Lá Fhéile Pádraig – The Day of the Feast of Patrick

The "menu" as it were for the feast day is as follows:

Apricot Golden Raisin Soda bread
  http://edibleartform.blogspot.com/2012/03/my-mothers-apricot-soda-bread.html

Pepper Salmon with Dill and Wine Sauce
Red New Potatoes
Roasted Asparagus with Lemon and Garlic

(Full recipes available upon request)
I have this wonderful cookbook from my earlier years called the 'Irish Pub Cookbook' by Margaret M. Johnson, and while I thought up the simple fish, potatoes, and asparagus triad easily enough, I was looking for something akin to a Celtic white sauce for a festive contribution.

The sauce being the only part of the meal requiring moderate concentration, cooking went quite quickly.

Some ingredients. Caya 2012

Sauce for the fish, potatoes, anything on the plate, really...Caya 2012

Caya 2012

Cream, shallots, tomato and dill created a savory, tangy sloshing over the minimal potatoes, fish, and asparagus. There was plenty to go round.

My mother's Apricot Soda Bread

Earlier on in the day, I put in four small, round rustic loaves of my mother's version of the traditional soda bread.

(Full recipe available upon request)
With the baking sheet oiled and floured accordingly, the four small mounds were ready to go in to bake.

Caya 2012

Fresh from the oven. Caya 2012

And then they were ready to be enjoyed, oh so promptly.

Pi Day Black Strawberry Pie with Custard

To acknowledge the number Pi - 3.14159 etc - on this fine fourteenth of March, I visited a little bit of spring and summer with organic strawberries and blackberries.

I was considering all manner of enjoyable creams and milky toppings for the pie, as mentioned in the previous post http://edibleartform.blogspot.com/2012/03/black-and-blue-cobbler.html, and remembered custard.

(Full recipe available upon request):
Berries are vivid, textured, and flavorful. Consequently, there is absolutely no use in mucking up the mix with various canned goop or even spices and sugars. I like to let the fruit feature, so the only thing added was a sprinkling of lemon juice, a small drop of (real) maple syrup, and arrowroot, to help absorb the water in the cooking process.

Like jewels in the sunlight. Caya 2012

Caya 2012

Custard dolloped on top! Caya 2012

Caya 2012

Warm Garlic Spinach Salad

I was looking for the presence of hearty garlic without the pungent kick, so to take a bit of the raw edge off while still maintaining plenty of its beneficial strength, I finely chopped a few cloves and sizzled them to tenderness in olive oil in a wide pot.

(Full recipe available upon request)
Sea salt, coarsely chopped spinach, and a drizzling of balsamic vinegar followed, with generous tossing. The efficiency of creating a simple, warm dressing in the pot that the greens will eventually fill is quite satisfying.

I added chopped avocado last, and on a whim. It could just as easily not have been added - the salad retaining all its interest - or replaced with diced tomatoes. I think the hint of balsamic was enough of an acidic balance, though.

I shall certainly play with this in the future. Perhaps adding some sauteed cremini or garlic scapes!

Caya 2012

 

Black and Blue Cobbler

Hah, I just realized the implication of the title there, but having never before realized the fun play on words, it is quite true.
This is a blackberry and blueberry cobbler based on the beautifully simplistic recipe I know from my mother. Using any fruit, spice, and nut variations, this is an incredibly soothing end of the day dessert to make, and certainly scrumptious.

(Full recipe available upon request):

I have used vanilla bean icecream, tofutti "icecream", various wholesome and thick yogurts, home made tofu cream, soy, almond, and rice milks all for a cream-like addition to this cobbler. I'm sure whipped cream would work as well.
Whatever you choose, the flood of ruby sauce in amidst runny cream will be a pleasant combination to the hearty texture of fruit, nuts, and oaty crumble.

Caya 2012

Dill Slaw & Turkey Sausage Wrap Lunch

For a fresh and crunchy slaw, I amassed my slowly dwindling fresh dill and several vegetables, inspired by a vaguely Scandinavian collection of flavors.

Chopped fresh dill, fennel, carrots, red cabbage, radicchio, radishes, and red onion with honey, dijon, canola oil, vinegar, and sea salt are tossed together in a large bowl, seasoned to taste, and stored for munching at your leisure.

For an easy lunch I added fried turkey sausages, fresh dill and sharp white cheddar cheese in a wrap.

Caya 2012

Caya 2012

Nigella's Sesame Soba Noodles, Twice

A little while ago I indulged in the simplistic and savory joy of Nigella's soba noodles and whatever I had on hand for green goodness was what I added to the meal.

For Nigella's recipe of Sesame Soba Noodles, follow here:
http://www.nigella.com/recipes/view/soba-noodles-with-sesame-seeds-216

I will say that I amend her very easy dish somewhat by mixing in sauteed mushrooms. I also don't strictly follow her measurements for the sauce, but instead dash in rough estimates accordingly and season to taste. I am inevitably close, but I think the fun is in approximation and not rigidity, at least with something as carefree as noodles.
I will also confirm Nigella in that these noodles are wonderful as a left over snack, straight from the fridge.

One:
I made the noodles with left over baked squash and freshly sauteed kale. Warm and cool temperatures were a satisfying juxtaposition.

Caya 2012

Two:
I seasoned yams as I fancied and baked until soft and slightly golden.
The kale - an excellent winter green for salad - was chopped and drizzled with a honeyed vinaigrette, which went well with the honey in the noodles.

Caya 2012

Dill & Sweet Onion Grilled Cheese with Rosemary Yams

As I mentioned in my earlier post featuring another form of grilled cheese - http://edibleartform.blogspot.com/2011/11/kale-honey-coriander-asparagus-and.html - I tend to get creative with the concept of cheese and bread. It is simply a highly lucrative foundation that can change into something new every time.

Here I had quite a lovely lot of fresh dill to work with for some time, so one resulting experiment was the following:

(Full recipe available upon request)

Using a local bakery's french whole wheat bread - a favorite - I layered on dijon mustard, carmalized sweet and red onion, fresh sprigs of dill, and a hard, sharp cheddar.
In the meantime I had my slivers of yam strewn with rosemary baking in the oven. Perhaps not the best or well matched herb-featured items, but it turned out cozy, warm, and melting with flavor.

Caya 2012

Caya 2012

I'm sure there will be more versions of grilled cheese in the future!

Ginger Peanut Salmon, Spicy Basmati, and Broccoli

The main attraction for me when I set in to cook this food was the craving for fresh ginger root, green jalapeno, scallion, and garlic. So, simple fish, rice, and vegetables seemed in order for the evening.
This is what I came up with:

(Full recipe available upon request):

Finely chopped ginger root, jalapeno, and garlic tenderized in canola oil before merging in the same pan with my load of basmati rice. I finished the pan off with a thick peanut sauce - just enough to smear some of the rice and lend a nutty thickness. I wanted the rice to be heavily flavored. Lastly the scallion or green onion was tossed in.
I kept the salmon simple and flaky, and the broccoli still a bit crunchy. It was as simple as that. The aroma hovering throughout the kitchen was lovely!

Basil Pesto Angel Hair, Baked Apple Carnival & Acorn, with Raw Kale Salad

Basil pesto is certainly my favorite seasoning - or sauce - for pasta in Italian cooking, as of yet at least, and while I am still exploring my methods with it, I enjoy adding kalamata olives and portabello mushrooms.
Here is a standard whip-up of the pesto for me:
(Full recipe[s] available upon request)

I enjoy angel hair more so than spaghetti or linguini, and whether it is appropriate or not to the traditional Italian, I use it for most "noodle" pasta dishes.
Here I've tossed basil pesto, parmesan, fresh basil, and extra olive oil in with sliced kalamata, green olives and sauteed portabello.
I put carnival and acorn squash in the oven, and chopped up a bunch of tender kale with a maple dijon dressing for salad, as well.

*When apples are in season, I sometimes throw them in with the squash, for earthy sweetness.