Green Orchards and Irish Oatcakes

Apple season in the American south is in full swing, for those leaf peepers driving to the mountains looking to pick apples and visit rustic barns full of fall produce and gourds, the time has arrived! For me, the weather is just perfect this time of year, with the warmth of the summer still lingering, but the crisp cool nights and mornings a welcome change. The appearance of apples on farmstands and in country stores also reminds us of the change of seasons as we move towards Harvest – always a great time for foodies. Ripe produce and produce in abundance!

This October, I am really excited about teaching a fall inspired menu at my upcoming class entitled ‘Green Orchards an Irish oatcakes’ at Salud Wholefoods in Alpharetta   The menu is inspired by my homeland in County Armagh (also know as the Orchard County of Ireland) where Bramley’s are King of the crop, whilst the menu will also celebrate local North Georgia apples with delicious apple fusion recipes. So, as we were inspired, we drove up to North Georgia last weekend to enjoy the fall culture in full swing and fill our pantry with local apples and produce. -It’s been a tradition in our family since we moved to Georgia to make time to drive to the mountains in autumn to the source of the freshest produce we can find…and here we are! So, enjoy the ripe bounty and please check out my upcoming seasonal menu:  Here are the details:

Friday, October 06, 2017

6:30 PM – 8:30 PM

GREEN ORCHARDS AND IRISH OATCAKES!

DEMONSTRATION $45

With Chef Judith McLoughlin

MENU:

Apple Chutney with Kerrygold Dubliner Irish Cheese on Oatcakes

Celeriac and Apple Soup with Apple Wood smoked Bacon and Creme Fraiche

Apple Chicken with Sage, Spinach, Potato and Fennel

Georgia Apple Crumble with Irish Whiskey custard

Register: www.wfm.com/saludalpharetta

Whole Foods Market| 2800 Old Milton Parkway | Alpharetta, GA 30009 |

770.442.3354 x2 office

www.wfm.com/salud

 Love to see you if you live in the Atlanta area!

Judie the Irish foodie

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A touch of green! – Salsa Verde Flank Steak

Fresh and Easy Recipe

Grilling Out

We have really been enjoying Salsa Verde with our Grilled Steak this summer, and thought it was time to share this magical touch of green!  This Mexican style Salsa Verde uses green Tomatilios (not to be confused with green tomatoes). These fruits are wonderful, however, the skins can be a little tough so they need to be blanched or roasted before adding to the salsa Verde…little tip!

The recipe can be made chunky style (chopping all the ingredients by hand) or smooth by using the food processor or Vitamix to blend. Either way, it’s really fresh and delicious, and a good way to enjoy the last few weeks’ of grilling season.  Adding just a touch of Kerrygold Garlic and Herb butter to the resting flank steaks adds to the love (making this an Irish Mexican style recipe).  As always Enjoy!

Flank Steak with Salsa Verde (Mexican Style influence)

(recipe serves 4 people)

(for the steak)

  • 1 ½ to 2 Lbs Flank Steak (room temperature)
  • Salt and pepper and olive oil
  • 1oz kerrygold garlic and herb butter
  • (for the salsa verde)
  • 1 Lb (about 5) tomatillos (husked and washed)
  • 2-3 Serrano peppers or jalepeno peppers
  • ½ small onion (chopped)
  • 1 garlic clove
  • ½ tsp cumin
  • 1 bunch of cilantro
  • juice of 1 lime
  • 1 kosher salt and freshly ground black pepper

How to make it

  1. Preheat the grill to 400 degrees F. Season the room temperature flank steak with salt and pepper and drizzle with a little olive oil.  Cook the steaks for about 4-5 minutes on each side for medium cooked and juicy and a few minutes longer for well done (depending on the thickness of the meat).
  2. While the meat is cooking make the salsa. Place the tomatillos in a small saucepan with just enough water to cover them and gently simmer for 5 minutes just to soften.  Remove from the heat and place in an ice bath.
  3. In a food processor add the tomatoes, onion, peppers, garlic, cumin, lime and salt and pepper and pulse until smooth.
  4. Remove the steak from the grill and place on a platter to rest for 6-7 minutes. Spread the Kerrygold butter on the steak while it is resting.Slice the steak against the grain at an angle and then spoon over the Salsa Verde.

Judie the Irish foodie

Peachy Irish Whiskey Frozen Yogurt

Peachy Frozen Yogurt

Sweet endings!

Who’s up for a ‘super easy to make’ dessert that’s under 200 calories and tastes awesome? Me you say? How about a shot of Irish Whiskey (80 calories) and some Peachy Irish Whiskey Frozen Yogurt (90 calories)?  Tangy, tasty and totally great…

For those of you who are sensitive to dairy products you can switch out the Greek yogurt for coconut milk yogurt, and the pairing will still work a treat.  We like to pair this with an Irish whiskey that has a rich and floral fragrance to the nose, and sweet fruity notes of nectarines or citrus with a smooth mellow finish.

Other interesting flavor notes in whiskey that pair well with this peachy little dessert are vanilla & toasted wood,  and spicy notes perhaps from flame charred barrels.  Just like fine wines it’s all about personal taste and what you like!

Enjoy!

Peachy Whiskey Coconut Frozen Yogurt

(serves 4)

  • 2 1/2 cups peaches (frozen)
  • 1 cup Greek Yogurt or Dairy Free Coconut Yogurt
  • 3 Tbsp pure maple syrup
  • 3 Tbsp Irish Whiskey
  • (Serve with a dram of Irish Whiskey)

How to make it

  1. If using an ice-cream maker be sure to have the bowl frozen for 24 hours beforehand (an ice-cream maker is preferable but the recipe will work without having one).
  2. Combine the peaches, maple syrup and vanilla extract in a food processor or vita mix until smooth and then add the yogurt.
  3. If using an ice cream maker transfer in to bowl.  It takes around 15 minutes in my ice-cream maker and it’s best to eat straight away or transfer to a container and freeze for a few hours.  If you don’t have an ice-cream maker you can just freeze after combining in the food processor and enjoy the next day.
  4. To serve spoon the frozen yogurt in to a small bowl and enjoy with a wee dram of Irish Whiskey on the side.

Judie the Irish Foodie

Ireland’s 2017 Hotel Restaurant of the Year Awards

I am so proud of the deserved success of Chef Noel McMeel and his talented chef team at the Lough Erne Hotel. The Catalina restaurant was awarded Best Hotel Restaurant of the year at Ireland’s Food and Wine awards.  Miriam Atkins, editor of Food and Wine Magazine said “Ireland is celebrating a Food Revolution” – and how true that is!

This summer I was able to bring my wonderful American tour guests to dine at the Catalina restaurant and stay at the prestigious Lough Erne Hotel, which is always a particular treat. The welcome and treatment we receive is second to none and one guests even said that we are treated like royalty!  We are so looking forward to returning to dine in 2018 and on behalf of Shamrock and Peach tours offer our heartfelt congratulations!

Judith the Irish foodie

Fit for the Fighting Irish

The Notorious Irish mixed martial artist, Conor McGregor says “I never lose. Either I win or I learn“.  Last night in Vegas, the reigning UFC Lightweight Champion, and former UFC Featherweight champion lost the Ultimate Fighting Championship to Floyd Mayweather – no shame though as Mayweather is the best of the best – and he carried with him the pride of millions of Irish!. His competitor just proved too strong and this was one fight where McGregor had to learn after proving himself fierce, very fierce.

So what does this fighting champ eat to perform and look this good? How about good quality protein?  His nutritionist shared that it’s his recommendation to eat lean proteins before a fight instead of carbs. So in honor of team McGregor, we are sharing our Irish Whiskey Barbecue Sauce perfect for brushing on lean proteins after grilling…and before fighting, of course!!!.

Irish whiskey barbecue sauce ingredients:

  • 2 Tbsp. butter (or coconut oil)
  • ¼ large onion (chopped)
  • 2 cloves garlic (crushed)
  • 8 fl. oz. (1 cup ) Irish whiskey
  • 8 fl. oz. (1 cup) ketchup
  • 6 fl. oz. (¾ cup) apple cider vinegar
  • 2 fl. oz. (¼ cup) brewed coffee
  • 6 Tbsp. cup brown sugar
  • 3 Tbsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. coco powder
  • ¾ tsp. cumin
  1. To make the barbeque sauce, melt the butter in a small saucepan and cook the onion for a few minutes until they are soft but not browned. Add the garlic and cook for 1 minute more. Then combine all the remaining ingredients and simmer gently for 20–25 minutes or until the sauce has been slightly reduced.  Cool slightly before processing with an electric blender until smooth.

Judie the Irish foodie

Wild Foods Walk in the grounds of Ashford Castle

Chef Jonathan Keane and his team forage daily on the 350 acre Estate at Ashford Castle and were willing to share their experiences with Shamrock and Peach tours this summer.  Eating Wild foods is growing in popularity in Ireland and so has the idea of working with what we have. Certainly, a value my parents taught me and I feel ingrained in the Irish psyche.  There’ nothing like the flavor of fresh wild greens, flowers and berries just hand picked that day.  Our guests got to taste this first hand when dining at Wilde’s restaurant.  One of the culinary highlights of our meal at Wilde’s restaurant was the wood sorrel sorbet.  The tangy acidic herb  (also know as sourgrass) has a tart green apple flavor and it was the perfect palate cleanser with our feast.

May you enjoy the bounty of fields, forests,  gardens and coast!

Joy in the Journey

Ginger Pear & Parsnip Soup

pear-and-parsnip-soup-12The cooler Winter months are the perfect time for cooking root vegetables, especially when it comes to bowls of comforting soups, broths and stews. – such an Irish thing, and living in a warm climate such as Georgia, I always enjoy the opportunity for wonderful soups.

This week I had the opportunity to cook at the Piedmont Cancer Center in Atlanta with a menu featuring Winter Root Vegetables, which gave me the perfect opportunity to pull out some recipes from the homeland. – Growing up as a child in Ireland, my favorite vegetables were always mashed carrots with parsnips, and along with roasted parsnips, -essential parts of a traditional Irish Sunday roast dinner. So, when creating nutritious recipes for my Root Vegetable class I was naturally drawn to include parsnips in the menu.

When preparing this delicious soup, the inclusion of fresh ginger and curry, alongside the root vegetables, gives this soup a modern Asian flair while the fresh pears add a natural sweetness. Julienne matchstick pears on top, then gives the dish a refreshing fresh and surprising crunch.  

I do hope you enjoy this healthy recipe which is so good for the body and great the soul!  Finish the soup with a little cream, or olive oil -your choice! It’s all good…

Parsnip and Ginger Pear Soup (with fresh pear garnish and olive oil)
 

  • 2 Tbsp coconut oil or Kerrygold butter
  • 1 medium (1 cup) Vidalia onions (chopped)
  • 1 celery stick (3/4 cup diced)
  • 4 parsnips (4 cups peeled and diced)
  • 2 medium (1 ½ cups) pears (peeled and chopped)
  • 2 tsp grated fresh ginger
  • 6 cups vegetable stock
  • 2 cups pear juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 2 tsp curry powder
  • (to garnish)
  • ½ pear (cut in to matchsticks)
  • Squeeze of lemon juice
  • Drizzle of good olive oil (or creame fraiche)

How to make it
 

  1. In a large soup pot, melt the butter or coconut oil and sauté the onions, celery, parsnips, pears and grated fresh ginger over a medium to low heat, then over and cook until they are fragrant and beginning to color for another 8-10 minutes, stirring occasionally.
  2. Add the stock, pear juice, curry powder and salt and pepper and simmer for 25 minutes until all the ingredients are tender and the liquid has slightly reduced. Taste to adjust seasoning.
  3. Using a hand blender puree the soup until smooth or use a food processor.
  4. To serve place 1 tsp of chopped pear in each warm bowl followed by the soup and then drizzle with a little olive oil.

Judith the Irish foodie

You’ll love Yule log! – A Celtic Christmas tradition

yule-log-2016-4

It’s Christmas again, and with each passing year we enjoy a tradition in our home that I carried form Ireland, namely, the traditional Yule log. Yes, our family loves this, and trust me when you try the combination of chocolate and fresh cream you will too..

…but what is a ‘Yule log’ I hear you ask?

The history of the Yule log cake stretches all the way back to Europe’s Iron Age, before the medieval era. Back then, Celtic peoples would gather to welcome the winter solstice at December’s end. People would feast to celebrate the days finally becoming longer, signaling the end of the winter season, and to cleanse the air of the previous year’s events and to usher in the spring, families would burn logs decorated with holly, pine cones or ivy. Wine and salt were also often used to anoint the logs. Once burned, the log’s ashes were valuable treasures said to have medicinal benefits and to guard against evil.

With the advent of Christianity, the Yule log tradition continued, albeit on a smaller scale. Families may have burned a log on Christmas Eve, but smaller hearths became the norm so huge logs were impractical. Those small hearths, however, were perfect for baking cakes. We don’t know who exactly made the first Yule log cake, but judging from the individual ingredients it could have been as early as the 1600s. Marzipan and meringue decorations, two of the most popular choices for Yule logs, appeared on many a medieval table. Sponge cake, which often constitutes the base of the log, is one of the oldest cakes still made today…however, I make mine with delicious chocolate and fresh cream, so – the tradition continues, but the way we like it!!

christmas-photo-2016-127-2

So, from our home to yours, may I wish you a very merry Christmas – filled with the joy of Advent, and the hope of tomorrow, just as those Celtic peoples did so long ago as they gazed into the yule log…

Judie the Irish Foodie,

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Christmas Scones are Gingerbread Heaven

Ginger Scone Recipe

Gingerbread Scones for Christmas Brunch

Certain smells and flavors conjure up the essence of Christmas!  Just like the aromas of the spices baking in the oven of my favorite Gingerbread Scones.  Gingerbread is an Old World recipe that has somehow become synonymous with the Christmas Season around the world including both Ireland and America.  These Gingerbread Scones are perfect for holiday brunch are always a hit especially when served with Lemon Curd and Fresh Whipped Cream.  Enjoy the season and the spices of Christmas..  It’s the time!

Gingerbread Scones with Clotted Lemon Cream

Gingerbread scone ingredients (makes ½ dozen):

  • 1 lb. (4 cups) self-rising flour
  • 1 tsp. baking powder
  • 2 oz. (¼ cup) dark brown sugar
  • ¼ tsp. salt
  • 1 tsp. ground powdered ginger
  • ½ tsp. nutmeg
  • ¾ tsp. cinnamon
  • 6 oz. (¾ cup) butter (cold and cut into small pieces)
  • 1 egg (beaten)
  • 4 fl. oz. (½ cup) buttermilk
  • 2 fl. oz. (¼ cup) molasses
  • egg wash (1 egg beaten with a little water or milk)

 

How to make them:

  1. Preheat your oven to 425° F.
  2. Sift the flour with the baking powder then combine the remaining dry ingredients together in a food processor or a large mixing bowl.
  3. Cut the cold butter into the mixed dry ingredients then rub the mixture together with your fingertips or add them slowly to a food processor to form a breadcrumb-like texture.
  4. Beat the buttermilk, egg, and molasses together in a small bowl and combine with the dry ingredients, mixing well.
  5. Turn the resulting dough out onto a lightly floured surface.
  6. Knead the dough a few times and then roll it out with a lightly floured rolling pin until it’s about ¾” thick.
  7. Cut the scones out of the flattened dough using a 1” biscuit cutter.
  8. Brush dough scones with egg wash and place onto a lightly greased baking sheet.
  9. Bake 12–15 minutes until well risen and golden brown on top, turning the baking tray halfway through baking time to ensure even baking.
  10. Best served warm. Serve sliced in half and slathered with clotted cream.

Happy Holiday Baking!

Judith the Irish Foodie

 

Irish Culinary Halloween Traditions

In hope of keeping Irish traditions ‘alive’ at the Feast of the ‘dead’ wishing you all a very Happy Halloween!  As as we prepare for tonight’s trick or treating and the family culinary traditions that make this celebration memorable,  I am also reflecting on my childhood.  In Ireland Oiche Samhain, or Samhain Night , marks the end of harvest and the beginning of winter.  Irish Culinary traditions include Colcannon (potatoes and curly Kale and Spring Onions), Barnbrack (yeasty bread with fruit) and apple pie.

The most fun part of our Irish culinary traditions is the hiding of symbolic items in the food we serve. Oh, the suspense of who would receive what?  The items included money wrapped in aluminium foil (symbolizing good fortune), a ring (symbolizing an upcoming romance or marriage), and a rag (symbolizing poverty), a thimble (symbolizing the person will not marry).  So tonight wherever you are wishing you happy memories with those you love in this ‘feast of the dead’ and beginning of winter.  I hope you may even add some Irish culinary traditions to tonight’ Halloween feast?

Judith the Irish foodie!