Part two – Cooking with Ford at Irish consulate private dinner event



What authentic Ulster Kitchen event could be without our classic Wild caught smoked salmon on Irish brown bread?  We topped the buttered bread with creme fraiche (cultured cream) hand made in Vermont (by Vermont butter and cheese creamery), capers, springs of dill and freshly ground black pepper.  You can find a recipe for Irish brown bread in the Shamrock and Peach bakery chapter adapted for the American cook.   If you can source freshly ground wheat from a small farm producer or can crush grain with your own mill your bread will taste more true to Irish brown bread.  Irish flour is much lower in gluten and milled in smaller batches with a much lighter texture and taste.

After welcome nibbles guests were seated for their salad and then soup course.  I have posted the recipe for my Pumpkin and lentil soup on a previous blog (page 99 in cook book) and it’s always a huge hit for fall.  I used red lentils that were so bright and colorful with the orange pumpkin and of course the sweet Georgia Vidalia onions.  The pureed soup was crowned with torn cinnamon croutons!

A change in the air as we embrace fall flavors!

Judith the Irish foodie





Dinner at Irish Consulate and cooking with Ford



Last weekend the Shamrock and Peach was invited by our Irish consulate general to cook a 5 course Irish dinner.  When I told my hosts a friend was coming to help me cook it was a really fun surprise to see celebrity chef Ford Fry cooking with me in the kitchen.  Many of our guests were customers of the King and Duke, Jct Kitchen, the Optimist and 246 and knew they were in for an Irish treat with a true Southern chef inspired influence.  The evening was an honorary fund raising event for the upcoming St. Patrick’s Day parade in Atlanta in the private Buckhead home of our Irish consulate general.  

Naturally, we served authentic Irish recipes but with the help of Ford we had fun adding that extra special modern Southern twist!  Why not make what’s already great… greater!   One of our nibbles as guests arrived include crispy Irish oatcakes topped with Southern Pimento cheese (made with Irish Dubliner cheese), crumbled apple wood smoked bacon and freshly chopped chives. Image


You can only imagine how much fun I was having learning from the master and cooking for our very own Atlanta based Irish consulate and honorary guests.   More photos and stories to come hope you enjoyed just a taste of our evening!


Judith the Irish foodie

An ode to Blackberry picking


Reflecting on the influence of this Irish poet at his passing from my homeland in Ulster.  Few poems have gripped me more and in particular the poem entitled Blackberry picking.  At his passing it’s the time of year (late August/early September) where blackberries are growing wild in the hedges in Ireland.  One of my favorite childhood memories was to pluck these dark juicy berries and bring them home to make a blackberry and apple pie and big pot of jam.

My grandmother used to make black berry jelly too!  The poem infers the importance of living life in the moment as the blackberries just like life opportunities will become rotten and wasted if not used.

“Like thickened summer wine summers blood was in it leaving strains upon the tongue and lust for picking”

Pick and eat!

Judith the Irish foodie