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Posts Tagged ‘Kim McGuire In an Irish Home’

Guinness Caramel Sauce

Posted in Recipes, tagged , , , , , , , , , , , , , , on 16/03/2014| 2 Comments »

Guinness Caramel Sauce Photo 2Today’s post is short and sweet!

Not so long ago, I posted a recipe for my famous {in my house, that is}  Guinness Gingerbread. Shortly thereafter I was serving the very same as a dessert to some American guests and I wanted to jazz it up a bit with something extra special. To that end, I searched until I found this recipe on Jules Food blog for Guinness Caramel Sauce.

Well, let me tell you, it was absolutely lovely! My husband thought I was crazy to make even the slightest change to this beloved dessert {God bless him} but the addition of a sprinkle of icing (powdered) sugar, fresh whipped cream, and this warm sauce got exactly the reaction I was hoping for from everyone at the table. Delicious!

One word of advice…this sauce can crystalise, so make it just before you need it or keep it warm until you’re ready to serve.

A big THANK YOU to the author(s) of Jules Food blog!

Happy St. Patrick’s Day everyone.

Guinness Caramel Sauce

Makes 8oz

Ingredients

1 large bottle Guinness Extra Stout

1/4 cup brown sugar

3/4 cup granulated sugar

3 tablespoons maple syrup (might want more, but don’t hide the Guinness flavor)

2 teaspoons vanilla bean paste, or 1 scraped vanilla bean

Directions

1. Start with a large heavy bottom pot…large because this will bubble up quite a bit…a lot. (I have to say that mine did not do this.)

2. Add Guinness, sugars and maple syrup and put over low heat until sugar dissolves.

3. Once sugars dissolve, bring up the heat to medium and reduce, reduce, reduce the mixture, stirring constantly to prevent burning.

4. When the mixture starts to thicken, add the vanilla paste.

5. Taste and add more maple syrup, if needed.

6. Keep cooking and stirring until it coats the back of a spoon.

7. Let cool to room temperature


Notes:
* Once my sauce cooled, it began to crystalise so I put it all back into a small pot and kept it warm until it was time to serve.
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Shepherd’s Pie for St. Patrick’s Day

Posted in Recipes, Share the Joy, tagged , , , , , , , , , , , , , on 16/03/2014| 5 Comments »

“What is a traditional Irish meal for St. Patrick’s Day?”…this is the number one question I’m being asked right now at In an Irish Home. Unfortunately, to all of you who are looking for me to come back with the answer, “corned beef and cabbage with a side of boiled potatoes”, I’m sorry to disappoint. The truth is, in Ireland, there is no one particular or “traditional” meal served on Paddy’s Day.

In Ireland, despite the current trend of big parades and festivities, which are really about bringing in income for the exchequer, St. Patrick’s Day is still a holy day of obligation. The country’s bishops have urged people right across the land to remember that the faithful must attend Mass. {Personally, I think this makes for an excellent message going out from Ireland to faithful people wherever they call home. I prefer it to the message, “drink excessive amounts of green beer and get drunk in honour of our patron Saint and the ancestral homeland”…but that’s for another day.}

ShamrocksIn Ireland many will go to mass in the morning, where they may receive a clutch of blessed shamrocks, and head home before spending a few hours at their local parade. Those daring to brave the crush of revelers in Dublin will head into town for our biggest national parade, which will see people from all over the world in attendance sporting some sort of green attire and cheering for marching bands and festive floats. The pubs and bars will spill over with colourful cheer and in villages across the island homemakers will be putting a regular ol’ meal on the table for supper.

In our Irish home this year, I will be serving Shepherd’s Pie as a main course for St. Patrick’s Day, with a big green salad on the side.  I love this dish because it’s an easy-to-make casserole that I can prepare a day or two ahead of time and then pop into the oven for a short while just before we’re ready for our tea (dinner).

DSC_0288Traditionally, Shepherd’s Pie is made with lamb but it is equally delicious when made with minced beef (hamburger meat) . Some people put peas and/or carrots into it…some don’t. I put beans in mine for extra texture. It’s really up to you what you do with it. I’ve even seen vegetarian Shepherd’s Pie that looks amazingly yummy {but I have yet to make one…another blog, perhaps.}.

For our pudding (dessert) I will be serving the Guinness Gingerbread my family love so. On Paddy’s Day, I will top it with a sprinkle of icing (powdered) sugar, freshly whipped cream, and a drizzle of Guinness Caramel Sauce. I promise to post the Guinness Caramel Sauce recipe later today or first thing tomorrow morning.

If you want to round this meal out and make it even more “traditional” Irish, you could serve adults a pint of Guinness with the Shepherds Pie (the children could have Rock Shandy, a non-alcoholic drink that is usually half lemon soda, half orange soda), and then serve the adults an Irish Coffee after their pudding (dessert), perhaps with a lovely selection of Irish cheeses.

No matter what you choose to serve on Saint Patrick’s Day, I offer you and yours this gentle blessing:

“May good luck be with you wherever you go…and your blessings outnumber the shamrocks that grow!”

Shepherd’s Pie

Serves 4-6

Ingredients

1 ½lbs/675g mince lamb or beef

1 large onion, chopped

3 tablespoons olive oil

1/2 red bell pepper, cored, seeded and diced

400g/1 can red kidney beans, drained

400g/1 can chopped tomatoes, drained but reserve the juice

1 heaping tablespoon tomato purée/paste

juice of 1/2 lemon

salt and pepper to taste

2 ½lbs/1,200grams potatoes, peeled and quartered

¾ cup/6oz milk (and a little extra if needed)

4 tablespoons butter, melted

1-2 teaspoons cornflour (cornstarch), if needed

Directions

1. Pre-heat oven to 350°F/180°C.

2. Place potatoes in medium saucepan; add water to just cover. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 10 to 20 minutes. Drain potatoes and return to saucepan. Place saucepan on low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, (about 1 minute). Remove pan from heat and mash potatoes well. Stir the melted butter and milk into the potatoes. Season with salt and pepper to taste. Add more milk or melted butter if potatoes seem a bit too thick. Cover and set aside.

3. Meanwhile, heat the olive oil in a heavy saucepan (pot) over medium. Add the onion and cook for about five minutes. Add the red pepper and cook until the onion is softened slightly but the red pepper is still crunchy. (For those who wish, you can substitute carrots for the red pepper.)

4. Add the mince lamb or beef, kidney beans, drained tomatoes, tomato purée, and just enough of the reserved tomato juice to moisten well. Add the lemon juice and season with salt and pepper to taste. Cover and simmer until all the ingredients are cooked through, about 10-15 minutes. Stir occasionally with a fork and break up any meat chunks. (For those who wish, now is the time to add ½ cup/2oz peas.) If your mince mixture is quite wet, add cornflour one teaspoon at a time to absorb the excess liquid. Mix well.

5. Transfer the mince lamb (or beef) mixture into a pie dish (baking dish or Dutch oven) and cover entirely with an even layer of the mashed potato. With a spoon, seal the edges of the potato to the top of the mince so it doesn’t bubble up and ruin the look of the potato while in the oven. If you’re in the mood to be fancy, score the mashed potatoes with the tip of a spoon (the back tip) to make a wavy pattern.

6. Reheat in the oven until the potato becomes crusty and golden, about 20-30 minutes. Remove and let stand for about 5 minutes before serving.

 

Related Articles:

A traditional Irish Saint Patrick’s Day here: https://inanirishhome.com/2012/03/14/a-traditional-irish-st-patricks-day/

Irish Coffee and Saint Patrick’s Day here: https://inanirishhome.com/2013/03/27/irish-coffee-and-saint-patricks-day/

St. Patrick’s Day Party Ideas here: https://inanirishhome.com/2012/03/16/st-patricks-day-party-ideas/

What it Really Means to be Irish here: https://inanirishhome.com/2012/03/15/what-it-means-to-really-be-irish/

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Lenten Challenge 2014: Friday Meat-Free Meal Week 2

Posted in Recipes, tagged , , , , , , , , , , , , , , , , , on 13/03/2014| Leave a Comment »

Some see Lent as an opportunity to give something up. Others see Lent as an opportunity to take something on: something that is “good”. I see Lent as an opportunity to do both. Which is why, in our Irish home, each of us is giving something up for Lent and, Saturday to Thursday, I am taking on the task of finding delicious meat-free meals for my family {and for you and yours) to enjoy each Friday during this holy season.

Last week, the first Friday in Lent 2014, we had Irish Black Bean, Kale and Quinoa Salad: a very tasty meal indeed. This week, we’re trying a recipe from Rachel Allen, an Irish chef whose bubbly personality and common sense approach to cooking have made her a household name in these parts.

Rachel Allen Photo Credit: Kerrygold USA

Rachel Allen
Photo Credit: Kerrygold USA

If you do a Google search on Rachel Allen, you will discover that she was originally from Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School in County Cork, Ireland. You will also learn that Rachel is now a busy TV chef, author, journalist and mother of three, who still teaches at Ballymaloe. She is the author of six bestselling cookbooks, and has sold in excess of one million books worldwide. Her popular television series for RTE (Ireland’s national television station) and the BBC have been broadcast internationally in 33 different countries and she frequently appears on BBC’s Saturday Kitchen. Attracting two million viewers on the BBC, her TV series is also the highest ever rated show on The Good Food Channel in the UK. Rachel is also a main presenter of the BBC’s Good Food Channel flagship program, Market Kitchen.

That’s some C.V. (resume)!

While I’ve never had the opportunity to meet Rachel, I do remember her from a time when she was a trainee at Ballymaloe Cookery School and I was a student. I was in a hands-on cooking class, being taught by Darina Allen (now Rachel’s mother-in-law), when a young Rachel scurried past the back of the demo table and out the patio door. Someone in the class inquired about the very pretty blonde that had just slipped by and Darina replied, “Oh, her…she’s my son’s girlfriend”. I remember the looks passing between the student chefs…ones that said, “Lucky him!”. Fast forward some fourteen years later and the “girlfriend” is now the “wife” and a part of the Allen “magic” that began with Myrtle Allen, grew with Darina, and has now been passed to Rachel.

Rachel, Myrtle and Darina Allen: Photo Credit: Ballymaloe Cookery School

Rachel, Myrtle and Darina Allen
Photo Credit: Ballymaloe Cookery School

By all accounts Rachel is a lovely woman, which makes it all the nicer to follow her recipes. Tomorrow {Friday}, I’ll be making her Broccoli Soup with Parmesan Toast. It’s one of those thick and hearty Irish soups, that’s easy to make and looks positively delicious.

If you prefer a fish dish, you may want to try Rachel’s Roast Haddock with Lemon Basil Potato Salad…which looks really fresh and spring-like.

If, however, you want something a wee bit heavier but oh so “more-ish”, you may want to have a go at making Rachel’s Kale and Purple Sprouting Broccoli Bake. Click on the link to the left to watch the video.

Photo Credit: rachelallen.com

Photo Credit: rachelallen.com

Oh, goodness, with so many fabulous Rachel Allen recipes to choose from, we’re spoilt rotten! I’d love to know which recipe you try tomorrow or any day during Lent. I’ll be sure to let you know whether my little family enjoyed the soup. All the best to you in the kitchen…cheers!

Related Articles:

Discovering the Fresh Face of New Irish Cooking at http://www.latimes.com/food/dailydish/la-dd-calcook-discovering-the-fresh-face-of-new-irish-cooking-20140306,0,1148730.story#axzz2vnuCnHj2

March 10, 2014 article in the Irish Examiner about Myrtle Allen turning 90 at http://www.irishexaminer.com/ireland/matriarch-of-ballymaloe-celebrates-her-90th-birthday-261396.html

Refreshing look at Rachel Allen’s Kitchen at thekitchn.com

Rachel Allen website here

Darina Allen website here

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Lenten Challenge 2014: Friday Meat-Free Meal Week 1

Posted in Recipes, tagged , , , , , , , , , , , , on 07/03/2014| 9 Comments »

During the season of Lent many Christians give up meat on Friday. Our little family is no exception. Today’s meat-free meal is a quinoa and kale salad. The inspiration for this delicious salad comes from my new friend Perry, who lives in Utah and runs a blog called Ski Boots in the Kitchen. I met Perry not long ago and love visiting her blog about living high in the snow cap mountains of Park City {home of the Sundance Film Festival}.

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Perry’s Black Bean, Kale and Quinoa Salad with Lemon Vinaigrette got me to thinking what an Irish version of the same salad would look like. Carrots and cabbage seemed an obvious addition so they went into the mix first. Perry’s recipe calls for pomegranate. but given we’re not big fans of pomegranate, I substituted that ingredient with cranberries and raisins, instead.

Quinoa and Kale Salad

DSC_0386

The result was a healthy, tasty, easy-to-make meal perfect for a meat-free Friday…or any other day of the year! I dare say my Irish version is as good as Perry’s Utah version…but I’ll let you be the judge. Try them both and let us know what you think.

Best wishes for your continued Lenten resolve!

Irish Quinoa and Kale Salad

Serves 10

Salad Ingredients

5oz/1 large bunch of kale, finely chopped with ribs and stems removed

5oz cherry tomatoes, cut in half

3 carrots, shredded

5oz shredded cabbage

1 can/425g black beans, cooked, drained and rinsed

2 cups/13oz cooked quinoa, cooled

½ cup/2oz dried cranberries

½ cup/2oz raisins

½ red onion, finely chopped

1 avocado, sliced

Vinaigrette Ingredients

5 tablespoons red wine vinegar

15-20 tablespoons extra-virgin olive oil

Salt and fresh-ground pepper

Directions 

1. Cook the quinoa according to the directions on the package or box it came in. Allow to cool completely. This step can be done a day ahead and the quinoa may be kept in the fridge, if desired.

2. Chop the kale and put in a large bowl along with the cherry tomatoes, carrots, cabbage, onion, black beans, quinoa, cranberries, raisins and red onion. Toss well.

3. In a separate bowl pour in the red wine vinegar and slowly whisk in the 15 tablespoons of olive oil. Season with salt and pepper and taste. Continue to whisk more olive oil until the balance between the olive oil and red wine vinegar seems right. Season with more salt and pepper as desired.

4. Pour the vinaigrette over the salad and toss everything together, making sure to coat all ingredients with the dressing.

5. If put in an air-tight container, this salad will keep very well for up to three days.

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Salmon Pesto Pasta

Posted in Recipes, Share the Joy, tagged , , , , , , , , , , , , , , , , , , on 25/02/2014| 2 Comments »

DSC02920Dinner…what to do, what to do…hmmm.

Nearly ever week I find myself asking my little family, “What do you want for dinner”?

More often than not…my husband and two children say…”Salmon Pesto Pasta, please!!!”

Salmon Pesto Pasta is  almost more popular in our house than homemade pizza. No. Really. It is. And, what cracks me up, is it’s a recipe I threw together one evening after opening the fridge and discovering, with utter frustration, that I had about a 1/2 lb of cooked salmon leftover from our Wednesday Family Dinner night.

Wednesday Family Dinner night is a tradition we started in our home when our eldest daughter was about a year old. The concept was simple: every Wednesday night, without fail, my husband’s mother, brothers, sister, and extended family were invited over for a meal. The intention was simple too: bring everyone together once a week so our daughter would get to know her extremely large family and vice versa. 

In the beginning, it was all a bit awkward. Everyone wanted to bring something or wanted to lend a hand or felt they had to do act like a guest at a dinner party but, in time, we settled into a lovely routine that turned a “hump-night-meal” into something very special…family time.

Salmon Pesto PastaMy mother-in-law, who’s now nearly 90, adores salmon. For her, I try to make it at least two Wednesday nights a month. The first time I made Delia Smith’s Salmon Fillet with Pesto and Pecorino, I knew I was on to a winner. Not only did Mama eat her serving but she asked for seconds! And, what’s more, everyone else liked it too. From that night on, the dish became a favourite “go-to-recipe”.

But then there was that one Wednesday night when I over-bought and ended up with too much leftover salmon in the fridge. Unwilling to throw it out on Thursday night, I started playing with ingredients…a bit more pesto…a bit more pecorino…throw in some Cannellini beans and some oven roasted tomatoes…and voila…a new dish was born…Salmon Pesto Pasta. My little family loved it. The test, however, was Wednesday Family Dinner night…would everyone else like it?

Without exception, the answer was…”Yes!”

I still remember the first time I brought it to the table. It was a beautiful spring day…the salmon was served in a big white bowl, with a lush green salad and some crusty garlic bread on the side. “What’s this, Kim?”, my sister-in-law asked. Before I had a chance to answer, I heard someone say, “Wow! This is gorgeous!!” That’s all it took. Salmon Pesto Pasta was created from a “waste not want not” belief but it’s staying power is all in its taste.

I’ve since figured out how to make this dish from scratch, not using leftovers. I’m sure you’re going to love it. With Lent coming up it’s the perfect Friday night meat-free meal, but it’s also just right for any family dinner night. Make it and let me know how you get on or what changes you’d make. Cheers!

Salmon Pesto Pasta

Serves 6-8

Ingredients

1lb/16oz salmon

2 tablespoons lemon

salt and pepper to taste

3 tablespoons pesto, plus another ¼ cup/2oz pesto {that’s fluid oz.}

2 rounded tablespoons pecorino cheese, plus another 3 cups/3oz

½ lb/8oz Farfalle pasta (bow tie style)

1 cup/4oz frozen peas

2oz oven-roasted tomatoes

1 can/15oz/425g cannellini beans

Directions

1. Pre-heat oven to 230°C/450°F/gas mark 8. Line a baking tray with aluminium and top with a sheet of parchment paper.

2. Rinse the salmon, pat dry with kitchen roll (paper towel), and, if needed, remove any bones you can feel when you run your hand across the top of the salmon.

3. Put the salmon on the parchment paper and pour the lemon juice over it.

4. Salt and pepper, as desired.

5. Top the salmon with 3 tablespoons pesto and 2 tablespoons pecorino.

6. Bake in oven for 15-20 minutes or until the salmon is cooked all the way through.

7. While the salmon is baking, cook up the pasta as per the directions on the box.

8. Cook up the frozen peas. {Tip: I do this in the same pot as the pasta, towards the end of the pasta cooking time.}

9. When the pasta is al dente, drain, and put in a large mixing bowl.

10. When the peas are cooked through, drain, and add to the mixing bowl.

11. When the salmon is done, let it cool slightly, shred with two forks, add to the mixing bowl, discarding the skin.

12. Add the oven-roasted tomatoes, the cannellini beans, the remaining pesto, and the pecorino. Mix well, taste, add more pesto, pecorino, salt and pepper, if desired.

13. Top with a grating of pecorino and serve immediately.

Related Articles:

Delia Smith’s Salmon Fillet with Pesto and Pecorino at https://inanirishhome.com/2013/02/23/salmon-fillets-with-pesto-and-pecorino-topping/

Lenten Challenge: Friday Meat-Free Meal at https://inanirishhome.com/2013/03/01/lenten-challenge-friday-meat-free-meal/

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Lovin’ Spoonful

Posted in Recipes, Share the Joy, tagged , , , , , , , , , , on 13/02/2014| Leave a Comment »

Valentine’s Day in an Irish home looks much the same as it does anywhere else. There are the pink and red cards with hearts all over them exchanged, the box of chocolates gooey and sweet, the flowers, the bottle of wine shared over dinner, and plenty of smoochin’ going on {if you’re into that kind of thing…which we definitely are!}.

Being a hopeless romantic and a foodie, I always try to find ways to make the day extra special for everyone. Starting with breakfast.

Valentine Breakfast 2014 1

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My husband likes an egg in the morning. Our girls prefer pancakes. With the aid of my trusty heart-shaped cookie cutter there’s no trouble whipping up both on Valentine’s morning.

Screen Shot 2014-02-13 at 7.46.07 AM

Valentines Day Breakfast Ideas 2014 2

Cranberry Banana Smoothie

All four of us love smoothies, especially this bright-pink and deep-red, healthy cranberry banana blend. Cranberries are one of the most antioxidant-packed berries around. I buy extra bags of them in November when they’re readily available in the supermarket and keep them in the freezer for the rest of the year. You get the most benefits from eating them raw, so adding them to a smoothie is a very healthy choice. Can I get a whoo hoo and a yummm…..?

Valentine's Day 2014 Katie

Valentines Day 2014 Sarah

And, sure, it takes a little extra time in the morning to pull it all together {15 minutes, perhaps} but the smiles I get for the extra effort warms my heart and makes it so very worth it!

From our little Irish home to yours…Happy Valentine’s Day. Cheers!

Cranberry Banana Smoothie

Makes 4

Ingredients

8oz/1 cup apple juice

12oz/2 cups whole cranberries (I use frozen)

1 large banana

2 tablespoons maple syrup

Directions

1. Put all ingredients in a blender and blend until smooth.

2. Taste and add more  maple syrup, if needed. Serve immediately.

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2014 Sundance Film Festival Announces Award Winners

Posted in Sundance Film Festival, tagged , , , , , , on 27/01/2014| Leave a Comment »

Last night, the Sundance Institute announced the Jury, Audience and other special awards of the 2014 Sundance Film Festival at the feature film Awards Ceremony, hosted by Nick Offerman and Megan Mullally.

The U.S. Grand Jury Prize: Documentary was presented by Tracy Chapman to:
Rich Hill / U.S.A. (Directors: Andrew Droz Palermo, Tracy Droz Tragos) — In a rural, American town, kids face heartbreaking choices, find comfort in the most fragile of family bonds, and dream of a future of possibility.

The U.S. Grand Jury Prize: Dramatic was presented by Leonard Maltin to:
Whiplash / U.S.A. (Director and screenwriter: Damien Chazelle) — Under the direction of a ruthless instructor, a talented young drummer begins to pursue perfection at any cost, even his humanity. Cast: Miles Teller, JK Simmons.

The World Cinema Grand Jury Prize: Documentary was presented by Andrea Nix Fine to:
Return to Homs / Syria, Germany (Director: Talal Derki) — Basset Sarout, the 19-year-old national football team goalkeeper, becomes a demonstration leader and singer, and then a fighter. Ossama, a 24-year-old renowned citizen cameraman, is critical, a pacifist, and ironic until he is detained by the regime’s security forces.

The World Cinema Grand Jury Prize: Dramatic was presented by Nansun Shi to: To Kill a Man / Chile, France (Director and screenwriter: Alejandro Fernández Almendras) — When Jorge, a hardworking family man who’s barely making ends meet, gets mugged by Kalule, a neighborhood delinquent, Jorge’s son decides to confront the attacker, only to get himself shot. Even though Jorge’s son nearly dies, Kalule’s sentence is minimal, heightening the friction. Cast: Daniel Candia, Daniel Antivilo, Alejandra Yañez, Ariel Mateluna.

The Audience Award: U.S. Documentary Presented by Acura, was presented by William H. Macy to: Alive Inside: A Story of Music & Memory / U.S.A. (Director: Michael Rossato-Bennett) — Five million Americans suffer from Alzheimer’s disease and dementia—many of them alone in nursing homes. A man with a simple idea discovers that songs embedded deep in memory can ease pain and awaken these fading minds. Joy and life are resuscitated, and our cultural fears over aging are confronted.

The Audience Award: U.S. Dramatic Presented by Acura, was presented by William H. Macy to: Whiplash / U.S.A. (Director and screenwriter: Damien Chazelle) — Under the direction of a ruthless instructor, a talented young drummer begins to pursue perfection at any cost, even his humanity. Cast: Miles Teller, JK Simmons.

The Audience Award: World Cinema Documentary was presented by Felicity Huffman to: The Green Prince / Germany, Israel, United Kingdom (Director: Nadav Schirman ) — This real-life thriller tells the story of one of Israel’s prized intelligence sources, recruited to spy on his own people for more than a decade. Focusing on the complex relationship with his handler, The Green Prince is a gripping account of terror, betrayal, and unthinkable choices, along with a friendship that defies all boundaries. 

The Audience Award: World Cinema Dramatic was presented by Felicity Huffman to: Difret / Ethiopia (Director and screenwriter: Zeresenay Berhane Mehari) — Meaza Ashenafi is a young lawyer who operates under the government’s radar helping women and children until one young girl’s legal case exposes everything, threatening not only her career but her survival. Cast: Meron Getnet, Tizita Hagere.

The Audience Award: Best of NEXT <=> was presented by Nick Offerman to:
Imperial Dreams / U.S.A. (Director: Malik Vitthal, Screenwriters: Malik Vitthal, Ismet Prcic) — A 21-year-old, reformed gangster’s devotion to his family and his future are put to the test when he is released from prison and returns to his old stomping grounds in Watts, Los Angeles.Cast: John Boyega, Rotimi Akinosho, Glenn Plummer, Keke Palmer, De’aundre Bonds.

The Directing Award: U.S. Documentary was presented by Morgan Neville to:
Ben Cotner & Ryan White for The Case Against 8 / U.S.A. (Directors: Ben Cotner, Ryan White) — A behind-the-scenes look inside the case to overturn California’s ban on same-sex marriage. Shot over five years, the film follows the unlikely team that took the first federal marriage equality lawsuit to the U.S. Supreme Court.

The Directing Award: U.S. Dramatic was presented by Lone Scherfig to:
Cutter Hodierne for Fishing Without Nets / U.S.A., Somalia, Kenya (Director: Cutter Hodierne, Screenwriters: Cutter Hodierne, John Hibey, David Burkman) — A story of pirates in Somalia told from the perspective of a struggling, young Somali fisherman. Cast: Abdikani Muktar, Abdi Siad, Abduwhali Faarah, Abdikhadir Hassan, Reda Kateb, Idil Ibrahim.

The Directing Award: World Cinema Documentary was presented by Sally Riley to: Iain Forsyth & Jane Pollard for 20,000 Days On Earth / United Kingdom (Directors: Iain Forsyth & Jane Pollard) — Drama and reality combine in a fictitious 24 hours in the life of musician and international culture icon Nick Cave. With startlingly frank insights and an intimate portrayal of the artistic process, this film examines what makes us who we are and celebrates the transformative power of the creative spirit.

The Directing Award: World Cinema Dramatic was presented by Sebastián Lelio to: Sophie Hyde for 52 Tuesdays / Australia (Director: Sophie Hyde, Screenplay and story by: Matthew Cormack, Story by: Sophie Hyde) — Sixteen-year-old Billie’s reluctant path to independence is accelerated when her mother reveals plans for gender transition, and their time together becomes limited to Tuesdays. This emotionally charged story of desire, responsibility, and transformation was filmed over the course of a year—once a week, every week, only on Tuesdays. Cast: Tilda Cobham-Hervey, Del Herbert-Jane, Imogen Archer, Mario Späte, Beau Williams, Sam Althuizen.

The Waldo Salt Screenwriting Award: U.S. Dramatic was presented by Peter Saraf to: Craig Johnson & Mark Heyman for The Skeleton Twins / U.S.A. (Director: Craig Johnson, Screenwriters: Craig Johnson, Mark Heyman) — When estranged twins Maggie and Milo feel that they’re at the end of their ropes, an unexpected reunion forces them to confront why their lives went so wrong. As the twins reconnect, they realize the key to fixing their lives may just lie in repairing their relationship. Cast: Bill Hader, Kristen Wiig, Luke Wilson, Ty Burrell, Boyd Holbrook, Joanna Gleason.

The Screenwriting Award: World Cinema Dramatic was presented by Sebastián Lelio to: Eskil Vogt for Blind / Norway, Netherlands (Director and screenwriter: Eskil Vogt) — Having recently lost her sight, Ingrid retreats to the safety of her home—a place she can feel in control, alone with her husband and her thoughts. But Ingrid’s real problems lie within, not beyond the walls of her apartment, and her deepest fears and repressed fantasies soon take over. Cast: Ellen Dorrit Petersen, Henrik Rafaelsen, Vera Vitali, Marius Kolbenstvedt.

The Editing Award: U.S. Documentary was presented by Jonathan Oppenheim to: Jenny Golden, Karen Sim for Watchers of the Sky / U.S.A. (Director: Edet Belzberg) — Five interwoven stories of remarkable courage from Nuremberg to Rwanda, from Darfur to Syria, and from apathy to action.

The Editing Award: World Cinema Documentary was presented by Sally Riley to: Jonathan Amos for 20,000 Days On Earth / United Kingdom (Directors: Iain Forsyth & Jane Pollard) — Drama and reality combine in a fictitious 24 hours in the life of musician and international culture icon Nick Cave. With startlingly frank insights and an intimate portrayal of the artistic process, this film examines what makes us who we are and celebrates the transformative power of the creative spirit.

The Cinematography Award: U.S. Documentary was presented by Kahane Cooperman to: Rachel Beth Anderson, Ross Kauffman for E-TEAM / U.S.A. (Directors: Katy Chevigny, Ross Kauffman) — E-TEAM is driven by the high-stakes investigative work of four intrepid human rights workers, offering a rare look at their lives at home and their dramatic work in the field.

The Cinematography Award: U.S. Dramatic was presented by Peter Saraf to:
Christopher Blauvelt for Low Down / U.S.A. (Director: Jeff Preiss, Screenwriters: Amy-Jo Albany, Topper Lilien) — Based on Amy-Jo Albany’s memoir, Low Down explores her heart-wrenching journey to adulthood while being raised by her father, bebop pianist Joe Albany, as he teeters between incarceration and addiction in the urban decay and waning bohemia of Hollywood in the 1970s. Cast: John Hawkes, Elle Fanning, Glenn Close, Lena Headey, Peter Dinklage, Flea.

The Cinematography Award: World Cinema Documentary was presented by Caspar Sonnen to: Thomas Balmès & Nina Bernfeld for Happiness / France, Finland (Director: Thomas Balmès) — Peyangki is a dreamy and solitary eight-year-old monk living in Laya, a Bhutanese village perched high in the Himalayas. Soon the world will come to him: the village is about to be connected to electricity, and the first television will flicker on before Peyangki’s eyes.

The Cinematography Award: World Cinema Dramatic was presented by Carlo Chatrian to: Ula Pontikos for Lilting / United Kingdom (Director and screenwriter: Hong Khaou) — The world of a Chinese mother mourning the untimely death of her son is suddenly disrupted by the presence of a stranger who doesn’t speak her language. Lilting is a touching and intimate film about finding the things that bring us together. Cast: Ben Whishaw, Pei-Pei Cheng, Andrew Leung, Peter Bowles, Naomi Christie, Morven Christie.

A U.S. Documentary Special Jury Award for Use of Animation was presented by Charlotte Cook to: Watchers of the Sky / U.S.A. (Director: Edet Belzberg) — Five interwoven stories of remarkable courage from Nuremberg to Rwanda, from Darfur to Syria, and from apathy to action.

A U.S. Documentary Special Jury Award for Intuitive Filmmaking was presented by Charlotte Cook to: The Overnighters / U.S.A. (Director: Jesse Moss) — Desperate, broken men chase their dreams and run from their demons in the North Dakota oil fields. A local Pastor’s decision to help them has extraordinary and unexpected consequences.

A U.S. Dramatic Special Jury Award for Musical Score was presented by Dana Stevens to: The Octopus Project for Kumiko, the Treasure Hunter/ U.S.A. (Director: David Zellner, Screenwriters: David Zellner, Nathan Zellner) — A lonely Japanese woman becomes convinced that a satchel of money buried in a fictional film is, in fact, real. Abandoning her structured life in Tokyo for the frozen Minnesota wilderness, she embarks on an impulsive quest to search for her lost mythical fortune. Cast: Rinko Kikuchi.

A U.S. Dramatic Special Jury Award for Breakthrough Talent was presented by Dana Stevens to: Justin Simien for Dear White People/ U.S.A. (Director and screenwriter: Justin Simien) — Four black students attend an Ivy League college where a riot breaks out over an “African American” themed party thrown by white students. With tongue planted firmly in cheek, the film explores racial identity in postracial America while weaving a story about forging one’s unique path in the world. Cast: Tyler Williams, Tessa Thompson, Teyonah Parris, Brandon Bell.

A World Cinema Dramatic Special Jury Award for the Delightful Ensemble Performance, and How the Director Brought His Own Unique Universe into Cinema was presented by Carlo Chatrian to: God Help the Girl / United Kingdom (Director and screenwriter: Stuart Murdoch) — This musical from Stuart Murdoch of Belle & Sebastian is about some messed up boys and girls and the music they made. Cast: Emily Browning, Olly Alexander, Hannah Murray, Pierre Boulanger, Cora Bissett.

A World Cinema Documentary Special Jury Award for Cinematic Bravery was presented by Caspar Sonnen to: We Come as Friends / France, Austria (Director: Hubert Sauper) — We Come as Friends is a modern odyssey, a science fiction–like journey in a tiny homemade flying machine into the heart of Africa. At the moment when the Sudan, Africa’s biggest country, is being divided into two nations, a “civilizing” pathology transcends the headlines—colonialism, imperialism, and yet-another holy war over resources.

The Short Film Audience Award, Presented by YouTube, based on web traffic for 15 short films that screened at the Festival and were concurrently featured on www.youtube.com/sff, was presented to: Chapel Perilous / U.S.A. (Director and screenwriter: Matthew Lessner) — Levi Gold is paid an unexpected visit by Robin, a door-to-door salesman with nothing to sell. The ensuing encounter forces Levi to confront his true mystical calling, and the nature of reality itself. A metaphysical comedy trip-out with Sun Araw.

The following awards were presented at separate ceremonies at the Festival:

Jury prizes and honorable mentions in short filmmaking were presented at a ceremony in Park City, Utah on January 21. The Short Film Grand Jury Prize was awarded to Of God and Dogs / Syrian Arab Republic (Director: Abounaddara Collective). The Short Film Jury Award: U.S. Fiction was presented to Gregory Go Boom / U.S.A. (Director and screenwriter: Janicza Bravo). The Short Film Jury Award: International Fiction was presented to The Cut / Canada (Director and screenwriter: Geneviève Dulude-Decelles). The Short Film Jury Award: Non-fiction was presented to I Think This Is the Closest to How the Footage Looked / Israel (Directors: Yuval Hameiri, Michal Vaknin). The Short Film Jury Award: Animation was presented to Yearbook / U.S.A. (Director and screenwriter: Bernardo Britto). A Short Film Special Jury Award for Unique Vision was presented to Rat Pack Rat / U.S.A. (Director and screenwriter: Todd Rohal). A Short Film Special Jury Award for Non-fiction was presented to Love. Love. Love. / Russia (Director: Sandhya Daisy Sundaram). A Short Film Special Jury Award for Direction and Ensemble Acting was presented to Burger / United Kingdom, Norway (Director and screenwriter: Magnus Mork).

The winning directors and projects of the Sundance Institute | Mahindra Global Filmmaking Awards, in recognition and support of emerging independent filmmakers from around the world, are: Hong Khaou, Monsoon (Vietnam/UK); Tobias Lindholm, A War (Denmark); Ashlee Page, Archive (Australia); and Neeraj Ghaywan, Fly Away Solo (India).

The Sundance Institute/NHK Award, honoring and supporting emerging filmmakers, was presented to Mark Rosenberg, director of the upcoming film Ad Inexplorata.

The 2014 Red Crown Producer’s Award and $10,000 grant was presented to Elisabeth Holm, producer of Obvious Child.

The 2014 Alfred P. Sloan Feature Film Prize, presented to outstanding feature films focusing on science or technology as a theme, or depicting a scientist, engineer or mathematician as a major character, was presented to I Origins, directed and written by Mike Cahill. The film received a $20,000 cash award from the Alfred P. Sloan Foundation.

 

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Day One Party Sundance 2014

Posted in Trips/Holidays, tagged , , , , , , , on 17/01/2014| 1 Comment »

Oh good Lord! I just rolled in from the Sundance 2014 Day One Party and just have to say…it was AMAZING! No, I did not go to the An Artist at the Table event up at Stein Erikson Lodge in Deer Valley, where the meal was prepared by celebrity chef Giada De Laurentiis. At $1,500 per person it was a little too rich for my pocketbook. Nor did I go to the Eccles Theater, where guests were welcomed by Robert Redford and then watched the opening night premier movie, Whiplash. Nope…though I did hear both events were very well done this year.

Day One Party 2014

DSC02442

Instead, I was over at the Legacy Lodge at Park City Mountain Resort having an absolutely brilliant time dancing my heart out and sipping on ice cold beverages courtesy of Stella Artois and Ketel One. Billed as “annual celebration where filmmakers and Festival friends reunite or meet for the first time” it didn’t disappoint.

I was thrilled to say “hello” to Michael Rossato-Bennett, Director/Producer of the film Alive Inside, right off the mark, and many other people I met today {or is it yesterday?} while walking on Main Street. And, as I was leaving the party, I had a lovely chat with Ryan Patrick McGuffey about raising the Irish presence a wee bit higher at Sundance next year {Ryan, I’m not letting you off the hook…you said you were “in” and I have witnesses!}.

All in all, it was great craic (fun)…just sorry I didn’t get more/better photos!

Film news to follow tomorrow…from Sundance 2014…goodnight.

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Ginger Hot Toddy & Irish Hot Whiskey

Posted in Recipes, tagged , , , , , , , , , , , , , , on 11/01/2014| 1 Comment »

Ginger Hot ToddyOne of my brother-in-laws is visiting from California. God love him, he arrived with the flu and is truly miserable.

As I type, he’s sitting in the family room next to a roaring fire and the telly {so Irish} and is chasing away his chills with a cozy hot water bottle from Avoca  and a big mug of Ginger hot tea. I offered to make him a hot whiskey but he declined saying it’s still a wee bit early…perhaps at bedtime.

Ginger Hot Tea and Irish Hot Whiskey are both part of the “Toddy” family. A toddy is typically a mixed drink made of alcohol, water, sugar and spice. In Ireland, especially, it’s considered a traditional “cure” for colds and the flu.

Much like chicken soup, there’s speculation as to whether a toddy will actually “cure” what ails you, but does it really matter when you’re feeling awful? Not in my book. This hot, amber liquid will warm you to the bone and make you feel better.

Today’s posting is for Ginger Hot Toddy and Irish Hot Whiskey. Enjoy and be well!

Ginger Hot Toddy

Serves 4

Ingredients

3″ piece of ginger, peeled and thinly sliced

1,000ml/4 cups water

2-3 tablespoons honey (preferably Manuka Honey)

Lemon

Directions

1. Bring the water to the boil and pour into a teapot. Add the ginger.

2. Stir in the honey and let steep for 3-5 minutes.

3. Add a squeeze of lemon and stir again. Just before serving, taste and add more honey and/or lemon if desired.

4. To serve, strain the tea through a tea strainer into four cups. Serve immediately.

Notes: This tea keeps well in the fridge for up to three days and can be reheated in a pan on the hob (stove). (I keep the ginger and all the liquid in a glass jar with a tight-fitting lid.)

Irish Hot Whiskey

Serves 4

Ingredients

16 whole cloves

2 thick slices of lemon, rind left on but pips removed, cut in half

4-8 teaspoons sugar (Demerara is nice, if you have it)

240ml/16 tablespoons Irish whiskey

1/2 half lemon

freshly boiled water

Directions

1. Push four cloves into the four lemon rinds and set aside. Fill kettle with water and bring to the boil.

2. In four heatproof glasses, add 1-2 teaspoons sugar, 4 tablespoons Irish whiskey, and the four lemon slices with cloves pushed into them.

3. To ensure the glasses don’t break, put one teaspoon into each glass and, when that’s done, pour the freshly boiled water into each glass to fill.

4. Stir the water, whiskey, and sugar mixture to dissolve the sugar completely.

5. Squeeze a little fresh lemon juice into each glass, taste, and add more sugar and/or whiskey if desired.

6. Serve immediately.

Related Articles

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/02/how-to-make-the-perfect-hot-toddy

http://joylicious.net/joylicious/2011/01/27/intensitoddy

http://www.instructables.com/id/Home-Cold-Flu-Remedy/

http://www.sheknows.com/food-and-recipes/articles/947287/4-cold-fighting-hot-drink-recipes

http://www.nydailynews.com/life-style/eats/ward-winter-chill-hot-toddy-article-1.1543448

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Pigeons in Stout: A Recipe for Survival in Ireland

Posted in Recipes, tagged , , , , , , , , , , , , , , , , , on 07/01/2014| 4 Comments »

Feral pigeon (Columba livia).

Photo credit: Wikipedia

Have you heard the one about the Irishman hunting and grilling pigeons in order to survive the recession?

No…this isn’t a joke. It is a true story that was covered by reporter Liz Alderman for The New York Times in December.

The article entitled “Hardships Linger for a Mending Ireland” was presumably written as a piece of hard-hitting journalism but, from the very start, it read more like a fluff-piece for a less reputable rag.

The first bit of shoddy journalism reared its ugly head when Ms. Alderman referred to Ireland’s capital city as “downtown Dublin”. {For the record, the correct terminology is “City Centre” or “Town”. It’s never, ever, known as “downtown”}. But that wasn’t what irked people. Even her grossly misstated data attributed to the Irish Central Bank wasn’t enough to cause public outrage.

No, what really got up the Irish nose was Ms. Alderman’s story about how one Irishman was surviving the economic crisis by shooting pigeons for food and grilling them outdoors to reduce his gas and grocery bills.

To make matters worse, the man at the centre of the story, 55-year-old John Donovan, wasn’t just any Irishman. He was and is an educated man. A man with degrees in law and business. A man who went from owning a five-bedroom home, and boats, and cars {note the “plural”} to living with his mum after his hardware supply business buckled. He is a man who sent out 1,583 resumes and only got for 4 interviews. A man who lives a short 10 minutes away from Bono (a point Ms. Alderman makes in her story).

But I don’t know…I read this story…and with a wee bit of time and distance to reflect on it…I am more than a little skeptical about the whole thing.

It’s not that I doubt John Donovan has struggled in the last few years or that before our economic meltdown he used to live a life that included more big-boy-toys and a big fancy home. I don’t even doubt that he holds advanced degrees. No, what I find hard to believe is that he’s been walking around one of Dublin’s suburbs with a gun shooting pigeons for his supper.

If you know Shankill, Mr. Donovan’s village, you know this story seems all the more outrageous. I’ve driven through it many times over the years and can’t, for one second, ever imagine anyone firing a gun at anything without it causing a stir. And by that, I mean “quite a stir”. The kind of stir that involves irate neighbors and the Guardi {police} racing in with their sirens blaring. This is, after all, Ireland…not America…we’re talking about.

Getting a gun is not easily done. Even if you can get one, you wouldn’t walk around leafy neighbourhoods firing at birds…not even if you are starving! And if, by some very rare-one-in-a-million-chance, you lost the plot altogether and did so, you can surely bet the incident wouldn’t be reported first in The New York Times. It would first be told in Ireland, by Irish people, many times over. It would be discussed on the radio, on television, and in our newspapers.

So, upon mature reflection, here’s what I think about the whole wretched story…”Good on you, John Donovan!”

Somehow the angels above smiled down on this man and a reporter at The New York Times appeared in his life at a time when he most needed help. He gave an interview that was read around the world and hopefully it has helped him get back on his feet, get a job, move out of his mammy’s home, or, at the very least, given him a good story to tell his friends at the pub on a Friday night. Whatever the case, I wish him the very best going forward.

To Ms. Alderman and The New York Times, I’d like to add…shame on you for writing and publishing such a badly researched, shoddy, article. You both should know better.

Now, with that off my chest, I’d like to end this post on an upbeat note. I phoned my local food emporium, Cavistons {of course}, and inquired about pigeon breast. Mark Caviston was only too happy to say that it is readily available at €3.99 each. Sure, at that price, why would you shoot your own?!

The recipe that follows is from Biddy White Lennon and Georgina Campbell’s new book, The Food & Cooking of Ireland: Classic Dishes from the Emerald Isle. I haven’t made the dish myself {personally, I’m not mad about gamey meats.} but I’m sure it’s wonderful. Enjoy!

Pigeons in Stout

Serves 6

Ingredients

175/6oz thick streaky (fatty) bacon

2 medium onions, finely chopped

2 or 3 garlic cloves, crushed

seasoned flour, for coating

50g/2oz/1/4 cup butter

15ml/1 tablespoon olive oil

6 pigeon breasts

30ml/2 tablespoons Irish whiskey (optional)

600ml/1 pint/2 1/2 cups chicken stock

300ml/1/2 pint/1 1/4 cups stout

175g/6oz button (white) mushrooms

beurre manié, if needed (see Cook’s Tip below)

15-30ml/1-2 tablespoons rowan jelly

sea salt and ground black pepper

Directions

1. Preheat oven to 150°C/300°F/Gas Mark 2. Trim the streaky bacon and cut it into strips. Cook gently in a large, flameproof casserole until the fat runs out, then add the two chopped onions and crushed garlic and continue cooking until they are soft. Remove from the casserole and set aside.

2. Coast the breast portions thickly with seasoned flour. Add the butter and oil to the pan, heat until the butter is foaming, then add the meat and brown well on all sides. Pour in the Irish Whiskey, if using. Carefully set it alight and shake the pan until the flames go out – this improves the flavor.

3. Stir in the stock, stout and the mushrooms, and bring slowly to the boil. Cover closely and cook in the preheated oven for 11/2 -2 hours, or until the pigeons are tender.

4. Remove from the oven and lift the pigeons on to a serving dish. Thicken the gravy, if necessary, by adding small pieces of beurre manié, stirring until the sauce thickens. Stir in the rowan jelly to taste and adjust the seasoning. Serve the pigeons with the gravy while hot.

Cooks Tip: To make the beurre manié mix together 15g/1/2oz/1 tablespoon of butter with 15ml/1 tablespoon flour. Add small pieces of the mixture to the boiling gravy or sauce and stick until thickened.

Related Articles

*Cavistons Food Emporium Facebook Page

* Speaking of Pigeons over at Irish Language Blog

*How the Irish Really Cook Pigeon over at Newsvine

* A Recipe for Pigeon with Pommes Mousseline and Pancetta Peas over at Georgina Campbell’s Ireland website

* A Recipe for Pigeon Breast with Elderberry Sauce by Biddy White Lennon over at Irish Food Writer’s Guild

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