Earlier this year we were lucky enough to go on a trip to Ireland to visit our dear friends the Boylan’s. A few of the highlights for me (besides the beverages galore and the most friendly hospitality) were the cows, the food and the country-side. I would even dare say, that it was in that order. The cows were just so big and beautiful and oh-so-healthy looking. They were literally everywhere I looked. I was constantly saying, “stop the car!” so I could take yet another picture of them. As for the food. I was pleasantly surprised at just how good it was. It’s not that I thought it would be bad, I just did not realized how stellar it was going to be. My two favorite things that I ate were Leek and Potato Soup and, of course, the famous Irish Soda Bread. I think I was home for a week before I had to make them both. The great thing about this particular bread recipe is that it is easy to whip together. It also keeps well (you can even freeze it) and it makes great sandwiches and toast.Now for the country side. Wow! If you have never been to Ireland then go! And if you have been there, then I imagine that you will know what I mean when I say it is just beautiful. I still remember the day we drove by this field…it was just spectacular. The sun was moving across the field and there we cows and sheep everywhere. It was so memorable that it was like it was no real…more like a scene from a movie.
This is a picture of our hotel…NOT! But wouldn’t it be nice :-)
Well, I could go on and on with pictures as I took more pictures on that trip than I think I have taken in my whole life. Enjoy the Leek and Potato Soup and the Irish Soda Bread and when you are eating it, pretend you are in Ireland…of course, for that, you would likely need to have a pint of beer with your meal as well; isn’t that right Michael? :)
Cheers – dawn
Plump raisins, cinnamon, pecans and walnuts are magic ingredients in this fantastic raisin bread.
I have always been a fan of raisin bread. Actually, let me rephrase that – I used to be a fan of raisin bread when I was younger; however, as I got older, I realized that the raisin bread I had been eating was actually not that great. It’s sort of the same thing with the chocolate that I used to eat as a kid. I used to think it was so good, but now I know that it was really just brown wax :-)
There is really no comparison between this bread and the pre-packaged stuff that I used to eat…yet it still satisfies the kid in me.
This bread does take a bit more time then simply removing a twist tie; however, the end result is well worth the effort. Plus your house will smell absolutely fantastic and you will feel like a rock star for making it!
Here is a link to the full step-by-step text recipe for this Cinnamon Raisin Nut Bread.
Hope you enjoy it!
Ciao for now
These cookies are my take on the Power Cookies from Capers, a local community market here in Vancouver…you might also know them as Whole Foods :-) I once tried to get the recipe, but there was no way they were going to give it up…so off to the kitchen I went. I think I made about 10 batches of cookies before I found something that I was happy with. In fact, some say these are even better than “their” cookies…but I’ll let you be the judge.
Because they are full of nuts and seeds, I would venture to say that they are not a “diet” cookie. I usually make them and pack them along for the ride whenever we do something outdoorsy…like a hike or a long walk.
I have made these a few times for a running group that I am lucky enough to be a part of and I can honestly say that no one seems to be worried about a few extra calories or a bit of chocolate. We are all currently, training for the BMO half marathon in Vancouver, which btw I like to call the “FULL 21” because who wants to do 1/2 of anything; right? Hence the name of the cookies.
Hope you enjoy them. Here is a link to the full text recipe for these nutty little energy-boosting cookies.
Ciao for now
UPDATE: I am currently training for my first marathon. I figured since I turned 42 years old this year, it would be a good time to run 42 kms :-) So now I guess these do not necessarily need to be called “The Full 21” anymore!
I never understood why a side of creamed spinach was so expensive when I ordered it in a restaurant…that is until I made it myself. Now, I would say that a really good creamed spinach is worth every penny because it takes a fair bit of work to make. It’s not a side that you’d make for a quick weeknight meal; rather, it is one that is left for the weekend or a special occasion. I suppose that is why it is often served at fancy steak houses.
There are many ways to make creamed spinach. The spinach can be left whole, it can be chopped up or it can be pureed, which is my preference. The creaminess can come from adding bechamel or some reduced cream. Again, I prefer the latter.
Although creamed spinach goes particularly well with a delicious grilled steak, it also goes well with many other proteins such as fish or chicken.
If you have not tried it already or if you have never had a really good creamed spinach, you might want to try this recipe for Creamed Spinach.
Have a great weekend ya’ll.
Ciao for now
Though I don’t make or even eat quiche that often, when I do Quiche Lorraine is generally the one I make. There is just something about the simplicity of the ingredients and how well they come together to create such a delicious tart.
This classic French quiche is made with eggs, cream, bacon and Gruyère cheese.
Combined with a buttery pastry dough this quiche is a great thing to make around the holidays (or for any other time of year).It can be served by itself for a light snack or with a nice tossed salad for something a bit more substantial.
Here is the link to the full text recipe for Quiche Lorraine – enjoy!
Have a great holiday everyone.
dawn (and the Rouxbe team)