Farl, Farl Away

It was another snowstorm in Boston, in what has become a very white winter. We were 3 hours delayed getting out of Boston's Logan Airport on our way to London. Wearily, the next morning I went in search for comfort food for breakfast to go with my tea. I happened upon some Irish Soda Farl. What the F...arl?? I had never heard of it. Not even my Irish roots and foodie leanings had brought this comforting looking hunk of bread to my attention. I needed it. There aren't too many breads that haven't become my new best friend and especially if they are hot and fresh. Farl actually describes the size and shape of the bread. It is a term used in Ireland and Scotland for a piece of bread that is flat, about 3/4 inches thick and cut into a rough quarter circle shape. Who knew?! In Old Lowland Scots, fardell meant a fourth or a quarter. The word fardell was reduced in time to farl. This bread is super easy to make, and best eaten fresh. It doesn't have a long shelf life since it only has a small amount of oil in it. Make this rustic soda bread to soothe the inner chill and serve hot from the oven with unsalted, fresh creamery butter and my Blackberry Ginger Jam. Invite three friends to even out the circle and don't forget the tea!

Irish Soda Farl

2 cups all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
2 tablespoons canola oil

Preheat oven to 350 degrees and with 1 tablespoon of the canola oil, and grease a 9 inch cast iron skillet.

In a large bowl mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and remaining 1 tablespoon canola oil. Mix well with a spatula, without over mixing. Dough should hold together without being too sticky. On a lightly floured board, shape dough into a 9 inch round circle. Only add enough flour to just keep it from becoming too sticky. Put the dough circle into the greased cast iron skillet and bake about 30 minutes or until it is a nice golden brown.Take out of the oven and loosen from the pan, beginning with the edges. Turn out onto a cutting board and cut into pie shaped quarters. Serve hot. Store any remaining bread in an airtight bag or foil.

Written and photographed by Diane

Recipe Download

Pearl Couscous Feta Salad

The first time I saw pearl couscous, I clearly realized how the name was derived. When cooked, they are small white, round pearly treasures. They are big enough to have a "bite" to them, but small enough to pick up a big spoonful. Served hot or cold they are a perfect foil to a multitude of spices. My new favorite way is adapted from a salad that I get in London. I found that I was consistently craving this and of course, had to come back home and duplicate it. I added a few ingredients of my own to round it out. I eat it as a main course although it would really perk up grilled chicken as a side dish.

Pearl Couscous Feta Salad

1 1/2 cups pearl couscous*
1 tablespoon olive oil
1 3/4 cups water

1/3 cup white wine vinegar
1/3 cup olive oil
1 tablespoon lemon juice
2 teaspoons chili oil

1 cup cooked chickpeas
1 tablespoon mint
1/3 cup cilantro, chopped
1/4 cup shallots, diced
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 large tangerine
1/4 cup pomegranate seeds or dried cranberries
2 ounces feta cheese, crumbled

*Pearl, or sometimes called Israeli couscous can be found in the international or grain section of the grocery store. I was thrilled to see that Trader Joe's and Whole Foods also carries it. If you can't find it, then use smaller couscous and still saute it but after adding water (amount according to package directions), do not boil. Just cover until water is absorbed.Heat olive oil in a skillet and saute couscous over medium heat until golden brown, about 5 minutes. Slowly add 1 3/4 cups boiling water and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until all liquid is absorbed. Put into a medium bowl.Whisk together the olive oil, vinegar, lemon juice and chili oil and pour over couscous. Add chickpeas, mint, cilantro, shallots, mustard seed, salt and cayenne pepper, and stir thoroughly. Peel tangerine, and cut into 1/2 inch pieces with the membranes removed. Add tangerine, pomegranate seeds (or dried cranberries), and feta cheese. Gently toss and serve room temperature or chilled.
Makes 2 main course, or 4 side servings.


Written and photographed by Diane

Download recipe (pdf)

Boston Tea Party

There are coffee people and tea people. Some are crossovers and dabble in both sides. Well, I am mainly a tea person and also enjoy a good strong cup of coffee occasionally. The java jolt certainly has its place. Somehow sitting at a Parisian sidewalk cafe with a cup of tea just doesn't feel right. Coffees' "in your face" strength grabs me with its flavor and power. Tea has a friendly gentle nudge and comfort. My friend Debbie, (she's a coffee person) gave me the most delightfully packaged tea for my birthday. I have to admit, I haven't tried one yet because the pyramid packages are just too much fun to look at and play with! Tea can be complex in taste and in culture. It had a starring role in the American Revolution as colonists protested its taxation and dumped it into the Boston Harbor. Its endurance can be found in any stores long aisle of choices. The immortal French tea shop, Mariage Frere, would send an indecisive person into shutdown mode. It has so many types of tea to choose from that just when you think you know what you want, you have a choice of the tea seasons first picking (green) or second picking or yikes......so many options! Deciding can be enjoyable though, as you read the descriptions and are taken care of by handsome men in coarse linen suits with a British East Indian trade atmosphere. There is even a tea museum and tea room that you can indulge in after your selections. My friend Lisa and I were beguiled by the dried tea blossom bundles that unfurl as the hot water is poured into the teapot. We chose a cellophane bag of Fleur d'Orient to share. Lisa surprised me last week with a gift of a new glass teapot. It really makes a cup of tea a ceremony as you watch the floral tea blossom. After having a very snowy December here in Boston, I needed that comforting and friendly tea. Being a new year with a precarious economic outlook, I brewed a beautiful pot of tea and celebrated my own version of The Boston Tea Party. Happy New Year.

Written and photographed by Diane

Jam Thyme

One of the fun parts about traveling is being able to shop in local grocery stores. It is a little like an archaeological dig in real time......a true window into other lives and cultures. A friend of mine once said "remember to not shop like you have the car parked in the lot." Anything that passes by the cash register must be hauled back home par avion with all of your other baggage. But....but....how could you possibly leave behind a treasure you dug from the the grocery shelf? Good thing the savory jams a friend pointed out to me came in small jars. Cherry jam with thyme, pear jam with cumin and fig jam with nuts were stacked on the shelf next to the cheese in the Monoprix, Paris' main grocery store. A new taste! Also, one that is simple to duplicate using good quality jam and adding your own spices. There is no need to start from scratch, since you will only use a small amount to accompany cheese. These jams really jazz up an otherwise simple cheese. Brie, goat cheese, or even sharp cheddar are enlivened by the surprise of the herbs or nuts mixed with the sweetness of the jam. Serve alongside roasted meat or ham to make them really special. Use your imagination and availability of ingredients to create your own unique combinations. Any ideas?

Morello Cherry Thyme Jam

2 ounces Morello cherry jam or other cherry jam
1 sprig fresh thyme, leaves removed

In a small saucepan add the cherry jam and thyme leaves. Simmer covered for 10 minutes, then let cool to room temperature before using. Cover tightly and refrigerate to store.

Pear Jam With Cumin

2 ounces pear jam
1/8-1/4 teaspoon ground cumin

In a small saucepan add the pear jam and 1/8 to 1/4 teaspoon ground cumin. Cumin has a strong flavor, so just add according to your taste. Simmer covered for 10 minutes, then let cool to room temperature before using. Cover tightly and refrigerate to store.

Fig Jam With Nuts

2 ounces fig jam
2 tablespoons finely chopped pecans or walnuts

Stir fig jam and nuts together and serve. Cover tightly and refrigerate to store.

Raspberry and basil or apricot and rosemary are also flavorful combinations. Just experiment to create your own personal blend.

Written and photographed by Diane

Spicy Nuts

I am just nuts about pecans. When offered a selection of mixed nuts I go straight to the pecans. Add a little butter, sweet and savory spices, and you have an irresistible combination. The following recipe has a delicate balance of cinnamon and sugar with the pepper and spice.....neither one competes with the other. Just like the perfect relationship they're a little sweet and spicy, and a little nutty. These can be enjoyed with a glass of brandy, served with a cheese plate or plucked straight from the cupboard to satisfy a sweet, salty, crunchy craving. At holiday time they make welcome bundles to give away. I have also tossed them into a salad of mesclun greens, with dried cranberries and fresh oranges. Very refreshing.

Spicy Pecans

1 lb. pecan halves
4 tablespoons butter
1/4 teaspoon ground cumin
3/4 teaspoon ground cayenne pepper
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 tablespoon dark brown sugar
1/4 cup light brown sugar
2 tablespoons water

Mix the cumin, cayenne pepper, cinnamon, ginger, and salt in a small bowl. Melt the butter in a large skillet over medium heat. Add the pecans and stir to fully coat with the butter, stirring constantly. Add the spices, while constantly stirring to coat. Add the sugar, stirring until the sugar fully coats the nuts. Add the water while stirring. When the sugar is dissolved and starts to thicken, remove from heat and turn out onto a parchment lined sheet pan. After they are thoroughly cool, store in an airtight container.

For a strictly sweet pecan, these cinnamon sugared nuts are delightful with tea or coffee or as an addition to a cheese offering.

Cinnamon Sugared Pecans

4 cups pecan halves
2 cups sugar
2 tablespoons cinnamon
1 cup water

Add pecans, sugar, cinnamon and water to a large skillet over medium heat. Stir constantly until thickened. Remove from heat and continue stirring until crisp. These must be stirred constantly and watched to make sure they do not burn or thicken too quickly. Turn out onto a parchment lined sheet pan and cool thoroughly. Store in an airtight container.

Written and photographed by Diane

Am I Blue?

Often as an artist, a material will tell you what it wants to be. For me, food can be the same way. So when I bought a jar of blue poppy seeds in Paris and then a set of miniature loaf pans at home, I knew what I had to make. Small loaves of Lemon Poppy Seed Cake soon emerged from those Lilliputian loaf pans. Blue food is just plain fun. You really can't tell that the seeds are blue or gray in the pale yellow cake, but they looked so appealing in the jar on the store shelf. They give the subtlest crunch to this fresh, buttery cake. The little loaves are perfect to give away at holiday time, alongside a plate of homemade cookies. A lemony sugar syrup is drizzled over them as they cool from the oven to give them a more robust lemon flavor and longer shelf life. These are so tempting with their delicate texture and come hither taste, that shelf life will not be something you'll need to worry about.

Lemon Poppy Seed Pound Cake

3 tablespoons milk
3 large eggs
1 teaspoon vanilla
1 1/2 cups sifted cake flour
3/4 cup sugar
3/4 teaspoons baking powder
1/4 teaspoon salt
13 tablespoons unsalted butter, room temperature
3 tablespoons poppy seeds
1 tablespoon grated lemon zest

for the lemon syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup, plus 2 tablespoons sugar

Preheat oven to 350 degrees.

In a medium bowl lightly combine the milk, eggs and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half of the egg mixture. Mix on low speed until moistened and then on medium speed for 1 minute. Gradually add the rest of the egg mixture, while scraping down the sides, and beat for 1 more minute. Scape the batter into 6 greased and floured pans miniature 2x4 inch loaf pans. Bake for 20-25 minutes or until a toothpick comes out clean and they are golden brown on top. You may also use a 4x8 loaf pan and bake for 55-65 minutes.

Make the lemon sugar syrup just before the cake comes out of the oven. Put the sugar and lemon juice in a small saucepan and heat just until the sugar dissolves. After taking the cake out of the oven, poke it all over with a metal tester or thin skewer. Brush with half of the syrup. After slightly cooled, take out of pan and poke with skewer on the bottom and sides, and then brush with the rest of the syrup.Cool and wrap with plastic wrap and let sit overnight to fully absorb the syrup. Store for up to 4 days room temperature, 1 week refrigerated.

Written and photographed by Diane

Welsh Farmhouse Chicken

I picked up a "Country Living" magazine on cool raw day in London recently and couldn't wait to try one of the recipes when I returned home. It was Welsh farmhouse inspired and called for partridges or other game from the local shoot. My Boston seaside town doesn't stock game, so I substituted chicken. Doesn't it all taste like chicken anyway?! The dish was accompanied by beet root and greens, and I added a cauliflower gratin to mine. The resulting meal was of the season and very satisfying. I envisioned a Welsh farmhouse with a chilly stone floor and simmering iron pot as the aroma of it cooking filled the fall air. The mixture of the red wine, onions, cinnamon and chicken will warm you to the bottom of your Wellies. Following is my adaptation.

Welsh Farmhouse Chicken

1 large chicken breast, split
2 tablespoons butter
24 baby onions, skinned
1 1/2 cups Shiraz red wine
1 short stick of cinnamon
2 cloves
1 teaspoon brown sugar
salt and pepper

Saute onions in the butter in a heavy large pot until golden. Add
the chicken and continue sauteing until it is lightly browned. Add the cloves, by inserting them into a couple of the onions, for easy removal. Then add the wine, cinnamon, brown sugar and salt and pepper to taste. Bring to a boil and then reduce to simmer. Check after 30-40 minutes for doneness of the chicken. The sauce should reduce to a shiny, slightly thickened richness. Remove the cloves and serve with baked beetroot and beet leaves. Serves 4



Baked Beetroot and Beet Leaves with Yogurt and Lemon

3 beets with leaves
salt
juice from 1/2 lemon
6 ounces Greek style yogurt or sour cream

Heat oven to 350 degrees. Trim leaves from beetroot, leaving a small tuft on the root. Reserve the leaves. Put the beets in a small casserole with a tight lid and bake 40-60 minutes until tender. Leave them in the casserole until cool and them slip them out of their skins. Grate thickly and mix with the yogurt or sour cream. Be mindful that beet juice stains fingers and clothes. Meanwhile, chop the beet greens and stalks into short lengths. Cook in a little salted water in a covered pan, for 5 minutes, until the leaves and stalks are tender. Drain in a colander and squeeze out any excess water. Toss the greens with lemon juice and salt to taste. Serve the greens and beetroot separately. Serves 4

Cauliflower Gratin

1/2 head cauliflower, broken into florets
1 cup chicken broth
1/4 cup light cream or milk
1/4 cup shredded cheddar cheese
1/4 cup finely shredded Parmesan cheese
pinch of grated nutmeg
salt and pepper

Preheat oven to 375 degrees. Steam cauliflower in the chicken broth in a medium pot until tender, about 10 minutes. With an immersion blender, puree the cauliflower. Add the cheddar cheese, cream, pinch of grated nutmeg and salt and pepper to taste. Put the mixture into a gratin dish. Top with the finely grated Parmesan cheese and bake at 375 degrees until golden brown on top, about 20 minutes. Serves 4


Written and photographed by Diane