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).

FullSizeRender-2

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

IMG_0887

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…

_MG_0433-1

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?!

IMG_1671

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.

IMG_1674

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!

IMG_1641

  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.

IMG_1604

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.

IMG_1612IMG_1648

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”.

IMG_1586IMG_1584

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.

IMG_1597

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!

IMG_1620IMG_1626

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

 

Butterlicious

IMG_0444

Have you ever been late and yet still make up for lost time?  I am normally a very prompt person when it comes to appointments and other day to day life commitments.  But my dichotomy is that I also have my own timing when it comes to major life milestones such as marriage, motherhood, and education.  And you can include social media into the milieu! Though I have joined it late, I am blasting away with tweets, Instagram posts and snapchat stories like there is no tomorrow!

What I love about social media is the ability to show some love to deserving people or products that I admire.  As with the #womancrushwednesday here, here and here, I have also been sending love  Kerrygold’s way!  Why?  Because in a world with lots of negative ‘noise and chatter’ it is nice to let authentic positive vibes be propelled above the grey clouds and shine through with genuine adulation.  Besides that,  I want to show that you can use more than the yummy yellow butter itself.  The gorgeous gold wrapper it comes in is super helpful in the kitchen.  I’ve used it for a roast chicken coat, a potato and onion blanket, and an apple cake rub!

I have been a Kerrygold customer for years.  Even before I moved to Ireland I would search grocery stores in America that carried the coveted butter and cheese.  Now living in London, I do the same, only shopping where I can purchase Kerrygold.  I’ve told my husband don’t even think about a move to anywhere that doesn’t carry it!  There is absolutely no competition in my mind for the flavor and quality of their dairy products.  And particularly as a baker, I can taste the difference in the final result when using the Kerrygold Creamery Butter in my cakes and cookies.  As well I have created savory dishes entirely around their cheeses, such as my Dubliner Cheese Salad (which also happens to contain baby greens, strawberries and almonds).

It is the most ethically sound dairy to purchase as it is tops in sustainability.  And finally, when all the bru haha was going on about butter vs. margarine (which that has now come back full circle)  I just kept saying, “I prefer to trust cows over chemists!” Kerry cows that is!

And in the privacy of my own home I even do a “Butterlicious” dance.  However, since it is to the tune of Destiny’s Child’s song “Bootylicious” I will defer to one of the lines in the lyrics “I don’t think they can handle this” and I will refrain from showing you my dance!  Let’s just say, I wouldn’t be asked to join the next season of Strictly Come Dancing!  Though I have never met her personally, I do have a connection to Beyonce Knowles the singer from Destiny’s Child.  I mentioned on here before that she and I were in the annual special edition Most Beautiful issue of People Magazine.

IMG_0317
That is me on the inside of the magazine representing the 47 year old women out there!

But there is another Bae story.  I was on a flight back to my home in L.A. from Newark, N.J after filming a television commercial for Prudential Real Estate.  The ad agency kindly booked me in first class (as I normally wouldn’t do that myself). As people were boarding I noticed there was a man who was having trouble with his ticket and finding the correct seat. The flight attendants were flustered trying to help him and finally I said, “you are more than welcome to sit in this seat next to me.”  When the man sat down he thanked me and said, “I appreciate that. Not many white women would offer up the seat next to them to a black man.”  We had a lovely chat all the way to L.A.  He said he was in the music business and lived in Houston, Texas.  I mentioned that the only music I knew coming out of Houston was from Beyonce!  He calmly replied, “That’s my daughter.”  He gave me his card and told me to contact his office for some free cd’s to be mailed to me, which I did take him up on that offer.  And that was it, I never saw him again.

So hopefully Beyonce won’t mind my secret reincarnation of her song to savor my food lover, Kerrygold butter!

Last year I had the privilege of attending the Ballymaloe Lit Fest sponsored by, you guessed it, Kerrygold!  I had an amazing time attending cooking demos, food panel discussions and meeting some incredible giants in the culinary world.  But my prized souvenir? My butter button!

IMG_1604

One of my very first tweets was the pic just at the top of this post.  It was a collage I made of two different Kerrygold butter wrappers, one from the U. S. and one from London.  Though I miss Ireland, I still have a bit of it in my heart (and tummy) when I have some on hand in the house.  And it reminds me of one of the best commercials ever to be shown on television.  I only wish I had been able to be in this commercial!  Make sure to have a tissue nearby for this one.

With a slather of buttery love,

YDP

Recipe: Woman Crush Wednesday

Today is my favorite day of the week.  Wednesday.  Why?  Because of this wonderful new way to get through the “hump day” to once again fascinate on a female foodie.  Today we are celebrating none other than chef, author, and food writer Trish Deseine.

Trish-Deseine-guest-star_reference

I had an epiphany while out on a walk with my pretty pit Stella this morning.  It struck me that today is the third Woman Crush Wednesday we’ve done here on YDP.  And three being a very significant number in Irish history and folklore.  Ah, yes, it was our dear St. Patrick who used the beloved shamrock to illustrate the meaning of the Holy Trinity to convert the then pagan people on the Emerald Isle.  Since our beautiful and amazing Ms. Deseine is in fact the third in this weekly installment and has only recently returned home to God’s Country after 25 years of living in France, I thought, how perfect!  To top it off, her new cookbook is based on Irish recipes and is aptly title “Home”.

Okay, now that I have a massive lump in my throat thinking about when my return to Ireland might be, I am going to give you a snippet of this famous chef’s accomplishments.  Chances are, you probably already know about her.  Besides her stunning television cooking shows,  she has sold a whopping one million plus cookery books and has won numerous awards for them to boot.  She has made French food, and in particular cooking it, obtainable for us normal folks.  And she has done all of this while living in a “foreign” country and raising four gorgeous children.  I use quotations around the word foreign because it might feel that way for people that don’t speak the language or understand the culture.  But as Trish is fluent in French and truly immersed herself in Parisian life, she made it seem effortless when we all know it isn’t.  Though no trace of an accent when she is speaking French, which is in fact her second language, it is only when she speaks English that you hear she still has that lovely Northern Irish lilt that is so endearing.

She and I have a lot in common. We were both born in 1964, we are both divorced from the fathers of our children, and we are both unabashedly and unapologetically chocoholics! Though I have never met her and don’t own any of her cookbooks (the only reason being that, I think I might have mentioned to you before, I was put on a moratorium from buying any more cookbooks) I have a major crush on her.  Like seriously!  I mean, infatuation city!

IMG_1494-2

When my Hubby and I first moved to Dublin in 2008 we didn’t own a television for the first 8 months.  I am not a big tele person anyway, I prefer to read, so I didn’t miss it quite frankly.  But when we finally got a T.V. my Hubby watched Sentanta Sports (MMA Ultimate Fighting, guy stuff) and I would watch Trish’s cooking shows.  To be honest, I was never one to watch cooking shows prior to that.  When I lived in the U.S. the Food Network was all the rage.  But I hadn’t embraced it at that point.  However, Trish’s relaxed, warm, and dare I say, sensual way of presenting her French food literally had me enraptured.

Let’s also talk about her writing…she is without a doubt one of the best food writers ever published!  The way she speaks of food I feel as though I am a child hearing a calming nursery rhyme before bedtime.  She lulls you into an intoxicated dream like state and you can literally see with vividness what she is describing!  And yet all the while her style is approachable and accessible.  For instance,  when I read this article she wrote for the Irish Times at Christmas it made me feel cold, warm, hungry, full, nostalgic, happy, etc. etc. etc. all in one!  Talk about delighting the senses!  Wowza!

I’ve read some articles comparing Trish to other chefs.  They say she is the Irish equivalent of U.K.’s Nigella Lawson, and the U.S.’s Ina Garten.  But I think each of these women stand on their own merits, and as all of us are unique individuals, no one can be us.  We can only be a better version of ourselves!  And I think that with Trish “coming home” to Ireland, the old sod, she will continue to blossom and reveal all sorts of culinary wonders!   Because now she will have such amazing ingredients from which to choose.  You do know that Ireland has the best raw materials and food stuffs the world has to offer don’t you?

So today, I would like to reignite your love affair with her and encourage you to go and buy her new book.  I might have to get a special dispensation just this once and buy it myself.  Or dig out one of her older ones from your shelf and have a crack at some of her classic recipes .  And if you haven’t met her before, then I am happy to introduce you to her!  This is one blind date you will never forget!  As per usual with these #WCW I will be doing a snapchat tutorial so you can always follow along with me (user name: blissbakery) but it sadly disappears within 24 hours.

IMG_1506

I have left this recipe for her Irish Apple Cake in tact, just as she has written it, because I shall not breaketh thy words of thy master (or mistress in this case)!  You’ll notice I’ve put all her words in quotation marks.  And you might want to see the ethereal and effortless way she has photo styled her cake on her website here.

“Irish Apple Cake

There are as many versions of this in Ireland as there are shapes of apples, it would seem. As the recipe has been handed down orally, or scribbled on the back of an old shopping list, or the margin of a cookbook, it has slowly evolved and multiplied, winding its way across the branches of many a family tree.

For 8/12

10 minutes preparation

45/50 minutes cooking

400g plain flour

2 rounded teaspoons baking powder

175g salted butter, very cold

150g sugar + 2 tablespoons for the top of the cake

4 cooking apples

150g blackberries (optional)

2 eggs

175ml fresh milk

½ teaspoon good vanilla extract

Grease and flour a round, 20cm springform cake tin. (Or use a cake tin liner.)

Pre heat the oven to 180C.

Sift the flour and baking powder into a large mixing bowl.

Cut the butter into small cubes and rub it through the flour with your fingers until the mixture looks like breadcrumbs, then stir in the sugar.

Peel, core and chop the apples into 2cm chunks. Toss them through the flour mixture.

Beat the eggs and milk in a separate bowl and stir in the vanilla extract. Pour the batter into the mixing bowl and mix it in with a wooden spoon or spatula until just combined into a thick dough. Be careful not to work it too much. Add the blackberries now if you are using them.

Tip this dough into the prepared cake tin and smooth the top with the spoon or spatula. Sprinkle the sugar over the top of the cake and bake for 45/50 minutes, until it is well risen and slightly golden and cracked on top. Test the cake with a knife or a skewer, which will come out clean if the cake is baked.

Remove from the oven and leave to cool for 10 minutes or so in the tin before turning out onto a wire rack and leaving to cool completely.

Sprinkle with a little caster sugar before serving.”

IMG_1525

 

I have mentioned before, I am not a writer, I am a share-er.  I am not a photographer.  I only take pics on my little ol’ iPhone 6 for the purposes of showing you the before (ingredients) and the after (final result) of the recipes.  As you can see from the above pic the cake is out of the oven, and cracked on top, for the hoped for final result.  As well, I am not a professional food blogger.  I am using this blog as a medium to share my passion for food.  I am not food stylist either.  Most of the time because I am so food focused I want to rush through the taking of the pic so I can eat, asap!  But I AM a trained professional chef, however, there is always more to learn and explore.  And learning from others like Trish Deseine is such a rewarding experience.

IMG_1555

I do hope I get to meet her someday.  She seems quite genuine.  I follow her on twitter and I noticed that she engages in what I call a #mutualadorationsociety and often gushes to and about other chefs.  In such a competitive world that we live in, it is refreshing to see that.  Especially, as I have said before, in the food industry which is dominated by males.  At times females clawing their way to the top in any business can forget to lend a hand to a “sister” but not Trish.  She is not only generous but also a class act!

So thank you Trish for being your exquisite and inspiring self and sharing all of it with us, your foodie fans!

Best of luck/ ádh mór,

YDP

I’m Not the Only YDP

Did you ever notice how many things in this world come in pairs?  For instance, just looking at our own body we have two eyes which, hopefully, are helping you read this.  And of course, two ears, two hands, we even have two lungs .  Our incredible brains also have two hemispheres.  Right, now hold that thought in one of those hemispheres for a moment.

I have had a love affair with Ireland for as long as I have memories.  But it wasn’t until 1995 that I stepped foot on the Emerald Isle.  And one of the first things I said was, “Someday I am going to live here”.  I just knew it.  I had no idea when or how that would happen but I just knew.  It took several years, but I obtained my dual citizenship through my Galway born grandfather.  Yep, and now I have two passports, one for each of my two hands.  Yet,  I still didn’t move to Ireland until 2008.

As much as my blood runs green like the Hill of Tara,  my heart still beats red, white and blue for the good old U.S of A!  And I believe the two can actually function together as do the two parts of my brain.  Like the song, It Takes Two, for me it is both that make the dream so real.

And funny enough, I’m not the only one that is a Yankee Doodle Paddy.  Of course around St. Patrick’s Day many people claim a bit of Irish heritage.  And loads of non American people get all patriotic for the 4th of July.  But there are a core group that take it the next step.  That actually move to the other side of the pond.  And then some indeed go through the process to become Dual Citizens.

I don’t feel as though I am forsaking one for the other.  I love them both for different reasons. And knowing there are others that share this ethos is a great comfort.  I have put together a list of ten just to prove my point.  But I also feel that there are some people that might not actually have a passport for each hand, yet still have that feeling in their heart.  I like to affectionately refer to those as YDPeeps.

  1. Michael Flatley
  2. Pierce Brosnan
  3. Colum McCann
  4. Des Bishop
  5. Ronan O’ Gara
  6. Maureen O’Hara
  7. Samantha Power
  8. Dana Rosemary Scallon
  9. Olivia Wilde
  10. Me, yours truly! Ah…no wikipedia on me!

YDPeeps Heart Oct 14 2015

I’m loving this heart collage (thanks to hubby for the tech help) of our pretty diverse group…a dancer, an actor, a comedian, an author, a rugby player, a politician etc. but what unites us is our attachment to both places.  Some on this list were born in Ireland and now reside in the U.S. and some were born in the U.S. and now reside in Ireland.  And me, well living over in London, true there is lots of fun and excitement, but still I am homesick for my two loves!

I do appreciate though that there is the ability to have a dual national status. The U.S. doesn’t do that with all countries.  But from the beginning the U.S and Ireland have fostered good relationships between each other.  A good read of this article from Irish Central seems to think the two were actually one a couple billion years ago!

Some people like to accuse America for trying to achieve world domination.  I just might think the Irish are making some pretty powerful waves, albeit ancestral ones!   This article seems to back up my claim.  So there might be more of us yet!  Let me know, are you a YDP?  Do you wish you were?  Can you think of any other YDPs that I need to add to the list?  Send me a comment and also, let me know what you love most about Ireland and/or the U.S.A.

America + Ireland = LOVE!

YDP

 

Recipe: grateful.

IMG_1472-2

It’s Monday…and most of what I see on social media (the little that I see) is about the dreaded start to the week.  Here we go again.  Why can’t we just make the weekend last a bit longer.  Can we call in a sickie and have a duvet day.  My head hurts from celebrating Ireland’s win over France in rugby, blah, blah, blah.

But personally I am grateful it is Monday!  Maybe because I have seen the preciousness of life before my very eyes.  To me everyday is special and I am grateful for everything, the good and the bad, because it is all part of the journey.  And when I put on this shirt today, I knew it was time I shared a little story and yes a foodie recipe too!

Those of you that know me, know I say a blessing before I eat a meal.  Lots of my friends and co workers are used to it and not bothered by it.  I don’t do it to be showy or pious.  Yes I am a Catholic Christian.  But I don’t do a blessing as an edict set out by my religion, though I know that is part of its precepts.  I say a blessing before I eat because there were times in my life when I had little or no food at all.  Only through the generosity of strangers, the church, food banks and other places would I have food to eat.

Recently I was at a restaurant by myself and said my prayer as I always do.  Just after I tucked into my delicious breakfast a lovely older man walked over to me and said, “I’m sorry to bother you but I saw you saying a blessing before you ate.  That is wonderful. You don’t see that anymore.”  I just thanked him for his kindness but didn’t get into my story of why, as I can at times do a bit of over sharing as you have learned.  But it made me realize that we are so conditioned in more affluent Western societies that food is in such abundance and we take it for granted. It is especially surprising in Ireland as it really wasn’t long ago that many of our ancestors were affected by the Great Famine.

This is not a blog post about how you should be praying, or giving to the hungry.  I am just putting a face to a phenomenon that we don’t notice because it might not look like one of us!  I remember hearing kids at school say that their parents told them to clean their plates every night at dinner because there were starving children in China.  I didn’t tell them, “well my mom doesn’t say that to us because actually, I am starving too, right here in the good old USA.”

And so I thought that today I would make a Chinese inspired dish.  For the “Starving Children in China” that I ne’r heard my mom talk about when I was a kid.   And while I might not be able to actually feed all those hungry kids, I can be grateful for the fact that I have food to eat today.  This is actually a ‘go to’ recipe that I make often as it helps to clear out my fridge of all sorts of goodies.  I hate wasting food (for obvious reason just mentioned above) and this quick meal is healthy and delicious.  I tend to make it on a Monday since I usually have left over roasted chicken from the weekend and some veg as well.  It can also be made with prawns or with just vegetables.  You don’t have to wait until a Monday to make it. You can prep all the bits and pieces separately to put this together yourself any day of the week.

IMG_1475

The Guardian Newspaper just published a list of food dishes that every person should be able to cook by the age of 30.  And guess what?  Fried rice was on the list.  I suppose that it is quite easy to pick up a fried rice at a take way on the way home from work, but then of course it isn’t so healthy.  When you make food at home you know exactly what goes into it.  It is cheap, cheerful and non challenging for the beginner chef!

“Healthified” Rice

Ingredients:

1 cup cooked Brown Rice (can use white rice as well if you prefer)

2 Free Range Eggs, put into a bowl and beaten a bit

1 cup cooked Chicken (or you can use prawns or pork whatever protein you desire or none at all)

1/2 of one large Onion, chopped

Soy sauce to taste (can use a gluten free variety)

Salt/pepper to taste

1 cup mixed cooked veggies (I usually use steamed peas, carrots, and broccoli)

A bit of butter or oil

Handful of mixed seeds and one spring onion (sliced) for topping

Method:

In a frying pan/skillet cook the chopped onion until soft (about 5 mins) and season with a bit of salt and pepper. Then add the chicken, rice and veg stir around until all mixed.  Move over to one side of the pan and add the beaten eggs to the other side of the pan and let them cook until loosely scrambled.  Then incorporate everything together and add soy sauce to taste.

Place on a plate or bowl and sprinkle with seeds and spring onion.

This recipe usually makes enough for two people.  Though my Hubby thinks it is enough for an army since I usually only have one helping (with a salad on the side) and he has to eat the rest.  But I love to make sure that anyone who eats at my table is fantastically full at the end of the meal!

IMG_1479

While Pope Francis has been quoted as saying, “When you waste food you are stealing from the poor” as a person who was poor, I don’t think I would have known whether anyone was wasting or not.   But I think it was a powerful statement to make as it brings attention to an ongoing issue and his words might help turn the tide.  I love that some well known celebuchefs such as Jamie Oliver are bringing attention to the fact that much of the food that super markets throw away is in fact good and viable to use for feeding people.

So even if you don’t give this recipe a whirl, just know that I am grateful that you and I will have something to eat today whatever it may be.  We are all very blessed indeed!

Gr 8 Full LOVE!

YDP

ps. I did a tutorial of the fried rice on snapchat today (user name blissbakery) but this will vanish in 24 hours.  Subsequently I think I might do this for the youtube channel which is now semi-official.  There is one demo up there at the moment.  Of course, you know what is it is called right? YANKEEDOODLEPADDY! HELLOOOO!  So slowly, slowly its unfolding my friends!