The Irish Cook can
also be found at The Petit Chef.
For those of you just beginning to read this blog, my children Erin and Eli
and I lived in Ireland during the mid-eighties. We traveled through all of the
British Isles and holidayed in the Canary Islands for Christmas and toured
Israel and Egypt before finally returning home to upper New York State. Most,
but not all, of these recipes are from restaurant menus during that time. I
have been posting many hors d'oeuvres recipes because we had such an incredible
variety during our Egyptian cruise. I will include two more in this post.
Most of these recipes are taken in some form from my bible: Hors
D'Ouevres by Eric Treuille and Victoria Blashford-Snell. While living in Ireland, we made lifelong friends. Some friends I have lost
contact with and hope they might some day read this blog and contact me.
Others I communicate with often. I will include some photos of our friends.
Only my son Eli did not really like living there. He missed his friends from
home. The Irish boys in his class seemed much more immature for some reason.
He could not believe how they behaved especially in class. As the months went
on, he made friends and seemed to adjust somewhat, but not without some failed
attempts on my part. During the first month of our arrival we were settling in to our townhouse
and a daily routine of school and writing. The son of the O'Mahoneys, who ran
the B & B where we had stayed our first week, asked to bring Eli to Trim's
boxing club to begin lessons. Eli was ten when we arrived in Ireland. He was
a very athletic child and played soccer and baseball at home. Whenever he was
at the plate or got the soccer ball, the sideline chanted, "E! E! E!" I
hated it though because I do not care for nicknames. That is one reason I
named him Eli. I could not think of any shortened form for the
appellation. Little did I know my son's name would be reduced to a vowel!
I thought this would be a good way for him to learn a new sport and meet some
new friends outside of school. What a mistake. My neighbors encouraged me to
send him saying it was what all Irish boys did. Boxing was a part of their
youth. All I could think of though was John Wayne as Sean Thornton in the 1952
film The Quiet American. [If you remember he was a
boxer in Pittsburgh who traveled to Ireland in the 1930s to reclaim his
family's farm in Innisfree. Back in the States as heavyweight champion, he
had accidentally killed an opponent in the ring.] After a few weeks, one night my beautiful little son came home with two huge
black eyes and said he had been hit in the nose. And he said he truly had
hated every minute of the boxing nights. He was not a quitter--had never asked
to quit anything before--but said that he would rather not pursue a boxing
career. I concurred, and thus ended his sojourn into the world of the boxing
ring. One example of the disparity of our cultures. In the next post I will explain why I decided to take my children across the
pond to beome European residents. For the first time in many years, I have
been reading the journal I kept faithfully each day, and it is bringing back
so many memories and providing some real belly laughs. I will begin to share
some of it with you. Teri Mooney, Grainne O'Mahoney, Clare Mooney, Erin
and Eli, and Carla Mooney at a sports day at Erin's school in Trim,
Ireland Eddie and Anne Sweeney with their adorable boys
outside our townhouse in Trim in June of 1985. They moved to Belfast about
a year after this picture was taken. This photo was taken on our last day in Ireland.
Many friends of Erin and Eli and our neighbors came to say goodbye. I get a
bit teary-eyed when I look at all their faces. They remind me of so many
wonderful times spent on that charming island, but this was a very sad day for
my children and me. Now to those easy and yummy hors d'oeuvres
recipes. FOCACCINE FARCITE WITH BLUE
CHEESE AND ARUGULA FOCACCINE FARCITE WITH
BLUE CHEESE AND ARUGULA [Makes 20] Ingredients: 1 recipe of unbaked bread dough [ Recipe included
below] 1 cup of gorgonzola cheese, crumbled ½ bunch of arugula leaves 2 tomatoes, seeded and diced Salt and black pepper, to taste 1 tbsp. of quality olive oil [I use
Colavita®.] Essential Equipment: 2-inch plain pastry
cutter Preparation: Preheat oven to 400°. Roll out the dough to 1/8-inch thickness. Cut out 40 rounds
with the pastry cutter. Place 20 dough rounds onto a floured baking sheet. Top
each focaccina with 1 tsp. of cheese, 2 arugula leaves, and ½ tsp. of diced
tomato. Sprinkle with salt and pepper. Place remaining rounds on top. Press the
edges down to seal. Dimple focaccine with your fingertips.
Bake until crisp and brown, 15 minutes. Brush with olive oil and serve
warm. Tips: Bake these focaccine up to 1 day in
advance. Store in an airtight container. Crisp for 10 minutes in a preheated
400° oven. Another option is to freeze the unbaked focaccine or up to a month.
Spread them out on a baking sheet and place in the freezer uncovered until hard,
30 minutes. Once the items are frozen, pack into plastic freezer bags or an
airtight container and return to the freezer. Remember to label clearly for easy
retrieval. Bake frozen in a preheated 400° oven for 20 minutes. FOCACCINE FARCITE WITH RAISINS,
FENNEL, AND GRAPES FOCACCINE FARCITE WITH
RAISINS, FENNEL, AND GRAPES [Makes 20] Ingredients: 1 recipe of unbaked bread dough [ Recipe included
below] ½ cup of raisins 20 purple or red grapes halved and seeded, if
necessary 2 tbsp. of fennel seed Essential Equipment: 2-inch plain pastry
cutter Preparation: Preheat oven to 400°. Pour boiling water to cover raisins and
let them soak until plump, 30 minutes. Drain and discard water. Roll out the
dough to 1/8-inch thickness. Cut
out 40 rounds with the pastry cutter. Place 20 dough rounds onto a floured
baking sheet. Cover with raisins, and top with remaining dough rounds. Press the
edges down to seal. Top each focaccina with 3 grape halves, and sprinkle with
fennel seeds. Bake until crisp and brown, 15 minutes and serve warm. Tips: Bake these focaccine up to 1 day in
advance. Store in an airtight container. Crisp for 10 minutes in a preheated
400° oven. Another option is to freeze the unbaked focaccine or up to a month.
Spread them out on a baking sheet and place in the freezer uncovered until hard,
30 minutes. Once the items are frozen, pack into plastic freezer bags or an
airtight container and return to the freezer. Remember to label clearly for easy
retrieval. Bake frozen in a preheated 400° oven for 20 minutes. Bread Dough Recipe
[Makes ¾ of a lb.] Ingredients: 1 2/3
cups of bread flour ¾ cup of salt 5/8 cup of tepid water
1 tsp. of quality olive oil 1 tsp. of dried yeast Preparation: Place the flour in a bowl and make a well in the center. Place
the salt along the raised edge of the flour. Pour the water with the oil into
the well. Sprinkle the yeast over the liquid. Let stand for five minutes; stir
to dissolve. Draw in the flour from the sides of the bowl with a spoon. Mix to
make a rough, sticky dough. Turn out the dough onto a lightly-floured surface. Use the
heel of one hand to gently push the dough away from you. At the same time, use
your other hand to rotate the dough slightly towards you, guiding it around in a
cirlce. Repeat these kneading actions until the dough is smooth, shiny, and
elastic, 10 minutes. Put the dough in a large clean bowl, and cover with a dish
towel. Let it rise until doubled in size, about 1½ hours. Deflate the dough by
pressing down with the palm of your hand. The dough is now ready to be
shaped. Tips: Make and knead 12 hours in advance.
Cover and let it rise in refrigerator overnight. Let stand at room temperature
for 30 minutes before shaping. Shape and bake according to the recipe. Also, the
quantity of liquid required will often vary according to the type of flour used,
as well as the level of humidity and temperature on the day of breadmaking. It
is best to err on the side of making a dough too soft rather than too dry. Add
extra water after drawing in the flour to form dough, as necessary 1 tbsp. at a
time. Using a Machine: Follow recipe and method for
bread dough, but place ingredients after they have been mixed to a rough dough,
into the bowl of a standing mixer equipped with a bread hook. To knead, set the
mixer at low speed for 10 minutes. Or use the bowl of a food processor fitted
with a plastic dough blade. To knead use the pulse button for 30 seconds at a
time until the dough is smooth and elastic, about 4 minutes.
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NILE BLUE CHEESE ARUGULA AND RAISINS, FENNEL, GRAPES FOCACCINE
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