Results tagged smoked from David Lebovitz

Midleton Farmers’ Market, Ireland

Midleton Farmers market greens

How excited was I to get an invitation to be a speaker at the Kerrygold Ballymaloe Litfest festival at the Ballymaloe Cookery School? It popped into my mailbox a few months ago and although I had been to Ballymaloe a few years back, I remembered the exceptional food of Cork, Ireland, and the lovely people – which meant there was no way in heck I was going to refuse.

Irish bread

Yesterday, which was the first full day of the event, I took 350+ pictures; as I said to someone here, “You can’t take a bad picture in Cork.” The intense green fields and trees, the low-lying landscape, and the pristine fruits, vegetables, herbs, and meats, remind me in many ways of Northern California, with a chill passing through the air every once in a while alternating with moments of sunlight and brightness before the sun retreats again.

Ballymaloe lunch salads

But it’s mainly the food that I come back for – fresh goat cheeses, a strong commitment to sustainable meats and fish, liberal use of fresh vegetables, and a pride of ingredients that shines through every plate of every meal that’s set down before us.

Ballymaloe house bread and butter-4

Even breakfast at Ballymaloe House, their restaurant, is made with free-range eggs laid by chickens just around the corner, bacon from rare-breed pigs that tastes better than anything you can imagine, and sausage that you don’t feel guilty biting in to, because you know that everything in there isn’t a mysterious blend of dubious meat scraps from who-knows-where. But skillfully blended and seasoned, making it the perfect accompaniment, and a hearty start to the day, along with the eggs and freshly baked whole grain bread that I’ve become addicted to.

Irish breakfast

While every moment of the weekend is jam-packed with talks, tastings, and socializing with old friends and new, Friday night we’d decided to get up early and hit the nearby farmers’ market in Midleton on Saturday morning, which I’ve visited once before. With a jam-packed schedule, we didn’t have much time to spare before the festivities started and we figured arriving at 8am would give us enough time to get a good look at everything.

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Lard de Begnins

charcuterie

Everyone once in a while – and I could likely count the number of times on one hand – I’ve put something in my mouth that silenced me. Unfortunately for the people around me, it doesn’t happen all that often. But when I was told that there was a special lard made in Nyon, I changed my plans for the morning because something inside me (perhaps my rumbling stomach…) told me that it was something that I just had to check out.

lard de Begnins

When we pulled up in front of Chez Philou, the windows were blocked by stacked crates of cabbages, no doubt destined for saucisse aux choux fumé, or smoked cabbage sausages, a specialty of the region. But a pile of raw cabbage didn’t really interest me as much as the smoky aromas clouding the windows of the shop and wafting outside whenever a customer went in or came out.

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Smitty’s Market Barbecue

smitty's bbq

Someone had asked me how to get a lot of comments on a blog last week. So I answered that it was pretty simple: “Put up a recipe with corn syrup in it.” Since I’m in Texas, however, there’s another way to rile up the masses and that is to write up a barbecue joint. Honestly, there is nothing that divides Texans or Kansas City-folk more than the proper way to prepare and eat this most divisive of all foods. (Chili notwithstanding.)

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