La Domestique | Kitchen Pantry Garden

How to Combat Veggie Boredom for Great British Chefs

By Jess On May 23, 2013 · 8 Comments

Hello there! I’m sad to have been so quiet for the last couple of weeks here at La Domestique, but I was very sick in the hospital with a stomach bug. The husband took great care of me and our new Irish friends and neighbors were so kind and supportive. I’m feeling much better and excited to share some of my latest work with you today. It’s National Vegetarian Week in Britain, and the fantastic website, Great British Chefs, invited me to contribute a blog post celebrating vegetables. You’ll find my piece, “How to Combat Veggie Boredom,” on their website. I had a great time thinking up bold and punchy flavor pairings for unique vegetable dishes. It’s all about playing with color, highlighting seasonal flavors, and adding a variety of textures to the dish. Click the Great British Chefs icon below to find inspiration on cooking with vegetables in season right now as well as two of my original recipes: Strawberry and Fennel Carpaccio and Grilled Broccoli with Black Olive Tapenade.

Strawberry, Spinach, and Quinoa Salad with Balsamic Vinaigrette

By Jess On May 1, 2013 · 16 Comments

Happy May Day to you! Here in Ireland, spring has been slow to reveal herself. Though the weather has been unseasonably cool, I do see a bit more sunshine and the breeze feels a tad warmer with each passing day. I’ve been waiting for the morning frosts to depart so I can plant my herb garden. We’re renting a house after years living in the concrete jungle of an apartment complex, so I’m looking forward to having room for growing plants and a shed to store bags of compost and gardening tools. Here in Cavan we’ve got a lovely local bookshop,the Crannóg, where I picked up a copy of Grow Your Own Crops in Pots, by Kay Maguire and the Royal Horticultural Society. Are you into container gardening? Please do share any tips or plants you love to grow in the comments section.

It’s been 1 month since we moved to Ireland, and little by little, we’re getting settled in our new home. We left America with two suitcases each and sold the rest of our possessions. Starting over is a strange feeling, but it sure does lend perspective as to what one really needs. In our lives this truly is spring, a time of regeneration. For my next post here on La Domestique I think I’ll share a peek into my new kitchen space. It’s about to become very busy in there as I get back to developing recipes. May is such an exciting month! I relish the tender salad greens, peppery radishes, tart rhubarb, and freshly harvested asparagus spears. Strawberries are on their way, and before long the perfume of elderflowers will fill the air. It’s all happening!

Today I’ve got a spring salad to share with you. This is the last of the work I did while we lived in the U.S.– the end of one chapter and the beginning of the next. After a long winter a tender, leafy salad with generous handfuls of spring herbs is a welcome thing. In this recipe, protein-rich quinoa lends heft, while strawberries and balsamic vinegar pair refreshing sweetness with green leafy spinach. I have a real thing for the Spanish Marcona almonds– to me they are a luxury I truly enjoy. Creamy, tangy goat cheese always makes a salad feel more spring-y, don’t you think? Be generous with the freshly ground black pepper, you’ll be surprised how well the spice compliments the strawberries. Enjoy this salad while sitting in the sun, even better with soft green grass tickling your toes and birds singing in the background.

Strawberry, Spinach, and Quinoa Salad with Balsamic Vinaigrette

Serves 4

Ingredients

1 cup cooked brown quinoa
3 ounces spinach leaves (or 1 5oz container packaged spinach leaves)
1 pint fresh strawberries
1/4 cup chopped fresh basil leaves
2 tablespoons fresh chopped chives
1/3 cup Marcona almonds
1 tablespoon plus 1 teaspoon aged balsamic vinegar
3 tablespoons extra virgin olive oil
1 ounce soft goat cheese
Sea salt and freshly ground pepper

In a large bowl, toss together quinoa, spinach, strawberries, basil and chives. Make the vinaigrette by pouring balsamic vinegar into a medium bowl with a pinch of sea salt and then gradually whisking in the extra virgin olive oil. Pour the vinaigrette over the salad and toss to evenly coat. Sprinkle almonds and goat cheese over the salad and serve with freshly ground black pepper.

Greetings From Ireland and a Recipe for Blueberry Parfait

By Jess On April 4, 2013 · 36 Comments

Greetings from Ireland! We arrived in our new home town of Cavan yesterday and the sun has been shining the whole time (which I’m taking as a good sign). Cavan is in the north, just 15 minutes from Northern Ireland. It’s marked by rolling green hillsides dotted with fluffy white sheep and spotted cows. I like it out here. It’s quieter and more laid back than the big city of Dublin. I will say though, ever since we got off the plane everyone has been so welcoming! People are very friendly and kind here. They do talk fast and I’m often looking towards the husband for translation of what was just said. Hopefully I will quickly develop an ear for it. We’re staying in a B & B owned by a family with three very young boys running around. The whole family is lively and fun and our bed is comfy so I’m quite happy. This morning the mother made us a full Irish breakfast, which was a real treat (rashers, black and white pudding, broiled tomato, Irish bacon, eggs, brown bread and scones)! The husband felt like he was finally back home again.

Today I’ve got the opposite of a full Irish breakfast to share with you- a light and healthy Blueberry Parfait. The husband and I are a bit tired of all the eating out and looking forward to finding a home so I can get back in the kitchen. I developed this recipe for a client a couple weeks before we left America. It includes instructions for a quick and simple lightly sweetened granola, but you should just use a scoop of your favorite recipe or store-bought brand if you like. If you want granola on a whim this is a nice recipe for emergencies when the cupboard isn’t stocked with much.The combination of orange juice, zest, and orange flower water lends a floral, fresh note to this perfect for spring parfait. Keep an eye out for the first blueberries of the season and enjoy them with creamy yogurt and a hint of cinnamon.

Blueberry Parfait

serves 2

This recipe for yogurt parfait may seem like an indulgent treat, but it’s actually a healthy breakfast to fuel you throughout the day. The yogurt is rich in calcium and protein to support your bones and muscles. Blueberries and the flaxseed speckled granola contain antioxidants and fiber to promote heart health and aid in tissue recovery after exercise. It’s important to fuel your body with a great breakfast before exercise, and this quick and easy parfait is a balanced blend of protein, carbohydrates and healthy fats.

Ingredients for Parfait

serves 2

3/4 cup Blueberries
1 cup Nonfat Plain Greek Yogurt
1/4 teaspoon grated orange zest
1 tablespoon orange juice
a couple drops of orange flower water (optional)
1/2 cup granola
honey

In a medium bowl, stir together yogurt, orange zest, orange juice, and orange flower water. Build the parfaits by evenly dividing ingredients between two small glasses or bowls. Spoon 1/4 cup yogurt into the bottom of each glass or bowl. Top each with half the granola and blueberries. Repeat layers one time, finishing with blueberries. Serve immediately. A drizzle of orange blossom honey on top of the parfait is a nice way to top it off.

Ingredients for Granola

makes 6 servings, 1/4 cup each

1 cup oats
1/2 cup sliced almonds
2 tablespoons ground flax seeds
1 teaspoon cinnamon
1 tablespoon honey
1 tablespoon olive oil

Heat the oven to 300 degrees Fahrenheit. Warm the honey and oil in a small pot on the stovetop, stirring, till combined. Allow to cool slightly. In a medium bowl, mix together oats, almonds, flax and cinnamon. Pour honey and oil over the dry ingredients and mix together with a spoon. Evenly spread the granola over a baking sheet and bake in the oven for 15- 20 minutes, till toasted, stirring halfway through. Allow granola to cool, then store in an airtight container.

Celebrate Spring with Pasta Primavera

By Jess On March 20, 2013 · 22 Comments

Happy first day of spring! I am so excited for warmer days, gardening, and eating tender spring vegetables. How about you? One dish I look forward to enjoying this time of year is Pasta Primavera, or “Spring Pasta.” This dish is a celebration of all things green, open to variation based on what’s available at the farmer’s market or what you have to harvest in your garden. I’ve combined asparagus, baby zucchini, basil, chive, and parsley, but peppery arugula leaves, peas, leeks, spring onions or ramps would be lovely substitutions. Lemon adds a bit of brightness and crushed red pepper contributes a surprisingly welcome heat. Crumbled soft goat cheese serves as a creamy, tangy garnish.

Serve Pasta Primavera at room temperature – it’s perfect for entertaining friends al fresco. Take advantage of the first warm day that comes your way with a bottle of crisp, refreshing white wine and a leisurely weekend lunch on the patio. Buon appetito!

Pasta Primavera

serves 6

Ingredients

1 pound penne pasta
1 pound asparagus
3 baby zucchini
5 tablespoons extra virgin olive oil
1 lemon
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chive
1/2 cup chopped fresh parsley
Sea salt and freshly ground pepper
2 ounces soft goat cheese
Crushed red chile pepper flakes

Blanch the asparagus. Cut asparagus into 1-inch pieces, discarding the tough end of the stem. Bring a large pot of water to boil and toss in asparagus pieces. Cook for 2 min and then place the asparagus in a bowl of ice water. This process keeps the asparagus color bright green. Once cooled, drain the asparagus and set it aside.

Cook the pasta in a large pot of salted boiling water. Drain well and pour into a large bowl. Grate the zest from 1 lemon over the pasta. Add the juice of the lemon along with 3 tablespoons olive oil and toss to combine.

Cook the vegetables. Heat the remaining 2 tablespoons olive oil in a large skillet over medium flame. Thinly slice zucchini and sauté in the oil, stirring occasionally, until tender and caramelized (about 5 min). Add asparagus to the zucchini and cook just until warmed through. Pour vegetable mixture over pasta.

Toss pasta with herbs and vegetables to evenly distribute. Season to taste with salt and pepper. Serve family-style on a large platter with crumbled goat cheese and crushed red pepper flakes at the table.

Irish Brown Soda Bread and a Big Announcement

By Jess On March 6, 2013 · 58 Comments

Today I’ve got a recipe for Irish Brown Soda Bread to share with you, not just because St. Patrick’s Day is fast approaching,

but also in celebration of some big news! As the Irish say, Come here to me, wait till I tell you.

You may have noticed things have been a bit quiet around here at La Domestique. That’s because we’ve had a lot going on behind the scenes.

We’ve been doing a lot of wishing, a lot of hoping, and a lot of planning. We’ve been pacing and waiting.

Now the wait is over and IT’S ALL HAPPENING!

We are moving to Ireland!!!

I’ve mentioned before that the husband was born and raised in Tipperary, Ireland, and we’re thrilled to be moving back to his home country.

I’ll be sharing more details as we find a new home and get settled. We’ve purchased one-way plane tickets and we leave on April 1st!

{This is no April fool’s joke!}

There is so much to be done. We’re selling almost all of our belongings and preparing little Minnie the dachshund for her journey overseas.

If you live in the Denver/Boulder area, please do come to our open house party! I’m selling all my kitchenware at a bargain price!

I can’t wait to see how living in Ireland will inspire the direction of La Domestique!

I’ve got big dreams!

For now, let’s just enjoy the moment and celebrate with a slice of Irish Brown Soda Bread, shall we?

The husband loves his brown soda bread, made with half all-purpose flour and wholewheat flour.

It’s got a dense but tender crumb cloaked in a beautifully caramelized, crunchy crust.

The recipe is so simple. Just stir together the flour, salt, baking soda, and buttermilk with your hands

and form it into a flattened ball.

Before baking, cut a cross into the bread so it can expand and rise in the oven, and the dense dough will cook all the way through.

Darina Allen says this is called “blessing the bread.”

My favorite Irish Brown Soda Bread recipe comes from Darina Allen’s book, Forgotten Skills of Cooking.

It’s named, “Mummy’s Brown Soda Bread.”

We like to serve it with Irish butter, strawberry jam, and a cuppa tea.

Ingredients:

2 cups wholewheat flour
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 – 2 cups buttermilk

find Darina Allen’s recipe for Mummy’s Brown Soda Bread online here.

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