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Try a new Irish breakfast with Irish oatmeal, bacon and cheddar soufflé

Chef Michael Foley, an internationally renowned chef from Chicago, suggests for your Irish breakfast a light and airy oatmeal, bacon and cheddar soufflé. FULL STORY >

Chef Gilligan's homemade fresh pumpkin pie

Now that we have Halloween out of the way, what do we do with all those pumpkins that are strewn about the yard? Well never fear, Chef Gilligan is here to give you a few tips and to give you a jump start on your Thanksgiving pumpkin pie. FULL STORY >

Chef Gilligan's roasted pumpkin seeds

As with all Chefs, I try not to waste anything in my kitchen as that is where the profits are, so when I see all of those pumpkins just left to rot it drives me crazy. I like to use the seeds for a little snack whilst watching the football. FULL STORY >

Guinness French Onion Soup

Dublin meets Paris in this amazingly tasty winter treat. If you have the time and the opportunity, try to get hold of as many different types of onion as you can for this soup, you’ll need about two pounds in total. Sweat them gently and you’ll be amazed at all the flavors going on. This recipe rewards effort! FULL STORY >

Curry can kill cancer cells, say Irish researchers

Research carried out by University College Cork has revealed that turmeric, the spice used to make curries, contains molecules that can kill esophageal cancer cells. FULL STORY >

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Soda bread is one of the most popular types of Irish food. In soda bread, baking soda is used for leavening instead of yeast. Soda bread is traditionally made up of flour, bread soda, salt, and buttermilk. Other possible ingredients are raisins, egg or various forms of nuts. Soda bread can dry out quickly and is typically good for two to three days; it is best served warm or toasted. Irish food features other traditional bread as well such as blaa, which is a doughy, white bread bun. Blaa is a versatile Irish food, since it may be eaten at breakfast with butter (the usual form) or at other times of the day with a wide range of fillings, such as ham. Another traditional Irish food is boxty, a potato pancake. There are many versions of boxty, but all contain raw potatoes that have been finely grated. The most popular version uses flour, baking soda and buttermilk, and sometimes an egg. Almost all versions of boxty are served fried. Historically, the potato has been very important to Irish food, since it came to be the main crop of the poor, which meant that if there was a bad harvest, the poor would not have enough to eat. Potato blight caused the Great Irish Famine of the late 1840s. Some Irish food is meant to be eaten for dessert. Goody is made by boiling bread in milk with sugar and spices. Goody is eaten on St. John’s Eve, which occurs around the time of the summer solstice. In recent years, shellfish dishes have become a bigger part of Irish food. An oyster festival is held in Galway every year. One example of an Irish shellfish dish is Dublin Lawyer, which is lobster cooked in whiskey and cream. In recent years, Irish food has also come to include fresh vegetables and handmade cheeses. These days, Irish beer no longer necessarily means Guinness, since 63% of the beer now sold in Ireland is lager. Stout, including Guinness stout, accounts for 32%, while ale makes up the remaining 5% of Irish beer. At the beginning of the nineteenth century, Irish beer was made at over 200 breweries in Ireland. Today, there are about twelve breweries. Irish beer historically did not have hops, since hops are not native to Ireland. The famous Irish beer Guinness stout is made from water, malt, barley, hops and brewer’s yeast. Guinness gets its dark color and taste by flaking some of the barley, Flaking means steaming and rolling. The color of Guinness is a dark shade of ruby. This Irish beer claims to have fewer calories than skim milk or orange juice. Guiness was stronger in the nineteenth century. Another Irish beer is Harp Lager. Harp was first produced in 1960. One of Harp’s advertising slogans was “Harp stays sharp.” Smithwick’s is Irish beer in the red ale style. The original brewery for Smithwick’s was on the site of a Franciscan abbey where monks had brewed ale since the 14th century. One variation of this Irish beer is Smithwick’s Draught, which has a ruby red tone with a stable, slightly thin head. Smithwick’s Draught is produced using hops and special roasted, malted barley. Its texture is smooth and refined, with a bitter and complex finish. Another variation of this Irish beer is Kilkenny Cream Ale, which is similar to Smithwick’s Draught, but with a stronger, more bitter taste and a cream head reminiscent of Guinness.

Try a new Irish breakfast with Irish oatmeal, bacon and cheddar soufflé

Chef Gilligan's homemade fresh pumpkin pie

Chef Gilligan's roasted pumpkin seeds

Guinness French Onion Soup

Curry can kill cancer cells, say Irish researchers

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