In New England, the ground is covered in a thick layer of snow for at least 4-5 months per year. What this means for agriculture is a much shorter growing season than what us Irish are used to. Fruit and vegetable availability is diminished and animals are moved inside for the winter.
I love a good roast dinner – its probably the tradition I miss most! At home, my family all try and get together on a Sunday evening to enjoy a roast before the chaos of the week. We have done so for years and there is something so comforting about both the food and the tradition. Pork has always been a favorite, that is for sure. Continue reading
I am sure most of you know this but it’s not been long since my husband and I moved to Boston, Massachusetts. It’s a beautiful city in an equally stunning region, surrounded by lush farmland, coastal havens of shellfish and deep blue Atlantic fishing grounds. It is probably the most Irish city in the world outside of Ireland. Yesterday I was driving through Cambridge (home of Harvard University) and cycling in the opposite direction was a guy wearing a Kerry jersey. I am no longer surprised when I hear Irish accents on public transport and half of the kids working in pubs and restaurants over the summer are here on J1 visa’s from Ireland. Continue reading
Eataly is a chain of Italian inspired stores which started in NY and and has most recently spread to Boston. I say stores, to be honest, Eataly is more like a shrine to food through an Italian eye. I spent a day at the mega mart on opening weekend and have visited a few times since. Here is a little insight into what lies beneath this facade. Continue reading
Pork is certainly a favorite in my family. Its a very versatile meat for stews and casseroles and it is delicous for roasting (crackling!!!). It is hard to beat a classic though and its no secret that pork and apple make a wonderful combination. Pork chops make for a super simple, tasty midweek dinner and when paired with these glazed apple slices, you have something really quick and totally delicous. Continue reading
From the very first day we started here at Ballymaoe, one thing has been very clear: if you are going to participate in the world of food, you should not settle for any less than the best. Darina and her team are so passionate about sourcing the most incredible ingredients and working with the best people. Continue reading
This week had a particular focus on fowl and in particular, game birds. We were introduced to a beautiful array of birds shot by Tom, a local guard with a passion for shooting. I certainly believe that if you are going to eat meat, you should be conscious of where that meat comes from and Tom has an avid relationship with the birds he is involved with, some of which he is involved in raising. Continue reading
Viewers of a sensitive disposition should look away now, this post contains all the gory details of our fabulous butchery lesson last week! Philip Denhart runs the pizza cafe Saturday Pizzas here at Ballymaloe which runs every Saturday afternoon. It is really worth checking out, delish pizzas made with organic ingredients. But Philip is a man of many talents and it turns out he is also a master butcher. Last Wednesday, a group of ten of us were treated to an after hours butchery lesson where we were taught how to divide up a lamb into the various cuts that are familiar to us all. Continue reading