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Tuesday, March 17, 2015

Frank About... Scotch Eggs! with Carol Parker

One of my favorite foods to make around St. Patrick's Day, or anytime really, is Scotch eggs! They are the British and Irish pub fare of sausage encased hard boiled eggs, breaded and baked or fried. At one point a couple of decades ago, they fell out off vogue and were banished to mainly petrol stations in the U.K. However, recently they have been surging in popularity.

The origins of the eggs seemingly have very little to do with Scotland. There are actually three accepted stories of how they came to exist:

Thursday, March 12, 2015

A Frank About Food Flashback -- St. Patrick's Day Dessert: Irish Stout Chocolate Cake with Irish Cream Frosting

I posted this originally in March of 2014, for my appearance on Living Well's "Cooking With Carol." I will warn you, this may be my worst television appearance, yet. My younger son was up sick all night before, and I was home with him, all day before going to the studio. I was a bit out of sorts.

I totally stole this photo from the internet, since I cannot find the image I have.
Google shows it came from a site called

When you think of St. Patrick's Day, what comes to mind? Corned beef? Cabbage? Boiled Potatoes? BEER?? Well, yes, those are all good associations to the holiday, but have you ever thought about dessert? Better yet... dessert with BEER in it? And how about topping that decadence off with Irish cream? 

Well, I have just the recipe for you to try, that gets you away from the doldrums of boiling cabbage and potatoes for this year's St. Patty's Party. I'm talking about Irish Stout Chocolate Cake with Irish Cream Frosting! 

Wednesday, March 11, 2015

A Frank About Food Flashback -- Traditional Irish Fare: Corned Beef... or is it?

The following is a re-post from March 2012 with a brief history of St. Patrick's Day and recipes for corned beef & cabbage, Scotch eggs, and Irish soda bread. I thought it would be appropriate to share these recipes, again. Enjoy! 

In the late 5th Century, St. Patrick was a missionary to Ireland, where he was integral in spreading Christianity to the Pagan culture. Many tools used by him are trademarks of Irish culture, today, such as the shamrocks he used to teach the Trinity, and the Celtic cross he originated to incorporate the Sun Cross of the Pagans into a Christian cross to which they could relate. The Romano-Briton was destined for sainthood. St. Patrick appealed widely, to both Roman Catholic and Protestant traditions in Ireland.

St. Patrick's Day, the cultural and religious holiday, was begun by The Knights of St. Patrick, an Irish Protestant organization. The first parade marking the holiday took place on March 17, 1783, in Dublin, Ireland. This day is significant in that it is the anniversary of St. Patrick's death. The holiday is recognized in several religions, and is even cause for lifting of Lenten restrictions on food and drink for the day.

Today, St. Patrick's Day is celebrated as a celebration of Irish culture in many countries around the world. Parades, "wearing of the green", and shamrocks are common symbols of this day. Along with this celebration, drinking takes a center stage. And with that drinking, Irish food!

When many think of St. Patrick's Day, they think of corned beef and cabbage! I mean, after all, it's traditional Irish food, right?

Monday, March 2, 2015

Gettin' Foxy in Joplin: Polka Dot Fox Coffee and Micro-Bakery

Last Monday morning, I noticed a friend on Facebook posted a picture of some goodies from somewhere called Polka Dot Fox Coffee & Micro-Bakery. I clicked to see what city she was visiting. I was completely surprised to find that it was Joplin! I had not heard even the tiniest bit of news about this place opening. And that's sort of how Aaron Blaine wanted it to be...

Wednesday, February 25, 2015

A Frank About Food Quickie: Chicken Pot Pie

Sunday evening I was craving something homey... something warm... something filling... I decided to make a chicken pot pie. It was nothing fancy, nothing pretty, but fit the bill perfectly! A few people have asked for the recipe, so here it is! I'm making this the EASY version. If you want to get a bit more complex, you could use fresh vegetables, you could roast the chicken breast, you could sauté the vegetables with the onions before mixing them into the chicken and potato mixture, and you could make your own dough; it's actually easy using a food processor. Remember, recipes are only a guideline; make it your own. Enjoy!

This one isn't going to win any beauty pageants!

Tuesday, February 24, 2015

#WomanCrushWednesday: Nancy Silverton

This week's culinary #WomanCrushWednesday is Nancy Silverton.

Nancy is a chef, baker, and author of eight cookbooks. Raised in Southern California and trained in London and France, she has worked at such notable restaurants as Michael's for Jonathan Waxman and Spago for Wolfgang Puck. Nancy founded the much beloved La Brea Bakery and Campanile Restaurant in Los Angeles. She is well known for popularizing sourdough bread and introducing artisan breads to the United States. Currently, she is co-owner of Osteria Mozza, Pizzeria Mozza, Mozza2Go, and Chi Spacca in the Los Angeles area, with partners Mario Batali and Joe Bastianich. In 1990, Nancy won the James Beard Award for Pastry Chef of the Year, and in 2014 Silverton took home the highest award: Outstanding Chef of the Year.

Monday, February 23, 2015

A Transformation in the Joplin Restaurant Scene: Bittersweet Fairwell to a Joplin Fixture and Hello to Local Pizza!

There are changes coming to the Joplin restaurant scene!

It's a bittersweet ending to a restaurant that has stood strong through difficult economic times, and a highly competitive food market. It was announced on Facebook, yesterday, that Mike and Marsha Pawlus are bringing their 29 year tenure of The Kitchen Pass to a close.