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Blimey. It’s been ages since I last wrote.

Wait a minute, can I even say Blimey?

How about Crikey? Have I been here long enough to warrant the use of such wackadoodle colloquialisms? I realise we are in Ireland, not England (or Australia for that matter), but folks here are constantly uttering the likes of blimey, and crikey and other funny expletives that I never, EVER would have imagined spewing out of my own mouth like I do now. I also say things like GARE-EDGE (Garage) and toilet instead of bathroom (Ewwww) too.

God help me.

Lo and behold, it looks like my last post was a potato post too. Sorry. But, this is Ireland, right? Spuds are a staple. Plus, since it’s time to dig up some new season potatoes, so why not slice them up and make a pizza out of them while you’re at it? I knew you’d agree.

So, Potato.ie and Lovepotatoes.co.uk are doing a fun campaign called Potatoes: More Than A Bit On the Side, and they reached out to ask if I’d want to develop a recipe for it. Clearly, they did not realise that I am essentially the Potato Queen of Kilcolman.

It went like this…

#TastyPotatoes: Hi Imen, want to do a potato recipe for us?

Me: (3 cartwheels and a herkie later) Are you kidding, I’d love to! I love spuds!

#TastyPotatoes: Great, thanks!

Me: I’ll be perfect, I even have a whole chapter in my book dedicated to the art of potatoes, I loooove potato pancakes, lefse, latkes, potato bread……

#TastyPotatoes: Fantastic, thank you!

Me: Did I tell you how much I love potatoes?! (round-off into the splits)

#TastyPotatoes: Okay, we will be back in touch.

Me: Omg wait! potato pizza!!!

#TastyPotatoes: Talk soon.

Me: …..Roasted potatoes………colcannon…..tatties….ahhhhh (back flip, Can-Can)

Here’s what I came up with: a recipe inspired by an unforgettable pizza with a layered potato “crust” we experienced at Blue Hill at Stone Barns in New York last year that Geoffrey has been begging me to try and recreate in our kitchen ever since. We improvised on how to create the crust and you can go crazy with any combination of toppings, we love this little mash-up, and looking forward to our next experiment too.

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I hope you will love it as much as we do!

Potato Crusted Pizza with Gruyère, Carmelised Onion, Rosemary & Thyme
Serves 4-6
The potato crust is the star of this crispy, savoury pizza that is super easy to prepare, gluten-free and delicious.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 1 (12-inch) pizza

Ingredients:
1 teaspoon salt
1 teaspoon freshly-cracked black pepper
4 tablespoons cornstarch
1 1/2 pounds waxy, round potatoes (about 4 medium), scrubbed
3 tablespoons extra-virgin olive oil, divided
40ml beef, chicken or vegetable broth
250g gruyere cheese, shredded
125g prepared caramelised onions (here’s a great technique)
Sprigs of fresh rosemary and thyme

Method
Preheat oven to 200 degrees C.

In a small bowl, stir together the salt, pepper, and cornstarch; set aside.

Using a food processor or mandoline, slice potatoes very thinly and place them in a large mixing bowl.

Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture, and toss again.

Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan or pizza stone covered with parchment paper.

Layer the potatoes, overlapping the slices in concentric circles. Sprinkle the potatoes with the broth, brush them with the remaining oil, then press the potatoes down firmly with your clean hands to compact them into a crust.

Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes or until edges are browned and potatoes are tender.

Remove the potato crust from the oven and spread the carmelised onions, gruyere and herbs over the potatoes.  Return the pizza to the oven for another 10 minutes, or until cheese is softened and the pizza is heated through.  Remove from the oven and cut into wedges and devour.

Slan Abhaile,

Imen

 

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In the Irish countryside the true spirit of St. Patrick’s Day really lives on. My husband and his family still pick a shamrock clover and pin it on their lapel for the day, and now I am a part of that special tradition as well.

I will never forget my first St. Patrick’s Day experience after moving to Ireland. Everything in the little village nearest to us was closed on the day; the post office, the bank, a good number of shops, about the only place with open doors was the church, and I soon realized that it was not only a national holiday, but a religious one as well—though the name should have given that away.

My mother-in-law invited us to the farmhouse for dinner that day, and I could hardly contain my excitement about having my first authentic Irish corned beef and cabbage!

We sat down at the dinner table while Peggy brought out generous plates of roasted pork loin with mashed potatoes covered in a white creamy parsley sauce accompanied by a bit of boiled cabbage on the side. I was stunned. Where was the corned beef, and why on earth was there so little cabbage?

I felt it was necessary to explain to my new family that in America, most people eat corned beef and cabbage on St. Patrick’s Day. My father-in-law looked at me like I was mad and then calmly reasoned, “We do not eat corned beef, t’wouldn’t be the nicest.” I could tell by the look in his eye that corned beef was not held in the same esteem as the beautiful chunk of pork loin, known as “bacon” here in Ireland. I felt at once utterly surprised and somewhat embarrassed. (I later learned that corned beef in Ireland is akin to Spam, it is a type of chopped gelled beef that comes in a square tin)

The truth is, there really isn’t a special meal in Ireland on St. Patrick’s Day. Parades, yes. Parties filled with libations, yes. Shamrock-wearing, yes. But, food-wise, at least in rural Ireland, we all just sit down to a nice meal, which can be anything from roast pork to a T-bone steak, but never, ever, corned beef.

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Over the years, our Paddy’s day celebrations have evolved. We have begun a ritual of going for a long walk on the farm and visiting the fairy fort* (a circular earthen mound-style dwelling from ancient times) for a picnic. I bring all the fixings and we sit under an ivy-covered tree and nibble away, all the time being on the lookout for fairies, and heifers and calves that might be exploring the fort as well.

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Since I always like to try something a little different than roast bacon and cabbage, I found that it is fun to prepare an Asian-style potsticker dumpling with pork, cabbage, and parsley sauce. I borrowed the dumpling wrapper recipe from my friend, Molly Yeh, and went to town with traditional ingredients. A couple of hours later, we walked out the door with a basket of dumplings, dipping sauce, chopsticks and a flask of tea. With a picnic like that, who needs corned beef and cabbage! This recipe is in my chapter entitled New Traditions in The Farmette Cookbook: Recipes and Adventures from my Life on an Irish Farm. 

Paddy’s Day Bacon & Cabbage Potstickers
Makes 20 medium sized dumplings
For the wrappers
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup boiling water
1/2 cup cold water
In a medium bowl, combine flour and salt. Gradually stir in boiling water until the mixture is mealy.
Gradually add the cold water and stir until the mixture turns comes together into a dough.
Knead dough on a floured surface, adding more flour as necessary, until the dough becomes smooth.
Transfer to a clean bowl, cover it with a damp towel, and let the dough rest while you make the filling.
For the Filling:
6 ounces cabbage, roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon grated fresh ginger
1/8 cup minced parsley
1/3 pound shredded smoked ham (or smoked Irish bacon)
1/8 teaspoon ground white pepper (or freshly ground black pepper)
1/2 tablespoon soy sauce
1/2 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon sesame oil
For the slurry
1 tablespoon cornstarch
1/2 cup water
For the dipping sauce
2 tbsp sesame oil
¼ cup brown rice vinegar
½ cup scallions (spring onion)
¼ cup soy sauce
Make the wrappers In a medium bowl, combine flour and salt. Gradually stir in the boiling water until the mixture is mealy. Gradually add the cold water, and stir until the mixture comes together into a dough.
Knead dough on a floured surface, adding more flour as necessary, until the dough becomes smooth. Transfer to a clean bowl, cover with a damp towel, and let rest while you make the filling.
Make the filling Put the cabbage in a food processor and pulse until finely minced. Transfer to a large bowl and sprinkle with the salt. Let sit for 10 minutes. Pulse the ginger, parsley, ham, pepper, soy sauce, rice wine, and sesame oil to food processor to mix well. Set aside. Squeeze the water out of the cabbage and into the sink. Place the dry cabbage in a dry bowl and add the ham mixture. Fold together with your hands.
Make the dumplings Roll out the dumpling dough into a circle and cut out wrappers with 4-inch round cookie cutters (or the top of a wineglass or teacup). Set aside. Mix together the cornstarch and water for the slurry in a small bowl. Take one dumpling wrapper, and spoon about 1 tablespoon of the ham mixture into the middle. Dip one finger into the slurry, and paint the edges of the dumpling wrapper. Fold the bottom side of the wrapper over the filling and press into a half-moon shape. Place on a baking sheet, cover loosely with plastic wrap, and repeat with the rest of dumplings. Make sure the dumplings do not touch each other on the sheet.
When all the dumplings are assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours. To cook, half-fill a large pot with water and bring to boil. Gently slide in one-third of the dumplings. When the water returns to a boil, turn the heat down and simmer gently for 6 to 8 minutes. Remove with a slotted spoon, and repeat with remaining dumplings.
Coat the bottom of the frying pan with oil and place over medium heat until hot. Fry dumplings until they are golden on each side.
Make the dipping sauce Heat the sesame oil in a saucepan until it smokes. Add the scallions, then the brown rice wine vinegar and soy sauce. Mix well, then take off heat and pour into bowl for dipping.
Scullery Notes: Salting and squeezing the water out of the cabbage is essential. It prevents dumplings from being waterlogged and soggy. 

*The term Faerie is derived from the Gaelic word “Fé erie”, meaning the enchantment of the Fées, while Fé is derived from Fay, which is itself derived from Fatae, or the Fates. The term originally applied to supernatural women who directed the lives of men and attended births. Now it has come to mean any supernatural creature tied to the earth, except monsters and ghosts. In Ireland, the Faeries are called the Aes Sídhe, pronounced eye-shwee) Sídhe are also the name for the earthen mounds and hills that dot the Irish landscape. Irish mythology, legends, and folklore claim the Faeries live under these mounds, so the term sídhe has come to mean Faerie in general, but it more properly refers to the palaces, courts, halls, and residences of the Faeries. However they are known by a wide variety of euphemisms, including “the Fair Folk”, “the Good Neighbors”, “the Little Folk”, “the Little Darlings”, and “the People of Peace”.

Slan Abhaile,

Imen

Photos by Imen McDonnell. Styling by Sonia Chaverri Mulford 2015.

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kneecaps
Picture this.

You walk into a 1960’s-style supper club/ballroom in a small midwestern American town. It doesn’t matter that it is the noughties; nothing has changed since the place first opened in 1964. There is the same wooden bar with high vinyl covered stools, the same wall-to-wall carpeted dining room with numbered round tables and upholstered swivel chairs, the same salad bar with spinach and oily hot bacon dressing, German potato salad and green aspic. Broasted chicken and potatoes feature on the menu along with a filet mignon that you could cut with a butter knife. Everything is plush and gold and burgundy and bold shades of emerald. You remember a pint-sized version of yourself holding a maraschino tinted Shirley Temple in hand, your bearded father with an extra bitters brandy old-fashioned, and your Aqua Net scented stepmother sipping a drink called “bacardi” with a small b.

You glance into a smoky side room where there are people dancing. One-two-three, one-two-three, oom-pa-pa, oom-pa-pa, couples shuffle around the room with the odd added back leg kick for good measure. They are happy. The place is abuzz. There is dim light everywhere except for this ballroom which is harshly lit with fluorescents. Everywhere you look, it’s like time stood still.

Back in the dining room there is a long table in a corner covered in white linen, and suddenly you recall a time when dozens of small deep-fried doughnuts topped with fluffy dollops of fresh cream would fill such a table. There are spotlights beaming down on the table as if to showcase whatever greatness will eventually grace its top. You can’t keep your eyes off the table. Someone plays Kenny Rogers on the jukebox in the bar and you hear people hmmm hmmmm hmmmm-ing in the distance. You do not get distracted. That table is the promised land of desserts. There will be other bits on that dessert table, but you know they will pale in comparison to the kneecaps.

Yes, I said kneecaps. Those delicate doughnut cream puffs are called kneecaps. I always presumed that if you closed your eyes and squinted they might look like someone’s kneecap. I do not know, but that’s what they were called.

Kneecaps were in my book and they got cut. It might have been because (little did I know) kneecapping was a form of torture during the Troubles in Ireland.

Or, could be simply because they just plain don’t sound good.

But, I am here to tell you, there isn’t much better in the way of creampuffery (forgive the portmanteau). I would go as far as to dare you to show me a better form of creampuff. (yes, that really is a dare.)

Plus, if you come up with a better name, we can just change it, right?

Find my recipe below.

hen

Now, for some Sunday Bits….

My book is making its way into the world next month, and Image Living & Interiors has provided a very special sneak preview in its March issue, here’s a taste

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Our friends and world-class photographers, Andrea & Martin Hyers, have begun hosting their own intrepid photography retreats. The first one will take place in the Andes Mountains of Peru and I’d give anything to be along for the ride. Check out more details here.

We are welcoming calves night and day on the farm, spring is the season for new life and we are embracing every moment of it!

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Natural Born Feeder’s Rozanna Purcell claims that I was instrumental in getting her to start blogging about food, I don’t know if I can take credit for that, but I will vouch for her stunning book filled with nutritious, tasty recipes. For example, these Virtuous Viscounts that remind me of Girl Scout Thin Mints, minus the sugar! You can order her book here.

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I recently stumbled upon a brilliant app called Beditations. Basically you pop it on when you go to bed for an evening meditation and you are awakened with a meditation “alarm” to start your day. I can’t recommend morning meditation enough for the pursuit of daily balance, calm, and well-being. For me, this practice has been life-changing and the Beditation app just makes it easy.

Cliodhna and I are planning our next Lens & Larder retreat with the amazing Renée Kemps, last year’s Saveur Food Blog Best Photography winner. I met Renée when were in Brooklyn for the awards last June, and on top of being an incredible photographer, she is just as sweet as pie. More details on our website soon.

I’ve added a few more bits to the events page, my Limerick book launch taking place at O’Mahony’s in Limerick City at 7pm, 9th March. There will be music, wine, my best brown bread and homemade butter. Come along if you’re free! Also, I’m pairing up with Claire Ptak and her Violet Bakery in London for a special Farmette + Violet Pop-Up on the 22nd of March from 12-4pm. SO excited for that!!!

 

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Dairy Cream Kneecaps
Kneecaps were one of my greatest childhood indulgences. At many large gatherings on my father’s side of the family, there would be a seemingly endless tray of kneecaps on the dessert table where I often found myself hovering around the general vicinity for more time than I probably should have. Kneecaps are essentially tiny cream puffs, only the puff is a very lightly yeasted, raised doughnut with cream simply dabbed into a wee dent in the middle. The pastry to cream ratio is perfectly balanced. These are such a treat, especially with farm fresh sweet cream, and would be a superb addition to afternoon tea or a special celebration.
Makes One Dozen
1/4 cup warm water (105 to 110 degrees F)
2 (.25 ounce) envelopes active dry yeast
1/2 cup vegetable shortening
1/2 cup sugar
3/4 teaspoon salt
2 eggs
2 cups milk
6 1/2 cups all-purpose flour
4 cups peanut or vegetable oil for frying
1 cup confectioners’ sugar for dusting
2 cups heavy cream, whipped
Pour warm water into a small bowl, and sprinkle yeast on top; set aside for 5 minutes. Cream together the shortening, sugar, and salt. Add the eggs, one at a time, while continuing to mix. Pour in the milk and the yeast alternating with the flour until smooth. Place dough into a greased bowl, and turn over to grease the top.
Cover with a light towel, and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
Once the dough has risen, punch down, and roll out on a floured surface to 1/2 inch thick. Cut into rounds with a 2 inch round cookie cutter, cover, and allow to rise another 30 minutes.
Fill deep saucepan with 4 inches of oil. Heat oil to 375 degrees F (190 degrees C).
Use your thumb to make an indent in the center of each kneecap. Fry in the hot oil a few at a time until golden brown, 1 to 2 minutes per side. Remove to drain on a paper towel, and allow to cool to room temperature, about 30 minutes. To serve, dust the kneecaps with confectioners’ sugar, fill the indents with whipped cream.

Slan Abhaile,

Imen

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“We must be willing to let go of the life we have planned, 

so as to have the life that is waiting for us.”

-Joseph Campbell

I met this fine-looking farmer when he was visiting the United States one particularly frigid week in February 2004. It was his second visit to the Twin Cities of the American Midwest, where I had been hunkering down in hibernation mode for the winter. He had come to visit a childhood mate who had moved to St. Paul, Minnesota after secondary school. It was only his second time in Minneapolis, the beloved city that I had recently returned to after a production stint an at Emmy award-winning television show in New York City.

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Prior to New York, I had spent a chunk of time living the hazy, surreal, set-life of Los Angeles. I loved the buzz of film sets and sound stages and just being a part of the team behind-the-scenes. I grew up an ambitious girl in small-town Wisco, and was always eager to break away to the bright lights of a big city. In Minneapolis, I had found balance working as a creative producer for an influential, (if somewhat Mad Men-esque) advertising agency, while traveling globally to execute broadcast television campaigns for international beauty and food brands. I lived comfortably in the middle of the picturesque city, and if I was going anywhere else, you could hedge your bets that it would be back to Brooklyn.

On the evening we were introduced, I hadn’t fancied going out, but I was persuaded by a colleague who was desperate for a fun night after a long workweek. I wasn’t feeling terrific that day, so I prettied myself up as best as I could and got on with it, as you do when all you really want to do is lounge around in flannel pajamas and sip chamomile tea all evening. Before I knew it, my taxi arrived, and I mustered the energy to run out the door.

We were having a laugh with friends at a newish downtown lounge when a handsome flaxen-haired fella breezed past our group, turned his head and shot us a smile. As he was waiting for his drink at the bar, my friend starting chatting with him. Or was she chatting him up? Either way, I could see that he was very polite and by the lilt in his voice, I noted that he was clearly not from the United States, though I couldn’t quite place his accent.

After a casual introduction, I learned that this striking man with the unusual accent was named Richard McDonnell. And, judging from his fair-skinned, ginger-topped mates sipping pints of Guinness, I put two and two together and wielding some heavy-handed stereotypes guessed that they were all either from Ireland or perhaps the UK.

The evening was becoming far more interesting than I had anticipated.

Later, as the others trailed off in conversation and dance, Richard and I found ourselves at a table alone and began to get to know one another. He revealed that he lived on a farm in the Irish countryside that had been in his family since the 1800’s and that he had a university degree in philosophy. What a fascinating combination, I thought. Kant, Hobbes, Plato had been impossible for me to get my head around in my university studies, and farming….well, I had never stepped foot on a real working farm in my life.  He also shared that his star sign was Aquarius, as is mine. I warmed to him. Though I occasionally found it hard to understand his thick Irish brogue, he had no shortage of charming and funny quips, which kept me in stitches all evening long.

At the end of the night, Richard said he would only be in town for a few more days and asked if I would join him for dinner the following evening. Somewhat reluctantly, I agreed. Despite enjoying our lively conversation, I was still not sure if I really wanted to see him again. I wasn’t keen on romance at the time. But, he said “think about it and choose your favorite restaurant,” and suddenly I was torn between fun visions of the best melt-in–your-mouth butterknife steak at kitsch and campy Murray’s or the only authentic spaghetti and meatballs in town washed down with goblets of Barolo at the quiet little trattoria in my neighborhood. We exchanged phone numbers and went our separate ways.

Early the next morning, he texted me to say he was looking forward to our dinner. I panicked. Happily busy with a creative career that kept me constantly working and traveling, I had convinced myself that I had no time or energy to put into developing a rewarding relationship, or was I just simply nervous and unsure of myself? If I knew one thing, it was that I had no designs on dating a farmer from Ireland! Still, Richard was awfully attractive, intelligent, and quite charismatic, so despite my hang–ups, I agreed on the stipulation that my bubbly Aussie friend and her lovely husband would join us. After all, a girl can never be too careful, right?

We met at a quaint new eatery that had been getting excellent reviews. Built into a historic neighborhood bakery, the space was intimate and filled to the brim with vintage bistro charm and personality. Looking in from the outside on a brisk winter’s evening you could see tables situated behind spacious steamed-up lead glass windows with enchanted looking people dining together in dim candlelight. The quiet sounds of Chet Baker could be heard under the commotion of lively dinner conversation, the atmosphere was romantic and convivial at once, the best sort of combination.

Richard walked in, all refreshed, pressed and dressed, and I must confess, I felt a twinge of excitement in my tummy when our eyes met. I introduced him to my friends, and the conversation, laughter, and Burgundy flowed all night long.

The food was sensational. We both ordered coq au vin, which was so rich and tender that I may have actually been able to eat it with a dessert spoon. For our final course, an unforgettable chocolate fondant with a lavender-laced molten center that took my breath away. I will never forget the perma-grin I was sporting from ear to ear all evening.

At the end of the meal, Richard excused himself and discreetly paid the entire bill. Clearly chivalry was not dead to him, but I insisted on chipping in as well. Later that evening he told me that it was his birthday. I marveled at his level of modesty, as such information would have certainly been divulged during dinner had it been my birthday.

I wondered, could he be for real?

After we said goodnight, I turned the events of the evening in my head over and over. I came to the conclusion that being selfless and humble is absolutely alluring. Not all, but plenty of men that had previously come into my life were far more preoccupied with their own interests and never seemed to cease speaking in a certain style of egoistic banter; a personality trait that Richard McDonnell did not seem to possess.

Richard was planning to return to Ireland on Valentine’s Day and inquired,

“So, tell me, who will be your Valentine this year?”

…to which I demurely replied,

“why, my father, of course”.

When I arrived at my office on the morning of his departure, I was greeted with an enormous basket of beautiful flowers and a card that read,

“Well, you’re my Valentine”.

I was hooked.

That romantic gesture launched over a year of transatlantic dating romance, the requisite meeting of the families, (my father gave his blessing the minute he realized I couldn’t stop “smiling like a Cheshire Cat” whenever we were together), and hopping around to holiday spots together as I traveled on production business overseas. Soon, we knew that we wanted to spend more time together on a permanent basis, which was a glorious notion, except this meant one of us would have to uproot and relocate.

We were two people who had fallen hopelessly in love who had to make a choice, which wasn’t going to be easy. I knew that Richard wasn’t in a position to “relocate” his family farm, and my work was seemingly more flexible, but I couldn’t be sure.

Finally, I decided brazenness could pay off; I took the risk and leaped!

 

hen

Rich Chocolate Buttermilk Cake
Over the years, I have come to the realisation that a farmer’s affinity for chocolate could quite simply be attributed to energy-craving exhaustion. Nevertheless, it is a family favorite so I decided early on that I would have to perfect a chocolate cake that the whole farm would love. I wanted to create a creamy, mellow, super moist chocolate-y-but-not-overpoweringly-so chocolate layer cake. The test was on. I started with a sour cream chocolate cake, then tried crème fraîche, and even tried cream cheese. While a couple of those tasted very nice, not until I incorporated buttermilk did I discover the ideal formula. This is a rich, dense, somewhat tangy cake with a super-buttery chocolate buttercream icing and creamy deep chocolate ganache. It is well suited for chocolate loving family and friends, yet still a treat for those who claim they aren’t crazy for chocolate. Make this decadent cake for Valentine’s Day, I swear it is totally tastes like love
Makes one 9” layer cake
For the Cake
1¾ cups (218g) all-purpose flour
2 cups (400g) granulated white sugar
¾ cup (90g) unsweetened cocoa powder
1½ tsp baking soda
¾ teaspoon salt
2 large eggs
1 cup (237ml) buttermilk
½ cup (113g) butter, melted
1 tbsp vanilla extract
1 cup (237ml) hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
For the chocolate filling:
7 oz (200g) dark chocolate (70 percent cocoa solids or more), chopped
2 sticks + 1 tablespoon (17 tablespoons) unsalted butter, softened
4 egg yolks
1 1/4 cups (156g) confectioner’s sugar, sifted
For the chocolate ganache:
5 oz (140g) dark chocolate (about 52 percent cocoa solids), chopped
1 1/4 cups (300ml) heavy cream
To decorate:
Chocolate curls
Unsweetened cocoa powder and confectioner’s sugar, to dust.
Bake the cake:
Preheat oven to 350f/175c degrees. Grease and flour two 9-inch baking pans and line with parchment paper circles. Set aside.
In the large bowl of a standing mixer fitted with a paddle attachment, mix together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee. The batter will be runny.
Divide batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until a toothpick inserted in center comes out clean.
Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Pop out and allow to cool on wire cooling rack.
To make the filling:
Melt the chocolate in a bain marie or a heatproof bowl over a saucepan of hot water. Set aside to cool slightly. In a large mixing bowl, cream the butter in standing mixer for at least 10 minutes at high speed, until pale and fluffy. Add the egg yolks and confectioner’s sugar and beat vigorously for another 5 minutes. Once the butter mixture is thoroughly mixed, remove 2 tablespoons and stir it into the cooled, melted chocolate. Then slowly pour the melted chocolate down the side of the mixing bowl (to prevent egg mixture from scrambling) into the butter mixture and fold it in quickly and gently until fully combined and smooth.
To make the ganache
Once the cakes are cooled, you can start making the chocolate ganache. Put the chocolate in a large bowl. Heat the cream to boiling point, then pour it over the chocolate, and stir until it melts. Set aside to cool. With a hand mixer, beat the cooled chocolate cream until it barely forms soft peaks, making sure not to overbeat it, or it will become too stiff to spread.
To assemble the cake
Split the cakes in half horizontally with a sharp serrated knife. Spread the chocolate filling onto each layer and sandwich the layers together. Frost the cake with the chocolate ganache and decorate with chocolate curls, if you wish.

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Slan Abhaile & Happy Valentine’s Day!

Imen x

Cake & farm photos by Imen McDonnell, styling by Sonia Mulford-Chaverri. 

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Banoffee Crepe Cake

09 Feb 2016

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I am delighted to announce the five recipients of my upcoming book, The Farmette Cookbook, Recipes and Adventures from My Life on an Irish Farm: Debra Dorn, Jen Kohan, Martha Bernie, Emily Grace & Sally Savage. Thank you all for your lovely comfort food comments, I had so much fun reading them all! I may be doing another giveaway in March, so stay tuned.

I have also updated my events page with some upcoming book & workshop dates, so please do have a look, we hope to see you around. I will be adding Ireland and UK book event dates very soon, promise!

Now, allow me to introduce this decadent Banoffee crepe cake. Absolutely overly indulgent, somewhat time consuming to prepare, and yet, oh SO necessary on Pancake Tuesday, an Irish holiday for which I am eternally grateful. A celebration that never fails to warm my heart and tickle my tastebuds. This recipe makes the perfect pan(cake) to be enjoyed with family and friends gathered around our table. I hope you enjoy it too.

Banoffee Crepe Cake
Serves 10
Makes about 20 crepes (depending on thickness and diameter)
1 cup plain all purpose flour
¼ teaspoon salt
6 eggs
3/4 litre/21 fl ozs milk
Butter for frying
350ml/12 ozs caramel, toffee, or milk jam
1 tablespoons rum (optional)
300ml/10 fl ozs. heavy dairy cream
½ tsp vanilla extract
3 ripe bananas, sliced into coins
For the crepes:
Combine the flour and salt in a large mixing bowl. In a large bowl with a spout whisk the eggs and milk together until combined. Make a well in the center of the flour and salt mixture and gradually whisk the egg and milk mixture into the flour until thoroughly mixed.
Heat a frying pan on low to medium heat and add a little butter to the pan. Pour a ladle full of batter to cover the bottom of the pan. Don’t get anxious if there are holes or your crepes aren’t perfect-they stack on top of each other. When one crepe side is cooked, gently flip it over. Stack the crepes on top of each other. Cover and cool completely.
Whip the cream and vanilla until stiff peaks form and set aside.
Loosen the caramel with the rum or with a little of the cream if it is too stiff until it is a spreadable consistency.
Assembly:
Spread one crepe with the caramel and then place another on top and place banana slices on top, place another crepe on top and spread that with the whipped cream, and keep alternating until you are on your last crepe.
Scullery notes: you can make the crepes up to two days in advance, or you can buy pre-made crepes if you are short on time.

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Slan Abhaile,
Imen

Photos and styling by Imen McDonnell 2016. 

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milkyricepuds

I know, I know, it’s January and according to every well-meaning food magazine I am supposed to be in full throttle detox-n-dry damnation mode. But, despite my best intentions to become a “new me,” I seem to keep turning up in the kitchen on tippy toes peering into a piping hot oven to supervise blistering dishes of creamy cinnamon and cardamom-scented baked rice pudding. I simply can’t look away from that bubbling picture of gooey goodness; I’m like a school marm with beady eyes on a busy playground, like a magpie on a blackthorn branch ready to swoop down on it’s delicious prey. About every second day, I inevitably find myself hunkered down at my writing desk savouring spoonfuls of irresistibly milky rice pudding by the bellyful.

Someone call Slimming World, I might need an intervention.

In the meantime, I shall choose to view this habit as a sort of restorative treatment, a body wrap of warming and protective wholesome comfort food in preparation for my big year ahead. It’s all about the FOMO on rice pudding. (because you never know when this dairy delight will be extinct) and the YOLO relating to rice pudding (it is actually sort of dangerous.)

The BIG year that I am banging on about would be the year that my first book (aka second baby) is due to hit stores around the world (GULP!) this spring. March 8th to be exact. And, honestly, despite all the minutes, hours, days and years that have gone into bringing this lovechild to life, it still feels like some sort of apparition to me. I suppose until I am actually holding the bouncing hardcover book baby in my hands, I can continue to live my rice pudding dreams. Right?

The Farmette Cookbook, Recipes and Stories from My Life on an Irish Farm is now available for pre-order here, herehere and via all good book outlets. I will be cordially giving away 5 copies upon publication date, so do leave a comment below describing your favourite comfort food (or drink), and your name will be included in the lucky draw.

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Some of my very favourite food heroes got an early sneak peek of the book, and I am gobsmackingly flattered and humbled to share what they had to say (with a heartfelt thanks again to all!)…

“A joyful celebration of life on an Irish farm.  A super, chic book written with the appreciative eye of an outsider who reminds us of the sheer pleasure of living on a dairy farm. Rearing a few table fowl, planting a vegetable garden and an orchard, rediscovering the satisfaction of using home-grown Irish produce to make truly delicious and creative food for family and friends.”—Darina Allen

The Farmette Cookbook is a lovely combination of personal tale and transportive recipe, and it makes me want to come to Ireland tomorrow. In a world full of culinary flimflammery, Imen McDonnell is the real thing: wonderful storyteller and creator of delicious recipes with a traditional edge, all mouthwateringly evocative of this magical place she now calls home.”—Elissa Altman, author of Poor Man’s Feast

“Imen has beautifully captured the rich heritage of Irish farmhouse cooking and cast a 21st century spell on it!”  —Catherine Fulvio, author and award-winning proprietor of Ballyknocken House & Cookery School

“There is magic in Imen McDonnell’s new book, and in her story. Her dedication to uncovering Ireland’s rich food culture and cultivating her own shines through. You’ll want to dive right in, start cooking, and build your own fairy tale.”—Sarah Copeland, author of Feast & Food Director of Real Simple Magazine.

“Imen takes traditional Irish cooking to the next level with her American curiosity and ingenuity. She weaves big city cravings, like potstickers, tacos, banh mi, harissa, pizza, and more, with traditional comfort food made from scratch. Imen’s brave leap of faith and love is a boon for the rest of us: we now have this charming book full of stories and recipes I can’t wait to make.”—Susan Spungen, food stylist, cookbook author & founding food editor of Martha Stewart Living

“It was Imen’s endearing and touching personal writing on all things Irish that first drew me to her beautiful blog.  Her personal journey into the history of traditional Irish recipes is celebrated throughout this carefully considered cookbook.  Filled with stories of old and inspirations from Ireland’s exciting new cooking scene, Imen is putting Irish Farmhouse Cooking firmly back on the map.”—Donal Skehan, Irish food personality and author of Kitchen Hero 

“If you have not yet visited Ireland and tasted its authentic foods, you’ll want to after reading Imen’s new cookbook. Living on an Irish farm has never looked this attractive. What a charming and delicious book!”—Béatrice Peltre, author of La Tartine Gourmande

“A beautiful story of an American city girl falling in love with a dashing Irish farmer and the food that she began to create once settled in rural Ireland. With recipes for everything from Nettle, Sweet Pea and Turf-Smoked Ham Soup to Irish Stout and Treacle Bread, this evocative cookbook will have you wanting to don your wellies and your best apron to grow, cook, and preserve Imen-style.”—Rachel Allen, Irish food personality, bestselling cookbook author, and teacher at the Ballymaloe Cookery School.

Here’s a handful of recipes & images that I love….

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Farmhouse Rice Pudding
One of my mother-in-law’s favorite desserts was a simple creamy, dreamy rice pudding with a spoonful of orchard jam. It took me a few tries to create my own working recipe, and eventually I realized that a simple, old-fashioned baked version yields the perfect consistency to please everyone on the farm. Still super creamy, but with a golden, carmelized skin on top that everyone fights over, this recipe is easy to knock up and serve any day of the week.

Serves 6

1 3/4 cups (414 ml) Evaporated Milk
2 cups (475 ml) whole milk (raw, if you can get it)
4 oz (110 g) pudding or aborio rice
1/3 cup (40 g) golden granulated or superfine sugar
1 whole nutmeg
1 tsp cinnamon
1/2 tsp cardamom
2 tablespoons (25 g) butter
1 jar of your favorite jam (optional)

Preheat the oven to 300°F (150°C). Lightly butter a 9-inch (23-cm) round or similar sized ovenproof baking dish.
Mix together the evaporated milk and whole milk in a bowl. Stir in the cinnamon and cardamom. Put the rice and sugar in the baking dish, pour in the liquid, and stir well. Grate the whole nutmeg over the surface, then dot the butter on top in little pieces.
Bake on the center shelf of the oven for 30 minutes, then slide the shelf out and stir the mixture well. Bake for another 30 minutes, then stir again. Bake for another hour without stirring.
At the end of the cooking time, the rice grains will be swollen, with pools of creamy liquid all around them, and a carmelized coating on top. Allow to cool slightly then. Slather the top with jam, if you like, and serve.
Scullery Notes: If you cover the pudding completely with a layer of jam, it will be freshest if eaten within two days; otherwise, it will last for week in the fridge.

Which foods bring you comfort?

Slan Abhaile,
Imen

Photos and Styling by Imen McDonnell and Sonia Mulford Chaverri.

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Geoffrey pulled the winning name for the Irish Taste Club flavour box, and the winner is: Brenda Smith. Congratulations Brenda! And, thank you to everyone else who left a comment to be in the draw, you are also winning as Irish Taste Club is offering a 10% discount on all orders, just plug in the code FARMETTE10 when you are checking out!

I was planning a long wordy post, mostly to warble on about how crazy things always are around here at this time of year; inspired by the fact that we were recently asked by a journalist to chat about how we work straight through the holidays (animals need to be taken care of 24/7 which puts a damper on any designated holiday time off) and yet still manage to prepare and sit down to enjoy a feast or two of celebration. By and by, there’s no question that it takes nimble planning and a bit of Irish luck…..

……however,

this week I received a timely passage from a dear friend stateside who always reminds me to see things in the best light, and that you can find balance even when you are in a #panickedtiredholidayfarming state of mind.

So, I shall leave you with her simple, earnest, words and a festive recipe for my smashing holiday Gingerbread layer cake with champagne marmalade and juniper-infused fresh dairy cream.

“the holidays are best if you have a spirit of gratitude for what you have….”

 hen

We all have so much to be grateful for….I am certainly grateful to you all! Thank you for following along with my recipes and adventures. Happy holidays!

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Gratitude Gingerbread Layer Cake with Champagne Marmalade & Juniper Cream
This cake is a bit of a show stopper so if you have an event coming up, there will be plenty of oohs and ahhhs when this smashing beauty arrives on the dessert table. Having said that, the cake is easy to make and assembly with a little bit of time and planning. I bake the cakes and infuse the cream the day before so just need whip cream and put it together the following day.

Serves 8-10
For the cake (2 layers):
220g/1 cup butter
300g/ 1 1/4 cup light muscovado sugar (brown sugar)
6tbsp black treacle (molasses)
6tbsp golden syrup (sub more brown sugar)
2 tsp finely grated fresh ginger
6 medium eggs
240ml/1 cup milk
700g/ heapng 5 1/2 cups all-purpose flour
3tsp baking soda
Pinch of salt
8tsp ground ginger
3tsp ground cinnamon
2 tsp ground allspice
1 tsp cardamom
215g/2/3 cup of medium cut marmalade (I used Fortnum & Mason’s champagne marmalade because they sent me some and totally merry! You can order Christmas Hampers here)
250g/1 1/2 cups heavy whipped cream
¼ cup juniper berries
Edible Gold spray (optional)

1. To be done a day ahead: Place juniper berries into a container, add heavy cream. Cover and place back into fridge until the next day. Strain cream and then whip cream until firm.
2. Preheat the oven 180°C/350°F/Gas Mark 4 and grease and line 2x 20cm round cake tins with greaseproof paper.
3. Gently heat the butter, brown sugar, golden syrup, treacle and grated ginger in a saucepan on a low heat stirring often.
4. Measure and combine the dry ingredients in a large mixing bowl. Sift the flour, baking soda, cinnamon, allspice, ground ginger, allspice, cardamom and pinch of salt and stir until well combined. Leave to one side.
5. Once the sugar has dissolved in the saucepan take off the heat and set aside to cool down. Gradually add in the eggs, continuously stirring. Next, add in the milk. You can use a whisk at this point or just continue to beat with a wooden spoon. (or use a stand mixer)
6. Pour the wet mixture in with the dry ingredients and stir/fold until the wet and dry ingredients are thoroughly combined.
7. Separate the mixture into even portions in the 2 x 20cm cake tins and bake in oven for 45-50 minutes until baked through and a knife comes out clean . Turn out onto a wire rack and leave to cool.
8.To assemble your cake, spoon a little of the marmalade onto your cake plate and pop on the base layer, the marmalade will help to hold the cake in place like icing would. Cover the base layer in a heavy spread of the marmalade using a palette knife or spatula. Next, dollop the juniper-infused cream onto top of the marmalade. Add second ginger cake layer.
9. For the top of the cake, top with sugar-glazed clementine, lime, or lemon slices. Decorate by studding with juniper berries and shimmer with gold spray.
10. Best served on the same day, or store in the refrigerator covered in plastic wrap. It should keep in the  for up to 3 days.
Scullery Notes: This type of cake is loosely based on the classic Victoria Sponge. In keeping with tradition, serve small slices and eat with your hands like a sandwich!

Slan Abhaile,

With Gratitude,

Imen xx

Photos and styling by Imen McDonnell 2015

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milkvin

I just may be away with the fairies.*

On top of my work and life at the farm, developing recipes, writing about food and getting ready to promote my first book , organising Lens & Larder Retreats (with many more exciting workshops coming in 2016 that will involve writing as well as styling and photography) and, being a good mammy** by shuttling our son to the city twice a week for trombone lessons (quite an unexpected instrument, but he’s absolutely taken with it, and I piggyback these trips with necessary errands to be justly footprint pragmatic)

….……Clearly, I was not doing enough (this is the part where “away with the fairies” comes in) so I decided to go back to university this autumn to earn a multidisciplinary degree with an emphasis on food, farming, mindfulness and healing the environment. My first area of college study was journalism and mass communication, which circuitously carried me to the path of broadcast production, which, as I have spoken about before, was a very contrasting lifestyle than the one in which I now live.

Of the ten years I’ve spent in Ireland, eight of them have been on this farm in the southwest part of the country where the land is fertile and you meet more farmers than people who work in other professions. In fact, this may be true throughout the country, outside of the major cities. Every conversation seems to go back to farming. Or the weather. Then, back to farming again. No one cares about the time I got to work with Cruise or Clooney. That isn’t real life out here.

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There are definitely more animals than people where we live. The grass is lush and many shades of green; everywhere you turn is a vision of verdant and I often wonder what would happen if the cows didn’t eat the grass, and the hedgecutters didn’t do their trimming. I imagine an island completely grown over in ivy and holly and dock leaves and evergreens and heather and just grass, grass, grass.

As I complete my weekly coursework, I am becoming a student of the food system; learning how it works, and how it doesn’t, in essence, just how broken it is. I am grasping how political leaders have reshaped policies and regulations and laws to benefit just a handful of massive agribusinesses and corporations who now control almost every aspect of the food system in the USA. I am carefully studying every detail of the Farm Bill, the primary agricultural and food policy tool of the United States federal government. I am watching endless video talks, reading books, articles and films on the subject of the complex global food system. I am comparing and contrasting with the Irish and European agricultural administrations.

It’s no surprise that I have long been an advocate for local food. I left America and married a 7th generation farmer. We grow much of our own food, which is rewarding, but also necessary and cost-effective. I am constantly inspired by how the world is embracing the farm-to-table movement. I have written and shared countless articles on this trend, which seems so exciting and positive and like everything is going in the right direction and all will be peachy keen. But, the sum of what is happening to our food system is much more menacing than even I presumed.

As I sit at my desk, I can see out onto a pasture where my striking husband is carefully checking on a group of maiden heifers. He looks tired and worn, and yet he always, always works with so much passion and pride. Richard is absolutely relentless in caring for the land and the health of the animals, trying everything to make our farm more efficient, more sustainable, and to bring in more revenue in order to take a rare break every once in awhile from his 7-day work weeks. He will never give up nor will he ever leave this land. Watching and working alongside him makes my heart swell with love and adoration and respect. And, it also incenses me. Hard-working farmers are not rewarded enough for what could be considered the most important work there is on earth, the work of feeding human beings. We don’t need to make riches, but a bit more respect and the ability to make a profit against all the expenses sure would be nice.

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If you eat, you have a stake in the food system. In Ireland, in America, in every country in the world. Eaters must join farmers in saving the world’s food system.

Family farms in most developed countries are being backed into a corner by big agribusiness and corporations. Often the result is highly profitable factory farms which are not only unfair to animals, but are toxic to our environment. This current paradigm is damaging and unsustainable. And, sadly, it is moving full steam ahead. Fortunately, Ireland currently does not have any true factory farms, but they are cropping up in the UK and it could just be a matter of time before Irish farmers get hoodwinked into this type of intensive farming as well. We do, however, have big agribusinesses that commercial farmers absolutely rely on for their livelihood. And, if TTIP passes, Ireland’s food sovereignty will certainly be at risk. 

But, there is hope. As consumers, we can take action to work to change/stop this dynamic. Let’s try to look at food as GOLD. It should not be cheap, especially when you think of what goes into honest farming. Farmers should be paid more, not less, and less, and less. But, I digress.

If you can’t afford organic, local, “Whole (Foods) Paycheck”style shopping, you can still participate in making cultural change. Become an informed shopper: is your milk from your region? Are your greens locally harvested? Is your chicken from your country? We can all engage to change the laws and rules in our countries. We all have a stake in our food system and we should all be working (even in small ways) to balance the power between corporations and people. We can choose democracy and participate in a rally, start a local petition, or even simply vote for a candidate who is an advocate for change. We can sign up for a CSA, buy direct from farmers, shop at your local farmers market….even once a month will begin to make a change. Everyone can do these things. There is no special skillset.

Grandma Johnson’s Milk Vinaigrette
My grandmother used to make the most perfect and simple salad dressing. For every meal, we would have this light, creamy and tangy dressing ladled over freshly picked, ultra buttery Bibb lettuce from her massive kitchen garden that she insisted on maintaining long after she moved from farm to town. To this day, when I make this dressing and eat a salad, I dream of sitting on her back porch watching bed linens float in the wind behind flourishing rows of lettuce, cucumbers and sweet peas. When you make this recipe, I challenge you to buy your milk from a farmer, or if you buy at the store, buy the milk that comes from a local independent creamery. The same goes for the lettuce and greens. You could even buy local eggs and make your mayo from scratch and use apple cider vinegar from a local orchard. I promise it will taste of ambrosia, in many varied, sustainable ways.

Grandma Johnson’s Milk Vinaigrette
Serves 4
½ cup/120ml fresh milk
4 tbsp mayonnaise
1 tbps white vinegar
1 tbsp sugar
Whisk all ingredients together in a bowl
Toss liberally with freshly harvested salad greens
Eat and Feel good.
Scullery Notes: Store in sealed container in fridge, will last up to a week.

Slan Abhaile,

Imen

*Irish slang for crazy, mad, nuts…you get the gist.

**Irish term of endearment for mommy, mother, mom

Photo by Imen McDonnell, Styled by Sonia Mulford-Chaverri and Imen McDonnell 

 

 

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Sister Mary Custard

09 Sep 2015

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I can recall my first glorious taste of custard on this side of the pond. I was in the maternity hospital the day after Geoffrey was born and a nurse delivered a dainty bowl of stewed apple (i.e. applesauce) topped with warm custard after lunch. This was the nurse that insisted on calling me “princess,” and not the nurse who told me they don’t call it labor for nothing! as I tossed and turned, moaning in excruciating pain on my wrought iron hospital bed the night before.

I didn’t know what to expect when I was admitted to the hospital nearly 8 weeks prior to my due date with Geoffrey. I think I was in such a state of shock that my entire being just switched over to autopilot after my water broke (note: broke is by far an understatement, gushing would be more accurate) that fateful morning. You could say, I just went with the flow, and before I knew it we had a bouncing baby boy weighing in at just over 2kg, a wee bit larger than one of our free-range chickens. Thankfully, despite being such a little mite, he was hale and hearty and after 10 days in neonatal we got to take him home.

hen In Ireland, there are specific hospitals for pregnant women and their gynecological concerns. This is reassuring in a way; it’s nice to know you are in a place that has a focus and expertise on your specific lady bits. But, many are still ruled by Catholic nuns, so if the idea of having a nurse named Sister Mary looking after you is a bit intimidating, you may want to book your delivery into one of those 5-star American spa-style birthing suites complete with a private chef and a manicure before induction.

The offering of that much welcomed postpartum dessert made me feel comforted and cared for in my fragile state that afternoon. And, ever since, I have had an affinity for all things custard and the warmth and nurturing it always seems to bring to our table.

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Sister Mary Custard
Custard is a bit of a national treasure in Ireland. It is served as a comforting dessert throughout the year and is easy to prepare. Of course, we use dairy from the farm so it’s super wholesome, but any good quality milk and cream will create the same cosy, creamy topping. Perfect for autumn orchard crumbles, tarts or just plain stewed or roasted fruits.

Serves 6

570ml/1 pint milk
55ml/2fl oz heavy cream
1 vanilla pod or 1⁄2 tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour (cornstarch)

1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove from heat and let cool slightly
3. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
4. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
5. Pour the milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
6. Return to the pan,(add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
7. Pour the custard into a jug and serve at once.
Scullery Notes: To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin from forming.

Orchard Apple Crumble (with optional Fine Fettle Farmette version)
Every autumn we have buckets of apples, pears, and plums from the orchard. I usually core, peel and slice many of the baking apples and freeze so that we have plenty for apple tarts and crumbles throughout the year. This is one of my favorite recipes, the filling is sweetened with our honey and I use a fair bit of vanilla and spice to take down the tartness of the Bramley apples. 

Serves 6

150g/ 1 ¼ cup almond flour (ground almonds)
150g/ 1 ¼ cup organic oat flakes (oatmeal)
175g/ scant 1 cup light brown sugar
200g/ 1 ¾ cup cold butter, cut into pieces
For the filling:
600g/ 4 ½ cups apple, cored and cut into chunks
60g/ scant 3 tbsp honey
Juice of 1/2 lemon
1 tsp mixed spice
1 tsp ground cardamom
1 tsp cinnamon
Seeds from ½ vanilla bean pod

1. Preheat the oven to 190°C (375°F)
2. Place the flour, oat flakes, brown sugar and butter in a large bowl.
3. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
4. In a large baking tin, toss the apples with the honey, lemon juice and spices until combined.
5. Add the crumble mix on top of the filling and spread over the top until everything is evenly covered.
6. Bake in the oven for 35–40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
7. Serve in generous portions with heaps of Sister Mary Custard.
Scullery Notes: For a fine fettle farmette version, you can adapt this recipe to be gluten and dairy-free. Just make sure to use gluten-free oatmeal and substitute coconut butter for dairy butter.

Photos and styling by Imen McDonnell 2105.

The winners of the Cheerz polaroids are: Heather McGlaughlin and Natalie from An American in Rome! Check you email for your Cheerz freebie code! 

Slan Abhaile,

Imen x

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We are absolutely thrilled to announce that registration is now open for our next Lens & Larder retreat. For this workshop, we are offering the rare opportunity to study with acclaimed photography duo, Andrea Gentl and Martin Hyers, along with celebrated food stylist and longtime collaborator, Susan Spungen at the magnificent Ballynahinch Castle in the stunning wilds of Connemara, Ireland.

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During an intensive master class in visual storytelling through photography and styling, participants will take their tuition at the Ballynahinch Castle estate in County Galway where Andrea, Martin & Susan will make use of indigenous ingredients, historically lush interiors, the flora and fauna at the foot of rugged wilderness, and the treasured talents of local artisans to guide each student in the making of their own distinctive visual food and lifestyle story.

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A Moveable Feast

We believe that the art of food photography and styling is much more compelling when it involves telling a story that makes use of the cinema of the local environment and the vibrant personalities of its makers. In keeping with this ethos, our Lens & Larder workshop will be designed to focus on two areas: food still life & styling and visual storytelling.

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For the still life food and styling portion, the craft of food preparation and styling, scene composition, natural lighting, and simple editing tools will be discussed and demonstrated. Andrea and Martin will be shooting tethered to a laptop computer so that changes in photography and styling will be easy for students to view in real time. Susan will demonstrate the preparation and styling of both ingredients and finished plates for photography; making use of the Ballynahinch kitchen, larder, and dining rooms. Each student will get the chance to practice the techniques learned using simple tools that every photographer and stylist should have in their kit. A discussion of story telling, styling and editing will be present throughout the workshop.

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For the storytelling segment, we will meet colourful locals who will share their unique Irish stories and perhaps even a bit of Connemara folklore. We will also be working with talented crafts people from the community who will provide an array of indigenous props and tasty elixirs for our workshop.

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Andrea Gentl and Martin Hyers are renowned freelance photographers living and working in New York City and Delaware County, New York. They have collaborated for over twenty years as the photo team of Gentl and Hyers, shooting still life, travel, food, lifestyle and interiors. They are regular contributors to Bon Appétit, Martha Stewart Living, Real Simple, InStyle Magazine, Condé Nast Traveler and more. They also work with cookbook authors, recently photographing  Buvette: The Pleasure of Good Food by Jody Williams and the Julia Turshen’s forthcoming, The Small Victories Cookbook, Chronicle 2016.  They are on a constant quest to reexamine their personal style and to embrace change through personal experience. They are most inspired by travel. They build on the experiences they gain through that form of photography. A few years ago, Andrea started the blog, Hungry Ghost Food and Travel, to expand on those experiences and to focus on personal projects and collaborations. Through her blog she has gained a following in the photography and food community. She and Martin have traveled extensively around the world and they are delighted to bring their combined experience to our workshop to Ireland.

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Susan Spungen is a distinguished cookbook author, entertaining expert, culinary consultant and food stylist for both print and film, having brought the food to life in major feature films such as Julia & Julia,  It’s ComplicatedEat, Pray, Love, and Labor Day. She was the founding Food Editor of Martha Stewart Living, and is a frequent contributor to national magazines such as Bon Appétit, Food & WineMore Magazine and Rodale’s Organic Life where she is a Contributing Editor. Susan is the co-author of Martha Stewart’s Hors D’Oeuvres Handbook, and is the author of RECIPES: A Collection for the Modern Cook. Her latest book is What’s a Hostess to Do? a guidebook for entertaining in the modern world. We welcomed Susan to Ireland last year where she was at the helm of our first Lens & Larder retreat at Ballynahinch Castle. Our students were stirred and inspired by the generosity of her styling knowledge and expertise and, it must be mentioned, by the warmth and ebullience of her personality.

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Together, this incredible team will lead our two-day/three-night workshop at Ballynahinch Castle, County Galway. They will discuss and demonstrate photography and styling from the perspective of a working professional. Each participant will have one-on-one time with each instructor to discuss their goals for the workshop. At the end of the retreat, there will be a short critique. Each participant will have gained experience in visual story telling & food styling and how to use their new techniques and gear to build their own unique style and vision going forward.

When:

November 4th to 7th, 2015

What:

2 days/3 nights = 2 full days filled with instruction interspersed with hands-on practice. Included:  3 nights luxury accommodation at Ballynahinch Castle Hotel, welcome cocktail reception, 3 full Irish breakfasts; 2 lunches; 3 evening dinners. Wine and non-alcoholic beverages. All food will have a focus on locally sourced, artisan ingredients (vegetarian options will be catered for)

Excluded: Travel to Ireland and transportation to Ballynahinch; Travel insurance; Extras

Cost:

2150 EUR (2450 USD) per person sharing dual occupancy or 2350 EUR (2790 USD) for private accommodation. A 90% non-refundable deposit will be required to secure your spot.

Final 10% Payment will be due upon arrival to the hotel on 4th November.

Due to planning logistics, there will be absolutely no refunds for this workshop. Please make sure you can attend before securing a space for the retreat.

(We recommend that you to take travel insurance. An SLR camera and basic camera knowledge is necessary for this course. Computer with photo imaging software is recommended, but not mandatory)

Email lensandlarder@gmail.com to register.

Slan Abhaile,

Imen

PS. Will announce Cheerz winner on my next post! x

(Images and styling credits: Gentl & Hyers, Susan Spungen, Michael Graydon, Christopher Testani, and Roland Bello)

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