My husband loves to cook up some apples around this time of year. It makes the house smell amazing, and his recipe is delicious! It’s great as a snack on its own, as a side to pork chops, as a topping on some vanilla ice cream, or as a sweetener for your morning oatmeal.
My brothers and I calculated it once, and I think we came up with the figure of 85% – we’re 85% Irish. My maiden name has an apostrophe in it, and the only bad part about being married is that I miss my apostrophe.
I like to put together a special Irish menu every St. Patrick’s Day, and a couple of years ago I was inspired to try to re-create the amazing bowl of Guinness Beef Stew that I enjoyed one night in a pub in Dingle, on the west coast of Ireland, when I was studying abroad there. Now it’s become one of my favorite slow-cooker recipes!
Chili is just one of those classic dishes that reminds me of a chilly fall night when I was a little girl. No one’s recipe will ever compare to my mom’s because mom’s chili is the culinary manifestation of comfort and warmth. Mom always serves it on a bed of rice, topped with shredded cheese. It’s just the best.
People often ask me when I became so interested in baking and cooking. I usually say “pretty much since I was tall enough to see over the counter.” But that’s not entirely true, because I used to love to pull a stool up to the counter in the kitchen to help my mom with whatever she was baking.
There is nothing like a hearty pot pie to warm you up on these dark, rainy winter nights we’re having. My little brother got me this wonderful cookbook for Christmas in 2007, and I have been loving it over the past couple of years.
Okay, okay, I know it’s silly, but it’s a family joke to call these cookies “Gingies” – I think when my little brother was, well, little, we put “y” at the end of every word, and we never stopped even though he’s 21 years old now!
This recipe has been a family tradition for as long as I can remember. In high school, I gave these out with a recipe card to all of my girlfriends. It’s the best recipe I’ve found for making gingerbread that is soft and chewy instead of dry and crispy.
One of my favorite Vintage Victuals tips is to use fresh, pure ingredients when you can. After Halloween, we slice open the pumpkins that we don’t carve, clean out all the stringy junky stuff and the seeds, cut the flesh into chunks, and put it in a pot! Add a little bit of water to the bottom and cook on low for about 45 minutes, or until the pumpkin is fork-tender. Drain well and smash with a potato-smasher (or a food processor, depending on what texture you like). Voila! You have a great, fresh ingredient to put in your pies, breads, and soups! Also, cooked pumpkin freezes well. I put mine in ziplock freezer bags so that I can thaw-and-snip.