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June 2008 Blog Posts (13)

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Could we really get back to the basics of growing our own food, living off the land?

Wow! What a question! I'd really like to hear what anyone who reads this blog thinks!!



I live in the US. The US is really BIG!! It's nice that we still have plenty of rural areas where people grow their own fruits and vegetables and if you live close by or go for day trips out into the country or are traveling, you can pick up some home grown foods that taste so much better than what you can find in the grocery stores! I wonder sometimes if we could ever get back to most people… Continue

Added by Debbi on June 30, 2008 at 9:26pm — 11 Comments

Baked Salmon with Julienne of Vegetables and Mustard Butter

Cod, Trout, Mackerel, Sole and Plaice are all very popular fish, but Salmon deserves a special mention.

Salmon is now beginning to be treated in many different ways. All we knew at first was smoked salmon as a change from fresh salmon. Then came the pickled salmon, flavoured with dill, which is a Scandinavian speciality. Smoked salmon is no longer only served cold with lemon juice and freshly ground black pepper, but can be used in any recipe calling for fresh salmon and cooked exactly the… Continue

Added by Norbert on June 27, 2008 at 9:03am — No Comments

Mussels in White Wine Sauce

When cooking fish it is useful to know the various categories into which they fall. There are freshwater and salt-water fish. Then they are further categorised by there shape, round like a trout or flat like a plaice. Most freshwater fish are round and all the flat fish are from the sea. A round fish will produce two fillets, slightly thicker in general and a flat fish four slender fillets. Fish are also either oily like herring and salmon or white fleshed and non-oily like sole and halibut.… Continue

Added by Norbert on June 26, 2008 at 2:30am — 1 Comment

Plaice or Flounder with Mustard Sauce

Ireland's bountiful coasts have always been a rich source of seafood. Fishing is one of the key industries in this country and the foods that come from the sea are culinary staples.

The rivers and lakes of the west are an ideal home for the princely salmon and trout. Ireland's scallop beds are justly famous and scallops fresh from the sea can be bought in many coastal town markets.

Oysters from Irish coasts, such as those from Tralee Bay or Galway, can simply be eaten raw with some… Continue

Added by Norbert on June 22, 2008 at 2:30am — 3 Comments

Looking for Barbecue Recipe Suggestions

I've got too many tried and true barbecue favorites and with the weekend weather shaping up nicely I'm looking for some good grilling recommendations. Anybody got a family secret they're willing to share?

Added by Humble Recipes on June 20, 2008 at 6:29pm — 2 Comments

Irish Stew

Ireland is a land of plenty. Its seas and rivers teem with fish and seafood, the unpolluted pastures produce the finest beef, lamb and pork in the world and the skies are full of game birds. Irish cooking has a long history and some of its traditions, such as the serving of boiled and roast meats on the same platter, date back to early Celtic times when the land was governed by a legal system called the Brehon Laws, which even laid down rules concerning food and hospitality. What makes Irish…

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Added by Norbert on June 18, 2008 at 2:30am — No Comments

Why We Cook

An old friend of mine was fond of saying there are two kinds of writers - those who want to be writers and those who want to write. He made a distinction between the two. The former, per his logic, are enamored with a romantic version of the profession. They envision themselves creating weighty pieces of literature. Insightful critiques of modern society, poetry, that sort of stuff. The latter simply feel they have something to say. An inner voice nagging at them incessantly, looking for an… Continue

Added by Humble Recipes on June 17, 2008 at 7:17pm — 1 Comment

Chicken and Pasta Broth

As there is such a wide range of soups there are several different ways of classifying them. There are clear, creamy, chunky or chilled soups. Basically there are two main types of soup depending on their consistency, thin soups and thick soups. These headings can again be subdivided into smaller groups.



There are two types of this soup: consommé and broth.



Consommé is a rich clear soup made from a clarified meat stock, usually beef or chicken. The stock is brought slowly… Continue

Added by Norbert on June 14, 2008 at 2:30pm — No Comments

Chestnut and Orange Soup

There is a tradition of creamy vegetable soups here in Ireland and many are quite delicious and not to rich if the fat content is reduced.

Soups are easy to make and can be prepared in advance.

They can be varied according to the season and what you have available. A leek and potato soup, served as a thick broth or pureed, a broccoli and chicken soup, the classic consommé with your choice of garnish or a chestnut and orange soup are all very nourishing and ideal on cold winter… Continue

Added by Norbert on June 10, 2008 at 2:30am — No Comments

Curried Potato and Apple Soup

Thick and creamy soups are every bodies favourite. They are easy to make, very filling and always welcome to chase away the chill of cold winter days.

Thick soups can be subdivided according to how they are thickened. They are often called cream soup, but do not necessarily contain cream and are cooked to the consistency of cream.

These soups may be thickened with flour or potatoes, enriched with an egg yolk, cream or butter. To make a pureed soup the cooked ingredients, which may be… Continue

Added by Norbert on June 6, 2008 at 2:30pm — No Comments

Chilled Avocado Soup

Chilled soups are delicate, fragrant and above all pretty. There is a choice of unusual fruit soups, like cherry and melon, cool and elegant avocado and cucumber and the classic vichyssoise.

Chilled avocado soup has a delicate, lemony flavour. Avocados are becoming increasingly popular, and prices are dropping accordingly, so that they are no longer the luxury "fruit" they were a few years ago.

The Mexicans were the first people to discover just how delicious this fruit could be if… Continue

Added by Norbert on June 5, 2008 at 5:49pm — No Comments

Chilled Soups

Soups have evolved greatly over time. Today's most robust soups would seem refined compared with the thick slabs of bread dampened with broth that were the original soups.

Confusion can arise when the modern version of soups are given names that reflect the older renditions. For example, a bisque was originally a soup made from game birds but today it is made from shellfish and thickened with rice or roux or with a vegetable puree. What this soup has in common with early bisques is a… Continue

Added by Norbert on June 4, 2008 at 8:00am — No Comments

Prince Regent Cake Recipe

Beer, Bratwurst and bulk are to many people the essential characteristics of German cuisine. This is not surprising in some respects as Germany produces over 5000 types of beer, about 1500 kinds of sausage, some 200 different breads and lots of ways to cook the humble cabbage and potato. The Germans traditionally love hearty, solid fare - thick warming soups with dumplings, rich meats and game, and even the smallest town has its Konditorei with a mouth-watering display of fruit or cream filled… Continue

Added by Norbert on June 1, 2008 at 7:00am — 1 Comment

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