Foodie Fieldtrip Fri-yay!

The third now, in this weekly installment, and quite literally it was the TRI-fecta of FFF!   I took the Tube to the  F-cubed, as I like to call it, and brought along my snapchat friends videoing it all for my story.

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This was an all day affair.  It unfolded in stages.  And to top it off, my gorgeous Irish friend Laura, also a foodie, was in town.  So she came along for the ride….and the eat!

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We started off with brunch at a well known place called Duck and Waffle.  Besides the food, which was incredible, we also had the most stunning view of London from atop the 40 story building.  I only learned about this place from one of my snapchat buddies (also from Ireland) named Miriam.  She lives and works here in London and has a beautiful blog called Bake My Style.  She did a restaurant review about Duck and Waffle and it really whet my appetite.  And I have to say the appetite did get quenched.  I, of course, ordered the Duck and Waffle (when in Rome as they say) and my friend Laura ordered the Ox Cheek Benedict.  There were so many layers of flavor in the food (forty stories worth) and needless to say we polished off everything!  The decor was also quirky and cool.  I can hardly wait to come back with Hubby to taste their dinner menu.  A great recommendation.  I think Miriam is now my go-to source for London food finds!

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After a little window shopping at  Bea’s of Bloomsbury near St. Paul’s, we crossed the Millennium Bridge (a pedestrian bridge over the Thames River).  We had to taste the caramelized  peanuts being cooked on a little cart,  which smelled amazing on a cool autumn day.  It is astonishing how weather can play with our sense of smells and tastes and pique our cravings.

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We made our way over to the famous Borough Market and spent hours perusing the stalls of cheese mongers, tea traders, sweets sellers and my fav, a gourmet corn on the cob stand.  Since hubby is from Lincoln, Nebraska (home of the Cornhusker) I was intrigued they had such a thing for sale in London.  Even though it was a gray-ish day, the array of colors of the fruit, veg, and flower stands were a sight to behold!  We were able to take in a cookery demo as well. Though because I was doing a snapchat story about the field trip I didn’t post the video of the cookery demo as the chef was making a rabbit dish.  Since I have some followers that are children,  you just can’t have them watch the Easter Bunny be made into a Sage and Mustard Stew!

 

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After we shared a gorgeous peanut butter and jelly bar (yeah my peanut butter obsession is still in tact) we headed over to the wildly poplar Monmouth Coffee. The long que didn’t put me off (they really are THAT good) because it gave me more of a chance to chat with Laura. We were commenting on the diversity of foods at the Market.  We both have the travel bug, but if you come to this market, you could literally travel all seven continents through your taste buds!

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We sadly said our goodbyes on the tube.  She headed off to see her sister and I had to get home to feed and walk our pretty pit Stella before phase three of the FFF, which was the pinnacle of perfection of the day!

I have been keeping up with a well known female chef over here in London named Sabrina Ghayour.  She has a super successful award winning book out called Persiana.  I saw on her blog that she had a cookery demo.  I mentioned it to my hubby and he kindly got it for me as an early birthday gift.  It just so happened to fall on the same day as FFF, how perfect!  It was held at Divertimenti in South Kensington.  Hello!  Where have I been?  This place is like the UK version of Williams-Sonoma, my kitchen gadget heaven!

I was so excited to meet her and learn about her amazing Persian food.  And luckily this class incorporates the students as handy helpers, and I am totally into the participatory learning.   But our treat was that we got to feast on the food at the end of the class.  Which was one of the high points in my life as a chef.  I could feel the amount of love and care in her recipes.  To witness her in her element and be part of the creation of the meal was unforgettable!

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First up, chopping onions!  That’s alright since I think I was crying tears of joy.  Sabrina’s food is so moreish and filled with soul.  We had a beautiful apple and pomegranate salad, Lamb Lolliops (meatballs on a stick), Smoked Aubergine dip, and a Quince and Lamb Stew with rice.  I have never cooked with quince before and it reminded me a bit of apples (which Sabrina said we could substitute if we can’t find quince in the stores).  The meatballs were beyond delicious with the addition of dried apricots and toasted spices.

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The group of twelve students, like me, were eager to get to the meal!  Though I had been eating all day, I was famished by the time we sat down. And my plate was indicative of all around the table. Totally and utterly devoured and satisfied!

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I didn’t get home until after 11 pm.  Totally worth it as it was quite honestly the most incredible day ever.  I waited up for my Hubby who was returning home from a work trip this past week.  And I wasn’t the only one happy to see him.  Even our pretty pit Stella was excited.  While I shared the details of my very fun Foodie Fieldtrip Friday with him as he unpacked, Stella had other plans.  She sat right on his luggage. As if to say, “Hey take me next time!”

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Since I not only saw a dog at the Market (poking its head out of a woman’s bag), but I also saw one on the Tube, I might actually take her on the next installment of FFF!

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With lots of love and a very full belly!

YDP

 

 

Recipe: You say “Po-TAY-to”, I say “Po-TAH-to”

It is such a funny phenomenon that people, though they might speak English,  don’t all speak the same language.  Having grown up in America and now living in London after seven years in Ireland, I seriously think that we are speaking completely different languages full stop!

Not even discussing the obvious, pronunciation, we actually have different words for the same thing.  It can be very confusing.  I’m not the only one who deals with this, obviously, as there are numerous articles written about it.  A wardrobe or closet, a press or cupboard, are all useful words to describe similar household items.  However they have completely different meanings depending on which country you reside.  I discovered the hard way when I was at the Ballymaloe Cookery School that a boot isn’t a boot as I knew it.  In Ireland, it is the trunk of a car and what I call a boot is actually a wellie (short for wellington, or rain boot).  Let’s not even talk about kitchen essentials, such as a stove is a cooker, Saran Wrap is Cling film, and aluminum foil is the same, but pronounced a-LU-MIN-i-um foil. After getting teased mercilessly by the other chefs, I just called it foil!

There was a recent Facebook post by an American man about differences he noticed being in the U.K. and the U.S.   It was so funny it went viral.  He describes how in this part of the world, chips are what french fries are in America, and chips in America are called crisps over here.  I could relate to some of the things he talked about.  For one, I cannot for the life of me find napkins.  A thorough search through the largest Tesco in the world, and I still came up short. When I asked the store manager he suggested I get kitchen paper (another name for paper towels).  But I like a nice white paper napkin (also known as a serviette).  It occurred to me that when I’ve dined in homes of British people,  napkins were noticeable absent.  Perhaps they are so proper they don’t need them, but I am known to spill a bit of food from time to time.  I recently went on a Food Tour and luckily there were napkins in all the restaurants.  Maybe they are used to messy American tourists?

I also find it fascinating what kinds of things are sold in the supermarkets.  I actually analyze what products dominate the shelves to determine what is most popular in a particular country.  I’ve been lucky enough to travel to some great places and no joke,  I take photos in all the different grocery stores.  In Italy for instance, no surprise, the pasta aisle seems to go on for eternity.  Along with olive oil.  Like thousands of different varieties, flavors and bottle sizes of the precious oil. Gauging by my arm chair anthropological theory, the English love their sweets and snacks.   American’s love their breakfast cereal. The Irish, you guessed it, love their potatoes.  And that love has parlayed into a “Tayto”  amusement park!

In fact the government recently spent 5.5 million euro on a marketing campaign to give a little love to the old starchy side dish fondly referred to as a spud!  This also coincided with #NationalPotato Day funny enough!

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Until I moved to Ireland I thought there were only a couple varieties. You know, the ones used for making baked potatoes and ones to mash.  But in Ireland, it really is a plethora of potatoes in the shops!

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 The whole time I taught cookery classes in Dublin, I never demonstrated how to make potato dishes.  I would often have a bit of mashed potato or a potato gratin, but only as a side dish for a lovely chicken or fish dinner I had demoed.  I felt that to teach them how to make a creamy mash would be akin to preaching to the choir.  As well, I think I have a subconscious aversion because I was nervous that I might add an ‘e’ to potato when typing up my recipes.  I didn’t want to look like a female version of former Vice President Dan Quayle!

I shared on here before about how my daughter has given me “hand me ups” in the way of clothing as well as recipes.  She shyed away from cooking growing up but when she got married she really got into it.  And for a time she achieved so much confidence in the kitchen that she had her own cooking blog.  Now that she is a busy mom of two little girls, she had to put it on the back burner (pun intended).  But I still look at her blog from time to time as she really has a knack for it.  Her plating and photography skills are awesome!  One of her posts was actually for mashed potatoes.  I loved her commentary about how she was so nervous as a new cook that she had to either call me or look on the internet for instructions on basics such as how to mash potatoes.  And though now she can whip these up in her sleep, it is good to know some people have to start somewhere.

So if you are one of those, or else maybe you’re someone who wants a different kind of mash potato, than here is a recipe for you.  I love them because the skins are actually left intact.  Less time prepping, yeah, no peeling!  But what is left is more nutrition (the skins are loaded with vitamins). As well these are meant to be a bit lumpy, so you aren’t stressed about getting them ultra smooth and creamy.  I think they should be called Smashed Potatoes!  As in Po-TAY-toes!  Unless you are from a part of the world that refer to them as Po-TAH-toes!

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Ingredients

2 lbs. red potatoes, quartered

1/2 cup heavy whipping cream

1/2 stick unsalted butter (1/4 cup), sliced

salt and pepper to taste

Preparation

Place potatoes in a saucepan adding enough water to cover them by 1 inch. Bring to a boil; lower heat and simmer until potatoes are soft, about 15 minutes. Drain potatoes in a colander and return them to the saucepan.

Coarsely mash potatoes, gradually adding heavy cream and butter. Consistency should be a little lumpy. Add salt and pepper to taste.

Okay, granted these do have cream and butter.  But if you use Kerrygold butter than you’re good to go!  Haha!  Then again, I’ve already divulged our love affair!  Seriously though, you can always use a chicken or veg stock in place of the cream to make this recipe less naughty.      I can almost guarantee you will make this your go-to recipe when you want to get in touch with your inner Potato Loving Paddy!

Lumpy Love,

YDP

P.S. potato photo cred to @inherchucks

Recipe: Woman Crush Wednesday

Even on a wet and grey London day, there is something to be excited about because it’s WEDNESDAY!!!!  And today is a special Woman Crush Wednesday!  Because we are honoring Hemsley + Hemsley!  The sister duo Jasmine and Melissa Hemsley.  Since it is doubly special,  for this once, we are calling today Women Crush Wednesday.

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These ladies are even more gorgeous in person than in their stunning photos.  I had the pleasure of meeting them at Jamie Oliver’s Big Feastival the end of August. They were doing a demonstration of their kitchen essential tool the Spiralizer.  And when they asked for volunteers from the audience, well my exuberant American self jumped up in two seconds flat.  Actually it was great to give it a go. It is a non electronic gadget that turns any veg or fruit into beautiful edible ribbons of flavor.  With the recent shift away from carbs, gluten and grains, this handy gizmo gives you the effect of spagetti pasta noodles but with veg such as courgettes. Hence their courgetti with a beef ragu recipe in their book The Art of Eating Well.

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Since I don’t own a spiralizer I decided to do one of their other famous recipes, BB Brownies, as a way to show them some love!   The BB is for Black Beans and I hoped that when I did the tutorial for snapchat (user name blissbakery) I wouldn’t lose viewers.  I have done loads of healthy recipes before, even though I tend to lean towards the naughty treats.  But beans in a dessert could be such a paradigm shift for some that they might tune out.   It seems like a strange ingredient for chocolate brownies but quite frankly, they are actually a perfect choice!  They add texture and nutritional value while maintaining a neutral taste.  What you end up tasting are the other lovely flavors.  The chocolate and maple syrup come through along with the vanilla extract and the bit of coffee.  And I like that the recipe is also flexible in that it says you can use butter or coconut oil.  I chose the coconut oil since I wanted to keep it dairy free.

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The good news is from the snapchat response, it was a massive hit!  So many people are trying to look after their health and wellness. Yet they don’t want to walk around feeling deprived. These brownies are the answer!  They are fudgy and moreish.  The instructions are pretty fool proof too.  It helps to have a food processor of course, but other than that you don’t need anything fancy and the ingredients are easy enough to find at your local grocery store.  Often times ultra healthy recipes call for ingredients that can only be found in a health food store. That isn’t a problem per se, but can exclude some people, like a busy working mom of four.  With little time to make extra stops on shopping days, it might make it a bit tricky to incorporate new recipes like these.  But with H+H’s  BB brownies, which a mom can put together in no time, the whole family can nosh on these nutritious and delicious goodies without a hint of guilt!

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The Hemsley Sisters are not professionally trained chefs, but their ascent to celebuchef status is well deserving.  They talk the talk and walk the walk.  A read through their book and you know they have done their research.  The don’t go overboard with harsh food rules,  but they are committed to a healthy lifestyle while still being balanced.  One look at their glowing faces would make anyone want some of what they have going on.  And in a current culinary climate of young women who are starving themselves by eliminating whole categories of essential food groups, these ladies are still enjoying loads of things such as meat, dairy and fat.  They just believe in eliminating refined sugars and certain grains.  They also espouse common sense tips such as chewing food properly to help aid digestion.  And they are big on the notion of “boiling your bones” to create a nutrient rich broth that is used in everything from soup to risotto and ragu.

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When I do my snapchat tutorials I always have music accompanying me.  And much to my pretty pit Stella’s chagrin, I like to sing along, and dance a little too.  But even with bad singing and bad dancing I demonstrate some good recipes.  Like this one!  And today, all of the music featured artists with Filapino ancestry.  Bruno Mars, Arnel Pineda, Lea Salonga and X Factor’s new find, 4th Power (now called 4th Impact).  Why?  Because Jasmine and Melissa’s mom was born in the Philippines.  They have talked about how that ethnic food has influenced their palettes.  I have met many Filipinos over the years while living in L.A. and even in Dublin.  I also had the pleasure of visiting the Philippines back in 1994.  I absolutely love their warmth, friendliness and openness.  I feel that the Irish are akin to them.  Both cultures have a strong sense of family and one of the centerpieces is everyone around the dinner table.  Likely, for the Hemsleys, these brownies would feature in a good coffee clutch with mom, granny, aunts and cousins all in attendance!

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BB Brownies
Makes nine to 16
INGREDIENTS
2 x 400g tins cooked black beans, drained
230g (8oz) coconut oil
4 medium eggs
85g (3oz) unsweetened cocoa powder
150ml (5fl oz) maple syrup
1½ tbsp vanilla extract
1 tsp coffee extract, or use extra vanilla extract
130g (4¾oz) chopped walnuts

METHOD

Preheat the oven to 170°C/330°F/gas mark 3½.
Rinse the black beans and leave to drain. Melt the butter in a saucepan over a gentle heat, then set it aside.
Place the drained beans, eggs, cocoa powder, maple syrup, vanilla extract and coffee extract (if using) into a food processor with a large pinch of salt. Pulse a few times and then blend until smooth. Add the melted butter, very slowly so as not to cook the eggs, while the machine is running. Taste the batter – add more maple syrup if needs be – then stir in most of the chopped walnuts, reserving a handful.
Grease the inside of a 24 x 20cm (9¾ x 8in) china or glass baking-dish. Pour in the brownie batter and gently tap the baking-dish on to a kitchen counter to even out the batter. Sprinkle the remaining walnuts on top and bake for 40 to 45 minutes, until the brownie feels firm and springy and its surface is cracked.
Allow to cool completely before cutting into squares. Refrigerating the brownies makes them wonderfully fudgy.

I didn’t have walnuts so I used pecans.  In the recipe it also says you can replace the nuts all together and use dried cranberries instead.  For the coffee extract I only had Irel (a famous Irish coffee extract) but it contains a bit of sugar.  Because I wanted the brownies to be completely sugar free I made some espresso (a Nespresso caramel flavor) and substituted that.  It worked totally fine!

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I am really excited about these brownies and anticipate it will be on heavy rotation in my kitchen!  It is great to have a healthy treat, as I have a wicked sweet tooth.  And I have put their spiralizer on my Santa’s list!  Soon enough the Hemsley sisters will have their second book out and I can hardly wait to see what they have in store next.  But with their positive outlook and genuine desire to help people achieve healthier lifestyles, I’m sure they will be flying to the stratosphere!

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Thanks Melissa and Jasmine. You are shining stars!

Crushing and Loving,

YDP

 

Recipe: Forgiveness Cake and the Kindness of Strangers

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As promised in yesterday’s post, I’ve put together the recipe for the triple layer lemony cake that I renamed “Forgiveness Cake”.  But just before I share that, I have to tell you about the wonderful gifts I received yesterday.  And all from people that I don’t know personally.  Or as society would call them “strangers”. Though funny enough these strangers didn’t seem strange to me at all.  In fact they showed more kindness than some people close to me have.

As I mentioned in yesterday’s post, for my mom’s birthday I decide to make her a birthday cake and then take it to where a group of homeless people congregate.  I was a bit apprehensive when I went there.  I didn’t bring a purse, and only had my phone, my big tupperware case with the cake, and a bag with a cake knife, napkins and matches to light the candles.

I walked up to two girls in a large crowd. They were maybe in their late teens or early twenties (I’m not the best at gauging ages) and I introduced myself.  I explained that I had baked this cake and wondered if they would like to share it with me in honor of my mom’s birthday. They looked at me kinda funny at first.  Like who is this lady with the American accent and a giant plastic case (because at that juncture you couldn’t see the cake inside) babbling on about her mum.  Finally, I set down the case on the bench and opened it up and their faces totally changed.  They saw I had written on the cake “Happy Birthday Mom” and they could smell that amazing smell you get from a freshly baked treat.  Literally, all the people who had been milling about started to come over and I sensed they were getting excited.  Then one of the girls explained to the others what was going on and said “Let’s help her celebrate her mum’s birthday”.

With maybe 15 people gathered around I tried to light the candles.  I was a bit nervous and my hands were shaking, so I was having trouble with the matches.  Then this man, who I heard someone call him Keith, came over and said, “Here let me help”.  He whipped out his lighter and began helping me light the candles.  And once I started singing the birthday song, they all joined in and sang with me.  It was actually surreal.  But it felt really good.  When I blew out the candles I actually started to cry.  Two people, I didn’t see their faces as mine was buried in my hands, touched my shoulders, one on each side.  I could hear their voices, one was a man and one a lady.  They said, “There, there, come on now, you’re gonna be okay.”

Once I began to slice up the cake I felt better.  Then I really felt great when people reacted to  the taste of it.   One older lady said it was the best cake she had ever eaten.  There was a young teenage boy there and he came back a third time!  The cake was nearly gone at that stage.  He said he thought it was gorgeous and he absolutely loved it.  I saw myself in him!  Then I noticed he took the third piece to the end of the long bench and gave it to a very worn down looking woman.  She reminded me of my mom.  And the girl who I first approached saw me watching and she said, “That’s his mum.”  I realized that even if this kid is in a bad situation, he still loves his mom and will want to do things for her.

I thought back to when I was a kid.  And in spite of the hell we lived in, I tried my best to help my mom and do things for her.  For instance, when checks would arrive in the mail for the commercials that I worked on I remember saying to her, “Why don’t you take this check for yourself”.  I told her, “If it weren’t for you driving me to the auditions I wouldn’t be in commercials.”  She would take them now and again.  But mostly she would say, “No this is yours and it’s all going into a trust account for you to have when you’re grown up.”  From the bottom of my heart, I honestly don’t care about the fact that there never was an account.  Money is money, it comes and goes.  But a person’s word and their integrity is more powerful.  I just wished she had used the money to help our family’s situation and not on her drug habit.

As I watched this boy, who was introduced to me as Tyrone,  give her the cake,  I knew he was just doing what most kids do no matter their situation.  He wanted to please his mom.  All the other people there seemed to know him well and teased him about his sweet tooth.  There were old people and young, black and white.  And they almost seemed like a family, in that they all knew each other and seemed to look out for one another.  I have to say I really enjoyed eating my slice of cake with all of them.  The two girls I first approached, Nina and Maryanne kept asking, “Are you alright luv?”  I felt very comfortable, like a 180 from the moment I first walked up to them.  I could have stayed longer, but decided I should go.  I thanked them all and got a few hugs as they sent me off  with *one small piece of cake left in the case.  It was much lighter carrying it home.  But that wasn’t all that felt lighter.

Yesterday I had stayed off snapchat all day except an early morning snap (text) to those that follow me saying that though I was baking I was going to be silent because of the “day that was in it”.  I suggested people might read my blog to explain.  I had trouble going to sleep last night with so many things on my mind about the day.  Going to mass, baking the cake, having an impromptu party….and then I decided to check my snapchat.   I had all these messages waiting from people that follow me.  Total “strangers” if you will.  Yes, they see my snapchat stories and I theirs, but we haven’t met in person, nor do we have a relationship outside of this social media realm. Yet the most amazingly kind and supportive words were written to me.  Even encouraging me and thanking me for bringing joy into their lives with my wacky baking tutorials.

It struck me that this “kindness of strangers” bit is really the Gospel story of the “Good Samaritan” but it’s happening here and now.  And I feel so utterly grateful!  I once read a newspaper quote by a homeless person that said what they don’t need is another brown bag sandwich dropped off to them from the “do gooders”.  What they need is someone to talk to them and show them a bit of love to help make them feel human.  I hope this cake, made with the secret invisible ingredient, LOVE, can help us all feel a bit more human!

 Triple Layer Lemony Cake

For the cake:

1 cup (1/2 lb) unsalted butter softened

2 cups (450g) caster sugar

4 eggs room temperature

3 cups plain flour, sifted

½ tsp baking soda

½ tsp salt

1 cup whole milk

2 Tbsp lemon zest

2 Tbsp lemon juice

For the icing:

1 cup icing sugar

2 Tbsp lemon juice

For the filling:

1 jar of Lemon Curd

For the frosting:

500 g icing sugar

160 g unsalted butter, room temperature

4 Tbsp lemon zest

50 ml whole milk

  1. Preheat oven to 180 C/350F/Gas mark 4
  1. In a large bowl of an electric mixer, beat butter and sugar until creamy and fluffy about 3-5 mins; add the eggs one at a time beating 1 minute after each addition and scrapping down sides of bowl in between.
  1. Meanwhile in a separate bowl combine flour, baking soda and salt. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until all is integrated and then add the lemon zest and lemon juice. Beat for 30 seconds.
  1. Fill prepared baking tins and bake until done about 20 mins, when toothpick inserted comes out clean (12 mins if making cupcakes). Put on a rack to cool in the tins. While still warm pour a mixture of 1 cup icing sugar that has been mixed with 2 Tbsp fresh lemon juice on top of cake and poke holes in cake with a toothpick so the icing can be absorbed.
  1. Once the cakes have totally cooled fill with lemon curd (if making a layered cake spread in between layers).
  1. To make the frosting, beat together the icing sugar, butter and lemon zest (you can also add some yellow food coloring if you desire) until it has come together and is well mixed. Turn down speed and slowly pour in milk, when incorporated turn up speed again and beat until light and fluffy, about 5 mins. Then spread on cake and put sprinkles on the sides of the cake for decoration.

I was happy as usual this morning.  A new day, a new opportunity to love more, and make the most of this precious life.  I was back on snapchat with my bad singing, bad dancing, but  good recipes. Today  I made a peanut butter ice cream sambo!  Haha , auto correct just tried to change the sambo to samba. That’s a dance move.  Even with my dance naiveté I know that!

Thanks for all the kindness,

YDP

*ps. I wrapped up the one last piece of Forgiveness Cake and put it in the freezer.  Maybe if my mom is still alive, and if I ever find her, I can share it with her!

Recipe: A Moment of Silence

For the past twenty five years this day, October 19th, has begun the same way.  I usually get a call, text or email from my aunt saying, “A moment of silence.”  You see, today is my mom’s birthday.  And yet since her disappearance in 1990 we don’t really celebrate this day, but we have to recognize it in some way.  So that is what we do, we have a moment of silence.

Though my mom never liked to tell her age, we do know that she was born in 1938.  So she would have been (or maybe is) seventy seven years old.  Birthdays were never a big deal in our family.  We never had cakes or parties.  However, the only picture I have of my mom, strangely enough,  was taken on my younger half sister’s birthday.  And the only reason we have that photo at all is because my aunt bought the cake for her and took this picture.   That is my Grandpa O’Neill and my Uncle Ang (my aunt’s husband) in the pic too.  And my mom sporting a freshly bleached hairdo (thanks to my non beauty school skills).

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The buzz word the last decade or so in the mental health and wellness world is “abandonment”.  Frankly, I can’t say I’ve actually felt that with regard to my mom.  In order to feel abandoned you have to have felt an attachment to start with, no?  As I have said before, I don’t think my mom was actually connected to any of us kids.  So when she left that one morning and told my then teenage half sister that she was going to walk to the store to get cigarettes, but never returned, we didn’t panic.  She would go on little sabbaticals (as we called them) from time to time.  And she would return.  Though this time she never did.  My sister put in a missing person’s report with the police department.  And apart from a couple of “Jane Doe” non matches with dental records, there were never any leads as to her whereabouts.  Even in today’s internet age, where you can find practically anyone with a Google search, there is no trace of her.

So  without closure, not knowing if someone is still alive or not, how do you mark the date they came into the world?  My Hubby is always in shock at how my siblings and I have dealt with this unanswered question in our lives.  He says, “She is your mom, and you came through her body, why don’t you go looking for her?”  He never met her so it is hard to explain.  But for the first few years after she left, to be quite honest, we actually had a sense of relief.  No more drama!  The havoc that she reeked in our lives was absent and we kinda liked the silence.  But then of course you do start to wonder, okay, if that was me, would I want people to be looking of me?   My aunt and I did go to the Social Security office to see if we could get some answers.  Since my mom would surely be collecting money, we could find out something.  But in fact she hadn’t collected any of the money due to her.  So what was she doing?  Don’t you think as her daughter I might feel in my soul if she had passed from this earth?

I then began looking around at homeless people and wondering what if she was one of them?  What if she just decided to check out of reality and live freely on the streets?  She could take her drugs to her heart’s content and not have any responsibilities.  But on the other hand I thought about her intelligence and maybe, just maybe, she actually decided to get on the straight and narrow.  On the day I graduated from U.S.C. celebrating with my own grown kids, something occurred to me.  What if my mom actually went to college after all and became, say, an attorney, and is now working in a successful law firm?

Still it is all conjecture and nothing to hold on to except the memories.  As you have read thus far on this YDP blog, not many of the memories of her are in fact good.  Sure I could be hurt about the abuse and neglect, the lack of love and respect.  I could be resentful about the fact that she spent all the money I made doing television commercials as a child on her drug habit.  I could be angry that she allowed our home to be an environment where nefarious characters repeatedly stole my innocence away in the dark of night.  But what upsets me the most is that she not only kept me from my father after their divorce, but she blatantly lied and said he didn’t pay child support.  I only discovered the truth after he passed away.  I was helping my stepmother clear out his office and found all the cancelled checks.  For years he sent her the money and she cashed the checks.  I saw with my own eyes her signature endorsed on the back of each check.  And I thought why would someone do that?

These things I have tried to explain to my Hubby but he always goes back to, “But she’s your mom”.  This morning he noticed I was deep in thought.  I told him what today was and he said, “You’re gonna be good to her aren’t you?”  since he knew I had to write a post about this day.  He takes the Irish stance, “Don’t speak ill of the dead.”  I get that.  Yet, I don’t know if she is in fact dead.  One of my brothers (the one who was a priest for a day) likes to say, “Mom just lost her way.”  That kinda covers two things, one that she left to buy cigarettes and without a GPS literally got lost.  And the second being that there was nothing malicoius in her behavior.  She went off the rails of normalcy long ago and that just happens to people sometimes.

So here is what I plan to do.  I will go to mass as I have before on this day and light a candle and pray for her, wherever she is.  I will find and focus on a memory of her that is positive.  She was, I feel, proud of the fact that I was in gifted classes in school.  Once when I was in high school she saw the good grades on my report card and bought a little second hand sweater vest for me as a reward.  At the time I remember what a big deal it was, even if from a thrift store, since she never gave us surprises.  She was (is) intelligent and though she might not have been able to channel hers in a productive way, maybe she would have been happy I used my intellect and went to college and graduated with honors.  And I do hope she would be relieved that I was able to break the cycle of abuse and raise my kids in a healthy and loving environment.  Never ever having to go without, nor scared of monsters.  Not the make believe ones under the bed, but the live ones walking around the house.  Sure their upbringing wasn’t perfect, as nothing is.  But it was one in which the chains of  darkness no longer existed.

My son, though only thirty, has come up with some pretty wise words in his lifetime.  One of the best lines was when our family was going through a most difficult time.  During his father and my divorce he said to me, “Mom I didn’t ask to get born” to which I replied, “Come to think of it, I don’t think I did either.” Today I will take that another step further and say I don’t think my mom asked to get born either.  Yet I am glad she was, so that she gave birth to me and I to my kids.  Life is strange, and yet beautiful in all its ups and downs.  I pray my mom is at peace, wherever she is.  And so to help me deal with the enormity of this day, I decided to deal with it the way I know how to deal with things best.  I’m gonna get in the kitchen and start cooking!

Since we never really celebrated birthdays, I thought, why not bake my mom a birthday cake?  And  then I am going to go share it with a group of homeless people I have encountered not far from the church.   I can’t change the past and there is no certainty of the future.  But for today, this moment, I am going to use a very simple but profound recipe.

Forgiveness Cake

Ingredients:

An open and willing heart

Instructions:

Just let go

Serves:

All of us

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This delicious triple layer lemony cake is another version of “when life gives you lemons make…” and even though my mom wasn’t a baker,  I think she would have approved.  Since we’ve all heard of a humble pie, why not a forgiveness cake?   I’ll post the actual detailed baking recipe for this another day.  But for today, try out this forgiveness recipe too.  I think you might find it has a very memorable flavor!

With forgiving love,

YDP

Recipe: 39 more sleeps until…

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As I have shared here before, Thanksgiving is my favorite holiday.  And it is getting closer my friends!  So to get in the mood, I am pulling out every pumpkin recipe in my arsenal.

I normally make a big brunch for my Hubby and myself on the weekend.  Truth be told, I don’t have to wait until autumn to make these pumpkin pancakes.  They are so delicious and nutritious that I make them all year long.  They are the one flour containing pancake recipe that doesn’t leave you with the “too full tummy” feeling after you’ve devoured them.

If you can find tinned/canned pure pumpkin you are in luck.  However, some stores on this side of the pond don’t carry it.  So you could always use fresh pumpkin, roasted and then pureed.  Or substitute sweet potatoes just as easily.

You’ll find that these are so moreish that you will want to make up a larger batch and then freeze some of the pancakes so you can have them throughout the week.  With some crushed pecans and a drizzle of maple syrup I can’t think of a better way to start the day!  And with the totally cool hack (handy kitchen tip) you can make them even quicker by using a turkey baster. Yep, that’s right, just to get you in the mood for basting your turkey in a little over a month.  I mean, why should you only use that kitchen gadget once a year?!

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Pumpkin Pancakes

Ingredients

1 1/4 cups all-purpose flour (190 g)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 and 1/4 teaspoons pumpkin pie spice (if you can’t find it in the spice section of the grocery store you can combine ground 1/2 tsp each of cinnamon and ginger with 1/8 tsp each of ground nutmeg and cloves)

1 cup/8 oz whole milk (or you can substitute with soy/almond milk  if you are dairy intolerant)

6 tablespoons canned pumpkin puree (100g)

2 tablespoons melted butter

1 egg

Sift and whisk dry ingredients together in a large bowl.  In a separate bowl, stir together wet ingredients.  Once combined, fold wet mixture into dry ingredients.  Heat a large pan over medium high heat and melt a bit of butter.  Using a turkey baster squeeze up about a 1/4 cup of the batter and squirt into discs into the pan . Cook for about 2-3  minutes, until the center starts to bubble and the sides start to get firm, then flip.  Cook for an additional 2 minutes or until pancake is heated through.  Repeat with the rest of the batter. Makes approximately  10.  Serve with crushed pecans and maple syrup.

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Though I don’t have anything against going to a fab brunch restaurant, by the time you get in your car, drive, park and then wait to be seated and served, you could have seriously had a smack down breakie in the comfort of your own home.  And since I have some not so great memories of going to a restaurant with my mom for a ‘not breakfast’, I kinda opt for doing the cooking myself.

The story goes that she had to meet a friend, another nefarious one like her rainbow friends that had a strange name.  His name was Bob Scheme.  And she brought my brother and me with her to the restaurant.  As per usual she had no money.  So she told us kids that we had to just sit there and be quiet.  And the only time she said we were allowed to talk was when the waitress arrived to take our order.  We were instructed to say “thanks anyway but we are not hungry”.   The truth is, we were starving!   I’m still not sure what business transaction (or scheme) went down with her friend.  But I still remember the sound of my tummy grumbling and the smell of the food coming from the restaurant kitchen.  I thought to myself, how lucky those people were who worked as chefs, as they probably got to taste some of the food that went out to the customers.  You know, quality control.  And that might have been the ‘a-ha’ moment in my soul, even if I didn’t recognize it at the time, that I would end up in the culinary industry.  Never having to be without food again and certainly never having to say, “no thanks I’m a not hungry” if in fact I was.

So I hope a few of my little stories give you an insight into why Thanksgiving is so important to me.  But the truth is every day is thanksgiving for me. And for one I am grateful you are here sharing all these YDP moments with me!  Now go ahead and make some of these amazing pumpkin pancakes!  You will be thanking me!  And today my friends, Hubby did a bit of filming for the Yankee Doodle Paddy Youtube Channel.  So before long you too can see these Weekend Wonders being demoed just for you.

Full of appreciation,

YDP

P.S here is a you tube cooking tutorial for the pumpkin pancakes. The recipe is straight forward but if you want to see some bad singing and dancing you might want to check it out! LOL!

 

 

 

 

Recipe: Chocolate Covered Foodie Fieldtrip Friday

I’m sure you’ve heard that phrase, “Death by Chocolate”?  Well I had that near death experience today!  But what a way to go!

I’ve been recovering all week from the first Foodie Fieldtrip Friday last week.  Taking my snapchat friends along with me on a journey out and about in London as their gastronomic guide is fun for me and for them.  I thought my choice for the second Foodie Fieldtrip Friday might be less calorific.  But I thought wrong.  I attended the London Chocolate Show at the Olympia National Hall.  Since I am a self proclaimed chocoholic I figured this would be an unforgettable experience and indeed it was!

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  The smell of chocolate when I walked into the hall was the most amazing sensory first impression.  And then I got to meet this four legged guy.  I even had my pic taken for my snapchat (user name blissbakery) with this 30 kg/66lbs solid chocolate bulldog!  He hasn’t been given a moniker though.  But the person who creates the perfect name wins a year’s supply of chocolate.  Helllooooo!  Thinking cap on 24/7 until I come up with the doggie doozy!

There was also an entire section of the hall devoted to spices.   Why?  Because artisan chocolatiers are using a variety of spices in their ranges to add nuanced flavors for the more adventurous palette.

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In fact one of the best tasting chocolate I sampled all day was the beautifully complex  fennel, cardamom, saffron, praline truffle chocolate with gold flecks from award winner Aneesh Popat.  In his demonstration he revealed that he gets his ideas for flavor combinations from a database in Belgium.  It is a scientific research facility that has analyzed all flavor combinations and distinguishes which ones work well together.  Foodpairing is used by professional chefs and bartenders, but there is even a basic membership for any of you budding foodies wanting to give it a whirl.  For the moment,  I’ll just stick with my old standby!  Plus, part of the fun of discovering things in my kitchen is due to using is as a playground.

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This wasn’t my first foray into the dark mysterious chocolate world.  Years ago when my kids were small we went to a chocolate making factory.  When I attended Ballymaloe Cookery School we had an entire day devoted to chocolate.  It was tutored by a German woman who constantly referred to chocolate in the feminine, calling it “she”.  And saying that “she” (chocolate) needs to be looked after as “she” is very sensitive.  Hmm, I can relate I thought.  Most recently I went to another chocolate making demonstration at the famous Butler’s Chocolates in Ireland (as a gift from my aunt and uncle).  I cook and bake with (and eat) chocolate nearly every day and still I feel like I have only scratched the surface of this amazing “nectar of the gods”.

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Besides the fabulous demonstrations and talks I attended today, and the fashion show (with chocolate couture gowns) there were rows and rows of chocolatiers selling and sampling their wares.

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Since I used to manage a food store in Dublin, and was known for my elaborate tasters, I am very conscientious about the protocol of taking a taster.  It is called a “taster” for a reason (though it looked like some people brought extra luggage into the Olympia today to hoard all the tasters).  Believe it or not I even passed up some of the freebies.   I actually got to a point where I couldn’t have another bite.  And it was only when one of the chefs demonstrating on the main stage mentioned a recipe he has been testing which uses Cocoa nibs with Pork Belly that it clicked.  I too have used chocolate in a savory dish and it is kind of a nice way to incorporate all the complexities and flavor of chocolate without the sugar high.  This recipe can be made with a good quality beef filet mignon as well.  But since my hubby doesn’t eat red meat I tend to make this version with duck breasts. It is absolutely delicious!

Duck Breasts with Chocolate Sauce

Serves 4

2 magret duck breast halves, 12 to 16 oz each

1 ½ tsp kosher salt

1 tsp freshly cracked pepper

100g (3.5 oz) butter

150 g (5.3 oz) leeks, finely chopped

1 small pkg smoked bacon lardons

250 ml (8.4 oz) red wine

2 tsp red currant jelly

300 ml (10 oz) beef stock stock

120 ml (4 oz) port

15 g Dark chocolate (70% cocoa) finely chopped

  1. Preheat oven to 400 F/200 C/Gas 6.
  1. Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8 inch into the skin in a cross hatch pattern.
  1. Heat a 12 inch sauté pan over medium-low heat. Season the duck breasts evenly on both sides with salt and pepper and place skin side down in the hot skillet. Cook the breasts until the skin is crispy and most of the fat has rendered (about 10-12 minutes).
  1. Pour off the fat from the pan. Turn the breast over and place in the hot oven for 10 minutes. When finished remove from oven and allow to rest for 3 minutes before slicing.
  1. To make the sauce, melt 30 g butter in a pan and add the leeks and bacon. Cook gently for 15 minutes. Add the wine and redcurrant jelly and simmer until reduced to a syrup like consistency. Then add the stock and simmer until reduced by half. Finally add the port and simmer until it is a bit thick, to coat back of a spoon. Pour the mix through a sieve into a clean pan, check for seasoning, and add salt and pepper if needed. Gently heat the sauce and add the chocolate until it melts. Whisk in remaining butter until you get a shine on the sauce.

6. Serve the duck slices on a plate with the sauce and a nice rice pilaf and a veg such as  green beans.

This is a great dish to serve for Valentine’s (as I do) or any other romantic occasion.  Even if the debate continues as to chocolate’s assistance for lovers, it certainly doesn’t hurt and tastes good to boot!

A highlight of the Foodie Fieldtrip Friday was Willie’s Chocolates founder’s inspiring talk about the Bean to Bar phenomenon.  Willie himself travels to all parts of the globe and buys his beans directly from the farmers.  He then roasts the beans and oversees every aspect of the process through to the final chocolate bar on the store shelf.   And he shared that he drinks chocolate (in water with a bit of chili pepper) everyday.  He gave up coffee because it causes our bodies to release the stress hormone cortisol.  But chocolate causes our bodies to release endorphins, the feel good hormones.  No wonder he was so upbeat and energetic!

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If you too are a chocolate lover I would recommend you take a tour of a chocolate factory or a demonstration on chocolate.  You will learn far more than how to melt it and mold it into truffles.  There is fascinating ancient history around this coveted bean.  And it is truly becoming a sought after artisan area of the food business.  Lastly, you really do need to think of chocolate the same way you think of fine wine.  You get what you pay for.  And if you want not only the best tasting chocolate, but the kind with the most health benefits (since chocolate is really one of the first super foods) then pick wisely!

In chocolatey heaven love,

YDP