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We can definitely tell it's March when every food magazine does a special on St. Patrick's Day, and Saveur goes all out by dedicating almost all of its March 2006 issue to Ireland.
Before we go jetting off across the Atlantic, we take a look inward, with a recipe for Red Velvet Cake from Cake Man Raven Confectionary in New York. This is something I may try, as I have long had a bit o' beef with red velvet - I never quite understood what red velvet tastes like.
There's a list of the ten best US chocolate makers, tasting notes of a dozen wines from the East Coast, and whether "blackened" catfish is really Cajun. I think we already answered that.
Thirty five pages dedicated to Ireland, plus a few end notes as well! Traditional recipes for the likes of colcannon and corned beef, obviously, but there are also interesting articles about County Cork, a veritable mini-mecca of food.
The treasure in the magazine, though, is a mini-feature on Trinidad. My favorite recipe that I'll likely never get to make is for mango kucheela, a condiment made from dried green mangoes, shredded and pickled with habanero chiles.
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3-06-2006 @10:29PM Sir Not Appearing in this Blog said... I gave the Irish bread a whirl, and didn't get good results. There was no lift, so the bread came out all squat and dense. It's still tasty, and really wasn't hard, but I'm still a little disappointed.
Plus if you're going to make the bread, make sure you REALLY REALLY want two loaves of this stuff on hand. I'll be halving the recipe the next time I make this, because I really haven't got a need for two huge loaves of bread at once. Thankfully the recipe is easily halved.
Now if I could just get some of that wonderful butter they've got on the cover...
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3-07-2006 @10:34AM Steven said... All I can say about Raven's recipe for Red Velvet Cake: Make It. I live in Brooklyn and pick up slices of it every now and then, and it's really a fantastic cake, hints of chocolate in the red cake and a very rich frosting.
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3-07-2006 @11:56AM Miriam said... Your cupcakes seem like a more reasonable portioning of that greazy cake. My problem, too, is with the taste - there's so much food coloring and oil that it just sorta tastes chemical. Sure is pretty, though.
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3-07-2006 @3:39PM michelle said... I actually bought this Saveur iisue the other day on the strength of the cover alone....mmmm....cheese. And Ireland. However, the one thing I saw in it and I immediately knew I had to try was the Turkish lamb dumplings, right in the first few pages.
I made them over the weekend and oh my god, were they good. I highly recommmend giving them a try. And if you live by a Trader Joe's and can get some of their Greek Style yogurt for the top -- awesome.
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