Meyer Lemon Curd

Meyer lemon is not something I have ever tried before. Sweeter than a lemon with an almost tangerine flavor to them, they are an unusual taste that seems to work best for dessert dishes. They are coming to the end of their season and last week, I was lucky enough to acquire a big bag for $2. I snapped them up of course, but was left pondering as to what to make.  Continue reading

Sásta: Irish Potato Soup with Kale Pesto

Yesterday, I turned 30. I was not particularly stressed about it nor am I a massive birthday person but I have spent some time lately thinking about where life has brought me in the last decade. It honestly has been wonderful! I have had adventures I could only imagine, received a wonderful education, had dream jobs and met my incredible husband! What more could one ask for……
Well I have had a long held dream, one that began to be a reality when I attended Ballymaloe last year. On my last birthday, I was sitting mid-term exams in the cookery school. This birthday was a bit different. Continue reading

Chocolate Caramel Mousse

I love making desserts but I tend not to make them very often. I suppose that is how it should be, desserts are a treat. That doesn’t stop me dreaming about them however! I am one of those people who would rather a small taste of something decadent rather than an overflowing plate of sugar (which is often what arrives here in the US!) I first tasted this stunning dessert on our last night at Ballymaloe. Devised by the wonderful Rory O’Connell, who is all about refined simplicity, this dessert reflects that perfectly. The chocolate must be dark, as does the caramel, in order to ensure the flavors pop in a small portion. Since that evening, I have been dying to give it a try and finally I got around to it. Continue reading

Fabulous Focaccia

Bread has certainly become one of my great loves – well baking bread! I find the whole process both fascinating and frustrating is equal measure. I have had many bread failures over the years and continue to do so (hello, sourdough!) but that doesn’t stop me from baking bread three or four times a week. Continue reading

Fish on Friday

Fish is one of the big reasons I wanted to do the course here at Ballymaloe. My background is in fisheries management and marine science. It is strange but I have not often cooked with fish much at home. I will nearly always order seafood in a restaurant and I truly love eating nearly every fish type. I am so aware of how valuable fish is and fisheries has been a part of my livelihood for a relatively long time. My hesitance in cooking it is probably due in part to my lack of confidence in preparation as well as over exposure to fish! Continue reading

Smokin’ hot and cold.

One of the lovely things about Ballymaloe is that you can be as involved in as many different things as you can imagine or you can focus on the day to day cooking, depending on what you are interested in. From smoked foods to farming, there is something for everyone. Some people have gone on a pheasant shoot and I have heard that in summer, people go fishing on local vessels. One guy here even visited the local abattoir! Continue reading