Celebrate St. Patrick’s Day and the coming of Spring by entering celebrations.com’s It IS Easy Being Green photo contest! The winner will receive an Irish Classic Gift Basket and a $100 gift card from igourmet. Five runners-up will win an Irish Cheese Basket.

Submit your favorite Green image! It could be a photo of you wearing something Green, holding a Green item, dancing on a Green, eating something Green – use your creativity and imagination and show us that indeed, It IS Easy Being Green.

 In the United States, it’s customary to wear green on St. Patrick’s Day. But in Ireland the color was long considered to be unlucky, says Bridget Haggerty, author of The Traditional Irish Wedding and the Irish Culture and Customs Web site.

As Haggerty explains, Irish folklore holds that green is the favorite color of the Good People (the proper name for faeries). They are likely to steal people, especially children, who wear too much of the color.

Parade Facts

Today New York’s St. Patrick’s Day parade is the longest running civilian parade in the world. This year nearly three million spectators are expected to watch the spectacle and some 150,000 participants plan to march.

The 108th annual Boston St. Patrick’s Day Parade will honor the “Men and Women of the Armed Forces”. South Boston is Boston’s most Irish neighborhood, and has a glorious tradition of helping others while keeping Irish heritage alive. The parade is led by John Hurley, a Navy veteran and South Boston native.

Chicago is famous for dyeing the Chicago River green on St. Patrick’s Day. The tradition began in 1962, when a pipe fitters union—with the permission of the mayor—poured a hundred pounds (45 kilograms) of green vegetable dye into the river. (On the job, the workers often use colored dyes to track illegal sewage dumping.) Today only 40 pounds (18 kilograms) of dye are used, enough to turn the river green for several hours.

igourmet.com is located only 12 miles from downtown Scranton. The St. Patrick’s Day Parade in Scranton, PA has been going on annually since 1862 by the St. Patrick’s Day Parade Association of Lackawanna County and the parade has gotten attention nationally as being one of the better St. Patrick’s Day parades. The parade route begins on Wyoming Ave. and loops up to Penn Ave. and then Lackawanna Ave. before going back down over Jefferson Ave. to get to Washington Ave. Scranton hosts the fourth largest St. Patricks Day parade in the United States. Tens of thousands of parade goers attend the parade each year.

igourmet.com is a proud sponsor of Bonneville starring Jessica Lange, Joan Allen and Kathy Bates.

ABOUT THE FILM

Jessica Lange, Joan Allen and Kathy Bates hit the road in BONNEVILLE, a story about three friends who ”come of age” for a second time on a trip across the great American West.  Faced with the decision of a lifetime, Arvilla Holden (Lange) loads up her 1966 Bonneville convertible and, with her friends (Allen, Bates) in tow, sets out from Pocatello, Idaho en route to Santa Barbara.

As they detour to spots like Bryce Canyon and Las Vegas, it doesn’t take long for the women to realize Arvilla has something unexpected in store.  But what none of them realize is that what began as a simple trip will end up becoming a chance to rediscover themselves, their friendship, the importance of promises - and of letting go.  Also starring Tom Skerritt and Christine Baranski, BONNEVILLE unites three of the most acclaimed actresses of our time in a story that celebrates fun, adventure and living life to the fullest.

Get ready to hit the road in style with lots of tasty treats in this lovely package inspired by the new film starring Jessica Lange, Kathy Bates, and Joan Allen! Just as Lange and her friends hit the road on an adventure of a lifetime, you and your friends will relish our gourmet picnic-style snacks which come in a beautiful insulated tote, perfect for taking on the road! Finally, get inspired with an exclusive DVD “Sneak Peek” as you hear from the stars of Bonneville about their fantastic journey!

Dubliner Cheese Tart

Pastry
3/4 cup all-purpose flour, sifted
Pinch of salt
5 tablespoons Kerrygold Irish butter, cut into small pieces
3 tablespoons cold water

Filling
1 tablespoon Kerrygold Irish butter
1 small onion, chopped
1 clove garlic, minced
3 slices Irish traditional bacon, cut into strips
8 button mushrooms, sliced
10 cherry tomatoes, halved
6 ounces Dubliner cheese, grated
1 cup skim milk
3 eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon Lakeshore Wholegrain mustard

Preheat oven to 400° F.

Combine the flour and salt in a bowl, then with a pastry cutter, two forks, or your fingers, work in the butter until the mixture resembles coarse bread crumbs. Add the water and form into a ball.

Roll out the pastry until large enough to line a 9-inch quiche pan. Place a piece of aluminum foil over the pastry to cover the base and sides and fill with ceramic pie weights.

Bake for 10 minutes, then remove foil and bake 5 minutes more. Remove from oven and cool.

Reduce oven temperature to 375° F.

In a large skillet over medium heat, melt the butter. Cook the onions until soft, but not browned, about 3 minutes, then add the garlic, bacon, and mushrooms and cook for 5 minutes.

Spoon the mixture into the pastry base, add the tomato halves, and sprinkle the cheese over the top.

In a small bowl combine the milk, eggs, herbs, mustard, salt and pepper, and pour over the base. Bake until the filling is set and firm to the touch, about 30 minutes.
Salt and freshly ground black pepper.

http://www.razzledazzlerecipes.com

Photos from the Boston Wine Expo.

igourmet.com attended for the 8th consecutive year this past weekend. We were joined by 450 wineries and thousands of wine enthusiasts. Attendees sampled over 1800 wines, enjoyed cooking presentations by 15 celebrity chefs and expanded their knowledge of wine at 25 continuous seminars. The Boston Wine Expo is America’s Largest Consumer Wine Expo.

(Photo from MacFarlane Pheasants)

Roasted Pheasant with Clove Jus, Wild Rice, and Cardamom-scented Squash

Serves two.

Recipe by: Nick Bernard

For this recipe, I leave the skin of an acorn squash on to help it hold together during the braising step of the recipe.  For this reason, I would suggest seeking out an organic, un-waxed variety of acorn squash, but still give it a good washing.

Take one medium sized acorn squash and cut off the very tip and cap so there’s a large circle of Halloween orange squash showing through that can easily brown in a pan.  Continue to slice the squash into ¾” rings.  Scoop out the seeds and pulp.  Preheat the oven to 350 degrees.  Bring some oil to medium high heat in a large pan.  Brown the squash for 2-4 minutes per side, until nicely dark and caramelized.  Remove from the pan and rub a bit of salt and Chinese 5 Spice Powder into the flesh of the squash.  Place these into a large casserole dish in a single layer.  Put 6-8 crushed green cardamom pods into the pan along with 1 ½ cups of vegetable stock.  Roast until tender, about 45 minutes.

For the wild rice, bring 2 cups of chicken stock to a boil.  Add in ¾ C of white rice and ¼ C of wild rice.  Salt water slightly (depending on saltiness of chicken broth) and cover, dropping heat to a low simmer.  Cook 20 minutes, until the white rice is soft but the wild rice keeps its toothy texture.

To prepare the pheasant, take one medium sized 2.5-3.5 lb pheasant and place on your cutting board.  Take a large knife and carefully cut the legs off of the bird, where the thighs connect into the hip.  Now divide up the legs.  Using a pair of poultry shears, cut off the feet and discard or save for another recipe.  Then cut the legs from the thighs at the knee.  Salt the legs, which are tough with tendons, then drop them into the squash pan to braise in the oven.  Next, take the body and flip the pheasant over so the chest is on the cutting board and the back is towards you.  Using your shears, cut the pheasant up one side of the spine, then the other, so the spine can lift off in one piece.  Save this for stock, or freeze for later use.  The two breasts should both be on the bone in a single piece, which will help them cook evenly and retain more moisture.

Remove the pheasant’s liver and heart and salt liberally, adding pepper to taste.  Dice the heart.  Fry the liver and heart in butter over medium heat, adding 1 Tbsp of brandy and a sprig of thyme.  Cook for about 3-4 minutes, then mash with a fork. Spread on toast for a light hors d’oeuvre.

Generously salt and pepper the skin and insides of the thighs and breast of the pheasant.  Slide one sage leaf under the skin of each thigh, and on either side of the breast.  Heat 1 Tbsp butter and 2 Tbsp olive oil in a skillet over medium high heat until the butter melts and the oil shimmers.  Raise oven temperature to 400 degrees.  Put thighs and pheasant breast skin side down in the pan and brown for 2-4 minutes.  The breasts may need to be seared on the left side, then the right, depending on how high the breastbone is.  Flip thighs and breasts to the other side and cook for 1 minute. Add 2 Tbsp vermouth and 1 cup of vegetable broth.  Add 1 smashed clove of garlic, 4 slightly crushed cloves, 2 fresh sage leaves, a small crumble of dried thyme, and a few whirls of coarse black pepper. 

Bring sauce to a boil, then place the whole pan in the oven for 6-10 minutes, until the pheasant is medium-medium well, depending on your liking.  Note: due to their small size, the thighs should only take about another 4 minutes to cook through, so remove them early.  Take the sauce pan out of the oven and remove the breast to cool on a cutting board with the thighs.  Put the saucepan on a burner and bring to a boil.  Simmer until the sauce thickens to a mild glaze, then remove the sage leaves and garlic clove.  Add salt and pepper to taste, then gently stir in 2 tablespoons of butter.  Don’t whisk them in, but let them gently settle into the sauce, with the aid of a few turns of a spoon.

To assemble: place a squash ring in the center of each plate, and fill with the rice mixture to cover the squash.  Place the thighs on top of the rice.  Cut the breasts off of the bone and lay one on top of each thigh, garnishing with another ring of squash and the braised leg in the center of the top ring.  Spoon the sauce over the bird, then pour the rest around the bottom of the plate to pool by the first squash ring.

Serve with a nice bottle of an old vine zin.

Check out this unique financial report and cook book from food company Podravka in Croatia.  The pages of the book are blank untill placed in the oven and cooked. Then images and text will appear.

An aphrodisiac is an agent which is used to increase sexual desireThe name comes from the Greek goddess of Sensuality Aphrodite. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable.

Here are some recipes from various sources with aphrodisiac ingredients for a sensual Valentine’s day meal.

APPETIZER

Roasted Fresh Figs with Gorgonzola 

Emeril Lagasse

12 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup Gorgonzola
1/3 cup good-quality honey
4 pinches finely chopped fresh rosemary leaves Preheat the oven to 400 degrees F. Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.

• 2 large artichokes
• 2 cups water
• 1/2 lemon
• 1/8 cup olive oil
• 1/2  medium onion, sliced
• 3/4 cups dry white wine
  
  Artichoke and truffle crumbs:
• 1 1/2 artichokes, cooked
• 1/2 Tablespoon black truffle, brunoise
• 1 Tablespoons bread crumbs
• Salt and pepperArtichoke vinaigrette:
• 1/2 artichoke, cooked
• 1 Tablespoons olive oil
• 1/2 Tablespoon lemon juice
• Salt and pepper
• Artichoke cooking liquidFilet mignon:
• 2 prime filet mignons
• Salt and pepper
• 1/4 cup jus roti, heated
• 1/2Tablespoon truffle juice
• 1/2Tablespoon chopped truffles

Method:
For artichokes:
Trim artichokes down to the hearts with stems and cut into sixths. Reserve artichokes in a bowl of lemon water to prevent discoloration. Heat a sauté pan over medium heat and add olive oil. Cook onion until translucent. Lay the artichokes on top of the onions and then pour in the wine. Bring to a boil, turn the heat to low, and cover. Cook for 30 to 45 minutes. Remove artichokes from cooking liquid and set aside. Reserve cooking liquid for vinaigrette.For artichoke and truffle crumbs:
Remove and cut stems from 1 of the 2 cooked artichokes into brunoise. Mix chopped stems with truffles, bread crumbs, salt and pepper.For artichoke vinaigrette:
Blend 1 cooked artichoke with olive oil and lemon juice in blender or food processor. Add cooking liquid as necessary to desired consistency. Season with salt and pepper.For filet mignon:
Heat a large, oven-proof sauté pan over medium-high heat with 1 Tablespoons olive oil. Generously season filets with salt and pepper. Sear filets until brown, about 4 to 5 minutes on each side for medium rare (the internal temperature should be 120 to 130°F.) Top filets with breading and brown under salamander or broiler on high. Place filet mignons on plates. Add truffle juice and chopped truffles to jus roti and spoon on plate. Drizzle plates with artichoke vinaigrette. <p>

Asparagus with Lemon Butter Sauce

Paula Deans home cooking

24 thin asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends. Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

Wine pairing:
A full-bodied Barbera or Barbera-Nebbiolo blend such as the Rocche dei Manzoni “Bricco Manzoni” 1997 

• ½ cup heavy cream
• ¼ cup passion fruit juice, strained (about 4 passion fruits)
• 3 ounces high-quality milk chocolate, chopped
• 1 ounce high-quality dark chocolate, chopped
• 2 Tablespoons apricot brandy

For dipping:

• Fresh strawberries or sliced bananas
• Brioche or challah, cubed and toasted

Method:
In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur. To serve at a later time, transfer the fondue to a covered container and chill.When ready to serve, gently warm the fondue in the microwave or over a double boiler. Transfer to a fondue pot, assembled and operated according to the manufacturer’s instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream.Use long skewers or fondue forks to dip fruit and toasted brioche or challah.Wine pairing:
A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001

McCormick

Makes 16 servings. 1 package chocolate brownie mix (family-size) 1 1/2 tsp. ancho chile pepper 1/2 tsp. chipotle chile pepper 1/2 tsp. cinnamon 1 tsp. pure vanilla extract 1 C. ,chocolate chips or chunks Preheat oven to 350 degrees. Prepare brownie mix as directed on package, stirring in ancho and chipotle chile peppers, cinnamon and vanilla with dry mix. Gently stir chocolate chips into batter. Spread in greased 9-inch square baking pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares. Serve with caramel sauce and/or whipped cream, if desired.