Salad Greens 101

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Homemade Irish Cream

Kiss me! I'm nearly 1/4 Irish!

The tradition of enjoying a "drop of the hard stuff" on St. Patrick's Day is an old custom known as Pota Phadraig or Patrick's Pot. The legend goes that St. Patrick taught a stingy innkeeper a lesson, when served a less than generous portion of whiskey. He threatened the innkeeper, claiming there was a demon in his basement who thrived on dishonesty. The next time St. Patrick returned to the inn, the innkeeper made a point of having the glasses overflowing and declaring that everyone should enjoy a drink on the day for St. Patrick. Well played. That's my kind of saint.

My more than generous and much more than 1/4 Irish neighbor recently shared with me her family recipe for homemade Irish Cream. This elixir is whipped up in a minute or two and kicks Bailey's to the curb. Creamy, sweet, swirling with rich flavor, this Irish Cream tastes decadent and very special. Chill it well and enjoy it on the rocks, added to coffee, drizzled over ice cream, or dare I say...in a milkshake. Anyway you choose, a treat indeed, for a fraction of the cost of store bought, you know exactly what's in it and can adjust the alcohol strength to your liking.

Have a safe and lucky St. Patrick's Day.

Sláinte!


	HOMEMADE IRISH CREME makes approximately one quart. 1/2 cup heavy cream 1/2 cup milk 1 14 ounce can sweetened condensed milk 1 1/2 cups Irish whiskey (I use Jameson's) 1 teaspoon instant coffee 2 teaspoons thick chocolate syrup (I use Fox's U-bet) 1 teaspoon vanilla extract 1/2 teaspoon almond extract Mix all ingredients thoroughly in a blender, or whisk by hand. Pour into a clean container, and refrigerate to chill. Drink cold, over ice, added to a cocktail, or over ice cream. Will keep in the refrigerator for up to two weeks. Shake well to combine if it separates from sitting.

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Market Watch: Watermelon Radish

At the Union Square Greenmarket, this past Saturday in Manhattan, I came across giant, stunning Watermelon Radishes. A relative of the Daikon, it is also called Chinese Red Meat, Beauty Heart, and Rose Heart. This is one of the most mild radishes (which, incidentally was the one food I wouldn't touch as a child), with just a slight peppery bite, along with some sweetness and a lot of crunch. But the colors are the real standout here. Off white to lime green on the outside, giving way to brilliant magenta, flecked with tie-dye-reminiscent streaks of white when cut open. Jaw droppingly beautiful on the plate.

We have somewhat successfully grown these in our garden the last two summers, but have never had them get quite so big. From some further research I have learned that this variety of radish actually does the best when planted in cooler weather, growing through the winter--which most likely accounts for its sweetness. The ones I found this weekend were nearly four inches in diameter, and about six inches long. But ours at home, grown over the summer in much warmer months, did get to be about twice the size of a golf ball, and still as gorgeous.

Due to their unimposing flavor, these can be added to a large variety of dishes, particularly when you want an impressive pop of color. Slice them thin and add to a salad, cut into matchsticks for an extra hue on a crudite plate, lightly pickle to finish off an asian noodle dish, or my favorite, a slice of crusty baguette slathered with really good butter, topped with radish slices and a sprinkling of crunch sea salt.

This heirloom radish has gained a lot of popularity in the past few years and is much easier to find as a result. Keep an eye out for the next few weeks at your farmer's markets, or grow some yourself this summer.

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Chew on this.

"I peered into the pots. Irish stew. A nourishing and economical dish, if a little indigestible. All honour to the land it has brought before the world."

-from Malloy, by Samuel Beckett

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Lobster Stock recipe

Sweet, elegant, rosy, and full of the ocean, homemade lobster stock grabs my attention like little else. Having a few quarts of this on hand in my freezer has allowed me, on more than one occasion, to pull a seafood risotto out of thin air for unexpected dinner guests. I'll repeat that--pull seafood risotto out of thin air.

Like last week's tutorial on making chicken stock, I think it is incredibly important to make a point to use every part of an animal and take nothing for granted. Particularly with pricy lobsters, not wasting any of their precious flavor or nutrients seems paramount. The shells and body have loads of luscious lobster essence, and tossing that out feels criminal.

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Chicken Stock 101

Of all of the amazing things I learned in culinary school, by far the most valuable was how to make great stock. I clearly remember the lightbulb moment when it was demonstrated to us. I clearly remember rushing home that weekend with a bag of carrots, celery, and onions, dying to practice it on my own, and proudly showing my husband my new skill.

At this point it is totally ingrained in our weekly life. We whip up a pot of stock almost without thinking, whenever we have extra bones or the reserve in the freezer is getting low. Daily we use lovely homemade stock in all areas of cooking, sometimes where you would just add water, adding a huge boost of flavor and protein. It is such a joy to have it always on hand, know exactly what is in it, and have such a superior ingredient. I can't even smell store-bought broth in a can anymore. There. Is. No. Comparison.

I also really value that we are using every bit of the animal, right down to its bones, neck and feet. There is incredible flavor and protein in there. But also if that animal is going to die for me to eat it, and I am certainly not going to take that for granted and be wasteful.

Do yourself a giant favor and have a few quarts of this on deck in your freezer. Use it to cook rice and grains, reduce it for sauces, throw in shredded vegetables and thin noodles for a quick soup, and hundreds of other applications. I also love sipping a mugful for a mid-afternoon snack.


	BASIC CHICKEN STOCK The recipe amounts here are for the bones of one chicken, but feel free to double or triple. As a rule you want the carrots, onions, and celery to equal approximately 20% the weight of the bones. (more…)

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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