The Daily Dish

Irish Coffee from the source: A recipe from County Kerry

By Cathy Huyghe
0 Comments   0 comments.

“A drop of the craythur.”

That’s what the Irish say when lacing a beverage with a bit of whiskey.  One of the most famous resulting concoctions, Irish coffee, was reportedly invented in 1940 by Joe Sheridan, a chef at Shannon Airport. It’s stood the test of time, and remains the perfect accompaniment to WGBH’s A Celtic Sojourn.

The classic Irish coffee involves just four ingredients: Irish whisky, brown sugar, coffee, and fresh cream. Here is Sheridan’s recipe, reproduced by John and Olive Mulvihill of The Red Fox Inn in Glenbeigh along the Ring of Kerry.

Take a steamed glass.

Pour in 1/4 gill (four tablespoons) of Irish whisky.

Add 2 teaspoons brown sugar and boiling coffee to within 3/4 inch of the top of the glass.

Stir briskly until sugar is completely dissolved.

Add cream, lightly whipped, and pour into the glass over the back of a teaspoon so that the cream will not sink.

To enjoy the full flavor of the Irish coffee do not stir when cream is added.

Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.

Cranberry Red Roast Braised Pork Shoulder
By Ming Tsai

0 Comments   0 comments.

daily dish banner



Ingredients
2 cups naturally brewed soy sauce
2 cups red wine
2 cups water, plus more if necessary
1 small ginger root, sliced into 5 thick slices
2 bunch scallions, 1 inch pieces
3 star anise
1 packed cup of brown sugar
1 cup fresh cranberries, plus 1/2 cup for garnish, halved
1 bone-out pork shoulder, fat cap on, scored diagonally
Kosher salt and freshly ground black pepper
Chinese steamed bread (you can buy these frozen in Chinatown)

Directions
In a stock pot over high heat, combine all liquids, ginger, scallions, star anise, sugar and cranberries and stir to combine. Bring to a simmer and add pork. Cook 4 hours until pork is fork tender, skimming periodically. When ready, using a spider, remove pork and transfer to large oval platter. Remove star anise and ginger and discard.

Reduce sauce by 25% and check for seasoning. Add remaining cranberries and heat for 5 minutes with steamer on top of stockpot to heat the white Chinese steam bread. Ladle sauce on pork, serve with steamed bread. To eat, slice pork and stuff inside steamed bread with a spoonful of the red roast sauce.

___________________________________________________________

Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

Mollie Katzen and a Celebration of Spring, with Recipes

By Cathy Huyghe
0 Comments   0 comments.

The timing couldn’t have been more perfect: it was just the right day, and just the right weather, with just the right sort of food arranged around the right theme, presented by the right person.

That person was Mollie Katzen (of Moosewood Cookbook and restaurant fame), at a recent lunchtime seminar at Dudley House in Harvard Square, organized by Theresa McCulla and the Food Literacy Project at Harvard University.

Herbs were Katzen’s focus, and guests received recipes showcasing herbs for all the dishes available at the lunch: Mediterranean Yogurt, Persian Eggplant Appetizer, Spring Vegetable Herb Salad, Couscous-Quinoa Tabouli, Creamy White Beans, Chimichurri (either with tofu or salmon), and Crispy Sage Leaves.

Katzen — no surprise to anyone who’s used her cookbooks — is at her best with a wide variety of fresh (but not exotic) ingredients, guiding cooks through easy, yet revelatory, preparations.  In addition to their signature Katzen style, the recipes evoke visions of the Mediterranean — the sights, sounds, and tastes travelers will experience on WGBH’s Mediterranean Voyage of Discovery.

For the Mediterranean Yogurt recipe, for example, she uses many ingredients you’d expect such as cilantro, mint, and lemon juice. But then she throws a curveball you never saw coming: dried apricots, giving the recipe all manner of “special something” to it. Whether that came from the apricots, or the mix of herbs, or the raisins, or the walnuts, or the combination of all of those is deliciously hard to tell.

Here’s the recipe. Give it a whirl, and see for yourself.

Mediterranean Yogurt

Reproduced from the handout at Katzen’s lunchtime seminar, “Fun & Creative Uses of Fresh Herbs,” sponsored by Harvard University Dining Services and the Food Literacy Project.

1 medium clove garlic

1/3 cup parsley

1/3 cup cilantro

1/3 cup fresh dill

1/3 cup fresh basil leaves

1/3 cup fresh mint leaves

2 tablespoons fresh thyme

3 or 4 dried apricots (a soft, tart variety)

1/3 cup golden raisins

1/3 cup toasted walnuts

1 tablespoon fresh lemon juice

Preparation: Place garlic, all herbs, dried fruit, and walnuts in a food processor, and pulse until it forms a paste. Transfer to a bowl and stir in lemon juice and yogurt. Add salt and cayenne to taste. Cover tightly and refrigerate until serving. Just before serving, you can sprinkle a little extra cayenne on top and decorate with small sprigs of parsley and a few walnut halves, for a finished look.

Optional garnishes: a light dusting of cayenne, small sprigs of parsley, and/or walnut halves.

This sauce can be served alone, as an appetizer, or as a light lunch entrée — and it is amazingly compatible with a number of foods. You can serve it as a dip for raw or steamed vegetables, in pita bread with anything and everything, as a sauce for vegetables or grains…the list is endless. Mediterranean Yogurt keeps for about a week in a tightly covered container in the refrigerator.

Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.

Dish of the Week at Trident Cafe

By Cathy Huyghe
0 Comments   0 comments.

These days, in this weather, very few things taste bad.

Partly it’s because we’re editing what we eat, choosing things that are lighter, more refreshing, spring-i-er. It’s fish tacos over Roquefort burgers. Iced tea rather than hot chocolate. Leafy vegetables before root ones. Whatever most jives with our surroundings of sunny, warm days and light-jacket weather.

Partly it’s because we’re shedding the Boston-winter survival tactic of tucking in and tucking under. Off with the layers of clothing. Off, too, with multi-course dinners and mucho-complex taste combinations.

These days we’re liking our food fresh, uncomplicated, and maybe just a little bit sweet.

Perhaps that why ours was just one of at least three tables yesterday within 25 minutes to sit down and ask our servers immediately for the dessert menu. This was at Trident Booksellers & Cafe on Newbury Street at about five o’clock in the afternoon.

The fresh fruit cobbler with vanilla ice cream seemed to be the most popular choice, and it appeared over and over again, at our table and several others. The cobbler had just been pulled from a reheat in the oven, the pastry crust crackly and sprinkled with sugar and the fruit inside steamy and warm. I poured spoonfuls of sauce from inside the cobbler onto the ice cream, wilting it and bringing both components to a happy medium temperature.

The ice cream was cool, like the mornings and the evenings these days. And the cobbler was warm, like our sunny days. That combo makes this our Dish of the Week.

Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.

The Garden, in Film and Reality: Two Surprises in Cambridge

By Cathy Huyghe
0 Comments   0 comments.

Two surprises of the garden variety came in rapid succession last Wednesday at an event sponsored by the Food Literacy Project at Harvard. Fitting, given they came but a few days before the 40th anniversary of Earth Day and WGBH’s upcoming broadcast of Food, Inc.

The first was the focus of the event itself, namely a screening of The Garden, an Oscar-nominated documentary about the largest urban garden in the United States. The garden, located in south central Los Angeles, was initiated after the Rodney King verdict and riots of 1992.

The music, the tone, the dialogue, and the setting of the early scenes of the film all indicated a fairly predictable story of a nature-oriented project healing a community’s wounds.

Here’s some of what the viewer took in, at least during the first few minutes:

“The vegetables taste so good because you took care of them, you made them.”

“Plants without chemicals. It’s better.”

“We’ve worked this land because you can’t eat the earth.”

“It’s a pretty simple idea. Land, people, food. Happy days.”

But then the reality sets in that will ultimately take the land away from the people who farm it, who are mostly undocumented Latino and Latina workers. Even though it’s a reality of ownership contention, back-room political deals, race relations, infighting, underrepresentation and misrepresentation, it still comes as a surprise.

Most specifically, and most poignantly, is the surprise of the developer’s bulldozers razing still-healthy plants like corn, papaya, bananas, and cilantro while their farmers stand just a few feet away, watching from the other side of the fence.

The second surprise of the evening actually came before the screening of the film itself, when a sophomore Harvard College student introduced the Harvard College Garden Project. The garden, in conjunction with the university’s Office for Sustainability and the Center for Health and the Global Environment, officially opened to the public two days ago, on Saturday, April 17.

The garden itself is located at the corner of Mt. Auburn and Holyoke Streets, in front of Lowell House near Harvard Square. The garden is meant as a multi-use space, with educational, cooking, and social events planned — but the main goal is to educate on the subjects of growing your own food, nutrition, and consumption.

The announcement of this garden and its intentions was made to the same audience who were about to watch the gut-wrenching story told in The Garden documentary. The irony was lost on no one: hope — like gardens — springs eternal.

Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.

Anne Amie winemaker dinner at Grill 23

By Judy Lebel
0 Comments   0 comments.

The last time Thomas Houseman, winemaker for Oregon’s Anne Amie Vineyards, was in Boston, he ran the marathon on Patriot’s Day, 2004.

This time around, Houseman tackled Grill 23, not Heartbreak Hill. This time, on Wednesday, April 14, Houseman was more concerned with his pinot noirs than his mile splits.

The wine dinner at Grill 23 last week was no less intense an effort, however, because it’s the intensity of Anne Amie’s wines that make them work. It’s the intensity that enables Anne Amie’s pinot blanc and pinot noirs to stand up to Grill 23’s award-winning steakhouse cuisine. That’s right, pinot noir – not a cab, not malbec, not sangiovese – with steak.

These are not just any pinot noirs. Most of Anne Amie’s grapes come from two estate vineyards, which are both certified by Salmon Safe and LIVE (Low Input Viticulture and Enology). These organic practices along with intentionally reduced yields give the remaining fruit extraordinary depth and complexity.

Within an hour’s drive of Portland, you find yourself in the Yamhill-Carlton area of Oregon’s famed Willamette Valley.  The mission of this winery, named after owner Dr. Robert Pamplin’s two daughters, is to make memorable wines with a sense of elegance. Grill 23’s wine director, Alex DeWinter, and chef Jay Murray set the table to match that mission.

Dinner began with the 2008 Cuvee A “Amrita,” a jasmine-scented, white-wine blend of six grapes, offering just enough spice on the palate to complement Murray’s fresh California maki rolls and grilled scallop sushi. It’s the perfect fruit-forward quaffer to have at the ready for spring and summer.

For the next course, the lightly grilled, smoked salmon atop a velvety cauliflower puree and ricotta blini would have been tasty enough. But it was the flair of lemon mascarpone that brought out the Meyer lemon and crisp apple nuances of Houseman’s award-winning 2008 pinot gris.

Next up was a warm Rawson Brook chèvre cheesecake with pistou and a robust olive tapenade. With it, Anne Amie’s 2006 pinot noir, bringing berry and mushroom elements that embraced the rich, full flavors of the cheesecake.

Pinot noir is a tempting choice to serve with slow-roasted beef cheeks, especially when they’re served with bacon-wrapped salsify on a bed of forest mushrooms. Anne Amie’s 2004 “La Colina,” from the red volcanic soils of Oregon’s Dundee Hills, worked exceptionally well.

The dinner finished with three local cheeses from New Hampshire and Vermont paired with the elegant 2006 “L’Iris” Pinot Noir, followed by an assortment of mignardises, but I kept coming back to those beef cheeks. If you decide to roast your own beef cheeks, Beacon Hill’s Savenor’s Market will gladly special-order them for you.

Judy Lebel is the guest author for today’s Foodie Blog. Read new WGBH Foodie posts every weekday, where we explore myriad ways and places to experience good food and wine.

About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Authors

More Recipes from Festival Chefs


Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish


food fest
Get Tickets to Our Upcoming Food & Wine Festival


RSS   RSS

Contest: Chatham Inn Cape Code August 2014

TV Pledge: Hometown Adlob

Vehicle donation (June 2012) 89.7

Topics

 
You are on page 57 of 66   |