Irish Soda Bread

Nothing more delicious than a hunk of Irish soda bread slathered with some authentic Irish butter. This is our "from scratch" loaf, hot from the oven, baked fresh this morning.

May the road rise to meet you, may the wind be forever at your back!

Top food trend for 2018

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Fermented foods oust seeds as top food trend for 2018

According to a report just published by the Specialty Food Association, fermented foods ousted seeds as the No. 1 superfood for 2018, according to Pollock Communications' and Today's Dietitian's survey of registered dietitian nutritionists. The rise of fermented foods, such as yogurt, kefir, kombucha, sauerkraut, tempeh, some pickles, kimchi and miso, signal that consumers in the coming year will move towards clean, natural, and simple foods as they seek options that improve gut health and overall well-being.

Rounding out the Top 10 superfoods for 2018 are avocado, seeds, nuts, green tea, ancient grains, kale, exotic fruits, coconut products, and salmon. The survey also revealed that clean eating, plant-based and ketogenic are “in” as diet trends for 2018, while low-fat, dash, and wheat belly are out. 

"The movement toward clean eating reflects a change in how consumers view food," notes Jenna A. Bell, PhD, RD, SVP of Pollock Communications. "Consumers are searching for nutrition information and equating diet with overall well-being." As an example, Bell points out that the quick rise of fermented foods in the top 10 superfood list shows that consumers have expanded their definition of wellness to include benefits like gut health. "It also suggests that consumers are digging deeper for information about the food they eat and in this instance, finding out why yogurt, kefir or kimchi is so good for them."

Coquilles St. Jacques (Scallops in Cream Sauce)

Elegantly Simple ... And Simply Elegant.

If you are musing over what to serve on Christmas Eve and/or New Year's Eve, here's a surprisingly easy yet exquisite dish that works for two, four or six. Served over ris au four (baked rice) and accompanied by a chilled white wine or Prosecco, and garlic-sautéed haricots vert, it is a memorable meal for a special night. With abundant thanks my muse, master chef Pierre Franey, for his inspiration.

Ingredients

Coquilles (Scallops in Cream Sauce)
1-1/2 lbs. fresh bay scallops, well rinsed and patted dry
1/2 lb. mushrooms, sautéed in 2 tbsp. butter (can be done ahead)
1 shallot, minced
6 tbsp. butter
3 leeks, washed well, and chopped finely
2 cups heavy cream
2 tbsp. flour
1/4 c. dry white wine, such as a Pinot Grigio or Chardonnay
1 small shallot, chopped finely
3 cloves fresh garlic, minced
2 tbsp. Sambuca (or Pernod)
Salt and freshly ground pepper to taste

Baked Rice

1-1/2 c. white rice
2-1/4 c. water or low-sodium chicken broth
1 small sweet onion, chopped finely
1 clove fresh garlic, minced
2 sprigs fresh thyme and 2 sprigs fresh parsley
1 small bay leaf
Salt and freshly ground pepper to taste

Process

Prepare the rice first:
Preheat oven to 400F degrees.

1. In a small Le Creuset or similar casserole that can go from the range top to the oven, sauté the onion and garlic in butter until translucent. Stir in the rice and coat well.

2. Add water or broth, and all ingredients.
3. Cover with a lid and bake at 400F for 15 minutes.

While the rice is baking:
1. Sauté the leeks in butter until wilted. Add wine, and cook for a few minutes until it has given up its alcohol. Stir in cream, flour, salt and pepper to taste. Simmer over low heat to reduce and thicken, stirring frequently.

2. As cream mixture simmers, sauté shallots, salt and pepper in a large separate non-stick sauté pan. Add the scallops when shallots are translucent and sauté to a golden hue.

3. Add Sambuca and heat until it has given up its alcohol.
4. Combine scallop mixture with cream sauce, bring to a boil, and add remaining butter. Serve with baked rice.

Coquilles St. Jacques ready for the broiler! A delicious Christmas Day appetizer.

November Harvest Vegetable Soup

Have you ever been chilled to the bone on a rainy day in November? That's the kind of day it was when we created this hearty low-carb harvest vegetable soup. The robust flavor comes from a vegetable and seasoning blend of carrots, kale, mushrooms, celery, heirloom tomatoes, sautéed onions, garlic, fresh thyme, oregano and roasted butternut squash ... it's a soup harkening to the bounty of the harvest and heralding warmth for the crisp days ahead. (To make it vegetarian, use vegetable stock and vegetable bouillon instead of chicken.)

Ingredients

3 carrots, chopped into 1/2" chunks
3/4 c celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped finely
1/2 tsp garlic salt
10 oz fresh mushrooms, sliced and sautéed with butter
10 oz butternut squash, cubed and roasted
10 oz fresh kale, chopped into large pieces
1/4 tsp dried oregano
1 bay leaf
3 tsp fresh thyme, minced (2 tsp for roasting the butternut squash, 1 tsp for the soup)
Fleur de sel and freshly ground pepper to taste
Extra virgin olive oil (2-3 T) and butter (1 T)
2 c chicken or vegetable broth
6 c water
3 chicken or vegetable bouillon cubes
1/3 c fresh parsley, chopped
4-5 small mixed heirloom tomatoes, chopped and seeded

Process

1. In advance, mix 1 T extra virgin olive oil with 2 tsp of minced fresh thyme with the butternut squash cubes. Spread on cookie sheet and roast at 350F for 25 minutes. Set aside and let cool.

2. Also in advance, slice and sauté fresh mushrooms in about 1 T of butter. Set aside.

3. In large dutch oven, sauté onion, garlic, carrots and celery until wilted. When they develop color, add the mushrooms and kale. Continue to sauté, adding garlic salt, oregano, the remainder of the fresh thyme, and salt and pepper ti taste. Mix well over a medium flame.

4. Add tomatoes, bay leaf, water, stock and bouillon. Let simmer for 1 hour or more. When almost ready to serve, add the roasted butternut squash and stir, combining all.

5.  Serve with your favorite apple cider beer or white wine, and crispy French bread. Serves about 6-8. The flavors get even better when reheated next day as a leftover!

Chillin' with Summer Chicken Pasta Salad

If you're looking for a low-calorie, cool and delicious summer salad loaded with fresh herbs and lots of flavor, here's one that fits the bill! It's simple and quick to make -- less than 15 minutes start to finish -- and perfect for a cool summer dinner.

Here's how:

Ingredients

1 lb. thin skinless boneless chicken breasts
1/2 lb. penne rigate pasta
Fresh herbs minced -- dill, parsley, basil
1/2 pint cherry tomatoes, cut in half
Salt and pepper to taste
Freshly shaved parmigiano reggiano to taste
Extra virgin olive oil as needed

Process

1. Boil pasta, drain, sprinkle with olive oil, stir and let cool in a bowl
2. Quick sauté chicken, remove to platter and let cool
3. In a bowl, mix cherry tomatoes, minced herbs, parmigiano reggiano and a drizzle of olive oil
4. When cool, thinly julienne chicken.
5. Add pasta and chicken to herb mixture, season with salt and pepper, add more parmigiano reggiano if desired.
6. Mix all, cover tightly and refrigerate until ready to serve. Just before serving, check seasonings and add another drizzle of olive oil.

Enjoy!