Recipe: Cream & Current Scones

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The first time I had a scone - a real British scone - I almost lost my mind. The small disc had a tender crumb and tasted of lightly sweetened cream. A speckling of currants brightened the flavor, giving it just a hint of color, too. The giving texture of the scone is worth further mention. I think much of the lightness stems from the fact that  real scones are made with good quality European butter. European butter is richer (averaging 85% fat instead of just 81%), so there's less water, … [Read more...]

Recipe: Cashel Blue & Caramelized Onion Pizza

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There's no quicker way to beat the blues than to dig into a slice of pizza. Irish pizza. I know what you're thinking. I thought the same thing. But, trust me - while pizza may not sound very Irish, it is, in fact, much beloved on the Emerald Isle. They simply add a little something special, to make it their own. Let's zoom in for a close up, shall we? Did you see the secret ingredient? When you bite in, it'll be tingly. Creamy. Almost spicy. For cheese lover's … [Read more...]

Recipe: Dark Chocolate Guinness Cake with Bailey’s Buttercream

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Makes an 8" layered cake So here we are, cooking the world A-Z... and I come across this epic Irish cake. I make this adaptation and... just like that - my life is complete. I don't have time to do my hair or makeup, but - I promise you - I'll always have time for this cake. It's rich and dark, like an Irish sky at midnight... brightened by sweet, sweet Bailey's buttercream, which gilds everything like moonlight. The perfect pair. The perfect balance. Especially for breakfast. … [Read more...]

Recipe: Fijian Curried Corned Beef

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Serves 6-8 I'll be honest - I've spent the better part of my life avoiding corned beef. It seemed messy, unwieldy, and way too, well,... meaty. Global Table has a way of taking me out of my comfort zone, though. Turns out this one pot dish is super easy and wickedly tasty. Today we're making a Fijian version. Their special twist is a hearty helping of curry powder. If you'd like to make it even more Fijian, try swapping the potatoes with taro root and/or chunks of yucca. Also, Fijians would … [Read more...]