January 22, 2014

Eva Bee

Ballymaloe

Ballymaloe Week 2 / Big Bright [cloudy] Lights

January 22, 2014

Eva Bee

Ballymaloe

For this post I'd like to talk about my roots.. I grew up in Ottawa, Ontario but I was actually born in Serbia. I attribute feeling 'at-home' in Ireland because of my European roots. Another thing I'm taking in from the Irish culture.. (mind you, I'm in a very remote place.. so this could be particular to where I am) but damn everyone is so incredibly nice! They are so helpful.. giving rides, offering things to borrow, like a bicycle?! Film crew?

One thing I wanted to get back into was music. There are a lot of bands around here.

I finally had fresh fish sushi from the sea! Actually, Ballycotton - the harbour town - directly intersects the Atlantic Ocean and the Irish Sea!

I also had a chance to make my way into Cork city, the biggest city near by us. They also have an amazing indoor farmer's market called The English Market. Tourist from all around come here for quality products from the fertile Cork soil.

Beautiful cappuccino and beat salad.. waiting for my sandwich. At Farmgate Cafe!

This week we also had a cheese maker come in. He was a full on scientist, too. I've never seen someone more passionate about their job.

Home made fresh ricotta cottage cheese (un-broken) with rose and pistachio.

Labneh (strained yoghurt) with anchovies, chili, mint and pepper. DELISH

Beautiful ricotta with herb, calendula (an edible flower) and home-made crackers.

Check out the worldwide Slow Food movement! This lecture was on Irish culinary history pre-potato.

Ballymaloe Week 1 / Humble Beginnings and World Travels

January 13, 2014

Eva Bee

Ballymaloe

Where to begin? The first week is finally over and all the students are thrilled. Ballymaloe Cookery School is a 'full-on' (as they say) 8:30-5:30 day with a lunch break in the middle. That is, if you don't have any of the 'farm to table' duties which may include:

picking salad greens, herbs and vegetables bright and early (actually when it's dark)
washing up dishes after demo
feeding the chickens kitchen scraps
serving the students lunch that we all cooked together in the day

A typical day starts with kitchen work in pairs. We cook the food assigned to us that was demoed the day before. The night before we have to write out an 'order of work' before we start cooking. An 'order of work' is a schedule of what to cook so that you can serve up 3 fresh courses at the same time. Then, the kitchen teachers come around and grade your work based on cooking technique, presentation and taste. I have to say that I've been having to 'un-learn' many of the bad kitchen habits I got myself into being self-taught at cooking. I'm learning such basic skills that improve the flavour of the food immensely! I can't recommend this course enough to aspiring chefs or people just wanting a greater appreciation for food.

I say 'humble beginnings' because as much as I already know about the food industry and how unsustainable it is.. as much as I already how how good local food can taste.. I am completely blown away by the attention to detail and new skills I'm learning to make myself a better cook.

Below is a sample of photos from the trip so far!

Lesson 1. Organic Farming = tasty food. ps. Check out those Wellies #style!!

Planing a lettuce. I called her Penelope.

Welcome meal. FYI to anyone wanting to make me my favourite foods..

The beautiful mirror above the demo counter for all the students to see. Brilliant!

After demo, we taste the food, see how it's plated and then try to recreate it for the next day.

Chocolate Hazelnut Tart as Demoed by Rachel Allen.

Friday celebrations at Blackbird Pub in the costal town of Ballycotton.

Walking down to say hello to the Atlantic Ocean.

Food stand out the back of the pub. They serve sushi and dumplings! Blackbird Pub.

Out in Midleton, the town where Jameson Whiskey is brewed.

January 6, 2014

Eva Bee

Ballymaloe, Recipes, Winter

Potatoes & Mushrooms with Fried Egg | First Day at Ballymaloe Cookery School

January 6, 2014

Eva Bee

Ballymaloe, Recipes, Winter

I landed. I was tired. I was the first to arrive at cooking school and was welcomed by...

So I was hungry and made the following.

Golden Potato Coins with
Fried Onions, Mushrooms and A Sunny Side Egg

gluten free, primal | serves 1

2 medium potatoes, peeled and sliced
1/2 cm width-wise
1/2 cup sliced white mushrooms
1 small onion sliced thin
2 tbsp butter
1 farm fresh egg
salt and pepper to taste

Heat 1 tbsp butter in a heavy bottomed frying pan on medium high heat. Add in your potatoes (they should look like coins) and fry until golden brown on one side (5min) then flip and fry until cooked through (5-7min). Toss in salt and fresh ground pepper to taste.

Remove potatoes to a plate with paper towel (warmed, ideally) and melt in the rest of the butter (1 tbsp) until melted. Add in mushrooms and onions and sautee until cooked through (about 3min).

When cooked, move the onions and mushrooms to the side of the pan and add the egg. Cook until the white part of the egg is opaque (about 3min). Add salt to taste.

Add Potatoes in a large bowl, add mushrooms and onions, then top with the egg. Add salt and pepper to taste.