Mary Sheehan Coming Home To Cook

August 9, 2008

local fruit salsa

Filed under: home base,Recipes — admin @ 5:24 pm

This is a recipe that is similar to the one in Coming Home To Cook. I made this today at the Doolin Farmers Market Demo. As you see, most of the ingredients are local and seasonal. The fresher the better! I put an * next to the veggies from small West Clare Farmers. It is gluten and dairy free.

2 cups pineapple – chopped fine

1/2 cup sweet radish*

1/4 cup corgettes*

1/4 cup shallots*

2 Tbl. fresh garlic*

1/4 cup spring onions (scallions) *

1/2 cup tomatoes*

1/4 cup coriander*

1 Tbl. fresh squeezed lime juice

1/2 Tbl. red pepper flakes

pinch of salt

Chop all of the veggies into small pieces. Add to the pineapple. Mix with the lime juice, pepper flakes and salt. Refrigerate and let the flavors absorb.

Seaweed and Cooking Demo

Filed under: home base — admin @ 3:52 pm

Update on the seaweed bath: Magnificent! Although, I was squeamish at first,( was that something moving under there?) but after picking out a few snails, I quickly got very used to it and had to force myself to slither out of it as the water cooled down.  Not only is it a great skin softener, it made me feel different in a way I can’t describe.  What is it about the Irish elements that are so moving? The sea, the earth, the wind, even the soft rain have an intensity. I can’t wait for thursday! Thank you Paddy! If you stop coming to the market I may have to move to Dingle!                                                                                                         Today was the Doolin Market and I gave a food demonstration. I made a Vegetarian entree and 2 side dishes from Coming Home To Cook. I cooked the Potato Quinoa Cakes and Maple Squash and let everyone try it with the fruit salsa. I used local, seasonal ingredients and bought grocery store items from the Supervalue in Ennistymon and some health food items from Meanwells Health Foods in Ennis. I cooked quinoa and showed people what it and spelt looks like raw, cooked and how it is used in the recipes. People sampled the 3 salad dressings, hummos, tofu patties and sesame sauce.  At one point, there was a group of 25 people all intently listening and tasting. I had help from a delightful little girl, Aisling, whose mom, Kate is the Market’s Cheesemonger. Kate is working her way through the book, making all the recipes and Aisling was begging her to make the potato cakes tonight.   I sold the book and I’m planning the menu for next weeks market, August 15. Go to my website www.marysheehan.com for a look at the entree I will be cooking, Tofu Cutlets with a Port Wine rosemary sauce.  If you’re in the area, The Doolin Market at the Russell Community Centre is a really fun, lively place to be on  saturday from 10-4. I will be giving the Demo at 1:00. Join in!

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