tag:blogger.com,1999:blog-3398690666545113762024-03-05T09:17:24.346-08:00Dine & Wine Club CorkElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.comBlogger406125tag:blogger.com,1999:blog-339869066654511376.post-7933716874067030892012-01-16T00:55:00.000-08:002012-01-16T00:57:29.509-08:00<br />
This blog has now retired. It has run its course and it is time to start something new. Come and visit the new Blog Bia Sásta - you can also follow us on facebook - just search for Bia Sásta. Hope you will enjoy our articles<br />
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-51894511129344577782011-12-13T09:52:00.000-08:002011-12-13T11:04:46.758-08:00Carton House Braised Shoulder of Lamb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQn-MxaX08RGxYfHN_qUlJkQAvJKhbhpI6nblVUTEWILGfSzEo8avBR7ov4_cKYOg9SiCZ0qva4cgQl8oDqy8PDk_URXp4meS-B_TAF9vVoFYjFotnwC2h9I0o0GerAJ37CJasx-Vha5f/s1600/Cookbook_4eb123c6aab9d.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 259px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHQn-MxaX08RGxYfHN_qUlJkQAvJKhbhpI6nblVUTEWILGfSzEo8avBR7ov4_cKYOg9SiCZ0qva4cgQl8oDqy8PDk_URXp4meS-B_TAF9vVoFYjFotnwC2h9I0o0GerAJ37CJasx-Vha5f/s320/Cookbook_4eb123c6aab9d.jpg" alt="" id="BLOGGER_PHOTO_ID_5685689990880020994" border="0" /></a><br />Recently I made the long way to the Food Festival in Kilkenny to join a food producer tour - which was cancelled (I didn't know). I wasn't much interested in anything else, so I took the time to walk the streets of Kilkenny (and giving it some strong thought of organising a food producer tour myself - watch this space). On my way, I saw a lovely bookshop (I can never resist to pop into one) and after some browsing found the cookbook of <a href="http://www.cartonhouse.com/index.html">Carton House</a>. Never been to Carton House but after reading this book, it is on my to-do-list for 2012.<br /><br />Anyway, I can never leave a lonely cookbook behind, so I adopted it nicely and last Saturday I actually tried one of the recipes which I thought looked just amazing: Caraway Braised Shoulder of Lamb - Ok, I have to stop here a bit, I didn't find any caraway seeds in the area of Blarney and Blackpool, so I basically I made braised shoulder of lamb.<br /><br />The 2 best butchers in Cork are O'Flynns in Marborough Street and Bresnans in the English Market - my first stop is always O'Flynns. I called them up at the start of the week and ordered the meat with the request to debone the beauty. Picked it up on Thursday and it was as I wanted it - Thank you Mr O'Flynn.<br /><br />Came home and marinated the meat in some spices (cumin, coriander, ginger, cloves and olive oil) - recipe states to marinate it for 4 hours - I am a slowcook - so it stayed in overnight. Next day I put the meat into a baking tin and poured in hot chicken stock halfway up and cooked in a a low oven for 4.5 hours (covered). Took it out and put it on a plate - layered another plate on top and put a nice weight on it. The next day, it was cut in even portions and pan-fried in olive oil and butter. The smell was amazing and the meat was tender and falling apart (no one wondered about the missing caraway). I served it with steamed baby potatoes and green beans. As I love sauce, I made a mustardy gravy that went well with the spuds and the meat - no mint needed :-) ( the original recipe calls for aubergine puree and mint emulsion).<br /><br />For the wine I went to Curious Wines (Turner's Cross, Cork) and asked Matt and Julian (former of B<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNYfnDdE5HaFucYxaNXf2W6uG9qgF3OxI9dXSrqu5jxL-vZSHNO0mNbGn3DXktr1uKBDf40j6SmTuVLarMMK8ECqAqjXQLyM-Or23HHm5C-Rj5oPXUxPG-vYAi4TIWPDXH564YpGAj08Z/s1600/bauduc"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNYfnDdE5HaFucYxaNXf2W6uG9qgF3OxI9dXSrqu5jxL-vZSHNO0mNbGn3DXktr1uKBDf40j6SmTuVLarMMK8ECqAqjXQLyM-Or23HHm5C-Rj5oPXUxPG-vYAi4TIWPDXH564YpGAj08Z/s320/bauduc" alt="" id="BLOGGER_PHOTO_ID_5685690236737326978" border="0" /></a>ubble Brothers) what they thought would go nicely with the dish (I was thinking of a Bordeaux and Matt agreed - phew). We decided in the end on Chateau Bauduc 2008 Clos des Quinze. There is nothing better than professional advice of people who have actually tasted the wine - not like your supermarket clerk (yeah, dat is grand).<br /><br />Aged in oak it has a lovely acidity with spicy fruit. It held up nicely to the meat and the cheese after.<br /><br />My next attempt from this book will be Stuffed Filet of Pork (as much as I follow recipes LOL)Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-29355612072775976012011-11-23T00:14:00.000-08:002011-11-23T00:59:57.361-08:00Fenn's Quay: Chef du Jour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6G7JnA8sbbVk_pi35rMV_3gVlxVIjg8CC_7PYcfPXJtJjK5_yW4lRKtWOIHbplDhq6VC99poj923lg7eBxbtxmUSLHitGWG5UBDBT8NZtOBmlhBSXAOuEFzCxZ4xHSvb3K-gmMPsoWky/s1600/Chef+du+jour+006.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6G7JnA8sbbVk_pi35rMV_3gVlxVIjg8CC_7PYcfPXJtJjK5_yW4lRKtWOIHbplDhq6VC99poj923lg7eBxbtxmUSLHitGWG5UBDBT8NZtOBmlhBSXAOuEFzCxZ4xHSvb3K-gmMPsoWky/s200/Chef+du+jour+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5678111750863480674" border="0" /></a><br /><br />Fenn's Quay is one of my favourite lunch places in Cork City with a very talented chef. The menu changes regularly and goes with the seasons and Kate is a big supporter of local producers.<br /><br />Kate had the fabulous idea of inviting amateur cooks to her kitchen - and the first Chef Du Jour took place last night. I was very honoured being asked by Kate to be one of the judges on the first night. My fellow judges were <a href="http://www.corkbilly.com/2011/08/food-festival-in-merry-mitchelstown.html">Billy Lyons</a> and <a href="http://slaintecork.wordpress.com/">Evin O'Keeffe</a>. Chef of the night was <a href="http://thesustainablelarder.blogspot.com/">Paul Callaghan</a>, a foodie from Co. Clare. We learned that Paul is a plasterer by trade but believe me, you wouldn't have guessed from the menu.<br /><br />The night was designed as a set menu, with a cocktail at arrival and a bottle of <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeg-W4OQAiSWX-GCSijqiJEsY2ynWiA4Afb9beUc4eGKJ1h1AK6iLRxd8GPZ1y9yUyr5lHr57dhye9n9I-w3Fuw3lPKg0FArLqLTk3ATXnJVKimqxv-HE8B4Y63RSThpVyeIaS9-Ab7up2/s1600/Chef+du+jour+001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeg-W4OQAiSWX-GCSijqiJEsY2ynWiA4Afb9beUc4eGKJ1h1AK6iLRxd8GPZ1y9yUyr5lHr57dhye9n9I-w3Fuw3lPKg0FArLqLTk3ATXnJVKimqxv-HE8B4Y63RSThpVyeIaS9-Ab7up2/s200/Chef+du+jour+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5678111737716799602" border="0" /></a>wine during the meal. The menu was a four-course meal solely created by Paul.<br /><br />We started the evening off with an amouse bouche of stuffed cherry tomatoes with Ardsallagh Goats cheese, basil pesto and a sea salt cracker. The balance between the goats cheese and the pesto was just perfect and a pretty plate of food to set the mood for the following courses.<br /><br />The<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidv9JJnygUatkI0Njna2n7MGGNKcty_Hyy9CJ760Brb8ODO57w7JA8YdmPxmDv-iG8AGmgYd45iXqMFKunEsXkY3qMmToLEgqjQ5p7oMzs_xKvFVhRKeItK8LjkTCrJT0Xb-KwxxTya7Ky/s1600/Chef+du+jour+002.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidv9JJnygUatkI0Njna2n7MGGNKcty_Hyy9CJ760Brb8ODO57w7JA8YdmPxmDv-iG8AGmgYd45iXqMFKunEsXkY3qMmToLEgqjQ5p7oMzs_xKvFVhRKeItK8LjkTCrJT0Xb-KwxxTya7Ky/s200/Chef+du+jour+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5678112117909129474" border="0" /></a> starter was a plate of mussels cooked with bacon and Stonewell Cider. I am not the biggest fan of mussels (I like them baked rather than cooked) but the fragrant sauce made well up for it. He used cream for the sauce which divided the judges (I love cream sauces). The cider could have been a bit more present and I thought the bacon took a bit away from the delicate flavour of the sauce.<br /><br />The main course was Rosscarbery pork belly with potato & horseradish puree, braised red cabbage with the mulled red wine jus. The crowning of this dish was the crackling. It <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWG49_X7I6UOJ3GD8RVTsjHIsoo_rcceAEQKBPRCB8ZDW7avZsPks82YJ3kGMxDLs2l7_3XZQJ8wxPZTEGwR90H29ZM_ZhL6UO2oilxAwH2uY5-zE2jAZAvF-yY4wKfjsU4FDOwwTj3oR/s1600/Chef+du+jour+003.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWG49_X7I6UOJ3GD8RVTsjHIsoo_rcceAEQKBPRCB8ZDW7avZsPks82YJ3kGMxDLs2l7_3XZQJ8wxPZTEGwR90H29ZM_ZhL6UO2oilxAwH2uY5-zE2jAZAvF-yY4wKfjsU4FDOwwTj3oR/s200/Chef+du+jour+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5678111739769973938" border="0" /></a>was superb - as crackling should be. It was cut in small strips and placed on top of the meat. the meat itself was a bit too fatty for me but the meat underneath was juicy. The puree was more of a mash and a bit lumpy but that didn't take away from the perfect balance of potato and horseradish. The red cabbage was finely shredded (I never have the patience of being so precise) and he braised it just enough so that the texture and colour was still perfect. Red cabbage for me is always a Christmas thing and therefore would have liked more spice in it (I cook mine with redcurrant jelly and cinnamon) but his version showed the best of the cabbage. The red wine jus wasn't strained but the flavour was rich and went so well with the mash.<br /><br />But the highlight was the trio of desserts - what a revelation. Professional chefs can take a page out of Paul's boo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EBa4ubuzo0kK4JdM_eGdKNVr18vAfG0Rj06JT0CWB7vL7LDODpYAtGRNtzgCE51_K94A36ngpx3iwQk_HIKGjLVFuDBrcaCDtyC5El8e_PJ-NeaxyvScHeuhrgmTsy6itsinZkg5tVau/s1600/Chef+du+jour+004.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EBa4ubuzo0kK4JdM_eGdKNVr18vAfG0Rj06JT0CWB7vL7LDODpYAtGRNtzgCE51_K94A36ngpx3iwQk_HIKGjLVFuDBrcaCDtyC5El8e_PJ-NeaxyvScHeuhrgmTsy6itsinZkg5tVau/s200/Chef+du+jour+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5678112121658566226" border="0" /></a>k. Desserts are really Paul's strong point and he deserved the full 5-Star rating for the white chocolate cheese cake alone. The crumbly base was buttery without being soaked in it. The filling was so smooth and creamy and well balanced with the cheese and the white chocolate - I was green with envy. No lumps, no cracking of the top - the best cheese cake I have eaten in a long time if not ever. The mixed berry crumble came in a little ramekin dish (mine was square which looked extremely pretty) wasn't too sweet or sour - a perfect autumn/winter dish. The crumble had toasted flaked almonds in it which gave the crumble a lovely texture. A dollop of dark chocolate on the bottom of the dish was a nice surprise. The tower of meringue was constructed by small strips of meringue. If you ever made meringue yourself, you know how hard it is to make biggish pieces - but these small pieces were soft and chewy - just as I like my meringue. It was topped with strawberries and vanilla cream. This plate of desserts left everyone smiling.<br /><br />Billy, Ev<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdhV5WzmOrCO6mwfXGkvrWXCX_BYbB1MOAVWtW71rC2XjNT5ANXO1YobDUDL8HZqTgrbnhU6QC9bnGMxGL7VKz5CVsH6sTBemIDrwHj9ny0qYPQVpzuUrmHKaPpBqEXrHLLQETj8p22gr/s1600/Chef+du+jour+009.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdhV5WzmOrCO6mwfXGkvrWXCX_BYbB1MOAVWtW71rC2XjNT5ANXO1YobDUDL8HZqTgrbnhU6QC9bnGMxGL7VKz5CVsH6sTBemIDrwHj9ny0qYPQVpzuUrmHKaPpBqEXrHLLQETj8p22gr/s200/Chef+du+jour+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5678112130557461842" border="0" /></a>in and myself then took our time to discuss the entire menu (as I said, for this plate of dessert we would have given him 5 stars) and we agreed on 3.5 stars. Well deserved and I think we haven't seen the last of Paul - at least I hope we do see more.<br /><br />Tonight is the second night of the Chef du Jour and Jeni Pim from Co. Waterford will be taking over the reign in the kitchen. Make sure to book a table - it is such an enjoyable evening.<br /><h6 class="uiStreamMessage" ft="{"type":1}"><span class="messageBody" ft="{"type":3}"><br /></span></h6>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-70585739070293087502011-11-08T13:50:00.000-08:002011-11-08T14:13:55.395-08:00Cheesemaking - a calling??<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-Fzd25f-kTi-9cxowaMaKbrZg46BmGChGT_I14a0GLPAwSsYQd5bDPstvDHQ3kckx1CM-2A2BYNjjqHF4HGTuwtTn6VW4USpvQFFHmTRNCb807TmO6PruQjYtRTaEcrWl85eR2GWCgMl/s1600/logo_teagasc.gif"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 310px; height: 108px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-Fzd25f-kTi-9cxowaMaKbrZg46BmGChGT_I14a0GLPAwSsYQd5bDPstvDHQ3kckx1CM-2A2BYNjjqHF4HGTuwtTn6VW4USpvQFFHmTRNCb807TmO6PruQjYtRTaEcrWl85eR2GWCgMl/s320/logo_teagasc.gif" alt="" id="BLOGGER_PHOTO_ID_5672751279889666274" border="0" /></a><br />I am attending a cheesemaking course in Fermoy at the moment - delivered by <a href="http://www.teagasc.ie/">Teagasc</a> in Moorepark. Eddie O'Neill (I worked with him at the first Grow-Bake-Cook award where he was one of the judges) is the lecturer and there is not much this man doesn't know about cheese, milk and the dairy business. The course goes over 3 days and it is very intense.<br /><br />Today we learned all about milk types and composition, bacteria and microbiology and how to design your premises. In between we went to the kitchenette and learned how to make a Gouda type cheese. And that was just the first day. Intense indeed.<br /><br />What makes the course so interesting is the discussions in between - 12 people are taking part in the course from all walks of life including 2 dairy farmers. And listening to them, I salute all farmers especially dairy farmers. It is one of the most regulated industries and it is crippling the farmer a lot. And then listening to the legal requirements of cheesemaking and selling, I take a bow to people who face this 'monster' of regulations and still go ahead to produce amazing cheeses - just for the love of it. I salute you all.<br /><br />Anyway, I am still in love with cheese and can't wait to try my own hands on it but I have decided that my cheese emporium has to wait - I will simply just create cheese for my own pleasure (and that of friends of course - seeing great Christmas gifts coming up).<br /><br />I will talk more about the course in the next few days - just wanted to show my appreciation for all those great cheesemakers out there.Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-12656776992288271812011-11-02T07:13:00.001-07:002011-11-02T07:56:33.120-07:00Listowel Food Festival<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LuRfGqB1wAHIMKSOxByBHJSymPEvBukVubcvsrOOBHi4AHl-J_ws9YXHtRvz1gjm895IewKPLMuCXXXccUVTqthBNp-p309jauMuX-77WGyif4Q92QiEhZDJPfTbWiE0qTt6A6sekgFl/s1600/foodfair2011a.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 225px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LuRfGqB1wAHIMKSOxByBHJSymPEvBukVubcvsrOOBHi4AHl-J_ws9YXHtRvz1gjm895IewKPLMuCXXXccUVTqthBNp-p309jauMuX-77WGyif4Q92QiEhZDJPfTbWiE0qTt6A6sekgFl/s320/foodfair2011a.jpg" alt="" id="BLOGGER_PHOTO_ID_5670412431908193746" border="0" /></a><br />The Kilkenny Food Festival just over - we are being treated with another one. This time in Kerry, Listowel to be precise. Starting today with the judging of the best emerging food product award - it is worth a visit. As I still have to work for a living (I know, it's a nuisance sometimes), I will have to skip the Kerry Food Hero Award this afternoon as well as the National Farmhouse Cheese Competition tomorrow morning. If you can make it tomorrow evening, you will be able to watch Catherine Fulvio cooking up a storm.<br /><br />On Saturday morning you would be able to join a Wild Food Walk (and I think I will be joining). Meeting at 10:30 at the Listowel Town Park carpark, the walk is €10. Saturday Live Kitchen will have local chefs cooking live. Admission here is also €10..... but here I am waffling - check the program out yourself by clicking <a href="http://www.listowelfoodfair.com/events.html">here </a>Hope to see you thereElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-39666129218546078332011-10-21T05:05:00.000-07:002011-10-21T05:15:33.548-07:00The Foreign Guinness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB1jaAqN7wADzmGKjWQ2vlMDwgs2o7d52i6P5birYCvt1gyG2PkVt56vV9CrUAOWEtxfZ9vwYejk4w0iYRlosOs6CPwKo0JT4KMDL7g_zswiDwAPCIMQj78h0b9UsL1I8Yj4pBOrJmqsd/s1600/Blogupdate+19.09.2011+009.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEB1jaAqN7wADzmGKjWQ2vlMDwgs2o7d52i6P5birYCvt1gyG2PkVt56vV9CrUAOWEtxfZ9vwYejk4w0iYRlosOs6CPwKo0JT4KMDL7g_zswiDwAPCIMQj78h0b9UsL1I8Yj4pBOrJmqsd/s200/Blogupdate+19.09.2011+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5665917900744610578" border="0" /></a><br />The other day I came across bottled Guinness called 'Foreign Extra Stout' - never heard of it (I am not a lover of stout) but the name intrigued me so I took a bottle home. I always have a glass of Guinness on Arthur's Day and it still takes me ages to drink.<br /><br />I was told that this stout was especially brewed for the African market in past years and that it was suppose to be a lot stronger than the 'normal' Guinness. I put the bottle in the fridge to reach a cooled but not ice cold temperature. Opened the bottle and poured a bit in a glass. Nipped a bit, drank a bit and left the rest. What was the taste like you ask??? Cold bitter coffee - and nope, I didn't like it at all.<br /><br />Here is how Guinness describes the beer: <span style="font-style: italic;">'Foreign Extra Stout is brewed with generous hops and roasted barley for a bittersweet balance & full-flavored, natural bite. Developed over 200 years ago for global export from Ireland, the addition of extra hops ensured this Stout would arrive to its destination in perfect condition. Today, Guinness Foreign Extra Stout is enjoyed by millions of people around </span><span style="white-space: nowrap; font-style: italic;">the world.</span> <span style="font-style: italic;"> Pure beauty. Pure GUINNESS®.'<br /><br /><span style="font-style: italic;"></span></span>And this is what Wikipedia has to say about it: <span style="font-style: italic;">7.5% ABV version sold in Europe, Africa, the Caribbean, Asia, and the United States. The basis is an unfermented but hopped Guinness wort extract shipped from Dublin, which is added to local ingredients and fermented locally. The strength can vary, for example, it is sold at 5% ABV in China, 6.5% ABV in Jamaica and East Africa, 6.8% in Malaysia, 7.5% in the United States, and 8% ABV in Singapore.</span><sup style="font-style: italic;" id="cite_ref-41" class="reference"><a href="http://en.wikipedia.org/wiki/Guinness#cite_note-41"><span>[</span>42<span>]</span></a></sup><sup style="font-style: italic;" id="cite_ref-42" class="reference"><a href="http://en.wikipedia.org/wiki/Guinness#cite_note-42"><span>[</span>43<span>]</span></a></sup><span style="font-style: italic;"> In </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Guinness_Nigeria" title="Guinness Nigeria">Nigeria</a><span style="font-style: italic;"> a proportion of </span><a style="font-style: italic;" href="http://en.wikipedia.org/wiki/Sorghum" title="Sorghum">sorghum</a><span style="font-style: italic;"> is used. Foreign Extra Stout is blended with a small amount of intentionally soured beer.</span><sup style="font-style: italic;" id="cite_ref-43" class="reference"><a href="http://en.wikipedia.org/wiki/Guinness#cite_note-43"><span>[</span>44<span>]</span></a></sup><span style="font-style: italic;"> It was previously known as </span><i style="font-style: italic;">West Indies Porter</i><span style="font-style: italic;">, then </span><i style="font-style: italic;">Extra Stout</i><span style="font-style: italic;"> and finally </span><i style="font-style: italic;">Foreign Extra Stout</i><span style="font-style: italic;">.</span><sup style="font-style: italic;" id="cite_ref-Bottleof_12-2" class="reference"><a href="http://en.wikipedia.org/wiki/Guinness#cite_note-Bottleof-12"><span>[</span>13<span>]</span></a></sup><span style="font-style: italic;"> It was first made available in the UK in 1990.</span><sup style="font-style: italic;" id="cite_ref-Bottleof_12-3" class="reference"><a href="http://en.wikipedia.org/wiki/Guinness#cite_note-Bottleof-12"><span>[</span>13<span>]</span></a></sup><span style="font-style: italic;"><span style="font-style: italic;"></span><br /><br /><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span>You will have to make up your own mind about this beer - let me know what you think. You can get it in SuperValu at the moment.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span><br /></span>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-37142227213045255362011-10-21T01:25:00.000-07:002011-10-20T06:33:17.553-07:00Masterchef in Fenn's QuayFor the first time in Fenns Quay history they are opening up their kitchen to a few succesful cooks . They will get to work along side the Fenns Quay kitchen team whilst producing there own four course menu to the awaitning paying guest.<br />The guests will have a night of fine food, fun and tasting of fine wines and beers with guess the wine and rate your meal as well as meeting foodies and wine enthusiasts as well as the panel of judges !! Tables will be commuinal as so everyone gets to chat and have fun and enjoy the experience for food and wine total cost will be €50 per person<br /><br /><b><u>what do you have to do to enter ?</u></b><br />* the applicants must create a 4 course menu consisting of amuse bouche, starter, main and dessert .<br />* the menu per person should cost no more tan €22 per person<br />* a litte paragraph on why they should get this opertuinity .<br />* closing date for submissions is the thursday 3rd of November<br />* applicants must be over 17<br />* post your entries to No. 5 Fenns Quay, Restaurant, Sheares Street, Cork<br />or email to caitlawlor@hotmail.com<br /><br />The "Chef de Jour @ Fenns Quay" final will be held 22nd 23rd & 24th of November and on the final night the winner will be announced !!!<br /><br />Good Luck :-)Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-80497450694623147082011-10-20T01:28:00.000-07:002011-10-20T02:01:17.179-07:00Curry Night and all about LeeksNights are getting colder and darker. This is the time where you want hearty and warming dishes. Butternut Squash are dead cheap at the moment so I decided it was time for a lovely curry night last night. Came home and dug up some leeks (yes I was wearing my wellies :-). Peeled and chopped (not too small pieces) the Butternut Squash I bought during the day, tossed it in olive oil <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fAcKF3sFSv3leJlSz3_o9tXNfRK23yV6OJwhmWyZ8VD0OcWUdLbC8qCoewkxqYGilPpyEcO27jZaT4VFQDxNktH3zj2paXfBTPALYIMhOC-ua8Jk52gSXB34xxeDu4BMLp9WNMo2VQFk/s1600/squash.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2fAcKF3sFSv3leJlSz3_o9tXNfRK23yV6OJwhmWyZ8VD0OcWUdLbC8qCoewkxqYGilPpyEcO27jZaT4VFQDxNktH3zj2paXfBTPALYIMhOC-ua8Jk52gSXB34xxeDu4BMLp9WNMo2VQFk/s200/squash.jpg" alt="" id="BLOGGER_PHOTO_ID_5665496310407021730" border="0" /></a>and roasted it in the oven for about 10 mins (you want it slightly done but still have some bite). Cleaned and sliced the leeks quite thickly and pan-fried it in a bit of butter and olive oil (use ghee if you happen to have it in your larder). Chopped some green chillies - depending how hot you want it - and added it to the leeks after about 5 mins. Cook it for a minute or so before adding some roasted cashew nuts, plain yogurt (make sure not to use set yogurt as it will split) and cream. Adding the roasted Butternut Squash, I put a lid on the pot and put the pot in the oven for about 30 mins. The sauce will thicken a bit. I served this curry with spiced rice and naan bread. This curry is loosely based on a recipe I saw in Denis Cotter's Season Cookbook.<br /><br />The curry needs some 'green' so add some fresh coriander if you have it to hand - parsley will do as well. And if you want to push the boat out, serve some side dishes with it like a tomato salad etc.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TTgc3M_JKo7Q6qXTyYEAwF5Qxb0BgHC1jg0A-ajTc23Xjgd52rJf4iHb9ZE-RD2hscJa5ZXK7Bveiflt0Nr-8xhuJzly7TNdFvNZ9KaB79OY83cJ-bbB0XRk9V4raGmPckgV0toBgICO/s1600/Blogupdate+19.09.2011+012.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 227px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TTgc3M_JKo7Q6qXTyYEAwF5Qxb0BgHC1jg0A-ajTc23Xjgd52rJf4iHb9ZE-RD2hscJa5ZXK7Bveiflt0Nr-8xhuJzly7TNdFvNZ9KaB79OY83cJ-bbB0XRk9V4raGmPckgV0toBgICO/s320/Blogupdate+19.09.2011+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5665495808807687746" border="0" /></a><br />The curry was tasty but needed some salt to bring it up - I didn't add the coriander as it is one of my pet hates. We had a Rioja with it but I think a Gewurztraminer would have been a better choice.Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-46087030981222954082011-10-19T01:15:00.000-07:002011-10-19T01:17:05.250-07:00<span style="font-size:130%;"><span style="font-family:Trebuchet MS;"><span style="font-size:13pt"><b><u>GOLDIEFISH FILM FESTIVAL MARKET 2011<br /></u></b><br />Goldiefish are delighted to be collaborating with the Cork Film Festival this year for two Sunday Markets!<br />The Markets will take place on the following dates:<br /><br /><b>SUNDAY THE 6TH OF NOVEMBER<br />AND<br />SUNDAY THE 13TH OF NOVEMBER<br /><br />THE LOCATION WILL BE EMMET PLACE, CORK CITY ON EACH OCCASION.<br /></b><br />THEY ARE LOOKING FOR (FEES ARE FOR A 3M X 3M PITCH PER DAY/NO TRAILERS):<br /><br />6-7 FOOD TO GO STALLS (120 PER DAY)<br />1 COFFEE STALL (100 PER DAY)<br /><b>15 FRESH PRODUCE STALL (70 PER DAY – this price is discounted because we would like to encourage more producers to the markets we run).<br /></b>5 CRAFT STALLS (100 PER DAY)<br /><br />LOCAL TRADERS WILL BE GIVEN PRIORITY AT THIS EVENT!<br /><b><i>ELECTRICITY WILL BE CHARGED AT AN EXTRA 15 EUROS PER DAY.<br /></i></b>PLEASE FILL OUT THE FORM ATTACHED AND SEND IT BACK TO ROSE-ANNE AS SOON AS POSSIBLE PLEASE!<br /><br />DEADLINE FOR ALL PAPERWORK IS THURSDAY THE 20TH OF OCTOBER AT THE VERY LATEST AS INSURANCE, FEES AND APPLICATION FORMS IS NEEDED BY THIS DATE.<br /><br />PLEASE CONTACT ROSE-ANNE<br /><a href="http://roseanne%40goldiefish.ie/" target="_blank">roseanne@goldiefish.ie</a></span></span></span>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-86306993863121375812011-10-14T03:54:00.000-07:002011-10-14T03:56:41.876-07:00Farmhouse Cheese and Craft Beer Weekend<h3>Farmhouse Cheese and Craft Beer Weekend, 27th -31st October 2011 </h3> <p align="left"><img style="border-bottom:0px solid;border-left:0px solid;border-top:0px solid;border-right:0px solid" alt="Irish Farmhouse Cheese & Craft Beer Weekend" src="http://www.bordbia.ie/SiteCollectionImages/Events/2011/CheeseAndBeerLogo_Low.png" align="right" border="0" hspace="2" vspace="2" width="179" />During the October Bank Holiday Weekend, Bord Bia aims to raise awareness of the breadth of Irish farmhouse cheeses and craft beers available to consumers by initiating the Irish Farmhouse Cheese and Craft Beer Weekend. At present, there are 50 farmhouse cheese makers in Ireland producing over 140 varieties of cheese and 15 craft brewers producing over 40 beers. Both crafts are not just about the flavour but also the people, personalities, places and stories behind them.</p> <p align="left">To celebrate this, Bord Bia asked producers and foodies to hold a tasting event, talk or demonstration in an effort to show that craft beer (not just wine!) is an excellent accompaniment to cheese. Events are being held nationwide in cheese-houses/farms, breweries, restaurants, pubs, gastropubs, off-licences, markets and other venues. A full listing of events is below. More events will be added to this in the run up to the October Bank Holiday Weekend. So keep an eye out for an event near you and be sure to pop along to find out all about your local craft brews and farmhouse cheeses.</p><p align="left">Click <a href="http://www.bordbia.ie/eventsnews/events/Pages/EventListing-CheeseBeerWeekend2011.aspx">here </a>for event listings. In Cork, Midleton & Mahon Farmer's Markets will hold events as well.<br /></p> <p align="left">For further information or to organise an event, please contact either Stephanie Moe or Eimear O’Donnell on Tel: 01 6685155 or email <a title="" href="mailto:Stephanie.Moe@bordbia.ie" target="_blank">Stephanie.Moe@bordbia.ie </a>/ <a title="" href="mailto:eimear.odonnell@bordbia.ie" target="_blank">Eimear.odonnell@bordbia.ie </a></p>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-16120142004012228642011-10-13T01:38:00.001-07:002011-10-13T01:53:58.205-07:00All about leeks<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHQZR13SP8Fuadqy7EVzPkKVM0IZwroc7Q630RIArE0AkymsyfNaGsj9MNGef2KiRw9hXXsMyRvOBxI2G6d-mfM1J0-xeFV-mdhnOyEfaKqJa5hqdzgTPYDGhf2U2Nw8SLcXV1N7bKrnO/s1600/leeks.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 169px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHQZR13SP8Fuadqy7EVzPkKVM0IZwroc7Q630RIArE0AkymsyfNaGsj9MNGef2KiRw9hXXsMyRvOBxI2G6d-mfM1J0-xeFV-mdhnOyEfaKqJa5hqdzgTPYDGhf2U2Nw8SLcXV1N7bKrnO/s200/leeks.jpg" alt="" id="BLOGGER_PHOTO_ID_5662896977232584418" border="0" /></a><br /><br />Late Summer and early Autumn - a time of abundance. I just have worked up my beetroot (chutneys, pickled and the most amazing beetroot risotto) - now I am facing hundreds of leeks standing tall. Good thing so that I love leeks. Last year I made already a few different dishes with it - but mostly I love slicing them and sauteing it in butter with a bit of garlic and toss it through steaming pasta. But of course there are so many different options.<br /><br />Pies are a great way of using up vegetables and it is a great lunch-treat. I panfried the leeks in olive oil and butter with some garlic. I added mixed herbs towards the end of the cooking.In a separate pan, I fried chopped mushrooms until they were coloured and added them to the leeks. Blindbaked short-crust pastry and filled the case <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEynat4ysXGtL8KQ4DLBTp4bku08DZR5QP0L0Ikdjr6D7oZnmKmWxV1fd9JzizQmyX9XsSlio6ML7X0ljphJOgboEnYu0ezygrWakA-2FHl5unKAJAa-U_KA8qMWxltns6fpmD8HXRP7g/s1600/Mushroom+Hunting+004.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEynat4ysXGtL8KQ4DLBTp4bku08DZR5QP0L0Ikdjr6D7oZnmKmWxV1fd9JzizQmyX9XsSlio6ML7X0ljphJOgboEnYu0ezygrWakA-2FHl5unKAJAa-U_KA8qMWxltns6fpmD8HXRP7g/s200/Mushroom+Hunting+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5662896974648251266" border="0" /></a>with the leeks mixture and topped it with young goats' cheese. No egg and no cream - the leeks were moist enough and the cheese was melting nicely into the leeks. The result was a lovely tart and it didn't make it to lunch the next day as Terence demolished it the same night.<br /><br />Another lovely <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho97_WjtM5l2IyNowhVHn4EELds9upcnPQXU4NPQd2OC_X2oIbTs7eBEhB-LyWJrj9p9ZivYrJXk14euYiBOFfbP7ungB784zRx6HymRuqGNilVvg4EZmmQrvGGykIDS7qb7u1Fqz1Drki/s1600/Mushroom+Hunting+003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho97_WjtM5l2IyNowhVHn4EELds9upcnPQXU4NPQd2OC_X2oIbTs7eBEhB-LyWJrj9p9ZivYrJXk14euYiBOFfbP7ungB784zRx6HymRuqGNilVvg4EZmmQrvGGykIDS7qb7u1Fqz1Drki/s200/Mushroom+Hunting+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5662896421846738850" border="0" /></a>idea of course is risotto. I have tried all kind of mixtures for risotto and have to admit that leeks (next to beetroot) is one of my favourite. I cook the risotto as normal and only add the panfried leeks towards the end as I want it to keep the fresh green colour. Lemon zest towards the end brings the risotto to new heights. May I say - yummy is not the correct word to describe this very simple but very satisfying dish.<br /><br />What this space for more recipes coming up. And let me know if you have some more ideas on what to do with leeks - always looking for new ideas :-)<br /></div>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-53939088448417368702011-10-10T03:41:00.000-07:002011-10-10T04:14:57.385-07:00Mushroom Hunting - Success??<div style="text-align: justify;">Foraging came back into fashion at the start of the recession and it makes sense. I always wanted to do it but have no idea what is edible or not (so much easier in the shop). <a href="http://www.longuevillehouse.ie/activities/events">Longueville House</a> are doing a <a href="http://www.longuevillehouse.ie/activities/events">mushroom hunt</a> every year but to be honest, the price is a bit steep for me at €95 per person. So, last Saturday Terence and myself - armed with the <a href="http://www.amazon.com/Mushrooms-River-Cottage-Handbook-No/dp/0747589321/ref=sr_1_1?s=books&ie=UTF8&qid=1318244392&sr=1-1">mushroom book</a> of River Cottage - went to the woods. It was a great day, warm and still a bit breezy. It was a great walk and we found loads of mushroom - and that's where the trouble started. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe2JrGZUC4RLPgx-Vu8udqJDAvRQL1LWWwu4nwKwp0tuY2tmA-PpGM2CytKB-on7KB9D2UPzZrZUYJZAtV6lXLH84CO_jnPqAn5jEOgSt_NC4Lu1wPrWJd9LXi24lf8bVDYRuz6zrd_IH/s1600/Mushroom+Hunting+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe2JrGZUC4RLPgx-Vu8udqJDAvRQL1LWWwu4nwKwp0tuY2tmA-PpGM2CytKB-on7KB9D2UPzZrZUYJZAtV6lXLH84CO_jnPqAn5jEOgSt_NC4Lu1wPrWJd9LXi24lf8bVDYRuz6zrd_IH/s200/Mushroom+Hunting+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813974304718610" border="0" /></a><br />We saw the mushrooms in our book and tried to compare to what we found - no luck really. We thought we had chanterelles (I am still not sure) and puff balls (which are easy to recognise). With the rest, we were a bit stunned. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe2JrGZUC4RLPgx-Vu8udqJDAvRQL1LWWwu4nwKwp0tuY2tmA-PpGM2CytKB-on7KB9D2UPzZrZUYJZAtV6lXLH84CO_jnPqAn5jEOgSt_NC4Lu1wPrWJd9LXi24lf8bVDYRuz6zrd_IH/s1600/Mushroom+Hunting+007.jpg"><span style="display: block;" id="formatbar_Buttons"><span class="" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"><img src="img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4hVD1Xo0MXI8cNgFfK2o7T8pKIfNF9S6-Uyukf8SSR7F4gr_c6hnEUoOtrOAgWGRFzVp-_VQAxeORrXylCkfnVoCUyKhe_Y7gTl_P9CH0Ht7qrKwjGpsG86OA93m064n7sl7xtqIj6Jq/s1600/Mushroom+Hunting+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4hVD1Xo0MXI8cNgFfK2o7T8pKIfNF9S6-Uyukf8SSR7F4gr_c6hnEUoOtrOAgWGRFzVp-_VQAxeORrXylCkfnVoCUyKhe_Y7gTl_P9CH0Ht7qrKwjGpsG86OA93m064n7sl7xtqIj6Jq/s200/Mushroom+Hunting+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813976006999794" border="0" /></a>I love chanterelles and when I see them at the market, I normally by a few and make a nice dish and it is always a treat (they go really well with game). But if you are not sure what you just found - and no one there to tell and ensure you - ups.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E92WlG8NLSzR40N_q-6Rkvljk7vHY3Cy9plrGdEeaI1Y0BRCQOHoxEB0fwn5kjXz6ZGpN7cNmU2IZtmzgHCZfnf_jb_eqy2d3HgbrddIHLPmg6otB2DVojxZgoepUIyQDmVGnKMtznd8/s1600/Mushroom+Hunting+006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3E92WlG8NLSzR40N_q-6Rkvljk7vHY3Cy9plrGdEeaI1Y0BRCQOHoxEB0fwn5kjXz6ZGpN7cNmU2IZtmzgHCZfnf_jb_eqy2d3HgbrddIHLPmg6otB2DVojxZgoepUIyQDmVGnKMtznd8/s200/Mushroom+Hunting+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813981253062018" border="0" /></a>They looked beautiful, they looked appetizing but no real indication if they were edible. Obvio<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexs2quNU6f9fiZHydbfbKoaVjsU3YN3U1es2HFcvaQCUVfkj5vIbu_PvMjnNQDUtl6CsKhuFCtnVqvua2HslWRuA8bmLPn-puOreQyojat4H-_3x_hoedIj4PbbJDY78ShZ7FHCOXM3rR/s1600/Mushroom+Hunting+010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexs2quNU6f9fiZHydbfbKoaVjsU3YN3U1es2HFcvaQCUVfkj5vIbu_PvMjnNQDUtl6CsKhuFCtnVqvua2HslWRuA8bmLPn-puOreQyojat4H-_3x_hoedIj4PbbJDY78ShZ7FHCOXM3rR/s200/Mushroom+Hunting+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813600232850370" border="0" /></a>usly, just because birds, snails and rodents eat them, doesn't mean that we can. The gills are not indication either as they all looked different.<br /><br />I tried to find a few professional foragers but it seems that the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdEgx2bD8M8O91zs9NsLbBNKYXCMGQuCHrJkHyRcHvZnhFue3HVlpXebbmcnBzdamJudw_mNKHXYR6jrzvHMyeGogIXTwvf1fIIGxmoDIVUXQ93giWxEQj2K7QnBuijlRQ07MkyeXcqgd/s1600/Mushroom+Hunting+015.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdEgx2bD8M8O91zs9NsLbBNKYXCMGQuCHrJkHyRcHvZnhFue3HVlpXebbmcnBzdamJudw_mNKHXYR6jrzvHMyeGogIXTwvf1fIIGxmoDIVUXQ93giWxEQj2K7QnBuijlRQ07MkyeXcqgd/s200/Mushroom+Hunting+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5661812632576191186" border="0" /></a>y don't really advertise. Darina Allen gave me 2 names and no luck there either. I would love to organise a day out with SlowFood (yes, I am still with them) with a professional forager and maybe end up having a BBQ/picnic with our finds. Please let me know if you know anyone suitable and who would be willing to take a handful of eager amateurs to the woods or even seashore (wouldn't mind to learn about seaweed either).<br /><br />Anyh<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64XELrvzyqFogbgq7mG8ZyTVNPP80FOB3ED-zD5z4P-bZux0EL_jtZMohVrqD9bZhun83cbWUDD6317S_41cJxo2os02UG6Y45_D5P57Lrabyh4lOepgSRvFeK3desM2xAvP0GFQyFe4k/s1600/Mushroom+Hunting+012.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64XELrvzyqFogbgq7mG8ZyTVNPP80FOB3ED-zD5z4P-bZux0EL_jtZMohVrqD9bZhun83cbWUDD6317S_41cJxo2os02UG6Y45_D5P57Lrabyh4lOepgSRvFeK3desM2xAvP0GFQyFe4k/s200/Mushroom+Hunting+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813591993122674" border="0" /></a>ow, we still had a great day and a few boxes of mushrooms which we still try to identify - no haven't eaten them yet, apart from the puffball. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpD03RH4gG1X9nqSss3ix1XaBsieE8bWnlavHNjCJ0QABoNOSrHdevaRHNz9qoipI8MChdwCZW0-CevZxM7cXnNvaqzeK7iEStQeaDi0Ti6OqyQswthff290AtkKiR6z4Cg9s4DQ8Y_4I/s1600/Mushroom+Hunting+017.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpD03RH4gG1X9nqSss3ix1XaBsieE8bWnlavHNjCJ0QABoNOSrHdevaRHNz9qoipI8MChdwCZW0-CevZxM7cXnNvaqzeK7iEStQeaDi0Ti6OqyQswthff290AtkKiR6z4Cg9s4DQ8Y_4I/s200/Mushroom+Hunting+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5661812629973771026" border="0" /></a><br /><br />It might even be already too late to hunt for anything in the woods - at least the birds were already at it but surely, with the weather we have now, there should be still plenty available.<br /><br />If you are interested in joining the Longueville House Mushroom hunt, they have 2 coming up (16th & 30th October) but as I said, €95 per person. Well worth it, I would say but we do have a recession on at the moment (by the way, it was €85 last year). You are being taken out into the woods and come back to the house where a lunch will be served. You will be able to ask all kind of qu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOtlUN_9Y_bKXx1vH_hyaCLqBS8KKXt8DY2OPS9x7HTaSv84AVJNcShjqgh1r-GL-2XqhJewzws798HCRZ3H1dJ9tFZnijp2it3de-m3j7lNulywUPUertmmZCNvhdhqMzXDmY8xmx2L6/s1600/Mushroom+Hunting+013.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOtlUN_9Y_bKXx1vH_hyaCLqBS8KKXt8DY2OPS9x7HTaSv84AVJNcShjqgh1r-GL-2XqhJewzws798HCRZ3H1dJ9tFZnijp2it3de-m3j7lNulywUPUertmmZCNvhdhqMzXDmY8xmx2L6/s200/Mushroom+Hunting+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813585998102722" border="0" /></a>estions and it is definitely an experience. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxb0g8yBMTpIuZ7faeXKRtKnNc8HY-KJylfn58O8n2JHGNcDwdCRunuav8Zrzpvb3ZL1t0CAScgnFetq2ofJP6XfqJrOhdYtdNokLRqTS0rNSSLpkHipoHtkg3gL47kgrJB7PaWcQ_-NI/s1600/Mushroom+Hunting+019.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxb0g8yBMTpIuZ7faeXKRtKnNc8HY-KJylfn58O8n2JHGNcDwdCRunuav8Zrzpvb3ZL1t0CAScgnFetq2ofJP6XfqJrOhdYtdNokLRqTS0rNSSLpkHipoHtkg3gL47kgrJB7PaWcQ_-NI/s200/Mushroom+Hunting+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5661812617732222738" border="0" /></a><br /><br />Please let me know if you recognise any of the mushrooms shown here (yes, I will trust you). I got the foraging bug now and really want to learn more about it. Have already some ideas bouncing around in my head. So watch this space for more to come.<br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8MBRkCnrgfSqKW39e0BIu9d0TfXM7HQSa2mese_LAivsABqIBxCfE7L6s1pzPMie1og-39ofIlfcfcEiJFDF4iAbUvKnT05iWY8DM6shEEM2id_9nvyFw1AgeV_6SfHDvT3gsfscrfGc/s1600/Mushroom+Hunting+014.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8MBRkCnrgfSqKW39e0BIu9d0TfXM7HQSa2mese_LAivsABqIBxCfE7L6s1pzPMie1og-39ofIlfcfcEiJFDF4iAbUvKnT05iWY8DM6shEEM2id_9nvyFw1AgeV_6SfHDvT3gsfscrfGc/s200/Mushroom+Hunting+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5661812637963020242" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB5tzUjkdaXYNPSIDG32R5l995vCNrS6bfqZD8sEhvoGQvXsxVOCCXTBkaE57ZmD8NuvZLtq4oR1U6e-lrg-uHZc27YKPybtKNiO2IjXUtdX-gJ_q_XBUmeQNvKjW6erE1BGxmjd79_TG/s1600/Mushroom+Hunting+018.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZB5tzUjkdaXYNPSIDG32R5l995vCNrS6bfqZD8sEhvoGQvXsxVOCCXTBkaE57ZmD8NuvZLtq4oR1U6e-lrg-uHZc27YKPybtKNiO2IjXUtdX-gJ_q_XBUmeQNvKjW6erE1BGxmjd79_TG/s200/Mushroom+Hunting+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5661812621999861042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVi8BCi7VA3KEREtUYNorFaQANOBlc8_RVoA8OzqeyKWrtNuo5s-H-iK33sUl7RDQYYdwaQrSolhvruXCU96qr2otyn7ihj6nN12tBhwAl_7OAgAGs0NByCnf2d3TurwT2Pn9krQaGR8p/s1600/Mushroom+Hunting+011.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVi8BCi7VA3KEREtUYNorFaQANOBlc8_RVoA8OzqeyKWrtNuo5s-H-iK33sUl7RDQYYdwaQrSolhvruXCU96qr2otyn7ihj6nN12tBhwAl_7OAgAGs0NByCnf2d3TurwT2Pn9krQaGR8p/s200/Mushroom+Hunting+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813594156069986" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVnxmAVJTt9sRZYq0XJgcdeoSIsHZGd99MRAtQ2LG376f73Wb7bkKnWLZA1MQmys13LkN2viZLlrXtejAWYnzaiqotCu2H8BB4Do4iiIKB7XyfYlE0FvoXafk8hi6h95QRuZmkQvWqYbb/s1600/Mushroom+Hunting+009.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVnxmAVJTt9sRZYq0XJgcdeoSIsHZGd99MRAtQ2LG376f73Wb7bkKnWLZA1MQmys13LkN2viZLlrXtejAWYnzaiqotCu2H8BB4Do4iiIKB7XyfYlE0FvoXafk8hi6h95QRuZmkQvWqYbb/s200/Mushroom+Hunting+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5661813602897371330" border="0" /></a></div>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-39597630459884531142011-10-07T00:37:00.001-07:002011-10-07T00:49:35.041-07:00Savour Kilkenny<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvvoL7Pzm_UzE1WrHYnGqNDiWeRhPhBoAUoWEUnNU16UsSh7zsgcsY1FoMsihgOsCHB3dUtG33Xhvpb6TN6DzXS8xwqpPtkS5WzuYU2NTB6tIqFfKYlAIw0ImlH-HaUVIQwMYUQ4iK3hE/s1600/SavourKilkenny2011.gif"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 99px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvvoL7Pzm_UzE1WrHYnGqNDiWeRhPhBoAUoWEUnNU16UsSh7zsgcsY1FoMsihgOsCHB3dUtG33Xhvpb6TN6DzXS8xwqpPtkS5WzuYU2NTB6tIqFfKYlAIw0ImlH-HaUVIQwMYUQ4iK3hE/s200/SavourKilkenny2011.gif" alt="" id="BLOGGER_PHOTO_ID_5660654043814612274" border="0" /></a><br /><br /><br /><a href="http://www.savourkilkenny.com/web/">Savour Kilkenny</a> is in its 5th year and will take place over the October Bank Holiday weekend - yeap the Halloween weekend. The festival went from strength to strength every year and this year is no exception. The program is packed to the rim and the only negative thought you might have about it that you can't clone yourself to attend all demonstrations, workshops and taste trails. I have the program in front of me and I am already torn between spending the day at a taste trail or spend the day in Kilkenny attending several smaller events.....decisions, decision, decisions...<br /><br />To wet your appetite here are just some of the events that awaits you in Kilkenny:<br /><br />Big Night Movie, A Feast of Chefs (€50), Food Camp, Food Industry Seminar, Cookery Demonstrations by Catherine Fulvio and Donal Skeehan, Forgotten Skills Demos, All About Pigs, Food Market, Pop-up Allotment, Foraging Walks, Kilkenny Masterchef Final, Wines Tastings, Meet the Brewer etc etc etc... <a href="http://www.savourkilkenny.com/web/festival-events/brochure/">click here</a> for the full program<br /><br />I will be there - hope to see you thereElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-8163901423866530022011-10-06T00:17:00.000-07:002011-10-06T00:56:39.850-07:00Andre Goichot Fleurie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYAErdt7A1Kn_Upi3KE-zWtCyC-ZJ70YKw2y-gqOARzDXHugoaptRptzc_jON71hn5QEf_viJN-gVSiou2k8h3QN7WDSgeU23A3MqzxEuul26H5qOsZTlhMHezzaqsrWN5XpZxYVYgIE7/s1600/3443350064068_2.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYAErdt7A1Kn_Upi3KE-zWtCyC-ZJ70YKw2y-gqOARzDXHugoaptRptzc_jON71hn5QEf_viJN-gVSiou2k8h3QN7WDSgeU23A3MqzxEuul26H5qOsZTlhMHezzaqsrWN5XpZxYVYgIE7/s320/3443350064068_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5660284867840427938" border="0" /></a><br />Since recession has hit home, I have a rule not to spend more than €10 on a bottle of wine and had therefore not spent much on wine - don't get me wrong, I had some good wines but nothing to write home about. That changed last night. Supervalu has special offers on at the moment on half price wines. Terence came home with a bottle of Andre Goichot Fleurie 2009, one of the best Beaujolais regions in France, reduced from €16.99 to €9.99.<br /><br />The wine has a wonderful smooth feel to it, aroma of rich ripe berries and the taste of spices that reminds me of late autumn. A wonderful wine that I enjoyed in front of the fire last night just on its own. Keep your eyes out for this amazing wine as long as it is on offer in Supervalu.Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-89060642000772174942011-10-04T01:10:00.000-07:002011-10-04T01:10:00.514-07:00Sourdough - finally<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aRSOdwl8_lSllZr_D1b6TBXbBVwkZwiUiaasZAgfBuR0lmdmOnp-RIz42ggXoOoQWgb3nlG9Gp4cHAAb1WAOJRSsRnjy6N8E6HzuXHGKa1_RDxSOfM_dqIh1ngJMNDAAjAKy8Dtwm6Ua/s1600/Foodie+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aRSOdwl8_lSllZr_D1b6TBXbBVwkZwiUiaasZAgfBuR0lmdmOnp-RIz42ggXoOoQWgb3nlG9Gp4cHAAb1WAOJRSsRnjy6N8E6HzuXHGKa1_RDxSOfM_dqIh1ngJMNDAAjAKy8Dtwm6Ua/s200/Foodie+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5659252497249222690" border="0" /></a><br /><br />As many people who love making their own bread, I have shied away from making my own sourdough - until now. I gave myself a push and asked myself 'what is the worst that can happen?'. So, now, finally, I am the proud parent of my very own sourdough starter. There are many recipes and procedures for sourdough and when you search the internet, you get overwhelmed with the amount of articles. Since I am a big fan of River Cottage - I went and got their bread book (already have the preserve & mushroom one). Not that I followed the recipe to the dot but it got me started.<br /><br />And wow, was it worth the effort. Anyhow, I started the first day with flower to same<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlVCO89jvLI7I_kvjOUUlgXy3_duKR0EptfL7QeQGoGsSHUfDKF3_B7w4wk-L97u67679GD-PUNmjqlvOMj2qa2zZ64SC4j4cyWW9uCKUKk1YMKtoAcp7md8y8Xi4T5FZQP9vOok78c8f/s1600/Foodie+004.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlVCO89jvLI7I_kvjOUUlgXy3_duKR0EptfL7QeQGoGsSHUfDKF3_B7w4wk-L97u67679GD-PUNmjqlvOMj2qa2zZ64SC4j4cyWW9uCKUKk1YMKtoAcp7md8y8Xi4T5FZQP9vOok78c8f/s200/Foodie+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5659252730164933762" border="0" /></a> amount of water,<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs9FbDu2WQavtCcM0lLyzHgFL4c5OSrSF9NpqfA2YdodLmhF6F-1-4XcXT_KxuHppwEF8LUN1uIkCl1NIWEq9MYRqlvsrFQd_Cg8vygLLZe-pr3Ce0QCVhb4yJbgM4soc2k9ODEA3934i/s1600/Foodie+003.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRs9FbDu2WQavtCcM0lLyzHgFL4c5OSrSF9NpqfA2YdodLmhF6F-1-4XcXT_KxuHppwEF8LUN1uIkCl1NIWEq9MYRqlvsrFQd_Cg8vygLLZe-pr3Ce0QCVhb4yJbgM4soc2k9ODEA3934i/s200/Foodie+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5659252501802155250" border="0" /></a> stirred it, covered it with a cloth and left it. The next day, I added the same amount of flour and water and stirred again - repeating for about a week. Some recipes tell you to throw half the starter out before adding more flour and water but I was too 'stingy' to do that.<br /><br />On day 8 my starter was ready to be used. I mixed breadflour with water, salt and my wonderful young and pungent starter. Knead well and leave to rise for about 12 hours. After that, knead the bread dough on a floured surface for a few minutes and return it to the bowl and leave to rise again for a few hours (I normally have the first rise overnight and the second until I come home from work). Knead again until <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_cItTmIt5pwviXZlINLLiAj0-eSpGRAF9DmZzxFgJcMNfU4Xi1kILdHbh-7lNqLeCtbscrlpjxHehqWWs20JVijqigpEpwAb1V_ViivVhREk2fw_H89RJ2eLK13bF774-ADswrfidxIj/s1600/Foodie+005.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_cItTmIt5pwviXZlINLLiAj0-eSpGRAF9DmZzxFgJcMNfU4Xi1kILdHbh-7lNqLeCtbscrlpjxHehqWWs20JVijqigpEpwAb1V_ViivVhREk2fw_H89RJ2eLK13bF774-ADswrfidxIj/s200/Foodie+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5659252734162792178" border="0" /></a>the dough is not sticky anymore (just like any other bread) and form it into a loaf (any shape you like) and place in the oven on medium heat.<br /><br />When I visited Declan Ryan's bakery once, I saw that he sprayed a bit water into the oven when he baked sourdough bread - so I decided to become extremely professional and do the same - I repeated it about twice while the bread was baking. The result was a crusty bread with a soft inside. The smell of the bread was just amazing and there is no more satisfaction than you take a bite out of your very own sourdough bread - the taste was too wonderful to describe.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfGXtY78057L4Zg5YTr-VfWsjXvXelK0YdAu51dy9Xg-R7EM3MOQo-ZgtnZZJUhTJoekeGOm04B1tj5k8XWEYE73Em0hJ5qattkRoyYSUDj20v9L-t_c-zS5kPv8gPrzmyEzi7e_4Zckp/s1600/Foodie+006.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLfGXtY78057L4Zg5YTr-VfWsjXvXelK0YdAu51dy9Xg-R7EM3MOQo-ZgtnZZJUhTJoekeGOm04B1tj5k8XWEYE73Em0hJ5qattkRoyYSUDj20v9L-t_c-zS5kPv8gPrzmyEzi7e_4Zckp/s200/Foodie+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5659252739153254546" border="0" /></a><br />Yes, it is a lot of work for one loaf of bread - but my-oh-my - what a bread. Give it a try. Very good recipes can be found on <a href="http://www.blogger.com/www.sourdough.com">www.sourdough.com</a> and You Tube is full of how-t0-videos. Let me know how you got on.Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com2tag:blogger.com,1999:blog-339869066654511376.post-69865153699955900392011-10-03T04:49:00.000-07:002011-10-03T05:37:41.541-07:00Cheese Making in Dingle<span style="font-size:100%;"><span style="font-weight: bold;">Ireland is famous for its Artisan Farmho</span></span><span style="font-size:100%;"><span style="font-weight: bold;">use Che</span></span><span style="font-size:100%;"><span style="font-weight: bold;">eses and as I love cheese, always wanted to know how to make </span></span><span style="font-size:100%;"><span style="font-weight: bold;">cheese. I hav</span></span><span style="font-size:100%;"><span style="font-weight: bold;">e made cottage cheese, cream </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzMTmKSaeE_OjW8GSAtAjCQqAgfO4uTcMIYo-yUDxRJ4yxn2IIrrvjewRZZWh9t7MTIsK3CpRZQTp47DwTm1srQxvZTa3lweVzioC3ZqAOXkAykxID0ZCBUnJtTweHkIHDYU154NJWlFL/s1600/Dingle+weekend+008.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzMTmKSaeE_OjW8GSAtAjCQqAgfO4uTcMIYo-yUDxRJ4yxn2IIrrvjewRZZWh9t7MTIsK3CpRZQTp47DwTm1srQxvZTa3lweVzioC3ZqAOXkAykxID0ZCBUnJtTweHkIHDYU154NJWlFL/s200/Dingle+weekend+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5659240291734406722" border="0" /></a><span style="font-size:100%;"><span style="font-weight: bold;">cheese and</span></span><span style="font-size:100%;"><span style="font-weight: bold;"> Paneer but the 'proper' cheese was a mystery to me - until yesterday.</span></span><span style="font-size:100%;"><span style="font-weight: bold;"> </span> <span style="font-weight: bold;">Dingle had their annual Fo</span></span><span style="font-size:100%;"><span style="font-weight: bold;">od & Wine Festival and The Li</span></span><span style="font-size:100%;"><span style="font-weight: bold;">ttle Cheese Shop in Dingle offere</span></span><span style="font-size:100%;"><span style="font-weight: bold;">d a cheese making worksho</span></span><span style="font-size:100%;"><span style="font-weight: bold;">p. </span></span><span style="font-size:100%;"><span style="font-weight: bold;">Maya B</span><span style="font-weight: bold;">inder - owner of the cheese shop and cheese maker - invited us to her farmhouse in Ballyd</span></span><span style="font-size:100%;"><span style="font-weight: bold;">avid and </span></span><span style="font-size:100%;"><span style="font-weight: bold;">showed us how she make</span></span><span style="font-size:100%;"><span style="font-weight: bold;">s chees</span></span><span style="font-size:100%;"><span style="font-weight: bold;">e. </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyA6PLXRC6PwQXqse3flm59HIT7w6Fz0shCTjwGR5mh730B8jagMeXX8sUP1JS-lph0Nbv8F7OyX0UfWUfdmReJsWOUzSTlwx-fYVZQUtEoMBtujYJpBNbpkdOKWra6CpIDpTHU68ofcjs/s1600/Dingle+weekend+027.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyA6PLXRC6PwQXqse3flm59HIT7w6Fz0shCTjwGR5mh730B8jagMeXX8sUP1JS-lph0Nbv8F7OyX0UfWUfdmReJsWOUzSTlwx-fYVZQUtEoMBtujYJpBNbpkdOKWra6CpIDpTHU68ofcjs/s200/Dingle+weekend+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5659242095504109874" border="0" /></a><span style="font-size:100%;"><span style="font-weight: bold;">Maya lear</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7jpQ1PMaB58yEbXny7o5xT3I-1QtS9LpU3xg6PDo_Yawk8hdBbp5EsAIR1GUmh6KjMeehOeABNxmneKjTvwhDHuVqurnfsaTZ3yi7j9UiSwwKCnynaEq197TH81UMBiFU_v8rKFkB-8V/s1600/Dingle+weekend+011.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7jpQ1PMaB58yEbXny7o5xT3I-1QtS9LpU3xg6PDo_Yawk8hdBbp5EsAIR1GUmh6KjMeehOeABNxmneKjTvwhDHuVqurnfsaTZ3yi7j9UiSwwKCnynaEq197TH81UMBiFU_v8rKFkB-8V/s200/Dingle+weekend+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5659241306580212626" border="0" /></a><span style="font-size:100%;"><span style="font-weight: bold;">ned her tr</span></span><span style="font-size:100%;"><span style="font-weight: bold;">ade in Germany and Switzerland and brought it to Dingle. Her cheeses </span></span><span style="font-size:100%;"><span style="font-weight: bold;">are not available anywhere but in her cheese shop and some local farmer's markets. She makes </span><span class="Apple-style-span" style="font-weight: bold;">Kilcummin (plain, with peppercorns </span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;">or fenucreek),</span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;"> Dilliskus, Beenoskee, </span><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Mozzare</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">lla and Dingle Truffle Cheese. All cheeses are mad</span></span></span></span></span><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">e with raw milk (hopefully the sale of raw milk will not be banned as planned by the current government) and are truly handmade and a labour of love.</span></span></span></span><br /><div style="text-align: justify; font-family:verdana;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTd00QQJVZhRH5Us_NHdvsay5nfQ37_VPFRM916AQbNTV-gyZjqo18wcQmxqwzvr6dIK5hirUBuWI9zFmL5H925Nnj1awFeED0zvW2xqC_TJhuunmWmLZyzE_lEW8CSwr3h9lYgfIQnlh/s1600/Dingle+weekend+009.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTd00QQJVZhRH5Us_NHdvsay5nfQ37_VPFRM916AQbNTV-gyZjqo18wcQmxqwzvr6dIK5hirUBuWI9zFmL5H925Nnj1awFeED0zvW2xqC_TJhuunmWmLZyzE_lEW8CSwr3h9lYgfIQnlh/s200/Dingle+weekend+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5659241819919093138" border="0" /></a><br /><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">She heats the milk and adds culture, the milk is than stirred (o</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">nly i</span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78GQ_opXS8SRbJ2m_z2ER5lCh4B3v-K4GcDCmzV6ET4IGT3KYjP9cWvkdEmalS_yiFuxoqEbWc6WLxbTYfjN8fe5szHOOueJNpwbqU-3ZPvGJsrF-J958mDTdsjG3CAabUTLM6C9mlmJD/s1600/Dingle+weekend+005.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78GQ_opXS8SRbJ2m_z2ER5lCh4B3v-K4GcDCmzV6ET4IGT3KYjP9cWvkdEmalS_yiFuxoqEbWc6WLxbTYfjN8fe5szHOOueJNpwbqU-3ZPvGJsrF-J958mDTdsjG3CAabUTLM6C9mlmJD/s200/Dingle+weekend+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5659240284402145506" border="0" /></a><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">f the has 'kettle' is full does she uses a mechanic stirre</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">r, otherwise it is a manual whisk. The rennet is added at certain temperature and the milk is left to settle. </span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">After about 30 mins the rennet started to set the milk and the 'cutting' begins. Depen</span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQk64yPPHIGbtE-ej5MweveWbXtFJAS80WXjW99PJrDbhAizbaiUEcamUtyc0nnviQychEg8REP4xx0fFC6q8z7oi16wmy4lGpcy8jKVkM5dmeRWizlmjaHRIkyeZMWP1hrufT_A1fkKl4/s1600/Dingle+weekend+012.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQk64yPPHIGbtE-ej5MweveWbXtFJAS80WXjW99PJrDbhAizbaiUEcamUtyc0nnviQychEg8REP4xx0fFC6q8z7oi16wmy4lGpcy8jKVkM5dmeRWizlmjaHRIkyeZMWP1hrufT_A1fkKl4/s200/Dingle+weekend+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5659241317218256402" border="0" /></a><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">ding o</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">n the size of the 'nuggets' the texture of the chees</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">e will be decided. Any flavouring will be</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> added at this stage. You have t</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">o keep the cheese moving to avoid it 'growing' together. The whey is separated </span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">and can be removed. The cheese (that looks very much like cottage cheese at this</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> st</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">age) is then poured into the moulds. The whey can be used for different uses actually (the Swiss make drinks from it) and one o</span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM_DG26qpQmegdBIC59ETk5WWb-xl8-DsqhKkI_0KPSfdx9bLE-CgKdr5puuoszg-Y5fYad6jKrF9EVrTpD4xbVk6SkATZPizETdfNHj4KsaX7dCheqcv8B4a-W37C5v_PruswE9aFEN5/s1600/Dingle+weekend+018.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBM_DG26qpQmegdBIC59ETk5WWb-xl8-DsqhKkI_0KPSfdx9bLE-CgKdr5puuoszg-Y5fYad6jKrF9EVrTpD4xbVk6SkATZPizETdfNHj4KsaX7dCheqcv8B4a-W37C5v_PruswE9aFEN5/s200/Dingle+weekend+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5659240304894013154" border="0" /></a><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">f the ladies attending the workshop says you can </span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">even add it to soups. So nothing is thrown out. </span></span></span></span><br /><br /><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">After a few minutes in the moulds we started to turn the cheese and it has to be done several times. The next day the lo</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">af of cheese is put into a salt bath for about an hour and then put on the shelf. Turne</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">d daily and brushed with the br</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">ine for the next few weeks. </span></span></span></span><br /><br /><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">This is a process that is almost relaxing and the result is your own homemade cheese. Searching the net now for </span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">suppliers of rennet and culture and my home kitchen will be </span></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9gmyyv8yTCUZUqbaBd1U_qyCHEGdZIOeyXG0rWl5HOvnEvLEQar4Y70wsD-YfZ9Uj4j19TOYaIFUngknaQyhY6S0O6teOPqxMjj3Tuo_1x2kWEjtRafZzLMe6QOPv8_NV1Q5l8EaEqZw/s1600/Dingle+weekend+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9gmyyv8yTCUZUqbaBd1U_qyCHEGdZIOeyXG0rWl5HOvnEvLEQar4Y70wsD-YfZ9Uj4j19TOYaIFUngknaQyhY6S0O6teOPqxMjj3Tuo_1x2kWEjtRafZzLMe6QOPv8_NV1Q5l8EaEqZw/s200/Dingle+weekend+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5659240297237433810" border="0" /></a><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">transformed into a cheese</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> making empire (ok, I will stick to the self-use quantities </span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">LOL).</span></span></span></span><br /><br /><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">I had a wonderful day, met great people and tasted amazing cheese. Next year, I will make sure that I stay the entire we</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">ekend in Dingle as I miss</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">ed th</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">e Taste Trail (didn't have the time), the Blas na hEireann Food award, Martin Shanahan's cooking demo, the foraging walk and the</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> chocolate making workshop with Benoit Lorge....so hope they are all coming back next year. </span></span></span></span><br /><br /><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">Congratulations to the organisers, a</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> great event - just a small note, the fa</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">rmer's market was wonderful but too squashe</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">d i</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">nto a s</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style="font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;">mall space.</span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"> <span style="font-size:100%;"><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTOsasfDxNqc5HD9G9Q2y8ODXEL0Ut5L5jNOfEDXZENC_f2GRHZv2VAzFEi3r9j-DW3WrK0KPvlVcOan02r5Iw4dKEigSi_G60DAwo7V3gihs44YqhLDrF7foLELAYFhpoXWLbQAG08hA/s1600/Dingle+weekend+021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTOsasfDxNqc5HD9G9Q2y8ODXEL0Ut5L5jNOfEDXZENC_f2GRHZv2VAzFEi3r9j-DW3WrK0KPvlVcOan02r5Iw4dKEigSi_G60DAwo7V3gihs44YqhLDrF7foLELAYFhpoXWLbQAG08hA/s200/Dingle+weekend+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5659241826286618802" border="0" /><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span style="font-size:100%;"></span></span></span></span></span></span></a><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7lx3WbN7eH7nlHrtFyy1VI4TZ5w0FPaewXjDhj072vJniyGncrYQKfMsv4xeX1raB5nVnflaBIPM2efg69ZJDEUL6UkgrrrrdIJuwXlngP_ZT4iPEX5hhIxMTBGSnRZ8YldADFXW2wDx/s1600/Dingle+weekend+024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7lx3WbN7eH7nlHrtFyy1VI4TZ5w0FPaewXjDhj072vJniyGncrYQKfMsv4xeX1raB5nVnflaBIPM2efg69ZJDEUL6UkgrrrrdIJuwXlngP_ZT4iPEX5hhIxMTBGSnRZ8YldADFXW2wDx/s200/Dingle+weekend+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5659242089876314242" border="0" /></a></span></span></span></span></span></span><span style="font-size:100%;"><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawpQMQB9b_3f2C232W3TbwoFwozWIZjV29HzkFN0M937szyp0bLi6sN2ddhsZQZBHLUVw9vtQi_vWbcAepXRFkgY0VC6nfY9FOaejfol39seNG_RXV6hCnK3pTCMFYV0QHDehz-JPoZLK/s1600/Dingle+weekend+019.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawpQMQB9b_3f2C232W3TbwoFwozWIZjV29HzkFN0M937szyp0bLi6sN2ddhsZQZBHLUVw9vtQi_vWbcAepXRFkgY0VC6nfY9FOaejfol39seNG_RXV6hCnK3pTCMFYV0QHDehz-JPoZLK/s200/Dingle+weekend+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5659241824310486130" border="0" /></a></span></span></span></span></span></span><span style="font-size:100%;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjKuOxcWAsapwPu3K20E_g0aDdDm_QW5JtSt6Da__YM1ECJ5LIyEAkAW5-tXmviGXe6Z75H0xS1hN_5Ory6SwFNKOh1JbzQkiHeMC5AxS9PjixXDNDQBl9fadmi1a7D6IUdOR1oPu1-3v/s1600/Dingle+weekend+010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDjKuOxcWAsapwPu3K20E_g0aDdDm_QW5JtSt6Da__YM1ECJ5LIyEAkAW5-tXmviGXe6Z75H0xS1hN_5Ory6SwFNKOh1JbzQkiHeMC5AxS9PjixXDNDQBl9fadmi1a7D6IUdOR1oPu1-3v/s200/Dingle+weekend+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5659241811335401970" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br /><span class="Apple-style-span" style=" font-weight: bold;font-size:x-small;" ><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"></span></span></span></span></div>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-77873015435993612032011-09-28T00:20:00.000-07:002011-09-28T00:28:16.794-07:00Dingle Food Festival<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25VU6NXRYqno-QJCt6MjtQKHDWM2Tn7JN3CMDcK0zsh4WpY60dVTRvHvhhEu8FL3UO1PnSgT4b-ZLw8J77tn4IgtG3Nl_NUR0OR92-irSJG8X0imLH1kKy00_E7vSEoANh5qaeQOgWMFe/s1600/logo.png"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 128px; height: 132px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25VU6NXRYqno-QJCt6MjtQKHDWM2Tn7JN3CMDcK0zsh4WpY60dVTRvHvhhEu8FL3UO1PnSgT4b-ZLw8J77tn4IgtG3Nl_NUR0OR92-irSJG8X0imLH1kKy00_E7vSEoANh5qaeQOgWMFe/s200/logo.png" alt="" id="BLOGGER_PHOTO_ID_5657308894566316674" border="0" /></a><br /><p><span class="textstyle0">This years festival will include series of cookery demonstrations, a food market, wine tastings, food related workshops , a foraging walk and much more! </span></p> <p><span class="textstyle0">A highlight of the festival include a taste trail in over 50 outlets, where festival goers can purchase taste tickets and sample local cuisine delights in locations that vary from pubs, and galleries to shop and restaurants.<br /></span></p><p>A key part of the festival is an open conference on a food related topic. In previous years they have used this as a vehicle to explore and promote the greater use of local produce and to encourage local farmers to diversify into growing for the local tourist market. This year’s they want to extend that thinking to include the local fishing industry, see this as having considerable potential both for the tourism industry and as a means of securing and increasing employment in the indigenous fishing industry.</p><p>For more details click <a href="http://www.dinglefood.com/index.asp">here </a><br /></p>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-31353954928133287052011-09-22T03:09:00.000-07:002011-09-22T03:39:32.268-07:00Beetroot - and the story goes on<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8szqRyHM_WS5TC_66HxSTobvrpJAuuskDEnnpW5k3bkkSpkbgHxBlOFi5bAzwD4JbKiL8oXFXX94L1Qe30YE6IzF4v3pt7xJm3FTty7LAauI00qcYBS0jyx6iOkWkovQQLFE0tHWbslm/s1600/Blogupdate+19.09.2011+005.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8szqRyHM_WS5TC_66HxSTobvrpJAuuskDEnnpW5k3bkkSpkbgHxBlOFi5bAzwD4JbKiL8oXFXX94L1Qe30YE6IzF4v3pt7xJm3FTty7LAauI00qcYBS0jyx6iOkWkovQQLFE0tHWbslm/s200/Blogupdate+19.09.2011+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5655131452182752066" border="0" /></a><br /><br /><div style="text-align: justify;">Last night was soup night and since I am still covered in beetroot, yes you guessed it, beetroot soup was on the menu. It is easy to make - just like any other soup - but the colour again was amazing. The taste was quite sweet and I thought it needed a lot more seasoning but Terence was quite happy with the pure beetroot taste of the soup.<br /><br />I boiled a <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_11UEILe1Z3yDNirnsx5WeAUrIMuPs90a3oDrhjU8TR3D0gA5TsX7UvXuubnUi1e1T-IKARKJ68aEd4E8uvaY84iUWKAT0DMzXI7NYPcsx68gSd6ttO-Ozd1vWWRlyj4Bvq2sJ7t41mu/s1600/Blogupdate+19.09.2011+004.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_11UEILe1Z3yDNirnsx5WeAUrIMuPs90a3oDrhjU8TR3D0gA5TsX7UvXuubnUi1e1T-IKARKJ68aEd4E8uvaY84iUWKAT0DMzXI7NYPcsx68gSd6ttO-Ozd1vWWRlyj4Bvq2sJ7t41mu/s200/Blogupdate+19.09.2011+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5655127927809191122" border="0" /></a>big beetroot (and I mean big) until tender. Chopped it into cubes. Sauteed onions, garlic and celery until translucent and added a cubed potato and the beetroot along with vegetable stock. Brought it to a boil and simmered until the potato almost broke down. Pureed it in a food processor and returned it to a clean pot. Added salt and herbs and served with a dollop of cream. Denis Cotter served his soup with cabbage and vodka (don't like cabbage apart from red and used all my vodka for my blackcurrants). The result was a sweet and earthy soup that was perfect for the windy and wet evening we had last night - sat in front of fire and slurped happily.<br /><br />We still have some beetroot left, so will have to find some more ideas and recipes. Any ideas?? Let me know.<br /></div>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-16005000721202336062011-09-22T01:09:00.000-07:002011-09-22T01:09:00.321-07:00Foodie News<div style="text-align: justify;"><span style="font-family:arial;font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9JryNmVACBJs9opakZpCnFRAp3Dn0IDDAWuKd3aEp63C0nlYdrCkoIl8fiQwdEuv4iLzWgAOmyhcu1p4K-W3C09YIFWTdeCRbMCZCc-nfey-ArARp94M4WlLKiKI0zoug30SAqPQa_pD/s1600/23271_205918878042_6389_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 180px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9JryNmVACBJs9opakZpCnFRAp3Dn0IDDAWuKd3aEp63C0nlYdrCkoIl8fiQwdEuv4iLzWgAOmyhcu1p4K-W3C09YIFWTdeCRbMCZCc-nfey-ArARp94M4WlLKiKI0zoug30SAqPQa_pD/s200/23271_205918878042_6389_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5654839559839873986" border="0" /></a></span><br /><span style="font-family:arial;font-size:100%;">September is always a great month for foodies. Harvest time is bringing along the most delicious foods from autumn vegetables to game. The latest Food & Wine has a great spread of game recipes. The following events are also taking place:</span><br /><br /><span style="font-family:arial;font-size:100%;">Young Chef Competition by <a href="https://www.facebook.com/eurotoquesireland">Euro-Toque</a> - started already but make sure to follow it on <a href="https://www.facebook.com/eurotoquesireland">facebook</a>. Wonderful talent can be discovered there.</span><br /><br /><span style="font-family:arial;font-size:100%;">The <a href="http://www.cheffactor.ie/">Chef-Factor</a> has also started again (deadline is 26th November). Make sure to send in your entry if you want to be in for a chance to win a 3-month cookery course in Ballymaloe</span><br /><br /><span style="font-family:arial;font-size:100%;">Octoberfest in Dublin takes place from 22nd Sept. to 9th October in Dublin's IFSC. The event is free so well worth a visit (tables for 10 can be booked for €260). Check out the <a href="http://www.oktoberfest-dublin.ie/">website </a>for more details.</span><br /><br /><span style="font-family:arial;font-size:100%;">Galway City will come alive as thousands of people travel from the four corners of the world to enjoy the remarkable </span><span style="font-family:arial;font-size:100%;"> oyster </span><span style="font-family:arial;font-size:100%;">festival , including the International Oyster Opening Championship from 23rd to 25th September.</span><br /><br /><span style="font-family:arial;font-size:100%;">Will post more details as soon as I come across them</span><br /></div>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-89428886715861900072011-09-21T00:17:00.000-07:002011-09-21T00:41:09.118-07:00Lemon Balm Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs_tS0Zq5TrjGAtkSkdLkoyVDyven0OY4CygLi62X8620zOckgkh_NqKbskkjuGHwbZ7eEUyQsI1FmBFN-yZMTFgXaiPjuPQaxcyru7c-PKTrPKllF7RmLPrdY6Wz5rD6k_PNa5th47Wk/s1600/Blogupdate+19.09.2011+003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs_tS0Zq5TrjGAtkSkdLkoyVDyven0OY4CygLi62X8620zOckgkh_NqKbskkjuGHwbZ7eEUyQsI1FmBFN-yZMTFgXaiPjuPQaxcyru7c-PKTrPKllF7RmLPrdY6Wz5rD6k_PNa5th47Wk/s200/Blogupdate+19.09.2011+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5654713945643897122" border="0" /></a><br />A few days ago I posted about my herb garden and the <a href="http://thedineandwineclub.blogspot.com/2011/09/herbal-connection.html">lemon balm</a> that started taking over the whole space. I search a bit around for ideas on what to do with it and came across this easy recipe for <a href="http://www.preferredconsumer.com/food_drink/articles/lemon_balm_recipes.html">lemon balm pesto</a>. I thought it sounded just too good and with my love for pasta the perfect solution. So yesterday, as Wendy came over for dinner (she is one of my favourite Guinea pigs) I made the pesto and mixed it with ricotta cheese, more garlic, onions and some seasoning. The recipe called for 3 cups of the pesto but since it was just Wendy and myself I thought I get away with just one cup. So I picked the leaves of the stalks (which took longer than to actually cook the dish), whizzed it in my super food processor together with olive oil and garlic. I tasted it and it was awful. Simply awful as if I took a spoon full of grass. So more garlic and whizzed it more finely. Drained the ricotta and started mixing the pesto in - a spoon at a time (there was no way I was using the whole lot of it). I added very finely chopped onions (the recipe called for minced onions bu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kxLyshdDv_j8kXIcJola5EBshJb62lYezkNMzYVrOreZhpxZ26D4DX38yqugoAvkG2kVCbRnGQG7pj16TB3n6yEYtB0EjXgwXmCGlJUpqSW2IqgnsFvJXMWaN-b-o53sswDWIL_nbyzN/s1600/Blogupdate+19.09.2011+002.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-kxLyshdDv_j8kXIcJola5EBshJb62lYezkNMzYVrOreZhpxZ26D4DX38yqugoAvkG2kVCbRnGQG7pj16TB3n6yEYtB0EjXgwXmCGlJUpqSW2IqgnsFvJXMWaN-b-o53sswDWIL_nbyzN/s200/Blogupdate+19.09.2011+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5654714286757450962" border="0" /></a>t I wanted some texture in it), more garlic and my herbal salt. After a few spoons full the ricotta started to taste quite nicely, so I added some grated Parmesan and et voila we had a mixture that I could use. Cooked pasta shells (there is a lovely little Italian shop in Ballincollig called <a href="http://cork.yalwa.ie/ID_103136110/Pane-E-Vino-Italian-Delicatessen.html">Pane E Vino</a> ) and filled them with the cheese mixture. Arranged them in an ovenproof dish and sprinkle some Parmesan cheese on top. Bake it until the Parmesan crisped up a bit. It was lovely, light and fresh - next time I will add a tomato sauce to it and bake it with the sauce. I am not sure if the pesto on its on would be nice (like tossing it with spaghetti or covering fish with it) but in the ricotta mixture, it was lovely. And thanks to Wendy for being so brave and always trying my experimentsElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-70861012845851041712011-09-20T04:18:00.000-07:002011-09-20T04:50:36.093-07:00Beetroot and more beetrootI love this time of year - where you can reap the fruit of your hard labour in the garden. Only problem is that it all comes at once and you are left trying to figure out what to do with it all. Of course, you can freeze some of it but there are some vegetables that don't freeze that well (at least I don't like them when thawed again). Beetroot is one of them. I already made jars and jars of Beetroot Chutney. This is a yummy relish that goes so well with most types of cheese and it looks so pretty with its dark reddish colour. Prepare a cheeseboard <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8I7jGYQsnIqIdP6-Dr4CBsriBilcLXjjW4ZnJOGD2Tj9nmsuJSDSsFRb5Ons65OCfqzus6AUs8pYXAaCBRl8NXavtYXoo8rG5_QIGBep-AeIYBryWyvUsS_SaNzyPq8P6kswwSlfxF7s8/s1600/beetroot.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8I7jGYQsnIqIdP6-Dr4CBsriBilcLXjjW4ZnJOGD2Tj9nmsuJSDSsFRb5Ons65OCfqzus6AUs8pYXAaCBRl8NXavtYXoo8rG5_QIGBep-AeIYBryWyvUsS_SaNzyPq8P6kswwSlfxF7s8/s200/beetroot.jpg" alt="" id="BLOGGER_PHOTO_ID_5654404680638347202" border="0" /></a>and have the chutney in little dishes in the middle of it. It is easy to make, just chop raw beetroot and put it with a chopped red onion in a preserving pan (I also added chopped apples), add vinegar, sugar, salt and let it bubble away until it becomes syrupy and the beets are cooked and tender. Fill sterilised jars and let mature for about a month before you eat it. Stores for up to a year. Keep in fridge when opened. Another option is of course, pickled beetroot which is so much nice than the shop-brought stuff.<br /><br />As all of my friends know, my favourite restaurant is <a href="http://www.cafeparadiso.ie/">Cafe Paradiso</a> and I think <a href="http://www.cafeparadiso.ie/about/denis-cotter">Denis Cotter</a> is one of the most talented self-taught chefs I have ever come across. Last year I went with a friend of mine and I ordered the beetroot risotto - amazing is a too small word to describe it. Anyhow - I remembered the risotto when I looked at the 'mountain' of beets I had and decided to give it a try. I cooked 2 medium beetroots until tender, peeled and chopped it into cubes. Tossed the cubes in olive oil and roasted it for about 15 mins. Took half the cubes out and pureed it in the food processor. The rest went back in the oven for a further 10-15 mins. The pureed beets went into hot stock and stirred together (keep it warm). Chop an onion, heat olive oil in a pot and fry until soft but not coloured. Add<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazQvf2X327zL2tjf2gzvcVfjeKE1ZAFGtxewD9BFZxIPJDjBQv_7d-lwxqNIvVB4raS_ehy7zMqOTq1Ct82FXuSPTkCpsnTNWooLZxBpJekIP28z3RtPExPl4-6ektm5wzLkKlUnDotOP/s1600/Blogupdate+19.09.2011+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazQvf2X327zL2tjf2gzvcVfjeKE1ZAFGtxewD9BFZxIPJDjBQv_7d-lwxqNIvVB4raS_ehy7zMqOTq1Ct82FXuSPTkCpsnTNWooLZxBpJekIP28z3RtPExPl4-6ektm5wzLkKlUnDotOP/s200/Blogupdate+19.09.2011+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5654404211697530402" border="0" /></a> the risotto rice and toss until all grains are covered in the oil. Stir for a few minutes and add some red wine. Stir until the wine has vanished. Now continue as with 'normal' risotto using the beet-stock (that gives the risotto the amazing dark-pink colour). When the rice is cooked, add the left cubes of beetroot and mix it up. I topped it with young goats cheese. Denis Cotter had a recipe with broadbeans and lemon-fennel-oil. Next time I try the beetroot risotto I will make some lemon oil beforehand and will drizzle it over the risotto - think the lemon will lift the dish to a different level - but I have to say, it looked amazing, tasted fantastic and I was proud as Larry of it....<br /><br />Tonight I will try a beetroot soup - watch this spaceElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com2tag:blogger.com,1999:blog-339869066654511376.post-79934760316173452112011-09-18T23:53:00.000-07:002011-09-19T00:54:28.932-07:00Herbal Connection<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSQNU-V2uOmT3viYkLownuT3eaHESB7jnsco-ZrTzgqxasN-4qFAjByntywqWUyGWC6_utDlv4qeqM25zvsP77diGoslIzGqN34Ism42hkn5RHoKu2UdAUITQYPLC6Fk4kN0dtmO-jkvw/s1600/Foodie+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSQNU-V2uOmT3viYkLownuT3eaHESB7jnsco-ZrTzgqxasN-4qFAjByntywqWUyGWC6_utDlv4qeqM25zvsP77diGoslIzGqN34Ism42hkn5RHoKu2UdAUITQYPLC6Fk4kN0dtmO-jkvw/s200/Foodie+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5653964980165387922" border="0" /></a><br /><br />My herbal garden is taking over at the moment and I was in urgent need to either cut it back and feed the compost or come up with some ideas on how to use a glut of herbs. Lemon balm and lemon verbena were the most dominant herbs and needed to be dealt with first.<br /><br />Lemon balm is a lovely herb but - I think - limited to a few uses; tea comes to mind. But there is only so much tea you can drink. I tried to dry it but it loses a lot of its fragrance. As I was cooking dinner the other day, I thought of a dessert th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4dmNYCbMmATO1BG6mwa-9II4wNUlSyDoNG7QBTLBbgStxVuyGtkzJsc7S0E7H_2_PsFVnpMcjSGh70WbONhM2401AJw3-uFhZ9BW_Lwj5dhaU9lcWfHwmVYwsicw2hfRtefPstOnPz6o/s1600/Foodie+008.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4dmNYCbMmATO1BG6mwa-9II4wNUlSyDoNG7QBTLBbgStxVuyGtkzJsc7S0E7H_2_PsFVnpMcjSGh70WbONhM2401AJw3-uFhZ9BW_Lwj5dhaU9lcWfHwmVYwsicw2hfRtefPstOnPz6o/s200/Foodie+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5653965505012197154" border="0" /></a>at includes lemon balm. The most quickest was lemon balm sorbet (Darina Allen has a lovely recipe). I left the raw egg white out as I didn't like the idea of it. Made a sugar syrup and infused it with the leaves of th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZtJuxE-cMaHHQm7FoMKQ4airqm4YE2yg2zDiAY70UQIGIQbTwC7jPO15Z3pxetxdHrMZRXlkNBU2fVMBqg32R09s714wiJyoSGiPS9xuBAr18TQc4atxeXklkL67f7Xfjx9nJjs5f1px/s1600/Foodie+009.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwZtJuxE-cMaHHQm7FoMKQ4airqm4YE2yg2zDiAY70UQIGIQbTwC7jPO15Z3pxetxdHrMZRXlkNBU2fVMBqg32R09s714wiJyoSGiPS9xuBAr18TQc4atxeXklkL67f7Xfjx9nJjs5f1px/s200/Foodie+009.jpg" alt="" id="BLOGGER_PHOTO_ID_5653964985182484066" border="0" /></a>e lemon balm. Juice of 3 lemons went in as well and then off to the ice cream machine (no worry if you don't have one, you just needs to freeze it and take it out every hour or so and fork the sorbet up). The result was a very refreshing and soothing sorbet. Not bad at all. While searching for some ideas, I came across a recipe for <a href="http://www.preferredconsumer.com/food_drink/articles/lemon_balm_recipes.html">lemon balm pesto</a> which I will try next. So watch this space.<br /><br />Lemon Verbena is one of my favourite herbs as the fragrance of it is so soothing, fresh, calming and is simply the essence of Summer. While my first verbena bush died a frosty death last year, this one is strong and growing as much as the lemon balm. You can eat the leaves uncooked as the taste is very bitter but infuse it in cream and you have the most aromatic smell going through your kitchen. It was my neighbours anniversary at the wee<span style="display: block;" id="formatbar_Buttons"><span class=" down" style="display: block;" id="formatbar_CreateLink" title="Link" onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);"><img src="img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span>kend and I wanted to give them some home<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD3Bn7B6Ol0azPtcRJEtaMW1IIROeI0Z3SVOFfH9O87NAGFfyzBufRM5KUoSGcstZxj3nOQPzDKYr9e2Kx1czHQMH5g0EsC_WDgobmMGPjYd12Ga-gmxn9vxWMtRq5Y9onGve5UO4Eqh_/s1600/Blogupdate+19.09.2011.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxD3Bn7B6Ol0azPtcRJEtaMW1IIROeI0Z3SVOFfH9O87NAGFfyzBufRM5KUoSGcstZxj3nOQPzDKYr9e2Kx1czHQMH5g0EsC_WDgobmMGPjYd12Ga-gmxn9vxWMtRq5Y9onGve5UO4Eqh_/s200/Blogupdate+19.09.2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5653965510462139778" border="0" /></a>made chocolates. I had already finished a batch of cinnamon truffles but wanted to use the lemon verbena. So, brought some cream to the boil and added a handful of lemon verbena leaves. Left it to infuse for 15-20 mins, returned the cream to a boil and strained the cream into a bowl with white chocolate. Stirred until everything was combined and poured the cooled mixture in my prepared chocolate moulds. The result was a creamy fragrant truffle that - at least I thought so - was the essence of elegance. For more ideas and recipes - <a href="http://www.yummly.com/recipes/lemon-verbena">click here</a><br /><br />My next herbal project is a variety of herbal oils and of course the lemon balm pesto.Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-47963502099184699732011-09-06T00:18:00.000-07:002011-09-06T01:29:40.611-07:00100 ways with Courgettes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMp-I7qZqvNdWYiEWewjIJ7NzVhcJFdZnUCLYV6oQQYPpGFiCr5Nz7piMUoPjIw4SJBshxzsqM3tgBuStt9kEK2sXv2FzRqOdr7VZfsUeesYu_GN4D-LLZnt2A-3ZGzHqkvoRiZu1ZzXo/s1600/Blogupdate+6.9.11+003.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMp-I7qZqvNdWYiEWewjIJ7NzVhcJFdZnUCLYV6oQQYPpGFiCr5Nz7piMUoPjIw4SJBshxzsqM3tgBuStt9kEK2sXv2FzRqOdr7VZfsUeesYu_GN4D-LLZnt2A-3ZGzHqkvoRiZu1ZzXo/s200/Blogupdate+6.9.11+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5649158674111235746" border="0" /></a><br />In case you are growing courgettes in your garden, you might be overwhelmed with the glut of fruit one plant can produce. I am currently very overwhelmed as the courgettes grow faster than I can eat them and obviously, I don't want to give them all away. As I don't like freezing courgettes (my dad used to do that- I find they get all gluey afterwards). Anyhow, what else to do with them..... here are some ideas.<br /><br />Chutney: I have come across a really nice recipe for spiced courgette chutney the other day and had to try it. Onions, courgettes, apples, cider vinegar and a spice bag of ginger, gloves gave the kitchen a wonderful smell. Cook for 2 hours or until darkened and thick and pour in sterilised jars. Leave for at least 3-4 weeks before eating it so that the aromas can develop nicely.<br /><br />But since there is only so much chutney you can make and eat, I made stuffed courgettes last night. Cook mince with onions, carrots, mushroom, tomatoes (I also added some peas), add some tomato passata (seasoning and herbs to your liking), cook until done and the liqu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviFE7h8gclt_0Fha7Oh0w7Ifs2tg9VxRhApQ0wMDyHaUKlEsrEYkZT8FuSCVBImuWaYcfJYki0V6v1p_KNdQD74cFTcKENgkDIp9gewREo-vjCrpReFsZlpwWBUvN7ZaB-SnuWxCTr9el/s1600/Blogupdate+6.9.11+005.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjviFE7h8gclt_0Fha7Oh0w7Ifs2tg9VxRhApQ0wMDyHaUKlEsrEYkZT8FuSCVBImuWaYcfJYki0V6v1p_KNdQD74cFTcKENgkDIp9gewREo-vjCrpReFsZlpwWBUvN7ZaB-SnuWxCTr9el/s200/Blogupdate+6.9.11+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5649160485161756914" border="0" /></a>id of the meat has evaporated. Cut the courgette lengthwise and scoop out the seedy part (bigger courgettes are better suitable). Chop the scooped flesh and pan-fry until the liquid has evaporated. Add to the meat mixture and stuff the courgette halves. Place courgettes in an ovenproof dish and add some water (or stock - I always mix a bit of water with tomato passata). Cover with tin-foil and place in medium-hot oven for 30-40 mins (depends on the size of the courgettes). In the last 5 mins, take off the tin-foil and sprinkle some grated cheese over the courgettes and return to the oven until the cheese has melted. Et Voila - stuffed courgettes.<br /><br />I love going to Avoca in Dublin. The display of food in their cellar cafe is amazing and always inspires me to<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_yCC-xK-Zlb1TagcJ1VNOSdwlJVYnbzlQjlXtR8PvpcnqE2AdX8GBhYCAepfHp6cJY6ZrJxHBvarvcrBY03EI3GmDGdSbNdKo87v2Nk16vp8RVClQNv-CK7VSv1H5uirYDtoKGKZYAXE/s1600/Blogupdate+6.9.11+004.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_yCC-xK-Zlb1TagcJ1VNOSdwlJVYnbzlQjlXtR8PvpcnqE2AdX8GBhYCAepfHp6cJY6ZrJxHBvarvcrBY03EI3GmDGdSbNdKo87v2Nk16vp8RVClQNv-CK7VSv1H5uirYDtoKGKZYAXE/s200/Blogupdate+6.9.11+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5649160292104230498" border="0" /></a> try new things and to forget about pretty and neat. Rustic is the way to go for homely food. I tried that last night with a courgette tart. Blind-bake shortcrust pastry. Chop courgettes, onions, red pepper, garlic and pan-fry in olive oil. Layer in the baked pastry shell. Mix cream with a bit of pesto and whisk in an egg. Season to you liking and pour over the vegetables. Crumble goats cheese on top and bake until egg mixture is set. Looks lovely and rusty and is comfort-food at its best.<br /><br />Another wonderful idea is courgette soup. Smaller courgettes go better here as the flavour is so much more<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnG-XvBn2Td6Cz4sbxJWYbeoI5lP9SrPui1hLc4maHl4RCWb_k-_nSpCDl53W6LNU8SrUpC2iiVp2A0b69prdOYNM_OnWHhkjmAkRMHDzvXcWmwWGT5zqZ1slfJKMmSsU3qsZAc2b-BlG/s1600/Blogupdate+6.9.11+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnG-XvBn2Td6Cz4sbxJWYbeoI5lP9SrPui1hLc4maHl4RCWb_k-_nSpCDl53W6LNU8SrUpC2iiVp2A0b69prdOYNM_OnWHhkjmAkRMHDzvXcWmwWGT5zqZ1slfJKMmSsU3qsZAc2b-BlG/s200/Blogupdate+6.9.11+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5649160276659703074" border="0" /></a> intense yet delicate. Sweat some chopped onions in a pot, and the chopped courgette and stir around for a few mins. Add vegetable stock and cook until tender. Blend in a food processor until smooth (or chunky if you like that). Return to a clean pot and reheat. You can add crumbled goats cheese when serving. I like to add orange zest and juice before processing. Orange and courgette go so well together.<br /><br />For more ideas for courgette recipes - <a href="http://www.courgetterecipes.co.uk/">click here</a><br /><br />P.S. Courgettes, tomatoes, peas and onions all came from my kitchen gardenElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-70207703950947619422011-08-19T03:11:00.000-07:002011-08-19T03:12:40.563-07:00New posts coming soonI have to apologise for not having posted anything lately. I promise I will get better at it again. I have some plans for the coming months - of course foodie plans. Cheesemaking, wine & cider making, my own spiced beef etc..... so please watch this space
<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-339869066654511376.post-63161040678034857642011-06-02T10:51:00.000-07:002011-06-02T10:51:00.083-07:00Puffball anyone???<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfpyn6OgZsimxalcdWVVozKRX6Zc3lA3JbVGivzXfnpkdwHw3Aii_FkvFpQ3UtN2e_RrkSNhv1Hk1AdosY6xo2Y5WmLyIIyIuFrRuhzMEs8x2OJO9tderD5BlQ_KmQNu5Qz6p4Xd_iVcn/s1600/puffball.jpeg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 104px; height: 78px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfpyn6OgZsimxalcdWVVozKRX6Zc3lA3JbVGivzXfnpkdwHw3Aii_FkvFpQ3UtN2e_RrkSNhv1Hk1AdosY6xo2Y5WmLyIIyIuFrRuhzMEs8x2OJO9tderD5BlQ_KmQNu5Qz6p4Xd_iVcn/s200/puffball.jpeg" alt="" id="BLOGGER_PHOTO_ID_5613157525061499090" border="0" /></a><br />I am never sure which mushrooms are safe to pick and which aren't. A friend from Germany (an American living in Berlin) sends me dried wild <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazoGdDsnHDXSipPW93tVR4UIHtJm7ocAvhH3ZbDZBHHOR07XHNQgT7gMy3dsA4gmISlqmFMVmz2DN1Sbp7K0o7uT0hbLUhBT4JOjrgSamiSi3QWzZ2jP7snsbmJnDWETJICAbl69ORRYM/s1600/31.05.2011+012.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazoGdDsnHDXSipPW93tVR4UIHtJm7ocAvhH3ZbDZBHHOR07XHNQgT7gMy3dsA4gmISlqmFMVmz2DN1Sbp7K0o7uT0hbLUhBT4JOjrgSamiSi3QWzZ2jP7snsbmJnDWETJICAbl69ORRYM/s200/31.05.2011+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5613157811636492226" border="0" /></a>mushrooms every year and I am really lucky that he knows his mushrooms (I save a lot of money as I never have to buy dried mushrooms).<br /><br />One of the most recognisable mushrooms is the puffball mushroom. It really looks like a puffed up ball. It is white with a spongy but smooth surface. Cut open it looks like a sponge. You need a sharp knife to slice it as it tends to crumble a bit.<br /><br />Terence found a puffball the other day and brought it ove<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmdqslSoB6DV1t-WoFh6FP1-PR8qVytMhhQdGQuzIC9zUsEGa_Id55xaKg_DIp511CCs9NoC2DdH18FmKN_K8GzylnzEq8cnOT-ZCSG54QvlfbLHAJ-vdQpMB4NBDbQTd3obqU53RHuPz/s1600/Book.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 138px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmdqslSoB6DV1t-WoFh6FP1-PR8qVytMhhQdGQuzIC9zUsEGa_Id55xaKg_DIp511CCs9NoC2DdH18FmKN_K8GzylnzEq8cnOT-ZCSG54QvlfbLHAJ-vdQpMB4NBDbQTd3obqU53RHuPz/s200/Book.jpg" alt="" id="BLOGGER_PHOTO_ID_5613157529344459170" border="0" /></a>r for <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmWYf2pRebZypPMGRVxPZd7WHZaHXDaYwmyyWf-EuI-IhyphenhyphenqfUpiRURRETBj1QoA_otXs23tErpA1MsFSmC6CEbJ5PoTgC7VVh-YP1MW556bdWsNGpK1uNOnIgCs8dDL9Igi_Yh7yv4sWe/s1600/31.05.2011+013.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbmWYf2pRebZypPMGRVxPZd7WHZaHXDaYwmyyWf-EuI-IhyphenhyphenqfUpiRURRETBj1QoA_otXs23tErpA1MsFSmC6CEbJ5PoTgC7VVh-YP1MW556bdWsNGpK1uNOnIgCs8dDL9Igi_Yh7yv4sWe/s200/31.05.2011+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5613157817662577122" border="0" /></a>breakfast. I cubed it and sauteed it in olive oil and butter. Scrambled eggs and freshly baked bread completed a great Saturday breakfast - just yummmmmmm<br /><br />For more recipes, try <a href="http://www.cafeparadiso.ie/about/denis-cotter">Denis Cotter's</a> cookbook '<a href="http://www.cafeparadiso.ie/book3">Wild Garlic, Gooseberries and me'</a> as he covers the puffball nicely.Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0