December 7, 2015
A few years ago I edited a master’s thesis for Michael O’Meara, a Galway-based chef and photographer. Michael owns Oscars Seafood Bistro, which he runs with his wife Sinéad and a talented team. His thesis won an award for academic excellence, and he was pleased enough with my editing and proofreading that he sent me a testimonial and said he’d be in touch again when he wrote a book.
Michael was true to his word. After much research and compilation of material he put together a manuscript, and with the tireless help of the wonderful Connemara publishers Artisan House the results of these efforts are now complete. Sea Gastronomy: Fish & Shellfish of the North Atlantic is a prodigious achievement, with 440 pages of recipes, zoological notes, and more, covering 120-odd species (some of them very odd) from the bountiful seas around Ireland.
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August 4, 2009
Since this blog is mostly about language, I thought about introducing this post with a remark about food being the language of love, or baking being the language of the kitchen. But that would be corny, and unnecessary: who needs an excuse to spread a good recipe?
Some years ago I tried a simple recipe for banana bread that worked well and painlessly and allowed for various adaptations. Over the years so many people called it “banana cake” that I began to wonder about its true nature. The option (usually taken) of a chocolate layer underscores its cakey credentials, but for a cake it is unusually nutritious. So I think of it as a hybrid and I call it “banana bread”, “banana cake”, or “banana bread-cake”. You may call it what you like.
The ingredient quantities are double the original quantities because I usually make two bread-cakes at a time: one for me and whoever is around, and one for some other person or household. Although this adds a few minutes to the baking time, on balance it wastes significantly less energy and allows more satisfaction to be distributed.
[Click for banana bread-cake ingredients, directions and photos]