There’s something about Mexican food lately. I’m just loving the spices and the fats and the flavors and the family feel of the meals. This morning, since we had so many ingredients of Mexican origin in the fridge, I decided to do a take on huevos rancheros. It’s not really rancheros; it’s just a delicious… Read More Sunday Breakfast | Huevos, Persephone Style
I have been using chile paste in a lot of my cooking lately, because it’s just so flavorful. I make my own and use it in braises, sauces and marinades. (In chili. Duh.) It takes just a bit of time, and if you portion it out in ice cube trays and freeze it, you’ve got… Read More Quick Flavor Boost | Dried Chile Paste
My friend Kate took several pictures recently when we had a little playdate with Cherub. One of the photos that struck me was this one of a bee with full knees. I hope to welcome many of these little pollinators to my garden plants soon. We need them.
It’s a marvelous, make ahead kind of a lunch. Poach a bit of salmon the night before, bring along a slice of leftover pint bread, a tiny cup of homemade crème fraîche and add a few thin slices of onion, some fresh dill if you have it, a caper or two if you want. It… Read More Irish Cooking | Poached Salmon on Brown Bread
I had some ‘cress on a steak earlier this week. It was hydroponically grown with the very clean roots still attached. I wondered… Will this grow in my pond? I’ll let you know.
I am woefully unskilled as a bread baker. I’ve just not managed a beautiful, yeasty bread that is photo-worthy. I love the Irish for giving me an alternative that is so easy, Cherub does most of the measuring. All you need is a pint glass, a bowl and a sheet pan. Really. Pint Glass Bread,… Read More Irish Cooking | Pint Glass Bread
So much of Irish cooking was born from necessity. But from Ireland’s extraordinary hardships came simple, delicious farmhouse dishes that rely on cheap, available ingredients. In this case, there are a mere four ingredients – pork ribs, bacon, onions, and of course, potatoes. Then, with a little heat and a little time, they transform themselves… Read More Irish Cooking | Pork Rib Stew
Persephone's Kitchen 