March 17th is upon us again, and you know what that means. Green everything and a built-in excuse to drinks lots of beer…
Here at Edible Destinations, we like to keep things focused on culture and cuisine, and St. Patrick’s Day serves as a reminder of Ireland’s delightful epicurean offerings. Culinary travelers quickly learn to leave their notions of corned beef and cabbage behind, enjoying fresh seafood, rustic sausage and delectable baked treats.
An essential part of any trip to Ireland, culinary tours and cooking classes give visitors from around the globe the opportunity to explore the techniques and tastes that make Irish cuisine special. Many traditional Irish dishes date back to the Middle Ages and have changed little in the years since, while younger chefs have embraced the heritage of their food and often work with familiar recipes, creating them in new ways.
When it comes to food and drink, the Emerald Isle truly is a hidden gastronomic gem. To celebrate Ireland and St. Patrick’s Day, try the recipe below from one of our Irish Edible Destinations chefs. Sláinte!
PUFF PASTRY POTATO PIE
Recipe courtesy of Kevin Dundon, Dunbrody Country House Hotel
- 2 potatoes very thinly sliced
- 2 garlic cloves, finely chopped
- 2 tablespoon chopped flat leaf parsley
- salt and black pepper
- 1 cup pouring (light) cream
- flour, for dusting
- 14 ounces ready-made puff pastry
- egg wash, made with 1 egg yolk beaten
- with 1 tablespoon milk
- Preheat the oven to 375º
- Put the potatoes, garlic, parsley and some salt and pepper into a saucepan and pour in the cream. Cook over a moderate heat for about 10 minutes until the potato has softened slightly.
- On a lightly floured work surface, roll out the pastry and cut out a circle about 8cm (3 inches) wider than the top of your pie dish using a sharp knife, lightly score the pastry in a lattice pattern, ensuring you don’t cut right through it.
- Pour the potato mixture into your pie dish. Brush the egg wash over the top and around the edges of the dish, then cover with the pastry. Press to secure it, then brush with more egg wash.
- Bake for about 15 minutes until the pastry is light and golden.
Want to learn more about Irish food and cooking? Take an Irish culinary vacation with Edible Destinations!
Recipe courtesy of Señora Estela Salas Silva, of Casa Carmelita in Tlaxcala, Mexico.
Huevos de Camote (Sweet Potato Dessert) is a traditional Pueblan recipe used in the Day of the Dead ofrenda (offering table). During the Día de los Muertos holiday, an ofrenda is created in the home to welcome back family members who have died. Offerings typically include sweets and favorite meals, tequila or other liquor, images of the deceased and of various saints, candles, marigolds and more.
- 2 medium sweet potatoes or 1 large purple camote
- 1 cup sugar
- 1/2 cup water
- 1 cup walnuts, coarsely chopped
- Ground cinnamon
- ½ to 1 shot rum
- 1 teaspoon vanilla
- 1 tablespoon orange rind
- 2-3 tablespoons powdered sugar
1. Boil the sweet potatoes until soft. Then peel and mash them.
2. In a saucepan, put 1/2 cup of water and 1 cup of sugar. Stirring constantly, cook over medium heat until slightly thickened.
3. Add the sweet potatoes, rum, vanilla and orange rind to the sugar syrup and keep stirring until thick and pasty and bottom of pan comes clean. Turn off the heat and keep stirring.
4. Place the mixture in another bowl to cool.
5. When the mixture has cooled, use your hands to form small egg shapes.
6. Roll the egg shapes in a mixture of nuts and cinnamon to coat them then roll in powdered sugar.
7. Wrap each individual egg in colorful tissue paper and twist the ends.
Ready to make this and other traditional Día de los Muertos recipes? Click here to check out our Day of the Dead Pueblan Culinary Holiday, currently 50%!
It’s once again time for a look at the top five things we love about a city on our radar. This week we travel to Santa Fe, New Mexico, home to great eats, stunning natural beauty and world class art.
1. At the top of our list are the luxurious Fort Marcy Condo Suites. Spacious and well-appointed, with an authentic southwest vibe, our Santa Fe travelers will rest their heads here in comfort and style.
2. San Miguel Chapel, which is the oldest church in the United States. Not only can you visit the chapel to take in the history and learn more about the Tlaxcalan Indians who constructed it, San Miguel Chapel also provides Mass in Latin and English.
3. The Georgia O’Keeffe Museum, which is the only museum in the US dedicated solely to a female artist, houses over 3,000 pieces of mixed media art. Visitors can enjoy O’Keeffe’s cityscapes from New York along with gorgeous New Mexican landscapes, and other brilliant pieces of work focused on the natural world.
4. History buffs will enjoy the Santa Fe Palace of Governors, part of a the larger New Mexico History Museum, where one can learn all about Santa Fe, New Mexico and the greater southwest area.
5. Taking in all that culture will make you thirsty! Popular and centrally located in downtown Santa Fe, Coyote Cafe & Rooftop Cantina is the perfect place to cap off a day of exploration. Hit the rooftop bar for refreshing drinks and inventive takes on Southwest cuisine.
Have we whetted your appetite for a trip to Santa Fe? Click here to learn more and book our Southwestern Foodie Fiesta culinary getaway, 50% off for a limited time!
Recipe courtesy of Chef John “Johnny Vee” Vollertsen of Las Cosas Cooking School
When you come to Santa Fe on our Southwestern Foodie Fiesta, Chef Johnny Vee will take you through all the tips and techniques you need to create a masterful southwestern meal. His hands-on Flavors of New Mexico cooking class is one of the most popular in the area, and will truly open your eyes to the magic of Santa Fe’s cuisine.
Take enchiladas to the next level with Johnny Vee’s cooking class.
In the meantime, though, get a little taste of the southwest with this simply delicious recipe for Great–not just good–Guacamole!
- 2 ripe haas avocados
- 2 teaspoons fresh lime juice
- 1/2 teaspoon kosher salt
- 2 garlic cloves, minced
- 1 roma tomato, finely diced
- 1/4 cup onion, finely chopped
- 1 large jalapeño, minced
- 2 scallions, fine chopped white and green parts
- 3 tablespoons fresh cilantro, stemmed and chopped
1. Halve and pit avocados. Scoop out flesh into medium bowl. Using two dinner knives cross cut avocados into small 1/2 inch pieces.
2. Add lime juice, salt, and garlic and mix slightly.
3. Fold in tomato, onion, scallions, jalapeño and cilantro.
4. Cover guacamole with plastic wrap that has been pressed right onto the surface of the avocado and refrigerate. This will keep it from browning for up to three days.
5. Enjoy with an ice cold margarita!
Ready to learn more? Click here to check out our Southwestern Foodie Fiesta, 50% off for a limited time!