Tagged: Ballymaloe Cookery School

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Grilled Pizzas & Piadinas by Craig Priebe with Dianne Jacob

A new way of cooking pizzaI love experimenting with and learning different cooking techniques, especially if they involve playing with yeast. No Knead Bread? Yes please! Artisan Bread in Five Minutes a Day. Made that. Sourdough from my own starter? Still bubbling quietly away in the fridge. But grilled or barbequed pizza? Not yet – that was until I got my hands on a copy of Craig Priebe’s Grilled Pizzas & Piadinas. Craig developed his grilling technique, using a barbeque, when he ran his own pizza restaurant in Atlanta and this book explains it in detail. When we did the pizza day in Ballymaloe, Darina cooked one of her creations on the barbeque outside the demo theatre door but, more fascinated by the wood-fired oven, I didn’t hang around in the rain, instead directing my attentions indoors so I never got to investigate the barbequed pizza properly.

Mallow Farmers’ Market 0

Mallow Farmers’ Market

If you’re anywhere in the Mallow area this coming Saturday, 5 April, you can catch the first Mallow Farmers’ Market in the wee courtyard outside URRU – the culinary store, deli and café where I work – from 10.30am to 1pm. Stalls that will be there include my favourite Fermoy Natural Cheeses, smoked fish from Geraldine Bass’ Old Millbank Smokehouse and herbs from West Cork’s Gairdín Eden, which supply the fantastic salad leaves that we sell in URRU. Hopefully the weather will stay fine!

Christmas Pressies for Foodie Friends 4

Christmas Pressies for Foodie Friends

Christmas is coming/The goose is getting fat… and it’s more than time to have your Christmas lists made and almost completed. This year, between living out of the city and being completely immersed in the Ballymaloe Cookery Course, it’s almost crept up on me – and I know that I’m not the only one! Here are a few present ideas for your similarly-food orientated friends.

Bibliocook.com - Ballymaloe House May 2017 5

Ballymaloe Cookery Course: Week 12: Friday – Final Day

Practical exam over since Wednesday – not very happy with it but delighted that it is over – and two of our three final papers also done. It’s the final countdown to 3.30pm, the end of exams and the end of cooking school. Tonight there’s a class dinner at Ballymaloe House then it’s back to Ballycotton’s Blackbird for the rest of the evening. Just that final exam to get through first…

Bibliocook.com - Ballymaloe Cookery School demo at Litfest 2016 with Claire Ptak 8

Ballymaloe Cookery Course: Week 12: Tuesday

Yesterday we had our last day of cooking in Kitchen Three. It’s hard to believe that we’re into the final few days of the course already. At least I got to murder my first lobster before we finished up, for yesterday’s Lobster with Cream and Fresh Herb lunch. The other dish I made was a Walnut and Armagnac tart with a really short, biscuity pastry and – of course – another pair of sourdough loaves. Had a bit of a disaster with the bread on Friday, however, as I forgot to put in the salt so it misbehaved and didn’t turn out very well. At least the loaves yesterday were much better, which is a relief as I’m hoping to use the bread toasted under the cheese in my exam starter – A Warm Salad of Ardsallagh Goat’s Cheese with Walnut Oil Dressing. After morning demo today, many of us have Cook Ahead time – my Yoghurt and Cardamom Cream needs to set overnight and at least that will be one less thing to worry about tomorrow although the time will be taken off. It’s nice to think that I might get the whole dinner and bread cooked in three hours but, at this stage, I’m not so pushed about that. I just want to get finished!


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