Are you missing a classic wedge salad from your favorite restaurant?
No worries … easy as pie to make at home, especially if you use Ireland’s favorite blue cheese, Cashel Blue from County Tipperary.
ICEBERG WEDGE WITH BLUE CHEESE-CHIVE DRESSING
For the dressing
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped chives
- Freshly ground black pepper to taste
- 1/2 cup crumbled blue cheese, such as Cashel Blue, plus more for topping
For the salad
- Small head iceberg lettuce, quartered
- 1/2 cup chopped cooked bacon
- 1 cup chopped tomato
- 1/2 cup chopped red onion (optional)
- Fresh chopped chives, for topping
Social distance. Work from home. Shelter in place. Self-quarantine.
The new normal appears to be upon us, whether we like it or not. As much as I would prefer to be out and about, I do find solace in my kitchen, and this new confinement has given me the time to bake some brown soda bread recipes that I generally make only a few times a year.
For anyone who knows Irish food, brown soda bread literally goes with everything from breakfast and brunch to lunch and dinner, so having a loaf or two on hand now can be a welcome addition to your food supply.
This recipe comes from Paula Stakelum, head pastry chef at Ashford Castle in Cong, County Mayo, so expect greatness!
By definition, chutney is relish-like sauce made with fruit, sugar, spices and vinegar. It was often made to give late summer and autumn fruits a long shelf life and was used to add contrasting flavor to meats, especially poultry and game.
It’s also a great—make that fabulous—addition to a sandwich, especially at teatime, when it’s all about impressing your guests.
For your next afternoon tea, you might want to skip mayonnaise and mustard and try two sandwich toppings the Irish love: red onion marmalade (also called red onion jam) and tomato chutney.
These sweet-salty-savory condiments are delicious with smoked salmon, roast beef, and ham and cheese.
You’ll find these and other interesting sandwich combinations in my new cookbook Teatime in Ireland. Signed copies are available on www.irishcook.com.
You might say that in Ireland all roads lead to tea. From breakfast and lunch breaks to weddings and wakes, cupan tea is always a welcome guest. Irish tea is far more than just a hot drink to go with a scone and jam: it’s an important custom that serves as a symbol of hospitality, friendship, and pleasure.
Some say the Irish people have a relationship with tea that “transcends the ordinary” — hyperbole, perhaps, but given that the average person in Ireland drinks four to six cups of tea a day, perhaps not!
I discovered this as soon as I enjoyed my first “official” cup at my cousin Kit’s cottage in County Kerry during my first visit there 35 years ago, and soon after at The Shelbourne Hotel in Dublin, where I was introduced to afternoon tea, the elegant three-course affair where tea is the main attraction and delicacies like dainty sandwiches, flaky scones, and luscious pastries act in supporting roles.
The Eagles might be out of the race to the Super Bowl, but that doesn’t mean Philly fans won’t be tuning in on Sunday for a bunch of games that will move two teams closer to the Big Game. With cheese steaks off the menu, you might want to try this delicious, Irish-inspired make-ahead meal that you can pop in the oven just before half time.
Cottage Pie with a Cheddar Crust
In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the foundation for many Irish farmhouse dishes. Cottage Pie, a long-time favorite, was originally created as an economical way to use leftover lamb and was always a favorite with farmers. This meat and vegetable pie, which is topped with a crust of mashed potatoes flavored with Kerrygold’s Cheddar or Dubliner cheese, can easily be doubled for a crowd.
I haven’t posted in a month and my Irish guilt is gnawing at me! So it’s back to business this week as “that time of year” is fast approaching.
I’ve already started plumping my fruit for the several varieties of fruitcake that I make, but not for this one because the fruit is boiled! I’ve had the recipe for many years and love it now as much as ever.
The original recipe called for Bushmills, but you can substitute another brand. You’ll find this and other holiday recipes in my Favorite Flavors of Ireland cookbook, now BUY ONE GET ONE, and in my soon-to-be-released Teatime in Ireland. Visit www.irishcook.com for more details.
Bushmills Boiled Fruitcake
Makes 1 large or 4 to 5 small loaves
This fruitcake is an interesting one because the dried and candied fruits are cooked with butter, brown sugar, and crushed pineapple before being mixed with the dry ingredient. The technique produces a very moist cake.
While pumpkins are not native to Ireland, they’re in great demand during the autumn, especially around Halloween (also known as Samhain, one of the four ancient Celtic festivals).
In the U.S. we use pumpkins in many sweet and savory dishes, but most cooks find it more efficient to purchase canned pumpkin rather than to cut and scrape the flesh from a fresh one.
If you love pumpkin bread and pumpkin pie, you’ll adore this rich pudding made with challah bread! Top it with freshly whipped cream enhanced with mascarpone cheese. You’ll find recipes like this in my cookbook Favorite Flavors of Ireland (now BOGO/buy one get one free); order signed copies at www.irishcook.com.
PUMPKIN BREAD PUDDING WITH MASCARPONE WHIPPED CREAM
Serves 6 to 8
Driving around Ireland definitely makes you hungry—and sometimes forgetful—so after a day of touring around West Cork I arrived at The Fish Kitchen, a small-ish restaurant in Bantry situated, appropriately, above a fish market, without a reservation.
Call it the luck of the Irish, but proprietor Diarmaid Murphy managed to squeeze me and my friend in because of a cancellation.
Great luck, indeed, to grab a table in a place where they focus on three elements of serving fish: freshness, simplicity, and quality. Murphy says, “We do our best not to interfere with the fish, serving it simply skin side-up with a variety of simple butters or sauces on top or on the side … geographically we’re in an ideal location to keep the distance between the sea and the plate as short as possible,” an ethos not lost on the diners.
Here’s one of the standouts on the menu.