Sides

Summer Strawberry Salad

Summer Strawberry Salad

When I think of summer, my mind immediately turns to thoughts of fresh vegetables and fruit, farmer’s markets in full swing and hazy humid weather where all you want is something light and refreshing to eat. And who wants to cook in the kitchen when that time could be so much better spent outside enjoying the sun? Enter our Summer Strawberry Salad: quick, easy, nutritious and delicious. Plus there’s something about these classic salad ingredients that play so well together.

Ingredients

  • Spring mix
  • Strawberries
  • Feta cheese
  • Cashews
  • Extra Virgin Olive Oil
  • Balsamic vinegar

Okay, so there’s not really a recipe to follow here… throw the first four ingredients on a plate and top with the olive oil and vinegar. Did we mention that it was easy?


IngredientsSummer Strawberry Salad sans dressing

Split Pea with Bacon Soup

Pea soup with bacon


I think I have the definition of stick-to-your-ribs soup. Made from ham stock, everyone’s favorite green seed (yes, seed) and smoky bacon, this split pea and bacon soup is sure to please. I’ve avoided the Irish tradition of pureeing the soup, skipping the step while letting the peas break down of their on volition.

I just happened to run across a pound or so of ham bones from a local farm and figured a ham stock was the easiest way to use them. I simmered them with onions, garlic, sliced carrots, celery, a bay leaf, a handful of peppercorns and a half teaspoon of salt in enough water to cover for at least a couple hours. When it tasted full and “hammy” I strained the stock and refrigerated, scraping off the fat after it cooled before freezing until I was ready to use it.

Ingredients
4 cups ham stock (see above)
1 cup chopped onions
2 cloves of garlic minced
2 teaspoons black pepper (freshly ground preferably)
1 pound dried split peas
1 cup chopped carrots
5 slices bacon

Bring ham stock to a simmer and add onion, garlic and pepper, allowing to simmer for 1 hour. Pour in the peas and carrots and simmer 1½-2 hours, adding a pint of water if needed, until the peas have broken down and are soft.

Cook bacon and strain on paper towels. I microwave the bacon surrounded by plentiful paper towels two minutes and then in 30 second to 1 minute intervals until the bacon is crisp (maybe another 3 minutes depending on microwave strength). Cut or break bacon into bits and add to soup. And enjoy.



Pea soup stock
Ham stock with onions, garlic and pepper added

Pea soup cooking
Split peas and carrots added

Pea soup cooked
Split pea soup cooked

A spoonful of split pea with bacon soup

Cheesy Champies

Cheesy Champies with bacon

Champ is one of the staples in Irish food — mashed potato, scallions, butter and milk. It’s such a favorite of mine that I began to wonder how I could introduce it as an appetizer. What I came up with was Cheesy Champies: potatoes, cheese, eggs, scallions and bacon — bite sized. (The cheese replaced the milk and butter, and why add bacon… well, why not?)

As a caveat, I baked these using muffin liners and that was a mistake. The Champies stuck like glue to the liners, so oil the muffin pan instead.

These are every bit as delicious as you might imagine with a full cheesy potato-y bacon-y flavor. I used American bacon, but ham or Irish bacon would work well too. Alternatively, you can omit the meat for a vegetarian version.

Ingredients (makes 24 mini muffins)

  • 1 large russet potato
  • 3 large eggs
  • 1 cup freshly grated Kerrygold Dubliner cheese - separated (pre-grated cheese cannot compare)
  • ¼ cup fresh scallions (green onions), sliced into rings
  • 2-3 strips American bacon, cooked and broken or cut into small bits, optional (microwaving bacon works well; line a microwave safe plate with paper towels, place bacon on and cover with more paper towels, cook for one minute on high, then go in 30 second increments checking for desired doneness each time; drain on fresh paper towels)
  • Salt and pepper

Heat the oven to 400° Fahrenheit.

Mashed potatoes: Wash the potato and slice into smaller bits. I leave the skin on for a more rustic Champie, so cut pieces small enough to break up the jacket. Place in a pot of boiling water and boil for 15-20 minutes or until tender. Drain and return to stove to steam away excess moisture (this is key to good mashed potatoes). Mash the potatoes.

Lightly grease a mini muffin tin (24 muffins). Combine the potatoes, eggs, ¾ cup of grated cheese, scallions and bacon. Add a dash of salt and pepper.

Using a teaspoon, fill the muffin tins with the mixture, leaving space at the top, then sprinkle the remaining ¼ cup of cheese on top of the muffins. Bake for 20 minutes or until golden brown. Let cool for a few minutes, then use a spoon or knife to remove them from the pan.

If desired, sprinkle with additional scallion and serve with sour cream, ketchup, Sriracha sauce, Ballymaloe “Red Pepper and Jalapeño Sauce” or ranch dressing, or just use your imagination.

These can be made a day or two in advance and reheated at
400° Fahrenheit for about 15 minutes.


Potatoes
This is two potatoes. I like to make more than enough.

Champies premix
Ready to mix.

Champies raw
Ready to spoon into the muffin pan.

Champies ready to bake
Ready to bake.

Champies
Fresh out of the oven.

Sweet Potato, Cabbage and Seaweed Salad


seaweed-salad


I always thought of seaweed as something only used in Japanese cuisine; however, after a study of Irish foods, I realize it has a long tradition of use in some recipes. Darina Allen says: “...seaweeds are an entire world of undiscovered knowledge for many people although they have been part of the diet of coastal peoples since time immemorial....In our family, the babies are weaned onto carrageen moss (a type of seaweed) pudding” (The Forgotten Skills of Cooking, page 65). I never knew about this aspect of Irish food history until recently, and the more I learn, the more fascinated I am.

Despite my foray at the beach that you see in the pictures, I chose to purchase my seaweed at a local health food store to ensure freshness/safety, and to be certain I knew the variety. I plan on taking a seaweed walk in Ireland to improve my knowledge of the varieties, of course (see below for seaweed walk companies).

At a local health food store, I was lucky to find raw kelp that was already cut into noodles (Ocean Approved is the brand name). The kelp I purchased was green and simply seaweed cut into noodle shapes. There are clear “kelp noodles” found in most health food stores or Asian markets; however, these are not raw. I wanted as close an experience to raw seaweed, and I found it with the Ocean Approved Kelp!


seaweed
Kelp, Noodle Cut

Below I have listed where you can purchase kelp and Irish sea spaghetti, which Clodagh McKenna uses in her Vegetable and Seaweed Salad. Her dish simply inspired mine, so I have not tasted the sea spaghetti; however, the kelp worked delightfully! I am sure the Irish sea spaghetti will also.

Ingredients (serves 4)

For the salad

  • 3-4 sweet potatoes, peeled and chopped into bite size pieces
  • Olive oil
  • Salt
  • Half head of red cabbage, chopped
  • 3 scallions, diced
  • 1 granny smith apple, peeled and grated
  • 1-2 handfuls of rinsed and blanched seaweed (either Irish sea spaghetti or raw Kelp- noodle cut)

For the dressing
  • 2 tbs of lime juice (about 1 or 2 limes)
  • 2 tbs of honey
  • 2 tbs of olive oil
  • Salt and pepper to taste

Preheat the oven to 400°

Preparing the seaweed:
If using Irish sea spaghetti (see below for availability): rehydrate the sea spaghetti and rinse -according to the package- then put in boiling water for about five minutes. I cooled them before tossing with the other ingredients.
If using RAW kelp noodle cut (harder to find- but my local health food store had them. Again, they are green, not clear like the popular kelp noodles you find- so look for raw): defrost if frozen, overnight in the fridge. Rinse thoroughly. You can eat them raw or throw them in boiling water for about a minute, which I did.

Toss the peeled and chopped sweet potatoes with a bit of olive oil and salt. Then roast them in oven for about 15 minutes (be sure to stir halfway through)

While the sweet potatoes are roasting:
Chop half a head of red cabbage into bite size shred-like pieces- then rinse and pat dry with paper towels.
Rinse and dice three scallions
Make the salad dressing by whisking together the lime juice, honey, and olive oil
Finally, peel and grate the apple. Do this step after all the other ingredients are ready since apple tends to brown quickly.

Toss everything, from kelp noodles to apple (except the sweet potato), with the salad dressing. Divide onto plates and place the sweet potatoes on top of each plate of salad. And dig in!

To Purchase

Whole Foods, various locations

Ocean Approved www.oceanapproved.com Portland, Maine (to find a store near you that sells their kelp)

The Cornish Seaweed Company www.cornishseaweedcompany.co.uk (ships to the US for about $6.50, which is reasonable)

To Learn More About Seaweed

Prannie Rhatigan www.irishseaweedkitchen.ie (knows everything about seaweed)

Milseog na Mara www.milseognamaraonline.weebly.com (a seaweed company started by five teenagers- based in Donegal)

Atlantic Irish Seaweed www.atlanticirishseaweed.com (conducts seaweed walks)

Irish Seaweed Safari www.wildirishseaveg.com (conducts seaweed walks)

libby-seaweed

Tentatively identified as the Alaria variety by the folks from Atlantic Irish Seaweed!