The "Troubles" with Ireland; Belfast, famine and Potatoes

This Saturday we made our way to the north of the island, to the troubled city of Belfast. Belfast and the whole of Northern Ireland is euphemistically "troubled" because it has been plagued with warring peoples for centuries and continues to remain in strife. I am still a bit hazy as to why the people are still fighting but I will let wikipedia explain the situation rather than relay the still unclear bits of information I picked up on an hour long bus tour. To depict these troubles, citizens of Belfast have painted murals along walls, houses and apartments in the city.

I wish that I could say Ireland's troubles stopped with the petty disputes of man, but as any old European country can attest to, and our young nubile nation of America so eloquently verbalizes "if it ain't one thing then it's another." The Irish Potato famine troubled its people long before petrol bombs in the name of Jesus were the danger of the day. While men, women and children once starved when their precious potato crops died, they seem to be more than making up for their years of loss now. Potatoes are now abundant on this green island. Potatoes can be found whole, sliced, wedged, seasoned, mashed, diced and shredded in any grocery store, restaurant, gas station and convenient store across the nation. It is incredible. I thought I would share some of the potato recipes I have made while here.

Creamy Potato Spinach Soup
I just sort of made this soup up out of ingredients I had or could easily get when another plan fell through. It actually turned out to be pretty good, too!

ingredients:
onion
garlic-half a head?
olive oil
potatoes
chicken stock
milk
spinach leaves, cut into edible pieces
cream cheese
bacon

method:
Bring a pot of chicken stock to a boil. While stock is heating, peel and dice some potatoes. (I'm not sure of exact amounts in this recipe, so you might just need to guess--I'm pretty sure it will be fine regardless!)Add the potatoes to the stock and cook until soft and mashable.
While potatoes are cooking dice the onion and garlic. Saute over medium low heat until translucent. When potoatoes are soft, mash them and combine them with onion and garlic.
Separate cream cheese into little spoonfulls and add to the mash and stir to combine.
Now add the spinach. Stir spinach and allow to wilt.
Once properly wilted, add milk to your liking.
If you are a meat eater, and are a fan of bacon, I would definitely suggest adding bits of bacon to this soup. While the soup can definitely stand alone, the salty taste and crisp texture of bacon is are definite assets to this soup!

Shepard's Pie
Before I rekindled my relationship with FN, but after I arrived in Ireland, I decided to make an Irish classic-Shepard's Pie. Here is a pretty typical Irish recipe for this old staple.

Foodie goes to France!

Although this food blog has taken on a strange travel spin, I thought chronicling my foodie experiences along with my travel adventures would be the perfect way to keep family and friends updated on my whereabouts, while staying true to the blog's original purpose.So back to the city of love...While in Paris, I figured I would make the most of my weekend in the gastronomical wonderland of France, and eat to my heart's content. And eat, I did.
Upon arrival, we checked out our hostel and grabbed some lunch on our way to the Eiffel at a French bakery. I had a delicious Salmon Broccoli Quiche and Jake had a jambon (ham) baguette. The perfect start to a fabulous weekend.
And of course, the obligatory fabulous French croissant!

I also experienced my first French Bistro! Delicious on all accounts, these charming little restaurants definitely live up to their name. For my entree (which is the equivalent to our appetizer) I had a delicious Foie Gras. It was rich, it was creamy, it was almost buttery. Phe-nom nom nom nom! I later learned that this delicacy is achieved by force feeding, or rather force fattening, a duck or goose and then extracting it's liver...No doubtedly inhumane, but afer a week of fast food and frozen pizzas, it made me feel human again. Sorry, PETA.
For my entree, or plat, I had a Veal Steak in a Blue Cheese Sauce with an Asparagus Croquette. Delicious. (Again, more heart-felt omnivorous apologies, this time for the year old, milk-fed baby calf on my plate...)Despite the fantastic flavors of the blue-veal combo, my favorite aspect of this meal was the asparagus croquette. I guess I am still a recovering vegetarian at heart!
Then, for dessert, I had the most lovely trifecta of chocolate delection in the form of Chocolate Mousse. This three flavored chocolate fluff combination was the perfect way to end a fabulous meal. Accompanied by some fantastic red wine and great company, I could not have been happier.

Boeuf Bourguignon

Finals week at KU. Et tu bru-tal. I will keep this one cryptic, to accurately reflect my mood. With three finals down, and two more to go all within the span of 72 hours, it is safe to say that I have not been doing much cooking. I did attempt JC's famed relic, Boeuf Bourguignon, slow cooker style--I know a sin to say the least--and have been eating it for the last four days. I am relying on this dish and advice from Tween Pop Sensation and American Middle-School Icon Taylor Swift to keep me nutritionally sustained and keeping me from fleeing my little college town of Lawrence, Kansas, in search of safer harbors.
You are laughing, I know, but little teeny-bopping TS recognizes the wonders of Lawrence, Kansas, proving that she is just as smart as the rest of us liberal, anti-country college grads.


Slow Cooker Boeuf Bourguignon:


Boeuf Bourguignon

6 Strips bacon -- cut in 1/2" pieces
3 pounds Beef rump or chuck -- cut 1. 5" cubes
1 medium Carrot -- sliced
1 small Onion -- sliced
Salt & pepper to taste
3 tablespoons Flour
1 can Condensed beef broth -- (10oz)
1 tablespoon Tomato paste
2 cloves garlic -- minced
3/4 teaspoon Whole thyme
1 Bay leaf
1/2 pound Tiny white onions
1 pound Fresh mushrooms -- sliced
2 tablespoons Butter
1/2 cup Red or burgundy wine

Thickener:
3 tablespoons Flour
3 tablespoons Melted butter or margarine


Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef in 3 1/2-quart slow cooker. Brown carrot and onion. Season with salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on Low 8-10 hours.

One hour before serving: Sauté mushrooms in butter and add, with wine, to slow cooker.

Thicken gravy with flour combined with melted butter or margarine. Stir into stew and cook on High until thickened.