After my daughter Alycia came back from a semester abroad at Cork University College in Cork, Ireland she wanted to recreate some of the wonderful food that she enjoyed there. She found this recipe on the website for Poachers Inn in Bandon, Cork. This is a wonderful, rich chowder with salmon, shrimp & crab. I have added conversions from grams & liters to cups & ounces as well as instructions for a few of the steps that they assumed you would know how to do.
150g (⅔ cup – about 2 ½ Tbsp each) carrots, fennel, celery & onion, diced
1 liter (≈ 1 quart) milk
500ml (≈ 2 cups) cream
1 Tablespoon fish bouillon powder or 2 shrimp bouillon cubes (see notes)
salt, to taste
Roux, to thicken (equal quantities of oil & flour mixed to a paste)
1 ½ lemons (zest & juice)
6 star anise (wrapped in cheesecloth for easy removal)
½ teaspoon garlic, finely chopped
250g (½ lb) salmon, cut into ½” pieces
150g (⅓ lb) firm white fish (e.g. cod, haddock) , cut into ½” pieces
3 Tablespoons white wine
100g (¼ lb) crabmeat
100g (¼ lb) prawns (shrimp)
1 Tablespoon chives, chopped
Heat skillet over low heat. Add enough oil to just cover bottom of the pan. Add carrot, fennel, celery & onion. Cover pan. Stir occasionally, cooking until veggies are translucent and soft, but have not started to brown – about 5 minutes.
Place the salmon & white fish on an oven tray and place in a pre-heated 180 ℃ / 350 ℉ oven for 10 minutes. It should be slightly undercooked, since it will be cooked further after adding to the chowder.
Place the cream, milk, bouillon, salt & garlic in a pot and place on full heat and whisk well.
When the pot is just at boiling point (be careful here not to let it boil over as it can “split” the milk) add a tablespoon of roux and whisk it well for a couple of minutes and leave to cook for a further 5 minutes to allow the flour taste to cook out (add more roux at this point if you think it needs more thickening).
Add lemon juice & zest, whisking as you add.
Add salmon & white fish and stir well, then add star anise.
Add white wine and cook for 10 minutes. If it is too thick, whisk in some hot water to thin it out.
Add crab & prawns. Cook just until done.
To finish, remove star anise and stir in cooked vegetables.
Garnish with chives and serve with fresh homemade brown bread.
This is New Mexico’s traditional cookie. My mother made them for as long as I can remember. She never said where she got the recipe. We always called them “bisenchitos”, but that is probably due to misinterpretation from “biscochitos” by the person who wrote this recipe. I keep trying to change, but I tend to fall back to “bisenchitos” when I am not thinking about it and then have to correct myself. Whatever you want to call them, they are delicious and one of my favorite cookies.
1 cup shortening
1 cup sugar
1 tsp anise extract
3 cups flour
1 Tbsp baking powder
1 tsp salt
Preheat oven to 350℉.
Cream shortening and sugar.
Beat in egg and extract.
Mix flour, baking powder and salt.
Blend into sugar mixture.
Add enough brandy to hold the dough together. If it seems dry, add more brandy. If it crumbles when you roll it out, add more brandy.
Roll out about 1/8″ thick to make pinwheels.
For pinwheels, cut dough into squares. Cut from each corner halfway to center of square. Lift alternating corners and press gently into the center.
Sprinkle with cinnamon sugar.
Bake for 8-10 minutes or until lightly browned.
This does not need expensive brandy, but avoid flavored varieties such as apricot brandy.
I used to make these with lard, but I have adjusted the recipe to use shortening instead. It tends to need more brandy, but we’ll suffer through.
We always made them into pinwheels, but you can cut them into simple shapes if you prefer. Roll out 1/4″ thick to cut into shapes. This will make a softer cookie.
This recipe was developed by my friend Judy Begley Trimarchi’s mother, Violet (Vi) Begley.
Don’t be afraid!
Yes, it’s fruitcake, but not the kind of fruitcake that your parents warned you about. This cake is full of raisins, dates, and walnuts with some candied fruit, held together by a moist spice cake flavored with molasses, apple jelly, coffee, cinnamon, nutmeg & cloves.
Try it, you will be surprised! When I was first offered a piece of this fruitcake, I was reluctant to try it, but I quickly changed my mind and ate two more pieces.
Servings: 48 cupcakes
1 cup shortening
2 cups brown sugar
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp nutmeg
3/4 cup brewed coffee
1/2 cup apple jelly
1/2 cup molasses
1 lb raisins
1/2 lb currants
1/2 lb dates, chopped
1/2 lb nuts, coarsely chopped
1 lb candied fruit
Cream shortening and sugar.
Beat in eggs.
In another bowl, mix flour, baking powder, baking soda, salt & spices.
Stir in flour mixture alternately with liquids (coffee, jelly & molasses) until well combined.
Stir in fruit and nuts.
Pour into greased and floured loaf pans or lined cupcake pans, filling almost to the top.
Bake at 300℉ until a toothpick comes out clean. Cupcakes about 25 minutes, 2″x 4″ loaf about 45-50 minutes.
You can substitute other dried fruit for any of those listed. This year we used dried pineapple & dried cherries instead of the candied fruit – yum!
You can substitute another mild-flavored jelly if you prefer.
Lentils (lehn-təlz) – The lentil (Lens culinaris) is an edible pulse [sometimes called a “grain legume”, an annual leguminous plant yielding from one to twelve seeds of variable size, shape, and color within a pod], known for its lens-shaped seeds.
Lentils are low in fat (just 230 calories for a whole cup of cooked lentils) and high in protein and fiber. They are used in soups, curries, salads & more.
Lentil colors range from yellow to red-orange to green, brown and black. They also vary in size, and are sold in many forms, with or without the skins, whole or split.
Lentils require a cooking time of 10 to 40 minutes, depending on the variety — shorter for small varieties with the husk removed, such as the common red lentil — and have a distinctive, earthy flavor.
8 ounces Neufchatel cheese or cream cheese
1/4-1/2 cup plain Greek Yogurt (depending on how thick you want it)
1/2 – 1 tsp garlic powder
1/3 cup dried cranberries, finely chopped
2 tablespoons fresh rosemary, finely chopped
1/4 cup toasted pecans, chopped
Combine the Neufchatel cheese, Greek yogurt and garlic until smooth. Add the cranberries and rosemary.
Serve immediately or cover and store in fridge up to overnight – the flavor gets better over time.
Sprinkle pecans over dip just before serving.
You can substitute 1 clove garlic, very finely chopped for the garlic powder. This was in the original recipe, but I used garlic powder so that I did not have any chunks of garlic.
You can mix the nuts in if you like, but I leave them until the end so that they stay crunchier.
You can used untoasted nuts, but toasting them for a few minutes in a skillet adds a lot of flavor.
The recipe was originally designed to be served with Kettle Chips, but I have only tried it with crackers. I have used Ritz and another unseasoned cracker. If I remember to buy some Kettle Chips, I will try that next time.
Roast the jalapeno. You can do this over an open flame, turning the jalapeno until it blackens on all sides or in the oven by roasting for 10 minutes at 500 degrees until the jalapeno is black (turn the jalapeno on occasion). Place the blackened jalapeno in a plastic bag and let rest for about 15 minutes or until cool enough to handle.
Scrape the skin off the jalapeno and then seed and mince it. Place the jalapeno in a large bowl along with the diced peaches. Pour the sugar and lemon juice over the peach/jalapeno mixture and stir to coat. Cover the bowl and let sit for about 3 hours to allow the fruit to macerate. (If you can’t get back to the jam in 3 hours, you can let it macerate overnight in the fridge).
Pour the macerated peach mixture into a heavy bottomed pot. Allow the mixture to cook over medium heat for about 10 -12 minutes or until the peaches begin to breakdown and the mixture thickens slightly. Turn off the heat and allow the mixture to cool for 10 minutes.
Transfer ¾ of the peach mixture to a blender or food processor (if you prefer a chunkier jam you can transfer only half if you prefer a smooth jam, transfer all of it) and puree until smooth. Return the mixture to the pot and bring to a boil. Reduce the heat to low and simmer gently for 10 – 12 minutes (stir on occasion to prevent scorching). To test if the jam is ready, drop a heaping teaspoonful onto a plate and slightly tilt the plate. The jam should not run off, but cling and slowly glide down. If the jam isn’t ready, put it back on the heat for a while.
When cool, spoon the jam into a jar and refrigerate. Use within 2 months of making.
Peel and chop peaches, you may mash them a little if you like.
In a large stock pot put the peaches and lemon juice in and turn on the heat to medium high and cook stirring often until peaches begin to boil.
After the peaches and lemon juice boil add the pectin and stir well, let it come to a boil, then slowly add the sugar stirring well after each cup. Finally, add the zest and spices and stir well.
Let the peach mixture come to a full rolling boil, then set the timer for 1 minute. After one minute take off the heat and ladle into sterilized jars half pint or pint size jars leaving 1/4 in head space. Put on lids, then tighten with the screw caps.
Process jars in a water bath canner or steam canner for 10 minutes.
Put in a draft free place on a kitchen towel to cool for 24 hours. After 24 hours the jam should be ready to store in a cool dry place.
Makes about 8-9 half pint jars.
Common Sense Homesteading
Low Sugar Fuzzy Navel Peach Jam
4 cups peeled, diced peaches (about 9 large peaches)
1 cup orange juice
1 tablespoon lemon juice
5 teaspoons calcium water (included with Pomona’s Pectin)
Bring first 5 ingredients to a full rolling boil in a Dutch oven. Boil 1 minute, stirring constantly. Add sugar to peach mixture, and bring to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove and discard rosemary sprigs; skim off foam with a metal spoon.
Pour hot mixture immediately into hot sterilized jars, filling to 1/4″ from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.