Boxty on the griddle
Boxty in the pan
If you can’t make Boxty
You’ll never get a man
That is a traditional Irish rhyme that would NOT go over well in 2017, but it’s Pancake Tuesday and I’m in the mood for a savoury griddle cake so I guess I’ll let it slide.
Boxty, occasionally spelled “boxdy,” is basically a potato cake, eaten mostly in the north of Ireland, especially in counties Cavan, Fermanagh, Derry, and Tyrone. Continue reading »
How do great recipes get their titles? Eggs Benedict is claimed by various New York establishments. Sole Meunière (meaning “in the manner of the miller’s wife”) is claimed by a few. Don’t get me going on the origins of the Beef Wellington. It seems that if somebody manages to prepare a half decent recipe, there will be a queue at the kitchen door waiting to take the praise. But, when you burn the base of the meat and get your vegetables watery, you’re on your own. Continue reading »
5 Gluten Free Beers from 9 White Deer
Good news this week as Ballyvourney craft-brewers 9 White Deer launch Europe’s first full range of Gluten Free-Beer. The Stag Saor range features a Red Ale, a Pale Ale, an IPA, a Kölsch and a Stout.
So what’s a Kölsch? This is the beer of Cologne in Germany; Kölsch means “local to Cologne” (according to Beer FAQ) and the name is protected and that is why the Ballyvourney beer is labelled Kölsch style. Continue reading »
Every year I devote three days to the OFFSET design conference in Dublin. It’s not my industry but the relentless high energy visuals and thumping audio are a useful yearly reset of the senses and imagination. My 2017 dose was only a week ago, so the rioting imagery in my brain has yet to fade. Continue reading »
Three large format bottles of French beer for under a tenner? Yes please! I spotted this lot stacked up by the tills in Lidl and figured they’d be worth a go. Two are badged as coming from “Abbaye de Vauclair” which I’m sure isn’t a real thing, and research tells me they’re actually brewed at that bastion of cheap French beer Gayant, better known for La Goudale.
Abbaye de Vauclair Bière Blanche is where I started. Continue reading »
Four Hands, Five Stars, One Michelin.
JP McMahon at Greene’s, Cork.
Beetroot, goat’s cheese
The event was billed as a Four Hands Dinner, the talented mitts of visiting Michelin Star chef JP McMahon (Aniar, Galway) and his host Bryan McCarthy accounting for the four. But there were many other hands in this marvellous meitheal, quite a few of those in Greene’s kitchen. Continue reading »
Unsurprisingly, Madame was utterly baffled by my attentions. But what a marvellous woman! She taught me everything I know. In the kitchen.
She aroused my palate if nothing else. Ireland in those days was a gastronomic wilderness. Parsley sauce was considered the height of sophistication. Continue reading »
We don’t see much Cloudwater beer in Dublin. The once-off tap takeover at The Beer Market last summer was pretty much the height of it, until last week when a selection of bottles and cans from the high-profile Manchester brewery appeared in off licences. I doubt they’ll be around long.
Item one is Mittelfrüh Lager, an anaemic yellow shade with barely any effort made at forming a head. Continue reading »
There are cheesecakes. And there are Charly’s Cheesecakes
As patrons of the start-up stall in the English Market have been delightfully discovering over recent weeks, there is a new and exciting level in the world of cheesecakes and Charly’s heavenly creations are top of the pyramid. At an different level entirely.
And who is Charly? Well she is the daughter of Dubliner Derek Gilsenan. Derek is a chef and a few years ago, on his days off, he and Charly embarked on cooking and baking fun. Continue reading »
Purple Grape, Purple GraceSuperb Bergerac Blend
Caro Feely is one of the speakers at the 2017 Ballymaloe LitFest in May. At noon, on the 21st, she will engage in conversation with renowned wine-writer Tomás Clancy, in a presentation entitled “Glass Half Full – The Ups and Downs of Vineyard Life”. See LitFest.ie for tickets (€16.00). Should be a very interesting hour! Continue reading »
My children love meatballs, and one of their favourite dinners would have to be a mountain of mini meatballs with spaghetti, all smothered in a rich tomato sauce. For a quick dinner option, or supper, meatballs make a great pitta-filler, especially when lots of lovely fresh salad leaves are added and a good dollop of your favourite sauce. Continue reading »
Just when I thought I was out, they pull me back in.
Monday’s post was a sort-of preview of the Alltech Brews & Food Festival which opens tomorrow in Dublin. I finished writing it on Sunday, scheduled it, and then went to the pub. On the taps at 57 The Headline I found two more beers from breweries who will be attending the festival so I felt I had to get them in as well before the doors opened.
I’m not sure if 5 Lamps will have Hoppy Ending available on their bar. Continue reading »
Taste of the Week
Gubbeen Smoked Pork Ribs
Fingal Ferguson of Gubbeen Somekouse has become a well respected smoked meat producer; he has over 50 products and a fascination that grows each year with the arts and science of charcuterie. Here, you’ll find superb chorizo and salamis, smoked bacon and more, even that famous cheese is smoked.
Fifty products and growing. One of the latest, Gubbeen Smoked Pork Ribs, is truly mouth-watering and our Taste of the Week. Continue reading »
Steak night is a great concept. Particularly if one can get one’s hands on top quality meat. We are lucky in that respect. But, steak night would be no fun if we just cooked and ate a steak. We needed a bit of experimentation as we did with part 1. For part 2, we decided to check out the merits of Feather Blade steak both flash fried and sous vide.
There was very little to be done by way of preparation. For either way of cooking, we needed only some seasoning and some oil or butter. Continue reading »
Jacobs on the Mall
Catching the Early Bird
An Early Bird was required last Friday so I checked a few websites and it was the one in Jacobs on the Mall that had most appeal. We got into the lovely old building about 5.30pm, thirty minutes after opening, and found that the place was filling up rapidly. Word of the Early Bird had obviously spread and we soon found that the promise was indeed amply fulfilled.
Basically, you get three courses for €25.00. Continue reading »
The post Listen: #FreakFood appeared first on Bibliocook – All About Food. Continue reading »
Alltech Brews & Food is back in Dublin’s Convention Centre from Thursday of this week. There will be much new and exciting beer to occupy my time all weekend so I figured I should try and make some advance inroads into the selection. Here are seven beers from six Irish breweries who will be exhibiting, acquired in advance so I can drink other things while I’m there. Continue reading »
Barnabrow’s Gourmet Evening Exceeds Expectations
Exceptional Wine and Food Pairings
Calm, before the gourmet storm
Fine food, paired so well with gorgeous wines by ENO, featured in Barnabrow House last Saturday night as owner Geraldine Kidd continued to celebrate 20 years in business in the lovingly-restored manor house and 30-acre estate which dates back to the 17th century. Continue reading »
It’s not often you walk into a restaurant to be greeted by a magnificent taxidermied fox, standing upright, holding a perplexed looking pheasant with a jaunty looking shotgun broke open over his shoulder. I never figured that Mr Fox was the kind who needed to resort to weaponry to catch his prey.
This fine fellow is part of the foxy decor at the smart Mr Fox, a basement restaurant located on Dublin’s Northside. Continue reading »
Calcio ( calcio storico Florence )
‘There was this fantastic thing a writer called Archie McGregor did in the 1980s…. It was called “Bruno Glanvilla writes”, and it was very much a skit of Glanville boasting, “I was in Italy last week, in bella Italia, and I was with Graham Souness, and…. Continue reading »