Feeding the Celtic TigerListen to this show In honor of St. Patrick's Day, this week's international show is devoted to the contemporary Irish cuisine inspired by recent economic boom and centuries of tradition. We're off to County Cork to meet a holy food trinity made up of three local women transforming Irish cuisine. At Ballymaloe Cookery School in Shanagarry, Darina Allen, author of Irish Traditional Cooking, introduces us to Irish cooking today and offers several recipes for a St. Patrick's Day meal that showcases great Irish food. You can find recipes for Scallion Champ and Irish Country Rhubarb Cake here and even more on the Ballymaloe St. Patrick's Day page. Like many before her, Sally Barnes turned hardship into a business: Woodcock Smokery. She demonstrates the technique for smoking the perfect salmon and confesses the best way to eat smoked salmon. You can find Woodcock Smokery salmon around the world, especially in Ireland, the UK, Italy, and Japan and often at Zingerman's in the US. Giana Ferguson shows us around the farm where her Gubbeen Cheese is produced and talks about the other great food ventures her family has undertaken from her son's cured meats to her daughter's organic gardening. Gubbeen is distributed through Neal's Yard Dairy. In the US, you can find it where you find Neal's Yard cheeses and in many Whole Foods markets. We finish up with some St. Patrick's Day beer recommendations from the Eat Feed Dedicated Zymurgist, Rob Hanson. Music Credits Special Thanks
|
When you use our links to purchase books and tools from the podcast, you help the support the show. Thanks! |
