The Irish
Cook can also be found at The Petit Chef.
It was 1983. I was teaching English at a residential facility for troubled
girls placed by NYS courts. I loved my job. I loved my home. I loved my
friends. Life was good except for a couple of things. I was watching the
creativity of my children erode. Whereas they were once curious and
imaginative not only in their play but in the essence of their personalities,
now I was seeing 9 and 13-year olds watching the 20th rerun of The Brady
Bunch. They were sponges simply soaking up pop culture. Little was
emanating from within. It was really bothering me. In addition to this what really made me believe I needed a change of setting
was when I was visiting a DFY [former name of the NYS corrections for youth]
facility in the Bronx. I was going over a bridge from the Bronx to Manhattan
when a woman rushing to get her daughter to a hospital ran a red light and
smashed into my car. The ordeal that I encountered trying to get that
automobile fixed was a nightmare. I must have gone to 8 different repair and
body shops and was told 8 different stories of damage with 8 different estimates
from minor damages to "We can't take that car off the lift, Mam. It is just
too dangerous to drive." I just felt like I was being taken advantage of
because I was a woman. That year I took an automotive course so I never felt
that ignorant and vulnerable again. I guess I wanted to go back to a simpler
time when people were honest and businessmen had more integrity. This
was the greedy eighties. So I made the decision to take a year off and move to Ireland. I decided on
the Emerald Isle for a few reasons: I was Irish; Erin and Eli would
not encounter a language barrier, and that was where one went to write the
great American novel! My close friend Kathleen who was living in Greece at the
time had also lived in Ireland for seven years and had relatives outside
Dublin. I thought of that as a safety net. I would not be going to the scary
unknown or so I thought. When I think back, it was meant to be because from the initial decision to
the boarding of the Aer Lingus plane was less than a year. All
preparation and planning just flowed effortlessly. I took a sabbatical, rented
my house, talked to the children's father about taking them out of the country,
wrote to Kathleen and her relatives, researched all aspects of life in Ireland,
got plane tickets, and told my boyfriend of a few years that I was leaving.
My travel agent actually was looking for a place to live so he rented my home
but needed it for the summer. I was not planning to leave until late
August/early September so that left us with no home for two months. Erin and
Eli went to live with my parents. I was working summer session at the Division
For Youth facility in Rensselaerville, NY so I was a vagabond during the
week. I lived a few days with every friend I had in the area. It was
wonderful. It was the perfect way to say goodbye to everyone. That summer
had an air of college about it since I was so free without the responsibility of
the children. We cooked great meals, drank bottles of wine, and talked and
talked and talked in a Spanish style home in Albany, in a Victorian bungalow in
Rensselaerville, in a brownstone in the Stockade in Schenectady, and in a
little cottage in Greenville. On the weekends I would go to my parents to be a
mother and daughter. It was extremely difficult saying goodbye to my
parents. I remember watching the LA summer Olympics that year. I was proud
to be an American with so many medals. And I hated knowing I would miss a year
of my beloved NY Yankees. I watched almost every game of a 162-game schedule
even during those lean years. I also remember my attorney who handled the rental agreement told my mother I
was either the craziest or bravest woman he had ever known for undertaking this
adventure. I think it was a combination of the two. An anecdote that shows
my crazy and brave side: one vivid memory I have was going to my house to get
some clothes for a year for my children and me. All of our things were in a
storage area of my home. I had called my realtor who had rented the house for
days and could not make contact with him at home or the office. So after
work one day, I decided to drive to the house and see if he was home. I only
had a short time left to get packed. No one was home so I decided to break
in to my own house. Of course, all the doors were locked, but I knew I could
pull up the screen in the bathroom from the outside to get in. I walked
up onto the deck and stepped on a patio chair near the window. I managed to
pull up the screen...you can tell this was not the first time I was locked out
of my own house...and started to pull myself up when I saw a HUGE German
Shepherd staring at me. He was not barking, just growling a little. Well,
I have always fancied myself an animal whisperer--though at the time I was not
familiar with that phrase--and started talking softly to the dog as if I was
cooing sweet nothings in his ear. He did not seem to become more agitated so I
continued to speak to him as I put one leg into the window. A shaking leg I
might add. It was shaking so much I was not sure it would support my weight
when I put it on the toilet seat. When I did not feel my right leg being
ripped off by sharp teeth, I proceeded to pull my body through the tiny window
all the while talking to the dog as if he were my lover. He had stopped
growling completely by this time and was just looking at me not knowing what to
make of it all. I brought my left leg in and sat on the seat for a moment to
collect myself and assess the dog. What would he do when I tried to stand and
walk out of the bathroom? He could attack, and then how could I get back out
the window? It hit me then what an idiot I was to try this, but he seemed okay
with my presence. I continued to talk to him like he was my dog and walked to
the storage area and proceeded to go systematically through all our clothes
deciding what we needed for a year. He watched every move I made. I took
five loads of clothes out of the house through the bathroom window. I do not
think I ever mentioned the break-in to Drew I returned from Ireland. I did
tell him then that his brother's shepherd was a lousy watch dog. In retrospect I cannot believe the toilet seat was even down for me to step
on since there was no female living in the house. And there was not supposed
to be a dog. Drew said he had two cats. I found out later it was Drew's
brother Reed's shepherd. When I finally got back home to unpack and look at exactly what I had grabbed
for myself, I was appalled. I had mostly running clothes, nightclothes, and
sexy lingerie for a year. So I guess I was going to have to run a lot, sleep
alot, and have a lot of sex! I did better for my children. I remember watching a semifinal match of the US Open between McEnroe and
Connors before we left for the airport. Our flight was at 11:30 PM so my mom
wanted to go to South Street Seaport and Coney Island before they dropped us at
JFK. Our last American meal was Nathan's hot dogs and fries. We strolled the
boardwalk saying goodbye to my mom and dad. My mother always talked about
watching us at the airport walk to the international gate with my large black
and white straw hat tied to my neck hanging down my back. That was her last
visual of her daughter for a very long time. I know she was afraid for us and
started praying at that moment we would return safely to her. The only phone
call I made from the airport was one last chat with my boyfriend Marty who lived
in Brooklyn. And off we went on our adventure. Next up: panic set in on the plane and our first sight of
the Emerald Isle. Erin and Eli the first week in our new home in
Trim, County Meath, Ireland in 1984 Eli playing with his friends on a rainy day in Trim.
They were all hanging from the open staircase in the hall!! Notice the strings
on his jacket. These burger recipes are from Hors
D'Oeuvres by Eric Tretuille and Victoria Blashford-Snell. If you
do not like their garnishes, substitute your favorites. Mini Hamburgers with Pickles and
Ketchup MINI BURGERS WITH
PICKLES AND KETCHUP [Makes 25] Ingredients: 2/3 lb. of ground
beef 1 tbsp. of onion, very finely chopped 2 tbsp. of Worcestershire sauce 1 tsp. of dijon mustard 1 tsp. of salt ¼ tsp. of pepper 4 tbsp. of ketchup, divided 25 mini burger buns, halved [Recipe included
below] 2 romaine lettuce hearts, cut into 25 1-inch pieces
10 cornichons or gherkins for garnish Preparation: Preheat oven to 400°. Mix the beef, onion, Worcestershire
sauce, mustard, salt, pepper, and 1 tbsp. of ketchup until
well combined. Divide the mixture into 25small pieces.
With wet hands, shape the pieces into balls and flatten into burgers.
Be sure to really flatten the burger or the toppings and
top bun will not lay properly. Place on a baking sheet,
and cook until brown and firm to the touch, 10 minutes. Cut the stalks from the salad leaves and discard. Cut the leaves into
20 1-inch pieces. Cut the pickles on the diagonal into
thin slices. Place the burgers on the bottom halves of
the buns. Top each with lettuce and pickle. Gently press on the top halves of the burger buns. Serve warm or at room
temperature. Mini Tuna Burger with Wasabi Mayonnaise and Pickled
Ginger MINI TUNA BURGERS WITH WASABI
MAYONNAISE AND PICKLED GINGER [Makes 25] Ingredients: ½ lb. of tuna steak, ½-inch thick 4 tbsp. of mayonnaise 1 tsp. of wasabi paste ¼ tsp. of soy sauce ¼ tsp. of rice vinegar Pinch of sugar 25 pieces of pickled ginger 25 cilantro leaves for garnish Essential Equipment: cast-iron grill pan or
barbecue grill. Preparation: Cut tuna into 1 inch cubes. Preheat the grill over high
heat. Sear the tuna cubes on each side until firm to the
touch, 2 minutes per side. Salt and pepper to taste. Cool. Combine
the mayonnaise, wasabi paste, soy sauce, vinegar, and
sugar. Spread all the mayonnaise mixture evenly over the
bottom halves of the buns. Top with tuna pieces, and garnish with pickled ginger and cilantro leaves. Cover with the top halves of the
buns. Serve warm at room temperature. Tips: For the best flavor barbecue the tuna.
Place the tuna on an oiled rack set 3 inches above medium
hot coals for two minutes on each side. Mini Burger Buns MINI BURGER
BUNS [Makes 25] Ingredients: 1 recipe of unbaked bread dough [Recipe
below] 1 egg yolk beaten with 1 tbsp. of water 1 tbsp. of sesame seeds Preparation: Preheat the oven to 400°. Divide the dough into 25 small
pieces about thesize of an unshelled walnut. Shape into
smooth rolls. Place on a floured baking sheet, and press
down gently to flatten buns. Cover with a cloth for 20
minutes until doubled in size. Brush each bun with the beaten egg, and
sprinkle with sesame seeds. Bake until just golden
brown, 10 minutes. Cool on a wire rack. Tips: if you are really pressed for time, you
could buy 25 bakery-quality full-size hamburger buns.
Using a 1 ½-inch pastry cutter, cut out rounds from each
bun. 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 four. 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 the 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. Next up: kid-friendly hors d'oeuvres they
will love to help make and love to eat.
You are here: The Irish Cook > Hors d'oeuvres/Appetizers
MINI HAMBURGERS AND MINI TUNA BURGERS
September 16, 2009, 8:12 amAdvertisement:


