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Archive for December, 2010

Le Caveau

I picked up a few bottles of wine for herself’s family in the run in to Christmas with Le Caveau at Market Yard in Kilkenny the choice for the Christmas wine shop. It’s long a favourite of my grandfather who had informed me the same day that he was well stocked for the winter after a trip to his favourite wine haunt.  Continue reading »

Get Healthy in 2011!

A post by KathrynSteed at Chew On That

The New Year is here and it’s time to start sticking to your resolutions! If you’re determined to drop a few pounds this year, Recipe4Living is here to help! We have put together three collections of healthy recipes that will get you on your way to a healthier you in 2011. Containing sugar-free desserts, low-fat dinners, and high fiber eats, these New Year’s Resolution recipe collections will help keep you on track.  Continue reading »

Delicious deviled eggs don’t have to be difficult to make. Don’t be intimidated by these tasty appetizers. Just try this step-by-step guide and you’ll have a fun appetizer prepared for New Year’s Eve. Keep reading to find out how to make creamy deviled eggs.

Here’s what you need:
* 8 eggs
* 1/2 tsp. prepared mustard
* 1 Tbs. creamy salad dressing
* Salt and pepper to taste
* 1 pinch paprika
Here’s what you do:
1. Place eggs in saucepan and cover with water.  Continue reading »

New Year and a Kir Royale

A post by sheila kiely at Gimmetherecipe

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And it’s not what you think!  For the first time in thirteen years, we got to spend Christmas Day home alone – no having to call to all and sundry, no cooking for other people – it was all about us!  So, I asked The Hubs what he would like for Christmas Dinner (yes, it merits capital letters…) and he asked for beef.  Continue reading »

MARGARET RIVER GEM plus dessert duel!
Pat Whelan’s Brandy and Cream Sauce is delicious with a good steak – see his book An Irish Butcher Shop.
Far be it from me to try and outdo Pat but we’ve been using a Cream and Mustard Sauce with steak for quite a while now and  it is hard to beat. Certainly worth a try – double click on the image to enlarge the recipe. Cook’s note: we do tend to add a.  Continue reading »

For many years I have wanted to be one of the diners at RTE’s The Restaurant. Having applied many times this year was the first time I had the detailed phone interview with Lisa- a researcher with RTE. At first I was slightly nervous but I soon realised that I could answer any of Lisa’s questions and by the end of the telephone conversation I felt like I was merely having a chat with someone who shared a passion for food.  Continue reading »

A few weeks ago, I got myself a new Kenwood Chef and I love it to bits… honestly, sometimes more than I love The Hubs!  It’s made my life so much easier when I’m baking – the dough hook made short work of my Spiced Snowflake Cookies, the balloon whisk whipped up a giant batch of Chewy Chocolate Meringues and the K-beater created lots of Luscious Lemon Cake.  Continue reading »

Oh, I had great plans for making lots of delicious dinners over Christmas, so I did.  Then my best-laid plans were foiled, firstly by a nasty virus which hit both myself and The Hubs and then by having no water for almost 4 days.  Continue reading »

A bumper Weekend Catch, fresh from the Net. THE WEEKEND CATCH
Restaurant Wine & Food Scenevia Twitter & FacebookControl and click to follow the links and find out more.
 Augustine’s RestaurantHope you all had a wonderful Christmas! Not sure how to ring in the New Year, then join us at Augustine’s restaurant for our special New Year’s Eve Dinner where Chef/Owner Brendan Cashman will be serving an.  Continue reading »

The best part of Christmas for me isn’t the presents, it’s the stuffing.  None of your packet mixes (shudder) or ready-made posh stuff for me – I like to make mine from scratch and bake it in the oven.  It tastes phenomenally good and much better than anything you can buy in a shop.
It’s also great as a mini canape – just roll the mixture into small balls and bake in the oven : the perfect bite-sized party snack.  Continue reading »

Just another winter’s ale

A post by The Beer Nut at The Beer Nut

I only barely escaped snowy Dublin last week to spend the holiday in frozen Hertfordshire, so my Christmas drinking was mostly along English lines, with just a couple of exceptions. One sister gifted me a bottle of Saint Landelin Spéciale Noël, a seasonal from Gayant, the Douai brewery perhaps better known for Goudale. It’s a yulified Belgian-style blonde – 6.8% ABV and quite sticky with it, piling in the honey on top of gentle pot pourri spices.  Continue reading »

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Now, we all know that any good New Year’s Eve party is incomplete with a bottle of champagne…or 20…but even bubbly can get boring after a few hours.  Impress your guests by mixing up a few tasty sippers that will keep them partying all night long! Here are 3 that I definitely plan to try this New Year’s Eve!

1. Peach Champagne Punch
Try this fruit bubbly at a New Years party or other swanky affair.
View and rate the full recipe here!
Ingredients
* 2 C.  Continue reading »

When the New Year begins, we all seem to have tons of resolutions, including eating healthier, trying new foods and cooking more. Well, I have an interesting resolution for the foodies out there. Pick an ethnic cuisine, and make a resolution to try 5 recipes from that cuisine throughout the year. If you’ve already mastered a couple cuisines already, here’s your next test: Indian food. Here are five easy appetizer/snack recipes that you can test yourself with in 2011.  Continue reading »

Video on the wines of Cahors The Scent of Black.  Continue reading »

The Versatility of Cognac.  Continue reading »

We really got lucky this year. Not only did we get to interview top chefs from the Food Network, but we also chatted with some of the newest winners, such as Marc Forgione, the latest Iron Chef. The Cooking Channel also got its start this year, and we made sure to interview of their own chefs, like Aida Mollenkamp and Chuck Hughes. Check them all out after the break!

Roger Mooking of the Cooking Channel series “Everyday Exotic.”

Darryl Robinson aka “Dr.  Continue reading »