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Call us at one of the numbers below or use the accompanying form to contact us.

The Irish Boutique - Long Grove, IL (847 634 3540)

Paddy's on the Square - Long Grove, IL (847 634 0339)

The Irish Boutique - Crystal Lake, IL (815 459 1800)

 

847 634 0339

The Irish Boutique is an Irish import store that has been located in the Chicago land area for over 40 years.  The shop stocks a variety of products ranging from Irish jewelry, crystal, china, food, sweaters, caps, t-shirts and a wide variety of Irish gifts. 

Cooking Blog

Visit our blog to read about Michelle Barry's adventures in cooking and eating Irish cuisine and to learn about new products and upcoming events. 

 

Filtering by Category: Irish Food

Boutique Bake Brown Bread Mix

john barry

Brown Bread

Hello there! It’s been way too long. I know we’ve been cooking at our house because somehow food keeps appearing on the table at dinner time.  I’m just not quite sure what or how. Sound familiar? Because it is STILL winter here, and I’ve still got napping little ones, I’ve taken to making soup from the weeks leftovers on Sunday afternoons. I’m kind of loving this little ritual.  The relative quiet. Doing something with my hands. Letting my mind wander. Giving my sense of smell, taste and feel something to do other than sit on the sidelines as they do for most of the week. I enjoy it without any of the guilt I associate with sitting on the couch and watching netflix or shopping online or any of the other things (that I also enjoy!) that I could be doing with my Sunday afternoons.

Not that I should feel guilty for any of it, just that, honestly, I do. I blame my Dad (as wonderful and amazing as he is. Hi Dad!).  When I was a kid, my dad would walk in the room and immediately observe his surroundings.  If he saw that you weren’t engaged in something “productive” - reading, homework, cleaning etc. he would blurt out “What are you doing!?!” with urgency and more than a little distress. I would have instant regret at my foolishness for relaxing so openly.  It’s hard to tell whether it nature or nurture - and it’s surely both - but as I grew older, I internalized this sense of “What are you doing!?!” to the point where I say it to myself constantly. Having kids, and no free time has definitely toned down that voice in my head, but it is always there, somewhere. As much as it drives me crazy, I appreciate it too.  For the fact that it drives me. Even if it’s just to make soup.

My Sunday soup ritual does not involve any recipes.  Just throwing leftovers into a pot with stock really. But I have been supplementing the soup with some great  breads and bread mixes from Paddy’s on the Square. Like me, the kids love brown bread and using a mix makes it so easy.  I can make the soup and bake bread all at the same time. And if we don’t eat the soup and bread for dinner, I take the soup with me to work for weekday lunches and we enjoy the bread as toast in the mornings.

A couple of weeks ago, I made this Brown Bread mix from a Company called Boutique Bake.  It was beyond easy to throw together and came with this nice little packet of seed mix to throw on top of the loaf for even more texture and flavor.  We loved this bread. The only downside was how fast this loaf went at our house.

*Serves 12 should be taken with a grain of salt. It took 10 minutes for my clan of 6 to finish this off.

*Serves 12 should be taken with a grain of salt. It took 10 minutes for my clan of 6 to finish this off.

Just add milk…

Just add milk…

one egg…

one egg…

and the crunchy seed topping. Then your work is done. Put it in the oven.

and the crunchy seed topping. Then your work is done. Put it in the oven.

Your only remaining job is to slather it with Irish butter and eat. Now, RELAX. You can do it!

Dead Simple: Parsley Sauce for Your Saint Patrick's Day Meal

john barry

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Hi there. How are you? I'm having a hard time believing that March is around the corner. Where did the last few month go? I am totally looking forward to the days getting longer and longer and  it warming up around here.  Plus, we are all psyched that the next major Holiday (besides Emmett's birthday, as I am reminded EVERY.SINGLE.DAY) is Saint Patrick's Day!

Spring means mixing things up with evening trips to the park, more eating out (even though that has been scaled back by the arrival of this), and possible getting the grill out. But for the next few weeks it's business as usual around here.

My father-in-law, Paddy, and I take turns hosting Sunday dinner. It’s an informal affair, just Paul and I, the kids, Paddy and my brother-in-law, John.  Nothing fancy, more often than not, dinner is just what we would normally have.  But, it’s nice to sit down to a meal together, and it’s a part of the week that we all look forward to. Last week, Paddy and John did more than their fair share. They drove to our house so we wouldn’t have to get the kids bundled up AND they brought an Irish bacon. There really wasn’t much for me to do to make dinner happen.

We typically eat our Irish bacon (and corned beef for that matter) with Coleman’s mustard on the side.  But since I was only responsible for vegetables, I decided to make some parsley sauce to go with the bacon.  This sauce is a basic bechamel with chopped parsley and lemon juice mixed in. It goes great with bacon and would probably be nice with fish (fish Friday idea!) or to spruce up some simple steamed broccoli or spinach.

You can make this sauce in the time it takes to cook some carrots and cabbage on the stovetop. I will definitely be making it again with my corned beef on Saint Patrick’s Day. With some Coleman’s mustard on the side, of course.

Parsley Sauce

  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • 1 ½ cups whole milk
  • Juice of ½ lemon
  • 2 tablespoons chopped parsley
  • Salt to taste

Place butter and flour in a small saucepan and heat over medium heat.  I like to use a high quality salted Irish butter, such as Kerrygold, for this.  If you use salted butter, you won’t need to add much salt at the end.

Stir butter and flour together until if makes a homogenous paste and bubbles but does not brown, about 2 minutes.   

Pour milk in slowly and cook, whisking constantly, for 4 or 5 minutes, until sauce thickens.  I add milk a little at a time, keeping in mind that sauce will be slightly thicker when taken off the heat. You may or may not use all the milk.

Remove from heat and stir in lemon juice and parsley.

Season to taste.  

To say I love Irish bacon would be an understatement.  If you are looking for something to do with leftover Irish bacon, look no further. 

I've used it in all of these: 

Bacon and Pea Risotto

In soup with white beans

In split pea soup

Dublin Coddle

and, it makes a regular appearance at our house in fried rice, sandwiches, scrambled eggs, even biscuits, cornbread and scones. Bacon is my weeknight, breakfast, anytime hero.

 

Soda Bread Crumbs

john barry

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My brother and his girlfriend have been visiting this week from Saint Martin and it has been so nice to catch up with them.  The kids especially love it when they are here. Every moment ends up being an opportunity to try to steal their attention and impress Uncle Mark and Aunt Jenn.  This state of affairs is, of course, fine with me and Paul.  Increasing the ratio of adults to little kids is always a good thing, especially when those adults are Mark and Jenn.

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Mark and Jenn are both great cooks and have taught me much of what I know about cooking and feeding people. Their first night here I wasn’t sure how hungry everyone was going to be or what they would be up for. I ended up sort of paralyzed with indecision and without a dinner plan.  Fortunately, just before it was time to head to the airport, I decided to make some garlic bread crumbs out of the soda bread hanging out on the counter.  I figured, if we didn’t go out for dinner, I could use them to whip up a quick pasta dish to serve with a salad and grocery store rotisserie chicken.

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I toasted the bread, whizzed it in my food processor with a few cloves of fresh garlic and toasted the whole lot in butter and olive oil on the stovetop. You know how people say that if you want to sell your house you should bake chocolate cookies? Well, I think you should make these bread crumbs.  They smell toasty, nutty, garlicy - like something delicious is in your future. When the bread crumbs were reasonably cool, I tossed them with grated Parmesan, minced parsley and lemon zest. Then I seasoned them with a tiny bit of sea salt, nutmeg and black pepper and headed to the airport.

We ended up using them to make this simple pasta dish with some fresh pasta.  But honestly, these would be good on anything. I’m thinking of making some more to use instead of panko for this Ina Garten recipe. Or as a topping for baked fish. I usually add nuts to this sort of thing but I found that the nuttiness of the soda bread provided what I was looking for and the texture was light and perfect.

Oh, and by the way. Turns out a simple pasta dish, rotisserie chicken and a big salad can be company worthy. It made the perfect family dinner that everyone could enjoy.  

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Soda Bread Crumbs

  • 5-7 pieces of soda bread, about 3 cups crumbs
  • 3-4 cloves of garlic
  • Pinch of salt
  • 1-2 tablespoons butter
  • 1-2 tablespoons of olive oil
  • ¼ cup minced parsley
  • Zest of one lemon
  • ¼-⅓ cup grated Parmesan
  • Sea salt, nutmeg and back pepper to taste

 Toast soda bread and add to food processor along with peeled garlic cloves and a pinch of salt. Pulse until the bread turns into coarse crumbles.

Add oil and butter to large frying pan and heat over medium high heat until butter is melted.

Add garlic-bread mixture and toast, stirring constantly until bread crumbs are fragrant and brown. I turn the heat down at the end since the crumbs can go from toasted to burnt easily.

When the crumbs have cooled add the parsley, lemon zest and Parmesan and stir thoroughly.

Season to taste with salt, pepper and nutmeg.