When I started researching how to make Guinness bread, I read many posts that suggested serving it topped with smoked salmon. Ireland also produces wonderful smoked salmon.
Served with a small mesclun salad and pepper Parmesan tuile This is a 2nd take on the mushroom pasta recipe from the last post mushroom tagliatelle . It has a few more steps but is not overly complicated. It's great as a weekend meal when you have more time in the kitchen to enjoy the whole creative cooking process. Note: The frothy sauce for this recipe is just a basic sauce which is whipped just before serving. This allows you to keep the sauce light but give it a little more texture. The cream (fat) ensures that it will stay frothed a little while, but it does not last long so it has to be done right before serving.
Weekday version: Mushroom Tagliatelle Weekend Version: Mushroom, Pine Nut Rotondo with Pesto Parmesan Froth I am blessed to have many Italian friends and they represent generosity and passion for me. Again, this is reflected in meals we get to share with them. The food and wine are abundant and delicious and the conversation is always lively and spirited. It is always a joy.
Scones... ❤☺ - what more can I say! When I go to Dublin, I allow myself a little indulgence. When you have the chance to visit a place where they prepare something perfectly, it would just be wrong not to enjoy it. I would never abstain from eating a baguette or croissant in Paris and so, when in Ireland, I allow myself this moment of pure pleasure.