Mental health warning – DO NOT cook a venison chili after cycling 80 kilometers in a blizzard.

Last weekend, a couple of friends and I decided that it would be a good idea to go for a long cycle on Sunday morning. It had been snowing and the forecast was for things to clear. So, with a degree of abandon, we met soon after sunrise and headed south.  Temperatures were holding above zero and after about 30 minutes cycling the pain (along with the feeling) went out of my extremities. 

The trip to Holland or “Hannibal Lecter ate my Dad”.

Yes, the Dutch all live in windmills. The one on the right is Stefan’s.

A series of comments a few months ago on Stefan Gourmet’s blog led to the Wife and I packing our bags and traveling to Amsterdam for a long weekend. It was a leap of faith and a step into the unknown.

I have been struggling with this post for a couple of reasons.

Mushroom stuffed leg of lamb – Curious or Epicurious?

First, the back story, then the recipe. My youngest was earning some extra cash by helping with some shredding in the office. A huge pile of shredding if the truth were to be told. She managed to fill 37 sacks of shredded documents in one day. Given her great work rate and in an effort to keep the “How much ‘ya payin’ me?” conversation to a modest enough number, I brought her out for lunch at a local cafe. While we were waiting for our food, we were discussing family dinner for the following Sunday. A leg of Wicklow lamb had made its way into my possession and this was to be the base of the meal.

The Wife and I having fun in Holland on our first International Blog Quest. It would be rude of me to type any more while I should be taking photographs….

Stefan's Gourmet Blog

On the 1st anniversary of StefanGourmet.com I wrote “ I would love for all of my blogging friends to meet and go on a big cooking spree together, but alas that’s not going to happen with the distances involved.” Conor from ConorBofin.com then responded “Your cook-up idea appeals.” And now, less than three months later, he is here with ‘the wife’ visiting for a weekend of cooking, eating, and a great time. I welcomed them with a dinner that included ravioli with a filling inspired by ChgoJohn’s recipe and PutneyFarm’s brownies for dessert. To include more of our blogging friends in this, we are making Richard McGary’s Butter-Poached Lobster Tails tonight.

I couldn’t have thought of a better topic for my 300th post. Stay tuned for posts on both of our blogs about the stuff we cooked and ate together…

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Prawn stock – getting the best value out of crustaceans

The better part of the ingredients. A good bag-full of fresh Dublin Bay Prawns

It seems like every day somebody asks me “How do you make prawn stock, Conor?” or “I was thinking of making some prawn stock, how would you do it?” Given that I am a pretty average type of guy, I know that you too must be harassed on a regular basis with prawn stock conundrums. So I am going to tell you how to do it.

Pancake Tuesday – Thank You North America!

Youngest daughter recently returned from a semester in St. John’s University in Newfoundland. On returning to our island shore, she brought with her some education, a broadened mind, lots of St John’s branded clothes, some St. John’s Ice Caps promo material (Go Caps!) and a couple of tasty treats from that great continent. So in honour of both her return from Canada and in honor of the entire North American continent, I am preparing two kinds of Fluffy American Pancakes. 

Economic warning – DO NOT cook beef short ribs on a bed of garlic served with red wine reduction and celeriac mash.

Sorry about the long headline but I have been talking to my butcher. He tells me that beef short ribs or Jacob’s Ladder, as it is known in trendier spots, is becoming quite chique. If the normal rules of economics prevail, prices will rise as popularity increases. So, don’t cook it. We want to avoid inflation here in Ireland. Things are bad enough. It is not as nice as it looks so don’t cook it. Please.