Cooking Irish can also be found at PETITCHEF and Pinterest
This is a recipe that we had at a friend's house fairly soon upon arriving in Ireland to live. It was so easy and good, I made it quite a bit. Then I used frozen spinach, but now that fresh baby spinach is so readily available, I always use fresh produce. In a pinch you could use boneless, wild canned salmon. I like the Star Kist® best. I have never found any bones, and it is a good way to get wild salmon into our diet. This is like a fancy tuna casserole but without the noodles. If you prefer tuna, substitute two large cans or two pouches.
A gratiné is simply any dish that has a crust or hard coating. Other ideas: I have substituted asparagus [cut into pieces] for the spinach since I am partial to the combination of asparagus and salmon. To make it extra special, you could add a cream dill sauce spread over the top before adding the croutons. Dill especially enhances the flavor of the salmon. This is an easy recipe to double for a large baking dish.
On this blog, I have finished with a recipe from each of the 32 counties of Ireland so now I will include recipes from other countries [Israel, Spain, Egypt, England, Northern Ireland, Wales, and Scotland] we visited during our time as European residents in Ireland and also will include some of my favorite Irish cities, festivals, tourist spots.
My sad son Eli with his Irish tail. That was the "in" haircut for boys in Ireland and England when we lived there in the mid-eighties. It was quite long when pulled out, but it curled like a pig's tail. I loved it. He was so cute with it. I never knew what was wrong with Eli that day, but it was the saddest I have ever seen him--before or since that day. This picture was taken on an overnight sleeper train from Cairo, Egypt to Aswan.
I remember fondly our day spent at the Powerscourt Estate and Gardens. This is a favorite tourist spot located near Enniskerry, County Wicklow. Powerscourt is one of Europe’s great treasures and Ireland’s most famous House and Gardens. It is continually voted one of the ten most beautiful houses/mansions worldwide. Gracing the Wicklow mountains, Powerscourt is a heritage property. Today, it is a large country estate noted for its house and landscaped gardens occupying 147 acres. The house, originally a 13th century castle, was extensively altered during the 18th century by German architect Richard Cassels. A fire in 1974 left the house lying as a shell until it was renovated in 1996. The estate today includes a golf course, an Avoca Handweavers® restaurant, many shops, and a Ritz-Carlton® hotel.
The original owner of the 13th century castle was a man by the name of la Poer, which was eventually anglicized to Power. The castle's position was of strategic military importance, in that the castle's owner could control access to the nearby Dargle, Glencree, and Glencullen rivers. The three-story house had at least 68 rooms. The entrance hall was 60 ft. long and 40 ft. wide where family heirlooms were displayed. The main reception rooms were on the first floor rather than more typically on the ground floor. A mile-long avenue of beech trees led to the house and is still present today.
Yours truly in front of just an incredible tree at Powerscourt Estate in County Wicklow. I'd like to go back again one day before I leave this earth and have my picture taken again under this wonderful tree.
Powerscourt House and Italian Gardens
There are six garden areas at Powerscourt: The Italian Gardens, The Walled Gardens, The Japanese Gardens, The Pet's Cemetery, The Dolphin Pond, and The Tower Valley.
The Italian Gardens are a series of terraces linking the house to the lake and leads the eye onwards to the distinctive slopes of the Sugar Loaf mountain. These terraces were constructed between 1843 and 1867, a feat which required great skill to correct levels and to resolve drainage problems. Up to a hundred laborers with horses and carts were employed in the work. The terraces were ornamented with statuary, using marble on the upper terrace and bronze on the levels below. The statuary was collected during the 19th century by the 6th and 7th Viscounts from many parts of Europe. The 7th Viscount delighted in identifying objects which would be suitable for Powerscourt and either purchased originals or commissioned fine quality replicas. The life-size winged horses guarding the lake, part of the family coat of arms, were made in Berlin in 1869. Every detail of the terrace area was carefully designed. It is no accident that there is perfect harmony between the slopes, statues, perron, formal flower beds, lakes, and surrounding trees. The result is a view which is magnificent in every season.
Part of The Italian Gardens at Powerscourt is called Triton Lake.
The Walled Gardens are one of the oldest features of Powerscourt, appearing on the 1740 map of the estate. Today they are notable for their elaborate gates, colourful rose beds, the charming memorial to Julia, 7th Viscountess Powerscourt, and the beautiful herbaceous border.
The Japanese Gardens: in 1908 a Japanese garden was laid out on reclaimed bogland to the south of the Triton pond. A series of concentric paths leads the visitor around the garden which features a pagoda, stone lanterns, and several bridges over a stream. The inner circle suggests a discovery of our inner selves, while the outer circles, which run along the upper part of the garden, provide a greater knowledge of the world around us. Planting in this area includes Japanese maples, azaleas, and Chinese fortune palms.
The Pet's Cemetery: formal headstones mark the last resting place of much loved pets belonging to the Wingfield and Slazenger families. The quiet slope beneath mature trees is believed to contain the largest pets' cemetery in any private Irish garden. The nearby azaleas and rhododendrons bring striking color to this area of the garden in May and June.
The Tower Valley: this wooded valley in the eastern part of the gardens derives its name from the distinctive Pepper Pot Tower which stands at its head. The tower was modeled on the pepper pot in the 8th Viscount's dining room and was built to commemorate the visit of the Prince of Wales in 1911. It provides a fine vantage point for both the house and grounds. The 8th Viscount was a keen supporter of the Scout and Guide youth organizations and encouraged their annual camps which he surveyed from the tower. The surrounding woodland was described as 'The Viscount's private walk and American Garden' in Daniel Robertson's plan of 1843. It contains many fine specimens of North American conifers, some of which are remarkable for their rarity and size in Ireland.
Ingredients:
1 large package of fresh baby spinach
4 tbsp. of butter, divided
3 tbsp. of flour
½ tsp. of salt
1/8 tsp. of black pepper
1 3/4 cups of whole milk
1 cup of Swiss cheese, jack, or mild cheddar, shredded
1 large fresh salmon filet, at least 1 lb. or more
½ cup of chicken broth
2 cups of croutons, coarsely chopped
3 tbsp. of butter
Preparation:
Preheat oven to 375°. In a frying pan, cook the salmon filet in the chicken broth until fully cooked. [If you have leftover grilled salmon, you could use that, or if you like salmon cooked in an appliance like the George Foreman Grill® as my daughter does, use that. You want a nice, moist, flavorful cooked salmon. Remove the bottom skin starting from one edge and peeling until the entire skin has been removed. It should come off in one easy movement. Crumble the salmon into bite-sized pieces and set aside. Roughly cut the baby spinach into smaller pieces just so it is easier to eat. If there are any extra large stems, remove them. In a sauté pan, melt 1 oz. of the butter. Add the spinach to the melted butter and cook until tender. Do not overcook or you will end up with water in the sauté pan and have to drain it and lose the butter. Remove from pan and place in a shallow buttered baking dish. [If you use frozen spinach, be sure to drain well.] In the same sauté pan, melt the rest of the butter over low heat. Add the flour making a light roux. Add the salt and pepper and gradually add the milk, stirring constantly until smooth and thickened. [I have not mentioned this before, but I always use a wooden spoon when making a roux. I learned that in a cooking class years ago.] Add the cheese stirring until it is melted and well-blended. Stir in the salmon so it is coated with the cheese mixture. Pour over the spinach. Melt the 3 tbsp. of butter in a saucepan and add the croutons stirring until well-coated. Top with buttered croutons. Bake about 20 minutes or until bubbly, but not browned.
A gratiné is simply any dish that has a crust or hard coating. Other ideas: I have substituted asparagus [cut into pieces] for the spinach since I am partial to the combination of asparagus and salmon. To make it extra special, you could add a cream dill sauce spread over the top before adding the croutons. Dill especially enhances the flavor of the salmon. This is an easy recipe to double for a large baking dish.
On this blog, I have finished with a recipe from each of the 32 counties of Ireland so now I will include recipes from other countries [Israel, Spain, Egypt, England, Northern Ireland, Wales, and Scotland] we visited during our time as European residents in Ireland and also will include some of my favorite Irish cities, festivals, tourist spots.
My sad son Eli with his Irish tail. That was the "in" haircut for boys in Ireland and England when we lived there in the mid-eighties. It was quite long when pulled out, but it curled like a pig's tail. I loved it. He was so cute with it. I never knew what was wrong with Eli that day, but it was the saddest I have ever seen him--before or since that day. This picture was taken on an overnight sleeper train from Cairo, Egypt to Aswan.
I remember fondly our day spent at the Powerscourt Estate and Gardens. This is a favorite tourist spot located near Enniskerry, County Wicklow. Powerscourt is one of Europe’s great treasures and Ireland’s most famous House and Gardens. It is continually voted one of the ten most beautiful houses/mansions worldwide. Gracing the Wicklow mountains, Powerscourt is a heritage property. Today, it is a large country estate noted for its house and landscaped gardens occupying 147 acres. The house, originally a 13th century castle, was extensively altered during the 18th century by German architect Richard Cassels. A fire in 1974 left the house lying as a shell until it was renovated in 1996. The estate today includes a golf course, an Avoca Handweavers® restaurant, many shops, and a Ritz-Carlton® hotel.
The original owner of the 13th century castle was a man by the name of la Poer, which was eventually anglicized to Power. The castle's position was of strategic military importance, in that the castle's owner could control access to the nearby Dargle, Glencree, and Glencullen rivers. The three-story house had at least 68 rooms. The entrance hall was 60 ft. long and 40 ft. wide where family heirlooms were displayed. The main reception rooms were on the first floor rather than more typically on the ground floor. A mile-long avenue of beech trees led to the house and is still present today.
Yours truly in front of just an incredible tree at Powerscourt Estate in County Wicklow. I'd like to go back again one day before I leave this earth and have my picture taken again under this wonderful tree.
Powerscourt House and Italian Gardens
There are six garden areas at Powerscourt: The Italian Gardens, The Walled Gardens, The Japanese Gardens, The Pet's Cemetery, The Dolphin Pond, and The Tower Valley.
The Italian Gardens are a series of terraces linking the house to the lake and leads the eye onwards to the distinctive slopes of the Sugar Loaf mountain. These terraces were constructed between 1843 and 1867, a feat which required great skill to correct levels and to resolve drainage problems. Up to a hundred laborers with horses and carts were employed in the work. The terraces were ornamented with statuary, using marble on the upper terrace and bronze on the levels below. The statuary was collected during the 19th century by the 6th and 7th Viscounts from many parts of Europe. The 7th Viscount delighted in identifying objects which would be suitable for Powerscourt and either purchased originals or commissioned fine quality replicas. The life-size winged horses guarding the lake, part of the family coat of arms, were made in Berlin in 1869. Every detail of the terrace area was carefully designed. It is no accident that there is perfect harmony between the slopes, statues, perron, formal flower beds, lakes, and surrounding trees. The result is a view which is magnificent in every season.
Part of The Italian Gardens at Powerscourt is called Triton Lake.
The Walled Gardens are one of the oldest features of Powerscourt, appearing on the 1740 map of the estate. Today they are notable for their elaborate gates, colourful rose beds, the charming memorial to Julia, 7th Viscountess Powerscourt, and the beautiful herbaceous border.
The Japanese Gardens: in 1908 a Japanese garden was laid out on reclaimed bogland to the south of the Triton pond. A series of concentric paths leads the visitor around the garden which features a pagoda, stone lanterns, and several bridges over a stream. The inner circle suggests a discovery of our inner selves, while the outer circles, which run along the upper part of the garden, provide a greater knowledge of the world around us. Planting in this area includes Japanese maples, azaleas, and Chinese fortune palms.
The Pet's Cemetery: formal headstones mark the last resting place of much loved pets belonging to the Wingfield and Slazenger families. The quiet slope beneath mature trees is believed to contain the largest pets' cemetery in any private Irish garden. The nearby azaleas and rhododendrons bring striking color to this area of the garden in May and June.
The Dolphin Pond was a fish pond and derives its present name from the central fountain brought by the 7th Viscount from Paris in the late 19th century. It is surrounded by magnificent trees, including a line of Japanese red cedars planted about 1864.
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The Tower Valley: this wooded valley in the eastern part of the gardens derives its name from the distinctive Pepper Pot Tower which stands at its head. The tower was modeled on the pepper pot in the 8th Viscount's dining room and was built to commemorate the visit of the Prince of Wales in 1911. It provides a fine vantage point for both the house and grounds. The 8th Viscount was a keen supporter of the Scout and Guide youth organizations and encouraged their annual camps which he surveyed from the tower. The surrounding woodland was described as 'The Viscount's private walk and American Garden' in Daniel Robertson's plan of 1843. It contains many fine specimens of North American conifers, some of which are remarkable for their rarity and size in Ireland.
Now to the salmon gratiné. Again, this is like a fancy tuna casserole but without the noodles. If you wanted a starch, you could serve it over buttered egg noodles. Some versions have sliced potatoes as the topping. This is as delicious as any dish you would select from the menu at the Avoca Handweavers® Restaurant at Powerscourt. So pretend you are there enjoying a wonderful lunch after visiting the beautiful house and gardens.
Irish Salmon Gratiné: Easy but delicious
Ingredients:
1 large package of fresh baby spinach
4 tbsp. of butter, divided
3 tbsp. of flour
½ tsp. of salt
1/8 tsp. of black pepper
1 3/4 cups of whole milk
1 cup of Swiss cheese, jack, or mild cheddar, shredded
1 large fresh salmon filet, at least 1 lb. or more
½ cup of chicken broth
2 cups of croutons, coarsely chopped
3 tbsp. of butter
Preparation:
Preheat oven to 375°. In a frying pan, cook the salmon filet in the chicken broth until fully cooked. [If you have leftover grilled salmon, you could use that, or if you like salmon cooked in an appliance like the George Foreman Grill® as my daughter does, use that. You want a nice, moist, flavorful cooked salmon. Remove the bottom skin starting from one edge and peeling until the entire skin has been removed. It should come off in one easy movement. Crumble the salmon into bite-sized pieces and set aside. Roughly cut the baby spinach into smaller pieces just so it is easier to eat. If there are any extra large stems, remove them. In a sauté pan, melt 1 oz. of the butter. Add the spinach to the melted butter and cook until tender. Do not overcook or you will end up with water in the sauté pan and have to drain it and lose the butter. Remove from pan and place in a shallow buttered baking dish. [If you use frozen spinach, be sure to drain well.] In the same sauté pan, melt the rest of the butter over low heat. Add the flour making a light roux. Add the salt and pepper and gradually add the milk, stirring constantly until smooth and thickened. [I have not mentioned this before, but I always use a wooden spoon when making a roux. I learned that in a cooking class years ago.] Add the cheese stirring until it is melted and well-blended. Stir in the salmon so it is coated with the cheese mixture. Pour over the spinach. Melt the 3 tbsp. of butter in a saucepan and add the croutons stirring until well-coated. Top with buttered croutons. Bake about 20 minutes or until bubbly, but not browned.
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