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, …
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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 …
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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 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 …
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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. 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 …
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Serves 4 If you’re feeling a bit cloudy, a bit rainy, a bit under the weather – let the bright flavor of lemons and parsley uplift you. Tabbouleh is a quintessential Middle Eastern salad recipe. No mezze is complete without it. While most authentic recipes include more parsley than bulgur, you can play around until you have the quantity you like best. NOTE: All parsley, green onion, and mint quantities came out rather heaping (see photos) Ingredients: 1/2 cup bulgur (I used coarse, but medium or fine is traditional) 1/2 cup fresh lemon juice (measured, then strained) 1 bunch parsley, minced (1 heaping cup) 2 tomatoes, diced 3 green onions, minced 1/4 heaping cup minced mint 1/3 cup olive oil salt Method: Rinse bulgur in a little water. Then add to a bowl and pour on the strained lemon juice. Set aside while you prepare the other ingredients. The bulgur will absorb the lemon juice as you work. Chop a mountain of parsley, mint, tomatoes, and green onions. Whistle while you chop. Ahh, beautiful. As …
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Makes 3 cups If you’re wilting and melting and generally crying for a reprieve from the heat, try Muhummara. This Middle Eastern roasted pepper dip takes the heat out of summer in the most fingerlicking way. The walnuts add body, but you don’t taste them. The pomegranate syrup gives a slightly tart tang and the cumin gives earthy warmth, but the ingredients are so balanced and subtle you’ll be seduced before you know it – and you won’t exactly know why. Just like falling in love with the most wonderful person you know. NOTE: Some like to add hot paprika or cayenne to this recipe. I liked the mellow sweetness without the spice, but feel free to punch it up a notch. Ingredients: 4 red peppers, roasted or grilled until blackened 2 cloves garlic 1 cup walnuts 1/8 cup pomegranate syrup (available at health stores and Middle Eastern markets – or you can reduce your own juice) 1/8 cup olive oil 1 tsp cumin salt pepper Method: First step? Let’s go to the market and pick …
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As far as I’m concerned, the best – and quite possibly the only way to time travel is to cook. Reading gets us only partway there – we dream ourselves into other times, other lands. But they remain just that – dreams. Visiting ruins gets us a little closer. But, at the end of the day, ruins are simply ruins – fragments of the splendor that what once was. But, when it comes to cooking food from ancient times? Instant time travel. In my mouth. When I cook I am potentially eating exactly what someone long ago ate. I can shut my eyes and focus in on the beautiful flavors of that time and place. I might as well be there. Want to join me? Let’s do it. Introducing date balls. One of the world’s earliest treats. Fit enough for a king. The most amazing thing about Date Balls is exactly how long they’ve been around. You’ll find them in Iraq today, but you also would have found them in ancient Babylon, when they were called Mersu. …
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Makes 8 Pita Light, airy, grilled pita bread spells summer. Flip flops and ice water. Sunglasses and big smiles. Making this recipe just might help you get to know your neighbors. After all, the fresh smell of grilled pita bread is nearly impossible to resist. As long as you’re willing to share… So, let’s take a cue from the fine people of Iraq and enjoy pita, just like they have in this region (not only the Middle East, but the Mediterranean and also the Balkans) for millennia. Today, let’s serve it up with your favorite Middle Eastern food – falafel, kababs, muhummara, and tabouleh. Come to think of it, any way is a good way to eat pita. Based on the recipe in The Best Recipes in the World by Mark Bittman. You can also bake this recipe. Simply cook on a stone or cast iron pan in an oven set to 500F for a few minutes per side. Ingredients: 1 cup whole wheat flour 2 cups all purpose flour 2 tsp salt 2 tsp yeast 2 tsp …
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Serves 2-4 Would you like to create a mosaic in a bowl? Capture the beauty of Iran in a bite? This bright, crunchy, sour Iranian side dish is at once cooling and hydrating – perfect for these dog days of summer. Also, it tastes a heck of a lot like a quick pickle. If you add the big bits of coarse ground pepper, you’ll be bitten by a teasing taste of heat. Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road Gourmet. Ingredients: 1 large cucumber peeled, seeded, and cut into small pieces 1 small onion, finely chopped 14-16 fresh mint leaves, finely chopped (about 1 1/2 Tbsp) 1 1/2 Tbsp white vinegar 1 lime juiced (about 2 Tbsp) salt coarsely cracked pepper Garnish: Ground sumac Method: The beauty of this salad is how easy it is. Simply cut everything up, and toss together. Cover and place the mixture in the refrigerator for at least half an hour. Meanwhile, lay on …
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Serves 6 Take a look around you. I mean really, really look around. Every little thing – that weathered window sill, the sparkly vase, even that fuzzy gray pillow – they can all be your inspiration. Your muse. The catalyst to the next great idea. Take this Persian Sour Cherry Rice, for example. When I look at this masterpiece in form and taste – I can’t help but wonder what inspired someone to create such a dish. Who was the clever soul that first made this tower of deliciousness infused with cinnamon, nutmeg – punctuated by soft pistachio nuggets, sour cherries and sweet caramelized onion? What were they looking at that sparked the idea? There had to be something. Let’s see if we can make some guesses… Recipe adapted from The Silk Road Gourmet by Laura Kelley. You can find more recipes and fascinating history on her blog Silk Road Gourmet. Ingredients: 1 1/2 cups uncooked basmati rice 2 Tbsp butter (or vegetable oil/vegan butter) 1 medium onion, sliced 1 tsp gr0und cinnamon 1/4 tsp nutmeg salt …
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Makes 2 1/2 cups I’ve discovered the secret to a happy belly. Indonesian Peanut Sauce. This is not just any peanut sauce. This is the kind of peanut sauce that leaves you wondering. Hoping. Dreaming. Wishing for more. This sauce is complex. Interesting. Mysterious – full of wonderful flavors you can’t quite identify. Flavors that’ll make you nibble and nibble – until, eventually, you give up trying to figure everything out all the time and simply enjoy. NOTE: Vegetarians and vegans can also enjoy this sauce by simply leaving out the shrimp paste. Ingredients: 1 Tbsp peanut or vegetable oil 1 candle nut*, grated 1 large shallot, chopped 2 cloves garlic, chopped chili pepper (to taste), seeded 1 tsp shrimp paste (sweet or hot)*, optional 5.5 oz can of coconut milk 1 tsp ground coriander 1 cup roasted peanuts 2/3 cup water salt Season with: 2 Tbsp kecap manis* 1-2 limes juiced *available at most Asian markets. Method: There are so many ways to make this peanut sauce. Your best bet is to pull up …
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Nope. That would be weird. No, this is peanut sauce, the perfect complement to Gado Gado. And what is Gado Gado, you ask? The coolest way to stay cool in Indonesia. Made from an assortment of tofu, tempeh, young jack fruit, cooled boiled potatoes, eggs, and green beans, Gado Gado is a dream-come-true for those of us who like to use leftovers. Of course, to keep things fresh and crunchy, most Gado Gado salads also add a blast of cabbage and sprouts. If that sounds too healthy, no worries. While I went light on the peanut sauce, I’ve read that many salads are swimming in the stuff. I got the same effect by dipping each bite until totally coated in peanut sauce. It was brilliant. What are we waiting for? Let’s hit up a floating market and make some Gado Gado. Ingredients for 2-4 2 handfuls green beans, steamed and cooled 4 small red potatoes, boiled, cooled, and quartered 4 eggs, hard-boiled, cooled, and halved 1/2 package tempeh, pan fried in oil 8 oz tofu, pan …
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