By definition, chutney is a relish-like sauce made with fruit, sugar, spices, and vinegar. It was often made to give late summer and autumn fruits a long shelf life and was used to add contrasting flavor to meats, especially poultry and game. It’s also a great — make that fabulous — addition to a…
ContinueAdded by Margaret M. Johnson on March 4, 2020 at 7:00am — 1 Comment
Nothing warms the heart (and the stomach) in winter more than the mashed potato-topped casserole known as Cottage Pie. In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the foundation for many Irish farmhouse dishes, especially this long-time favorite…
ContinueAdded by Margaret M. Johnson on January 17, 2020 at 10:00am — No Comments
I haven’t posted in a month and my Irish guilt is gnawing at me! So it’s back to business this week as “that time of year” is fast approaching. I’ve already started plumping my fruit for the several varieties of fruitcake that I make, but not for this one because the fruit is boiled! I’ve had the…
ContinueAdded by Margaret M. Johnson on November 9, 2019 at 3:30pm — 2 Comments
Actually, they’re already here — and in great abundance I might add — in supermarkets, at farm stands, and on doorsteps everywhere. In the kitchen, their tasty orange flesh is used in all kinds of recipes, from morning muffins to delicious breads and loaves. I personally love to make pumpkin…
ContinueAdded by Margaret M. Johnson on October 9, 2019 at 9:30am — No Comments
Driving around Ireland definitely makes you hungry — and sometimes forgetful — so after a day of touring around West Cork I arrived without a reservation at The Fish Kitchen, a smallish restaurant in Bantry situated, appropriately, above a fish market. Call it the luck of the Irish, but …
ContinueAdded by Margaret M. Johnson on August 19, 2019 at 3:00pm — No Comments
Move over hot dogs, hamburgers, and steaks; make room for a whiskey-enhanced grilled lamb and delicious grilled tomatoes to go with it. With tomatoes coming into season in a big way, I think you’ll enjoy these new recipes to add to your grilling agenda for August and beyond.…
ContinueAdded by Margaret M. Johnson on July 26, 2019 at 4:00pm — No Comments
Strawberry season has just arrived where I live in the Northeast. The season is over almost as quickly as it arrives, so I grab as many as possible and eat, bake, or freeze them as fast as I can. As the Fourth of July approaches, they’re especially colorful in red, white and blue scones, treats you…
ContinueAdded by Margaret M. Johnson on June 20, 2019 at 8:30am — No Comments
I’m writing this post from Dublin, where I’m finishing up another great visit to Ireland. You know what that means? I’ve had potatoes [nearly] for breakfast, lunch, and dinner in as many shapes and textures as one can imagine: fried potatoes for breakfast, chips to go with fish at lunch, and…
ContinueAdded by Margaret M. Johnson on May 24, 2019 at 10:00am — No Comments
While locally grown berries are not quite in-season yet in most parts of the U.S., their wide availability makes them popular year-round. For a quick and delicious Easter dessert, you might want to serve this easy-to-assemble berries-and-cream dish known as Eton Mess. Despite its rather inelegant…
ContinueAdded by Margaret M. Johnson on April 16, 2019 at 2:30pm — No Comments
If it’s March, then it’s time to start thinking of soda bread, one of Ireland’s most iconic foods. It's safe to say that every Irish cook has a recipe for it that's been personalized by families either by name, ingredients, or method of baking. A few decades ago, I judged an Irish cooking contest and…
ContinueAdded by Margaret M. Johnson on March 5, 2019 at 8:30am — No Comments
Leek and potato soup, also known as brotchán foltchep (from the Irish words meaning “broth” and “leeks”), is one of Ireland’s most popular soups. Once thickened with oatmeal, today’s leek broth is thickened with potatoes and then buttermilk or…
ContinueAdded by Margaret M. Johnson on January 24, 2019 at 9:30am — 3 Comments
Onion soup is a surefire hit on anyone’s winter menu. Instead of using only yellow onions, this soup uses three — yellow, red, and shallots — adds Guinness to flavor the broth, and tops it with hearty, thick-cut croutons with melted blue cheese — Cashel Blue preferred! You can make the croutons…
ContinueAdded by Margaret M. Johnson on January 11, 2019 at 12:00pm — No Comments
Who doesn’t love carrot cake? I sure do, and when I learned there was actually a day devoted to celebrating it, I couldn’t wait to make one in its honor. For the record, food historians suggest modern carrot cake probably descended from carrot puddings popular during the Middle Ages when sugar and other sweeteners…
ContinueAdded by Margaret M. Johnson on January 30, 2018 at 8:30am — 3 Comments
Here is an article I wrote for my blog, IrishAmericanJournal.com, about Irish Stew. I thought you all might like to see this and maybe make some now that the weather is cold. Good Irish Stew will warm you up.…
ContinueAdded by ADRIAN McGRATH on December 28, 2017 at 9:30am — No Comments
Mincemeat, a mixture of chopped dried fruits, spices, and spirits, is a favorite holiday ingredient most often found in pies and tarts. It was developed more than 500 years ago as a way of preserving meat without salting or smoking, and gradually cooks sweetened it by adding ingredients like apples, oranges, and…
ContinueAdded by Margaret M. Johnson on December 11, 2017 at 3:30pm — No Comments
As promised in my last post, here’s another interesting recipe using one of fall’s most popular ingredients---pumpkin. Since most cooks find it more efficient to purchase canned pumpkin rather than to cut and scrape the flesh from a fresh one, this recipe uses pumpkin purée. You’ll find more like these in my newest…
ContinueAdded by Margaret M. Johnson on October 16, 2017 at 2:00pm — 1 Comment
It’s official — autumn arrived on Friday, September 22 — and that means apples, pears, and roast pork! I grew up with pork chops and applesauce, pork roasts cooked with apple juice or cider and, eventually, this sophisticated peppered pork loin cooked with Irish Mist and served with apple-pear chutney that seems to scream “fall.” You’ll find this and other delicious autumn recipes in my newest cookbook Favorite Flavors of Ireland. To…
ContinueAdded by Margaret M. Johnson on September 26, 2017 at 4:30pm — No Comments
My family always called this not-too-sweet apple cake “nobby” because my mother roughly chopped the apples, a method that left the top distinctly rough and, well, nobby! While she usually made it…
ContinueAdded by Margaret M. Johnson on September 11, 2017 at 10:00am — No Comments
The combination of chocolate and fruit is one that few can resist, so when I decided to offer this recipe for warm fruit compote, I realized I posted it back in February as a suggested topping for chocolate mousse cake to serve on Valentine’s Day.
Some things simply bear repeating, and with the wealth of late…
ContinueAdded by Margaret M. Johnson on August 28, 2017 at 8:30am — No Comments
It’s August, after all, so the problem of too many tomatoes is, well, a problem, especially if you grow your own. Even if you don’t, with so many varieties available —and you know you want…
ContinueAdded by Margaret M. Johnson on August 14, 2017 at 4:00pm — No Comments
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