"The Circle of Kindness" by Jana Kolpen & Mary Tiegreen

Hello! 
Welcome in once again as The Novel Bakers play with the third book in Jana Kolpen's and Mary Tiegreen's Trilogy; "The Circle of Kindness".




Whew ~ Please excuse me as I'm late to the party  (computer got cranky...)
Here we go! 

We find that our main character Mlle. J. has been invited from The Villa della Luna in Italy, to Ireland:
This could well be my favorite of the three books. :)

The story is enchanting ~ the other Novel Bakers are such wonderful story tellers, so if you have visited them, I'm sure you've gotten the gist of The Circle of Kindness. 
I love the story and the message of the book, however, I got side-tracked by the food, as well. (what's new??) *grin*
Lots of bits of wisdom in this sweet little book . . .

"Through her experiences she had come to understand  the power we hold in our hands and in our hearts."




We learn that Mlle. J is invited to stay with Shannon,  in her little thatched-roof cottage, framed with roses.



"It was here in this land of many greens that Mademoiselle J. would find the generosity of spirit and compassion that turns the world."

~*~*~*~*~

The first morning Mlle. awoke to Shannon baking bread.
Shannon teaches Mlle. J.  how to bake delicious, bread . . . all the while promoting kindness, compassion and friendship . . .

So I made some, too . . .


It's not a yeast bread, it's a soda bread ~  goes together very quickly and it's delicious! If you don't have the book, here is another excellent recipe for brown bread.



I ground red wheat berries very coarsely, the texture was perfect.
(If you don't have a grinder you can probably find coarse-ground at your healthy food store.) 

After some good tea and bread, a little later we're off for an outing into town . . .
One of the stops? To visit a shop ~






 And also "The Inn Between" !



Called the "Inn Between", because it is located between the barber shop and the bakery (and it holds very odd hours.)




Fascinated by the names of the item menu, I had to make a few!



The first one:



Bubble and Squeak Cakes . . .




Traditionally made with mashed potatoes, mixed with some kind of leftovers; cabbage, carrots, Brussels sprouts, etc. And made into one large cake, then shallow  fried until crispy and brown.





No recipe in the book for this one, so I followed Gordon Ramsay's version, with Brussels sprouts.
Very good! Thumbs up at our house.



Such an adorable format!




The next item from the menu that I made was Irish Toasties.   


There are many, many versions of Toasties, limited only by your imagination. Basically it's a toasted/baked cheese sandwich, with other things . . .

Again, no recipe in the book ~ but I followed this one,  and used the Brown Bread I had made earlier.
It is very good, especially if you like the sweet and savory flavor play.  You build it on a good, sturdy brown or multi-grain bread, toasted. Smear with Fig jam, then pile a mixture of grated white cheddar cheese (mixed with, minced shallots, whole grain mustard, and beaten egg.)
Another really good recipe.
~*~*~*~*~


Teatime!!

I made Mrs. Monahan's RaggaMuffins.

No recipe in the book, but used this one, for Maple Sugar RaggaMuffins, I added some cinnamon to the filling.  (You could substitute brown sugar for the Maple Sugar.) Some like to ice them with Maple icing, but we thought they were sweet enough. 




The texture is similar to a biscuit, rather than traditional cinnamon roll.  Again, because no yeast is involved, they go together quickly and are really good with a cup of tea or coffee.

I would make them again, but would increase the amount of cinnamon to maybe 1 to 1-1/2 teaspoons.
~*~*~*~*~

Happy messages, and words of wisdom about kindness are sprinkled throughout the book:




And the good changes that even the smallest kind gesture can make.



~*~*~*~*~

Ice cream really doesn't have anything to do with the book ~ but it is an act of kindness to share some, yes?


This is real, honest to goodness homemade Mint ice cream, no artificial colors.
I used David Lebovitz's recipe ~ you steep the fresh mint leaves in warm milk, cool, then combine with the egg custard mixture and chill before freezing.
His recipe goes a step further and he adds chocolate to make Mint Chip ice cream. mmmmm.




It goes really well with a little slice of Shortbread,  made with Irish butter, of course. ;-)



(My violets didn't produce many blossoms this year so I made sugared violas instead, the color is not as vibrant, but they are deliciously in mild flavor.)







If you grow mint, you know how out of control it  can become unless you contain it. 
This recipe is a great way to use up quite a bit of mint. The flavor doesn't scream mint, it is more delicate.  You could add a little pure mint extract and food color if you want it to taste and look more like the commercial product.

Thank you for stopping by today friends! I love when you leave me comments, I  cherish each one. 


I'll close with this lovely and touching sentiment from "Circle of Kindness" . . .




I'll have the recipe for the gluten-free/fat-free Amaretti cookies (from Wednesday's post) over on my recipe blog a little later today.

~*~*~*~*~
Please stop by to see the magical goodness my Novel Baker friends have in store for you!

--  Home is Where the Boat Is
--  A Quiet Life
--  Rattlebridge Farm

Have a good weekend everyone,  and spread the kindness.  xoxo

Porcini Salt Minute Steaks with Rosti

When I first saw this recipe in Donna Hay's most recently published book "Fast, Fresh, Simple" I was quite intrigued by the concept.
Thinly sliced Sirloin beef steak, (or beef filet, sliced into thin steaks) are brushed with oil*,  then sprinkled with porcini mushroom salt ~ a unique twist on steak and mushrooms.
* I love this tip from Donna: When ready to sear the meat, heat skillet over high heat, while skillet is heating brush the meat with oil (rather than putting the oil in the pan), This saves clean-up, and there is much less spattering ~ brilliant!



Use a spice grinder, small food processor or blender to grind the dried porcini and sea salt into a fine powder. (if you don't grind it finely enough it will taste gritty.)



Because the steaks are so thin they pan sear in just a couple of minutes, then served with  the delicious rosemary rosti. I love the contrast in textures; tender, juicy steak and crunchy, flavorful potato!
The crisp and lacy potato discs can be made a short time ahead and held until ready on a rack in a warm oven until you're ready to plate.
Serve additional Porcini Salt on the side for those who prefer a more pronounced mushroom flavor.



It's flavorful and is quick to put together; perfect for a weeknight supper. I'll definitely make this one again.

If you would like a printable copy of the recipe, you'll find it here on my recipe blog.
If you try it, I hope you like it too!
~mari xo

Potato-Chive Cakes with Jarlsberg Cheese and Rough Mustard Vinaigrette

My mom used to make something similar to these with leftover mashed potatoes when I was growing up, but for this version the potatoes are baked and mashed specifically for the recipe, the texture is a little different than those I remember from home.


Mom never added cheese, but she did sometimes add scallions. So here is a dressed-up version of Mom's Potato Cakes (I'm sure mom would approve.)

The potato cake part of the recipe is adapted from Cindy Pawlcyn's  "Mustards Grill" Cookbook.

Since I no longer live so close to the Napa wine country, I miss dining at Mustards ~ but cooking and eating the recipes from this book is the next best thing.  I can get my "Mustards-Fix" without leaving home!

Oh my goodness, these warm potato cakes are divine ~ crispy on the outside and creamy on the inside. They make a fine luncheon dish ~ or a sturdy appetizer.  At the restaurant the plain cakes (without the beans and vinaigrette) are served alongside grilled meats or poultry.

But since I wanted to serve these for lunch I deviated a bit from Cindy's recipe. The haricot verts (slender green beans) out in the garden were just begging to be used, so I went out and picked a handful, sliced and quickly blanched them in boiling water, drained & sprinkled some around the perimeter of the potato cakes, then finished with a drizzle of wholegrain mustard vinaigrette. 


Voila ~ a delicious, elegant little lunch!

The potato cakes are so flavorful, you can skip the green beans & vinaigrette entirely to simplify the dish, and do as they serve the cakes at Mustards ~ along with any grilled or roasted meat, poultry or fish.  


They are absolutely yummy either way.

If you try them, I hope you like them too.

You can access a printable copy of the recipe HERE on my recipe blog.

Thanks for stopping by today, friends!!






Just a note:  We are having a little difficulty with some of your comments appearing correctly (they may be invisible!)  I'm working on this, and hope to have everything running smoothly before long.  Thank you for your patience while we're working out the kinks.  

Greek-Style Potato Salad

Well, even if the weather isn't going to cooperate and play along with the date on the calendar it can't prevent us from enjoying spring and summery food, right?

We've been teased with a few warm days and sunny skies lately ~ but the background of drizzle and a gray cover overhead predominate.  Unusual for us at this time of year, because normally our veggie garden would have been planted by now but the earth is simply too soggy to work.

While we're waiting to plant the veggie beds, a colorful salad brightens meal time and reminds us that summer weather isn't far off, even if spring seems to have passed us by this year.

The bonus is that this is really easy to assemble and you probably have everything you need to make it in your pantry;

new potatoes, artichoke hearts, olives (I used kalamata), feta cheese, capers, red onions, flat leaf parsley and a simple vinaigrette that is whisked together in moments.  

You could also add tuna chunks, hard cooked eggs, or cooked chicken or shrimp to make it a salad meal if you wish.  Make it ahead for fullest flavor, or enjoy it right after putting it together.

Best served "cool" or at room temperature, not right out of the fridge.

 It's one of my favorites!

If you would like a printable copy of the recipe, please click here to go to Once Upon a Plate ~ The Recipes.

Hope you enjoy it!

Roasted-Garlic Soup with Cheddar Cheese & Mild Green Chilies

Honk if you're ready for some Spring weather!

Many of the early spring bulbs are blooming in the garden, but old man winter seems reluctant to leave us just yet... As evidenced by the nasty storm that blew through last weekend.
I like soup almost any time of year, something light, or chilled when the weather warms up ~but for now it's still "hearty soup" time in these parts. This one is from Christina Orchid, as found in "Christina's Cookbook" ~ Recipes and Stories from a Northwest Island Kitchen.
I recently posted about Christina's recipe for (Herb Salsa and Chevre Crackers), and a couple of years ago I did a post about another of her recipes (Fennel and Oregano Breadsticks) ~ my favorite breadsticks. And they are EASY to make.


This was one of Christina's most popular soups during the 25 years she owned and and cooked at her legendary restaurant named, appropriately enough, "Christina's", located on Orcas Island off the coast of Washington state.
Chicken stock, roasted garlic, onions, potatoes, cream, buttermilk, mild cheddar and mild green chilies make this soup a substantial one that will warm you from the inside out. It received thumbs-up at my house. It's flavorful, yet mellow ~ not spicy.
Leftovers reheat beautifully (you'll need to add more stock, milk or cream though, because it thickens up after being chilled)
You can also garnish it this way:


That's the way I like it, put some more calories on top. Uh-huh! :D
Would you like a printable copy of the recipe (including my time-saving shortcuts?)
Come on over to Once Upon a Plate ~ The Recipes!