Grease a 11x7x1.5’ pan.
2. In a medium saucepan combine butter, milk, sweetened condensed milk and sugar and bring to a boil.
3. When fudge reaches 115 degrees C on a candy thermometer begin to stir fudge constantly for the next 15 minutes until fudge reaches the soft ball stage. (to test fudge is ready drop a little mixture in to a glass of ice water and it should form a soft fudge ball when ready).
4. Remove from heat and begin to beat by hand. Add vanilla and continue to beat for about 5 minutes or until mixture becomes fudge like.
5. Quickly pour in to prepared pan. Mark pieces with a knife after about one hour and cut when set after 2 hours total.
6. Store in a dry air tight container (best not refrigerated).

(Remember...if you want to print this recipe for your own use I suggest cutting and pasting it into a new doc. Don't print this page unless you wish to deforest the planet!)

Enjoy!

Judith

Braised Maple & Apple Glazed Pork Ribs & Potato Apple Mash with Crispy Fried Leeks

2009-10-22T22:00:00.012-04:00

Apples in Appalachia...must be October!

Without a doubt October is my favorite month, set right in the middle of my favorite season, full of my favorite things...Fall color, ripe apples and fruits of every description. Wonderful for cooks like us and a feast for the senses.

This time of year our family usually carves out a day to drive up to Ellijay in the Georgia mountains and delight in all things 'appley' (my new Autumnal word!) We set sail up 575 and land in the 'apple barn' amongst those lovely Appalachians where we sniff bushels of offerings, swill down wonderful cider, load up on delicious apple breads and might even indulge in a fried apple pie or two. Then, it's back to Roswell with enough appley goodness to start our own farm stand!

So, in honor of our apple addictiveness I have created two super duper apple inspired recipes to share. A savory dish this week, and a scrummy dessert to follow .

This week it's a mouth watering dish with a long name:
'Braised pork ribs in Irish cider with maple apple glaze in a bed of potato apple mash, topped with crispy fried leeks'...phew. Don't worry though, it will be worth it. Just pop open a cool bottle of Octoberfest and give it a try. You'll be having fun in no time!

Enjoy the Fall y'all!

J the I F.

Braised pork ribs in Irish cider with maple apple glaze in a bed of potato apple mash, topped with crispy fried leeks

(Serves 4)

2 ½ Lbs pork loin back ribs or pork spareribs (cut in pieces)
½ tsp kosher salt
¼ tsp ground black pepper
2 Tbsp vegetable oil
6 fluid oz (¾ cup) Irish apple cider
4 fluid oz (½ cup) chicken stock

Maple apple glaze:

2 Tbsp chopped shallots
1 Tbsp butter
1 cup apple cider
½ cup white wine
2 Tbsp apple cider vinegar
½ cup brown sugar
2 Tbsp maple syrup
1 cinnamon stick
¼ black pepper

Crispy fried leeks:

1 small leek (white root and part of green only)
2 Tbsp cornstarch
2 Tbsp all purpose flour
¼ tsp sea salt

Method:
Preheat oven to 300 degrees F.
1. Score the bone side of the ribs with a sharp knife. Season ribs with salt, pepper.
2. In a large skillet braise the ribs in oil on medium/high heat for 4 minutes on each side until a golden brown color. Remove ribs from pan and transfer to prepared baking pan.
3. Deglaze pan with apple cider and chicken stock. Cover tightly with foil piercing a few holes for evaporation and bake for 2 ½ hours.
4. While ribs are in the oven prepare maple apple glaze by placing butter in a small saucepan and sautéing shallots for 1 minute to soften, add remaining ingredients and simmer for about 30 minutes or until liquid has been reduced by two thirds. Strain in to small bowl.
5. Remove ribs from liquid and transfer to a plate to cool.
Individually cut each rib with sharp knife. Place on baking sheet.
6. Wash leeks and then cut in half length wise. Cut in thin 2’ strips. Toss in cornstarch, flour and salt.
7. Heat oil in deep fat fryer or in skillet with 2’ vegetable oil and fry until crispy but still retaining green color.
8. Before serving slowly bake ribs to heat at 325 degrees.
9. Brush over warmed maple apple glaze.
10.Place apple potato mash in center of plate. Allow 4 ribs per person and garnish with a small handful of crispy friend leeks.

Apple Potato Mash

2 ½ Lbs potatoes (peeled and cut)
3 Granny smith apples (peeled, cored, sliced)
6 fluid oz (3/4 cup) water
1 tsp kosher salt
¼ tsp white pepper
6 Tbsp butter
2 fluid oz (1/4 cup) heavy whipping cream
2 fluid oz (1/4 cup) chicken stock

Method:
1.Peel and quarter potatoes. Place them in a large pan and cover with enough cold water to cover potatoes. Bring to a boil and then reduce heat and simmer for 20-22 minutes or until soft when pierced with a fork.
2.While potatoes are cooking place apples and water in a medium saucepan and simmer over low heat for 15 minutes or until apples are soft. Discard any excess water and mash apples.
3. Cream potatoes by hand or beat in electric mixer. Add melted butter, chicken stock and cream a little at a time as the liquid amount can vary according. Fold in mashed apples.

*(if you want to print this recipe for your own use I suggest copying and pasting the text into Word, then printing. Don't try to print the blog as you will use up severl small pine trees in the attempt! )*

Enjoy!
J.

Zucchini & Pear Bread with Pecans & Blueberries

2009-09-16T19:36:00.004-04:00

One of my Southern foodie friends brought this bread to me as a hostess gift a few years back, wrapped up in a cloth napkin and tied with a ribbon, and I will never forget how special I felt or how good it tasted. There is something so comforting about receiving a homemade cake or bread that makes you feel cared for. It’s the gift of time and thoughtfulness and in whilst in Ireland I have wonderful memories of friends and family bringing me freshly baked wheaten bread, or Belfast boiled cakes or Madera cakes all of which meant so much.

In my upcoming book, I have a chapter called the ‘The Ulster Bakery’ that includes some of my favorite Irish baked goodies so, this means you too will be able to get out the measuring cups and bake up a storm to comfort and delight those you love. And, lest there be any excuse, I also have a chapter in the second half of my book entitled the ‘Southern Bakery’ where I likewise bring you recipes for tasty goodies you may be more familiar with, only with an Irish twist! Tasty treats like ‘Chocolate chip pumpkin bread’, or ‘Coconut pound cake’ or ‘Irish oat scones with pecans and blackberries’. Yummy huh?

So, now that you have the smell of baking in the air, may I bring you a very creative recipe straight out of my cookbook ‘The Shamrock and Peach’, taken from the Southern Bakery chapter that will fit the bill nicely.

Its a little taste of what is to come, and a good reason to bake up this delicious sweet bread just as Summer turns to Fall. Enjoy it with coffee for breakfast or as a snack during the day. Either way, just enjoy!

Zucchini & Pear Bread with Pecans & Blueberries:

3 cups zucchini (coarsely shredded by hand)
1 cup pear (coarsely shredded by hand)
3 cups flour
1 ½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
2 ½ cups sugar
1 ¼ cups vegetable oil
4 eggs
2 tsp vanilla
1 cup pecans (chopped)
1 cup dried blueberries

Method:

Preheat oven to 325 degrees F. Grease and flour 2 loaf pans size 9x3x3.

In a large cake mixer beat the eggs and sugar. Add all remaining ingredients and mix to combine.

Pour batter in to prepared pans. Bake for one hour or until the center of the bread comes out clean when inserted with a skewer.

Cool bread slightly before removing from pans and transfer to a wire cooling wrack to cook completely.

*(If you wish to print this recipe for use in your own kitchen, then I suggest you cut & paste the text into Word and print. Don't print the blog as it will waste a lot of paper!)

Enjoy!
J the I F

Daily Candy is sweet!

2009-09-09T22:31:00.007-04:00

Oh boy! The fun never stops....so today, I was featured on the front page of 'The Daily Candy'.

Already I've been getting more calls and e-mails from readers eager to find out what the 'Ulster Kitchen' is, and to ask about possible catering jobs. This is exciting!

So, in an effort to share my joy I've attached a link below. Give it a read.....

http://www.dailycandy.com/atlanta/article/74510/Im+Okay+Youre+UK

Daily Candy sure is sweet......

Back soon with another fun recipe...stay tuned!

J the I F

Write up in 'Adventurous Tastes'!

2009-09-06T16:48:00.008-04:00

This weekend I discovered that I had received very favorable press in a superb online food blog called 'Adventurous Tastes'. The web entry was on the 'Summer of Jar Love Garden Party' I participated in a few weeks back...(see the post below on the 'Irish Ploughboy') and despite being compared with more experinced chefs, yours truely came out on top...(OK, so I can bragg every now and again, can't I?)

Check it out: http://www.adventuroustastes.com/2009/08/summer-of-jar-love-garden-party.html

I'm so pleased about this as we put a lot of work and creativity into the event, and it felt good to be appreciated by a food critic and online.

...such a confidence booster....

Enjoy what's left of summer!

The Irish Plough boy (in a jar)

2009-08-17T22:14:00.009-04:00

Growing up on a farm in Ireland we were always familiar with the famous brown bag lunch known as the Ploughboy’s lunch which had everything needed to satisfy a hungry hard working farmer in the field. Containing goodies such as Irish brown bread and butter, aged cheddar cheese, an apple, sticks of celery and spiced apple chutney. Staple ingredients that would always be at hand in most Irish kitchens. In fact, if you were to go to any pub in Ireland or England for that matter and you may see it on the lunch menu often served with roast chicken or ham, and maybe with a slice of Cashel blue cheese in addition to the vintage cheddar.

But….you’re asking…’how come it’s in a jar?’ After all, mason jars are as Southern as grits, right? Well, the answer is that the Ulster Kitchen was invited to be part of a new Southern cook book concept called ‘That thing in a jar’ http://www.thatthinginajar.com/ and as I scratched my head as to what to contribute it seemed right to do something ‘very Irish’ in order to contrast the ‘very Southern’ mason jar. Get it? Inspired by the Ploughboy’s lunch we crumbled and toasted the bread and baked it with butter and fresh herbs, grated the cheese and layered the apples and celery with the apple chutney to create ‘that rather Irish thing in a jar’. Strange , but true….

So, there it is, and I am glad to say that the ‘Irish Plough boy’ was a huge hit with the ‘foodies’ in Atlanta (phew!). All kinds of folks loved the savory sweet flavors, the tangy vinegar chutney with the sweetness of the apples all blending with the cheese and crunchy Irish bread.

Here is the recipe that I hope you all enjoy! (or, as I should say…hope ‘y’all enjoy!)
J.

The Irish Plough boy (in a jar)

(Serves 4):

1/2 cup Apple Chutney
1 Granny Smith apple (cored and diced with skins on)
1 Red Delicious apple (cored and diced with skins on)
2 stalks of celery (scraped and diced)
4 Tbsp Walnut Vinaigrette
6 oz Vintage Irish Cheddar Cheese (grated)
4 slices of Irish Wheaten Bread or wholegrain bread (crumbled and toasted)
2 Tbsp butter
2 tsp thyme, sage parsley (chopped)

Walnut vinaigrette

5 Tbsp white wine vinegar
3 Tbsp lemon juice
½ tsp salt
½ tsp white pepper
½ cup walnut oil
½ cup vegetable oil
1 Tbsp sugar

Apple Chutney :

4 Lbs Granny Smith apples (peeled, cored, chopped)
1 ½ cups golden raisins
1 Lb Vidalia onions (peeled and chopped)
1 Lb soft brown sugar
1 ¾ cups cider vinegar
¼ cup lemon juice
½ tsp salt
¼ tsp white pepper
1 tsp ginger (minced)
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground nutmeg

Method:

1. To make the apple chutney, combine all ingredients in a large saucepan and cook on medium high. When chutney is boiling, turn heat down to medium low and simmer for 1 ½ hours, stirring occasionally with a wooden spoon.
2. Allow chutney to cool completely. (If making in advance follow canning guidelines and place in sealed jars).
3. Prepare vinaigrette by mixing apple cider vinegar, lemon juice, celery seed salt, white pepper, walnut oil and vegetable oil together in a large glass jar. Seal jar and shake well to combine.
4. Crumble bread and toss in melted butter and herbs. Place on large baking tray and toast in 350 degree oven for 5-6 minutes until browned and crunchy. Remove from oven and cool.
5. Chop apples and celery and combine in large bowl. Toss salad in walnut vinaigrette.
6. To layer salad, begin with apple and celery salad, then layer in the apple chutney, followed by more apple and celery salad, then vintage cheddar, and end with toasted wheaten bread crumbles.

(If you wish to print this recipe out for use in your kitchen, I suggest opening Word and cutting and pasting the text onto a new doc. Should only take a few seconds!)

Irish Morning Glory High Energy Muffins

2009-07-11T16:02:00.003-04:00

If you are anything like me then you are constantly on the go, especially first thing in the morning when it seems there is no time to stop. On the way to the gym I grab my Punjana tea, water bottle and a muffin to consume in the car. Not the most relaxing way to eat breakfast I admit, but isn’t this how life is for many of us? So, if we need to eat on the go then let’s eat well.

I want a healthy muffin that gives me energy but of course it has to be moist, and taste terrific.

With all this in mind I have come up with the ‘Irish Morning Glory Muffin’ that conjures up memories of all the flavors I grew up with In Ireland; oats, flax flour, apples, carrots and raisins, and yet fits the bill for life in the fast lane here in America. Fusion food at work!

Growing up in a farm in Ireland the summer country air is filled with the smell of freshly cut grass harvested for winter silage, and there was a crisp earthy awakening in the earth to inspire the soul for a brand new day. I tried to capture this feeling in these wonderful little delights. I have blogged about oats before, but some of you may ask why flax with an Irish muffin? The unusual blue flax flower is the symbol of the Ulster Kitchen logo and the symbol for Northern Ireland. This flower not only produces the famous woven Irish linen clothing but its seeds are rich in Omega 3 fats, rich in fiber and antioxidants. I purchase the whole ground flax seed meal already ground and store it in the freezer once the packet is opened. Feel free to grind your own flour by placing seeds in a coffee grinder. Flax seed meal can be substituted for eggs, cooling oil or shortening in a recipe. Just for your information you can substitute 1 Tbsp flaxseed meal with 3 Tbsp water in place of 1 egg in any recipe. Carrots and apples were always in abundance for us because on one side of the farm our neighbors owned an apple orchard and on the other side our neighbors grew carrots.

Have a tasty energy boost and let me know what you think,
Judith the Irish Foodie

Irish Morning Glory High Energy Muffins

(makes 12-14 )

1 cup (5 oz) all purpose flour
½ cup (2 ½ oz) whole wheat flour
1 Tbsp baking powder
1 tsp cinnamon
½ tsp ginger
½ tsp salt
6 Tbsp (13 ½ oz) old fashioned rolled oats
4 Tbsp flax seed flour
½ cup (4 oz) light brown sugar
1 large egg (beaten)
1 cup buttermilk
1/3 cup (2 2/3 fluid oz) oil
1 tsp vanilla
2 medium size carrots (scraped and grated)
2 medium size apples (peeled and grated)
½ cup (3oz) raisins
½ cup (2 oz) walnuts (chopped)

topping
½ cup (2 oz) walnuts (chopped)
1 Tbsp flax seed flour
1 Tbsp oats

Method:

Preheat oven to 375 degrees F.

Grease or line muffin pans or use muffin paper liners. Sift both flours, baking powder, salt, and cinnamon and ginger in a mixing bowl. Add oats, flax seed flour, and brown sugar.

In a separate bowl beat egg and mix in the buttermilk, oil and vanilla. Add the grated carrots, apples and raisins. Combine wet mixture with dry flour mixture gently siring to combine.

Divide muffins batter evenly between muffin pan and fill 2/3 full. Sprinkle the tops of each muffin with walnuts, flax seed flour and oats.

Bake for 20-25 minutes. Remove muffins from pan and cool on rack.

Enjoy!

A Summer Southern Tea Treat

2009-06-20T08:24:00.032-04:00

Ladies wearing large brimmed hats, pretty summer dresses and enjoying great conversations with friends. All the while delighting in a feast of delicate sandwiches and pastries served with the most wonderful cups of tea.
I just love that! …warms my heart to the core.

There is just something so nostalgic about practicing traditions from the past, such as traditional teas. They conjure up feelings of elegance and gentility, as ‘having afternoon tea’ is synonymous with civility and blessed with the endearing quality of being just a touch ‘high-brow’. After all, it was Anna, the Duchess of Bedford who started the tradition back in 1840’s when she ordered tea to her private parlors in the afternoon and started to invite her friends to attend. So bring on the tea and cucumber sandwiches darling! J

The Ulster Kitchen is partnering with a British Store in Norcross Georgia called ‘Taste of Britain’ who are celebrating 20 years in business. We provide themed afternoon teas and recently had an English Tea in honor of the Queen of England’s birthday. We had the pleasure of 30 ladies attending our English Tea on Saturday and our menu that included 9 different savories and sweets that were inspired by the Queen’s actual birthday dinner menu. Just to name a few, some of our tea sandwiches were entitled ‘Sandringham Roast Beef with Horseradish Cream’, ‘Smoked Salmon with Cucumber’, and ‘Cream Cheese and Dill’. Sound yummy? We also served the ‘Queen Mom’s Favorites’ a delightful date and walnut cake recipe that was shared by the Queen Mom for a WI fund raiser.

The ladies attending especially raved about the Victoria Sponge birthday cupcakes filled with Highgrove fruit filling and the mini peach fools that I served in shot glasses, which I feature here. Last but never least we served English Devonshire Cream and preserves with the Ulster Kitchen’s famous Irish fruit scones….oh, I could go on and on, but you get the picture, right?

So, enjoy the Summer and do not let it pass without sharing a cup of tea with a friend and toast to the future by remembering the past.

Wee Georgia Peach Fools

A fruit fool is a simple, rich and creamy dessert that is popular in Ireland and is made with poached fruit. My grandmother used to make it with pureed apples, gooseberries, or rhubarb. The name probably comes from the French word ‘fouler’, which means to crush or squash and it’s a delightful way to enjoy fresh fruit in season. I love to make it with peaches during Georgia’s summer season but it can be adapted from mango’s to blackberries and strawberries or really any of your favorite seasonal fruit.

(serves 12 in mini shot glasses)

(Peach Puree)
· 6 peaches (sliced and stones removed)
· 3 Tbsp Peach flavor liqueur
· 3 Tbsp water
· 4 Tbsp sugar

(Cream)
· 1 cup heavy whipping cream
· ½ cup Mascarpone cream
· ½ cup fine granulated sugar

(Garnish)
· Mint sprigs (garnish)

Method:
Combine peaches, sugar, water and liqueur in saucepan. Cook on medium heat for 12 minutes or until the peaches are tender. Cool and then chill in refrigerator. Puree mixture in food processor.

Beat cream on to it forms soft peaks in an electric mixer. Soften mascarspone cheese by beating gently by hand and then fold in to the fresh cream being careful not to over beat. Gently combine about one third of the puree leaving swirls of peach puree.

Spoon cream mixture in to a piping bag with a large nozzle. Spoon 1 ½ tsp of reserved puree on bottom of each glass and then pipe cream in to individual glasses. Place a second layer of puree in glass, followed by cream and finish with a little more puree. Pipe a final decorative swirl of cream on top.

Refrigerate for at least 2 hours.
Garnish with a sprig of mint.

Enjoy,

Judith, the Irish Foodie...

Filet Mignon for the 40th!

2009-05-28T22:14:00.008-04:00

My husband Gary turned 40 this month, a big event in anyone’s books and for me time to get cooking planning a meal that would blow the socks off the man I love and leave a food memory for years to come. My plan was to have a huge birthday bash with scores of friends but alas, being the introvert that he is, the ‘do’ of his dreams was an intimate dinner party hosted in our home with special guests that have meant something to him over the past years. Close friends flew in from Colorado and Dallas for the occasion and we gathered in abandon to let the celebrations begin.

I allowed just a couple of my ‘foodie’ friends to bring appetizers including my ‘China-Latina’ friend Deborah who made her famous Chinese Spring Rolls and Chef Ford Fry who made his own soft tacos, Shredded Pork with Guava Sauce topped with Cilantro and finely shredded cabbage along with killer White Sangria. And to top off the appetizer frenzy I baked a couple of my husband’s favorite brie-en-croute dishes with brown sugar, brandy and pecans….and that was just for starters!

When it came to the entrée of choice for the evening I decided on marinated, pan seared and roasted whole beef tenderloin, and actually, I prepared two of them. We then served the beef on top of some grilled asparagus spears with Potato-au-Gratin on the side. It turned out to be wonderfully elegant…

When shopping for beef I always remember my fathers advice, a beef farmer, who advised me to look for marbling in my meat, those thin streaks of fat that give incredible flavor. And so I found just the plump specimen, and was inspired to create a delicious sauce with choice wine and peppercorn. Most chefs use shallots in this sauce but I love the sweet mild flavor of the Vidalia contrasted with the peppercorns. I think it turned out great, and now you can have a go….

Happy birthday G !

Pan Seared Filet Mignon with a Cabernet Peppercorn Sauce
(serves 6)

6 beef filet mignon
3 whole black peppercorns (crushed)
1 ½ tsp Kosher salt
2 Tbsp butter
2 Tbsp oil
½ cup sweet onion (very finely chopped)
2 Tbsp Flour
¼ cup cabernet red Wine
¾ cup of Beef Stock
2 Tbsp pink peppercorns in brine (drained)
4 Tbsp whipping cream

Method:

Preheat oven to 375 degrees.

Season steaks with crushed peppercorns and kosher sea salt. Sear fillets in butter and oil in a medium/high pan for 2 minutes for rare, 3 minutes medium rare and 4 minutes for well done on both sides. Transfer to an ovenproof dish.

Place steaks in oven.

Meanwhile sauté the finely chopped onions in the pan juice with the pink peppercorns. Add the flour and cook for about 2 minutes.

Add red wine and cook for 1 minute. Slowly add the beef stock stirring with a wooden spoon.

Remove steaks from oven to rest.

Pour any juices from the steaks in to the sauce and reduce slightly. Add whipping cream and taste to adjust seasoning.

Strain sauce and serve straight away drizzled over steak.

Enjoy!

Baked Fish and Potato Pie

2009-05-10T22:05:00.010-04:00

Last week a friend flew in from the UK to see us, Ged Maloney, the sales manager for Punjana Tea (..an ‘Ulster Kitchen’ favorite!) However, on the way from England Ged had lost his luggage and was a bit stressed out, so, right then I knew there was a need for some old fashioned Irish comfort food to ease away those traveling blues…

The first thing that came to mind was my grandmother’s ‘Fish and Potato Pie’ with a garden salad and crusty bread, and so here it is in all it’s glory. We love this food, and it’s very much an Irish favorite. If you stay in Ireland for any length of time someone is bound to serve you some version of this tasty dish….. (Pies are also great for company because they can be prepared an hour our two ahead of time and quickly baked 30 minutes before serving with all the pots and pans washed up to give you time to enjoy your guests)

As for what fish I used?….smoked haddock or cod, which would be authentically Irish were not available at short notice, so I improvised with the popular Southern white fish Tilapia instead, and I must say and we were very happy with the texture and flavor.

As always, cook what is fresh and local and take the freedom to substitute the fish catch that is most fresh and native to where you live. Hope you are able to take this recipe and cook for the next weary traveler that crosses your path!

Enjoy!

Judith, the Irish Foodie

---------------------------------
Three Fish Melody Potato Pie

Filling:

½ Lb haddock (skinless and boneless)
½ Lb Salmon (skinless and boneless)
½ Lb Shrimp (de veined)
1 ¼ pint milk
1 bay leaf
4-5 peppercorns
3 Tbsp butter
1 shallot (chopped)
2 Tbsp flour
1 Tbsp lemon juice
1 Tbsp parsley (chopped)
Sea salt and pepper
2 Tbsp Sharp Irish Cheddar Cheese

Topping:

3 ½ Lbs potatoes (peeled and cut in quarters)
2 Tbsp milk
3 Tbsp butter
salt and pepper
¼ cup sharp Irish Cheddar Cheese

Method:

Place potatoes in a pot of cold salted water and bring to a roaring boil. Reduce temperature and allow potatoes to simmer for 15 minutes or until tender when pierced with a fork.

Place haddock and salmon in a large wide brimmed saucepan and pour over milk. Add bay leaf and peppercorn. Cover and bring to a boil and then reduce to simmering cooking for 12-14 minutes or until fish is flaky and cooked through.

Preheat oven to 375 degrees F.

Remove fish and place in a shallow dish. Strain and discard peppercorn and bay leaf reserving liquid.

Melt 1 Tbsp butter in large sauté pan and cook shrimp for 1-2 minutes. Transfer shrimp over fish.

Add 2 Tbsp butter to pan and sautee shallot for 2 minutes to soften, add flour and cook for 1 minute to make a roux. Add reserved liquid, lemon juice, parsley, salt and Irish cheese.

Pour sauce over fish and shrimp.

Cream potatoes, milk, butter and salt and pepper using potato masher. Spoon over fish and flatten with a knife. Sprinkle over cheese.9. Bake for 35

minutes. Broil for a minute

Enjoy!

Barack Obama gets an Irish Linen Tea Towel at No.10

2009-04-03T20:44:00.006-04:00

Would you believe it? The very products I sell in my Ulster Kitchen store became quite famous this week at the G20 summit. How so? You say….well, read on…(here’s the story as reported by the good ‘ol BBC)

“The leaders of the world's 20 richest countries have received a goody bag including a linen tea towel made in NI at a Downing Street reception. “(The tea towels are made by Banbridge-based Thomas Ferguson Irish Linen, and sold by ‘yours truly..)

Yes, Barack Obama, Nicolas Sarkozy and their international counterparts were also given a designer tie, chocolates and a candle.
The goody bags were meant to showcase the best of British creativity.

"They (Downing Street) placed an order and we delivered basically, but we didn't know it was going to go in the goody bag," said Judith Neilly, marketing manager at Thomas Ferguson Irish Linen.
"It's one of the finer tea towels that we do, but it's the same tea towel as you'll find in your drawer at home.
"I'd love to think of Barack and Michelle stood there in pajamas doing the washing-up after breakfast using our tea towel, however, I can't really see it somehow."
Ms Neilly said enquires from potential customers had increased three-fold since news of the company's inclusion in the G20 goody bag broke.
"It's been amazing and mainly online it has to be said, but we've been even more surprised by the furor that it's created - we've been inundated by the world's media."
The company bears the name of its founder Thomas Ferguson who established the business in 1854.
The goody bags were handed out after the leaders enjoyed a meal devised by top chef and TV favourite Jamie Oliver.

Aha!...the humble towel, hand made in Northern Ireland by Ferguson’s Irish Linen company received International acclaim. The British Prime Minister, Gordon Brown, presented ‘goodie bags’ showcasing the best of British creativity and design to all the world leaders attending the G-20 summit. Top of the line tea cloths are the 100% Irish Linen which are more absorbent than the Linen and Cotton Blend cloths also sold on-line. The very best kitchen stores in the US only sell cotton tea towels so I am proud to sell a unique premium drying cloth. Linen is top notch when drying glass and fine china because the long flax fibers do not leave any lint or smears. Once you own a cloth you will know what I mean. It’s hard to believe a product that has not changed much since woven in 1854 by Ferguson’s Irish Linen is highly fashionable and a memorable gift item. Most folks just do not know what they are missing!

So, if it’s good enough for the President, then it’s..good enough!
Click on the link to my website above, go the on-line store, and you too could give a gift with a story when you order an Ulster Linen Cloth.
Ok, so you’re not drying glass in the White House, but this is the next best thing folks!

It’s a no nonsense quality item to indulge your own kitchen accessories or give away. We also stock quality Irish Butlers Chocolates and Irish Candles to complete your own ‘goodie bag’ just in time for Easter.
(you’ll have to buy the ‘designer tie’ yourself!)

So, until next time…enjoy the Irish Linen Michelle!

Judith x

Beef in Guinness with Parsley Dumplings

2009-03-02T20:58:00.011-05:00

March 17 is rapidly approaching, so, let’s get the party started! ...and here is the ultimate Irish comfort dish that will bring them around the table wearing green and talking a ‘wee bit of blarney’…Beef in Guinness!...as Irish as it gets!

Over the weekend we entertained Brion Fitzpatrick, director of sales for his family business ‘All Irish Foods’ a division of the Euro Foods Group- they import some great Irish and British gourmet food products to the US, and many of these products are sold in the Ulster Kitchen’s Pails of Irish Blessing. (You can go ahead and check out the products on his website out at http://www.eurofoodsgroup.com ), and given that it was close to St. Patricks I went ahead and served up what has become my signature dish for winter cooking classes, - braised beef cooked slowly in Guinness.

This dish has proven to be a big hit for me here in Georgia. A couple of year’s back I was honored to cook as a guest on a Georgia TV cooking show hosted by Hans Rueffert called “Hans Cooks the World”. (Hans was one of the contestants on the Food Network Star a few years ago. He has a new cookbook hot off the press called “Eat like there is no tomorrow” that I cannot wait to get my own signed copy. He is a phenomenal cook!)..and again, this was the dish I chose to prepare on live TV.

So, you can gather a group of friends and the Ulster Kitchen can come to your home to cook and entertain you, or now you have my recipe get out the sauté pan and start cooking. I always say its all about celebrating life together, and for me the best way to do this is cooking, so wear some green and have a go at this!

Beef with Guinness and Parsley Dumplings
(leeks and carrots julienne)

(Serves 4-6)

2 Lbs Beef Chuck or brisket (cut in to 1 x 2 inch cubes)
1 ½ tsp sea salt
½ tsp freshly ground black pepper
4 olive oil
2 onions (peeled and chopped)
3 Tbsp flour (blended in a little water)
1 pint (2 cups) Guinness stout
¼ pint (½ cup) beef stock
Bouquet Garni (tie together sprig of thyme, rosemary, bay leaves, sage)
2 cloves garlic (crushed)
2 tsp sugar

Parsley Dumplings
1 1/4 cups self-rising flour
4 Tbsp butter (cold)
3 Tbsp fresh parsley (chopped) (plus some to garnish)
4 Tbsp ice water
Salt and pepper (to taste)
(Julienne)
2 leeks (cut in thin strips)
3 carrots (cut in thin strips)

Method:

Preheat oven to 350 degrees F. Cube meat and sprinkle with plenty of Salt and pepper. Begin to brown meat in oil in small batches. Transfer each batch to a Dutch style oven when done.

Sautee onions in skillet until they are lightly colored. Transfer to Dutch oven with meat. Deglaze sauté pan with a little Guinness and pour over meat and onions. Add rest of Guinness, blended flour mixture, beef stock, garlic, sugar, bouquet garni.

Cover the skillet and place in oven for 2 hours or until the meat is very tender.
While casserole is baking prepare dumplings. Measure flour and salt. Mix the butter until it resembles breadcrumbs. Stir in parsley and salt and pepper. Add water to form dough and shape in to 12 small balls.

Remove the casserole from the oven. Discard the bouquet garni and quickly drop the dumplings on top of the casserole while it is still bubbling until dumplings puff up.

Blanch leeks and carrots in boiling water for 1 minute. Transfer to bowl of ice water. Gently sauté for garnish.

Serve on top of Irish Champ potatoes and garnish with leeks and carrots and a sprig of parsley.

May the road rise to meet ya!

Judith

Chicken Fried Steak

2009-02-17T20:55:00.005-05:00

I want to dedicate this latest entry to my father-in-law, Jimmy McLoughlin back in Northern Ireland, who commented after eating this dish at a Southern restaurant in Chattanooga Tennessee that it was the best thing he had ever eaten! A true Ulster man…he loves fried food, as do Southerners of course! He will be visiting us in Atlanta this November from Ireland and I hope he will be glad to hear that I have finally nailed this dish and am ready to make his day.

So, here I go…Chicken Fried Steak, which ironically has no chicken in sight, but instead is fried just like chicken...get it? Actually, a better description would be” Buttermilk soaked steak fried with a crispy breading served with rich brown gravy garnished with thick country bacon and a sprig of thyme” whew!...but that doesn’t sound as good, does it?

Ahh, fried food…there is just something about fried food that brings such comfort to the Irish as reminiscent of those times our mothers brought out the pan to make us an ‘Ulster Fry’. The bringing out of the pan for an Irish Fried breakfast is the ultimate coming together and sure way of having everyone around the table.
In the South we find the same cravings for comfort but this time with this tasty beef entrée. Makes me wonder about its origins? Such a dish could have been invented in the heart of an early settler in those pioneer days. Of course I would want to claim it as Irish, but even if I cannot prove any Irish origins of Southern Chicken Fried Steak I have still to meet an Ulster man who did not lick his lips at this dish.

Now, be warned…the kitchen will be a mess, hot splashing fat and dripping batter, but just watch the joy in your families’ faces it is served before them. Some things are worth a little sacrifice! Hope you give it a go!

(Serves 4)

1 ½-2 Lbs top round steak (cut in to 4)
1 cup all purpose flour (plus 3 Tbsp)
1 tsp kosher salt
½ tsp ground black pepper
2 eggs plus 1 Tbsp water (beaten)
2 cups buttermilk (soak)
4 slices of thick style bacon
1 Tbsp vegetable oil
1 ¼- 1/2 pints (2 ½- 3 cups) chicken stock
1 tsp thyme (chopped) (plus 4 sprigs for garnish)

Method:

1.
Cut top steak in to 4 large pieces. Use a meat tenderizer to pound steak in between two pieces of plastic wrap to ¼’ thick.
2.
Season steak with salt and pepper. Soak meat in buttermilk for at least 2 hours or overnight.
3.
Organize flour and a little more salt and pepper in shallow bowl. Whisk eggs and water together and place in another shallow dish. Remove steak from buttermilk soap and dip in the seasoned flour, then egg mixture and finish with a final coat of flour.
4.
Fry bacon in 1 tbsp of vegetable oil until crispy. Remove from pan and set aside.
5.
Add steak in small batches to hot bacon fat and cook for 3-5 minutes until crust is golden brown. Pan should be medium-high and meat sizzle and spit. Turn over steak and cook for a further 3 minutes on other side until juices run clear. Remove from skillet and place on a platter lined with paper towels.
6.
Sautee the onion in pan until soft and translucent. Add 3 Tbsp flour and cook while stirring with a wooden spoon for 1 minute. Slowly add chicken stock and thyme. Bring to a boil and cook for 2 minutes.
7.
To make a smooth gravy process sauce with a hand blender and strain.
8.
Plate green beans, mashed potatoes and set steak on top. Drizzle gravy over meat and around plate. Garnish with a piece of bacon and sprig of thyme.

Enjoy y'all!
J.

Hearty Ulster-Scots Broth

2009-01-23T22:24:00.003-05:00

(Braised Beef with Winter Vegetables)

On the eve of the birthday of the famous Scottish Poet Robert Burns who was born 250 years ago. It makes me reflect on my history, cultural heritage and then of course to my greatest passion, namely food....and with the chilly temps we've been having in Georgia lately, this is a great time to curl up by the fire with some hearty Scots broth. So, put another log on the fire and read on....

Few things remind me more of my mother’s comfort food than Ulster-Scots Broth. It was part of our weekly diet, back then made with a lamb shank instead of stewing beef, and was always a hit. In cold dark nights in Ulster, the glow of a turf fire and a bowl of Scots broth warmed the heart and cheered the soul. Growing up in a farm it was also a staple for feeding hungry farm workers who were invited for lunch, especially during those busy times when my father contracted silage out. The mighty combine harvester would cut the grass at record speed and the men, tired from being out in the cold fields all day, said they always looked forward to working on our farm because of my mothers famous broth.

Try serving it with some hearty Irish Wheaten Bread or Warm Southern Biscuits.

1 ½ Lbs stewing beef (cut in ¾” cubes)
kosher salt and ground black pepper
2 Tbsp olive oil
1½ Tbsp butter
1 large onion (chopped)
1 large leek (cleaned and chopped)
1 ½ pints (6 cups) vegetable stock
½ small yellow turnip (2 cups) (peeled and cubed)
4 medium potatoes (2 cups) (peeled and diced)
5 medium size carrots (1 ½ cups) (peeled and diced)
6 Tbsp pearl parley
3 Tbsp parsley (chopped)

Method:

Pre-soak barley in plenty of cold water for 1 hour.

Season beef with salt and pepper. Heat olive oil in large sauté pan and sear the meat in small batches. Transfer meat to dutch style oven or a large saucepan. Add butter to sauté pan and cook the onions and leeks for 3-4 minutes. Remove from pan and add to meat.

Pour vegetable stock over meat, onions and leeks. Bring to a boil and then turn temperature down to low and cook for 1 ½ hours.

Add the pearl barley and cook for 15 minutes.
Add potatoes, yellow turnip and carrots. Cover and simmer broth for a further 25 minutes until all the vegetables are tender when pieced with a fork.
Skim off any fat from surface of broth.
Season to taste.

Serve in a warmed soup bowl and garnish with chopped parsley.

Stay warm, and enjoy!

Judith.

Happy New Year!...and thank you

2009-01-04T08:47:00.005-05:00

Just wanted to add a wee post at the first of the month to wish all of you a very happy new year!

2008 was certainly eventful for me, we started our small business, 'The Ulster Kitchen', built our website and blog, finished out the concept of my book and cooked a thousand dishes, all whilst loving life in Roswell Georgia as a wife and Mom...I feel very blessed...and I'm very fortunate to be surrounded by such good friends such as you!

Thank you for your support this year, I could not have begun this journey without your love and support.

So, here's to 2009!...may it be a good year for you, full of peace ,promise, joy, laughter and hope....and stay tuned, there's lots going on in this kitchen in the coming months!

Love,
Judith.

Festive Brandy Pear Dumplings

2008-12-04T21:45:00.002-05:00

Last week a dear friend came over and shared her cherished family tradition of making Apple Dumplings. The dough reminded me of my Ulster Kitchen scone recipe and once again I could sense the influence of how the old European world recipes were adapted to create new world classical American traditions and comforting home cooking. So, with Christmas approaching, I decided to take my own spin on this by using pears and brandy for that special festive touch…and this dessert will be on our menu on Christmas Day!

We enjoyed eating them with Caramel flavored ice cream and a dollop of freshly whipped cream. Your feedback as always is welcomed.

Merry Christmas and eat your way through the season with Joy!

6 medium Pears (peeled and cored)

(Brandy Sugar Syrup)
4 Tbsp Brandy
½ cup sugar
½ cup water

(Spiced Sugar Syrup)
1 ¾ cups water
1 ½ cups sugar
½ tsp cinnamon
¼ tsp nutmeg
few drops of red food coloring
3 Tbsp butter

(Dough)
2 cups all purpose flour (sifted)
½ tsp salt
2 tsp baking powder
2/3 cups (128g) shortening
½ cup milk

Method:

To make the brandy sugar syrup by boiling the water, sugar and brandy together for 2 minutes and set aside to cool. Make spiced sugar syrup by placing water, sugar, spices and food coloring and boil for 3 minutes in another small saucepan. Stir in butter.

To make the pastry sift the flour, baking powder and salt. Use pastry cutter or tips of fingers to rub in shortening to resemble coarse breadcrumbs. Stir in milk with a metal spoon to combine.

Preheat oven to 375 degrees. Peel pears and carefully insert an apple corer in to the base of the pear stopping to keep the pear stem in tact, twist and pull out seeds. Spoon brandy syrup over pears and marinade for a few minutes.

Roll out dough on a lightly floured surface to an 18x12’ rectangle. Cut in to 6 squares.

Use a skewer to make a small hole in the center of dough squares for the pear stem. Brush edges of pastry with water and place dough over pear. Pinch together with fingers to help form a tight seal and tuck excess dough to the base.

Place pears 1’ apart in a 12x9’ pan. Pour syrup over dumplings and place in oven to bake for 30 minutes. Continue to baste with syrup every 10 minutes to allow syrup to caramelize over crust.

Remove from oven and serve spooning remaining syrup over pears.

Enjoy!
J.

Pails of Irish Blessing!

2008-11-04T21:44:00.006-05:00

Just in time for the Christmas season the Ulster Kitchen would like to announce our holiday gift item, namely our:
’Pails of Irish Blessing’.
Beautiful, bountiful and brimming with Irish joy….how can you possibly resist?

The unique pails are filled with authentic Irish tea from Belfast (not the yucky stuff in a green box!), Butter Shortbread, Baileys Irish Fudge, Irish linen towels, Irish handmade candles and (of course) a few wee bottles of ‘the water of life’ , all garnished with a Kelly green bow. All the products are the ‘real McCoy’, made in Ireland and the cookies and fudge baked fresh the day of delivery. Now what more would you need to make a friends day special? Customers have a choice of Decaf or Irish breakfast tea and we will be offering Johnston’s Irish coffee soon all for the same deal. (Johnston’s coffee is blended and roasted in County Antrim in Ireland, and is wonderful indeed!)

Small Pails $25
Large Pails $49
(cash or check payable to the ‘The Ulster Kitchen’ )

An Irish heritage is celebrated through Irish Blessings, legends and poetry. So even if you are not Irish, the tradition to wish someone well and speak life giving messages of hope and blessings can be enjoyed by all.

As a culture the Irish have a principle of always giving a wee bit back to the community and in business relationships. My father is a sheep farmer and when he closes a deal and pays for sheep in cash the customer always gives him a ‘wee bit back’ in what we call a ‘luck penny’. So, as Christmas approaches it gives us all a chance to give back to the people with whom we have traded or shared community.

So go ahead and bless someone this season and remember, in life it is often the little things that count, and always count your blessings…..

E-mail me if you would like to give an Irish blessing this Christmas….
e: theulsterkitchen@bellsouth.net

May the Road Rise Up to meet you….

Judith

Pomegranate Irish Iced Tea

2008-10-06T22:04:00.004-04:00

Ahh…tea, tea, tea. Wonderful indeed! I was literally baptized in the stuff and drink my favorite hot beverage at least 5 times a day, but I must confess, I am a bit of a tea drinking snob. Any old brand from the store just will not do, and the quest to find the perfect cup of tea here in Atlanta has led me back home. ..all the way home you might say….

Fortunately, after a lot of research involving tasteless teas, I discovered that Northern Ireland’s leading tea brand, ‘Punjana’ is now available in the US and be shipped anywhere in the US by The Ulster Kitchen. This is superb tea (am I biased?) and is blended in Belfast by a four generation family firm who consider quality their highest achievement. The differences between these authentic teas and the run of the mill brands from Kroger are amazing. You must taste the difference.

Of course, here in the South we also love our tea, and the popularity of iced tea can be appreciated at a whole new level when made with Punjana. The Ulster Kitchen’s Pomegranate Ice Tea was a big hit at a Women’s Expo promoting health, Lifestyle and Beauty held in Roswell Georgia this past weekend. Why I even had my husband and two sons promoting by giving out free samples in the warm Georgia fall sunshine to delight first time customers….photos may follow.

Tea has amazing health benefits including being a rich source of potassium, which is vital for maintaining fluid levels in the body and may help protect against heart disease and certain types of cancer. (Read more about the health benefits at www.punjana.com)
The pomegranate fruit containing tiny ruby red pearl like seeds is gaining popularity because of its health benefits also. he fruit is rich in antioxidants and contains folic acid, potassium, niacin, vitamin C, iron and calcium. So, go ahead and try this recipe for a fresh alternative to a wonderful drink.

Enjoy!
J.

Pomegranate Ice Tea with Mint

If you prefer to use fresh pomegranates cut them in half and juice as you would an orange. Strain any pulp or seeds. I like to use store bought juice and cheat by garnishing with fresh pomegranate red jewel-like seeds.

(Makes 1 gallon)

(Simple syrup)
1 cup sugar
2 cups water

(Tea)
10 cups (5 pints) natural spring water
8 bags of Punjana Irish Breakfast (decaf)
2 cups (1 pint) simple syrup
4 cups (2 pints) pomegranate juice
Mint sprigs (to garnish)
Seeds of one pomegranate (optional)

Method
Make simple syrup by bringing sugar and water to a boil. Set aside and cool.
Use fresh drawn cold water and bring to a boil. (Re-boiling water takes the oxygen out and stops the tea from brewing properly).

Preheat tea pot. Place tea bags in pot and pour over boiling water. Brew tea for 1-3 minutes depending how strong you enjoy your brew. Remove tea bags and dispose.

Combine sugar syrup and pomegranate juice to cooled tea.

Serve over crushed ice in an ice tea glass. Garnish with a sprig of mint and a few pomegranate seeds. Enjoy!

Goat’s Cheese, Dill and Peach Bites

2008-09-16T21:17:00.004-04:00

My favorite restaurant in Atlanta has to be JCT Kitchen and Bar, owned by Chef Ford Fry, and last summer he served me an unforgettable appetizer with goat’s cheese and fresh Georgia peaches. So good it was, that it spurred me on to try my hand at a similar combination this summer.
Peaches and goats cheese really work together in my view, so, I decided to combine my love of quiche and pastry with local peaches, goat’s cheese and dill….and here’s the result. Light, crisp and very tasty…….

Invite some friends over, pull up a deck chair and enjoy this simple appetizer with the perfect glass of chilled chardonnay as we wave summer goodbye. Falling leaves will be here before we know it!

(makes 18 bites)

(Pastry)
1 sheet frozen puff pastry

(filling)
1 small Peach (stoned, peeled and chopped)
3oz goat’s cheese (chopped)
1 sprig of dill (stems removed and leaves chopped)
2 medium egg yolks
½ cup whipping cream
¼ tsp sea salt
pinch of ground pepper (1/8 tsp)
pinch of nutmeg (1/8 tsp)

Method:

Thaw pastry at room temperature. Preheat oven to 400 degrees. Grease mini muffin pans with a little melted butter.

Roll out pastry on a lightly floured surface. To make pastry cups roll pastry out thinly enough to cut 18 squares (about 14”x 7 ½” rectangle) and use a knife to cut in to 2 ½” squares. Place in to mini muffin pan. Refrigerate pastry while preparing filling.

Whisk the egg yolks with cream, salt, pepper, nutmeg. Cut up goat’s cheese and peaches and chop dill. Remove pastry from refrigerator and divide the goat’s cheese, peaches and dill between cases. Pour just enough egg mixture evenly over cheese to fill cups.

Bake for 15-20 minutes until the custard is puffy and pastry crust is golden brown and puffed. Remove from muffin tins.
Best enjoyed warm from the oven.

Enjoy!
J

Irish oatcakes..long, long ago!

2008-09-03T22:13:00.004-04:00

OK, so how did your oatcakes turn out? The fun thing about these appetizers is that you can create a wide variety of toppings to suit any occasion. Next time I might post some oatcakes with smoked salmon ideas, just for fun…

Now, I did mention that I would add an entry about how old oatcakes really are…well, here it is. The photo above is one we took during a trip home a few years back of an Irish High cross. This wonderful monument was carved in the eighth century for an early Columban monastery in the heartland of Ireland, and can now be found near the village of Moone in County Kildare.

The simple carvings that cover the face of the cross on all sides depict various scenes from the old and new testaments, giving the cross the title of a ’Scripture Cross’. One of those scenes however really caught my eye as I gazed at those ancient carvings, namely the scene in the photo above.

Can you make out what it is?
Or can you tell which famous story it illustrates?
Do you see some fish? Round objects and two snake like creatures?

Well, in actual fact, the carvings illustrate two river trout, two eels and five oatcakes and they re-tell the famous story of Jesus feeding the five thousand. Remember He took two fishes and five loaves?

To the Irish people of the eighth century fish and loaves meant brown trout and oatcakes. This remarkable carving gives us an insight into the diet of these Irish people, baking and eating oatcakes over a thousand years ago!

I told you it was a pretty old recipe!!

Have fun…next time I’ll post something that celebrates the coming of Autumn.
Something with apples perhaps? We’ll see.

Take care,
J

McNeill Irish Oatcakes With Blue Cheese and Pear

2008-08-20T19:55:00.004-04:00

This recipe is named after my great great grandfather who claimed on his 100th birthday that these crunchy little bites and plenty of Irish tea were the secret to extending long life. Of course the Irish have been making oatcakes for centuries cooked on a griddle over an open fire, and next week I may publish another blog touching on this…

These versatile bites can be served with cheese as an elegant appetizer or eaten the way my two little boys devour them when getting home from school, with butter and jam. When making these oatcakes, go shopping for Scottish Oats otherwise known as ‘Stone Ground Whole Grain oats’. They are available often in the organic section of most US grocery stores, and can be found with some searching. As I may have mentioned before, Scottish Oats are different from rolled oats. They are made by grinding the whole oat kernel to produce a coarse meal. These Oatcakes have a ‘wee taste of Ireland’ in every bite.

(makes 12 Oatcakes)
1 cup of Stone ground Scottish oats
6 Tbsp all purpose white flour
1/8 tsp baking soda
½ tsp salt
¼ cup butter
2 Tbsp boiling water
2 Tbsp brown organic sugar
(topping)
3 Tbsp Apricot Preserves
1 pear (thinly sliced)
3 oz Blue Cheese crumbled (Irish Cashel Blue or Stilton)

Method:

Preheat oven to 325 degrees.

Combine the oats, all purpose white flour, baking soda, sugar and salt. Make a well in the center with a large metal spoon.

Pour boiling water over butter to melt. Combine with the dry ingredients and mix.

Sprinkle surface with flour and roll dough out in a circle ¼“thick. Use a small 1 ½” cookie cutter to form 12 oatcakes or cut with a knife in to 8 triangles. Transfer to a lightly greased cookie sheet.

Bake oatcakes in at 325 degrees oven for 20-25 minutes, or until hard and crisp. Leave them in the oven with the light on to dry out for a few hours or even better overnight for a crisp oatcake. Cool on a wire wrack.

To serve appetizers spread oatcakes with a little apricot preserves. Crumble blue cheese over preserves and broil for a few minutes to melt. Cut pair in half and remove center core. (Leave the skin on for color). Place pear on top of preserves and place cheese on top.

Assemble pear on top of melted cheese and serve straight away.

Enjoy!...(and watch out for my next blog to see how old oatcakes really are!)

Fire up the grill!

2008-08-02T18:56:00.004-04:00

Hey everyone! I hope your summer is going well…we just returned from the Low Country & Hilton Head Island and it was so stunningly beautiful that we wanted to stay home and grill most evenings, hence my blog entry this week. The one exception being the day we spent at the Inn at Palmetto Bluff where we indulged in the spa and had lunch at the restaurant where one of my favorite Food Network celebrity Chefs’ Tyler Florence frequently hosts shows and cooks. My reading choice whilst my toes nudged the sand was a cookbook by Pat Conroy called “Recipes of my Life”. Thanks to his incredible word pictures of sight, touch and taste from his childhood in South Carolina and my own sensory experiences my soul was able to drink deeply. The salt marshes, oak lined trees and the distant cries of the herring were charmingly unfamiliar from the small Irish pastures with forty shades of green.

Cooking Barbeque is intensely personal in the South. It seems being able to cook great barbeque is like a true religion with strong opinions about dry rubs, marinating and of course having the perfect sauce. I am still forever learning and taking it all in, but I know that in Georgia barbeque sauce is made sweet, and comes with a choice of mild or spicy. I also learned whilst in South Carolina that their barbeque sauce is mustard based.

In this particular case, the famous Kentucky bourbon barbeque sauce and the sweet Georgia sauce influenced my own Ulster Kitchen barbeque to create a sweet Irish whiskey barbeque sauce….get ready to lick your fingers!

I served this recipe to a native of South Carolina earlier this summer and he gave me the thumbs up. It’s great with avocado-corn salsa and I serve some extra barbeque sauce.

Grilled Loin Rib Pork Chop with Ulster Whiskey Barbeque Sauce

Sweet Pork Dry Rub

(6 Loin rib pork chops)
1 Tbsp kosher salt
2 Tbsp brown sugar
1 Tbsp cracked black pepper
1 Tbsp ground cumin
2 Tbsp cayenne pepper
1 tsp cinnamon

Sweet Irish Whiskey Barbeque Sauce

1 cup Irish Whiskey
1 cup ketchup
1 cup apple cider vinegar
½ cup brown sugar
3 Tbsp Worcestershire Sauce
1 Tbsp onion (minced)
1 tsp salt
¼ tsp pepper
1 tsp cayenne pepper

Combine all the dry ingredients to make the rub. Apply rub to the surface of the uncooked pork chops before grilling. This can be done several hours in advance or else just before grilling.

To make barbeque sauce combine all ingredients in a small saucepan and simmer gently for 30 minutes or until the sauce has been reduced to about half.

Preheat grill to medium/hot.

Place chops on the grill and cook for about 7-10 minutes on each side. To check that pork is cooked use a sharp knife to cut the thickest part of the chop and check that it is done to your preferred liking. Brush a little barbeque sauce over both sides of chops and cook for 1 more minute on each side.

Remove meat from grill and rest for 5 minutes before serving.

Brush pork chops with a little more barbeque sauce.

Enjoy, while the summer lasts!

White Chocolate Raspberry Scottish Cranachan

2008-07-08T22:27:00.005-04:00

Last week at the Scottish Dessert Evening my faith in the existence of the Loch Ness Monster was called in to question. Can you believe it? Of course, my loyalty remained steadfast. What, after watching the movie ‘Water-horse’ recently how could we ever doubt such a legend? The magic should never end!

The Ulster Kitchen catered the Scottish Cranachan (also known as Cream Crowdie) using the traditional wild heather honey and whiskey folded in to the fresh cream and oats…and, this week I did some experimenting and came up with a white chocolate version! Yum!

White chocolate is folded in to the fresh cream and oats and the whiskey is added to the raspberries. This needs to be enjoyed right away because the oats tend to get soft and loose their crunch.

It’s fun to dip Ulster Butter shortbread cookies in to the pudding for added buttery crunch. Juicy summer raspberries are in season so enjoy now!

1/3 cup steal cut oats (toasted)
2 Tbsp light brown sugar
1 ½ cups heavy whipped cream
5 oz quality white chocolate
3 Tbsp Scottish or Irish Whiskey
1 cup (6oz) raspberries
2 Tbsp fine granulated sugar

Method:

In large skillet toast oats with brown sugar, stirring all the time being careful not to burn. Set aside and cool.

In a blender puree half the raspberries and strain to remove seeds. Fold in the remaining raspberries to puree. Stir in Whiskey.

In a small saucepan over low heat bring ½ cup heavy whipping cream to simmering point (do not boil). Incorporate chocolate to cream adding 1/3 at a time, stopping to beat with each addition until smooth. Cool to room temperature.

Beat remaining 1 cup of cream until soft peaks appear. Fold in white chocolate cream and toasted oats.

In a tall glass begin to layer first raspberry puree, then white chocolate cream mixture, raspberries and end with cream.

Garnish with a single raspberry, shavings of white chocolate, toasted oats and a sprig of mint.

Serve immediately as the oats can become soft and loose their crunch.

Enjoy!...J

Scottish Dessert Evening

2008-06-21T14:42:00.013-04:00

This week I’m blogging about a ‘Scottish Dessert Evening’ I recently catered, and had a blast doing so. ‘Scottish desserts?!’ I hear you cry?? Ooh Yes.

A group from Atlanta who are planning a trip to Scotland this July asked me to give them a taste of some traditional desserts to prepare their culinary sweet tooth for their trip, so I turned in several highland delights for them to enjoy and I believe everyone had fun…..Scotland’s not all whiskey and haggis y’know!

We served Punjana Ulster tea and the hostess provided elegant Scottish china including a blue calico Wedgewood tea set that was a replica made for John Wesley by Josiah Wedgwood back in 1760 with the Rose for England, the Shamrock for Ireland and the Thistle for Scotland. As you can imagine I was in my element. The Scottish Cranachan (also known as Cream Crowdie) was served with my Ulster Butter Shortbread and Flake cookies that can be dipped in to the Cranachan. Blackberries or Strawberries can be substituted, but raspberries are the traditional choice. Serve in a tall glass on dessert plate with cookies on the side. Summer raspberries are in season so go ahead make it at home and enjoy!

In the coming weeks I’ll post recipes for some of these desserts, beginning with Scottish Cranachan next week, so check back for details!

Scroll down for a few pics of the food and the event.

Scottish Dessert Evening photos

2008-06-21T14:22:00.021-04:00

yours truely, Pam and Deborah....thank you ladies!

Scottish Cranachan ..............Chocolate Roulade

Pavlova with ripe strawberries.. Chocolate Pavlova with Highland toffee

Grilled lamb with peach salsa and mint drizzle

2008-06-07T21:22:00.003-04:00

Here is a fresh and memorable entrée which is simple enough to make for a lazy Sunday lunch, and yet impressive enough to entertain friends if you so wish. It’s another ‘fusion’ recipe inspired by one of my favorite Ulster classics, ‘roasted leg of lamb and mint sauce’, with a definite Southern twist!

I know, I know…lamb is rarely cooked in American kitchens, but let me encourage you to give it a try! It’s really a terrific meat choice. Full of flavor, yet lighter than beef. Ooh, I can just recall the childhood memory of the succulent lamb rising to aromatic heights in the kitchen with the sound of it crackling and hissing in the oven! Yum! Realizing that helping Mum would speed up the proceedings, I was all too willing to chop, mix & stir! Even running out to the herb garden was one of my favorite little tasks, picking and adding the mint, sugar and vinegar…

In Ireland the leg of lamb is traditionally surrounded by roasted root vegetables and potatoes and served with rich gravy. However, living in Georgia, or ‘Hot’lanta, the back yard grill mentality has led me to reinvent one of my favorite comfort dishes using local ingredients to tantalize the taste buds, and suit the outdoor climate.

And…. As Georgia is also known as the peach state, peaches are just now in to season. Wonderful succulent fruit can be purchased at road side stands all over Georgia. Go out and get some...

So, try this one out to make a sunny summer day even more memorable!

Enjoy!

Barbequed Lamb with Peach Salsa and Mint Drizzle

4 Lbs boneless leg of lamb (cut in to 6 pieces)
1 tsp kosher salt

(marinade)
1 cup natural yogurt
juice of 1 lime
2 rosemary sprigs (stems removed)
2 cloves garlic
½ Vidalia onion
1’ piece of root ginger (peeled)
1 medium red chili pepper (seeds removed)

(Mint drizzle)
1 ½ cups mint (stems removed)
2 tsp sugar
½ tsp salt
3 Tbsp white wine vinegar
8 Tbsp olive oil

(Peach salsa)
4 peaches (peeled, stoned, finely chopped)
1 medium tomato (finely chopped)
1 small red onion (chopped)
1 jalepeno pepper (seeded, finely chopped)
¼ cup cilantro (stems removed, chopped)
juice of one lime
¼ tsp kosher salt
¼ tsp sugar

Method:

In a food processor or blender mix all marinade ingredients. Cut leg of lamb in to desired portions. Rub paste all over lamb and marinade overnight.
2.

Preheat grill. Discard marinade and season lamb with kosher salt. Place on grill and cook, turning frequently for about 30 to 40 minutes.
3.

Meanwhile prepare mint drizzle by placing mint leaves, sugar and salt in food processor. Add vinegar to form a rough chopped paste. Slowly blend olive oil. Transfer to squeeze bottle to drizzle.
4.

To make salsa combine all ingredients in a medium size bowl. Taste to adjust seasoning.
5.

When lamb is cooked according to taste, remove from grill and let it rest for 10 minutes.
6.

To serve place lamb in center of each serving plate. Drizzle a little mint dressing on plate and spoon on side of meat and a little on top. Garnish with a piece of mint or cilantro.

Stout and Onion Soup

2008-05-22T20:01:00.000-04:00

Stout and Onion Soup

This dish is a perfect ‘Southern-Irish’ fusion number, taking the freshest ingredients grown in the Deep South and combining them with the Ulster’s favorite gourmet eats. So, on that note here is my version of a classic French onion soup, but with an Irish twist…

Why should the French have all the great recipes anyway? We all know Guinness is good for you, so combine that with the uniquely sweet and flavorful Georgia onion that is great for your blood and you have got a brilliant combo! If I ever move back to Ulster I will need to find a way to have the famous Georgia Vidalia onions shipped over.

The red Georgia clay can be a chore to produce home grown vegetables but in this case the soil hits a home-run and produces the best onion in the South and some would agree in the world. The wonderful ‘Vidalia’.

My sister had this soup at a restaurant in Ireland and called me up to tell me that I needed to have it in my cook book. I served this soup to my friends as an appetizer in my dinner party last week, and everyone agreed it was the best soup they had ever tasted. The flavor is amazing and the gruyere croutons add to the taste bud explosion. I can safely say this is now my number one favorite soup. Hope you all love it as much as we did.

Stout and Onion soup (made with Georgia Vidalia onions)

1 ½ Lbs Vidalia onions (thinly sliced)
¼ cup (2oz) butter
1 Tbsp all purpose flour
1 tsp sugar
2 ½ cups (1 ¼ pints) chicken stock
2 ½ cups (1 ¼ pints) Beef stock
½ cup Guinness stout
½ tsp salt
¼ tsp pepper

(Cheesy Croutons)
6 slices crusty French bread
1 clove garlic (peeled and cut in half)
2 Tbsp butter
½ cup (2oz) Gruyere cheese (grated)

Method:

Melt butter in large sauté pan. Add the onions and sugar and cook over medium heat stirring constantly. Reduce heat to medium/low and cook the onions slowly for 30 minutes or until they are light brown in color.

Add the flour to onions and cook for 1 minute, stirring with a wooden spoon.

Gradually add the stock and Guinness stout. Bring soup to a boil and the lower temperature allowing simmering for 20-25 minutes. Taste soup and adjust seasoning with salt and pepper.

To make croutons slice bread and rub with the cut garlic. Brush both sides with melted butter and toast one side on preheated grill. Turn toast over and sprinkle with freshly grated cheese

To serve preheat serving bowls and then fill with soup. Place a slice of the cheese topped toasted bread on top of each bowl. Place bowls under broiler until the cheese melts and bubbles. Serve immediately.

Enjoy!

2008-05-12T22:11:00.000-04:00

So, what's so great about Irish food anyway?

Isn’t it all cabbage and corned beef I hear you ask!?

Sadly, my experience over the years whilst living America is a widely borne misconception of Irish cuisine. Sure, most people admire the Irish beauty and adore the Irish culture and love the smell of Irish Spring (!)…but just don’t know much about Irish food. The truth though, is that Irish food is greatly admired in Europe, but greatly misunderstood in the United States. You’re all too focused on ‘Lucky Charms’ and green tinted beer…but fear not! I am here, ‘The Irish foodie’, and my mission is to set things right! Yes indeed!

So, here’s the scoop…the green island of Ireland boasts some of the most ‘organic’ farms in the world. No mass production here! Just lush, green rolling hills bringing with them prized produce that is deeply in demand throughout Germany, France, and throughout Europe. Beef cattle are raised on farms grazing grass, not artificial feed, and without any hormones. Big fat sheep wonder the hills chewing the herb, not restricted to small smelly enclosures. Our rivers are clean, and the Atlantic west coast of Ireland has some of the most unpolluted waters of the world harboring the most wonderful seafood.

My point? Well, as a cook I know that good produce means good food, and in the case of modern Ireland…the food is very good indeed! Belfast and Dublin are bursting with top class restaurants serving the most incredible Irish organic produce that keeps the tourist trade buzzing.

The Irish culinary arts are inspired by the land, the sea, the rivers, game shooting sports and vibrant and rich cultural traditions. There is something wholesome about knowing the story of ‘from the farm to the table’, and in this age of scary cancers it just makes sense to be as organic as possible.

So, this is my quest. To introduce you to the wonderfully ‘green’ cuisine of Ireland, and to remain true to the naturally organic nature of Irish food.

It’s not just the beer that’s green!

2008-05-01T21:22:00.000-04:00

Oatmeal Cookies, perfect for afternoon tea:

Anyone for tea?

An old BBC TV commercial for a famous brand of British biscuits (or, cookies!) used to say “a drink is too wet without one”, and in my case ‘the one’ will always be an oatmeal cookie.

This week my Canadian friend, Charlotte came over to my kitchen and we spent the morning baking my two favorite Irish cookies, butter shortbread and oatmeal cookies. The recipes came from my grandmother’s handwritten, torn cookbooks and I cannot bake or eat them without reminiscing about her.
She and my grandfather owned and ran a B&B overlooking the Irish Sea in Co. Down, Northern Ireland, and afternoon tea was served every day at 3.30 pm in the parlor. Back in ‘those days’, tea-time was an occasion to dress up, pull out the china and the silver 3-tier cake stand. The savories were served on the bottom tier, scones and tea breads on the second layer and the top plate was filled with cookies, pastries and fresh cream cakes. OK, I know most of us cannot pull this off every day, but we can all enjoy the pleasures of a simple cookie and a cup of tea and think about times past.

Oatmeal cookies are buttery rich with a crunchy texture, but, to add balance, are made from oats and rice grains. So, don’t feel too guilty when you’ve discovered you’ve eaten all two dozen cookies in one session!

Oatmeal cookies:

½ cup (4oz) butter
¼ cup (1oz) all purpose flour
¼ cup (1oz) rice flour
½ tsp baking soda
1 ¼ (5 oz) cup quick cooking oats (makes 1 cup ground)
¼ cup (1 oz) organic dried unsweetened coconut
¼ cup (2oz) light brown sugar
¼ cup (2 oz) granulated sugar (plus 2 Tbsp to sprinkle)

Method:

Preheat oven to 350 degrees F. Grind oats in food processor.
Combine flour, baking soda, ground oatmeal, coconut and set aside.

Cream together the butter and sugars in electric mixer, stopping to scrape down the sides of the bow. Continue to beat until light and fluffy.

Add all the dry ingredients to the creamed mixture and mix to fully incorporated.
Lightly flour surface and roll out the dough using a floured rolling pin to a thickness of about ¼”.

Cut cookies using a 1 ½” round cutter.

Place on cookie sheet and bake for 10-12 minutes. Sprinkle with sugar and allow to cool for a few minutes before transferring to a wire wrack to cool.

Enjoy!

Wheaten Bread

2008-04-25T19:30:00.001-04:00

Hey everyone, I'm excited to share this wonderful recipe with you for one of the most delicious breads from my Irish heritage, 'Wheaten bread'

Wheaten is a hearty, moist and full flavored bread loved throughout Ireland, and eaten at various times of the day. I love it toasted for breakfast with Irish Kerrygold butter (sold in Publix, by the way), clover honey and a perfect cup of tea. You should also try it freshly baked then sliced, buttered, and topped with wild caught smoked salmon, fresh cracked black pepper and a squeeze of lemon juice for lunch. At the end of the day, try it with some preserve and a de-caf Irish tea to unwind....it's also perfect with hearty soups!

This bread is also great for your body because of the oatmeal and the stone ground flour that still has the bran and germ in it. Omega-rich flax seeds give a nutty addition to the crust, along with lots of flavor!

Here is the recipe for you to try:

Judith's Irish Wheaten Bread:

1 1/2 cups stone ground whole wheat flour
1/2 cup all purpose flour
1 cup quick cooking oats (plus 2 tsp to sprinkle on top)
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
2 Tbsp honey
2 Tbsp butter
1 cup buttermilk (plus 2 Tbsp)
1 egg (beaten)
1 tsp flax seeds (to sprinkle on top)

Method:

Preheat oven to 350 degrees. Grease and flour an 8x4 size loaf pan. Measure dry ingredients in to a large bowl and rub in cold butter with finger tips until it resembles breadcrumbs. Using a large metal spoon, quickly fold in buttermilk, beaten egg and honey. Pour into loaf pan, and sprinkle with a little oatmeal and whole flax seeds. Bake for 50 minutes or until the center comes out clean when inserted with a skewer.

2008-04-24T20:07:00.000-04:00

Welcome to my blog! 'The Irish Foodie!'....(at long last...)

It seems as if my friends have been begging me to get with the 'blogging' program for an absolute eternity now, and so, here I am...at very long last. 'An Irish girl in a blogging world'. (sounds like a song!)

As you will soon discover, my musings these days are focused on all things foodie and all things Irish (there's a shock!). I love to cook, I'm proud of my heritage and I enjoy living in the South, so, in this blog you will find creative ways in which I intertwine and blend those ingredients together into one big old gourmet stew...Irish-Southern fusion. Sounds weird, I know, but it works. Just keep coming back to check out my recipes and posts and you'll soon see!

Why, I'm even writing a book on the subject, entitled 'The Ulster Kitchen' and from time to time I will dip into that resource to bring tasty treats to all of you who are kind enough to grace my small corner of cyberspace land.

My cookbook started a few years back since I discovered that this 'fusion' thing works, and I have been marinating in my culinary roots whilst tasting the new found flavors of Southern cuisine ever since! My passion for food has even inspired me to teach Irish cooking classes and cater intimate events also where I can get to be with people, cook great food and have a lot of fun all at the same time. People and food, my enduring passions!

So, thanks for taking time to journey with me along this meandering road of foodie discovery!
Let's cook!