Irish Coddle

Irish CoddleCoddling
There I was, minding my own business reading my email when a message popped up in my Inbox that I couldn’t ignore. It was a recipe that made me stop in my tracks (so to speak). I don’t want to say this kind of thing happens all that often. But, occasionally something will appear in my email that makes me stop all other activities and take a look. Nine times out of ten it is because the recipe is for something I have never heard of. And, the rest of the time it is because the picture shows something that just looks so good that I have to just stop and stare. This particular occurrence was a combination of both.

It is mid-March which means there have been plenty of St. Patrick’s Day food ideas being spread around the online food world. And, this message definitely qualifies. I am a big fan of Irish food. I eat it. I cook it. And while I am certainly not an expert on Irish cuisine I would say that I am comfortable enough with it to not be surprised. I was wrong. Until that message arrived in my Inbox, I had never heard of an Irish Coddle. Irish stew? Yes. Irish Soda bread? Certainly, just not an Irish Coddle. Obviously, I had to do some research.

Traditionally, a coddle is a means to use up any leftovers so, more often than not, there is no actual recipe to follow. You just work with what you have. Judging by the recipe in my email, working with what you have will yield a dish that is the epitome of comfort food. How can you go wrong with bacon, sausage, potatoes, and onions? The idea so excites my food nerd self that I have been telling friends about this recipe when talking about St. Patrick’s Day plans at high school baseball games. Needless to say, this is what we’re doing for St. Patty’s Day.

Take a look at the recipe yourself to decide if it is worth bucking your corned beef and cabbage tradition…

Irish Coddle Recipe
Adapted from the Food Network
Yields 6 servings

The traditional recipe for an Irish Coddle varies from family to family. And, also varies according to what is in the fridge. For example, we have included carrots as an option in this recipe. You could opt to use another root vegetable or omit them entirely.

The main components of an Irish Coddle are bacon, sausage, potatoes, onions, and plenty of black pepper and fresh parsley. Finishing it off with some stout yields comfort food perfection. Read more…

Stonewall Kitchen Lemon Herb Aioli

Stonewall Kitchen Lemon Herb AioliCreamy and versatile, Stonewall Kitchen Lemon Herb Aioli makes a wonderful sauce for all kinds of dishes. The bright lemon flavor of the aioli is enhanced with just the right touch of garlic, dill, and tarragon. It’s a perfect balance of lemon, herbs, and garlic without being overpowering. Read more…

Strawberry Rhubarb Crisp

Strawberry Rhubarb CrispRhu the Day
I am not really sure when I realized that I was a fan of Rhubarb. It’s not a plant you see a lot in Bay Area gardens, mainly because it prefers colder climates like in Washington and Oregon. That being said, I lived in Oregon for four years. There were plenty of berries but not a lot of rhubarb.

It’s only been in the last ten years or so that I have gone crazy for rhubarb. It took one great strawberry rhubarb pie to get my family hooked. For that reason, I feel compelled to try any rhubarb recipe that comes along.

Over the weekend we held a get-together for a friend who was in from out of town. This meant I was feeding a decent-sized crowd. The main course was easy to put together. Then, I went looking for something for dessert that was fresh, tasty, and said spring but would still feed a lot of people.

When I found this Strawberry Rhubarb Crisp recipe, I knew the search was over. This crisp was a big hit. My son said it was like crack…he couldn’t stop eating it.

I ended up doubling the recipe. But, even keeping the original proportion yields a decent-sized crisp. Don’t worry about leftovers. Even if you do end up with some, this makes an excellent breakfast.

Strawberry Rhubarb Crisp Recipe
Yields 6 servings
Adapted from Food and Wine Magazine

This old-fashioned recipe has a generous, crisp oat topping to complement the tangy filling. The recipe is best served warm with Vanilla Bean Ice Cream. Read more…

Organicgirl Greens

Organicgirl GreensGreens that are easy to love.
We love Organicgirl greens. They are clean, crisp, and last a long time in the fridge—just like hand-picked greens from the garden. You can taste all the distinct flavors. These greens are so tasty that you’ll end up eating more greens. And, they Read more…