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Israeli Fruit Salad

Camels passing near the Mount of Olives in 1918.

Say “camel” and the first word that comes to mind is hump.

Please tell me I’m not alone in this.

I don’t even have to be in the desert – I could be standing in a pool with a large, cold drink in my hand – but just thinking about camels makes me incredibly thirsty. And jealous.

A camel doesn’t need to hold their drink. They don’t even need to use their mouth to hydrate. 

They just stand there, continually refreshed by their built-in portable hydration hump.

Camel humps are huge (weighing up to 80 pounds) and can keep a camel hydrated for up to seven months in the winter. Seven months without a sip of water!

Sigh.

Now. Don’t become discouraged. Even though we’ll still need to pick up our glasses to drink from them, there is another clever way to hydrate.

And Israel is loaded up with it… we might as well call it the human portable hydration hump.

Otherwise known as citrus.

Oranges. Grapefruits.

Juicy, juicy.

So, to combat the thirst-inducing effects of a camel ride (or even just thinking about a camel):

Segment 2 oranges and a grapefruit.

Toss with honey or sugar and a bit of fresh mint, if desired.

Serves 2.

You’ll end up with an Israeli fruit salad that would make any camel jealous.

It’s true.

Camel. Photo by Toby Hudson

This little lady told me so.

Israeli Fruit Salad
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Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Israeli Fruit Salad
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Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Ingredients
  • 2 oranges
  • 1 grapefruit
  • mint , freshly torn
  • sugar
  • honey
Servings: people
Units:
Instructions
  1. Segment 2 oranges and a grapefruit. Toss with honey or sugar and a bit of fresh mint, if desired. Serves 2.

Skillet Eggs with Tomatoes & Peppers | Shakshouka

Serves 2-4

Ava’s my little alarm clock. Most days we get up about 8 am (bless her). On the mornings that I wake up before Ava, I like to sit in the drowsy quiet, by the window. I’m not really asleep. I’m not really awake. I’m just glad for a few minutes to stare into the stillness and daydream.

Often my thoughts turn to people in other countries. Slowly, I sip my tea and wonder … what are they doing, right now? Are they sleeping? Awake? Are they happy? Sad? Do they Tweet? Are they obsessively checking their Facebook? Are they sitting by a window wondering about me?

Hello? Is any body out there?

And then Ava wakes up and the excitement of the day begins.

I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and – with a slice or two of bread – carbs. So, go ahead, make this dish and sit at the Israeli Global Table.

NOTE: My version is mild, but feel free to kick it up with cayenne or hot paprika.

Ingredients:

2 large red peppers, chopped
2 large anaheim peppers, chopped
1 onion, chopped
5 cloves garlic, sliced
1/3 cup olive oil
1 28 ounce can whole, peeled tomatoes
2 tsp paprika
1/2 tsp cumin
salt

eggs, as desired, for poaching
bread for dipping, preferably baguette
chopped parsley, for garnish

Method:

Let’s teleport to Israel for breakfast. First chop a mountain of veggies while sitting on top of a … mountain. Or at least a really big rock.

Here’s the veggies…

And here’s the really big rock …

Timna Park, Israel

Get cozy on the rock – set up a little campfire. Brown all your veggies in a large skillet with plenty of olive oil.

If you cook them over a medium-high flame, this will take about 15-30 minutes, depending on the size of the pan.

When everything is soft and brown and your whole house smells like “good,” add in the tomatoes without the juice. Crush them up with a wooden spoon. Reserve the juice for thinning the sauce later, if desired. Just keep in mind, Shakshouka is typically thick and chunky.

Next, season with paprika and cumin. Cover and simmer gently for about an hour.

Right before serving, break eggs on top of the gently simmering sauce, cover with lid and poach. I like my yolks soft and creamy, but not runny. This took 3-5 minutes.

Garnish with plenty of parsley. A coarse chop is lovely in this rustic dish.

Bring to the table in the pot you cooked it in.

Eat, smile, laugh, love. And, to make it even better, dip some bread in the shakshouka and eat below the Timna Arch…

Timna Arch ( Negev Desert, Israel). Photo by Mark Wilson.

… with someone you love with all your heart.

Thanks, Israel.

 

Skillet Eggs with Tomatoes & Peppers | Shakshouka
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I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and – with a slice or two of bread – carbs. So, go ahead, make this dish and sit at the Israeli Global Table.
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Skillet Eggs with Tomatoes & Peppers | Shakshouka
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce. This simple one-pot dish was once considered the working man’s food and is balanced – loaded up with protein, veggies, and – with a slice or two of bread – carbs. So, go ahead, make this dish and sit at the Israeli Global Table.
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-30 minutes
Ingredients
  • 2 large red bell peppers , chopped
  • 2 large Anaheim peppers , chopped
  • 1 onion , chopped
  • 5 cloves garlic , sliced
  • 1/3 cup olive oil
  • 28 oz tomatoes (1 can, peeled)
  • 2 tsp paprika
  • 1/2 tsp ground cumin
  • salt
  • eggs , as desired (for poaching)
  • bread , for dipping, preferably baguette
  • parsley , chopped, for garnish
Servings: people
Units:
Instructions
  1. Brown all your veggies in a large skillet with plenty of olive oil. If you cook them over a medium-high flame, this will take about 15-30 minutes, depending on the size of the pan.
  2. When everything is soft and brown, add in the tomatoes without the juice. Crush them up with a wooden spoon. Reserve the juice for thinning in the sauce later, if desired. Just keep in mind, Shakshouka is typically thick and chunky.
  3. Next, season with paprika and cumin. Cover and simmer gently for an hour.
  4. Right before serving, break eggs on top of the gently simmering sauce, cover with lid and poach. I like my yolks soft and creamy, but not runny. This took 3-5 minutes.
  5. Garnish with plenty of parsley. A coarse chop is lovely in this rustic dish. Bring to the table in the pot you cooked it in.
Recipe Notes

NOTE: My version is mild, but feel free to kick it up with cayenne or hot paprika.

Menu: Israel

When the storm clouds blot out the sun, do you say: “Hurrah – I love the way rain feels on my face.”

When your cup is empty, do you say: “How great to have a cup!”

When all you have are a few lemons, do you ask: “Who would like to share a splash of lemonade?”

Our week at the Israeli Global Table is a celebration of the delicious treats that can be made out of a surprising few ingredients. Treats fellow food optimists will love. (A Food Optimist is often found to say: Sure I can make something out of that – no problem!)

Are you a Food Optimist? What sounds good to you?

Lemon-Garlic Hummus [recipe]
A highly flavorful hummus, seasoned with fresh lemon juice, garlic, and lots of parsley. As a bonus, this quick recipe comes together in 5 minutes.

Shakshouka [recipe]
An Israeli breakfast. Eggs poached on top of a tomato pepper sauce. Garnished with plenty of parsley and served with crusty bread.

Citrus Salad [recipe]
Nothing says Israel like a simple orange and grapefruit salad.

Israeli Juice  [recipe]
A big sip of sunshine, made with fresh lemon and lime juices, sprigs of mint, and simple syrup.

*All recipes and meal review will be posted by Monday morning.

 

 

About the food of Israel

Man reading a newspaper in the Dead Sea. Photo by Ranveig.

Listen up, hipsters. While you can find snow in the mountains of Israel, you’re a lot more likely to find a splash of sunshine and a heavy dose of beautiful Mediterranean summer. In short, Israel has the perfect climate for a smile – especially while floating effortlessly along the dead sea, even if your right foot looks like it is about to fall off.

No judgement here, but you might want to get that thing checked out, Mr. Anonymous Newspaper-reading Man.

As good as the weather is, things get a little more sour when it comes to the food. Literally. Cover up your paper cuts, friends, because this beautiful country is renowned for her citrus production. Lemons, limes, oranges, and grapefruits all zing their way into the most wonderful juices [recipe], salads [recipe], and treats on the Israeli table.

Eilat on the southern tip of Israel

For something a little more tame, try hitting up an Israeli street stand. The most popular street food includes falafel, hummus, and pita. Imagine pulling up your chair to chow down on a pita stuffed with falafel, hummus [recipe], cucumber, tomatoes, and french fries… all together… in a single bite. Israel has it (and they call it the chipsalat). Epic.

Then there’s ptitim – or Israeli cous cous – something commonly served to children in Israel as a wonderful quick-fix meal. No wonder locals are shocked that ptitim has become a gourmet treat in the west.

And finally, there’s breakfast. You could eat a simple meal of labneh (a soft cheese) with bread, 0r experience the delight of shakshouka [recipe]… a hearty tomato and pepper based sauce with gently poached eggs, all sopped up with thick slabs of country bread. Rumor has it, shakshouka will get you through the toughest work day (although, here’s hoping your day is never tougher than a smile).

And that’s just the beginning… What are your favorite foods from the region?

Nahal Tze'elim canyon situated in the Judean Desert, Israel, near Masada, descending to the Dead Sea. Photo by Ester Inbar. | Maps courtesy CIA World Factbook. | Dome of the Rock, Jerusalem.

Monday Meal Review: Ireland

THE SCENE

There she was, sitting on the rickety bus bench, fiddling with her cellphone. As I drove by I looked at her. She was old – ancient, really. Her head, lost under the brim of her giant camo hat, barely came up over the bench she was sitting on. Not quite four feet tall, her tiny frame was lost in a sea of plastic bags – filled with enough food to last her the week.

I’ve watched her for the last few years, the way a busy person observes the changing foliage – in regretful passing. I’ve seen the effort it takes her to do her shopping – 6 bags of groceries, 2 cases of soda…  crossing four lanes of traffic at rush hour (never at the cross walk; it’s too much of a detour), steadily carrying one bag at a time. She’d carefully place each bag down on the bench, then shuffle back to the other side of the street to get another.

As usual, I was headed somewhere when I saw her – to pick up the Guinness and Bailey’s for our Irish Global Table.

I looked at the weather gauge. 109 degrees Fahrenheit. Unbelievable. As I walked out of the liquor store, I vowed to stop and talk with her. This time would be different. This time I would slow down enough to help this wizened woman. Hopefully it wasn’t too late.

Moments later, I pulled up to the bus stop. Her leathery skin and big hat were still there, and she was still fiddling with her cell phone, as if she was looking for someone to call.

“Do you need a ride?” I asked.

She was nodding before I could finish.

“Why yes. The bus broke down. Yes.” she responded with a beautifully slow, southern slant to her crackling voice.

I helped her into the car and we drove the 20 minutes to her home. We chatted about this and that – about her son, who has to stay home to care for his wife who has a condition which causes her to stop breathing. About the truck they don’t drive because it costs too much in gas. About politics. And, eventually, as is guaranteed to happen when temperatures soar over 100F for a month straight – talk turned to the weather.

“I’ve never seen this kind of heat for so long,” she said. “Not in the 89 years I’ve lived in Tulsa.”

I looked at her, so full of smiles and optimism and impossible energy despite her long, hard life, and my heart burst open with love.

As she walked away, she said “I’ll say a special prayer for you tonight.”

And, in my heart I knew she’d already done that much and more, simply by being such a bright and shining light.

THE FOOD

Boxty Pancakes [recipe]

What I liked most about this dish:

Boxty pancakes are the happy way to get potatoes onto your breakfast plate – they’re basically an Irish crêpe. I’m looking forward to trying them with all sorts of fillings; the strong potato flavor will stand up to most anything.

What I liked least about this dish:

I had a little trouble getting the cooking time just right. On a few of them I could still taste the raw potatoes. They really do need a long, slow cook for optimum flavor. Also, this recipe made entirely too much for my family; next time I’ll try 1 lb of potatoes instead.

Cashel Blue Pizza [recipe]

What I liked most about this dish:

Cashel blue cheese is wonderful, and I loved it melted all over pizza. It gives a salty, tingly flavor that is oh, so addictive. Incredibly, even Mr Picky didn’t mind blue cheese like this – I suppose the cooking mellows it out.

What I liked least about this dish:

Nothing. Ava said it was spicy, pushed it away, and proceeded to eat clove after clove of roasted garlic.  Hilarious.

Irish Brown n’ Oats Soda Bread [recipe]

What I liked most about this dish:

While I’ve had the raisin-filled, sweet Irish-American soda bread, I’d never had Brown Soda Bread. I liked how healthy it was, thanks to the wheat and oats. Of course, it’s best with loads of softened butter and jam.

What I liked least about this dish:

Soda bread dries out quickly – so keep it wrapped up well. To enjoy after it cools down, slice and toast with butter.

Chocolate Guinness Cake with Bailey’s Buttercream [recipe]

What I liked most about this dish:

Obviously, the novelty of this fun cake turns it into a must-make treat. Both because of the simplicity of making it and the good flavor, I plan to use this as my go-to chocolate cake recipe. In fact, next time I plan to double the recipe and make a 3 layer cake, using the extra batter for the 4th layer as cupcakes. Note for those bakers in the house – you can also make this cake by with a creaming technique, for even more volume.

Bottom line: This is the kind of cake that is worth a trip to the liquor store, the cake pan store, and back again for the eggs I forgot I didn’t have.

What I liked least about this dish:

While I could taste the Guinness at first, when it was straight out of the oven, the flavor becomes quite the backdrop after an afternoon or so – simply deepening the cake’s flavor. Which, really, is probably a good thing. Afterall, who likes a beer soaked cake, that tastes like it came off a fraternity floor? Not me!

AVA’s CORNER:

Irish Brown n’ Oat Soda Bread

Makes 1 loaf

I like a bread that can stick to my ribs, but not necessarily to my hips. I don’t think I’m asking too much, and I think I just may have found the answer to my prayers with this Irish Brown n’ Oat Soda Bread. It’s healthy (75% whole wheat) and hearty (thanks to a happy sprinkle of oats). This dense, savory, crusty quickbread is best eaten warm, slathered with butter, even though the butter will definitely stick to your ribs and your hips.

It’s worth it, though. Feel free to thank Ireland.

Ingredients:

3 cups wheat pastry flour
1 cup white pastry flour
1/2 cup steel cut Irish oats (I used the 3 min oats by McCain’s)
1 tsp baking soda
1 tsp salt
2 cups buttermilk (a bit more or less, as needed to get a sticky texture)
butter, for brushing top of loaf (optional)

Method:

This recipe is as easy as 1, 2, 3….4.

1. Preheat the oven to 375F. Whisk together the dry ingredients: whole wheat and regular pastry flour, oats, salt, and baking soda.

2. Add in the buttermilk – just enough to make a slightly sticky dough.

3. Shape on a lined baking sheet into a 2 inch tall circle. Cut an X into the dough with a sharp knife.

4. Bake for 35-45 minutes, or until a tester comes out clean and/or the bottom sounds hollow when tapped. Rub crust with butter, if desired.

Now, eat it!

Sure, all the experts say to let the bread rest 15-30 minutes before slicing but I can only last about 5 minutes before I dig in. The crumb might tear a little when I slice it, but the hot steam melts the butter in the most addictive way.

I think the tradeoff is fair.

Serve alongside a beautiful Irish landmark. Possibly Guinness Lake?

Ruins from the Rock of Cashel | Guinness Lake (Loch Tay). Photos by Dalene and Peter Heck, of Hecktic Travels

Thanks Ireland! Brown soda bread is delicious.

Irish Brown n' Oat Soda Bread
Votes: 1
Rating: 5
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I like a bread that can stick to my ribs, but not necessarily to my hips. I don’t think I’m asking too much, and I think I just may have found the answer to my prayers with this Irish Brown n’ Oat Soda Bread. It’s healthy (75% whole wheat) and hearty (thanks to a happy sprinkle of oats). This dense, savory, crusty quickbread is best eaten warm, slathered with butter, even though the butter will definitely stick to your ribs and your hips. It’s worth it, though. Feel free to thank Ireland.
Servings Prep Time
1 loaf 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
35-40 minutes
Irish Brown n' Oat Soda Bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I like a bread that can stick to my ribs, but not necessarily to my hips. I don’t think I’m asking too much, and I think I just may have found the answer to my prayers with this Irish Brown n’ Oat Soda Bread. It’s healthy (75% whole wheat) and hearty (thanks to a happy sprinkle of oats). This dense, savory, crusty quickbread is best eaten warm, slathered with butter, even though the butter will definitely stick to your ribs and your hips. It’s worth it, though. Feel free to thank Ireland.
Servings Prep Time
1 loaf 10 minutes
Cook Time
35-40 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time
35-40 minutes
Ingredients
  • 3 cups whole wheat pastry flour
  • 1 cup pastry flour
  • 1/2 cup oatmeal (I used 3 minutes steel cut oats)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk (a bit more or less, as needed to get a sticky texture)
  • butter , for brushing top of loaf (optional)
Servings: loaf
Units:
Instructions
  1. Preheat the oven to 375F. Whisk together the dry ingredients: whole wheat and regular pastry flour, oats, salt, and baking soda.
  2. Add in the buttermilk – just enough to make a slightly sticky dough.
  3. Shape on a lined baking sheet into a 2 inch tall circle. Cut an X into the dough with a sharp knife.
  4. Bake for 35-45 minutes, or until a tester comes out clean and/or the bottom sounds hollow when tapped. Rub crust with butter, if desired.
  5. Sure, all the experts say to let the bread rest 15-30 minutes before slicing but I can only last about 5 minutes before I dig in. The crumb might tear a little when I slice it, but the hot steam melts the butter in the most addictive way.

Boxty Pancakes


Makes 5.5 cups batter

I like a good excuse to dance in the morning. Preferably while in my fuzzy bathrobe, with spatula in hand (for a microphone, of course), while singing 100% off-key.

Boxty pancakes are just the ticket. They look like a thick crêpe, but taste more like the love-child of tangy mashed potatoes and hash browns. These filling, stick-to-your-ribs pancakes are often used to wrap up food, from meat and gravy, to scrambled eggs. Best of all, cooks everywhere dance a little jig when they make them.

NOTE: This batter does not store well (the potatoes turn black when they oxidize), so scale the recipe down if you don’t have a small army coming over for breakfast.

Adapted from the recipe in The Country Cooking of Ireland by Colman Andrews.

Ingredients:

2 lbs russet potatoes, chopped
1 1/2 cups buttermilk
salt
1 cup flour
butter, for cooking

Accompaniments:

green onions, scrambled eggs, meat, etc.

Method:

First step, get in the mood with a little  Irish folk rhyme and dancing.

Boxty on the griddle,
And Boxty on the pan;
The wee one in the middle
Is for Mary Ann.

Irish step dancing. Photo by Charanpal Dhanjal.

Once you’ve worked up a really, really big appetite, weigh out 2 lbs of potatoes.

Peel, cube, and toss them in a blender. Pour on the buttermilk and salt. Blend until smooth.

Next, add the flour and pulse briefly until combined.

Cook in a little butter in a pan over medium/medium-high; pour into the preheated non-stick pan, rolling the batter around like a crepe (it will be a little thicker – somewhere between a crepe and a pancake).

These take a while to cook – you want the boxty to be golden brown on the bottom and dried out on the top before you flip them. If they tear when you go to flip them, they weren’t ready. Play around with the heat levels until you get it just right. Mine took up to five minutes on the first side! Keep the cooked ones in a warm oven as you go.

Also, I should note that, if you taste raw potatoes, then you cooked them too fast, over too high temperatures. It takes time for the pancake to cook all the way through. Your best bet is to put on you dancing slippers and boogy around the kitchen while you wait.

But the beautiful boxty pancakes are worth it!
Try them with butter and green onions, or wrapped around scrambled egg – but, however you try them, try them with a smile and a little Irish jiggety-jig… maybe on the sunny green patch, between the cliffs of life…

Cliffs of Moher. Photo by Chris Glennon (my brother!!)

Boxty Pancakes
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These filling, stick-to-your-ribs pancakes are often used to wrap up food, from meat and gravy, to scrambled eggs
Boxty Pancakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These filling, stick-to-your-ribs pancakes are often used to wrap up food, from meat and gravy, to scrambled eggs
Ingredients
  • 2 lb russet potatoes , chopped
  • 1 1/2 cups buttermilk
  • 1 cup all-purpose flour
  • butter , for cooking
Servings:
Units:
Instructions
  1. Peel, cube, and toss the potatoes in a blender. Pour on the buttermilk and salt. Blend until smooth.
  2. Add the flour and pulse briefly until combined.
  3. Cook in a little butter in a pan over medium/medium-high; pour into the preheated non-stick pan, rolling the batter around like a crepe (it will be a little thicker - somewhere between a crepe and a pancake).
  4. Play around with the heat levels until you get it just right. Mine took up to 5 minutes on the first side.
Recipe Notes

If you taste raw potatoes, then you cooked them too fast, over too high temperatures. It takes time for the pancake to cook all the way through

Cashel Blue & Caramelized Onion Pizza

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 everywhere it is oh-so-familiar.

Blue cheese.

Cashel blue, to be exact.

This cheese has been winning awards, pretty much since the first batch, and I can see why. It’s fabulous. When its young, it is firm and crumbly (and more mild); and when it’s aged, it’s soft and creamy (and extra stinky). The one pictured above was definitely soft and creamy. And extra stinky.

So, next time you want to make a pizza Irish, simply crumble on Cashel blue cheese and bake as normal. You can find it at any good cheese counter.

I’m partial to cashel blue, caramelized onion, roasted garlic, and fresh thyme on homemade pita dough.

And I like to eat it across from Kylemore Abbey, while listening to the water gently ebb and flow, making the row boats rock ever so slightly …

Kylemore Abbey. Photo by Chris Glennon (my brother!!)

So what about you? Would you beat the blues like an Irishman?

 

 

Cashel Blue & Caramelized Onion Pizza
Votes: 1
Rating: 5
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Rate this recipe!
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Cashel blue cheese has been winning awards, pretty much since the first batch, and I can see why. It’s fabulous. When its young, it is firm and crumbly (and more mild); and when it’s aged, it’s soft and creamy (and extra stinky). The one pictured above was definitely soft and creamy. And extra stinky. So, next time you want to make a pizza Irish, simply crumble on Cashel blue cheese and bake as normal. You can find it at any good cheese counter. I’m partial to cashel blue, caramelized onion, roasted garlic, and fresh thyme on homemade pita dough.
Servings Prep Time
4 people 15 minutes
Cook Time
8-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
8-15 minutes
Cashel Blue & Caramelized Onion Pizza
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Cashel blue cheese has been winning awards, pretty much since the first batch, and I can see why. It’s fabulous. When its young, it is firm and crumbly (and more mild); and when it’s aged, it’s soft and creamy (and extra stinky). The one pictured above was definitely soft and creamy. And extra stinky. So, next time you want to make a pizza Irish, simply crumble on Cashel blue cheese and bake as normal. You can find it at any good cheese counter. I’m partial to cashel blue, caramelized onion, roasted garlic, and fresh thyme on homemade pita dough.
Servings Prep Time
4 people 15 minutes
Cook Time
8-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
8-15 minutes
Ingredients
  • 1 oz blue cheese , crumbled (preferably cashel)
  • 1 onion , sliced and caramelized
  • 5-10 heads garlic , roasted
  • olive oil
  • pizza dough
Servings: people
Units:
Instructions
  1. Shape pizza dough into round. Brush with olive oil and add toppings. Bake at 450 until cooked through - depending on thickness - 8-15 minutes.

Dark Chocolate Guinness Cake with Bailey’s Buttercream

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.  In my slippers. When no one is looking.

(Possibly with a big cup of Irish coffee).

Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract.

So, go for it, take a bite of Irish nighttime.

NOTE: You may find it easiest to bake the cake and do the frosting “crumb coat” one day, then the next day decorate it with the final layer of frosting. 

Update, March 2013: I added more powdered sugar to counterbalance all that butter. Yum, yum. Original recipe stated 3 cups powdered sugar; it now states 1 lb.

Update, March 2014: Want to learn how to serve this cake in a beer mug? The trick is easier than you might imagine.

Dark Chocolate Guinness Stout Cake with Bailey's Buttercream - in a mug!

Ingredients:

1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Extra Stout
1 Tablespoon vanilla extract
1 1/2 cups sugar
1 1/4 cups flour
1 tsp baking soda
2 eggs

For the buttercream:

3 sticks unsalted butter, softened
1 lb powdered sugar, sifted
2-4 Tbsp Bailey’s, as needed

Method:

Let’s create our Irish evening sky, layered and thick. Dark and sweet.

Start off with one beautiful Irish landmark (for inspiration). Lay on your back and stare at the sky. Wait for nightfall.

Blarney Castle. Photo by Chris Glennon (my brother!!)

Then, preheat the oven to 350F.

In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.

While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.

When the batter is shiny and smooth, pour evenly into two prepared cake pans. Lick the bowl when no one is looking.

Bake for 30-35 minutes, or until a skewer comes out clean.

Meanwhile make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding in just enough Bailey’s to get it loose and fluffy. The key to white frosting is to whip it a long time – the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes.  I only needed 3 tablespoons Bailey’s.

You know what to do with the extra.

Once the cakes are done baking, cool completely.

While you wait, take a walk along an Irish road at night.

Queen’s Parade, Bangor. Photo by Albert Bridge

When you get home, windblown by the balmy summer air, assemble the cake (leveling the layers with a serrated knife, if needed).

First, add the frosting for the middle layer. I used about 1/3 of the buttercream.

Top with second layer. Wiggle them around until they line up just right.

Next we’ll do a crumb coat. This is optional but highly recommended, so you don’t get brown crumbs in your white frosting (totally yucky).

Here’s how it works.

Coat top and sides with another 1/3 of the frosting mixture.

Spread it all over, nice and thin. Refrigerate to set it. At this point, you can refrigerate the cake overnight. Easy, peasy.

Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake – top first, then sides. Spread it around evenly.

When you’re done, slice and serve with an extra cold Guinness.

Or a glass of milk.

Mmm. Milk and chocolate cake.

Another great breakfast idea.

Note to self:

Keep this cake in the refrigerator at all times, no matter what.

Eat every day.

Forever.

Share with old friends, new friends, and not-yet friends.

Dark Chocolate Guinness Cake with Bailey's Buttercream
Votes: 38
Rating: 3.34
You:
Rate this recipe!
Print Recipe
Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of Irish nighttime.
Servings
8" layered cake
Servings
8" layered cake
Dark Chocolate Guinness Cake with Bailey's Buttercream
Votes: 38
Rating: 3.34
You:
Rate this recipe!
Print Recipe
Don’t worry – the alcohol cooks off, and the Bailey’s frosting? It simply contains the same amount of alcohol as you’d find in vanilla extract. So, go for it, take a bite of Irish nighttime.
Servings
8" layered cake
Servings
8" layered cake
Ingredients
  • 1 1/2 stick butter
  • 3/4 cup unsweetened cocoa powder
  • 1 cup Guinness Extra Stout
  • 1 Tbsp vanilla extract
  • 1 1/2 cup sugar
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 2 eggs
For the buttercream
  • 3 sticks butter (unsalted), softened
  • 1 lb powdered sugar , sifted
  • 2-4 Tbsp Bailey's , as needed
Servings: layered cake
Units:
Instructions
  1. Preheat the oven to 350F.
  2. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.
  3. While the Guinness mixture is cooling, grease and line 2 eight inch cake pans with parchment paper. Next, whisk together the dry ingredients (sugar, flour, baking soda). Pour the Guinness mixture onto the dry ingredients, then whisk in the 2 eggs.
  4. When the batter is shiny and smooth, pour evenly into two prepared cake pans.
  5. Bake for 30-35 minutes, or until a skewer comes out clean.
  6. Meanwhile, make the buttercream by whipping together the softened butter and sugar in a standing mixer, then adding just enough Bailey's to get it loose and fluffy. They key to white frosting is to whip it a long time—the longer you whip it, the whiter it will become. I whipped this for 5-10 minutes. I only needed 3 tablespoons Bailey's.
  7. Once the cakes are done baking, cool completely.
  8. After they've cooled, assemble the cake (leveling the layers with a serrated knife, if needed). First, add the frosting for the middle layer. I used about 1/3 of the buttercream.
  9. Top with second layer. Wiggle them around until they line up just right. Next we'll do a crumb coat. This is optional, but highly recommended, so you don't get brown crumbs in your white frosting. Here's how it works. Coat top and sides with another 1/3 of the frosting mixture.
  10. Spread it all over, nice and thin. Refrigerate to set it. At this point, you can refrigerate the cake overnight.
  11. Once the crumb coat is firm to the touch, add the final 1/3 of the frosting to the cake—top first, then sides. Spread it around evenly. When you're done, slice and serve with an extra cod Guinness.

Menu: Ireland

See that moisture in Ava’s hair?

Yeah.

It’s not dew.

The thermometer read 114F yesterday. This is the kind of heat that sticks to your hair – even with the air conditioner on full blast.

Considering the conditions (forecast of 116 today!), I desperately wanted to avoid the stove this week. I looked at cookbook after Irish cookbook. Yet, try as I might, there was no way to avoid turning on the stove for our Irish Global Table. We’re talking about a country that eats stews. Roasts. Mashed potatoes. Breads. These warming, hearty meals are the most celebrated Irish dishes. There was no way a salad was going to cut it. We’re going to have to time travel to winter, just for the week.

What sounds good to you?

Boxty Pancakes [recipe]
A day begun with Boxty pancakes is a good day. Despite the name, I’d call this more of an Irish crêpe – loaded with hearty potatoes and tangy buttermilk. Great with butter and chives, just like a baked potato.

Brown n’ Oats Soda Bread [recipe]
A hearty whole wheat quickbread – great straight out of the oven, loaded up with softened butter.

Cashel Blue Pizza  [recipe]
Make your favorite pizza Irish by adding Cashel Blue cheese. Delicious on homemade pizza dough (simply use our pita dough recipe)

Dark Chocolate Guinness Cake with Bailey’s Buttercream [recipe]
Someone help us all. This is an exercise in indulgence. A rich chocolate cake lightly flavored with Guinness Extra Stout, frosted with Bailey’s buttercream. Perfect for birthdays and St Patrick’s Day. Also, perfect for breakfast.

About the food of Ireland

Collnaharragill Upper, Kerry. Photo by Ian Macnab

Ah, Ireland. You caught me off guard.

You see, this week I knew to expect the trinity… Potatoes. Guinness. Meat.  But, as an Italian-Hungarian-American, the last thing I expected to discover was that my childhood diet often beared a striking resemblance to that of an Irishman.

We ate potatoes mashed with carrots and turnips.

We ate homemade soda bread [recipe], slathered with soft butter.

We even ate roast lamb with mint jelly.

Strange. Strange. Strange. I must be part Irish. There is no other possible conclusion.

Then again, I have a feeling lots of Americans eat Irish food, especially on the East Coast.

Right, Mom….?

DooLough Pass Road. Photo by Patrice.

Truth is, I’d be happy if Ireland was my homeland. She is so pretty. So green and fair. Clearly her nickname, the Emerald Isle, was well earned. Yes. Her beauty is fresh; whenever I think of her I want to frolic and laugh and dance over the vibrant hills.

What can I say – she brings out the child in me.

A word about potatoes

Know for her love of potatoes, colcannon is the obvious Irish treat – a simple blend of mashed potatoes and kale. But there’s more to the Irish love of potatoes. There’s also boxty (potato cakes), also available as crepe-like pancakes  [recipe]; a hearty way to begin the day.

Of course, one of my favorite Irish potato preparations is mashed with turnips and carrots, as I mentioned above. Buttermilk is a common addition, adding both nutrients and addictive tart flavor.

Potatoes are also the traditional accompaniment to Corned Beef and Cabbage – which we (rather ironically) made when we cooked our Fijian Global Table, halfway around the world (except they use curry powder in their version – a nice change of pace) [recipe].

The other stuff

There’s quite a bit of simple Irish food – food you wouldn’t necessarily be able to pinpoint as being Irish. They enjoy roasts – roast chicken, lamb, beef. They even love a good slice of pizza – but a few crumbles of Cashel Blue, an Irish blue cheese makes it their own  [recipe].

Homemade bread is often Brown soda bread. I was surprised to find that they typically do not make it sweet and raisiny – as is so common in America – but more of a dry, wholegrain bread, good for cold winters, sopping up Irish stew.

Old Tea house, photo courtesy of Dalene and Peter Heck, of HeckticTravels | Maps courtesy CIA World Factbook. | Irish landscape (Windmill Hill). Photo by Crispin Purdye.

Oh, my goodness dessert

When it comes to dessert, the Irish have a couple of specialties up their sleeves. Yellowman – a frothy looking piece of brittle. Or why not make a Guinness ice cream float?

Then there’s Guinness Cake – a chocolate cake made with a happy cup of Guinness, often taken over the top by frosting it with Bailey’s buttercream  [recipe]. Oh my goodness.

Nothing can follow a cake like that.

Let’s just call it a day and retreat into blissful cakey daydreams.

Monday Meal Review: Iraq

While I knew I'd like the pita bread, the date balls were another question entirely.

THE SCENE

Mom smeared the cream cheese onto the shiny black date and offered it to me. I looked up at her, the way only a stubborn seven year-old can, and shook my head slowly.

“Try it, you’ll like it,” she urged, popping one in her mouth herself.

It looks like a roach, I thought.

I watched her chew.

“When is dinner?”

“Not for a few more hours,” she replied.

I wouldn’t budge. There was no way I was going to eat the cream cheese date.

My stomach growled. I chewed my nails. I drank some water.

Ten long minutes later, I caved.

It was sweet. Too sweet. Leathery on the outside, creamy in the center. Roachy, roachy, roachy.

I shuddered, barely swallowing what I had in my mouth before putting the rest back down on the plate.

“No thank you.” I whispered and never ate another date again.

Not, that is, until this week, during our Iraqi Global Table.

The glorious, long-standing history of Pistachio Date balls were too fantastic to pass up.

When I thumbed through the assortment of recipes, I knew I simply had to try this treat that has not simply survived for millenia, but that thrives, even today.

Hopefully the pistachios will help things out, I thought to myself.

Ten minutes later – that’s all it takes to whip together – and I was faced with the cutest, prettiest date balls.

They looked to good to be true.

Tentatively, I bit into one, closing my eyes.

Abruptly I opened them again. It was good. It was really, really good.

I looked down at the balls of sweet goodness… The mashed dates no longer looked offensive, and the pistachios balanced out the sweetness with their natural oils. Amazing.

I’d eat date balls over and over again. I’d make them for parties. I’d give them for gifts.

And I just might never say never again. Not ever.

After all, time changes everything. Now is as good a time as any to try, try again.

Thanks, Iraq! (Sorry, mom) 😉

THE FOOD

Pistachio Date Balls (Mersu) [Recipe]

What I liked most about this dish:

Ah, I finally found a way to enjoy dates. The sweet dates with pistachios is an incredibly satisfying combination. I love that this is something from ancient Babylon. I also love how just one date ball fills you up – lots of good fiber.

What I liked least about this dish:

I never ever thought I would like anything made with dates. I was wrong. Even Mr. Picky and Ava ate this one (I told them what it was made from afterwards). After all the drama, I can honestly say I like everything about these date balls.

Muhammara (Red Pepper Dip)  [Recipe]

What I liked most about this dish:

Absolutely everything – another winner. I liked it best warm with the homemade pita. This is one of those dishes, when you make it you wonder – where has muhummara been all my life?

What I liked least about this dish:

Nothing. I’m ready for more.

Tabbouleh  [Recipe]

What I liked most about this dish:

I’ve always wanted to make my own tabbouleh. The method is surprisingly easy and forgiving. You can make it as green as you’d like and as lemony as you can stand – the more the better (of everything), in my book.

What I liked least about this dish:

Nothing. I had some trouble getting Ava to eat it but the next morning she ate quite a bit with scrambled eggs. She made funny faces (because of the lemon juice, I’m guessing), but she kept going back for more.

Grilled Whole Wheat Pita Bread  [Recipe]

What I liked most about this dish:

Grilled pita bread. Seriously. This has to be the highlight of my culinary summer. What more can a girl ask for?

What I liked least about this dish:

Getting the pita bread to “pop” is dependent on many things – temperature, thickness, moisture, etc. In that sense it can be tricky, but it’s worth trying because it tastes great even if just used as a flatbread or pizza dough.
Ava’s Corner