Billions of dollars are made every year in the dieting industry. There is a new type of diet announced everyday. Yet as a whole, society is fatter than ever. I myself try to avoid anything with the word DIE in it, so I prefer to stay away from these things. But sure common sense says that if you move more and eat less you should be good to go. However, some people need a bit more structure when it comes to their health choices. Hence the plethora of diet books and fads. And I use the word fad just as it is meant to indicate, that it will come and go and years later research will show that the fad was actually not good for you in the long run.

The new “diet” on the scene these days is all about  how to eat to stay young looking and live longer. Maybe this is in defense of the seemingly cultural addiction to plastic surgery. Whether people get surgery themselves or obsess over what celebrity has had “work” done it is moving towards a tipping point. Certainly if one is eating better for their insides it must help the outside too. And likely it is cheaper than cosmetic surgery which I’ve heard the media go on and on about with regard to the astronomical costs.

I recently had the pleasure of sitting front row at Jamie Oliver’s cooking demonstration at the “Big Feastival” in the Costwalds. And while he prepared some amazing dishes, he was there more to promote his new book and ethos of eating: Superfoods!  While researching the book he encountered numerous people who have lived not only long lives, but also have lived WELL! And the upshot is pretty basic. Eat clean, whole foods with little or no processing to them. And of course  be mindful to get exercise, rest, drink plenty of water, and avoid an overabundance of sugar and alcohol. Which is kinda funny since Jamie arrived late to his own demo and apologized by saying he had just come from a meeting with Jack Daniels!

Everything in moderation, right?.!  A glass of wine (or some Jack) isn’t the end of the world and a bar of chocolate every now and again won’t break the scales. But there are indeed certain foods known to be SUPER foods: Quinoa, avocado, kale, blueberries, almonds and sweet potatoes to name a few. These foods have benefits of vitamins and antioxidants but with a jam packed concentration. And to get people to incorporate them into their regular home cooking Jamie and other chefs are making them user friendly and most importantly making them taste great with innovative recipes.

This is nothing new folks. My dear Irish countryman St. Brendan knew this hundreds of years ago. Legend has it that he lived to be 180 by eating a diet dominated by one of the first known super foods, watercress! Below I have shared a great Watercress Soup recipe. Not from St. Brendan himself, rather it comes from Darina Allen of the Ballymaloe Cookery School. I love how creamy and satisfying it is. Super delish as a starter in a cooler damp climate such as Ireland, but equally nice as a light lunch in a warmer climate like my former home Los Angeles.

This soup has a special place in my heart as it was one of the foods I made for my final exam when I was a student at the Ballymaloe Cookery School.  I still attempt to eat this on a regular basis because quite frankly it tastes great! But might it actually be the fountain of youth?!   I haven’t had any plastic surgery and just this morning a lovely older man of 72 didn’t believe me when I said I was 50. In fact he said I should go to confession for not telling the truth! Either he needed new glasses or hmmm, could the super foods be working? Fingers crossed for the later!

Watercress Soup

 Serves 6-8

45 g (1 3/4 oz) butter

110 g (4 oz) onion, peeled and chopped

150 g (5 oz) potatoes, peeled and cut into 1 cm cubes (1/2 in.)

salt and freshly ground pepper

600 ml (1 pint) vegetable or chicken stock

600 ml (1 pint) whole milk

225 g (8 oz) chopped watercress (coarse stalks removed)

crème fraiche and sprig of herb for garnish

 

1. Melt the butter in a large saucepan. When it foams add the potatoes and onions, season with the salt and pepper. Cover with a butter wrapper or piece of wax paper (to retain steam) and a tight fitting lid. Leave to sweat on very low heat for about 10 minutes while you prepare the watercress.

2.  Remove the lid, check if the onions and potatoes are almost soft but not colored, then     add the stock and milk. Bring to the boil and cook until the onions and potatoes are  tender.

3.  Add the watercress and boil with the lid off for about 4-5 minutes until the watercress is cooked. Do not overcook or the soup will lose its fresh green color.

4. Pour the soup into a liquidizer, blender or food processor (or use a hand held). Puree until smooth. Taste and adjust seasoning.

5. Garnish with a swirl of crème fraiche and sprig of herb and serve.

To long life and good health,

YDP

Note: Watercress soup photo cred www.inherchucks.com

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