I spent my summer in Ireland in 2005, studying creative writing at National University Ireland-Galway. Traveling the country and visiting pubs stretched my student budget to its limit, so I had little money to spend on fine dining. In fact, I ate so cheap that even store-bought jars of pasta sauce were fair game.
Nevertheless, I have nothing but fond memories of Irish food. I ate shepherd's pie in Dublin, a terrific stew in Cork, fish and chips in Galway's city center, and a chocolate caramel biscotti topped with ice cream and a signature sauce (still the best dessert I've ever eaten) on the remote island of Inishbofin. When I did decide to dine out, it was usually for lunch at a pub. One rainy afternoon early in my stay I tried a bowl of seafood chowder, and from that moment forward I was hooked.
Pubs in every coastal town I visited featured their own variation of this hearty soup. It was rich, creamy, chock full of seafood, served with hearty soda bread and great with a pint of stout.
I ate it everywhere, but two particular bowls stand out in my memory. The first found me in Cobh, a tiny coastal town east of Cork famous for being one of the Titanic's final stops. The morning after New Zealand killed the British and Irish Lions in the second match of the rugby team's world tour, my friends and I were out shopping and stepped into a pub for an early lunch. This particular pub had a large display case of exotic desserts near the door, but I was more impressed with the soup's red color and fresh salmon, scallops and clams.
My second came from an ocean side pub in Roundstone. It was a cold, wet afternoon and my classmates and I were returning from our retreat at Inishbofin. We stepped off the ferry and ran for the nearest rooftop and dry seats. The chowder that day included bacon, cod and plenty of parsley, but the bread was even more memorable. Each piece was a dark brown color, dense and a little dry. The slices came to life with a slab of Irish butter (Irish cows are grass-fed).
Upon returning home, I spent months looking for an Irish pub that effectively recreates my Irish experience. To date, nothing compares. I crave the meal most around St. Patrick's day, and because there are only so many pubs one can try, I now take a different approach. Every March 17, I recreate my Irish feast at home.
The Soup
It was difficult to find a recipe at first, as chowder isn't authentic to Ireland and none of the Irish cookbooks I own has a recipe that resembles it. A few hours on the Internet provided some options - first on the blogs of travel writers and amateur cooks, then later on the web pages of the country's most famous chefs like Kevin Dundon, Darina Allen and Donal Skehan.
In 2009, I followed the directions of Judith Kadden. I turned to Armida Amador in 2010. Earlier this month I stumbled upon the cooking blog of Michael O'Meara, head chef at Oscar's Bistro in Galway City. He writes about how chowder recipes vary greatly by nature and experimentation is a must:
As with a great many traditional foods it is likely that chowder takes its name from the iron cooking pot in which it is traditionally cooked a Chaudière. Although the actual name chowder was first used in North America, specifically Canada in the 1730’s.The term Chowder would not be specific to a single soup but rather a number of interpretations of chowder exist ranging from rich creamy recipes through to light broth like soups often thickened with water biscuits, although all interpretations would indicate a hearty and very satisfying soup. The use of salt pork in seafood chowder is essential according to many traditionalists and will add a superb extra layer of flavour as will the use of potato. Clam chowder is possibly the most well known form of the soup and although very simple to make is one of the world’s great soups. Indeed the line between when chowder becomes a stew is often very thin indeed which makes chowder a great choice for a mid day meal on a sunny summers day. Experimentation is the order of the day when it comes to making chowder with the use of different fish and shellfish making the soup both fun to make and better to eat, although the recipe I have included may not be a chowder in the most traditional sense it will yield a hearty soup and will work a treat as a light meal or as a first course to a more substantial dinner.
His comments helped me draw some conclusions about the similarities in all the variations I'd eaten. I've concluded that a good chowder has a few universal ingredients:
- butter
- flour
- milk or cream
- veggies (onions, leeks, potatoes, carrots, celery,etc.)
- water or stock
- shellfish
- fish
It can also include some or all of the following:
- smoked fish
- tomatoes
- bacon
- white wine
- herbs and seasoning
Remembering my best meals, keeping in mind my recent attempts, taking advantage of local ingredients and borrowing much from Michael O'Meara, I created the following recipe for St. Patrick's Day 2011:
Irish Seafood Chowder
1 tbs olive oil
2 onions
2 leeks
1/2 stick butter
1/2 cup flour
1/2 pound potatoes, cubed
6 ounces bacon, cut into 1/4 inch pieces
1/2 cup cream
3 cups fish stock
1-2 pounds mixed fish (I used 1 pound clams from Walking Fish, 1/2 pound cod and 4 ounces smoked salmon)
parsley, to taste
1. Cook the bacon in 1 tbs olive oil.
2. Add the butter
3. When the butter has melted, add the onions and leeks. simmer until soft but not brown.
4. add the flour and stir vigorously for two minutes to make a roux.
5. add the fish stock and bring to a simmer.
6. add the potatoes and simmer for 10 minutes.
7. add and cream and return to a simmer.
8. add the fish and simmer until cooked.
8. add parsley, salt and pepper, to taste, and serve.
The Bread
Finding a bread recipe to complement my chowder was a much simpler task. Bread in Ireland is not a recent trend, and Coleman Andrews scoured the country, speaking to famous and family chefs in search of the best brown bread. He found several worthy of the title, and he included them in The Country Cooking of Ireland. I use Myrtle Allen's, found on page 272:
Brown Soda Bread
Butter for greasing
4 cups wheat flour
1 cup white flour
1/2 cup Irish steel-cut oatmeal or oat bran
1 tsp baking soda
1 tsp salt
2 to 4 cups buttermilk
1. Preheat the oven to 375 degrees
2. grease a baking sheet and set aside
3. mix the wheat flour, white flour, oatmeal, baking soda and salt together in a large bowl.
4. Make a well in the middle of the flour mixture and gradually pour in the buttermilk, stirring with a wooden spoon in a spiral motion from the center to the edge of the bowl. The dough should be soft but not too wet, with no raw flour left (this will probably take about 2 1/2 cups of buttermilk, but use more or less if necessary).
5. Turn the dough out onto a floured board. Flour your hands lightly, then shape the dough into a flat round about 3 inches thick. Cut a deep cross in the top of the loaf with a wet or floured knife.
6. Transfer the loaf to a baking sheet and bake for 45 to 60 minutes, or until nicely browned and the bottom of the loaf sounds hollow when tapped. (Alternately, gently push the dough into a nonstick loaf pan and bake until done. The bread should slide out of the pan easily if done.)
The Beer
This is by far the easiest part of the meal to prepare. Pour a pint of Guinnes (or two). Murphy's works as well, especially in Cork.
Bread, chowder and a Guinness. It gets better every year.
Nevertheless, I have nothing but fond memories of Irish food. I ate shepherd's pie in Dublin, a terrific stew in Cork, fish and chips in Galway's city center, and a chocolate caramel biscotti topped with ice cream and a signature sauce (still the best dessert I've ever eaten) on the remote island of Inishbofin. When I did decide to dine out, it was usually for lunch at a pub. One rainy afternoon early in my stay I tried a bowl of seafood chowder, and from that moment forward I was hooked.
Pubs in every coastal town I visited featured their own variation of this hearty soup. It was rich, creamy, chock full of seafood, served with hearty soda bread and great with a pint of stout.
I ate it everywhere, but two particular bowls stand out in my memory. The first found me in Cobh, a tiny coastal town east of Cork famous for being one of the Titanic's final stops. The morning after New Zealand killed the British and Irish Lions in the second match of the rugby team's world tour, my friends and I were out shopping and stepped into a pub for an early lunch. This particular pub had a large display case of exotic desserts near the door, but I was more impressed with the soup's red color and fresh salmon, scallops and clams.
My second came from an ocean side pub in Roundstone. It was a cold, wet afternoon and my classmates and I were returning from our retreat at Inishbofin. We stepped off the ferry and ran for the nearest rooftop and dry seats. The chowder that day included bacon, cod and plenty of parsley, but the bread was even more memorable. Each piece was a dark brown color, dense and a little dry. The slices came to life with a slab of Irish butter (Irish cows are grass-fed).
Upon returning home, I spent months looking for an Irish pub that effectively recreates my Irish experience. To date, nothing compares. I crave the meal most around St. Patrick's day, and because there are only so many pubs one can try, I now take a different approach. Every March 17, I recreate my Irish feast at home.
The Soup
It was difficult to find a recipe at first, as chowder isn't authentic to Ireland and none of the Irish cookbooks I own has a recipe that resembles it. A few hours on the Internet provided some options - first on the blogs of travel writers and amateur cooks, then later on the web pages of the country's most famous chefs like Kevin Dundon, Darina Allen and Donal Skehan.
In 2009, I followed the directions of Judith Kadden. I turned to Armida Amador in 2010. Earlier this month I stumbled upon the cooking blog of Michael O'Meara, head chef at Oscar's Bistro in Galway City. He writes about how chowder recipes vary greatly by nature and experimentation is a must:
As with a great many traditional foods it is likely that chowder takes its name from the iron cooking pot in which it is traditionally cooked a Chaudière. Although the actual name chowder was first used in North America, specifically Canada in the 1730’s.The term Chowder would not be specific to a single soup but rather a number of interpretations of chowder exist ranging from rich creamy recipes through to light broth like soups often thickened with water biscuits, although all interpretations would indicate a hearty and very satisfying soup. The use of salt pork in seafood chowder is essential according to many traditionalists and will add a superb extra layer of flavour as will the use of potato. Clam chowder is possibly the most well known form of the soup and although very simple to make is one of the world’s great soups. Indeed the line between when chowder becomes a stew is often very thin indeed which makes chowder a great choice for a mid day meal on a sunny summers day. Experimentation is the order of the day when it comes to making chowder with the use of different fish and shellfish making the soup both fun to make and better to eat, although the recipe I have included may not be a chowder in the most traditional sense it will yield a hearty soup and will work a treat as a light meal or as a first course to a more substantial dinner.
His comments helped me draw some conclusions about the similarities in all the variations I'd eaten. I've concluded that a good chowder has a few universal ingredients:
- butter
- flour
- milk or cream
- veggies (onions, leeks, potatoes, carrots, celery,etc.)
- water or stock
- shellfish
- fish
It can also include some or all of the following:
- smoked fish
- tomatoes
- bacon
- white wine
- herbs and seasoning
Remembering my best meals, keeping in mind my recent attempts, taking advantage of local ingredients and borrowing much from Michael O'Meara, I created the following recipe for St. Patrick's Day 2011:
Irish Seafood Chowder
1 tbs olive oil
2 onions
2 leeks
1/2 stick butter
1/2 cup flour
1/2 pound potatoes, cubed
6 ounces bacon, cut into 1/4 inch pieces
1/2 cup cream
3 cups fish stock
1-2 pounds mixed fish (I used 1 pound clams from Walking Fish, 1/2 pound cod and 4 ounces smoked salmon)
parsley, to taste
1. Cook the bacon in 1 tbs olive oil.
2. Add the butter
3. When the butter has melted, add the onions and leeks. simmer until soft but not brown.
4. add the flour and stir vigorously for two minutes to make a roux.
5. add the fish stock and bring to a simmer.
6. add the potatoes and simmer for 10 minutes.
7. add and cream and return to a simmer.
8. add the fish and simmer until cooked.
8. add parsley, salt and pepper, to taste, and serve.
The Bread
Finding a bread recipe to complement my chowder was a much simpler task. Bread in Ireland is not a recent trend, and Coleman Andrews scoured the country, speaking to famous and family chefs in search of the best brown bread. He found several worthy of the title, and he included them in The Country Cooking of Ireland. I use Myrtle Allen's, found on page 272:
Brown Soda Bread
Butter for greasing
4 cups wheat flour
1 cup white flour
1/2 cup Irish steel-cut oatmeal or oat bran
1 tsp baking soda
1 tsp salt
2 to 4 cups buttermilk
1. Preheat the oven to 375 degrees
2. grease a baking sheet and set aside
3. mix the wheat flour, white flour, oatmeal, baking soda and salt together in a large bowl.
4. Make a well in the middle of the flour mixture and gradually pour in the buttermilk, stirring with a wooden spoon in a spiral motion from the center to the edge of the bowl. The dough should be soft but not too wet, with no raw flour left (this will probably take about 2 1/2 cups of buttermilk, but use more or less if necessary).
5. Turn the dough out onto a floured board. Flour your hands lightly, then shape the dough into a flat round about 3 inches thick. Cut a deep cross in the top of the loaf with a wet or floured knife.
6. Transfer the loaf to a baking sheet and bake for 45 to 60 minutes, or until nicely browned and the bottom of the loaf sounds hollow when tapped. (Alternately, gently push the dough into a nonstick loaf pan and bake until done. The bread should slide out of the pan easily if done.)
The Beer
This is by far the easiest part of the meal to prepare. Pour a pint of Guinnes (or two). Murphy's works as well, especially in Cork.
Bread, chowder and a Guinness. It gets better every year.
