All posts by Tim Bratton

Irish Coffee

Since St. Patrick’s Day is on a Saturday this year, why not start your morning with an Irish Coffee.   Irish Coffee was invented back in 1939 by Joe Sheridan.

Here’s how to make it:


 1 shot of your favorite Irish Whiskey.

If your favorite happens to be a very expensive single malt then by all means,  pour away.  If you don’t have any Irish Whiskey at home (and yes you must use Irish Whiskey here),  we recommend Tullamore Dew. It’s a favorite among Irish whiskeys for its distinctive, accessible taste.

 

 

 

 

 

 Hot coffee.

Like whiskey, everyone has a favorite coffee.  We won’t even get started here on which coffee to use, just make sure it’s of a good quality.  If you like it strong, make an espresso or brew a good dark roast.  If you you like it lighter, perhaps just wave some coffee beans over a glass of hot water.

 

 

 

 

 Heavy cream.

Lightly whip the cream in a blender to a count of 12.  Pour over the back of a spoon to float on top of the coffee.  The cream on top keeps your coffee warm.

 

 

 

 

 

And of course, no cocktail is complete without a toast.  In honor of St. Patrick’s Day, here are a couple of Irish toasts:

“May the luck of the Irish
Lead to happiest heights
And the highway you travel
Be lined with green lights.
Wherever you go and whatever you do,
May the luck of the Irish be there with you.”

“If you’re lucky enough to be Irish…
You’re lucky enough”

“Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint– and another one!”

 

Sláinte – to your good health.

 

 

History of Irish Soda Bread

St. Patrick’s Day is March 17 and Mollie Stone’s helps you celebrate with our delicious , baked in-house Irish Soda Bread.

Why is Soda Bread synonymous with the Irish and St. Patrick’s Day? In the 1800s, bread in Ireland was made at home rather than in bakeries. Ireland was a poor country and so housewives had few ingredients on hand and most did not have ovens. The flour the Irish used was from soft wheat which is naturally low in gluten and does not interact well with yeast, the traditional leavening agent for breads.

Basic Irish Soda Bread is made with four ingredients:  flour, baking soda, buttermilk and salt. Bicarbonate of soda, or baking soda, was used for baking in the early 1800s by the Irish. No one quite knows how baking soda was introduced into Irish homes, but the combination of these ingredients and the ability to bake over an open hearth rather than an oven, worked well for Irish households. A cross was cut on the top of the loaf prior to baking, some say as a superstition to ward off evil spirits.  In reality, the cross helps the bread expand while baking and makes it easier to break apart.

Our version of Soda Bread adds butter and Raisins which make the treat so much more delicious. Traditionally these more indulgent additions were only used for special occasions. We think you should eat this special occasion bread every day!

Try some of our delicious Irish Soda Bread, sliced and toasted with some Kerrygold Pure Irish Butter.

Stock vs. Broth

 On these cold chilly days soup is a comfort food for many of us.  It’s convenient to open a can of soup you have in your kitchen, or pick up ready-made soup at our Deli but it’s also easy to make soup at home.

You can start with a base (broth or stock) and then add whatever ingredients you like.  When your shopping for your ingredients you may be looking at many options to start your soup…… stock, broth, bone broth….what’s the difference and which one should I buy?

Here’s a quick rundown on the difference between Stock and Broth (and bone broth).

Stock is a combination of water, animal bones, herbs, and vegetables simmered for many hours over a low heat.  The bones are usually roasted first to really bring out the flavor.  It is strained and used as an ingredient in another recipe sauces, gravy or soup. When chilled it is slightly thick and gelatinous.

Broth comes from cooking meat and the bones (think of the leftover meat and bones from your turkey dinner).    Broths are not cooked as long as stocks as overcooking would result in tough flavorless meat.

So if stock comes from bones and broth comes from meat, where does Bone Broth come from?

Bone broth is the hybrid of stock and broth.  Bone Broth is generally made from bones, which contain marrow, water, simmered with herbs and vegetables. It cooks for a few hours is strained and seasoned. It is a healthy beverage served warm. It can be used as a base for soup.

Mollie Stones’ has a selection of bone broth options in the refrigerated section of our Produce Department and a selection of stocks in cartons, cans and bases in our grocery department.

Our Deli Department has a large selection of soups to ward of the chill nourish the body or please the palate

If your feeling adventurous and want to make your own stock, stop by our Meat Department for some beef soup bones.

 

 

The Easiest Fresh Tomato, Mozzarella, & Basil Salad to Make for Any Occasion

The Easiest Fresh Tomato and Mozzarella Salad to Make for Any Occasion

It’s Fall and that means parties and gatherings galore! Whether you’re throwing a Halloween, Thanksgiving, Friendsgiving, or other holiday party, we have a super easy, super delicious, and super healthy recipe you and your guests can enjoy. The best part? You don’t need the excuse of a party to enjoy this yummy dish. It works great as an everyday appetizer, side dish, or light meal! Read more for the recipe:

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The Cutest & Scariest Mummy Meatballs on a Stick | Halloween Recipe Favorites for Kids and Adults

Mummy Meatballs | Easy and Fun Halloween Recipes

Mac and Cheese is a long-time favorite of millions of people. There’s something about this comfort food that not only brings us back to our childhood, but reminds us of how food can be simple and delicious. While I enjoy Mac and Cheese all year-round, Fall is one of my favorite times of year to enjoy this old-fashioned favorite. It can be eaten for lunch, dinner, at parties, and I’ll admit, I’ve had it for breakfast too! It’s sooo good! Get this flavorful recipe by reading more below:

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Old Fashioned Creamy Macaroni and Cheese | Fall’s Best Comfort Foods

Old Fashioned Creamy Macaroni and Cheese - Fall's Best Comfort Foods - Mollie Stone's Markets

Mac and Cheese is a long-time favorite of millions of people. There’s something about this comfort food that not only brings us back to our childhood, but reminds us of how food can be simple and delicious. While I enjoy Mac and Cheese all year-round, Fall is one of my favorite times of year to enjoy this old-fashioned favorite. It can be eaten for lunch, dinner, at parties, and I’ll admit, I’ve had it for breakfast too! It’s sooo good! Get this flavorful recipe by reading more below:

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Fresh Victor | Delicious and Natural Cocktail Mixers You Can Drink and Eat

Fresh Victor | Deliciously Fresh Blends for Foolproof Cocktails Perfect Every Time

Fresh Victor is small batched in the Sierra Foothills on Apple Hill, 5 miles north of Placerville off of Highway 50 on the way to Lake Tahoe. Locally produced in a preservative free facility, Fresh Victor does not add anything aside from the fresh ingredients that people appreciate when it comes to healthy epicurean living. Their all-natural elixirs are designed to be mixed with anything, your favorite spirits, wine, Champagne/sparkling wine or sparkling/still water for a low calorie mocktail.

Fresh Victor currently offers five first to category flavors: Mexican Lime & Agave, Three Citrus & Mint Leaf, Poblano Heat & Wild Lime, Cactus Pear & Pomegranate and Pineapple & Ginger Root. Their mixers are also perfect for marinades/ceviche or to pour over freshly cut fruit for a fruit salad. Thinking about creating a salad dressing or vinaigrette for your salad greens? You will find that all five Fresh Victor flavors are ideal for this as well.

This recipe is both extremely easy as well as delicious and created byFresh Victor co-founder, Tim Brown!

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Super Easy Avocado “Toast” Pizza for a Quick & Tasty On-the-Go Breakfast

After being diagnosed with an autoimmune disease, the founder of Califlour Foods decided it was time to change her eating habits…a feat easier said than done as “healthy” isn’t always associated with the word “tasty.” But alas, there has been success with the incredibly healthy and equally delicious Cauliflower Pizza Crust!

With school back in session and people  always on-the-go, time is of the essence. If we could all have an extra hour in our day, I’m sure a lot of us would spend it making yummy breakfasts or lunches for ourselves. That options sounds better than spending a pretty penny buying out lunch or eating a cold sandwich that we quickly threw together in the 5 minutes before stepping out of the house.

So whether you’re a student, professional, or someone who just wants to eat good food, here is an easy and quick recipe you can make for Avocado “Toast” Pizza.

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Mike's Mighty Good Craft Ramen - How to Step Up Your Ramen Game by Mollie Stone's Markets

How to Step Up your Ramen Game featuring Mike’s Mighty Good Craft Ramen

When you think of ramen, do you flash back to your college years, standing by your dorm room’s microwave readying yourself for the taste of cardboard noodles? Lucky for all of us today, that type of ramen is becoming a thing of the past.

Why should the ramen in a store taste different from the ramen in a ramen bar? That’s the question Mike’s Mighty Good Craft Ramen asked themselves when starting their business in 2014. Their ramen is craft ramen for a new generation – insanely rich broth, organic ramen noodles, and simple, authentic ingredients. The “Good” in their name goes beyond the fantastic flavor of their craft ramen. They’re all about organic ramen noodles that are free of pesticides and other harmful chemicals. They’re also all about humane animal standards, non-GMO sourcing, no palm oil, using paper cups from certified sustainably-managed forests, and making their product right here in the California!

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The Best Damn Hatch Steak Sandwich You’ll Want to Make All Year Long

Hatch Chile Steak Sandwich from Melissa's Hatch Chile Cookbook

If you didn’t know already, Hatch Chiles add a super unique flavor to just about every recipe. From savory to sweet, they kick things up a delicious notch!

Steak sandwiches are incredibly tasty and adding Hatch Chiles makes them unbelievably good. The best part? This recipe, from Melissa’s Hatch Chile Cookbook, is actually pretty easy to make. Red meat is something you should only have sporadically, so this is a great weekend lunch to make for yourself, your family, or friends as a hearty treat.

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