Love of one’s country can take many forms…but participating in the World Championships of the Wife Carrying Competition is a whole other level!

It was back in 2011, but it feels like it was yesterday.  We trained, we traveled and we tried our very best to represent Ireland.  Things turned out a bit differently than we planned, but none the less we still savor the pride we had wearing the tri-colour!

The prize wasn’t money or medals, but a wheelbarrow filled with beer (to the amount of the wife’s weight).  Despite the stereotype of the Irish, my husband and I aren’t even beer drinkers. But for us the prize was showing the world our commitment to the Emerald Isle.

Without giving away too much of the story, which you can watch the video below, we flew to Helsinki, Finland and drove six hours north to Sonkajarvi.

 

The night before the the big event all the competitors were invited to a party where they served traditional Reindeer Stew.  I’ll have to post the recipe another time as it was very tasty despite my reservations.  I mean, we were only miles away from the North Pole and I kept thinking of Rudolf the Red Nose Reindeer!  The couples were friendly enough but there was also a fierceness in the air!  Maybe they were trying to maintain the intensity of the man said to be the father of the sport, Herkko Rosvo-Ronkainen, which dates back to the 1800’s.

Whatever one can say about the idea of such a bizarre sporting competition, one thing is for sure.  The honor of wearing our green jerseys for Ireland will always be a highlight of our lives.  And certainly it was an adventure we will never forget.

Paddy Power!

YDP

And I’m not talking about Christmas!

My favorite holiday is Thanksgiving.  You’re probably thinking, it’s only September so why are you going on about it now?  Well since this is the weekend that summer is winding down, I’m already thinking about my “Turkey Day” menu!  For me however, the turkey isn’t the centerpiece of the meal, it’s the meaning behind the holiday that I like to focus on the most.

Thanksgiving which was born in America is the one holiday that isn’t attached to any religion and so everyone is included.  It is a day simply about the food and the company.  It is breaking bread with family and friends without the stress of buying gifts.  Most importantly it is about gratitude for one’s blessings.  And even when life isn’t the greatest, in the most difficult of times, you can always find one thing for which to be thankful.

“In a room full of darkness even a pinhole of light will bring attention to the eye”

Thanksgivings growing up were always hectic and we were on pins and needles when and what we might be eating.  My mom had her own inner clock and if she didn’t feel like putting dinner on, well that meant we might not be eating until 10!

Then there was the issue of setting the table.  She was the antithesis of Martha Stewart in terms of her decorating skills.  There was a time when we had no furniture in the house only bean bag chairs.  It was a real hippie looking place with posters on the ceiling and black lights everywhere. So when my beloved Grandpa would come over for Thanksgiving in the afternoon (when most people would expect to eat) and the turkey hadn’t even gone in the oven yet, he was more than a little annoyed. But he would still joke and announce, “I’ll give anyone a dollar for a proper chair” since he was too elderly at that point to sit on a beanbag!

Ever since those days I have a passion for making Thanksgiving special and memorable.  We have served Thanksgiving meals at our church the night before.  It is open to anyone but usually the homeless or lonely in the community come and are fed with not only food but with love and fellowship.  Then on the holiday itself I put effort not just making the delicious food but also creating a festive autumnal ambience.  For instance I make a floral centerpiece using a carved out pumpkin instead of a vase.  I love to include “strays” (people that might not be traveling home to their own families) and save a time during the meal for each person to share what they are grateful for as well.  And of course there is usually some sort of football game on TV that gets slotted into the schedule of our own tournament of board games!  And though everyone is likely filled to the brim with food, we make room for the traditional pumpkin dessert.  Though I don’t make pumpkin pie, I make a baked pumpkin cheesecake and it is AMAZING!

Even living in Ireland Thanksgiving is always fun as many friends are curious and like to be included in the day.  And I like to do a Thanksgiving type of menu in my cooking classes as well. However, finding (tinned) pumpkin puree at the supermarket can be a challenge.  Though now a days it is a bit easier, but using a whole pumpkin or even a butternut squash if need be, can be substituted.  Simply roast in the oven and then puree!

Why not give it a whirl, your taste buds will thank you!

Pumpkin Cheesecake

Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)

1/3 cup butter, melted

¼ cup sugar

Filling:

3 packages (8 oz each) cream cheese, softened

2 large eggs

1 cup sugar

¼ cup packed light brown sugar

1 ¾ cup Pumpkin Puree

2/3 cup Evaporated Milk

2 Tbsp Cornstarch

1 ¼ tsp ground cinnamon

½ tsp ground nutmeg

Topping:

2 cups (16 oz container) Sour cream, at room temperature

1/3 cup sugar

1 tsp Vanilla extract

 

1. Preheat oven to 180 C/350F/Gas mark 4

 

2. For crust, mix graham cracker crumbs, butter and sugar in medium bowl until combined. Then press onto bottom and 1 inch up sides of a 9 inch springform pan. Bake for 6-8 minutes (do not allow to brown). Cool on a wire rack for 10 minutes.

 

3. Meanwhile for filling, beat cream cheese, both sugars in a large mixing bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust and bake in oven for 55-60 minutes or until edge is set but center still moves slightly.

 

4. For topping, mix sour cream, sugar and vanilla extract in a small bowl. Spread over surface of warm cheesecake and bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan, slice the cheesecake and serve with a bit of freshly whipped cream.

With gratitude,

YDP

I have two bibles and both were given to me as gifts. The first, The Holy Bible, is what I like to call my B.I.B.L.E. Which stands for “Basic Instructions Before Leaving Earth” and as we all know it is the best selling book of all time, for obvious reasons.

My second bible is “The Flavor Bible”  by Karen Page and Andrew Dornenbur. Sorry to my Irish and UK friends, but that is the American spelling of flavor! Though not well known outside the culinary world, its name might seem a bit sacrilegious, however it is any thing but that!  It is a celebration of food in all its forms, from seed to table.  It is an essential tool for anyone who loves food and wants to know more about it!

As a chef I refer to this book all the time. It inspires and broadens my culinary exploration. As a cookery instructor, it is the one book I show the students on the first day of every new session. I believe  it shows them the palette of tastes and  flavor combinations in a simple and concise way. Hopefully this resource will give a new cook confidence in the kitchen with their ingredients without an attachment to old ways of doing things.

Most new cooks find it easier to follow a recipe to the letter of the law. But they can get stuck if they don’t have or don’t like a certain ingredient in the recipe. This is where the “Flavor Bible” comes in handy. I helps unlock the secret to flavor matches and pairings. It also encourages creativity in the kitchen.

This is not a review of the book, but simply a helpful tip for you to give it a gander. It is pricey, but something you will use again and again. There are a few recipes included and some interviews with top notch chefs. The take away here is most people while reading it have the “a-ha” moment when they realize, “sure I already know this…INTUITIVELY!”

And getting a reassuring sign from your bible (or bibles) helps you feel you are on the right track in life and in the kitchen. If you decide to give either as gifts, they truly are the gifts that keep giving!

Savor the flavor of life,

YDP

Have you ever heard the phrase “trial and error”? It  certainly could  be more positive than that as it leaves you with the feeling “try this and you will fail”. I think it should be called “trial and error until you succeed”! Such is the case with these amazing cookies!

They are a take on the traditional molasses cookie, but with a twist. They are made with Pomegranate Molasses. Since I’ve been in London I have dined at many Middle Eastern restaurants and this is a staple in their cooking. It is naturally sweet and tangy with a beautifully rich color. It is made from a reduction of the pomegranate fruit. It takes me back to our pilgrimage to the Holy Land. There were loads of stands where you could buy freshly squeezed pomegranate juice made right in front of you. So delish and refreshing!

Even though I have a wicked sweet tooth, if I can incorporate some healthy element into my baking I will. And adding some pomegranate which is loaded with antioxidants just might off set the decadent vanilla butter cream topping!

It took a bit of ‘trial, error and success’ to get the ratio of ingredients right in this recipe. The pomegranate molasses is a major flavor yet you have to make sure it is balanced with the spices. And that is what we have here…I think you will agree.  If you make these it’s possible you’ll go straight from trial to success and skip the error all together!

Ingredients:

2 cups flour
2 tsp baking soda
3/4 tsp ground ginger
3/4 tsp cinnamon
½ tsp kosher salt
1 egg
½ cup (1 stick) butter, melted
⅓ cup pomegranate molasses
¼ cup granulated sugar
¼ cup packed brown sugar
demerara sugar for rolling

Optional: Vanilla butter cream and fresh pomegranate seeds

Method:

1. Preheat oven to 375F
2. In a small bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
3. In a large bowl, combine melted butter, egg, pomegranate molasses, and sugars and beat until incorporated.
4. Add dry ingredients to wet and mix until just combined.
5. Chill dough for 30 minutes.
6. Scoop dough by the tablespoon and roll in demerara sugar.
7. Put onto parchment-lined baking sheets at least two inches apart as dough may spread. Bake for 8-10 minutes, until cookies crack on top and are set around the edges.
8. Remove to wire racks to cool.
9. When cool top with vanilla butter cream frosting and add some fresh pomegranate seeds for garnish.

In successful love,

YDP

Imagination is a helpful skill to have, especially when you are pushed against the proverbial wall. Since I was up against that wall many a time, I mastered this at a young age! One instance in particular I was a challenged by a group of kids in school to explain why if I was on a national television commercial for Barbie dolls did I attend school wearing no socks. I told them that I was wearing socks, but they were invisible!

A footnote (or more like a middle note since this isn’t at the end), the story is kind of ironic since Socks is the nickname given to me by my son’s Godfather Quincy Jones. He is the best at giving people nicknames with very special explanations. Mine came from the incredible reworking of the lyrics of the Michael Jackson song “She’s Out of My Life” by my daughter’s Godfather Mark Vieha (a giant in the commercial jingle biz). As I mentioned here before I got married when I was sixteen and a half and the new rendition of the song was played at the bachelor party. The part of the song that goes, “I don’t know whether to laugh or cry, I don’t know whether to live or die” was changed to “I don’t know whether to cry or laugh, you’ve got socks older than sixteen and a half”.

I use my imagination often in my cooking as well. And recently have been trying to re-imagine different desserts in a more health conscious way. One success was creating a delicious chocolate pudding using avocados. It is gluten free, sugar free and can be made dairy free as well. It is so creamy and chocolate-y and it is such a treat!  I call it “Chocovado Pudding” and one taste will knock your socks off! And you are welcome to use my “invisible socks” explanation if anyone asks…

Ingredients:

2 large ripe avocados, pitted and pealed

½ cup unsweetened cocoa powder

6 Tbsp honey

¼ cup skim milk (or almond milk)

1 tsp vanilla extract

1 tsp instant coffee or espresso powder

Toasted coconut flakes, for garnish

Orange Zest, for garish

Flaky Sea salt, for garnish

 

1. Using a food processor fitted with a metal blade, blend avocados, cocoa powder, honey, milk, vanilla and instant coffee until completely smooth. Then chill, covered, in the refrigerator at least 30 minutes or overnight.

 

2. Transfer to 4 bowls and garnish with coconut, orange zest or sea salt. Serve!

Love,

YDP

 

Apples are the one fruit that have a bit of baggage…skeletons in the closet so to speak. It wasn’t an orange or a mango that Eve was tempted to eat. It was from the apple tree that she ate of the fruit of knowledge. That darn snake and his deception. Lucky for me Ireland has no snakes due to St. Patrick driving them out years ago! And thankfully Ireland has amazing apples and hence an endless supply of recipes to enjoy.

Since porridge is a breakfast staple in Ireland due to the cold damp weather, I have combined the two for a gorgeous treat. I often serve these oatmeal baked apples at brunches (my fav meal of the day) as it is pretty impressive to have the food you eat come served in one of the ingredients! And I’ve made this recipe gluten and dairy free (though regular milk could be used) just to be giving for those who are dealing with certain food sensitivities.

And speaking of giving, my favorite book of all time is “The Giving Tree” by Shel Silverstein. It is actually an apple tree featured in the book, so hopefully this positive spin on the infamous fruit will turn the tide of its reputation. If you haven’t read the book, please do! It could change your outlook on life!  It is usually in the children’s book section, though should be in the adult section as well.

My fabulous husband of eight glorious years kindly refers to me as a human giving tree. Like the central character in the book, I too take pleasure in giving to others. In fact, I don’t like to shop or buy anything for myself. My closet can attest to that! I’m still stuck in the 80s! But truthfully, my greatest joy in life is when I buy, make, bake, or create something for someone else. Simply to see the happiness on their faces makes my heart sing.

So try this yourself and you will be amazed at how much more lasting pleasure you feel when you make someone else’s day with a surprise treat. Trust me you will NOT experience slinking back to the department store returns desk because of buyers remorse with those expensive designer high heeled shoes. When you give to another, which is an act of love, you will reap benefits too numerous to count. Why not try it out by making these healthy baked apples and share one with your family, friend, co-worker or neighbor!

Cinnamon Oatmeal Baked Apple

 

Serves 4-6

 

4-6 Large Apples, local variety

2 cups oats

1 tsp baking powder

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 cup plus 2 Tbsp soy or almond milk

½ cup applesauce

¼ cup maple syrup

½ tsp vanilla extract

1 Tbsp melted coconut oil

¼ cup pecans, chopped

1 Tbsp Brown Sugar

 

1. Preheat oven to 180 C/350 F/gas 4.

 

2. In a medium bowl, stir together the oats, baking powder, salt, cinnamon, and nutmeg. In another medium bowl whisk together the milk, applesauce, maple syrup, vanilla and coconut oil.

 

3. Cut top ½ inch off each apple. Use a melon baller or a spoon to carefully scoop out all of the apple’s flesh and core, leaving ¼ inch rim. Add the scoops of flesh from two of the apples (without the seeds) to the wet ingredients. Stir the oat mixture into the wet ingredients. Spoon into the apple “bowls” right up to the top. Sprinkle with the pecans and sugar and bake in a baking dish for 30 mins.

Giving you love,

YDP

 

I’m not from today’s generation that practically gets awarded a gold medal for breathing. But given where I came from I am pleased to have won a few precious things in my life. I have only received one trophy and that was when I won the Little Miss Garden Grove Pageant at six years old. That was long before Honey Boo Boo!  Forty years later I won Most Beautiful for my age from People Magazine.

But what I’m most proud of is winning best tasting Lemon Bars at our church school fair. It wasn’t The Great British Bake Off or Master Chef but never the less each year I made these lemon bars they were pre-sold and there was a line of people waiting for them. They have a buttery flakey base and a nice tart lemony filling. Then the sprinkling of powdered sugar is indeed the icing on the cake! The secret was the fresh lemon tree in my back garden. The zingy bright yellow citrus was bursting with flavor and the lemon bar aficionados benefitted from that tree to table freshness. But there was another alchemy going on just outside the kitchen.

I got married to my first love at sixteen and a half and thought maybe I was going to be lucky and marry my prince without having to kiss a lot of toads. Unfortunately my prince turned into a toad fairly quickly. Things were not good and they were actually about to get worse. From the outside it all looked okay, but that was because I was turning some major life lemons into lemon aid. I was focusing on the positives and turning the negatives into something useful. And cooking was a massive outlet!

I still make my famous lemon bars but I don’t have a lemon tree in the backyard . That is because that house, which was my dream house turned into a nightmare house, was sold in the divorce. And though I haven’t won any competitions with the recipe lately I have won over some new converts. Try out this recipe and you might too!

Ingredients

1 cup (1/2 lb) unsalted butter softened

1/2 cup powdered sugar (plus extra for sifting on top of baked lemon bars)

2 1/3 cups all-purpose flour

4 large eggs

2 cups granulated sugar

1 tsp grated lemon zest

6 tbsp lemon juice

1 tsp baking powder

Method:

1. Preheat oven to 180 C/ 350  F.

2. In a large bowl of an electric mixer, beat butter and 1/2 cup powdered sugar until creamy; beat in 2 cups of flour, blending thoroughly. Spread mixture evenly over bottom of a well greased 9×13 inch baking pan. Bake for 20 minutes.

3. Meanwhile in a small bowl, using an electric mixer, beat eggs until light. Gradually add the granulated sugar, beating until the mixture is think and lemon colored. Add lemon zest, lemon juice, remaining 1/3 cup flour and baking powder; beat until smooth and well combined.

4. Pour lemon mixture over baked crust and return to oven; bake for 15-20 minutes or until topping is pale golden. Place on a rack to cool; while still warm, lightly sift some powdered sugar over the top.

5. When cooled cut into bars, taste and you’ll see that life got a bit better!

Lemony Love,

YDP