2009 at FoodFight.ie
Photo by peterastn
A post by at Martin Dwyer - Words
I was at a meeting in Ballymaloe today, a planning meeting for the Terra Madre in Waterford in September.
There were just five of us at the meeting, among them two of my food heroes, Myrtle Allen and her daughter-in-law Darina, when we were interrupted by a visiting third food hero.
It was Alice Waters, who was staying in Ballymaloe and she had popped by to see Darina.
To say I was impressed would be the understatement of the year. Continue reading »
A post by Kieran at Ice Cream Ireland
I was thrilled to see this in the current, “Hot 100″ issue of Food and Wine:
21 – Best Ice Cream
Ben and Jerry have nothing on Sean and Kieran, the two Murphy brothers who have added “centre of ice cream making excellence” to Dingle’s attributes. Along with the flagship cafes they have there and in Killarney, Murphys Ice Cream has recently gone nationwide with their range of 500ml tubs, which includes the booziest rum raisin we’ve ever tasted. Continue reading »
A post by The Fruity Cook at The Fruity Cook
A post by Hillary at Chew On That
Sorry about the late roundup – here is last week’s news!
Serotonin-producing Saffron – The yellow spice has been found to help ease the symptoms of PMS.
Posing as salmon – First it was veggie burgers, next it was tofu dogs…and now this???
Aged…beer? – We know wine likes to age, but these days wooden barrels are being used to harness and protect the hops, instead of the grapes. Continue reading »
A post by Irish Wine Contemplations at Irish Wine Contemplations
I haven’t been drinking much wine of late (may try to remedy that this evening) so I thought I might try to resurrect these Online Inspiration blogs. I like food almost as much as I like wine and sometimes I break away from reading just wine blogs and read a few food blogs too. Of course there are many more food blogs out on the web than wine blogs so I’ve been careful to subscribe to blogs that. Continue reading »
A post by John Ferris at Food and Drink
What started off as a pleasant meal with my wife, Wonderwoman and her hubby on Saturday night, soon descended into the kind of madness you couldn’t make up. And it was great craic along the way.We headed to Zen – it was about the only restaurant in Belfast able to take us. And, like last time, it didn’t disappoint. Continue reading »
A post by LOR&BRU at ITALIAN FOODIES
The title does sound pretty fancy doesn’t it??, but today I’m basically giving you ” fancy beans on toast – Italian style”!! Continue reading »
A post by Lar at Sour Grapes
A bit of background to Cahors
Cahors is more or less 180km due east of Bordeaux in an area called Lot, in the greater Quercy region. Some of the vineyards date back to Roman times. More recently, in the late 1800’s, most of the vineyards were wiped out by Phylloxera.
Cahors has, for hundreds of years, been trying to eek out a living under the shadow of Bordeaux. However, this is slowing changing, with a growing number of Cahors available on the shelves of most Irish wine shops. Continue reading »
A post by at Martin Dwyer - Words
Friends Peter and Siobhan were down over the week end and Peter led me to this amazing juggling display by Chris Bliss who keeps three balls dancing in the air to a track from the Beatle’s Abbey Road.
It wonderfully describes the moment when juggling becomes art as he passes over the line between circus and ballet.
Do download the thing before you watch, otherwise it is full of aggravating pauses as it catches up with itself. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
JACOBS ON THE MALLJacobs on the Mall is in the Cork “financial district” (a street, really). The area is well served with ATMs. Just as well, as the prices charged at this South Mall establishment are high.
But if you have no problem with that, you’ll have no problem with the food. It is, in my experience, always well cooked, well presented and served with a chat and a smile.We called last Friday evening and the place was quite busy with about 80 customers in. Continue reading »
A post by Kieran at Ice Cream Ireland
There’s a little piece on us in the Irish Times Magazine. We wish we were in Paris, but we’re not…. Continue reading »
A post by Sadhbh at Truly Scrumptiousness
I’m studying for exams at the moment, and i do promise that the second they’re over I’ll be the best, most dedicated blogger ever!! But for the moment you’ll just have to make do with the delicious pasta salad!! The aioli which isn’t really aioli at all, started off life as a sauce for fish, espcially salmon and tuna steaks, but then there was nothing to bring for lunch and college food is just disgusting and i thought….would it go with pasta??? It does!!! Continue reading »
A post by Lar at Sour Grapes
Some nice wine quotes I spotted over at wrathofgrapes.com
For when the wine is in, the wit is out.
Thomas Becon (1512-1567), Catechism, 375
And Noah he often said to his wife when he sat down to dine,
‘I don’t care where the water goes if it doesn’t get into the wine’.
G.K. Continue reading »
A post by Hillary at Chew On That
On this week’s Top Chef, we laugh along with the chefs as they visit Second City, the Windy City’s own original improvisational comedy theater. Paired with a pastry/dessert quickfire challenge that was no laughing matter, this week really forced the chefs to do their own improvisation.
Warning: Spoilers after the jump!
Let’s cut to the chase. Why is it that so many talented chefs are so afraid of making desserts? It frankly just baffles me. Continue reading »
A post by Kieran at Ice Cream Ireland
I’ve been tagged by the Kitchen Goddess, and the idea was to put together your best ten photos. Boy, is the Goddess’ line-up beautiful, and it’s a site worth visiting for sure. However, I’m feeling very lazy, and instead of going through all my photos (the idea makes my head hurt), instead I’ve pulled up my ten favourite current ice cream news stories, which has nothing to do with anything (and don’t worry – there’s no tagging involved). Continue reading »
A post by Polly Peirce at Vinca's-in-tha-kitchen!
Pollys Peri-wrinkles & Piercings!: Shoppers turn to better-reared poultry. Continue reading »
A post by Lar at Sour Grapes
Well visually designed wine labels are one thing, but these wine labels go beyond that and are actually usable (well, at least three of them are).
from TheDieLine.com via Eoghan McCabe
From Reign of Terroir
Via trendhunter.com
From yourgiftlabel.com, via Will Knott.
How about you, any interesting wine labels out there? Continue reading »
A post by Polly Peirce at Vinca's-in-tha-kitchen!
The past few days have been very interesting, with a number of great things coming to light. For example Rebecca posted about the Interactive Food Map of Ireland which Paul O Mahony of Siopa Eile has recently launched. See the badge in my sidebar? Click on that and it should bring you right to it at any time you choose; in fact, maybe you’d like to follow my example and post it on your own blog or website. Continue reading »
A post by John Ferris at Food and Drink
Just got this recipe for an omelette, Gordon Ramsey style…
Log on to our news sites: irelandclick.com, irelandclick.com and irelandclick.com. Continue reading »
A post by Hillary at Chew On That
I know, I know, it seems like we’re a little obsessed with Passover around here. It’s just that the holiday does last 8 days and when you’re observing it, it’s hard to ever think about anything else. Well, at least other food.
The funny thing is, at least in my case, the more restrictions I have on what I can eat, the more I think about eating. Continue reading »
To celebrate the publishing of the book The Country Cooking of Ireland by Colman Andrews, we have one of the books to give away and also for Foodfight readers we have a recipe from the book for you. The competition is after the recipe.
Serves 4
The late cookbook author Theodora FitzGibbon adapted the recipe for this unusual and delicious soup from “a handwritten recipe book, 1735”; she doesn’t specify the family name or country. She does note, though, in her indespensable Irish Traditional Food, wherein her version appears, that “Almonds were immensley popular in richer homes in 18th century Ireland. They were not only used for cakes and puddings, but also with meats, fish, vegetables and in soups.” Watercress is a far more ancient food in Ireland, eaten since prehistoric times.
Combine the milk and cream in a small saucepan over high heat. Add the lemon rind and almonds. Bring almost to a boil, then reduce the heat and simmer for 5 to 7 minutes.
Remove from the heat, cover, and set aside to infuse for about 30 minutes.
Meanwhile, melt the butter in a medium pot over low heat, add the celery, and cook for 2 to 3 minutes, stirring constantly with a wooden spoon. Add the stock in a slow, steady stream, stirring constantly, and cook for about 5 minutes, continuing to stir until the sauce thickens.
Strain the infused milk into the stock. Season to taste with salt and pepper. Add the watercress and continue to cook for 6 to 8 minutes more.
Puree the soup in a food processor or blender. Adjust the seasoning if necessary.
Serve hot or cold.
To win the book, leave an answer to the following question in the comments: Is it beef or lamb that is the meat in Irish stew?
Those with the correct answer will be added to a draw and the winner will be randomly selected.
A post sponsored by Irish Mist
This is a sponsored post by Irish Mist. Have a look at their Irish Mist Facebook Page and become a fan.
Ingredients:
Oven Temperature: Pre-heat to Gas Mark 6 – 400ºF – 200ºC
Preparation:
1. Soak ham overnight in cold water.
2. Remove ham from the water. Rinse under cold tap.
3. Place skin-side down in a large pan, and cover completely with cold water.
4. Bring slowly to the boil, removing any scum which arises.
5. As soon as it comes to the boil, turn the heat down to a simmer, cover with a lid and cook very gently, allowing 25 minutes to the lb./450g plus 20 minutes extra.
6. Approximately ½ hour before the cooking time is completed, remove the ham from the water and cool a little.
7. Strip the rind and score the fat in diamonds. Place a clove in each diamond and place the ham on a rack in a roasting tin.
8. Paint the ham all over with half the Irish Mist.
9. Mix the sugar and mustard with the remaining Irish Mist and spread on the scored fat.
10. Cook in the pre-heated oven for approximately 30 minutes until the glaze is golden brown. Relax before carving.
Important:
Top up the pan with extra boiling water, whenever necessary.
A post sponsored by Cloudy With a Chance of Meatballs
And another competition. Two goodie bags for the movie Cloudy With a Chance of Meatballs
Blurb: 
When Flint’s latest machine, designed to turn water into food, accidentally destroys the town square and rockets up into the clouds, he thinks his inventing career is over. Until something amazing happens — cheeseburgers start raining from the sky.
