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. […]
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 […]
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 […]
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 […]
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 […]
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. […]
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 […]
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 […]
dangle, align, topple by Rosie O’Gorman: a closing event at deAppendix, Dublin Date & Time: Tuesday, November 19th, 6 pm – 8 pm Location: deAppendix Cultural Space, 30 Ardagh Grove, Blackrock, Co. Dublin For the past month, new works by Cow House Co-Director Rosie O’Gorman have been on display at deAppendix, a cultural space co-located with […]
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 […]
We just learned that 2016 residency artist SV Randall has been included in the new publication 100 Sculptors of Tomorrow published by Thames and Hudson. Steve was one of the five artists who took part in The Centre for Dying on Stage, which culminated with an experimental performance at Wexford Arts Centre. We did a […]
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 […]
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 […]
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 […]
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 […]
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, […]
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.
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 […]
Recipe: Beef & Guinness Stew with Mashed Spuds
During these cold winter months, nothing could be better than a comforting bowl of stew. The weather here in Ireland seems perfectly suited for food like this from mid-autumn through early spring and thankfully, the grass-fed lamb and beef, as well as the fantastic root vegetables available here, lend themselves well to this style of cooking.
This recipe uses perhaps Irelands most well-known export, Guinness, the hearty stout from Dublin. When co-directors Rosie and Frank moved to Ireland after studying for their masters at San Francisco Art Institute, they lived for a time in Stoneybatter, a section of Dublin just north of the river and west of the city center. St James’s Gate, where the famous brew is made, was just a short walk away on the other side of the Liffey. Some mornings the sweet and earthy aromas of malting barley were so strong it seemed like it was being brewed next door. Some of those same aromas are strongly present in this fantastic stew.
Recipe: Gluten Free Christmas Pudding
This recipe has been adapted from one of Darina Allen’s classics. Darina is an enthusiastic advocate for Irish food both at home and abroad, and was instrumental in setting up the Farmers’ Market Movement in Ireland. She set up the Ballymaloe Cookery School with her brother in 1983 and has released numerous cookbooks and television series. Rosie’s sister Edel adapted this recipe from Darina’s book, A Simply Delicious Christmas. Rosie’s mother, Mary, has been using this book for many years, having been gifted to her by Rosie’s father Michael in 1989. Known for his sweet tooth, we still wonder to this day whether this gift was meant to be a hint!