Lamb Barbacoa Tacos & Elote

Recipe: Lamb Barbacoa Tacos & Elote We started making this recipe at Cow House after Frank received a phone call from our dear friend and curator Karla Sanchez. Karla, originally from Mexico City, asked Frank to give a cooking demonstration during her then annual Zorro Festival in Wexford Town. Frank loves cooking and had been […]

Materials Matter

Last week we had the pleasure of hosting artists Clare Breen, Mary Conroy, and Laura Ní Fhlaibhín for three consecutive days. This short residency was our first time hosting anyone after an extended closure, and it was great to see the studio once again brimming with activity. We are particularly fond of this collaboration as their […]

Caramelized Orange Upside-Down Cake

Recipe: Caramelized Orange Upside-Down Cake We started to make our caramelized orange upside-down cake at Cow House last year during Art on the Farm, our summer art program for high school students. Caitriona noticed the students weren’t eating as many oranges, and we had a few extra in the fruit basked about to go off. […]

Dún Aonghasa

One of our absolute favorite places to visit is the prehistoric hill fort of Dún Aonghasa on Inis Mor, the largest of the three Aran Islands just off the coast of Galway. Perched in a stunning location at the edge of a 300ft high cliff, Dún Aonghasa is a breathtaking place for its natural beauty […]

Hainanese Chicken Rice

Hainanese Chicken Rice

Recipe: Hainanese Chicken Rice We have been making this dish at Cow House since the very beginning. Frank loves food and cooking for people, but when the studios first opened, he didn’t have much expertise in preparing dishes from the Asian continent. His background is Italian American, and he spent some time in New Mexico […]

Sourdough Bread

Recipe: Sourdough Bread One of the most remarkable things about sourdough bread is that just three ingredients, time, and technique, can yield such a satisfying combination of textures and flavors. Making sourdough bread is a process. There is no real way to sugarcoat it, but since we all have a bit more time on our hands […]

Fermented Hot Sauce & Peanut Rayu

Recipe: Fermented Hot Sauce & Peanut Rayu Two things we nearly always have in our fridge at Cow House are a fermented hot sauce and peanut rayu. These two condiments are seriously addictive and seem to work on just about everything. During our residencies and our summer program, we’ve noticed that some people pull them […]

Cow House Granola

Recipe: Cow House Granola For a majority of our programming during the year, our breakfasts are self-catering. Our residency artists and gap year students don’t like to make a fuss early in the morning and usually go for something simple. As a way to make things more interesting for them, Caitriona started making granola from scratch. […]

Mary’s Christmas Mince Pies

Recipe: Mary’s Christmas Mince Pies At this time of year, in just about every grocery store, cafe, and bakery here in Ireland, you’ll see stacks of mince pies for sale. These are nice if you can get them, but nothing compares to Mary’s homemade version. Her mince pies are something special, and one among many […]

The Library Project

The Library Project

In Temple Bar, the heart of Dublin’s city center, you can find The Library Project, run by PhotoIreland Foundation since 2013. This exciting space combining a library, bookshop, and gallery, is somewhere we always recommend to our residency artists, especially those with a primary interest in lens-based media. We regularly pop in for a visit […]

Traditional Irish Batch Bread

Traditional Irish Batch Bread

 Recipe: Traditional Irish Batch Bread It’s hard to beat freshly baked bread. There’s something so comforting about breaking into a fresh loaf still warm from the oven. Since Caitriona joined us full time back in 2017, she has been treating our guests to her fantastic creations. A highlight has certainly been her bread, whether it […]

Donburi Rice Bowl

Recipe: Donburi Rice Bowl In an effort to cook more vegetarian food and provide a bit more variety during our lunchtime meals we started serving all sorts of meals in bowls. This started with a few simple rice bowl experiments but we quickly realized the combinations were endless. Quinoa, barley, pearl couscous, or any small pasta […]

Shakshuka

Recipe: Shakshuka We first came across Shakshuka back in 2012 when it was prepared for us by visiting artist Devra Fox. It was one of the days in-between our summer program sessions and the moment we tried it, we knew it just had to become one of our regular mealtime offerings. Shakshuka is an Israeli […]

Cushendale Woollen Mills

Graignamanagh, a quaint and richly historical village not far from Cow House, is home to Cushendale Woollen Mills, one of the last Irish woollen mills in the country and the only one in the south-east of Ireland. Run by the Cushen family for generations, they make beautiful textiles and rolls of yarn from the fleece […]

Nutella & Salted Caramel Stuffed Cookies

Recipe: Nutella & Salted Caramel Stuffed Cookies It might come as no surprise that Nutella is quite popular during our summer program. It’s so popular that on occasion, we have, in fact, had to ration the delicious chocolate and hazelnut spread. After all, sugar highs are usually followed by sugar lows. We think the obsession must […]

Three Castle Head

In County Cork, nestled just above Mizen Head, Ireland’s most Southwesterly point, lies the ruins of Dunlough Castle or ‘Three Castle Head’. Dunlough Castle or Dun a Locha, which means the fort of the lake, was built by Donagh na Aimrice O’Mahoney in 1207. In its glory days the castle sat proudly as three towers, […]

Roasted Red Pepper & Tomato Soup with Cheese Toasties

Recipe: Roasted Red Pepper & Tomato Soup with Cheese Toasties

This recipe is a sophisticated twist on a summer camp classic. As a young boy, Cow House Co-Director Frank Abruzzese spent several summers in New Hampshire on the shores of Lake Winnipesaukee at Camp Tecumseh. Grilled cheese sandwiches and tomato soup were most definitely a camper favourite and gathering from other peoples’ experiences, this particular combination is a popular one.

A few tweaks elevate this dish, the first simply substitutes a good quality cheddar for the more standard American cheese slice. We shred our cheese to ensure an even melt. As always, Kerrygold butter on the bread is key and finally, the added flavour of roasted peppers in the tomato soup is a big step up from the canned variety usually served.

Carley’s Bridge Pottery

Twenty minutes from Cow House Studios, just outside Enniscorthy town, lies an area rich in history. Carley’s Bridge Pottery, established in 1654, pre-dates the O’Gorman farm by nearly 200 years and is known as Ireland’s oldest pottery. Founded by two brothers from Cornwall, England, they settled in the area because it was known to be […]