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A Challenge for ABC’s show ‘The Chew’

My husband and I were transferred to the United States in 1996. He, an Englishman working for Lloyd’s of London and I an Irishwoman,  a new mum of 3 months. During the initial few years,  as we moved around the country,  I noticed that people’s perception of Ireland, the Ireland I grew up in, was somewhat distorted and at times outdated,  if not completely misguided and misinformed. I wondered how this could be, in a world where we  are so connected to each other, now  more than ever before.  In the year 2000,  I embarked upon my mission  to bring the Real Ireland to people’s lives.  It is more than  a mission, it is indeed a passion. Passion  is a deeply rooted belief,  for it’s when you have this belief that you can  continue on no matter what.  Passion knocks on the unlikeliest  of doors.  It taps continuously  until you answer it,  and when, and if  you do answer it,  you had better brace yourself for the ride. The ride is rocky and bumpy, it hurls you off and then throws you a life line so that you can climb back on and continue this erratic and tough journey. Along the way, passion lifts you up like an  eagle allowing you  to  soar for just enough time to get that bird’s-eye view of what could be and then propels  you back to earth with a thud.  It was but a  moment, a moment to refuel and reenergize you. Passion is a coat of armor, protecting you from giving up. It fills a void and a purpose that money can never fill. Passion stems from emotion and emotion stems from strong feelings.

My sons returned to school this morning after their Spring break and my husband returned to work.  My home was quiet and I sat with my coffee  and had resumed work on an article I am writing  for Irish American News. It was 10am and it was time for my daily show  ’The Chew’ . For those of you reading this in Ireland, this is a daily show on the ABC network.  ’Celebrating and exploring life through food’  is part of the bio on their Twitter  handle, @TheChew. Believe me, they do celebrate and explore as it is for this very reason that I tune in on a daily basis. Each and every host is an expert in their field , from Chefs Carla Hall to Mario Batali and Michael Symon to Daphne OZ, author, health and wellness enthusiast to Clinton Kelly, author and entertaining expert. I love them all for who they are and for what they do. They are all passionate about their crafts and trades.

Just last week, I was having lunch at ‘Stampede 66′ owned by acclaimed chef, Stephen Pyles.  When the lunch rush was over, Stephen came and sat at our table and chatted. During this time, we chatted about the ingredients available in Ireland and he was more than well versed on the topic.  Finally, a chef of this caliber,  a fifth generation Texan,  creator of 15 restaurants, cookbook author and   first person in the Southwest to win a James Beard award for ‘Best Chef’ knew about the world-class ingredients available from Ireland. I was so thrilled and proud at that moment to be Irish.

Today’s show was a St Patrick’s Day special ( airs a day later for us in Texas ). I was looking forward to this. I wondered if they were going to feature any Irish chefs. Perhaps, Neven Maguire, one of Ireland’s greatest chefs, Darina Allen or  Clodagh McKenna.  No sign of them. Perhaps they were unavailable. That was fine.  The show, with such a talented group of hosts would surely delight us with innovative recipes, crafts, facts, decorating tips and photographs of Ireland.  Surely a show with this calibre of talent would highlight the array of world-class ingredients that the island of Ireland produces.

Now, here I sit writing this post thoroughly disgusted as an Irish woman. I am only glad that my parents did not have to witness this utter debacle. It stirred a combination of feelings from anger, frustration and sadness. The problem with feelings like this is that they can lead to resentment which in itself is a futile emotion. Rather than ranting and raving I thought it best to be a little more productive and constructive.  The show as I said is a celebration.  They were laughing and joking and indeed having fun, but the images that were flashing across the screen would make any Irish person cringe with horror. Animated pictures of beer, pots of gold coins and bacon and cabbage. Jokes about being drunk and people peeing in doorways are not something and Irish person wants to hear all the time. I wonder about the research that was involved in this show, I wonder where they found their facts.

Now that St Patrick’s Day has passed, perhaps this is the ideal time for me to throw down the gauntlet . I would like to challenge ‘The Chew’  to revisit this topic. Maybe even come visit Ireland with me? Why Not?

Just last year, I met with two Irish friends in New York. We ate and shopped in Chef Mario Batali’s  eatery and retail location named ‘Eataly’.  If you have not visited this store then it is a must see when visiting New York. It is tastefully appointed, clean, alive and filled with the finest  Italian Ingredients , cookbooks and kitchen accessories. It is a credit to the Italian culture. I have always wanted to do the same for the Irish culture. (Plans are ahead !) The only reason I bring up Chef Batali , is because when we watch and listen to him, he is proud of his Italian heritage, it seeps from him and oozes through the screen. He teaches us about pasta and olive oils, he takes us on journeys through Italy whether through his food, cookbooks, television  shows or even when traveling with Gwyneth Paltrow. It is by no means his responsibility to be an Irish ambassador, that’s my job and the job of Irish people. This simply serves as an example.

My intent is not to hurt anyone here or deny people the fun and festivities that surround St Patrick’s Day. We do love to celebrate, but we were not all raised falling off bar stools. I did not grow up in a drinking home. My mother was , and still is a wonderful cook and baker. All I am trying to say is Ireland has a  plethora of ingredients, recipes and  characters to choose from. It may not seem like much to those reading this that are not of Irish descent, who are Irish or who care about Ireland but for people like my Dad and Mum, my sisters and my brother,  my aunts and uncles, my cousins, my friends, Irish food bloggers,Irish  chefs, Irish farmers, Irish cheese makers, Irish fishermen, Irish butchers,Irish bakers , Irish fruit growers and Irish shepherds it’s a place they call home.  It is an island they are proud of.  They till the land when it’s raining.  They fight the savage conditions of the ocean to provide us with fish.  They rise at 4am to milk the cows,  to bake the artisan breads,  to stock the farmers markets. They drive for hours to sell home-made preserves,  they line the streets for hours to welcome the Queen of England and  to embrace the future. They strive in an economy that has taken the country to its knees,  they do not fight in the streets causing riots,  they do not like it but the Irish do what they have always done, they accept it and carry on, they put their heads down and continue to work. They find  a new way to evolve and sustain themselves  and at this particular time ingredients, agriculture, meat and fish are of vital importance and I simply hate to see us denigrated as a nation.  We are Irish for 365 days of the year. Now that March 17th has passed us by, my challenge is this:

Just as other cuisines and cultures are featured throughout the year, don’t you think it’s time to ‘Celebrate and explore Irish life through food?’ I challenge you to visit the Real Ireland with me, who knows, we may even be able to give the same opportunity to some of your viewers too ! Lets cook and bake, and farm and fish.

Kind Regards,

Rachel Gaffney  ~ an American Mom, with an Irish Soul

The Chew

The Chew

The Chew

The Chew

St Patrick's Day on 'The Chew'

St Patrick’s Day on ‘The Chew’

St Patrick's Day on 'The Chew'

St Patrick’s Day on ‘The Chew’

Burren Smokehouse Salmon Dip

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Debunking the Irish soda bread myth

Before we know it, March 17th will be upon us and there will be talk of St Patrick’s Day . Unfortunately , it goes with the territory that I will be subjected to all the jokes that I have heard for the seventeen years that I have lived here in the United States. Green beer and cabbage will seep out of the walls and anyone looking for an excuse to drink or get drunk will claim some Irish ancestry. Now,  don’t get me wrong,  I’m not here to spoil your fun.  By all means have a great time .  Growing up in Ireland, I did in actual fact eat 365 days of the year and not just on March 17th !  I did not grow up  with green beer and soda bread with raisins and caraway seeds was more of a tea loaf or cake. Our soda bread was something else quite different, served as savory rather than sweet.
Much like everything else, this bread evolved over time. If you have a recipe in your family and you love it, then that is all that matters. These tea loaves or cakes  require sugar and fruits.
Consider the origins of soda bread.  We were a poor nation. A farming nation with a plentiful supply of wheat and dairy. This was an easy to make all-in-one mixture , made with buttermilk. Buttermilk being a by product when making butter. Wholemeal flour was more widely available. Baking Soda was added as a leavining agent.
The average Irish home in the 1800′s did not have an oven so thay baked the bread in a pot known as a ‘Bastible’. This pot was hung/suspended over an open fire and baked.
Old Irish Bastible over peat burning fire.

My sister Gillian & I visiting the historic Muckross Farms in Killarney. Bastible over burning peat fire was used to make bread.

Raisins were never used. These were imported and if anything were a luxury  item for the Irish.  It was a sign of wealth or indeed a very special occasion when a handful was added to this mixture.
There are various myths and reasons behind the cross marked on the loaf of bread. The most common of all is that it is indeed the sign of the cross and was done to release evil . Others will tell you it was marked to make the bread easier to divide and there are also discussions around the fact that it had a lot to do with the chemistry of  baking, the distribution of heat.

We never called it soda bread or Irish soda bread in our house. It was simply referred to as ‘brown bread’
When ordering soup or salmon in pubs and restaurants you would ask for ‘brown bread’.
I have indeed heard from many people that they find this bread a little dense and it can be. Early soda bread required a few simple ingredients. Flour, salt, baking soda and buttermilk.
I now add an egg to mine, as I like the texture it yields. The recipe below is my mum’s recipe and as you can see , has a few additional changes like the addition of wheat germ and oats. Make this loaf your way. Use only white or wheat flour,  add grated cheese or jalapenos. Have fun with it.

3 1/3 cups whole wheat flour

1/2 cup all purpose flour

2 tablespoons wheat germ

3 teaspoons rolled oats

2 cups of buttermilk

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

Preheat oven to 375 degrees

You can use a floured pizza stone or lightly grease a  1lb loaf pan.

In  a large bowl, put in all the dry ingredients.

IMG_0007

Make a well in the center of the dry ingredients and pour in the buttermilk mixture.

Mix well and you may add more buttermilk if you wish. It should not be too dry.

Make a well in the center & mix

You can either add to your loaf pan or make a round on a pizza stone/baking sheet.

IMG_0016

Mix to form a moist ball

Mix to form a moist ball

If you make a round,  using the ‘TIP of a SHARP knife’ make a cross in the bread

Sprinkle with some more oats if you wish, for a rustic look. Then bake for 45 minutes.

When you tap the bread, it should sound hollow. Cool on a wire tray.

On a Pizza Stone

On a Pizza Stone

Freshly Made Soda Bread

Freshly Made Soda Bread

Soda bread in a loaf pan

Soda bread in a loaf pan

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Celeriac Soup

Celeriac or celery root. The poor ugly duckling of vegetables gets left behind on the shelf. People walk by, ignoring this lumpy, gnarly root, a cousin of fennel, celery, carrots and parsnip. Celeriac likes a temperate climate and as a result is a vegetable found in Ireland and other Northern European countries.

When you take this vegetable  home , oh boy does it surprise you. I promise you.  Try my recipe below for celeriac and bacon soup.

CELERIAC  SOUP

1 tablespoon unsalted butter

2 small onions, chopped

1 head celeriac, peeled & chopped

2 slices of bacon ,chopped

1 bay leaf

1 quart vegetable stock

1/2 cup  cream

salt & pepper

GARNISH: cream, chopped chives and bacon

SERVES : 4

Celeriac or Celery Root

Celeriac or Celery Root

Celeriac or Celery Root
Peel with a sharp paring knife

Peel with a sharp paring knife

Melt the butter in a heavy bottomed saucepan. Saute the onions and bacon. Approx 3 minutes.

Add celeriac, bay leaf and stock. Season with salt and pepper.

Sautee celeriac & bacon in 1 tablespoon of butter

Sautee celeriac & bacon in 1 tablespoon of butter

Bring this to a boil. I like to keep the cream handy in case I want to add some for more flavor or if I need a different consistency.

Simmer for 20 minutes.

Remove the bay leaf .  Using a hand blender, puree the soup until smooth.

Enjoy

Enjoy

Garnish with a little swirl of cream, some chopped crispy bacon and chives.

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An Irish afternoon In Dallas to be auctioned on February 23rd

Rachel Gaffney

Rachel Gaffney

The Palm Court  at  the Ritz Hotel , London is one of the finest venues to take afternoon tea.  The lights are soft, not unintentionally as  Cesar Ritz spent countless hours working on the lighting and its effects on the complexion. You will not find any clocks as time is not important. This is your respite from life, a vacation for an hour or two.  We have forged ahead technologically since those Edwardian days, we have increased productivity, we yearn for leaner bodies, longer legs, slimmer waists, bigger houses and better grades, we strive to earn more money and in the pursuit of all of the aforementioned , we are still not happy. Have we forgotten what life is all about? I think so, but then that is just my opinion.

One glorious afternoon last May ,  14 ladies arrived at a special location in Dallas. The home was an  oasis nestled away in this city. They arrived in style, wearing pearls and lace, chiffon and bows, straw hats and fascinators and as they entered the cobbled courtyard, crystal champagne flutes were waiting sparkling and twinkling in the summer sunshine. These ladies were arriving for ‘Afternoon Tea’.  This was my gift to the ‘American Ireland Fund‘ here in Dallas. It had been auctioned off to the highest bidder and the lady who purchased it invited all her friends.

Arriving for tea

Arriving for tea

This year sees the ‘Inaugural Emerald Ball’ at the magnificent ‘Adolphus Hotel’ in Dallas on Saturday, February 23rd. It promises to be a spectacular evening, highlighting the best that Ireland has to offer. Spearheaded by two young Irish professionals, Dr Caitriona Ryan (Baylor hospital) and Mr Davey Devlin (Founder of Scapes Incorporated) who both possess boundless amounts of energy.  We will have three live auction items that evening. The proceeds will benefit the many charities supported by ‘The American Ireland Fund’

I will be auctioning off an ‘Irish Afternoon in Dallas’ 

Afternoon Tea

Afternoon Tea

You  and 13 others will arrive at a private home in Dallas, generously donated for this event. This home was built by importing floors, stained glass, doors, artifacts, paintings, kitchen furniture and antiquities piece by piece from Ireland. The gardens were designed by well-known landscape architect Rosa Finsley.

Wooded Wonders

Wooded Wonders

Elegant Afternoon

Elegant Afternoon

Beautifully Set table

Beautifully Set table

Relax for a couple of hours with friends, turn off all cell phones or better still leave them in your handbags!

Wander the magnificent gardens, visit the hobbit house, partake in the age old tradition of tea drinking. It soothes the soul and quietens the mind.

I will bake for you. Enjoy finger sandwiches, Irish butter shortbreads, Irish salmon and many more sweet surprises. As you enter, the bagpiper will welcome you and your guests as he plays for you in the cobbled courtyard just beyond the mote.

Irish Butter Shortbreads

Irish Butter Shortbreads

An Irish Kitchen

An Irish Kitchen

Old Irish Road Sign

Old Irish Road Sign

Although you may not be attending the ‘Emerald Ball’ you may be interested in bidding on this particular auction item. If you are, you can email me directly,

Rachel@Rachelgaffneys.com

I will then let you know what you can do.

There will be some more surprises and guests added to this special afternoon as the days and weeks leading up to February 23rd draw nearer ! Check back soon.