For those of us with Irish heritage – and those without! – St. Patrick’s Day signals the best Eire has to offer. For the traditional St. Paddy’s celebration, most think of the classic corned beef and cabbage with soda bread (recipe follows) and Guinness. Well, think again!
Much celebrated Irish chef, Paul Flynn, has recreated Irish cuisine and changed Ireland’s foodscape forever. The likes of Bacon and Cabbage Soup (recipe follows), Seared Salmon with Raisin and Caper Butter, and Turnip, Potato, and Smoked Mackerel Gratin are the hallmarks of this Irish foodie’s genius; the subtle blending of tradition with a modern twist.
And the best part? You can use Lucini Extra Virgin Olive Oil in place of butter when sauteing.
Mini Walnut Soda Bread
Corned Beef and Cabbage
Brown Soda Bread
Ingredients
- 1½ lbs white flour
- 5 ozs wholemeal Flour
- 5 ozs bran
- 1 level teaspoon bread soda
- 1 level teaspoon cream of tartar
- 4 ozs melted butter
- 3 ozs brown or caster sugar
- 4 eggs beaten
- ½ teaspoon nutmeg {optional}
- Sesame seeds
- This mixture makes 4×2 lb loaf
- Cook at Gas 5 for about 1 ½ hrs
Method
- Sieve white flour and bread soda
- Add wholemeal Flour, bran baking powder, cream of tartar, sugar and nutmeg
- Mix to a wet dough with melted butter, eggs and fresh milk
- Divide equally between 4 greased 2 lb loaf tins
- Sprinkle tops with sesame seeds
- Bake in a moderate oven for about 1½ hours or until cooked
- When cooked each cake can be sliced and put in the deep freeze
March 2007 | epicurious.com | Editor’s Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland.
In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a “collar” or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce.
Among contemporary Irish chefs, it’s become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn’s version, however, stays closer to dish’s comforting roots, while adding a touch of elegance.
Yield: Makes 4 servings
1 (1/3-pound) piece Irish bacon (available at specialty foods shops) or Canadian bacon
3 tablespoons unsalted butter
1 medium onion, finely chopped
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 Turkish bay leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
In small saucepan, combine bacon and cold water to cover. Cover, bring to boil over moderate heat, and skim foam from surface. Reduce heat and simmer 7 minutes. Drain and cool, then cut into 1-inch chunks. Set aside.
In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.
In 6-quart heavy stock pot over moderate heat, melt butter. Add onion and sauté, stirring, until softened, about 3 minutes. Add potatoes and sauté 2 minutes. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce heat to moderately low, cover, and simmer until potatoes are soft, about 8 to 10 minutes. Add cabbage and simmer 5 additional minutes. Discard bay leaves. Working in 3 batches, in blender purée soup until smooth (using caution when blending hot liquids). Return to pot, stir in bacon, and rewarm if necessary. Ladle soup into bowls and serve.
Categories: recipes · seasonal
Tagged: cabbage, corned beef, corned beef and cabbage, Eire, Ireland, Irish, potato, salmon, smoked mackerel, soda bread, soup, St. Paddy's Day, St. Patrick's Day, turnip
Weather Channel predictions aside, Spring Break is only five weeks away. Are you ready? Whether you’re headed for Ft. Lauderdale, San Diego, or points beyond, shorts, sleeveless dresses, flip-flops and sandals will definitely be the attire of the week.
So, I ask again – are you ready? I know I’m not! This winter has been just a bit much and the weight seemed to just appear out of nowhere. Cold winter nights just go too well with Lucini’s Umbrian Lentil or Rustic Minestrone soups, carbonara con coniglio, risotto con bresaola e valtellina casera,
carbonara con coniglio
risotto con bresaola e valtellina casera
and all the other heavy taste treats of winter.
All good things must come to an end, though, and my winter eating has ended! Luckily, oranges, grapefruit, clementines, and all the other delicious citrus are in season and better than ever. Paired with a traditional basil-tomato sauce over pasta and presto! you have the perfect ‘get in shape’ meal.
Insalata di arancia alla siciliana
One of my personal favorites is insalata di arancia alla siciliana (recipe follows) served with Lucini tomato-basil sauce over spinach and ricotto ravioli with grated Lucini stravecchio Parmigiano Reggiano
.
Spinach and ricotta ravioli with Lucini Tomato-Basil sauce
Another preference of mine is insalata di pomodoro con mozzarella (recipe follows) and a pan-fried chicken breast (I use just a teaspoon of Lucini’s extra virgin olive oil to ‘fry’ the breast). Or try pasta al dente – any type – drizzled with Lucini’s extra virgin oil olive and dusted with Lucini’s stravecchio Parmigiano Reggiano and mixed baby greens with a drab of Lucini Tuscan Balsamic vinaigrette. The ‘light’ possibilities are endless…..and delicious, too! And don’t forget to exercise….
Insalata di arancia alla siciliana
3-4 large navel oranges peeled and sliced in thirds
1-2 large pink grapefruit peeled and sliced in thirds
2 green onions chopped
1/4 cup Lucini Extra Virgin Olive Oil
1 teasp salt
1/4 teasp red pepper flakes
Mix all ingredients together and toss. Leave standing at room temperature until served. Refrigerate any leftovers.
Insalata di pomodoro con mozzarella
1-2lbs cherry or sweet grape tomatoes
fresh mozzarella in water (boccincini)
2-3 fresh basil leaves torn into small pieces
1 1/2 teasp dried oregano
1/4 cup Lucini Extra Virgin Olive Oil
salt and pepper to taste
Mix all ingredients together and toss. Leave standing at room temperature until served. Refrigerate any leftovers.
Categories: health · heathy diet · olive oil · recipes
Tagged: balsamic, best extra virgin olive oil, califormia, chicken, chicken breast, citrus, clementine, easter break, exercise, extra virgin olive oil, flip-flops, florida, ft. lauderdale, get in shape, grapefruit, healthy living, lentil soup, lose weight, minestrone, mozzarella, olive oil products, orange, parmigiano reggiano, pasta, pasta recipe, pasta sauce, penne, rabbit, risotto, Salad, san diego, sandals, sicilian, SoCal, southern california, spring break, stravecchio parmigiano reggiano, sunshine state, tomato basil sauce, tomato salad, traditional italian, tuscan, tuscan foods, tuscany, umbria, umbrian, vinaigrette, winter
Easter in Sicily is like no other holiday: pageants, processions, historic icons, age-old societies, and food food food!
Torta Pasqualina
In a country that relishes its traditions and bountiful harvests, Sicilian tables feature a combination of seasonal and symbolic ingredients that welcome in spring as much as celebrate Easter.
Farfalle Saporite con Asparagi
Tender green vegetables play an important role whether they appear in delicate savory tarts as starters or in the form of sauces or stuffing for first courses. The most classic tart is the Torta Pasqualina, layers of puff pastry covering a ricotta and artichoke mixture with the added surprise of whole eggs baked into the filling. Asparagus – both cultivated and wild – is a favorite in pasta as well as a side dish.
The main course will almost inevitably be lamb, at its most tender and succulent at this time of year.
Agnello Arrosto
Whether it’s the traditional arrosto di agnello (roast leg of lamb marinated in white wine and roasted with rosemary, garlic and extra virgin olive oil), or the impressive corona di carré d’agnello (rack of lamb shaped into a guard of honor),
Corona di Carre' d'agnello
or a mouthwatering casserole with artichokes, lamb provides a delicious highpoint for an extremely important holiday.
Colomba
For dessert you’ll find an assortment of mignon dolce (bite-sized pastries) and Colomba, a delicate dove-shaped sweet cake that originally came from Lombardy. This yeast dough-based dessert is filled with fragrant candied fruit and topped with a crunchy topping of almonds and sugar.
Uova di Pasqua
And please don’t forget the chocolate Easter eggs!
Categories: olive oil · recipes · seasonal
Tagged: almonds, artichokes, asparagus, candied fruit, chocolate, chocolate easter egg, dessert, Easter, Easter dinner, easter egg, easter eggs, eggs, extra virgin olive oil, fruit cake, historic, history, holiday, icons, Italian tradition, la cucina italiana, lamb, leg of lamb, olive oil, pageants, pasta, pasta recipe, pasta sauce, pastries, puff pastry, rack of lamb, roasted lamb, Sicilian Tradition, Sicily, spring, spring lamb, vegetables
Fat Tuesday is upon us – the culmination of two full weeks of eating, drinking and decadence. And while many of us no longer follow the traditional religious rites of Lent, Wednesday signals the start of forty days of abstinence for those who do – no meat, fish, or animal products.
In Italy, quaresima is very much a part of modern tradition. Italians figured out long ago that fasting doesn’t mean ‘not eating’, it just means enjoying culinary delights that follow traditional quaresima guidelines: penne smothered in Lucini’s rich tomato-basil sauce or a mouth-watering plate of spaghetti paired with Lucini’s tomato-caper sauce.
pasta e fagioli
Chilly nights call for heartier fare: pasta e fagioli - the perfect pairing of pasta with slow-cooked beans. Add a fresh-baked baguette drizzled with extra virgin olive oil, a fresh baby-greens salad and tangy oranges to create the perfect Lenten meal. The tantalizing combinations are endless! Too bad Lent is only forty days…..
Categories: heathy diet · olive oil · recipes · seasonal
Tagged: extra virgin olive oil, fat tuesday, Italian tradition, Lent, olive oil, pasta, pasta and beans, tomato, tomato basil sauce, tomato caper sauce
Started in 1986 by 62 incredibly forward-thinking Italian food enthusiasts, Slow Food has become the international food organization. With over 85,000 members in over 130 countries worldwide, Slow Food promotes “… good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.”
Small family-owned farms play a critical role in the production of ‘good, clean and fair food’ as they exemplify sustainable agriculture by preserving centuries-old traditions, methods and plant varieties. Extra virgin olive oil is a prime example of this: harvested by hand from centuries-old trees and cold-pressed to ensure pure, untainted flavor, the olives used today are the very same that caused Aristotle to wax poetic and Alexander the Great to conquer the known world. The fundamental ingredient in almost all Mediterranean cooking, extra virgin olive oil is ‘Slow Food’ at its finest.
Here’s the best part: for literally pennies, it’s possible to create world-class cuisine that promotes sustainable agricultural practices and keeps you healthy. Lucini’s Limited Reserve Premium Select™ Extra Virgin Olive Oil 100% Organic helps fight cancer, heart disease, and other serious health aliments while adding immeasurable taste-value to everything you cook. The Slow Food movement didn’t start in Italy by accident, let me assure you!
Patate al forno (with brussel sprouts and cubed bacon)
Patate al forno (Italian oven-roasted potatoes)
You’ll find these marvels throughout Italy. For a nice, hearty winter dish add sliced fresh brussels sprouts and cubed thick-sliced sweet cured bacon. Leaving the skin on adds nutritional value and decreases prep time.
3-4lb russet potatoes
2-3 tblsp fresh rosemary finely chopped
1-2 clove(s) fresh garlic finely chopped
Lucini Extra Virgin Olive Oil
Salt and pepper to taste
Preheat oven 350°F. Line a jelly-roll or roasting pan with parchment paper. Scrub potatoes with a vegetable brush to thoroughly clean skin. Quarter each potato then slice in 1/4″ thick pieces. Evenly distribute sliced potatoes on prepared pan. Sprinkle chopped rosemary and garlic over potatoes; salt and pepper to taste. Drizzle oil over seasoned potatoes and toss to coat. Bake until tender, about 40 minutes. Serve hot.
Categories: health · heathy diet · olive oil · recipes
Tagged: cancer prevention, cold-pressed, extra virgin olive oil, hand-picked, healthy diet, healthy living, Italy, mediterranean diet, olive oil, olives, pototoes, roasted potatoes, slow food, slow food movement, sustainable agriculture, traditional methods
Venice, New Orleans, Rio de Janeiro, three of the most famous – and infamous! – cities for mardi gras/Carnevale/Carnival. For two weeks prior to Fat Tuesday (24 February 2009), revelers from all over the world flock to these legendary cities in the hundreds of thousands to ‘party like there’s no tomorrow!’
Andouille Sausage and Shrimp with Creole Mustard Sauce
Melanzane al Funghetto
Cefali alla Griglia
creme fritte
Feijoada
And what’s a party without food?! And what food! Andouille Sausage and Shrimp with Creole Mustard Sauce, Spicy Shrimp with Andouille Sausage on Grits, Bread Pudding with Warm Bourbon Sauce are just some of the treats you’ll find in New Orleans; the city of the Dogi – Venice – prefers Melanzane al Funghetto, Seppie in Teglia
con l´Inchiostro, Cefali alla Griglia, and creme fritte; and the world famous dancers of Rio chew down on Brazilian Feijoada, Feyoada rice, and Papo de Anjo.
Papo de Anjo
One thing’s for sure, no one leaves hungry. This is food for the hearty, not the faint of heart. Luckily, olive oil plays a prominent role in the preparation of most dishes; so does frying fat – especially in the fritte and various other deep-fried treats. It’s not called ‘Fat Tuesday’ for nothing!
Categories: olive oil · recipes · seasonal
Tagged: carnevale, epicurious, fat tuesday, mardi gras, new orleans, recipesource, rio de janeiro, venice
The ‘cupid affect’ may come and go, but chocolate is forever – at least for us dedicated chocoholics. Thank goodness for the Mayans and Aztecs!
Chocolate has come to represent everything St. Valentine’s – from overflowing heart-shaped boxes to elegant cocoa nib, chocolate, and citrus dacquoise. 
An incredibly elegant finish to a romantic evening.
You may not be in love at the moment, but that doesn’t preclude you from thoroughly enjoying St. Valentine’s evening. Gather a group of your closest friends, rent a thriller (I personally recommend Monte Casino) and settle in to enjoy a great meal. And if you are in love, enjoy it – and the food – to the fullest!
Chocolate Lover’s St. Valentine’s menu
Antipasto
Classic Bruschette – you can also rub fresh garlic on the toasted bread, drizzle extra-virgin olive oil and salt to taste
Bite-sized pieces of Parmigiano Reggiano
Whole Green and Black Olives
Main Course
Cocoa and Spice Slow Roasted Pork (About 5 1/2hrs of long. lazy roasting are required so start it early then relax and enjoy the wonderful aromas!)
Baby Mixed Greens with fresh raspberries and Bold Parmesan and Garlic or Herb Vinaigrette (recipe follows)
Herb Vinaigrette
1/4c Lucini Extra-Virgin Olive Oil
2tblsp Lucini Pinot Noir Red Wine Vinager
1 small clove fresh garlic crushed with knife then finely chopped (can substitute 1/4 teasp garlic powder)
1/2 teasp fresh thyme (bruise between fingers to release oils)
1/4 teasp salt (or to taste)
Freshly ground pepper to taste
Place all ingredients in a small bowl and whisk until well blended. Pour over salad and toss.
Fruit
Fresh Clementines
Fresh Naval Oranges
Dessert
Dark Chocolate-Lime Souffles
Tanginess with a chocolate lover's twist
Categories: olive oil · recipes · seasonal
Tagged: chocolate, bon appetite, la cucina italiana, citrus, lime, dacquoise, cocao, st. valentine's day, love, olives, parmigiano reggiano
