Food of the Irish

Saint Patrick’s Day is less than two weeks away so we of course have Irish food on our minds.  “The day of the festival of Patrick”, is a public holiday in Ireland but is widely celebrated around the world.  With holiday celebrations comes an emphasis on food and drink and Saint Patrick’s Day is no different.   What many people do not realize is that Irish cuisine goes far beyond your standard Shepherd’s Pie and boiled Corned Beef & Cabbage.  Here are some fun facts and myths about Irish cuisine.

Corned Beef

Corned beef is a salt cured beef product.  Corned Beef & Cabbage is the most recognized meal to eat on St Patrick’s Day, if you’re celebrating in the United States.  Corned beef and cabbage didn’t actually originate in Ireland and if served in Ireland, is more for tourist appeal. The Irish-American “Corned beef and cabbage” actually developed from the traditional Bacon and Cabbage.    The dish was made with back bacon and boiled with cabbage and potatoes.  It is believed that Irish immigrants replaced the back bacon with corned beef in the mid to late 19^th century due to cost and availability and it has been a tradition ever since. 

Irish Stews

When you think of an Irish Stew, you probably think of a combination of lamb or beef, potatoes, carrots, and Guinness.  While, these ingredients are traditional and popular among the Irish there are also many variations.  Coddle is a traditional stew made with sausage, rashers (thinly sliced back bacon), onions and potatoes.  Unlike many beef and lamb stews, Coddle is made with chicken stock or water, making the stew light in color but certainly still rich in flavor as it is usually cooked for several hours.  Also, fish stews and chowders can’t be forgotten.  Ireland is a country on the coast with access to an abundance of fresh seafood.  Oysters, wild salmon, white fish, and varieties of shellfish are among the Irish favorites for stews highlighting their sea.

Vegetables

Many believe that the only vegetables that exist in the average Irish person’s diet are potatoes, cabbage and the occasional root vegetable.  Potatoes are the pride of Ireland.  They grow in abundance there so it is no surprise they are such an important and celebrated part of their cuisine.  Other popular vegetables found in Irish dishes include cabbage, leafy kale, carrots, onions, leeks, parsnips, turnips, brussel sprouts, and cauliflower. 

Soda Bread

We can’t talk about Irish food without mentioning Soda Bread.  Soda bread is a traditional baked bread in the Irish culture.  It is a “quick bread” comprised of just a short list of ingredients; flour, salt, baking soda, buttermilk, and (depending on the recipe) a little sugar.  When introduced in the 1800’s, it was made in a “bastible”, a large cast iron pot with a lid, and cooked over a flame or coals which meant anyone could make it, no oven required.  Today, there are several variations of the recipe but if you ask us, there is only one way to serve it- with a generous smear of butter. 

At Café Louise, we’re celebrating Saint Patrick’s Day with, among other things, delicious Brined Corned Beef, Buttery Potatoes, Cabbage and Soda Bread.  See the complete St. Patrick’s Day menu below and call or email us to place your order.

Saint Patrick's Day Weekend Extravaganza

Corned Beef Dinner- Corned Beef with Cabbage, Baby Carrots and Yukon Gold Potatoes.

Bangers & Mash- Traditional Irish Sausages griddled with Sweet Onions, served with Garlic and Herb Mashed Potatoes.

Lamb Stew- Tender Lamb simmered with Root Vegetables in a rich broth with Fresh Herbs.

Cottage Pie- Ground Beef, Corn and Lima Beans in a rich Gravy topped with whipped Yukon Gold Potatoes.

*All meals served with Irish Soda Bread and Shamrock Cookies.

$20 per person plus tax (minimum 2 orders per item)

Available March 14, 15, 17

Pre-Order 24 hours in advance

*additional Irish Soda Bread and Shamrock Cookies available for purchase.

“The Changing Face of American Cuisine” The Conversation Continues

What a fun night we had speaking with the Ladies Guild group from the Church of the Holy Spirit in Newington.  Louise presented on “The Changing Face of American Cuisine”, a topic that highlights how America’s food has become highly processed and full of dangerous chemicals over the past 60 years.  The discussion then turned to how we as consumers can make better choices when it comes to shopping for food and preparing meals.  Suggestions included buying organic produce, and seasonal foods from local farms - all whenever possible.  Louise also cited two authors that helped inform and educate the audience.

First, “Salt Sugar Fat”, by Michael Moss, who explores the rise of the processed food industry and its link to a variety of health problems that Americans face, mostly the obesity epidemic.  

  “Clean Food” and “Clean Start”, both written by Terry Walters,  a local author and spokesperson, provide delicious and healthy recipes while guiding readers on how to eat clean and live well.

  After an engaging “Q&A” discussion, the audience was excited to sample delicious and healthy snacks provided by Café Louise.

  Curried Red Lentil Salad with Capers, Red Onion and Raisins

Quinoa Salad with Lemon Vinaigrette 

  Crisp (and highly addictive) Kale Chips 

  Black Bean, Pineapple, and Hearts of Palm Salsa with Flatbread Crackers

  A very special thank you to the Ladies Guild for hosting a fun and informative evening! 

Bon Appétit

The Changing Face of American Cuisine

I had a wonderful opportunity to moderate an expert panel on "The Changing Face of American Cuisine" at the The Town and County Club in Hartford last week. It was a diverse, food-wise panel with a lively audience and a fascinating and informative discussion.

from left to right: Mike Kandefer, Terry Walters, David Brogan

The three panelists were Mike Kandefer, "Urban Oaks Organic Farm",  Terry Walters, clean food advocate and best selling cookbook author and "Signature David's" owner David Brogan, master mixologist.  Here are their Bio's:

Urban Oaks Organic Farm came from the vision of “Founding Farmer” Mike Kandefer.  Mike grew up in Goshen and considers himself as being “...born into a food family” with a 6 acre vegetable garden, and a farm-stand in front of house.  

In 1987, he and his partner Tony Norris took a pleasure trip to France, where the two discovered salad greens to which America hadn’t really been exposed to in a popular sense: endive, arugula, escarole, radicchio and other heirloom greens.  Mike bought the seeds and brought them home, convinced that people could grow to embrace the wider array of taste, texture and nutrition in heirloom greens.  

 In 1989, he and Tony established “Aux Fines Herbes”, an herb and vegetable farm and essentially helped launch what would become the farm to chef movement.  Early consumers included the area restaurants as well as Cheese & Stuff and a number of other small stores.  

In 1990 they rented the Victorian-era Barney House greenhouse in Farmington where they tended the herb and flower gardens and provided greens such as arugula and spinach for the on-site chef and kitchen at Barney House.  Aux Fines Herbes at Barney House’s greenhouse incubated the seedlings that would become the basis of Urban Oaks grandest offerings.

In 1999, the City of New Britain approached the two to offer them the opportunity to occupy and redevelop what would become Urban Oaks.  It began initially on 2.5 acres.

In 2001, Slow Food Movement asked them to produce an event promoting the value of local, highly nutritious food, showcasing Kandefer’s heirloom tomato crop – it was called “Tomato/Tomahto”.  Later in 2004, Slow Food selected Urban Oaks and Mike Kandefer to represent them at the Terra Madre conference, held that year in Turin, Italy. Nearly 5000 farmers attended the international conference to honor achievements in food and nutrition. The event has since grown in acclaim to include nearly 10,000 attendees each year.

Currently, Urban Oaks occupies a position of activism and community support. Its educational outreach and farm-to-school programs provide an interface for sustainability. Its mission is to be a food oasis in a relative “food desert”, providing access to locally grown, affordable food for the North Oaks neighborhood.  Urban Oaks provides two 12-week Community Sponsored Agriculture farm shares to consumers.

http://www.blog.urbanoaks.org/

Terry Walters is at the forefront of the clean eating and cooking lifestyle.  She is an educator, consultant, chef, teachers cooking workshops at her home and is dedicated to sharing her knowledge and passion for eating clean and living well.

Her work empowers us to make positive changes for our health and the health of our environment. 

Author of two bestselling cookbooks, Clean Food and Clean Start with a third on the way. She has been featured on national TV (Today, Good Morning), radio, print, internet.  She has a popular blog “Eat Clean Live Well”.  And is an advisor to the Board of UOOFarm and a part of the founding committee of the “Institute of Sustainable Nutrition” in West Granby.

Chef Mario Batali, was quoted on her first book, “Clean Food is the most exciting book based on fresh produce and simple recipes I have used in years.”

She is a Mom, avid runner, skier and gardener.

 http://terrywalters.net/

David Brogan of “Signature David”, Mixologist extraordinaire.

In 2002 David traded in his suits, briefcase and life as an investment banker and jumped behind a bar with a cocktail shaker in hand and he’s never looked back.

Having worked at the Norwich Inn and Spa and others. He was discovered in 2006 by Pink Spirits Co, maker’s of Pink Vodka. For the past 11 years he has created a portfolio of more than 250 signature cocktails for Pink as well as celebrity clients like Donna Karan, Calvin Klein, Disney and many more.

In 2008 he launched his own mixology consulting firm “Signature David” and has worked with many prominent brands from Tanduay Asian Rum, CT’s own Onyx Moonshine, Maker’s Mark and many others.

He has received numerous awards and he appears regularly on Fox 61’s “Morning Extra Program”.

David’s passion for detail, artistry and creativity has redefined the cocktail experience.  His cocktails are not only a delight for the palate but a visual work of art too.

I’ve had the pleasure of working with David on occasions and its always a joyful and enlightening experience.   And we’ve had the opportunity to sample his wonderful cocktail this evening.

http://www.signaturedavid.com/

The discussions were enlivening, thought provoking and made us look at the huge disservice companies like Monsanto are doing to  farming, our food supply, farming etc. 

Here is a short clip on YouTube from the discussion:

After the discussion we shared a wonderful dinner in Town and County Club Dining Room.

Tonight Featuring Terry Walters Recipes & Urban Oaks Products, as well as a Signature Drink by "Signature David"

Appetizers

Apple Squash Soup

Carrot Cashew Miso Spread with Sesame Crisps

Edamame Vegetable Dumpling with Yuzu Washabi Sauce

Vegetarian Entrees

Ginger Lime Glazed Tofu

Mixed Braising Greens with Caramelized Shallots, Heritage Whole Grain Blend Pilaf &Red Turnips

Urban Oaks Salad Greens

Scarlet & Sweet Runner Beans, Red Turnips & Radishes

Entrées

Pan-Seared Wild Sockeye Salmon

Ginger Buerre Blanc, Heritage Whole Grain Blend Pilaf, Braising Greens with Caramelized Shallots

Sliced Tenderloin of Beef

Roasted Shallot Port Sauce, Parmesan Mashed Potatoes

Pan-Seared Stonington Sea Scallops

Carrot Broth, Heritage Whole Grain Pilaf, Peas & Pea Tendrils

Lyman Dinner

Sauteed Chicken Breast with Sherry Artichoke Sauce, Parmesan Mashed Potatoes

Dessert

Baked Apples with Raisins & Almonds, Vanilla Ice Cream

Bon Appétit!

Louise

"2013 Brass Button Award" Dinner at Mattatuck Museum

In mid-September we catered the biggest event in our 20 year history at the Mattatuck Museum in Waterbury. It was a seated dinner for 250, no 264, wait 270, one last time 275!

Taking on such a large event was challenging and complicated at this gorgeous museum and former Masonic Temple. It was stunning, beautiful, delicious, exhausting and stressful. However it came together with great finesse and a lot of humor by incredible staff. 

This museum is gorgeous and has exquisite paintings, historical artifacts and an extensive button display, since Waterbury used to have an incredible  button factory.  It's definitely worth the trip to Waterbury to see this gem of a museum. Visit their website at www.mattatuckmuseum.org. The museum spans 3 floors with unique artwork to be hailed on all levels.

For us, all three floors presented "interesting" challenges. There is only one elevator in the building which is used by all guests, museum staff and us!

We had 4 Chefs, 2 Sous Chefs/Dishwashers and 19 Servers.  And my husband Bill, who poured wine during dinner, non stop!  Total of 26 staff and me!

Stationary and Butlered hors d'Oeuvres were served on the 3rd floor in their event room. 

Dinner was served on the 2nd floor in three beautiful galleries. The kitchen, however, was on the 1st floor. We worked out of closets, hallways and utility rooms on the 2nd and 3rd floors.  I've always called it 'adventures in catering' and it truely was. We had walkie talkies to keep in touch with the kitchen and key staff on timing, pace and flow of the evening.

Everyone worked extremely hard and a wonderful time was had by all.

Have you seen Pascual!?  

                           Inside Joke!                                     

Our Fearless Leader Chef David Tolly

                                               Sous Chef Arthur...waiting in anticipation.

                                   

                                                               
                                                                 Holding Pattern!
                                               Waiting for the dinner assembly line to begin.

                                               

          My favorite and prettiest Gallery.  I just love the colors. "Brass Buttons Awards" recipients, 

Cathy and Jim Smith, President of Webster Bank, dined in this Gallery.

Stationary Hors d'Oeuvres on the third floor. 

         

 For the Display we used beautiful Wheat Grass, Champagne Grapes, Baby Vegetables and Flowering Kale.

Beautiful Lighting by "Power Station" created a wonderful feel to this Gallery.

Bill & Me

My sommelier husband

Salad Course

                                                                       
                                                          Stuffed Chicken Duxelles Entrée

Cannoli Cheesecake

Menu

Stationary Hors d’Oeuvres:

Mediterranean Board with Cheeses (including our signature cheeses), Dips, Humus, Olives, stuffed Grape Leaves, Carrot & Celery sticks, Crackers, Pitas & Flatbreads

Butlered Hors d’Oeuvres: (3^rd floor)

Brie And Chardonnay Raisin Crostini

 Seared Beef Tenderloin, Herb Crostini, Horseradish Crème

Crab Cakes, French Quarter Remoulade

Salad:

Cucumber wrapped artisan greens, wedged tomato, gorgonzola crumbles, carrots, honey white balsamic vinaigrette, foccacia bread, piped butter

Entrée:

 Duxelles stuffed Chicken, Sherried Fond de Poulet

Served with creamy Aligot Potatoes (cheesy mashed potatoes) and Sautéed Haricot Verts

Vegetarian Option:

 Grilled Vegetable Tower, Egg Pasta, Tomato Coulis, Fresh Basil

Dessert:

Cannoli Cheesecake, Shaved Chocolate, Crispy Cookie Garnish

Bon Appétit!

Louise

I Had a Dream

From my early 20’s, actually just out of college, I always wanted to own and run my own business.  I recently found old journals from that time with affirmations on wanting to run my own business.  I’ve always loved great food, cooking, eating, sharing good meals with friends and family. I was also always fascinated with the restaurant industry.  I worked in many but always “front of the house”, meaning every position from hostess, wait staff, bartender and manager, I did them all.

In the mid 80’s I moved to the West Coast, Eugene, Oregon, where I worked in a large Prime Rib/Seafood Restaurant, “The Oregon Electric Station”owned by the famous Alberto Salaazar who broke the world record in 1980 at the New York City Marathon.  I also started the original Café Louise, which was a home delivery service of specialty dinners.  I delivered Soups, Chili’s, Stews, Pasta Dishes etc. weekly and one day, one of my clients asked me if I would cater a cocktail party for her.  When I catered her party it was like an epiphany for me where I remember saying to myself ‘OMG I finally figured out what I want to do when I grow up’ because despite the hard work, it was way too much fun.  I sold that Café Louise before moving back to the Hartford area and also sold a house I owned so I had some working capital to create and open Café Louise in West Hartford.  My parents were instrumental as well as family and friends who helped to create my original kitchen.  Here are Mom & Dad.  

My carpenter Dad made the tables and counters and was our first dishwasher and Mom would help wash lettuce, clean and did whatever it took to support me and my vision. 

When we first opened we were a little Café, with seating for 12, serving lunch and dinner and doing “take out” too.  I also taught cooking workshops and did catering.  When I was pregnant with Isabelle, our 17-year-old daughter, I did away with retail and the cooking classes and just focused on the catering. 

We are now celebrating our 20^th year! It still seems unbelievable to me.

In honor of the Martin Luther King's  famous speech, I too had a dream and the dream came true.

Bon Appétit!