Have you ever had food poisoning? If you’re unsure, the answer is probably no. You would remember having food poisoning. It is a terrible experience, and many people feel terribly ill while they are experiencing it. Whether you want to avoid it entirely or you never want to have it again, these cooking habits can help to prevent you from getting food poisoning.

Check Expiration Dates

Some people like to keep food well past the expiration date. They think that nothing is going to happen, and they assume that the food is still safe. When you decide to consume food that has expired, you are really doing so at your own risk. The food could have a ton of bacteria in it that you are taking into your body, and you might be making yourself really sick by doing so. When you purchase a product, make sure the expiration date is at a suitable time for you. Be sure to check it again before you cook any food and put it on the table for your family to eat.

Cooking Meat Thoroughly

Yes, it can be really frustrating when you are standing over the stove or constantly peeking in the oven and dinner will just not cook. Despite this frustration, you need to make sure that everything is completely cooked before you even think about eating it. Failure to do so could lead to extreme food poisoning. On most packages, a note will be available telling you how high of a temperature to cook the particular meat product too. Meat thermometers are also readily available in stores, so no excuse exist not to buy one. Furthermore, it is inadvisable to sample raw meat when you are preparing it. Even if you just take a small bite, you could wind up getting sick.

Don’t Cross Contaminate

Let’s say that you are cooking some ground beef, peas and other vegetables in a saute pan on top of the stove. You are using a spoon to stir it. Once you are done stirring for the present time, you rest the spoon down on the counter top. You have just infested the area with bacteria! That bacteria easily transfers from the raw meat in the saute pan to the counter. Spoon rests are other items that you can find with great ease, and they are not expensive either. You should also consider the cutting board that you are using. If you cut up chicken breasts on it one day and then put cheese on it the next, you have a chance of transferring salmonella to this dairy product. Therefore, you need to have an entirely separate board for meats.

Quite a number of people do not think of these steps when they are preparing food. After all, they just want to get to the main courses and stop with all of the cooking and fussing. Still though, when you want to make sure you are safe from food poisoning, you will absolutely keep all of these tips in mind.

Author Pam Johnson is a nurse who sees a lot of food poisoning cases. She also enjoys blogging and is a contributing writer for best-bsn-to-msn.com.

Photo credit:  iStock Photo

View of Spoleto

We had arrived at the hilltop town of Spoleto, located in central Umbria, Italy, on the first day of our seven day culinary tour to taste the local cuisine and for our cooking lesson  at il Ristorante Panciolle.Since I am a first generation Italian-Canadian born to a Sicilian mother and Molisano father, I grew up eating and cooking Southern Italian food.  I was enthusiastic about exploring Italy’s other regional cuisines.

The staff warmly greeted us at the door when we arrived at Il Ristorante Panciolle late afternoon for our cooking lesson on making strangozzi, the rustic home-made pasta of Umbria. They led us into the spacious kitchen where our tour guide introduced us to Chef Mirella, a master at making strangozzi. Although she was dressed in the professional attire of a white chef  jacket and chef beret, she portrayed a maternal image as she greeted us with a warm smile and sparkling eyes.

Strangozzi noodles are a slightly thicker version of spaghetti. The word strangozzi is derived from the verb strangolare which means to strangle in Italian. Legend has it that this was the pasta served to the parish priests when they dined at the homes of the parishioners. They would serve the priests large quantities of strangozzi to strangle their appetite. The strangozzi noodles are a slightly thicker version of spaghetti. The word strangozzi is derived from the verb strangolare which means to strangle in Italian. Legend has it that this was the pasta served to the parish priests when they dined at the homes of the parishioners. They would serve the priests large quantities of strangozzi to strangle their appetite, but then there are several variations of this legend.

Chef Mirella kneading dough to make strangozzi

We all gathered around large wooden tables to watch Chef Mirella demonstrate her strangozzi making techniques.  She first made a well in pre-measured flour and salt. Then she slowly poured water into the well and incorporated it into the flour using a fork to make a ragged looking dough.    With Chef Mirella at our side to guide us, we each took turns to knead and get a feel of the dough.  The dough had to rest for about one hour before it was ready to be rolled out.

Earlier in the day we had lunch at the Osteria del Trivio located at the base of the town to sample the local cuisine.  The owners, a husband and wife team, were waiting for our arrival and immediately made us feel welcome.  The long tables covered with  white and red checkered tablecloths were  part of the authentic Italian décor. The menu of day was written on a blackboard with white chalk.

Large platters of  Antipasto di Trivio (salumi, bruschetta, mozzarella with black truffle and pecorino cheese) were placed at our table.   This was the first time I tasted truffles and fell in love with their strong earthy scent and intense mushroom flavor.

More platters arrived at our table with braised beans, faro salad, strangozzi with fresh fava beans, pancetta and pecorino cheese followed by stuffed artichokes and zucchini while our glasses were being filled with Tebbiano and Sangiovese wines. The fava bean dish reminded me of my father.  He used to love fresh fava beans and when they were in season, he would be busy blanching and shelling them to use in one of his pasta creations.  Dessert was a coffee and chocolate scented  tiramisu accompanied by a cup of espresso.

Il Ponte delle Torri in Spoleto

We had a few hours to sight-see before our cooking lesson at Il Ristorante Panciolle.  Since the Osteria del Trivio was located at the base of the town, we had to climb the cobblestone roads to visit the beautiful historic monuments stopping at artisanal shops along the way to buy souvenirs.

We visited Il Ponte delle Torri, a 13th century aqueduct which was quite a beautiful sight and the Cathedral of Santa Assunta where we admired frescoes painted by Pinturicchio.  By the time we got to the restaurant we were more than ready to learn how to make strangozzi.

Rolling out the dough for strangozzi

Chef Mirella sprinkled semolina over a wooden board to prevent the dough from sticking.  She used  an extra-long wooden rolling pin to roll out the dough about 1/8th of an inch thick and then folded the dough over itself several times.  ‘Non troppo fitto, non troppo fino, (not too thick, not too thin)’ she said as cut the dough in strips with a large knife at ¼ inch intervals.  She unrolled the dough strips and placed them on clean white towels. She then sprinkled them with semolina flour to prevent the dough strips from sticking together.

Cutting the dough to make strangozzi.

We rolled up our sleeves and followed her lead.  Chef Mirella made it look so easy, but we did encounter challenges as the dough stuck to the board or the dough strips were either cut too thin or too thick. Chef Mirella was always ready to step in and help if necessary. Since she hardly spoke English, she was delighted when I spoke to her in Italian.  It’s times like these that I mentally thank my parents for insisting we speak Italian at home.

Chef Mirella guiding me on how to cut the strangozzi.

We had supper at Il Ristorante Panciolle that night and tasted Chef Mirella’s wonderful homemade strangozzi , cooked al dente and served with a savory truffle sauce.  This simple dish made with few ingredients was bursting with flavor.

Strangozzi with truffle sauce

This culinary tour in Spoleto was an amazing experience for me. Not only did I have the pleasure of making pasta with a local chef, explore a beautiful historic town,  I also met wonderful people some of whom became good friends.  The whole experience of being in Italy brought me closer to my roots and embrace my Italian heritage.

Now, whenever I make strangozzi at home, I think of Chef Mirella with her wonderful smile cutting strips of dough, not too thick, not too thin.

Strangozzi with Tuffle Sauce Recipe

 

Print

Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

 

Home-made strangozzi with truffle sauce from cooking lesson at il Panciole restaurant in Spoleto, Umbria.

Author: Liliana (reciped adpated from Chef Mirella’s recipe)

Recipe type: Entree

Cuisine: Italian

Serves: 4

Ingredients

Strangozzi

• 1 ½ cups all-purpose or ‘00’ flour
• 1 1 ¼ cups semolina flour
• 1 cup water (more as needed)
• semolina flour for tossing

Truffle Sauce

• 3 tablespoons unsalted butter
• 1 ounce flour
• 2 cups whole milk, heat to boiling stage
• salt and pepper to taste
• 2 tablespoons grated fresh truffle (or truffle oil if fresh truffles are not available)

Instructions

Strangozzi

1. Combine the two flours on a large bowl or wooden working surface and make a well.
2. Add the water to the well and incorporate the flour and water with your hands until the dough and water are well mixed.
3. Knead the dough for about 5 minutes until the dough is smooth and pliable.
4. Cover the dough with a clean cotton tea towel and let rest for 30 minutes.
5. Place the dough on the wooden working surface that has been sprinkled with semolina.
6. Using a floured rolling pin, roll out the dough in a rectangle or round shape until it is ⅛ thick.
7. Roll up the dough into a log and cut the strangozzi ¼ to ½ inches wide (not too thin, not too thick).
8. Gently unroll them and spread on a floured surface to avoid them sticking together.

Truffle Sauce

1. Melt the butter in a small plan. Add the flour and cover over low heat, whisking all the time for a few minutes until the flour loses its raw smell.
2. Do not let the flour take on any color.
3. Slowly add the warm milk, whisking all the while to avoid lumps.
4. Season with salt and pepper to taste and cook until thick, about 10 minutes after it reaches a boil.
5. Wisk in the grated truffle or truffle oil. Take pan off the heat.

Cook and Serve

1. Fill a large pot with water.
2. Bring to a boil and add 3 tablespoons of salt.
3. Add the strangozzi and cook al dente (the strangozzi should be firm)
4. Drain the strangozzi and add the Truffle Sauce. Mix well.
5. Plate and serve with sprinkling of truffle (if using).

WordPress Recipe Plugin by EasyRecipe

3.2.1753

Daring Bakers Challenge – Savarin

A Savarin, named after Brillat-Savarin, a famous 18th-century food writer, is a cake made with rich yeast dough and baked in a ring mold.  Once baked it is soaked in flavoured syrup.

Natalia’s recipe is a combination of recipes from and Italian blogger, Adriano Continisio of Profumo di Lievito, and an Italian Chef, Luca Montersino.  I was motivated to make this recipe as I had not made a Savarin for years and now I could finally use the ring mold I only used once.

When I read through the recipe, I realized I would need a bundt pan instead of the ring mold which was put back in the cupboard with all the other specialty pans.  The recipe was easy to follow as Natalia provided us with step-by-step photos and directions.  I was concerned that the dough would be too sticky while folding the dough, but greasing my hands, the work surface and dough scraper as per the recipe instructions, made the process easy.

I soaked the Savarin the next day in syrup made of equal amounts of orange juice, water and sugar and added the peel of one orange and one cinnamon stick.  Then I filled the center with pastry cream (made with the recipe included in the instructions) and topped it with fresh strawberries.  When I cut the first slice the pastry cream oozed out from the middle onto the plate.  I loved the tasted of the moist, rich, buttery  dough of the Savarin combined with pastry cream and strawberries!  It was so good I indulged and ate two slices without any guilt.  This was the perfect cake to start celebrating our 30th wedding anniversary which is next week.

Thank you Natalia for a fun Daring Bakers challenge.  For the Savarin recipe, please visit Gatti Fille e Farina.

Nordic Ware Pro Cast Traditions Aluminum 3 qt Dutch Oven

In a couple of days I will be enroute to the 2013 Food Bloggers of Canada conference at the Hockley Valley Resort in Hockley Valley, Ontario. This will be my first conference ever and I am so excited to be going with Silvana from Truffles, Thimbles and Threads who just happens to be my sister!

It even gets better.  Not only will this conference be jam packed with enthusiastic food bloggers, there is a list of of prestigious speakers who will share their experiences and wisdom of the blogging world.  Nordic Ware, one of the Gold Sponsors, has most kindly sent each attendee a box of some of their new products to try.

Nordic Ware Pro Cast Traditions Aluminum Braiser

Now, I am all about cookware.  After cooking and baking for so many years, I keep using my tried and true cookware which I know will not fail me.  Nevertheless, I was excited to receive my box of Nordic Ware products which contained  a Nordic Ware Pro Cast Traditions Aluminum 3 qt. Dutch Oven, a Nordic Ware Pro Cast Traditions Aluminum Traditions Braiser and a Nordic Ware Chicken Leg and Jalapeno Griller.

For a few days I put away my tried and true cookware and cooked up a storm with the Nordic Ware Braiser and Dutch Oven. I cooked soups, rice, risotto and vegetables in the 3 qt. Dutch Oven and braised rib roast, pork shanks, chicken with vegetables and meatballs in a tomato  red wine sauce in the Nordic Ware Braiser.  Every dish was cooked to perfection and tasted delicious.

Nordic Ware Pro Cast Traditions Aluminum 3 qt Dutch Oven

Both the Nordic Ware Dutch Oven and Nordic Ware Braiser are easy to lift and the nonstick interior make for an easy cleanup.  The integrated cast handles and cast stainless knob give a sturdy grip for safe handling although oven mitts are required as they do get hot.  I really like the self-basting lid that keeps the moisture in the food.  No need to worry about using the cookware on glass tops or ceraminc stoves due to the air cushion bottom of the cookware.

Meatballs brasied in tomato and red wine sauce

I really enjoyed cooking with the Nordic Ware Pro Cast Traditions Aluminum 3 qt. Dutch Oven and the Nordic Ware Pro Cast Traditions Aluminum Traditions Braiser.  They are well designed, have even heat distribution, lightweight and a breeze to clean.  I am going to keep on cooking with them (along with my tried and true cookware) and possibly add a baking pan or two. I will be using the Nordic Ware 365 Chicken Leg and Jalapeno Griller on the BBQ when spring arrives.

I already own a couple of  Nordic Ware bundt pans and specialty baking pans that are constantly used.  I would certainly recommend that my daughters purchase this Nordic Ware cookware or maybe I will start buying it for them because they are not getting mine.

Thank you Nordic Ware for a great cooking experience.

For those of us who have a collection of jam, mason or other assorted jars, the creative recipes from  150 best desserts in a jar by Andrea Jourdan will show you how to fill those jars with warm and comforting and from the fridge desserts to impress your family and friends.

The  ’Warm and Comforting and ’From the Fridge’ sections include recipes such as:

• Crumbles, Cobblers and Other Fruit Desserts (Pear and Almond Crumble, Apple and Orange Cobbler….)
• Steamed Puddings and Bread Puddings (Brown Sugars Pudding, Chocolate and Hazelnut Pudding, Christmas Pudding….)
• Creamy Custards, Flans and Creams (Plum Clafouti, Warm Salter Caramel Pudding, Fudge Cream….)
• Cakes, Pudding Cakes and Soufflés (Double Chocolate and Chile Pudding Cake, Pineapple Rum Vanilla Baba, Lemmon Soufflé…)
• Tutti Frutti (Peach Melba in a Jar, Lemony Summer Pudding, Fig Surprise, Blueberry Cream Cheese Mouse….)
• Deliciously Creamy (Banana Cream Pie Crunch, Baked Chocolate Mousse, Limoncello and Blood Orange Cream….)
• Not Your Mother’s Jell-O (Cherry Jubilee with Wine Jelly, Panna Cotta with Fresh Fruit and Chocolate Sauce…)
• From the Freezer (Banana Split in a Jar, Dulce de Leche and Apple Frozen Desset, Brownie Frozen Delight

150 best desserts in a jar also includes information on making desserts in a jar, from choosing the right jars, baking tips and techniques. Looking at the beautiful colour photos of the desserts will  inspire you to start looking for your jars, head to the kitchen and make some desserts!

Let’s make dessert!

I bookmarked so many pages of desserts recipes to make from this book that I had a hard time deciding which one to make first.  Finally, I started with the Burnt Orange Crème Brûlée recipe.   It was fun and easy to make and it turned out just as good as it looked in the photo! After breaking through the burnt sugar topping and orange slice at the top with a spoon, I scooped  up a spoonful of custard that tasted not too rich, yet creamy with a subtle aftertaste of the organe liqueur. The only downside is that the desserts had to be refrigerated for 8 hours before serving, but it was well worth the wait.

Each jar makes a single dessert serving, but I only ate half, covered the jar with the lid and refrigerated the rest to enjoy the next day.

Cookbook shelf worthy?

Definitely yes!  The recipes in 150 best desserts in a jar are fun to make.  Get the kids involved and turn it into a family activity. Use the recipes as a guide to showcase your creativity and surprise your guests at your next special occasion.  Best of all, the desserts in a jar are easy to serve – one spoon for each jar!

Burnt Orange Crème Brûlée recipe from 150 best desserts in a jar

 

Print

Cook time

35 mins

Total time

35 mins

 

The best crème brûlée I ever tasted was at the now defunct but still memorable Léon de Lyon restaurant in France. I could never reproduce the exact texture and, unfortunately, was never allowed to learn their secret. After years of trying to create the perfect crème brûlée, I finally came up with a recipe that I like enough to share. As for Léon’s crème brûlée — well, it might just have been the sweet Muscat wine I drank with it that made it taste so good.

Author: Andrea Jourdan

Recipe type: Dessert

Serves: 4

Ingredients

• • Preheat oven to 325°F (160°C)
• • Four 8-ounce (250 mL) wide-mouth jars, buttered
• • Baking pan large enough to accommodate the jars
• • Kitchen torch, optional (see Tip)
• 6 large egg yolks
• 1⁄2 cup granulated sugar 125 mL
• 11⁄2 cups heavy or whipping (35%) cream 375 mL
• 2⁄3 cup whole milk 150 mL
• 2 tbsp finely grated orange zest 30 mL
• 1 tbsp orange-flavored liqueur 15 mL
• 3 tbsp packed brown sugar, divided 45 mL
• 1 orange, sliced thinly

Instructions

1. In a bowl, whisk egg yolks and sugar until pale and thick. Set aside.
2. In a saucepan over medium heat, bring cream, milk and orange zest to a simmer. Gradually add to egg yolk mixture, whisking until incorporated. Stir in orange liqueur.
3. Pour custard into prepared jars, dividing equally. Place jars in baking pan, spaced evenly apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake in preheated oven for 35 minutes or until center of custards is still wobbly. Remove from oven and transfer jars to a wire rack to cool for 30 minutes. Cover jars with plastic wrap and refrigerate overnight.
4. Place jars on a baking sheet. Sprinkle a little brown sugar over each custard. Using kitchen torch, burn sugar just until it melts. Place orange slices over melted sugar. Sprinkle with remaining brown sugar, dividing equally. Using torch, heat until sugar has caramelized and orange rind is a little burnt. Serve immediately.

Notes

Tip: If you do not have a kitchen torch, preheat broiler. Place jars on baking sheet; sprinkle with a little brown sugar and place under broiler until golden. Remove from oven, sprinkle with remaining brown sugar, top with orange slices and place under broiler for about 2 minutes, until sugar browns to a dark color

WordPress Recipe Plugin by EasyRecipe

3.2.1230

Photos and recipes excerpted from 150 Best Desserts in a Jar by Andrea Jourdan © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.

Disclaimer

150 Best Desserts in a Jar by Andrea Jourdan was sent to me by Robert Rose Inc. for review.

150 Best Desserts in a Jar

Author:  Andrea Jourdan

Pages :    248

ISBN 978-0-7788-0435-2

$24.95 US/$25.95 CA

 As I mentioned in my last post, Rachel’s Irish Family Food cookbook review with Garlic Roasted Colcannon, I was going to make a Porter Cake, a traditional Irish cake for celebrating St. Patrick’s Day,  using the recipe from the cookbook.

This recipe calls for a porter or stout (I used Guinness), ground or fresh nutmeg (I used fresh nutmeg) store-bought or homemade candied peel, (I used homemade, recipe provided on page 202 of the cookbook ) and baked the cake in two 6-inch bundt pans (one cake to devour and one to give away) instead of  the one 8-inch round pan specified in the recipe.  The baking time was decreased to one hour instead of two hours.

Taste Test

The sweet aroma of nutmeg and pumpkin spice filled the kitchen as the cakes were baking.  Once baked, I could hardly wait for the cakes to come to room temperature for the taste test.

The first slice tasted fruity (but not the same taste as fruit cake) and moist, the second slice tasted just as good as so did the third slice……  The taste improves with time so I am saving the rest of the Porter cake for St. Patrick`s Day.

I really enjoyed making this cake. The recipe is easy and comes together quickly.   You still have time to make it to celebrate St. Patrick`s Day!

Celebrate St. Patrick’s Day with Rachel Allen’s Porter Cake

 

Print

Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

This traditional Irish cake uses a porter, such as Guinness, Beamish, or Murphy’s, and is a deliciously rich and moist fruit cake. Make it a few days in advance of the celebratory event (it’s perfect for St Patrick’s Day) if you like, and it will improve even more!

Author: Rachel Allen

Cuisine: Irish

Serves: 10-12

Ingredients

• 3½ cups (450g) all-purpose (plain) flour
• 1 teaspoon grated or ground nutmeg
• 1 teaspoon pumpkin pie spice (mixed spice)
• 1 teaspoon baking powder
• Pinch of salt
• 1 cup (225g) butter
• 1 cup packed (225g) light brown sugar
• 1 pound (450g) golden raisins (sultanas) or raisins or a mixture of both
• 3 ounces (75g) chopped candied peel, store-bought or homemade (see page 202)
• 2 eggs
• 1 (12-ounce/33oml) bottle porter or stout

Instructions

1. Preheat the oven to 350°F (180°C/Gas mark 4). Line the sides and bottom of an 8-inch (20cm) high-sided round cake pan (the sides should be about 2¾ inches/7cm high) with waxed (greaseproof) paper.
2. Sift the flour, nutmeg, spice, baking powder, and salt into a bowl. Rub in the butter, then stir in the brown sugar, raisins, and candied peel.
3. Whisk the eggs in another bowl and add the porter. Pour into the dry ingredients and mix well. Pour into the prepared pan.
4. Bake for about 2 hours. If the cake starts to brown too quickly on top, cover it with aluminum foil or waxed (greaseproof) paper after about 1 hour. The cake is done when a skewer inserted into the center comes out clean. Allow the cake to sit in the pan for about 20 minutes before turning it out and cooling it on a wire rack.

WordPress Recipe Plugin by EasyRecipe

3.2.1230

The  photos (except the double bundt cake photo) and recipe were excerpted from Rachel’s Irish Family Food by Rachel Allen. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022

Disclosure:  The Rachel’s Irish Family Food cookbook was sent to me by Harper Collins Publishers for review.

Rachel Allen is not only a TV chef (Rachel’s Favourite Food) and writer, she also teaches at the Ballymaloe Cookery School in Ireland.  In her new cookbook, Rachel’s Family Food, she shares 120 of her favourite Irish classic recipes.

I haven’t ventured into Irish cuisine before and making recipes from the Rachel’s Irish Family Food cookbook was a good introduction. The Contents Page lists chapters for Soups and light meals, Weeknights and every day, Special family dinners, vegetables and side dishes, desserts and cakes, and breads and cookies.

The Recipes

The recipes in each chapter are well organized and easy to read, accompanied by colourful food photography.  The book also showcases stunning photos of Irish landscapes.  Apart from the recipes, I also enjoyed reading the passages about the food and people of Ireland’s different provinces.

While browsing through the cookbook I bookmarked many recipes to choose from for my initiation into Irish cooking:  Kale and Bean stew, Fish cakes, Fish pie, Irish stew, Roasted garlic colcannon, Beef and red wine hot pot, Irish apple cake, Irish coffee meringue roulade, and Porter cake.   These are just  the recipes I chose among others such as Homemade pork sausages with colcannon and applesauce, Lamb chops with parsley and mint sauce, Kinoith pork casserole , Dublin coddle, and Chicken casserole with cheese herb dumplings.

Cook and share

My first bookmarked recipe was Roasted garlic colcannon from the vegetables and side dishes.  It’s a hearty recipe for both vegetarians and non-vegetarians alike.  Any recipe that includes garlic works for me.  This is an easy to make recipe.  The combination of the potatoes and cabbages with the sweet taste of the roasted garlic is quite satisfying.

Roasted Garlic Colcannon recipe from Rachel Allen’s Irish Family Food

Roasted Garlic Colcannon

 

Print

Prep time

15 mins

Cook time

1 hour 30 mins

Total time

1 hour 45 mins

 

Recipe from Rachel Allen’s Irish Family Food cookbook. Colcannon is a traditional Irish dish made from mashed potato and cabbage or kale. By roasting the garlic, its flesh is tempered and tamed to become sweet and mellow.

Author: Rachel Allen

Recipe type: Vegetarian

Cuisine: Irish

Serves: 4-6

Ingredients

• • 1 large bulb garlic, left whole and unpeeled
• • 2 tablespoons extra virgin olive oil
• • Salt and ground black pepper
• • 1 sprig of rosemary
• • 2¼ pounds (1kg) baking or russet (floury) potatoes, scrubbed clean
• • 1 pound (450g) Savoy cabbage or kale
• • 1 cup (250ml) milk
• • 4 tablespoons (50g) butter, plus extra to serve

Instructions

1. Preheat the oven to 425°F (220°C/Gas mark 7).
2. Place the whole bulb of garlic in a small ovenproof dish, drizzle with the olive oil, season with salt and pepper, and add the sprig of rosemary. Cover with aluminum foil and roast for about 45 minutes, until the garlic has completely softened.
3. Put the potatoes in a large saucepan and cover with cold water. Add a good pinch of salt, cover with a lid, and bring to a boil. After 10 minutes, strain off two-thirds of the water, put the lid back on the pan, and cook over a gentle heat so that the potatoes steam for about 30 minutes, until they are tender.
4. Remove and discard the dark tough outer leaves from the cabbage (if using). Wash the rest and cut into quarters, removing the core. Cut the cabbage across the grain into slices about ¼ inch (5mm) thick. Place in another large saucepan, add the milk, and simmer for about 4 minutes or until tender. If you’re using kale, cut out the tough center rib of the leaves, then slice and cook in milk as for the cabbage.
5. When the potatoes are just cooked, peel them while still warm and immediately mash them with the butter and some salt and pepper. Use your fingers to squeeze out the roasted garlic pulp and beat into the potatoes with enough boiling milk from the cabbage to make a fluffy purée. Then drain the cooked cabbage or kale, stir into the mash, and taste for seasoning.

WordPress Recipe Plugin by EasyRecipe

3.2.1230

Cookbook shelf worthy?

I really enjoyed  cooking from this cookbook and learning about Ireland, the people and its culture. The  120 hearty Irish recipes and beautiful 100 photos this cookbook has to offer  are a most welcome addition to my cookbook collection.

The next recipe I will make from this cookbook  is  Porter Cake to celebrate  St. Patrick’s Day.   A review and the recipe will be included in the next post of My Cookbook Addiction.

The  photos and recipe were excerpted from Rachel’s Irish Family Food by Rachel Allen. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022

Disclosure:  The Rachel’s Irish Family Food cookbook was sent to me by Harper Collins Publishers for review.

Since I was not familiar cooking with these sauces I decided to play it safe.  My first recipe was Chicken with the Summer Fresh Butter Chicken Sauce, a rich and buttery Indian sauce made with stewed tomatoes, real cream and ginger.  I really enjoyed the combined flavours of this dish   It was rich but yet not too spicy.

Chicken with Summer Fresh Butter Chicken Fresh Sauce

 

Print

Serves: 4

Ingredients

• 10 boneless and skinless chicken thighs, cubed
• 1 tablespoon extra virgin olive oil
• 1 container (500 ml) Summer Fresh Butter Chicken Fresh Sauce
• 4 cups steamed basmati rice
• 4 Naan breads
• 4 tablespoons chopped fresh parsley or coriander

Instructions

1. Heat the one tablespoon of extra virgin olive in a medium size frying pan or a wok over medium high heat until hot. Brown the chicken cubes in two batches and set side. Lover heat to medium low.
2. Return the chicken cubes to the frying pan and pour the Summer Fresh Butter Chicken Fresh Sauce over chicken cubes and mix well. Cover and simmer for 10 – 15 minutes or until chicken cubes are cooked through.
3. Divide the steamed basmati rice among 4 dinner plates. Top each dinner plate with the Chicken with Summer Fresh Butter Chicken Fresh Sauce and sprinkle with 1 tablespoon of parsley or coriander. Serve with Naan bread and a green mixed salad.

WordPress Recipe Plugin by EasyRecipe

3.1.09

Pan Fried Steak with Summer Fresh 3 Peppercorns Fresh Sauce

I used the Summer Fresh 3 Peppercorns Fresh Sauce as a finishing sauce for pan fried steak with roasted potatoes and peppers, the Mushroom Marsala Fresh Sauce as a finishing sauce for veal scaloppine with steamed green beans and mashed cauliflower, and the Cranberry Madeira Fresh Sauce as a finishing sauce for roasted pork loin with roasted brussel sprouts and sautéed mushroom.

The Summer Fresh Thai Curry Fresh Sauce was used to marinade tofu cubes and then stir-fried with snow peas, onions, mushrooms, peppers, and bok choy. I served them on a bed of Chinese noodles.

Although the  five sauces were quite good and added a finishing touch to each dish, my favourite was the Summer Fresh Butter Chicken Fresh Sauce.

Visit the Summer Fresh web site for more information on their products.