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
Fermented foods are front and centre in the food world these days. Everywhere you turn, probiotics for gut health are the new wonder children in healthy eating. With so many options out there, which fermented foods are easiest to integrate to your diet? For me, kefir is a great option. So what is it and how can you get on the gravy train? Continue reading
Beans are somewhat overlooked in my opinion! All this talk of superfoods we hear seems to have bypassed the fact that these little pulses are completely brilliant! Full of protein, they are a vegetarian dream and are just as good for us carnivores too. Continue reading
Today is a first for me. New England has been issued with a blizzard warning. Yep, thats new….Im not sure Ireland has ever experienced a blizzard so I will be honest and say I’m nervous! The snow is coming down steadily outside and a winter wonderland has emerged. Classic casserole weather. Continue reading
Sometimes, people laugh off the classics as retro, old fashioned, kitsch. While it can be true that a dish can be over used, there is no denying that a classic becomes that for a reason. One of my favorite classic dinners is tarragon chicken. Simple and straightforward, in reality, perfecting this retro dish can be tricky. Browning the chicken can ruin the aesthetic of the pale creamy sauce, not that its the end of the world! Continue reading
I ve basically become addicted to asian food. Its true, if it has rice or noodles and some obscure asian ingredients….I am on board! We are lucky enough in Boston to be surrounded by great Japanese, Korean and Thai restaurants. From Bibimbap to Thai larb, there is little I have found that I haven’t enjoyed! We are still searching for good Indian food so any input on that front will be most welcome.
I know it sounds strange but similar to scent, food can bring me back to happy moments in my past. I smell tarte tatin and I am immediately transported to a small village restaurant in the coastal town of Port Grimaud (near St Tropez) where we shared the dessert as a birthday treat for my mother many years ago.
Courgettes or zucchini, whatever you call these pretty green squash, they are such versatile vegetables and one of my favorite ingredients. Roasted, grilled, fried….I love them any way I can get them. Serendipitously, I had some leftover shredded courgette after dinner a few nights ago and I immediately thought about fritters. Continue reading
Now that the seasons are changing and the wind is picking up, light and fresh foods are making way for warmth and comfort. The clean salads of summer are shifting to heartier dishes. One challenge I always find this time of year is remaining healthy while still enjoying comfort foods. Continue reading