Seeking an easy, filling lunch without sparking up the stove on a warm summer day—maybe a perfect option for a picnic? Look no further than the Ploughman’s. There’s a reason the classics stick around. Hearty, simple and delicious, the Ploughman’s lunch was just a formalization of a meal enjoyed by working folks and a marketing ploy by the Cheese Bureau to push their product in the UK during the 1950s. Essentially the Cheese Board took the tradition of scavenging around the home for whatever bits a farmer could throw together for sustenance, gave it a name and ensured cheese was in the definition (after the World War’s rationing of the delectable stuff). And it stuck.

There are arguments back and forth about what exactly is entailed in a traditional Ploughman’s, but the basics often include cheese, rustic crusty bread, pickles and an apple. At Irish Food Revolution, we figure it doesn’t matter all that much. After all, our focus is on the changing culinary landscape in Ireland. So we like to play loose with this meal, with no apologies to the few stubborn traditionalists. We figure, if you like it, throw it on the plate and if you don’t, leave it off.

For our sample, we’ve combined a lot of the traditional Ploughman’s offerings, but feel free to toss in whatever you have lying around. One of the reasons this meal works so well is that there’s sweet, salty and sour. Plus, items like pickles, fruit, greens and berries cleanse the palate after a bite of the fatty offerings. (It also helps to clear out the fridge.)

Some people will insist that you eat the meal with your hands, that the only cutlery needed is a knife for the cheese and condiments, but if you want a fork, have at it.

Included in our pictured sample:

• Thick cut ham
• Boiled eggs (cover uncooked eggs in cold water, bring to a boil, remove from heat and cover for 12 minutes, then soak in cold water to stop the cooking)
• Buttered brown soda bread
• Pickles
• Pea shoots
• Bleu cheese
• Cheddar
• Dijon mustard
• Chutney (pictured is cranberry apple)
• Gooseberries (also called Golden Berries)
• Perhaps most importantly, a pint of ale or stout

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.

Ham stock with onions, garlic and pepper added


Split peas and carrots added


Split pea soup cooked

As the leaves fall and the temperature drops, the idea of a nice warm bowl of soup grows ever more enticing. Well, the Irish certainly love their soup and they make delicious varieties to be sure. Drop into any pub and they’ll have a soup of the day ready to go with fresh cut brown bread.

My cousins, in County Armagh, introduced me to homemade parsnip carrot soup and I was hooked. It may not solve all of your problems, but it certainly won’t hurt them either. Made with fresh, homemade chicken stock and vegetables, this is cast easily into a healthy lifestyle, so you can feel good about what you’re eating as well as getting the warmth to the body and soul that only soup can bring.

Ingredients (makes 6 servings)

Chicken stock (skip if using store bought, but expect more sodium)
Two chicken carcasses (Two makes a deeply satisfying stock. I freeze the carcasses to use in soups after enjoying everything that can be gleaned off them)
2-3 handfuls of celery, cut into chunks
2-3 handfuls of onions, cut into chunks
2-3 handfuls of carrots, cut into chunks
2 bay leaves
1 tablespoon thyme
Salt and pepper

Parsnip Carrot Soup
1 tablespoon extra virgin olive oil
2½ cups chopped onion
3 cloves garlic
3 cups chopped parsnips
2½ cups chopped carrots
3 cups water
4 cups chicken stock (see above. Low sodium if using store bought.)

Throw chicken carcasses into a large stock pot with chopped celery, onions, carrots and bay leaves. Fill the pot with water just to cover the ingredients. Bring to a boil over high heat, then lower temperature to a simmer. Over the next 15-20 minutes skim off the foam as it rises to the top. Simmer the stock for a total of at least two hours. The chicken should be breaking apart easily and the vegetables mushy. Taste the stock and add salt to taste, perhaps a half to one teaspoon. It will help focus the flavor.

Strain stock into a container and discard the solids. If desired, skim off most of the fat using a fat skimmer. Alternatively you can refrigerate the stock and skim off most of the fat from the top after it has cooled. Skimming the fat isn’t necessary, as fat adds to the mouth feel and flavor of the finished soup, but a little can go a long way. I freeze the majority of the fat for use in other dishes later on.

Separate 4 cups of stock for the soup and refrigerate or freeze the remainder.

In a large stock pot (you can just rinse the pot you used for the chicken stock), add 1 tablespoon of extra virgin olive oil over medium heat. When it gains a sheen, add the onions and sauté for several minutes, then add the garlic and continue sautéing until the onions are soft.

Add the parsnips and carrots, the chicken stock and water, bring to a boil over high heat and reduce heat to a simmer for 50 minutes or so. Turn off the heat and let the soup rest for 5 minutes, then transfer in stages to a blender and blend until smooth. Once the soup has been pureed, return it to the pot and keep it warm under low to medium heat until ready to serve. Top with sliced scallions or chives and/or crispy bacon. Serve with a sandwich or fresh brown bread and butter.

Chicken stock starting to cook


Skim the foam off the top


Simple soup ingredients


Sauté the onions and garlic


Soup starting to cook


Soup finished cooking


Parsnip and Carrot Soup

End of Summer Al Fresco Lunch:
Lobster Rolls and “Healthy” Blackberry Crumble

The end of summer has arrived and will soon be a fleeting memory. In an effort to hang on to the warmth and bright sun, I came up with an outdoor late summer lunch to chase thoughts of cold weather away. Of course, I live in New England where a Maine lobster roll is mandatory for every tourist and the best way to celebrate the season. If you are headed to the New England seacoast, the best local stop is the Clam Shack in Kennebunkport, Maine, but at twenty bucks a pop, not something possible to indulge in very often.

I have never associated lobster rolls with Ireland. However, my fellow American turned Irish dairy farmer, Imen McDonnell, features one in her cookbook, The Farmette Cookbook, using the traditional Irish Blaa as the roll. After reading her book, the idea of combining Irish traditions with our seacoast food began to percolate. And recently, I saw a video on Sean O’Manachain’s instagram, where he was buying a lobster roll from Lobsterman Mike Barrett’s stall at Midleton Farmers’ Market. He used pickles in it, which Sean mentioned was very Cork (he also made his own version on his website).

After pondering some different combinations, I decided to create my own version, and the New England Lobster Roll: Cork Style was born! Towards the end of the summer lobster prices drop, so I picked up a couple of lobsters at our local supermarket for $10. They were soft shell, which are easier to crack. I confess: the supermarket steamed them for me since it was my first time. However, after talking with Marcus at the seafood counter about the best way to cook lobster, it sounded quite easy; next time I will do the steaming. He said to grab a big pot and fill it with a few inches of water. Then bring to a boil. Put in the lobsters (as many as will fit in your pot with a cover), and bring it back to a boil. After it reaches a boil again, steam them for about 8 more minutes.

New England Lobster Roll: Cork Style

Serves 2 (or 1 lobster crazed cook)
Makes one JUMBO roll or two smaller rolls. For more servings simply double the ingredients!

Ingredients

• 1 1/2 half cups of lobster (two one pound lobsters)
• Small handful of fresh tarragon, finely diced
• 1 Tbs of mayonnaise
• 1/2 Tbs of butter
• One large six inch crusty white bread sub roll or two hot dog size rolls
• 4 chunky pickles slices (sweet and sour/ make your own or purchase)

Procedure
1. Steam the lobsters (see above).
2. Cool off enough to avoid burns when you break them open. If you like chilled lobster, then cool off at room temperature for about 30 minutes and put in the fridge for an hour.
3. When the lobster has been removed from the shell and the tomalley put aside (green stuff inside the lobster – I throw it away, but for the more adventurous, it can be used for other recipes).
4. Chop up the lobster and mix it with the mayo and diced tarragon (this herb is amazingly flavorful. If you do not care for pickles, then just the tarragon is delicious. Add a bit more if you decide on this route).
5. Heat up a pan to medium high heat with the melted butter. Cut open the roll halfway, then place it open faced in the hot butter until gets light golden brown. Flip it and brown the outside for a minute of so.
6. Take the hot buttery roll out and fill it with the lobster salad mixture. Then place in your pickle slices. Squeeze together and eat!

I paired mine with roasted sweet potato wedges, but a simple green salad or crisps (potato chips) would be lovely too! For a beverage, I made myself an Elderflower spritzer (seltzer water with a splash or two of Elderflower cordial).

Knock your Socks Off Sweet and Sour Pickle Recipe

Note: use a strong jar with a metal ringed, snap top lid (Fido makes great ones. The jar will crack if it is not a sturdy one)

Ingredients

• 10 pickling cucumbers, thickly sliced (helps retain crispness)
• 3 -4 Tbs dill weed
• 6 cups of white vinegar (if you do not like super sour, then you can cut the vinegar in half and add three cups of water)
• 5 cups of sugar

Serves 4-6

Ingredients

• 4 cups of fresh blackberries
• 6 tablespoons of maple syrup
• 2 1/4 cups of oats
• 3/4 cups of almond meal
• 1 tsp of vanilla powder
• 1 tsp cinnamon
• 1/8 cup plus 1 tablespoon of melted coconut oil

One of the golden guidelines of making pizzas is not to overload them. But you have to know when to throw the rules out the window. Case in point: our overloaded potato and garlic pizza. This isn’t your cookie cutter, corner store pizza. It’s a savory sweet concoction unlike anything you’ve tasted. It comes topped with crispy potatoes, sautéed red onions, sharp cheddar cheese, plenty of garlic and a drizzle of balsamic vinegar glaze.

The secret to the potatoes is to grate and soak them to reduce the amount of sticky starch. Grating allows you to take only what you bite from a slice and not half the toppings, while their color adds to the pizza’s visual pop. Sautéing the onions also creates a sweet base for the potatoes to play off, as does the balsamic glaze. The cheddar cheese? Well, what better to complement potatoes?

Ingredients

• 2 medium/large red potatoes
• 1 large red onion
• Extra virgin olive oil
• 6 cloves minced garlic
• 1 package prepared pizza dough (store bought works fine, but remove from fridge a half hour before you use so it has a chance to warm up a bit)
• 3 oz. grated sharp cheddar cheese (Please grate your own. The pre-packaged stuff just isn’t the same.)
• Balsamic glaze (available in most vinegar sections)

Soaking the potatoes


Small slices, but no need to dice the onions


These are looking ready


Make sure the soaked potatoes are as dry as you can get them


Extra virgin olive oil, garlic and onions added


Ready to bake


Hot out of the oven


Fresh chives sprinkled on top

We’ve taken toasties (grilled cheese) and bumped it up a notch with arugula, then topped it with a sunny-side-up egg and balsamic glaze, and served it with a side of fried tomatoes rather than the traditional tomato soup. It makes a meal that’s equally delicious for breakfast or lunch. Our recipe is made with thick-cut slices of our own soda bread, but feel free to substitute. Either way you’ll want a fork and knife to tackle this flavor powerhouse.

Ingredients (for one sandwich)

• 2 slices of bread (I used our own homemade brown soda bread)
• 1-2 ounces sharp cheddar cheese grated or sliced (or whatever your preference is, but use real cheese, not cheese product. Your taste buds will thank you.)
• Handful of arugula
• Butter
• Salt
• Freshly ground pepper
• 1 large egg

• ½ tomato sliced
• Balsamic glaze (optional. Glaze is a sweet balsamic vinegar reduction and usually sits near the balsamic vinegar at a grocery store.)

Ready to assemble.


Frying the sandwich and tomatoes.


Nearly there…


Grilled cheese, arugula and egg with a side of fried tomatoes.


Looking for that extra punch? Drizzle some balsamic glaze over the sandwich and tomatoes.

I’ve tossed together some of my favorite brunch ingredients to make my own P.A.C.E. wrap (potato, asparagus, cheese and egg). Then I tossed in a bite of healthy yogurt and a dash of balsamic vinegar for zing. No need to feel guilty with this one, though you might have a hard time convincing your taste buds.

Ingredients (makes two wraps)

• 2 medium red potatoes
• ½ lb. fresh asparagus
• 2 large eggs (preferably organic)
• Cheddar cheese (I used Kerrygold Aged Cheddar)
• 1-2 green onions (scallions)
• 2 wraps of your choice (avoid any with hydrogenated or partially hydrogenated oils as those are your trans-fats)
• 1½ tablespoons extra virgin olive oil
• 2 tablespoons yogurt (preferably non-sweetened, full fat and grass-fed)
• White vinegar
• Balsamic vinegar
• Salt
• Pepper

Preheat oven to 400° fahrenheit. Wash and dry potatoes and asparagus. Snap and discard woody ends off asparagus and snap each stalk into 2-3 pieces. Cut potatoes into 1” chunks. Place potatoes and asparagus pieces into a sealable gallon bag, toss with 1½ tablespoons extra virgin olive oil and a pinch and a half of salt. Roast vegetables on roasting sheet for 20 minutes, stirring several times.

Meanwhile, rinse and dry 1-2 green onions and slice into thin rounds. Cut a few thin slices of cheese and crumble into small bits or just shred enough to fill ½ cup loose give or take.

Fill a small saucepan with a few inches of water and bring to a boil with 1 teaspoon of salt and 2 teaspoons of white vinegar.

After the potatoes and asparagus have roasted for 20 minutes, remove from the oven and gather into a pile on the roasting sheet. Cover with the crumbled/shredded cheese and return to the oven for five more minutes.

One at a time, crack cold eggs into a small bowl or ramekin, stir the boiling water to create a whirlpool. Pour an egg at a time from the small bowl into the center of the whirlpool (this should help keep the egg neat). Remove from heat and cover with a towel for 5 minutes.

Smear a tablespoon of yogurt on the center each wrap, sprinkle a few green onion slices on top and drizzle on a teaspoon of balsamic vinegar.

When the vegetables have roasted for five minutes, remove from the oven and stir to combine with the melted cheese, then spoon half the mixture onto each wrap, ensuring that the mixture is at least an inch from the edges. It is important not to overfill the wraps.

Remove the eggs from the water with a slotted spoon and place one on top of each wrap. Add a dash of salt and freshly ground pepper to the top of each wrap. Then carefully fold the top and bottom ends of each wrap inward slightly covering the ingredients and roll one side edge into a tube to make a fully enclosed wrap. Slice each wrap in half and enjoy. Try these with Irish beans.

Ready to roast


Roasted with cheese


Ready to roll

So the big rugby match is on and you’re looking for something simple and satisfying. Maybe some friends are coming over for tea and you don’t have time to run to the store. Rest assured, the Irish have an answer and there’s a good chance you already have the ingredients: party sandwiches. These little goodies are proof that the simplest foods can be the tastiest.

I’m making three types — egg, cucumber and ham — and they’ll be scarfed down by the score. Vegan friendly butter can be substituted on the cucumber sandwiches to accommodate vegan friends.

Traditionally the Irish have used white bread for these bites, but increasingly you’ll find healthier options. I’ve used seeded rye for the extra flavor.

Ingredients (makes three sandwiches)

• 2 peeled hard boiled eggs (I place eggs in a pot covered in cool water, bring just to a boil, remove from heat and cover with a towel for 12 minutes)
• Sliced ham
• Cucumber
• Butter
• Bread
• 2 Tablespoons Mayonnaise
• Dill weed
• Salt

For the egg sandwich:
Dice eggs and combine in bowl with mayonnaise, a pinch and a half of dill weed and a dash of salt. Spoon egg mixture onto one slice of bread (there will be a little leftover); cover with second slice of bread.

For the ham sandwich:
Cut several layers of thinly sliced ham to fit the bread; place them flat on one slice of bread; butter second slice generously and cover.

For the cucumber sandwich:
Cut cucumber into ¼“ slices (or paper thin if you prefer); layer on first slice of bread; butter second slice generously and cover.

Quarter each sandwich and serve.

Me with the lovely Imen McDonnell, Fare Plate/ Refinery Rooftop

On March 12, 2016, I traveled to New York City to attend Fare Plate, an Irish food tasting event held at the lovely Refinery Rooftop. Featured at the event was the food of Imen McDonnell, an American woman living on an Irish farm and a brand-new cookbook author (The Farmette Cookbook). She is living my dream! And is the nicest woman. I encountered her on twitter (@modernfarmette) and it was an honor to meet her in person. She has a great blog too: www.farmette.ie

I travelled home eagerly the five hours from New York with my new signed cookbook; so far I have made her brown bread (amazing!), and I continue to drool over the pictures as well as be enthralled with her storytelling; she has led such an interesting life. But the most exciting thing for me was making my own cheese! I thank her for the inspiration! After making the cheese, I even developed a new recipe to feature my creation (see the crustless quiche below).

Best Brown Bread, The Farmette Cookbook, recipe on page 41 (all photos ©Irish Food Revolution unless otherwise noted)


Best Brown Bread with Kerrygold butter and drizzled honey (ate too much of this one!)


My First Cheese: Basic Farmer Cheese, page 12, The Farmette Cookbook (available on Amazon)


Getting ready (purchased cheese cloth from Bed, Bath, and Beyond – worked great, hung with twine)

The only challenge I had with the cheese was ensuring the milk did not scorch as it heated up. Be vigilant and make sure you stir often, including the bottom of the pan. I used a 5 quart dutch oven, which worked very well. I also found locally made raw milk, which yielded a nice amount of cheese. You can also use organic milk.

Raw milk purchased from Brandmoore Farm, Rollinsford, NH. Thanks to @NHHomeGrownEats for telling me about the farm!



My obsessive stirring!


Beautiful!

Drained it, hung the cheese for a couple of hours, and then used it! Before I developed the quiche, I also spread some blackberry jam on the toasted brown bread, sprinkled with cheese and salt: divine! Tastes like rich, creamy butter! And I sprinkled some cheese over roasted vegetables, which was also very tasty. I plan on making some roasted tomatoes, which I will sprinkle with cheese and balsamic glaze.

Farmer Cheese, Potato, and Tarragon Crustless Quiche

Ingredients

• 1 Tbs of butter (Kerrygold salted is my favorite for this dish)
• 1 large leek, thinly sliced (white part only)
• 1 Tbs of fresh, finely chopped tarragon
• 2-3 cups of potato and asparagus, steamed
• 8 organic eggs
• 1 cup of organic milk
• 3/4 cup of crumbled farmers cheese (you can also try 1 cup of shredded cheddar if you have not made cheese)
• 1 tsp of salt
• 1/2 tsp of pepper

Tarragon and Leek "Crust"

While the leeks are cooking, peel and chop up the potatoes into bite sized pieces. Put about an inch of water in the bottom of a saucepan and place a steaming basket in. Put the potato pieces in the steamer. Then steam on medium high heat for about 15 minutes; as it steams, chop up the asparagus. After 15 minutes, add in chopped asparagus on top of the potatoes. Steam both for another 5 minutes or so.

As the potato and asparagus steam, mix together the eggs, milk, cheese, salt, pepper in a large bowl. Break up the yolks and stir gently for about a minute or two.

After the potato and asparagus are done steaming, remove them from the stovetop and cool for about 10 minutes. Then fill the pie plate about 3/4 of the way with the vegetables.

Next, pour in the egg mixture (be careful not to overfill). If you have mixture left over, use it for some scrambled eggs or an omelet! Depending on the density of the veggies and the amount in the pie plate, I do often have a bit left over.

Put it in the oven and cook for 45-50 minutes. Serve immediately, sprinkle with salt if desired. Also makes great leftovers!

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!

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)

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

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