Archive for October, 2009

Hearty Italian Cabbage Soup

Wednesday, October 21st, 2009
Italian Cabbage Soup

Summer (what summer?) is over and the evenings are closing in. On the plus side Heineken Cup Rugby is back and we don’t have to endlessly listen to folks moan about the Irish Summer. Winter has its advantages.

In keeping with a more robust approach to food for shorter evenings I saw Jamie Oliver do this recipe on his Jamie At Home show ages ago, I wrote it down and forgot about it until now. This prototype version doesn’t include the sage he used, has some Gubbeen Lardons instead of Pancetta and cheddar cheese instead of Fontina but the theory is mostly the same.

Ingredients
One head of Savoy Cabbage, washed and finely sliced
One loaf of stale crusty bread. I bought a non-sliced loaf and left it for a few days, you can then slice as thick or thin as you want
350g of grated cheddar and parmesean cheese (a two to one ratio).
100g bacon lardons (I use Gubbeen Lardons www.gubbeen.com)
Four or five anchovies
Two pints of Chicken stock
Extra virgin Olive oil
One knob of butter

Method
Bring the stock to the boil, reduce to a simmer and cook the cabbage for six or seven minutes. During this time add the butter and some oil to a warm pan and gently fry the garlic being careful not to burn it. Increase the heat to medium, add in the lardons and anchovies and fry until golden. Maybe you could add some dried chilli flakes here but I have yet to try that. Drain the cabbage and put the stock to one side. Add your cooked cabbage to the bacon mixture and stir well. Remove from the heat.

Slice the bread and toast well (the bread needs to be somewhat firm or it will just turn to mush), when done rub each side with a clove of garlic for flavour. Add a layer of bread to the bottom of a casserole dish, add a layer of cabbage and a layer of cheese. Repeat the bread-cabbage-cheese layers two or three times depending on the size of the dish and finish by topping up with the stock and adding a final layer of bread. Transfer to a 180C/Gas4 over for 30-40mins.

Michael Pollan’s Favourite Food Rules

Monday, October 12th, 2009
Michael Pollan

Michael Pollen (http://pollan.blogs.nytimes.com) is a contributing writer to the New York Times Magazine and has published what look like some interesting books on food and the science behind what we eat today. In a recent NY Times poll he asked 2500 readers to submit some simple food and diet related rules which he reduced down to twenty and published below.

Hardly life altering revelations but some are cleverly put and may make you think.

New York Times Magazine 20 Food Rules

Bord Bia Autumn Lamb Promotion

Thursday, October 1st, 2009
Bord Bia Lamb

Bord Bia, who seem to be very engaged in the social media space with @anbordbia on Twitter and a Facebook fan page, are doing an autumn lamb promotion at the moment.

Check out their website for recipes and look for tastings in supermarkets at the weekend (3rd Oct), Tesco, Super Valu, Superquinn and Dunnes are all included.