This classic chilled summer soup is simple to make and full of delicate summer flavors. The recipe is simple, but it allows for infinite artistic expression.
This is one of those recipes that can be made vegetarian or not (you can use chicken stock or vegetable stock), but the vegetarian version is in no way inferior.
This is a Perfect Martini (that is, equal parts sweet vermouth and dry vermouth instead of all dry vermouth) with orange juice for sweetness and complexity.
I enjoy the Bronx Cocktail in the summer, or anytime during a Yankees game!
Because of the sweet vermouth and the orange juice, this works well with a wide variety of gins, including some of the more daring new American gins.
This is a very old drink that has gained new celebrity. The inspired combination of white rum (or aguardiente), lime, mint, and sugar has been traced to a 16th century drink borrowed from indigenous Cubans. At that time it was intended to cure scurvy and dysentery. Today it is made with finer versions of the same refreshing combination of ingredients, and its uses are more recreational than medicinal!
Lorna and I spent 15 days in Ireland, dining out every night. We learned a few things that you might want to know if you are planning a vacation to Ireland.
To dispense with old stereotypes, there is plenty of good food in Ireland, including many excellent preparations of traditional old dishes. We never did see corned beef and cabbage on the menu, or any corned beef at all, for that matter. There is mediocre food to be found, of course, but if you plan ahead, you can do very well indeed.
Guinness is everywhere, of course, and they have a new hoppy lager offering called Hop House 13. It is not clearly marked on the tap handles as a Guinness product, so you may think that you are giving support to the local craft beer scene when you're actually supporting their common rival!
Beyond that, though, there is a thriving craft beer culture. In every part of Ireland we found local offerings. The Irish craft beer scene is not as established as the US craft beer scene, and it has to work extra hard against that constant Guinness headwind, but with some research you can find some exciting new Irish brews. Perhaps if American tourists get into the habit of asking for something other than Guinness, some restaurants and pubs will open new taps for the local products.
Regular readers know that we drive quite a lot. Our favorite Saturdays are spent in the car, exploring scenic locales and discovering foodie goodness.
In June of 2016, we took a long-anticipated vacation in Ireland. Naturally we spent most of it driving through some of the most sublime scenery we had ever explored. Of course we also found lots of foodie goodness, which is documented elsewhere in this blog. This post is for those who are considering a vacation that involves driving in Ireland.
The first thing to know is that it's expensive to drive in Ireland. Gas is expensive, of course, as it is in most of Europe. But the car rental is pricey, too. We rented from Avis at Dublin airport, and were disappointed to learn that they do not honor the CDW (collision damage waiver) insurance that many credit cards provide automatically when you use them to rent a car. The CDW cost nearly as much as the car rental, and it has a thousand-Euro deductible! They also had a super-CDW with no deductible.
Irish pancakes are not like American pancakes. They are thinner, closer to a crepe than to a big fluffy American pancake, with no baking powder. They are typically served with honey or jam, or brushed with lemon juice and dusted with sugar.
Pancakes figure prominently in the Irish celebration of Shrove Tuesday, or Mardi Gras, which they also call Pancake Tuesday. This is the day to use up all the eggs and fat in the house to prepare for the Lenten fast. My mother's side of our family still makes pancakes on Shrove Tuesday!
This was one of those inventions born of necessity. Lorna had bought a lovely piece of cod, but I did not have the ingredients for my usual preparation.
I remembered a wonderful light fish dish that I had had in Xrisohorafa, a lakeside village in remote northern Greece on a similarly hot night many years ago, a simple preparation of fish with olive oil and lemon juice, with some parsley and sea salt. I had some butter on the table so I used that instead of olive oil; it was a fortuitous substitution.
Travelers from New England soon learn that Ireland has a very different coffee culture. While Americans consume on average .931 cups of coffee per day, the Irish consume only .215, or less than one quarter of the coffee their American counterparts consume.
We explored the countryside and also the biggest cities, Dublin and Belfast, and of course I was on the lookout for good coffee. Here's what I discovered:
Svíčková na smetaně (hereafter simply svickova) is classic Czech home cooking, but it is often made for fine dining events as well.
It's a braised sirloin of beef with a sauce of pureed vegetables and cream, traditionally served with fluffy knedlicky (bread dumplings sliced with a thread).
I made this with my Czech friend Jana in November of 2015, when the coming winter made her think of her father's Svickova back home in Prague!
We had a Swedish feast. I don't remember why...I guess it seemed like a good idea at the time. We had no lutfisk, but I had acquired some Swedish potato sausage and the rest became self-evident.
We had:
What a treat is fresh pasta! When we toured Italy in July 2015, our most memorable meal was a plate of fresh ravioli in Rome. The story is rather longer than this page requires, but the bottom-line result was that fresh home-made pasta is work exploring, so I did.
In this case, it was for Annette's Genoese Birthday, so I made silky-smooth, super-thin Genoese Mandilli de Saea (Silk Handkerchiefs) with fresh pesto. It was fun and delicious!
This beautiful, light sponge cake works well in a fancy mold, and it accompanies berries, preserves, or chocolate sauce wonderfully. Unlike the similar Genoise Butter Cake, this one uses no butter.
There is something to be said for a restaurant where you order your favorite dish every time you go, and it always tastes the same. It’s as comforting as the pillow upon which you lay your head, but Bondir isn’t that sort of place. Oh it’s comfortable enough, and the staff is welcoming, and there are no snooty waiters peering down their noses to see which fork you choose. We entered the premises at 279A Broadway in Cambridge on a chilly evening and were offered a seat by a warming fire. We sipped Spanish cava and enjoyed the homelike atmosphere.
But as soon as they brought the bread basket, what we thought of as reality began to twist and bend. There was “sea bread” in which black squid ink ranged across the slice like the negative of a photo of the Milky Way. The bread also contained shrimp and seaweed. I think the shrimp may have been dried and ground to a powder. The bread had the heartiness of wheat and a briny flavor that reminds you of the scent of the ocean when you walk in the froth of waves in the cool of a summer sunrise. I ate it in fascination tinged with disbelief.
One of our favorite breakfast or lunch dishes on a cold rainy day is this old Scottish favorite made from smoked haddock in a white sauce, with the white sauce made from milk in which the fish was cooked.
Finnan haddie is smoked haddock. You can sometimes find it frozen at your fishmonger. That's OK - Finnan haddie is said to have been invented by a penurious Scot who wanted to salvage a load of haddock damaged by smoke in a warehouse fire. Rather than let it be discarded, he claimed it was the Irish ("Fennian" or "Finnan") style and sold it for food. So this recipe was never developed to use the purest, freshest, local ingredients - it came from a salvage operation!
Finnan Haddie can be a tricky dish. In general, people that like it the way they like it (follow that?) and any deviation is simply wrong. For example, one of our favorite restaurants used to make it one way, and Lorna loved it. Then the new chef changed the recipe and she won't eat it any more. It wasn't a big change - he didn't add pickles or substitute mussels for haddock - he just makes it thinner.
So this recipe is for a thicker version. It's easy to thin it by adding milk or cream, but it's a little more work to thicken it up again.
