Stinging Nettle Tea

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Stinging Nettle Tea10 May 2012

Nettles.

They sting.
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Yeah, me and nettles havent exactly been fast friends over the past few years, but that is changing. If you

will allow me to get a bit metaphorical, I will explain.

When I first moved to Ireland, I didnt know what to expect. I was head over heels in love and bra ying-like-

a-donkey-excited to embark on this new chapter of my life. As anyone who knows me personally will attest,my most profound challenge after relocating to Ireland was obviously not marrying a farmer. Its pretty

easy to be married to my husband, no matter how rough things have gotten, weve managed to stay in love

(no small feat). No, the hardest part was something I naively never anticipated: losing the stubborn identity

that went along with a career that, for better or worse, defined me.

Its not like I had a six-figure job, nor was I the president or CEO of a Fortune 500 company. When I moved

to Ireland, I was working in the wacky world of advertising, producing television commercials that shlepped

global beauty, fashion and food brands. The work often involved collaborating with talented directors and

took me around the world. Before that, I was at the Rosie ODonnell Show in NYC. But, dont get too

excited; I was very young and merely a serf who spent a whole lotta time buying Christmas pressies on

behalf of Ms. ODonnell. Memories of maniacally running around the west village in search of rare redcoat

army figures for Tom Hanks, or toy shopping for Cruise-Kidman clan will forever more be imprinting on my

brain.
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Still, I was passionate about my work because I got to be creative and work with people who inspired me on a

daily basis. The work was very social and there was always something new on the horizon. Of course, this

was before the recession when clients still had bottomless pockets of money to be spent on hefty advertising

budgets (yes, somewhat Mad Men-esque despite being the noughties). I lived, breathed, ate, and drank work.

I was so consumed by it that there was room for little else in my life (ahem, like farmers). Sure, at times, Iwould become keenly aware that I needed more balance. And, those days became more frequent as Richard

and I became serious about our relationship.

When we decided it would be best for me to be the one to move, I genuinely assumed I would still be able to

work as a producer. If not for the agency I had been with for 5 years, then in a freelance capacity in Ireland. I

was excited to experience new opportunities.


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Suffice to say, those options didnt really pan out. I became a mommy. CEO and chief nappy changer of the

house. When Geoffrey was still a baby, I designed a line of infant one-pieces that fell through when I

discovered my BABY EIRE branding was not acceptable in Ireland (There are still 300 of them sitting in the

attic, if you want one). I worked on one television series, and also some small food-related production

projects on a gratis basis. I help out on the farm. I am paid a small salary to write a country living column in
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Im now embarking on a special new film project, Food Island. I get to take everything Ive come to learn

here on my food-and-farming-filled Irish adventure, and combine it with those good old production skills.

For me, this feels like a match made in heaven. Next week, two wonderful friends will arrive from America;

one a producer and one a cinematographer. We will be journeying around the country as I direct a short film

about Irelands exciting new food culture. Not quite a new career, but definitely a good start.

That sting is history.
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Slan Abhaile,

Imen

Photos by Imen McDonnell 2012

Tags: American, farm, farmer, Farming, food, foodie, foodies, I Married An Irish Farmer,Imen

McDonnell, Irish country living, Irish food photography, love, Marrying an

Irishman, mint, nettles, Rosemary, stinging nettles, tea

An Irish Steeplechase01 May 2012
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We spent Sunday afternoon at the local Steeplechase

a horse race dripping in history

which is run from one point
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to another point

over fences and hills

in the raw Irish countryside

We were in awe of the young, powerful thoroughbreds

crashing over fences woven with willow branches

leaving dust in their wake,
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and struck by such stunning beauty in the strength and condition of maiden horses
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As for the spectators,

there were some very serious betters
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with some serious bookmakers at their disposal
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Onlookers of the canine variety were welcomed as well.
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We admired colourful jockeys
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gathered together before each race,

and spotted the lone female rider

all dressed in white.

Cups of hot whiskey

with lemon, sugar and cloves

were sipped by many

for warming protection

from the brisk, stirring wind

that accompanied the afternoon sun.
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Unforgettable.

Slan Abhaile,

Imen

Photos by Imen McDonnell 2012.

Tags: country life, farm, farmer, Farming, food, foodie, foodies, Horse, hot whiskey, I Married An Irish

Farmer, Imen McDonnell, ireland, Irish, Irish country living, irish farmer, Irish food photography, married

an irishman, Point to Point, Racing,steeplechase

Farmhouse Yogurt + Granola28 Apr 2012
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Mmmmm. Fresh yogurt. Crunchy granola. Boo Berries.

BUT, before I go into all of that crazy goodness, Id like to express my GINORMOUS thanks to all that

voted for this blog in the Saveur Magazine Best Food Blog Awards. Voting is closed and the winners will be

announced on May 3rd. If you voted, it was very generous and kind of you, if you didnt, I get that too;

signing up to vote in a contest is not everyones cup -o-tea. Im just delighted that you take the time to read

my funny little country-living/food-loving diary. Its a labour of love.

I really must say that I am especially grateful to Bord Bia {the Irish food board}, Marie-Claire Digby of

the Irish Times,The Irish Farmers Journaland Irish Country Mag,along with the amazing food and

blogging community in Ireland who shared an overwhelming show of support in getting the word out about

this nomination. If there is one thing I have noticed that Ireland does with great pride and enthusiasm, it is

supporting the people, places or things they believe in. To receive this gesture of support as an American

living in Ireland is something to relish; it is heartwarming and very special to say the least. Plus, it goes a

long way in making an oft homesick expat feel right at home, and that is enough of a win for me! Thank you.
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I apologise for not having a post up sooner. As luck would have it, weve had sketchy internet. I am not going

to flannel on about it, because we are lucky that we even have a fast internet connection most of the time.

This was not always the case. When I moved here just a few years ago, there was dial-up. The kind where

you hear the dial tone and worse-than-nails-on-a-blackboard screeching sounds. Now, we have wi-fi, but the

router is located in the cowshed at the upper farmyard because it picks up a better signal from there. Whichis brilliant, until rains too much {cough} we dont get a signal. Yes, it rains fairly often. (seeFair Weather

Friend)

So. Homemade yogurt. Something I probably would have never dreamed of attempting, but when you have

an Irish dairy on your doorstep and the nearest supermarket is 3/4 s of an hour away, it makes no sense

whatsoever NOT to milk it. This post is not groundbreaking. There are already bags of other food blogs +

websites featuring DIY yogurt. Its like a bubbling pot of live bacter ia out there. So, I am not going to claim

that my version is the best, but I do know that our 6 year old prefers it over fromage frais which is nothing

short of monumental. I personally think the trick is vanilla bean.Takes down that tang.

And, besides the cracking taste; other mightly fine reasons for making your own yoghurt are:

1. Its healthier as it contains no extra preservatives, sugars or additives {i.e. gobbledy-gook}2. Its less expensive {even if youre not farming}3. Its friendlier to the environment {no trees will be harmed}

As far as the granola, its as simple as A. my go -to gorgeous Kilbeggan Oats roasted with B. my beekeeping

father-in-laws happy honey, and C. a few other nutty & seedy bits and bobs thrown in for good measure. Of

course, you can use any brand of oats and honey from the shop or market. Easy peasy.
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Sharing these recipes can only mean Ive formally become crunchy right? Okay, maybe halfsies; I didgo

out to a fancy city dinner wearing makeup and Michael Kors last week, so perhaps Im just a partial granola

girl.

Either way, Im down with it.

Are you?

Farmhouse Yoghurt

2 Liters or 1/2 gallon of milk

(I use full fat from our dairy for a delightfully creamy result,

but you can buy organic milk of any fat content from the
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market as well)

125 ml/ cup of plain yogurt

(to be used a starter, store-bought & must have live bacteria

cultures on label)

1 teaspoon vanilla pod seeds

Stainless steel saucepan

Candy Thermometer

Over low heat, slowly bring the milk up to 77C/170F in saucepan with a candy thermometer. Do not allow the milk

to boil at any time. Once your milk reaches 77C/170F, turn off the heat and bring the temperature back down to

43C/110F. Once your milk has reached 43C/110F, stir a little bit of the warm milk into the 125 ml/ cup of

plain yogurt.

Pour the milk and yogurt mixture into to the saucepan and gently stir them together. Stir in vanilla seeds.

Now it is time to incubate the yogurt. You will need to keep it at a temperature of about 110F for the next 4-10

hours. The length of time will depend on how thick and tangy you want your yogurt. The longer it sits at this warm

temperature, the firmer and tangier it will get. Check the yogurt at the 4 hour mark for a taste and texture test, if youare pleased you can move onto chilling.

I recommend putting the lid onto the saucepan of yogurt, wrapping it up in towels and placing into an oven which was

preheated to 50C/120F and then turned off. (You can try to maintain the heat in the oven by leaving the light on,

which can generate enough heat to keep the yogurt active, but I find keeping the pan cosy in towels should do the trick).

All ovens are not the same so play it by ear. I have also read about using a crock-pot, heating pad or, of course, a yogurt

maker as well.

When the desired time is up, place the yogurt in the fridge to chill. After the yogurt is completely chilled, stir. There may

be a film over the top, which you can eat or simply remove. Pour yogurt into airtight containers and store. (remember to

save some to use as your next starter.) Then poon into a dish, cover in granola & fresh berries and DEVOUR.


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Slan Abhaile,

Imen x

Photos and Styling by Imen McDonnell 2012

Tags: Bord Bia, city, country life, farmette, granola, honey, I Married An Irish Farmer,Imen

McDonnell, ireland, Irish, Irish country living, Irish Food Bloggers Association,Irish food photography, irishfoodies, Irish Times, Kilbeggan oats, Kinfolk, Michael Kors, yogurt

An Irish Sandwich Cake16 Apr 2012
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Its official. Ive lost the plot. Or, as one might say in Ireland: Ive gonemad as a brush, a bit doolally, cracked as

a cricket, bonkers, a bit touched. and, in all likelihood--away with the fairies.

You see, the cake pictured above is not your average-ordinary cake. It is NOT a gorgeous vanilla sponge

slathered with tangy Meyer lemon icing, nor is it a secret red velvet covered in velvety cream cheese

frosting. No, no, no. It is a cake made out of four layers of homemade bread, filled with savoury, creamy

goodness and spackled with chilled mayonnaise. Oh, and by savoury, creamy goodness, I mean stick to the ribs,

wholesome, rich, Irish-style sandwich fillings. {Ahem, mad as a bag of cats}
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Ive had a notion for quite some time that I needed to share a post about the beauty ofIrish Sandwicherywith

you. I suppose I am taking a bit of liberty with the term Irish Sandwichery, but I believe it serves it well. The

art of the Irish sandwich or roll is a craft to be reckoned with.

However, it did take me a bit of time to adjust to sandwiches in Ireland. I say this because sandwiches werekind of my thang for a long time. I felt intimately close with sandwiches as they comforted me on days when

I worked through lunch (more often than not) crunching production numbers or screening through buckets

of directors.

I treasured my weekly stiletto sprints to the deli to choose my special sandwich, grab a bag of chips (crisps)

and a spritzy lemonade before heading back to my office. I had a bit of a system in place, whereby I would

alternate rare roast beef with cheddar on a braided roll with corned beef and Swiss on Kaiser. The odd day I

would splash out for chicken salad with grapes and almonds on croissant. If it was cold out, perhaps a gooey

tuna melt and some soup too. Chicken and stuffing had not yet entered my universe.

It is possible that my sandwich affinity started when I was a small girl. I remember my mother making up

platters of tuna sandwiches or fluffer-nutters for us when I was still young enough to run around topless on a

hot summer sprinkler kind of day. We would eat sandwich after sandwich washed down with tumblers of

Country Time lemonade. The picture of health.

So, when I saw my first sandwich board at a popular Irish caf, I was stumped. Egg mayonnaise? Ham and

salad? Cheese and Onion? Chicken and Stuffing? Tuna and Sweetcorn? Ploughmans? Bacon and Boiled Egg?Not

one turkey pastrami on rye. Wha? Despite the obvious carbtasticness of Chicken and Stuffing, I went for it.

And, umm, never looked back.

I have tried each and every one of these traditional Irish sandwich fillings and they are all some kind of

wonderful. We often have just sandwiches for evening tea on the farm. Now, these are not the onlychoices

you will find in Ireland, but without a doubt, youwill find most of these options in every deli, grocery store,

filling station, pubs and casual cafes around this fair country. (*Oh, and for early morning sandwich lovers,

try the famous Irish breakfast roll: sausage, rasher, egg, hash brown, puddings, onion, butter and sauce on

baguette)

For this post, I really wanted to celebrate Irish sandwich fillings and was trying to think of how to go aboutit when I was struck by a tasty memory of eating a cake made out of sandwiches years ago. Growing up in

the Midwestern part of the USA, you will find plenty of Scandinavian influence in cooking and baking. I

distinctly remember a friends Scandi mother making these massive sandwich cakes from time to time, a nd

online research tells me that they were likely called Smrgstrta.

And, so it was decided: I would make a sandwich cake layered with Irish-style fillings. Serendipity!


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First, usingRachel Allens recipe,I baked my bread layers in springform baking tins, just like you would a

sweet layer cake.

Then, I made up the fillings; I chose to do three fillings, which makes it a gorgeous tower of a cake, but to be

honest, a bit too much trouble to cut into. If you decide to make this, I would go with two thick layers for the

ease of it. I went with tuna + sweetcorn, cheese + onion, and chick en + stuffing (with a bit of rocket). I iced

the cake with chilled mayonnaise and adorned the top with wild garlic flowers and sorrel leaves.
http://www.cookingchanneltv.com/recipes/rachel-allen/white-yeast-bread-recipe/index.htmlhttp://www.cookingchanneltv.com/recipes/rachel-allen/white-yeast-bread-recipe/index.htmlhttp://www.cookingchanneltv.com/recipes/rachel-allen/white-yeast-bread-recipe/index.htmlhttp://marriedanirishfarmer.com/2012/04/16/an-irish-sandwich-cake-2/breadlayersserendipity-2/http://www.cookingchanneltv.com/recipes/rachel-allen/white-yeast-bread-recipe/index.html


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And, for the big reveal..sloppy, creamy, oozy, bready, messy, scrumptious savoury cake heaven.
http://marriedanirishfarmer.com/2012/04/16/an-irish-sandwich-cake-2/421e7254859811e1b10e123138105d6b_7/


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Really lovely treat to bring to an afternoon lunch, garden party or pot luck. Choose your own favourite

flavours and decorative toppers. You can also do this using bread rounds from the bakery or store.
http://marriedanirishfarmer.com/2012/04/16/an-irish-sandwich-cake-2/f19f6b34859811e1989612313815112c_7-2/


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Slan Abhaile

Imen x

Photos & Styling by Imen McDonnell 2012. Wild Garlic & Sorrel foraged by Geoffrey McDonnell. With thanks to the

Irish Twitter squad for helping me with the mad Irish expressions.

Tags: American, cake, Cheese and Onion, Chicken and Stuffing, farm, farmer, Farming,food, foodie, I Married

An Irish Farmer, Imen McDonnell, ireland, irish food, Irish food photography, love, love in

Ireland, Marrying an Irishman, Midwest, Sandwich,smrgstrta, Sorrel, Tuna and Sweetcorn, wild garlic

Irish Brown Bread06 Apr 2012
http://marriedanirishfarmer.com/tag/american/http://marriedanirishfarmer.com/tag/cake/http://marriedanirishfarmer.com/tag/cheese-and-onion/http://marriedanirishfarmer.com/tag/chicken-and-stuffing/http://marriedanirishfarmer.com/tag/farm/http://marriedanirishfarmer.com/tag/farmer/http://marriedanirishfarmer.com/tag/farming/http://marriedanirishfarmer.com/tag/food/http://marriedanirishfarmer.com/tag/foodie/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/ireland/http://marriedanirishfarmer.com/tag/irish-food/http://marriedanirishfarmer.com/tag/irish-food-photography/http://marriedanirishfarmer.com/tag/love/http://marriedanirishfarmer.com/tag/love-in-ireland/http://marriedanirishfarmer.com/tag/love-in-ireland/http://marriedanirishfarmer.com/tag/marrying-an-irishman/http://marriedanirishfarmer.com/tag/midwest/http://marriedanirishfarmer.com/tag/sandwich/http://marriedanirishfarmer.com/tag/smorgastarta/http://marriedanirishfarmer.com/tag/sorrel/http://marriedanirishfarmer.com/tag/tuna-and-sweetcorn/http://marriedanirishfarmer.com/tag/wild-garlic/http://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/04/16/an-irish-sandwich-cake-2/screen-shot-2012-04-16-at-12-50-22-2/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/04/16/an-irish-sandwich-cake-2/screen-shot-2012-04-16-at-12-50-22-2/http://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/http://marriedanirishfarmer.com/tag/wild-garlic/http://marriedanirishfarmer.com/tag/tuna-and-sweetcorn/http://marriedanirishfarmer.com/tag/sorrel/http://marriedanirishfarmer.com/tag/smorgastarta/http://marriedanirishfarmer.com/tag/sandwich/http://marriedanirishfarmer.com/tag/midwest/http://marriedanirishfarmer.com/tag/marrying-an-irishman/http://marriedanirishfarmer.com/tag/love-in-ireland/http://marriedanirishfarmer.com/tag/love-in-ireland/http://marriedanirishfarmer.com/tag/love/http://marriedanirishfarmer.com/tag/irish-food-photography/http://marriedanirishfarmer.com/tag/irish-food/http://marriedanirishfarmer.com/tag/ireland/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/foodie/http://marriedanirishfarmer.com/tag/food/http://marriedanirishfarmer.com/tag/farming/http://marriedanirishfarmer.com/tag/farmer/http://marriedanirishfarmer.com/tag/farm/http://marriedanirishfarmer.com/tag/chicken-and-stuffing/http://marriedanirishfarmer.com/tag/cheese-and-onion/http://marriedanirishfarmer.com/tag/cake/http://marriedanirishfarmer.com/tag/american/


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As I write this, the bread that you see in the above photo is quietly baking away in the oven. It is my brown

bread candidate number .emmm, Ive lost track. You see, it is not my first attempt at baking theperfect loaf

of brown bread. In fact, it is one of manytoday, and in a few more minutes, it will hopefully prove to be my

final and triumphant crack at tackling the mystery of spectacular brown bread. This time, I pulled out all the

stops. Yes, this loaf is running for the President of the Brown Bread here at our house. Ive compiled

recipes from Irish cookery books, bakers,relatives, even the back of a bag of Odlums flour. Ive put on my

imaginary lab coat and horn-rimmed glasses, evaluated my successes and failures and created a strategy.

This attempt, I used a combination of farm honey, egg, buttermilk with three flours and baking soda. I also

sprinkled the heck out of it with some magic fairy dust just for good measure.
http://www.wisewords.ie/http://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/b474e62c7fcf11e1a39b1231381b7ba1_7/http://www.wisewords.ie/


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There is a reason for all this madness. I have received no less than forty email requests for the best brown

bread recipe that Ive lost count, and it was time for me to do a little research and finally bake up a proper

loaf for myself.

Irish brown wheaten bread {aka brown soda bread}, the one that is always served alongside those gorgeous

velvety vegetable-based soups at pubs and cafes around the country is, as far as I can see, one of, if not thee

most, cherished taste memories that tourists acquire when visiting Ireland. That unique nutty flavor with a

crumbly, yet moist texture that plane loads of people long for after theyve returned to their cosy h omes

abroad. I would very much like to create that same taste memory for our guests when they stay with us as

well.
http://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/3da4cd4c7fdd11e180c9123138016265_7/


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Dont get me wrong; I have taken my share of homemade brown bread out of the oven when we have

visitors. But, its no secretthat somehow the morning slice served in our kitchen will not compare to what will be

gobbled up later in the day when we are having lunch virtually anywhere else in the country. I must add that I am not

afraid of bread making, in fact, I very much enjoy it. Over the last two years I have tried my skills at many

styles of bread, and to my delight, have had mostly successes. Still, the perfect loaf of brown soda breadhas

eluded me.

Of course, I too, have a particular taste memory in mind when it comes to how this perfect bread should be. It

can vary from establishment to establishment: some serve it more crumbly and dry, some moist, some

adorned with oat flakes, some pale in colour and others more a deep rich brown, some seem grainy, some

more firm, but my favourite is more cake-y with a slightly sweet aftertaste which I love. {I wont drop any

names, but that special flavour may or may not have been experienced in County Waterford}

In my attempts this week, I have tested several recipes. All of which are simple and all of which include bread

soda, yet have quite a few variations. I have tried stone ground wholemeal flour, coarse ground wholemeal

flour, a mix of stoneground wholemeal flour and cream flour, and plain whole meal flour. Ive added bran.
http://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/1f8114be7fd911e18cf91231380fd29b_7/


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Ive added wheatgerm. I have used fresh buttermilk and cultured buttermilk. Ive included and not included

black treacle, golden syrup and honey. Ive sprinkled and not sprinkled. Egged and not egged.

Only one version has hit the nail right on the headand, it wasnt tha t beautiful hopeful at the top of the

page.

Finally.allow me to introduce: The President of Brown Bread in our kitchen.

This is not my recipe, it is a recipe for Irish Brown Bread using a combination of ingredients that are typical to

traditional soda bread recipes, and for me, it has that perfect brown bread flavor and texture.
http://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/63bc16027fdd11e1b9f1123138140926_7/


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I am silly shocked and proud as punch that this blog has just been nominated forSaveur Magazines

Best Regional Cuisine Food Blog of 2012. There is so much to celebrate in traditional Irish food, and

as you can probably tell, it makes me very happy to share. Yipppppppeeeeeeee! Here is a link to more

information and also where you can vote. The winners will be announced on May 3rd. There are bags

of amazing blogs to peruse, so take your time and your appetite and have a good peek. Thank you so

much for all of your support and readership! xoxox

Slan Abhaile,

Imen

Photos and Styling by Imen McDonnell 2012
http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/screen-shot-2012-04-06-at-12-45-42/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/04/06/irish-brown-bread/screen-shot-2012-04-06-at-12-45-42/http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347http://www.saveur.com/food-blog-awards/vote.jsp?ID=1000013347


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Tags: brown bread, farm, Farming, foodie, I Married An Irish Farmer, Imen McDonnell,ireland, Irish, Irish

brown bread, Irish country living, Irish food photography, irish foodies, King Arthur, love, Odlums, Red

Mill, Saveur Blog Awards 2012, Saveur magazine, traditional irish food, Waterford, Wise Words

Clotted Cream26 Mar 2012
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Naturally, I had to crack the clotted cream. It was only a matter of time. My reasoning?Well, we do live on a

dairy farm for gods sake. The only question remaining is: what on earth took me so long. After dipping into a

tub made by a fellow farmerette at a recent photo shoot, there was no stopping me. To put it plainly, the

flavour and texture of homemade clotted cream is absolute pure ambrosia.
http://www.garrendennylane.com/blog/http://marriedanirishfarmer.com/2012/03/26/clotted-cream-dreams/clottedcloseup/http://www.garrendennylane.com/blog/


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The first time I tasted clotted cream was at a little afternoon tea party that I organised for a dear friends

engagement. It took place in the very unlikely, but ultimately ohhh sooo perfect,Murrays Steakhouse Home of

the Silver Butterknife Steak.Murrays is a supper club and cocktail lounge in downtown Minneapolis which

opened in the 40s and is so authentically retro that the dining room is darkly lit even during their lunchtime

service. As I recall, the main room is adorned in mirrored walls, chandeliers, salmon pink draperies, and wallto wall carpet with art deco patterning. I wanted to plan something really unforgettable, and just knew

Rebecca would love a bit of a mad tea party with all of her girls. Murrays was the only place that offered

such a service at the time. Dont ask me why.

We all showed up in our frocks and sipped tea and champagne, pawed at dainty cucumber sandwiches and

gobbled down white scones with clotted cream and jam in the lowly lit room for over two hours. It was

not The Plaza, and no one wore white gloves, but it sure was divine.

After I was living in Ireland for a couple of years, I decided it would be nice idea to invite my mother and

sister-in-law to an afternoon tea at Adare Manor. We arrived to the 1800s Neo-Gothic estate and were

seated in the tea rooms. From where I was sitting there was a picture window introducing a view of the most

tremendous formal gardens behind one shoulder, and an enormous hearth fireplace that seemed so large that

one could stand inside of it, beyond the other. A very reserved waiter served us Darjeeling tea with light egg

+ cress, salmon + crme fraiche, and ham sandwiches along with delicate cakes, scones, and petit fours. We

were all spoiled with clotted cream on that day as well.

Today, I am in my very own kitchen with a pinny making clotted cream from scratch. Didnt see that

happening in my lifetime, but must admit, I am delighted with my success. Its not difficult, but when you

make it for the first time, its very easy to get the feeling that its not working. I also made the mistake of

thinking that the cream underneath the crust was the actually clotted cream. It is not. That crusty golden

top is just that, pure gold.

Clotted cream is not Irish, but I would venture to say it features on all formal afternoon tea menus across

this fine country. It is mostly associated with dairy from the southwestern part of England; and in particular

the counties of Cornwall and Devon. In fact, Cornish Clotted Cream is another one of those protected foods

(PDO) so long as the cream is from Cornwall.

My clotted cream proudly comes from milk from our happy Irish Dunmoylan cows, but you dont need adairy farm to make it from scratch. If you can get unpasteurized, unhomogenised cream from a local dairy

that would be ideal, but if not, use double or heavy organic whipping cream. Dont ask yourself why youre

making clotted cream, just do it. And bring it to a friends house with homemade scones on a sunny

afternoon, its a slice of heaven.
http://www.murraysrestaurant.com/http://www.murraysrestaurant.com/http://www.murraysrestaurant.com/http://www.murraysrestaurant.com/http://www.theplaza.com/http://www.adaremanor.com/http://www.adaremanor.com/http://www.adaremanor.com/http://www.theplaza.com/http://www.murraysrestaurant.com/http://www.murraysrestaurant.com/


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Homemade Clotted Cream

Preheat oven to 100C/200F
http://marriedanirishfarmer.com/2012/03/26/clotted-cream-dreams/clottedoverhead2/


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1000ml/4 cups double or heavy cream (unpasteurised is best)

Pour the cream into a heavy bottom shallow pan. I used a stainless steel roasting pan.

Put it in the oven

And, forget about it for 8-10 hours

When it is done, it will have a thick golden crust forming on the top, like this
http://marriedanirishfarmer.com/2012/03/26/clotted-cream-dreams/1d0f3e84729d11e1a87612313804ec91_7/


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Photos + Styling by Imen McDonnell 2012

Tags: Adare Manor, clotted cream, Cornwall, country

life, Devon, farm, farmer, Farming,foodies, Garrendenny Lane, I Married An Irish Farmer, Imen

McDonnell, ireland,Irish, Irish country living, love, murray's steakhouse, scones, tea, The Plaza

Sowing + Hoeing23 Mar 2012

Spring has sprung on the craggy isle and riding along with it the familiar niggling notion that wed better

get sowing and hoeing. Bit by bit, weve put together a garden plan which sounds really clever and grown -

up, but basically involves two adult children sitting at a kitchen table scratching heads, scribbling notes,

drawing makeshift pictures with crayons, vehemently disagreeing, and then once againconcluding that
http://marriedanirishfarmer.com/tag/adare-manor/http://marriedanirishfarmer.com/tag/clotted-cream/http://marriedanirishfarmer.com/tag/cornwall/http://marriedanirishfarmer.com/tag/country-life/http://marriedanirishfarmer.com/tag/country-life/http://marriedanirishfarmer.com/tag/devon/http://marriedanirishfarmer.com/tag/farm/http://marriedanirishfarmer.com/tag/farmer/http://marriedanirishfarmer.com/tag/farming/http://marriedanirishfarmer.com/tag/foodies/http://marriedanirishfarmer.com/tag/garrendenny-lane/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/ireland/http://marriedanirishfarmer.com/tag/irish/http://marriedanirishfarmer.com/tag/irish-country-living/http://marriedanirishfarmer.com/tag/love/http://marriedanirishfarmer.com/tag/murrays-steakhouse/http://marriedanirishfarmer.com/tag/scones/http://marriedanirishfarmer.com/tag/tea/http://marriedanirishfarmer.com/tag/the-plaza/http://marriedanirishfarmer.com/2012/03/23/sowing-hoeing/http://marriedanirishfarmer.com/2012/03/23/sowing-hoeing/2ec18dc4751011e1a87612313804ec91_7-1/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/03/23/sowing-hoeing/2ec18dc4751011e1a87612313804ec91_7-1/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/03/23/sowing-hoeing/http://marriedanirishfarmer.com/tag/the-plaza/http://marriedanirishfarmer.com/tag/tea/http://marriedanirishfarmer.com/tag/scones/http://marriedanirishfarmer.com/tag/murrays-steakhouse/http://marriedanirishfarmer.com/tag/love/http://marriedanirishfarmer.com/tag/irish-country-living/http://marriedanirishfarmer.com/tag/irish/http://marriedanirishfarmer.com/tag/ireland/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/garrendenny-lane/http://marriedanirishfarmer.com/tag/foodies/http://marriedanirishfarmer.com/tag/farming/http://marriedanirishfarmer.com/tag/farmer/http://marriedanirishfarmer.com/tag/farm/http://marriedanirishfarmer.com/tag/devon/http://marriedanirishfarmer.com/tag/country-life/http://marriedanirishfarmer.com/tag/country-life/http://marriedanirishfarmer.com/tag/cornwall/http://marriedanirishfarmer.com/tag/clotted-cream/http://marriedanirishfarmer.com/tag/adare-manor/


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Richard {i.e. stick person with wellies} will plant his potatoes and onions and I {i.e. stick person with a skirt}

will carry on with the rest which willundoubtedly be far too many varieties in his humble opinion.

We are trying to be sensible and learn from previous years; whats working {luckily, almost everything

especially potatoes}, what to plant where, what didnt grow {asparagus}, what grew too muc h for us to eator store {squash, radishes} and the everlasting conundrum: how to keep the dogs, birds and insects from

damaging the beautiful seeds of our labour.

This year, I think I have procured my best selection of seeds yet: among others-salsify, yellow strawberries,

boston lettuce, white beets, mustard greens and most exciting for me: artichoke. Plucking the petals of a

steamed artichoke and plunging them into a cup of creamy lemon mayonnaise or scooping up zesty dollops of

artichoke ramekin using crusty chunks of baguette are two of my favourite summertime sports. Needless to

say, I will be over the moon if the artichokes are a success as they are impossible to source in Irish markets.

We have also been trying to decide on adding raised beds or sticking with our tried and true, good old-

fashioned ground beds. Lately the running pun is to raise or not to raise.which is nobler?

We moved into our own home on the farm in 2007 and planted our first kitchen garden two years later after

completing a brilliant organic growing course booked through the Organic Centre and hosted by Jim Cronin

at his farm in County Clare. Of course, Richard had some experience with growing his own vegetables when

he was younger, but I certainly didnt, and since the course was based on organic growing I figured it would

be a great learning experience for us both.

Jim Cronin is a gentle, salt-of-the-earth farmer who believes in using basic principals for growing, evenemploying horsepower in lieu of fuel-powered machinery. He has been growing vegetables for over twenty

years and his farm is certified to organic standards. He is a fountain of knowledge and a real congenial fella

who taught us a lot and sent us home inspired.

The thing is, I distinctly remember Jim advising the class not to bother with raised beds; explaining that

they were more cosmetic than anything and that they could potentially attract more pests to the garden, and

by pests he meant SLUGS. It is altogether possible that I have recalled this very fact because he mentioned it

during the lunch break, specifically when I was shoveling a forkful of his wifes amazing shredded carrot

salad into my mouth. Richard finished my plate.

Still, each time I see or read about a garden with raised beds, I cant shake the idea t hat they would be easier

to organise and maintain since we are not growing on acres of crops {I promise, were not!}. It would also be

hard to deny that they might look a bit more attractive than our ground plot. I decided to ask around for

opinions, both professional and personal, to see who exactly was using raised beds, and why or why not?


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Generally speaking, nearly everyone I spoke to was in favour of raised beds. Many reasons were given, most

commonly: they are easier to weed, they provide better drainage, weeding can be kinder on the back muscles,

not having access to good ground soil, living in the city so no other option for urban gardeners, and yes,

{cough} because they look nice.

So, all things considered, weve decided to go ahead with the raised beds this year. And, since they look

relatively easy to construct, Im thinking I may just roll up my sleeves and do them myself.

Here is a recipe for one of my absolute favourite artichoke indulgences. It is the closest thing to the legendary Loring

Cafe Artichoke Ramekin that I have tested. It is creamy, zesty, garlic-y, artichoke-y heaven. I have many, many fond

memories of sitting on the Loring patio sipping glasses of chilled Muscadet and devouring ramekins of this baked

artichoke dip on sunny Saturday afternoons with a lively table of friends. Sadly, the original Loring is no longer there,

but the Artichoke Ramekin will still live on here on the farm, so long as our artichokes are a success! {note: you can use

jarred artichokes for this recipe and some think its even better than fresh}

Slan Abhaile,
http://marriedanirishfarmer.com/2012/03/23/sowing-hoeing/screen-shot-2012-03-23-at-17-34-55/


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Imen xx

Photo by Imen McDonnell 2012

Tags: American, artichoke, artichoke ramekin, farm, Farming, foodies, GIY, growing, I Married An Irish

Farmer, Imen McDonnell, ireland, Irish, Irish country living, Irish food photography, irish

foodies, Minneapolis, Muscadet, raised beds, the Loring

A Paddys Day Picnic13 Mar 2012

Yip, Ill admit it. I was once a bona fide corned beef-n-cabbage, green beer sipping girl. Each St. Patricks Day,

without fail, me and a posse of friends would head out to at least one Irish pub each year on the 17 th of
http://marriedanirishfarmer.com/tag/american/http://marriedanirishfarmer.com/tag/artichoke/http://marriedanirishfarmer.com/tag/artichoke-ramekin/http://marriedanirishfarmer.com/tag/farm/http://marriedanirishfarmer.com/tag/farming/http://marriedanirishfarmer.com/tag/foodies/http://marriedanirishfarmer.com/tag/giy/http://marriedanirishfarmer.com/tag/growing/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/ireland/http://marriedanirishfarmer.com/tag/irish/http://marriedanirishfarmer.com/tag/irish-country-living/http://marriedanirishfarmer.com/tag/irish-food-photography/http://marriedanirishfarmer.com/tag/irish-foodies/http://marriedanirishfarmer.com/tag/irish-foodies/http://marriedanirishfarmer.com/tag/minneapolis/http://marriedanirishfarmer.com/tag/muscadet/http://marriedanirishfarmer.com/tag/raised-beds/http://marriedanirishfarmer.com/tag/the-loring/http://marriedanirishfarmer.com/2012/03/13/a-paddys-day-picnic/http://marriedanirishfarmer.com/2012/03/13/a-paddys-day-picnic/http://marriedanirishfarmer.com/2012/03/13/a-paddys-day-picnic/paddys2/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/03/13/a-paddys-day-picnic/paddys2/http://www.addtoany.com/share_savehttp://marriedanirishfarmer.com/2012/03/13/a-paddys-day-picnic/http://marriedanirishfarmer.com/tag/the-loring/http://marriedanirishfarmer.com/tag/raised-beds/http://marriedanirishfarmer.com/tag/muscadet/http://marriedanirishfarmer.com/tag/minneapolis/http://marriedanirishfarmer.com/tag/irish-foodies/http://marriedanirishfarmer.com/tag/irish-foodies/http://marriedanirishfarmer.com/tag/irish-food-photography/http://marriedanirishfarmer.com/tag/irish-country-living/http://marriedanirishfarmer.com/tag/irish/http://marriedanirishfarmer.com/tag/ireland/http://marriedanirishfarmer.com/tag/imen-mcdonnell/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/i-married-an-irish-farmer/http://marriedanirishfarmer.com/tag/growing/http://marriedanirishfarmer.com/tag/giy/http://marriedanirishfarmer.com/tag/foodies/http://marriedanirishfarmer.com/tag/farming/http://marriedanirishfarmer.com/tag/farm/http://marriedanirishfarmer.com/tag/artichoke-ramekin/http://marriedanirishfarmer.com/tag/artichoke/http://marriedanirishfarmer.com/tag/american/


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March, and happily belly up to a hot paper plate of corned beef and watery cabbage with a side order of green

tainted lageror two {hic}.

It was a ritual, never gave much thought as to why we would do such a thing, we just did.and ohhh, was it

fun. Fast forward to life in Ireland where the closest thing to corned beef is that chunk of spiced beef found inthe supermarkets at Christmas time or another option resembling something very close to SPAM. My first

truly Irish St. Patricks Day celebration at the farm probably confirmed my father in laws suspicions that I

was mad when I asked if he had ever eaten corned beef on St. Paddys Day. And, while I have come to grips

with no longer enjoying corned beef served out of a Nesco on the Day, I have yet to work through the 5 stages of

grieving my beloved corned beef and swiss on rye for lunch.

Nowadays, Paddys parties are a bit more civilized for myself and our family. We tend to go to the local

afternoon parade and then come home and have our tea (tea = supper on the farm); a picnic of whatever

cold cuts, cheeses, spreads, vegetables Ive picked up from the farmers market along with a quick baked loaf

of brown soda bread and a little dessert. Ive written a piece for the Dean & Deluca Gourmet Food

Blog about that first St. Patricks Day experience and also what delicious Irish eats well have this year, have

alook and see.
http://thegourmetfoodblog.deandeluca.com/authentic-irish-st-paddys-day/http://thegourmetfoodblog.deandeluca.com/authentic-irish-st-paddys-day/http://thegourmetfoodblog.deandeluca.com/authentic-irish-st-paddys-day/http://thegourmetfoodblog.deandeluca.com/authentic-irish-st-paddys-day/http://thegourmetfoodblog.deandeluca.com/authentic-irish-st-paddys-day/http://thegourmetfoodblog.deandeluca.com/authentic-irish-st-paddys-day/


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This weekend we also celebrate another holiday in Ireland: Mothers Day! Yes, Mothers Day is in March,

not May on the craggy green isle. Therefore, I am entitled to two special days, in theory. Not so much on

paper or in real life, but the option is there if ever a certain farmer would like to be generous {cough cough}.

One of the best parts about Spring in Ireland has to be fresh rhubarb. Rhubarb compote, rhubarb ice

cream, rhubarb clafoutis, rhubarb cake, rhubarb muffins, rhubarb crumble and a personal favourite, my very

special rhubarb pudding. This recipe for rhubarb pudding came about by happenstance a few years back when

I realized I didnt have oatmeal for my spring rhubarb-berry crumble to bring to the farm for Easter dinner. I

had made the oaty version for Mothers Day the first year I was here and everyone really loved it, especially

Grandma whose compliments were ever so heartwarming. I was asked to bring it again for Easter that year,

but that morning I suddenly realized we didnt have the oats to make the crumbly part so I subd flour and

came out with a cakey, cobbly, crispy on top, cray cray goodrhubarbumm, pudding. I brought it to dinner and

we ate it for dessert with dollops of vanilla yogurt and everyone said it was even better than the crumble.

{yippee!}
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I submitted my recipe which I named Farmhouse Spring Pudding to Sweet Paul magazines Happy

Dishcompetition last month and he chose it for his Spring 2012 issue, which is online now! I am still

pinching myself. I love, love, love reading Sweet Paul; his motto is chasing the sweet things in life and the

magazine always lives up to that.beautifully designed and filled with easy + elegant recipes, fun + stylish

crafts, entertaining ideas, shopping tips and more. Pour yourself a cup of tea and give it a good browse whenyou have some time. Here is a link to the recipe (mag photo and styling by Sweet Paul) and another link to

the NY Times Diners Journalwho also enjoyed reading about my rhubarb cake! Give it a go when your

rhubarb roosts and let me know how you like it =)

Have a Happy St. Patricks & Mothers Day!

Slan Abhaile,

Imen xx

Photos and styling by Imen McDonnell 2012

Tags: American, Dean and DeLuca, farm, farmer, food, foodie, foodies, I Married An Irish

Farmer, ireland, Irish, Irish food photography, married a farmer, Mother's Day,Spring Farmhouse

Pudding, St. Patrick's Day, St. Patrick's Day recipes, Sweet Paul magazine

Farmhouse Milk Loaf06 Mar 2012
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Pan, soda, cobb, bloomer, brown, batch, granary, rolled, basket, milkall names of beautiful breads that

you will find in any Irish market or bakery on any given day, and all names of breads that totally eluded me upon

moving to Ireland.

Milk bread in particular sounded appealing to me. I stumbled upon a loaf a couple years back and gave it a

try, loved it, asked some friends if they knew what it was (no), then somehow forgot all about it. This dairy-

based bread came up in conversation at the farm the other day when I was discussing an email that I received

from an American blog reader who had spent considerable time in Ireland. She wondered if I had a recipe for

plain old sliced white pan which I will post very soon (promise!), but in the meantime, I had discovered the

farm recipe for old-fashioned milk bread and couldnt wait to give it a try.

After getting a jug of fresh morning milk from the dairy, I made a cup of coffee and measured all of my

ingredients. I made the recipe two ways: First using plain (all-purpose) flour and secondly, using strong

(bread) flour. The plain flour will make a softer/cakey almost tea bread and strong flour creates an airier,

sandwich-style texture. The milk creates a very rich flavour and texture, and both versions are wonderful.
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After combining the flour with butter then adding the salt, sugar and yeast, I added the fresh warm milk.

Once it was all mixed, I began to knead the dough which became incredibly velvety and smooth.

Ten minutes later I rolled the dough into an oblong shape and popped it into the loaf pan to rise for about 25

minutes (or until its just peeping over the top of the pan) Finally, I slid the pan into a hot oven and 30-40

minutes later out came a gorgeous loaf of bread. Just perfect served warm with fresh honey butter and a

colourful salad.
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http://marriedanirishfarmer.com/2012/03/06/farmhouse-milk-bread/018c5052677b11e180d51231380fcd7e_7/


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Slan Abhaile,

Imen

Photos & Styling by Imen McDonnell 2012 (photos are of the plain/cream flour version)

Tags: American, dairy, farm, Farming, flour, food, foodie, foodies, I Married An Irish Farmer, Imen

McDonnell, ireland, Irish, Irish baking, Irish country living, Irish food photography, milk bread

Irish Dulse Butter28 Feb 2012
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At around this time last year, food courtesans from all over Ireland were flocking together in Donegal to

celebrate Inishfood, Irelands Glastonbury of Food as Suzanne Campbell aptly implied. Inishfood was a

renegade event organised by the remarkable (and indefatigable!) Donal Doherty ofHarrys

Restaurant with Kristin Jensen andCaroline Hennessy of the IFBA and

supported/promoted/assisted/accompanied by a myriad of proud Irish artisan food

enthusiasts/producers/journalists/bloggers and broadcasters. Even Parisienne Trish Deseine, a Norn-

Irelander, who is one of Frances most celebrated food writers, joined us virtually with encouraging +

inspiring words that were read over coffee during the welcoming gathering on Saturday morning.

The farmer and I drove from the southwest of Ireland to the stunning northernmostInishowen Peninsula on

a rainy and cold Friday afternoon. In total, the drive took about 5 hours, and even though we did not know

exactly what to expect once we were there, there was a feeling that we would be participating in something

really special and unforgettable. For the record, special and unforgettable was a mass understatement.

We arrived at our beautiful riverside B&B at dusk and were greeted by Margaret and William Grant, the

charming couple who own Westbrook House. We sat in their cozy kitchen breezily chatting away about
http://basketcasetheblog.blogspot.com/2011/03/inishfood-good-food-enthusiasm-and-one.htmlhttps://twitter.com/#!/harrysdonalhttp://www.harrys.ie/http://www.harrys.ie/http://www.harrys.ie/http://edible-ireland.com/http://www.bibliocook.com/http://www.irishfoodbloggers.com/http://www.chocolatebytrish.com/about-trishhttp://en.wikipedia.org/wiki/Inishowenhttp://www.westbrookhouse.ie/http://marriedanirishfarmer.com/wp-content/uploads/2012/02/647afe1e5b1611e1b9f1123138140926_7-1.jpghttp://www.westbrookhouse.ie/http://en.wikipedia.org/wiki/Inishowenhttp://www.chocolatebytrish.com/about-trishhttp://www.irishfoodbloggers.com/http://www.bibliocook.com/http://edible-ireland.com/http://www.harrys.ie/http://www.harrys.ie/https://twitter.com/#!/harrysdonalhttp://basketcasetheblog.blogspot.com/2011/03/inishfood-good-food-enthusiasm-and-one.html


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farming, inn-keeping, and relations between the north and the south. In that time, I also spied a vintage

butter churn on the countertop and explained that I would be doing a butter making demonstration at the

festival the following day. Margaret insisted that I take along their churn. It was kismet because I had been

looking for that exact style of churn to use in my presentation as a reference and wasnt having luck sourcing

it. Talk about Irish hospitality!

They showed us to our comfortable bedroom; all the rooms were named after a child in their family and we

had one of the daughters rooms whose name was written on the door, but I cannot recall it at the moment.

What I do remember is that this was my first time staying in an Irish B&B and it couldnt have been a better

experience.

After we freshened up a bit, we were collected and taken to Linsfort Castle for some to be revealed evening

festivities. We were dropped at the entrance of the large country house with a group of others and then were

escorted down a torch lit sandy lane toDarren Bradleys cottage on the sea. As it was still winter, there was a

damp chill in the air, but once we joined the group huddled around Darrens handcrafted outdoor brick oven

with pizzas popping out every 5 minutes, we were fine and toasty. When we were handed a bottle of Irish

craft beer and a slice of hot pizza creatively topped with black pudding, potato and rosemary, we were

officially all warmed uphave a look: (and listen to that lovely Northern Ireland dialect!)

After plenty of chat and cheer at the pizza and beer party, we gathered inside Linsfort Castle where

traditional Irish folk stories and music were shared in front of a blazing hearth fire. We all gobbled down

bowls of hot venison stew and sipped on more craft brews. I kept pinching myself to see if it was all for real

because I felt so transported to a magical place that when I looked around the room it was hard not to

imagine that we were all characters playing out scenes in a beautiful Irish arthouse film.

The next day, everyone gathered atHarrys in Bridgend where a series of food demos and chat took place

with the group happily sharing the same love and enthusiasm for Irish food and the idea of Ireland: The Food

Island. Sally McKenna, ofThe Bridgestone Guides, Mag Kirwin ofGoatsbridge Trout Farm, David Tiernan

ofGlebebretha Cheese,Ella McSweeney from Ear to the Ground, Craft butchers, Ed Hick, Pat Whelan, Jack

McCarthy, TJ Crowe ofCrowes farm, Seanean and Collin from L Mulligan Grocer in Dublin to name just a

few. A plethora of blogger friends, new and not so new, mingled around a smorgasbord of food for everyone

to sample, it was an Irish food paradise.

That evening, we enjoyed an unbelievable no menu meal at Harrys. Shared serving platters which were

continuously delivered to our communal style tables were adorned with food all sourced within minutes from

the restaurant. During the night, I had a conversation with Zack Gallagher ofThe Irish Food Guide. He

encouraged me to use dulse (he recommended pepper dulse) to flavor my farm butter. I went home thinking

about doing just that and like so many other brilliant suggestions, it took me a bit to get there. Last week, I

finally got my hands on some dulse and decided to make butter with it. The flavour knocked our socks off.
http://www.ebay.com/itm/vintage-dazey-butter-churn-4-qt-red-football-top-/251004141215?pt=LH_DefaultDomain_0&hash=item3a71033e9f#ht_500wt_1183http://www.ebay.com/itm/vintage-dazey-butter-churn-4-qt-red-football-top-/251004141215?pt=LH_DefaultDomain_0&hash=item3a71033e9f#ht_500wt_1183http://www.linsfortcastle.com/http://woodfiredpizzaoven.blogspot.com/http://woodfiredpizzaoven.blogspot.com/http://woodfiredpizzaoven.blogspot.com/http://www.harrys.ie/http://www.harrys.ie/http://www.harrys.ie/http://kitchenlifeskills.blogspot.com/http://www.bestofbridgestone.com/http://goatsbridgetrout.ie/http://www.glebebrethan.com/http://cowluck.blogspot.com/2011/04/inishfood-festival-year-1.htmlhttp://www.rte.ie/tv/eartotheground/http://www.hicks.ie/http://www.jameswhelanbutchers.com/http://www.jackmccarthy.ie/shop/http://www.jackmccarthy.ie/shop/http://www.crowefarm.ie/http://www.lmulligangrocer.com/http://www.irishfoodguide.ie/http://www.irishfoodguide.ie/http://www.lmulligangrocer.com/http://www.crowefarm.ie/http://www.jackmccarthy.ie/shop/http://www.jackmccarthy.ie/shop/http://www.jameswhelanbutchers.com/http://www.hicks.ie/http://www.rte.ie/tv/eartotheground/http://cowluck.blogspot.com/2011/04/inishfood-festival-year-1.htmlhttp://www.glebebrethan.com/http://goatsbridgetrout.ie/http://www.bestofbridgestone.com/http://kitchenlifeskills.blogspot.com/http://www.harrys.ie/http://woodfiredpizzaoven.blogspot.com/http://www.linsfortcastle.com/http://www.ebay.com/itm/vintage-dazey-butter-churn-4-qt-red-football-top-/251004141215?pt=LH_DefaultDomain_0&hash=item3a71033e9f#ht_500wt_1183


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Spicy, saltythis seaweed adds a dimension of flavour to the butter that you cant quite put your finger on,

but brings enormous satisfaction and makes you want more (umami?).

I brought my dulse butter to the table of a photo shoot that I took part in last week at the stunning Village at

Lyons in County Kildare. The shoot was for a feature on food and rural living that will be published in theexciting new Irish glossy Irish Country Magazinecoming out on 29thMarch. Heres a fun snap from the day

(from bottom right to left, Ella McSweeney, Pat Whelan, Yvonne Kerr (deputy editor), me, Lorna Sixsmith)

You can learn how to make your own butter with my DIY editorial here; afterwards, just finely chop up a

handful of softened dulse and massage into your butter. You wont be disappointed.

Inishfoodwill return again this year over the May 18-20th weekend, and we already have the Westbrook

House booked!

Slan Abhaile,
http://www.garrendennylane.com/http://marriedanirishfarmer.com/2011/01/03/irish-farmhouse-butter/http://marriedanirishfarmer.com/wp-content/uploads/2012/02/irishcountrymagshoot.jpghttp://marriedanirishfarmer.com/2011/01/03/irish-farmhouse-butter/http://www.garrendennylane.com/


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Imen

Dulse butter photo by Imen McDonnell 2012. Irish Country Magazine photo taken on location by food

stylist, Sharon Hearne-Smith.

Tags: butter, Crowes Farm, Darren Bradley, Donegal, Dulse, Ella McSweeney, farmhouse

butter, Farming, food, foodie, Goatsbridge Trout Farm, Harry's Bar, I Married An Irish Farmer, IFBA, Imen

McDonnell, Inishfood, Inishowen, ireland, Irish, Irish Food Guide,Irish food photography, L. Mulligan

Grocer, Pat Whelan, Seaweed, Suzanne Campbell,The Bridgestone Guides
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Stinging Nettle Tea