Fish 'n' Chips, Dolmades and Falafel in the Harbor town of Howth

Howth is a harbor town just a few miles from Dublin, but is a quaint village that feels countries apart and millenniums away from the hustle and bustle of the capital's city center. After a twenty minute ride on the aptly named DART, a train serving the greater Dublin area, it was like I had stepped out of a transporter and back in time.

Howth had things I could feel Dublin longing for. Howth had fishermen. Howth had sailboats. Howth had a fresh food market.



Of course, the first thing we did was stave off our hunger with some treats from the locals. I rekindled my long term love affair with food from the middle east with two dolmades and a falafel wrap from a Lebanese vendor in the Sunday market.


Jake, sticking to the town's true palate, had a fresh serving of Fish 'n' Chips.


Our hunger for legitimate edibles satiated, we began to satisfy our need to find a beautiful landscape. On the way we found these guys, also enjoying a lunch of local fare:


Bellies full and content as a couple of lazy seals, we decided to change our focus from gastronomical pleasures to aesthetics. We began a winding hike around the peninsula of the town and it was not long before we were salivating over the views du jour.

Creamy Tomato and Gorgonzola Soup

Holy shizz. So remember a couple years ago when it became legally mandatory to post all of the sex offenders in a national sex offender registry? And it was like all the rage after an evening of watching How to Catch a Predator, to sit down with your loved ones and look up all of the sex offenders in your town, and to your horror, you'd find your mailman of 23 years, Gil, or Aunt Millie's wrinkled mug staring you in the face? You'd keep your fingers crossed hoping that it was only for taking a freak-a-leak behind the shed after three too many beers at the annual Labor Day picnic, but inside you were never quite sure? You were left wondering what your neighbors were doing in their spare time? Yeah, those were the good ole days...
Well I had the pleasure of reliving this great period in American history, just the other night, when I found myself asking "Do we ever really know our neighbors?" The answer to this, my friend, is not blowing in the wind. The answer, my friend, is NO. And so it begins...
Last week, my brother bought a treadmill off of Craigslist. This should have been my first clue that the night was going to be interesting. The word "Craigslist" alone is synonymous with weird. Like weird weird. Like the weird you only find in college dorm rooms. Like Bubble Boy weird. Anyway, you get the picture. Craigslist lived up to its reputation.

We drove up to the seller's house, (a frighteningly short drive), and Mr. Craig was waiting for us... Outside...
Before we even get to introductions,I can tell this guy is going to be awesome. Clad in a casual pair of distressed jeans, a screen printed t-shirt that said "affliction," this guy was nothing short of Leawood's John Gosselin. His outfit, coupled with his balding dome, had me feeling mortified for his children, and I sure as hell hope this doucher hasn't fathered eight of them.
He introduces himself as"Mike," which is also my brother's name and although I didn't know it then, served as the first of many comparisons he would make between the two of them.
We go downstairs to find the treadmill and my brother, Michael, attempts to make small talk. He is brilliant with small talk, a genetic gift he has inherited from my mother. However, I would not really call what unfolded before our eyes "small."In fact, Michael and I discovered some rather big issues about this man.

Michael: "This looks like a really nice treadmill."

Mike: "Yeah, that's not the only nice thing I'm getting rid of. I have got multiple huge flat screen t.v.'s, this massive house, and a portable,indoor sauna."

SMALL TALK TRANSLATION: I am a big loser. Let me attempt to impress you with these material goods, I have collected over the years.

Michael: "Oh cool. Well should we start to move this thing up the stairs?"
SMALL TALK TRANSLATION: Oh wow, this could be a long evening. Best to start it and get it over with.

Mike:"Yeah,yeah. You should move down to the light end and I will get the front."
SMALL TALK TRANSLATION: I feel threatened by your youth, and want to prove to you that I can still do things.

Michael: "Are you sure? I don't mind..."
STT: Please do not sue me when you herniate some discs mid-heart attack as you try to hold this thing
Mike: "No, no. I still got it. I look pretty good for my age, don't you think?"
STT: VALIDATION. NOW.

So they start to move this gigantic awkwardly shaped excuse for a good idea down the hallway and up the stairs when things start to get tense.My brother Michael is at the bottom of the stairs holding the majority of the weight while Mike is struggling mid staircase. Mike's face is getting very red. Mike's veins are starting to pulse. I am starting to have visions of this massive thing slip from Mike's grip, joy ride its way down the stairs, just shortly before crushing every bone in my eldest brother's body, having met his demise in his twenties on the carpet of this randomaniac's home. NOT GOOD.

Michael: "Is everything okay? Do you want to take a break?"
Mike: "No man, I got it. I'm just going to tie one end of this rope I found around the treadmill and the other around my neck..."

WHAT???!?!!!!??
So he is going to strangle himself before killing my brother? AWESOME.

So Mike, now wearing a leash, insists that he is okay and continues this Everest-esque trip up the stairs.

Then the thing gets stuck in the door frame. (A problem my brother brought up an hour earlier, which Mike brushed off...)
This is when things get interesting. Mike, who has taken to calling me "Les," now insists that I maneuver my way up the stairs, between them and the treadmill and start to unscrew the whole damn thing. I begrudgingly obey, we get the thing through the door and we are that much closer to having survived one of the scarier nights of our lives. Or so I thought. After we have the whole machine loaded into my brother's car- which nearly broke during the process, Michael is called back into Mike's house to look at pictures of his Russian girlfriend that Mike has printed off from the internet.

Mike: "Look at her! She is just average over there! Average!"
Michael: "Uh huh...wow..."
STT: maybe the less I say the faster I will be out of here?

Anyway, to make a long story somewhat shorter, I will just say we made it out alive, having learned quite a bit and grown as individuals. Incredible experience to say the least.
After returning to Michael's house I made a delicous creamy tomato and gorgonzola soup. The foodie connection to this whole story is that if you decide to make this soup, in all of its fiery red glory, just know that its color was the same as old man Mike's face when trudging up the stairs.

Ingredients:
Tomato juice
1 can tomatoes-any way you like
1 red pepper
1 onion
some garlic
gorgonzola cheese
some cream cheese
some heavy cream or milk

Saute garlic, onion and red pepper until onion is translucent. Pour in tomatoes and juice and bring to a simmer. Slowly add cheeses and stir to blend. When soup looks nice and blended add the milk. Serve with a grilled cheese or some crusty bread and indulge.

Eggs

Holy heart attack! These are incredible. Although not quite a breakfast of champions,(in fact, any activity while this dish is 'gesting in your belly is ill-advised), these eggs are to die for--pun intended! Served up in a way that would make Julia's morning, this breakfast is cheesy, creamy, and buttery. These eggs are scrambled, but the trick to this delectable faux-French dish in in the texture. Be sure to resist the urge to overcook, keeping them soft-set and delish!

Scrambled Eggs

• Servings: 2
• 3 large fresh organic eggs
• 3 tb sweet butter
• 2 tb half and half
• ½ tsp Kosher salt
• 2 tb pecorino romano, freshly grated
• 2 small sprigs basil
DIRECTIONS
1. In a small heavy bottom skillet, over medium-low flame, heat 1 ½ tb sweet butter until just golden brown (hazelnut looking)

2. Crack the eggs directly into the skillet and pour in 1 tb of half and half and add the ½ tsp kosher salt. If they break, don't worry, we're scrambling!

3. As the eggs cook scramble them gently with a fork. After a minute, grate the cheese directly into the skillet.

4. When the eggs are almost done, add the rest of the half and half and butter. This drops the temperature and prevents from over cooking and makes it silky smooth.

5. Mix everything together gently with the fork. Grate Remove the eggs from the pan piling them in a fluffy pile in the middle of a warm plate. Garnish with very small sprigs of basil and serve immediately.


6. Serve with your favorite morning drink, in a ridiculous mug that you just can't bear to toss.

Gyros with Tzatziki

This meal was, as Sandra Lee would say, "Semi-Homemade." Not all that appetizing, but I like this gal's pluck and shiny outlook on things, despite the fact that she has come to grips with the notion that she really won't ever have the time or energy to make something from scratch. As a college student, I have the luxury of being able to say that "Time is on my side," like some crooner on a soft-rock radio station, and I don't always have time. So I'ma throw that lady a bone, and say, "I hear ya, Blondie, and I appreciate your sense of reality."

Okay, so by "semi," I meant just one ingredient was home-made. And get this Martha, it was only a sauce, a sauce that merely required some folding in of ingredients. What it lacks in complexity, though, it makes up for in taste. I give you Tzatziki:

(This recipe comes from the Greek cooking class I took when I studied in Athens. Stavros, my Athenian teacher, gave it to me. If you knew Stavros, you would know that he would want this recipe barked aloud, in a heavy Greek accent with a heaping dose of agitation.)

TZATZIKI DIP

INGREDIENTS FOR 1 ½ KILO

STRAINED YOGHURT 750gr

CUCUMBERS 800gr

GARLIC 5 cloves

FRESH MINT 1 bunch

FRESH DILL 1 bunch

OLIVE OIL ½ tea cup

WINE VINEGAR 2 table spoons

SALT ¾ of a tea spoon

PEPPER ¼ of a tea spoon

OUZO 2 table spoons

METHOD

First we pass the cucumbers from the grater and leave them for an hour in the strainer.

We make sure that all the juices have gone.

Then we chop the mint the dill and the garlic very fine and we mix them together with the yogurt and the cucumber. Now we add the salt-pepper-oil-vinegar and ouzo and mix again until make sure that is ready. We cover the bowl and keep it in the refrigerator. We can serve it with vegetable sticks and pitta bread.

I put mine on warmed pita with falafel from a box--surprisingly good.

Alright, I know I have put you and all of the rest of the real Foodies through a whirl wind of food related debaucheries today, but I'm about to slam you with the ultimate in Foodie crimes.

The Sultan of Sick.

The College Cliche.

I PUT THIS ON RAMEN NOODLES!!! Bwaahahahahahaaa! I know, I know, I should be balls deep in embarrassment right now, but to Hell with it, I am a college student after all...

Broccoli Cheese Soup

This soup, from The Greasy Skillet, was surprisingly delicious, despite its humble name and ingredients. This could be one of my favorite meals to date! I paired this soup with a freshly baked loaf of Asiago Cheese bread.
4 tablespoons of butter.
3-4 carrots shredded
3-4 ribs of celery diced
a 16 oz. bag of frozen chopped broccoli. I've also used a 10 and 12 oz. bag, depending what I find in the store.
1 cup of diced onion
3 cans of chicken broth
3 cans of cream of potato soup
1 lb. of Velveeta diced
8 ounces of sour cream
salt and pepper to taste

Melt the butter in a large pot. Saute the celery, carrots, onion, and broccoli for 10-15 minutes.
Pour in the chicken broth and cream of potato soup.
Allow the soup to simmer for 30 minutes.
Add the Velveeta and stir until it's melted.
Right before serving add the sour cream and stir until it's blended with the soup.

Serve the soup with some nice crusty bread

Sweet Potato Rosti and Butternut Squash Pear Soup

Autumn is definitely in full swing. Leather jackets, boots, and plaid flannels are finally back! For no explained reason,other than the general magical transformations that come with the changing of the seasons, Saturday football and Thursday night television are all of the sudden important parts in my weekly routine. To fully immerse myself in the wonders of the season, I have been cooking hearty meals with ingredients from someones farm or patch or something. YUMZ.

Sweet Potato Rosti 750g Sweet potatoes, peeled and grated Olive oil, for frying 1 Small onion, finely chopped 1 Clove of garlic, finely chopped 200g Goats cheese (or any other – stilton also works well 2 Small eggs, beaten Salt and ground black pepper

1. Squeeze the liquid out of the grated potato and place into a bowl.
2. Lightly fry the onion and garlic in the oil, until they have softened and turned a golden colour. Add to the potato.
3. Add the eggs and half the cheese to the potato mix and season as required.
4. Divide the mixture into six, and mould into cakes with your hands.
5. Place the cakes onto a greased baking tray, and drizzle each with a little olive oil.
6. Bake in the oven at 210 degrees C for 20 minutes, or until they are golden brown and cooked through.
7. Remove from the oven and scatter the remaining cheese on top. Brown for 5 minutes under the grill, and serve immediately

While cooking tonight, I had this song stuck in my head:

http://www.youtube.com/watch?v=M11SvDtPBhA

I know. Embarrassing.
Peel and chop pears.

"My tummy's turnin' and I'm feelin' kinda homesick. Too much pressure and I'm nervous, and the taxi man turned on the radio and a Jay-Z song was on, and a Jay-Z song was on, and a Jay-Z song was on..."

Incredible lyrics, I know.

In a 4-quart saucepan melt the

butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit.

"So I put my hands up, they're playin' my song, and the butterflies fly away, noddin' my head like yeah, movin' my hips like yeah, and I know I'm gonna be okay..."

Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

"Yeah, it's a party in the USA, it's a party in the USA..."

Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

"It's when the DJ played my favorite jam and a Britney song was on... So I put my hands up, they're playin' my song..."

Enjoy.

"It's a party in the USA..."

No matter how much you hate to admit it, the girl's got pipes. Plus, I'm glad somebody's partying, I've about had it with all of this economic talk. Lets just party in the USA...

Feta Cheese Puffs and Raspberry Basil Caprese

Last weekend was awesome. As you know, Oma turned the big 8-5, a milestone for sure. And how does one celebrate an event of such proportions? Blow guns and food, duh. I mean, if you are going to celebrate your grandmother's 85th year on Earth, it better include a weapon, am I right?
So what did we do? You guessed it! We broke out the trusty blow dart gun. (My uncle actually gave this gun to my brother as a confirmation present. Yes, that's right, a CONFIRMATION present. I kid you not, amidst all of the gold cross paraphernalia, embossed Bibles, and prayer books, sat a fully loaded blow dart gun on the present table at the reception. After confirming his faith in The Lord Jesus Christ, my eighth grade brother righteously pegged the back of our house with multiple sharpened metal darts. Hallelujah!) Anyway, things started out innocently enough, as we all took turns shooting these little shiny spears into a handmade cartoon target, but quickly escalated when my cousin, Fritz, climbed the length of our tether ball pole, perched himself on top, (gun in hand, mind you), and began shooting from there. Intense. Not to be outdone by an 11 year-old, my boyfriend, who is 12 years his senior, thought it would be a good idea to test his aim, shooting abilities, and ultimately his masculinity, by moving to the edge of the property, (a good 100 yards down hill), and shoot from there. He made it, (THANK GOD), while putting the rest of the 40,000 residents of Small Town America at ease. Do I know how to pick 'em, or what? Eventually, a massive spider was quite literally blown away when Fritz shot it point blank with a dart. Clear liquid spurting in all directions, we decided to call it a day, and give the blow gun a rest, (until we got paintballs to "color the squirrels." Have I mentioned I'm from Missouri?)
After a long day of shooting and surviving multiple shots from the blow gun we were all famished and in need of some sustenance. Since it was a party after all, I decided I would make a recipe I found on The Greasy Skillet for Feta Cheese Puffs. Tasty, to say the least!
Feta Cheese Puffs
Ingredients:

• 4 tablespoons butter
• 3/4 cup water
• 3/4 cup all-purpose flour
• 3 large eggs, at room temperature
• 1/4 pound feta cheese or blue cheese, crumbled

Preparation:

1. Preheat the oven to 400 degrees and grease two baking sheets.
2. In a saucepan, bring water and 4 tablespoons of butter to a boil.
3. Remove the pan from the heat, and add the flour. Beat with a wooden spoon until the mixture leaves the sides of the pan and forms a ball.
4. Add the eggs, one at a time, beating until smooth after each addition.
5. Stir in the cheese.
6. Let the batter sit for 15 minutes, and then drop batter by rounded tablespoons onto the prepared baking sheets. You should have about 2 dozen puffs. Bake until golden, 20 to 30 minutes.
7. Serve.

For dinner the following night, my cousin Johanna and I made a Raspberry Basil Caprese, from Simmer Till Done.
Raspberry Basil Caprese

1 shallot
1 teaspoon olive oil
6 oz fresh raspberries
1 tablespoon honey
3 oz red wine vinegar
1 1/2 teaspoons roughly cracked or ground black pepper
dash sea salt

1 lb fresh mozzarella cheese
5 large basil leaves (4 for assembly, 1 to chop for garnish)

Make Raspberry-Shallot Dressing

Peel the shallot and slice thin, forming rings. Heat olive oil in small frying pan to hot, but not sizzling; add shallot rings and saute 1 – 2 minutes, until barely softened and edges are lightly charred. Remove from heat and set aside.

Place 4 oz of raspberries in medium mixing bowl, and save remaining 2 oz for garnish. Use a spatula to lightly press berries and release juices, leaving several whole and half berries in mix. Add honey, red wine vinegar, cracked pepper and cooked shallots. Gently stir with spatula to blend. Test flavor, and adjust to your taste with sea salt, or more pepper. Dressing can be made up to 24 hours before serving; flavors will intensify as it rests.

Assemble Raspberry Basil Caprese

Slice thick pieces of fresh mozzarella, 2 per person (8 slices to serve 4).

Lay one slice of mozzarella on plate. Top cheese with 1 teaspoon Raspberry-Shallot Dressing, then one large basil leaf. Lay second slice of mozzarella over the basil, and finish with another heaping teaspoon of dressing. Garnish plates with a few fresh raspberries, chopped basil, and a small extra splash of dressing, if desired.

Serves 4 as a first course.

Marinara

Every Friday, I go to work for a few hours in the morning and then have a mammoth break in the middle of the day, and then head back to campus for one class. The nature of the day's placement in the week is already prone to inactivity and this break does not help. So, what do I do during this objectionably placed period that serves as a black hole to all of my sensible productivity? Cook something, obvi.
Today I took a recipe I found on The Yummy Mummy's blog for marinara, serving as the first time I had ever put something on pasta that wasn't out of a $.92 can that said Del Monte on it. Nube, I know.

So, here is how it went:

I used up some (still) remaining ingredients from the week's earlier exploits and added a few to the mix.

1 28oz can crushed tomatoes (San Marzano, if possible)
1/2 chopped onion
3 cloves garlic
1 can chicken broth
3T olive oil

Cook garlic and onion in olive oil over medium low heat for ten mins or until clear.
Add tomatoes.
Add chicken broth and stir.
Let simmer, if you have time for about an hour, if not for as long as possible.
Remove from heat and serve over your favorite pasta.

I added fresh Parmesan, mozzarella and parsley for some color.

See? See?!

Goat Cheese and Sweet Potato Salad

Last night I went over to my other brother's house for dinner. I thought I would make a lighter dish since he had a kickball game shortly thereafter. (Although, after giving it some thought, I reasoned that Kickball is probably the most leisurely of sports, second only to bowling, where you are actually encouraged to drink beer and eat the most sickeningly processed greasy things from behind the snack bar WHILE participating.)

This was one of the easiest things I have ever done, and looked quite gourmet, (at least for a newbie :)

Goat Cheese and (Sweet) Potato Salad

• 1/2 cup olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 pound)
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1 large egg
• 1 cup fresh breadcrumbs
• 12 ounces fresh goat cheese
• 8 ounces mixed salad greens, or mesclun mix

Directions

1. Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
3. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4. Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5. Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disks.

As you have probably noticed, the recipe calls for red potatoes, and I mistakenly grabbed sweet potatoes in the store. I thought that it turned out just fine, but I am sure the original is tasty too.

We also had some Chicken Poblano Bisque with ciabattini on the side. All around, a great meal.

Spinach Puffs, Pulled Pork, Rootbeer

So I blogged about these recipes two nights ago and just as I was about to finish up, I hit a key and it was all gone, in one horrible moment. In a fit of frustration, I shut my laptop and went to bed. I will try to make up for it now:

After making my Spinach and Water Chestnut Chicken, I had a lot of ingredients left that I wanted to use up. So I googled everything I had in my fridge and pantry in one brilliant search to see what happened. Seconds later I had before my eyes a perfect recipe for Spinach Puffs! I will now quote my grandmother:

"I heahh zee most vundafull sings about zee intanet!"

and promptly concur.

Cheese and Spinach Puffs

10 oz frozen chopped spinach
½ chopped onion
2 lightly beaten eggs
½ cup grated parmesan cheese
½ cup shredded cheddar cheese
⅓ cup blue cheese dressing
2 tablespoons melted butter
½ teaspoon garlic powder or fresh
1 8½ oz corn muffin mix

Combine all ingredients, cover and chill one hour.

Shape into balls and bake at 350 degrees for 10-12 minutes or until tops are slightly brown.

I did not have blue cheese dressing so I used sour cream instead. I think this was a mistake. I feel like blue cheese would have added a really nice bite against the sweetness of the cornbread.

For dinner I went over to my brother's house. He had made a delicious pot of pulled pork using Root beer.

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

   

Delish!

Next up: Root Beer Floats. We hearkened back to our childhoods with this ever so simply delicious treat.



As the night concluded and I grabbed my things to go back to my apartment I hear...

"Oh, Hey Les, Mom left you a care package with me..."

AWESOME.

These are some of the food related contents:

always good...


hachacha!













And the crem de la crem:

Who knew something this beautiful is being sold next to Campbell's
cans? If I were Andy Warhol I would have made my millions off of this little treasure...