A Summery Mexican Supper, Friday June 21st /
I miss Robin's posters. Don't you? But we shall survive... ...so here is our light and spicy supper to finish off a lovely week of summer. It was originally fully booked but thanks to a cancellation there's a space for you! So reserve the usual way and we'll see you here!
The third ‘andPOPUP’ at TAMPandSTITCH /
It returns, what you have been waiting for since the last one! A 'andPOPUP' for the ages.
Say hello to MEATBALLSandMARGARITAS!
We're going with a super seasonal drink this month, instead of a beer you shall be enjoying a cocktail, an Irish cocktail. We'll be infusing early season tart gooseberries in some magnificent Irish Gin.
The food shall be 'meatballs in spicy sauce with wilted greens and a little flat bread to mop it all up'
Have a peak here to get yourself going.
It's our usual fare, food and drinks, €12 blips, 6pm till there's nothing left.
EVENT PAGE BABEH!
p.s meatBALLS+COCKtails ......bahahahahahaha
A Supper - Friday June 14th /
Finally a menu appears on our blog, I find it some what difficult to think up menus when our meals get booked out beforehand. So i'm glad to have an opportunity to whet some people's appetite. Here it is.....
...our first menu of summer! It's going to be a relaxed night with cool foods! At the moment there's 10 of 14 spaces up for grabs! I'll still be hobbling but that won't stop me! Usual rules apply let me know you are coming through whatever means you feel like. The come, eat and enjoy yourself.
P/s yes I see my spelling mistake. But it's an image and that's not going to change :D
Pilgrimage Project /
A few months we had the pleasure of being invited to be involved in the Pilgrimage Project: a collective of Irish, Icelandic and Greek artists exploring cultural and historical themes on retreat in a far flung corner of the west of Ireland, Co. Sligo. Our part was to provide meals on-site for the group and their guests, hopefully providing them with healthy, satisfying locally sourced Irish food. On Monday evening, the May bank holiday weekend we loaded of the jeep of Donal Dineen with our week's supplies fresh from Temple Bar Food Market and we were on our way. The jeep was loaded to the roof and Robin packed neatly between everything. Sitting that evening goat's cheese and spinach tarts on her lap. While Cora, Donal's dog sat between Kevin and Donal in the front. The road trip would take us about 4hours, at times a little terrifying as boxes slid towards Robin's head.
We arrived at the beautiful Ardtarmon House & Cottages, we were shown our cottage with 'the best kitchen' we quickly requisitioned the use of fridges of two other cottages. Got set up making our dinner for the first night!
The afternoons were ours to do as we wished, between pretty that evenings meal we would relax and take in everything there was to offer. The beach which is ten minutes from the house was one of our first stops, the idea of finally getting around to doing our own foraging was exciting and with the support and local knowledge of Charles and Krista we were away. The house is encircled with thick forest and as you travel through you discover little cultivated pieces of land, Charles apple orchard, wind beaten and blossoming with his weather equipment at the centre. Krista's slightly wild polytunnel and a field of soon to be flowering berry bushes. Keep going and you end up on the path to the sea. Slide down the shale and you face the Atlantic. To my joy I found Sligo Tide Times on Twitter, which came in helpful for our foraging for seaweed on the following days.
We had been told ahead of time that we would have all the wild garlic we could pick, we put it to the test. Batches of pesto started leaving our kitchen and appear in the big house. We started thinking of how this beautiful place could be a paradise for foragers with little of any changing, with many cottages all with kitchens you could stay a week and feed yourself through most of the seasons. So much of the land was overrun by Japanese knotweed that we kicked ourselves for not being there a few weeks earlier, we had been told it was like some sort of magical LEMONY RHUBARB. The fields full of wild garlic, coronation garlic, young nettles and so much more made up for that though! On one of our trips to the sea we had the pleasure of plucking some beautiful mussels during the low tide, they quickly became a lunch for Robin. Another thing that came from the beach also a pickled seaweed salad.
As the days carried on we began to incorporate our foraged foods with what we had brought from Dublin, the meals began reflecting the wonderful personality of Sligo, warm and caring but hardy and full of energy. We wanted the pilgrims to have the energy to take on each day. Each night we would see new guests arrive and some old guests depart, each night they had the pleasure in partaking in our foods.
Here's a few of the things we came up that week!
Wild Garlic Pesto, Pickled Seaweed Salad, Soda Flat Breads, Mussels in Harissa Cream, Speltotto with Creeny Sheep Cheese, Onogiri, Super Seed Energy Bars, Porridge 3 ways, Spiced Chard, Wild Garlic and Potato Curry, Mezze of Irish hummus with Flat Breads, Curried Lentil and Eggs Sandwiches, Nettle Soup.....and so much more.
And here's a what a few of them looked like!
As the week came to an end we had the pleasure of meeting of Pat Collins a Director that we had been introduced to at the Galway Film Fleadh last year when we got to watch his first feature length film 'Silence', Pat was coming to join the Pilgrim on their last evening in Ardtarmon. They were to go to The Model in Sligo to watch his film ' What We Leave in Our Wake' a film set around Sligo with lots of footage of Pilgrim on Croagh Patrick which the pilgrims had walked earlier that day. Pat arrived for his stay at Ardtarmon and we promptly asked for a lift to town to also take part in that evening experience. He said no problem and after a few dark chocolate digestive and a cup of tea we were en route for Sligo town. For 70 minutes I watched a documentary that spoke volumes to me, I watched people talk about their past, my lands pasts, memories, hopes, opinions on the Church and how we treat what we own. I watched and listened how Pat had found ways in which Ireland had evolved. At the end Pat sat and questions asked. We drove back with Pat and talked about how both Robin and I had at one stage both decided to leave Ireland for good, but circumstances and self-imposed responsibilities kept us both here and how these decisions had changed the course of our lives rather dramatically, I enjoy every moment in that jeep. When we return to Ardtarmon we found out some facts about Pat:
- He has never had pesto
- His wife enjoys pesto
- His first ever pesto was our wild garlic pesto
- He enjoyed his first ever taste of wild garlic pesto
- He swaps DVDs for pesto
Over a cup of tea and some of Krista's bread we finished our chatting and he went into the big house for more discussions (wine)
We were done, tired and looking forward to getting back to our apartment, we departed the following afternoon with Donal once again and arrived home that evening. The week was over we both worked over 70 hours each and we got right back to work. Aoife and Kathy put on an amazing week which I hope the group gained something from. I found that there's a strong possibility that the west of Ireland might be a place I'd like to call home some day. It's a harsh place at times, but so alive. Working with Robin for such and long time and in such intense circumstances cemented what I had already believed that she is a partner I want in the kitchen and most importantly in my life.
Finally I found that I really need to find out more about foraging and soon!
BURGERSandBUBBLES | THE FALLOUT | A REQUIEM FOR BEEF /
Well feck that. A new record some might say? 100 people, less than hour. A few stragglers and very warm chef.
People took to the streets....quietly, politely and cleaned up after themselves.
The G.B.B.Q sauce was a success, demands for the recipe shall be answered! Once there's fantastic diagrams to go with it, you'll have it.
I catered to the vegetarian masses! One fifth of the night was for them! BUT the vegetarians were not to be seen. TISK TISK veggies! Not enough iron to stay up late? Eh? Now I'll have to handle these magnificent mushroom burgers! Which the recipe has also been requested, so expect it too!
Our next event will go live next week! Get excited for:
MEATBALLSandMARGARITAS
JUNE 27th! 6pm till the stuff runs out!
I'll give you veggies one last chance! There'll be VEGGIEBALLS!
But for now I'm off to clean.
The second 'andPOPUP' at TAMPandSTITCH /
It's on it's way again, the last Thursday of the month. That day you know you need to do something after work. That day that haunts you if you just go home. That day when the andPOPUP happens. This time you want a burger, you want to wash it down with beers from this island and then you know you'll have conquered the last Thursday on a month.
So as not to leave you too long without a menu to look forward to, I present you with BURGERSandBUBBLES.
It's the same deal as last time, arrive, pay, receive burger and beers. Simple.
Same location and same time. Hopefully this time we'll last longer than 45minutes before we start turning hungry people away.
Again everything is locally sourced and for one night only.
We will annouce closer to the night what drinks you shall be ingesting, until then. Get excited tell your friends, they're hungry, they'll like you more for telling them. Make new friends and tell them. Bring that person you've want to bring to some something. We'll pretend you are someone awesome* and everyone will be happy.
*Obviously you are terribly awesome if you coming in the first place, but still. We shall state it publicly.
Join the facebook event so we can prepare for your arrival.
I've written too much shit now, time to sign off. See you Thursday.
SATURDAYS AT ROASTED BROWN /
We've been away, now we are back.
You didn't write, you didn't call. What's that about?
Well we forgive you, we return to the sweet halls of Roasted Brown in Filmbase this Saturday 18th of May. With our classic brunch menu.
Our Very Special Special this Saturday will be the wonderful Mushrooms on Rye with eggs. Bang on some bacon if ya feel it. It'll be tremendous, you'll leave your better half and run away with us.
We'll be knocking them out from 12 onwards, get in a huff at 4 and go home. When the special is gone, it is gone. Actually come to think of it, when anything is gone, it is gone.
So here's the skinny:
:BRUNCH
:ROASTED BROWN
:SATURDAY 12-4
:SPECIAL IS MUSHROOMS ON RYE WITH EGGS
:IT'LL BE TASTY
EXHIBITION! 'Biosphere 1' at Tamp and Stitch /
For those of you who don't know, Robin is the other half of News of the Curd. She is our designer of all things pretty and for the first time she will be have an exhibition of some of her painted works! This will be happening this Thursday May 2nd at Tamp and Stitch on Scarlett Row. This is what she has to say about the exhibition:
The Biosphere is, in a word: earth. It is made up of all the ecosystems which vary dramatically but all work together as a system. The creatures we co-habit the biosphere are essential parts of that system. In these paintings I thought about the diversity of life, and how some inadvertently provide us with essential services, for free.
This exhibition is also suitable for people who like animals wearing hats, cacti and penguins with silly hair.
So there you have it, pop along Gruel Guerilla will be supplying some tasty snack for the evening and there's wine and beer....and penguins...with silly hair. It's pretty much the best thing you can do on a Thursday night! All the pieces will be available for purchase throughout May and can be collected on the 1st Thursday in June.
THE EVENT : CLICKY
BURRITOSandBREWS | HAPPENED | ALL GONE | GO HOME /
Well shit, that was fast. Doors opened at six by six thirty we had to stop taking orders by seven we had no food left, a little beer but sure that's ok. Now we are home, all over all done.
So what is next [gg] I here you asking me! Well let me damn well tell you:
THE NEXT andPOPUP SHALL BE - BURGERSandBUBBLES
MAY 30TH AT TAMPandSTITCH, this time we'll bring enough to feed 100 of you hungry feckers so there will be no complaining! Once again our doors shall open at 6.
We'll post during week all the tasty details!
Also thanks to Zak for this video:
[youtube http://www.youtube.com/watch?v=49QrtCF7RMM&w=420&h=315]
Burritos shall return someday!
Friday Supper! 26th! Woo! /
Robin is getting ready for her exhibition at Tamp & Stitch so I'm without her poster skills!
But here it is a wonderful supper celebrating Irish Spring! We are very excited about it! There's limited spots so get in soon!
BRUNCH III {a modern introspective on eggs in popular culture} /
Well it happened again, it was a smashing success with everybody fed and watered.
The sun shined and the bread toasted. Sadly my special wasn't deemed special by the majority of our customers. All I can say is damn them, damn them. It was brioche french toast for godsakes. FOOLS.
Well anyway, now that I have that out of my system. I'd like to let you know that next Saturday's Brunch Special shall be:
DUCK EGGS IN BAKED BEAN PURGATORY
It shall be served with toast and it will be wonderful, it's exceptionally special. SPECIAL DAMN IT!
Well that's the ticket I must say, I may still be a wee bit on the tipsy side from our BURRITOSandBREWS night in Tamp & Stitch. But tipsy is best way to make brunch. Perhaps a donation box for a beer license?
BRUNCH AND BREWS
Damn, I am a genius. Well let me end on that point.
See you Saturday, buy the damn special. It's special.
Homemade Miso /
Most of my cooking knowledge that I picked up when I started to cook was from my Japanese host family that I stayed with when I first visited Japan in 2007. Japanese home cooking is a different experience to what we see in the restaurants here. It's simple, healthy and satisfying even in small amounts. A normal Japanese meal is roughly 'ichi-ju, san-sai': one soup, three sides. Generally, the soup is a miso soup, and a properly made miso soup is a real pleasure. I came to appreciate this on that visit to Japan and maintained my love of miso since, so a few weeks ago I was very excited to attend a day course on making miso hosted by Junko Hamilton at her lovely home in Blackrock. Miso soup is by far the most common use of miso paste but it is used in salad dressings,and in many other Japanese dishes. I think there's a lot of parallels between cheese here and miso in Japan: there are many, many kinds and variations and the making of it is shrouded in a veil of mysticism. Despite being an essential item, not a lot of Japanese people even know how to make miso paste. Over here in Ireland we don't get much sense of the variety of miso products available, though some companies like Clearspring do stock rice miso and barley miso alongside red and white.
I really love miso in any form so I was very excited to take part in this course. Like cheese making, miso requires a small investment of equipment and the essential ingredient: Koji. Koji is fermentation culture that is at the heart of many quintessentially Japanese ingredients such as sake and soy sauce. You can read a little more about it here.
Besides Koji, we needed salt, good quality soy beans, slow-cooked soft overnight and steamed rice. This was inoculated with Koji for several hours at a consistent humidity to make rice-koji. Rice is only one option as a medium for Koji. Junko-san explained that where she comes from in the Kansai region white miso with a much higher concentration of Koji was made. This makes the miso mature faster, taking perhaps a month, where our rice-koji miso will take six. Having a medium like rice is handy though over here where koji isn't so easily obtained. You can buy it in powdered form in Japan which travels successfully.
First we had to mince our soybeans, then pound them into paste with Junko's Japanese pestle and mortar. Next, in the wooden dish (same as what is used to make sushi rice) the salt and rice-koji is mixed in with the beans and eventually shaped into balls which are then pressed into a sterilised container, making sure there is no air trapped within, this is covered with a weight of salt and that was it!
The whole process was very relaxing and satisfying. Once we had finished Junko-san laid out a simple and tasty vegetarian Japanese meal: Rice & miso soup (made with the last of her previous batch of home-made miso) along with kinpira renkon (lotus root), beans simmered with root vegetables and seaweed and kimchi. It was incredibly filling and satisfying. This was followed with a matcha milk pudding and hojicha – a tea made with the stalks of green tea leaves, roasted. It has a round, nutty taste and contains no caffeine. Junko-san told us that where she comes from, the Kyoto area, it's hojicha that is most commonly drank everyday rather than more famous green teas like sencha.
This was a fantastic learning experience in a warm and relaxed atmosphere. I hope to see more of Junko-san; she has a lot to teach about food and Japanese culture around eating and drinking. I'm very thankful to Junko-san and my fellow participants for a very pleasant day!
Junko-san will be hosting another day course on the 27th of April from 10:30-2:00. This will be a demonstration introducing Japanese cooking techniques and followed with a Japanese style lunch for all participants. It will be an introduction to the principles of Japanese cooking and more details can be seen here. For details contact junkohamilton@gmail.com.
*photos taken by Lolo Demoitie.
