Butternut Squash and Lobster Risotto

Tonight's dinner is brought to you by things falling out of the freezer, this morning.

It was 5:30ayem and I was rummaging around the freezer to see what I wanted to thaw for dinner. A little 2-pack of lobster tails took a nosedive onto the floor. I picked them up to put back and knocked a half of a butternut squash - and it fell to the floor. Did I mention it was 5:30ayem?!?

I looked at the two things and decided they weren't going back in - they were dinner. A recipe was born.

Risotto is seriously one of the easiest dishes to make. I think it got its difficulty reputation from restaurants that want to charge a ton of money for three cents worth of rice. Really. If you have 20 minutes, you have risotto.

And  at it's core, it's just wine, broth, and rice. Everything else is just what you have on hand and want to add. Tonight, we added lobster and butternut squash. I tend to use either Carnaroli or Vialone Nano rice for risotto because they are both very forgiving. They will maintain texture even as they get creamy and are almost impossible to overcook. Arborio is the rice you are going to find in the grocery store, so use it. I have a box of it, as well. In fact, I have about a dozen rices in the cupboard at any given moment.

I like rice.

Butternut Squash and Lobster Risotto

  • 1 cup carnaroli rice (or arborio)
  • butter and olive oil
  • 1/2 cup onion, minced
  • 1/2 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 4 cups clam broth
  • 2 small lobster tails, chopped
  • 1/2 butternut squash, chopped
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 tsp dried oregano
  • salt and pepper, to taste

Saute the onion and pepper in the olive oil and butter until the onion is translucent. Stir in the rice and cook until the rice is coated with the oil and beginning to look translucent. Add the garlic and cook for a second or two.

Stir in the wine and stir and cook until it is absorbed.

Stir the clam sauce in 1/2 cup at a time, stirring regularly and adding the next 1/2 cup when the previous has been absorbed.

About midway through, add the squash.

Continue adding broth until it has been mostly absorbed and the rice is al dente.

Stir in the lobster and mix it well as it cooks. It will only take a minute or two.

Stir in the cheese, and then the parsley and oregano.

Check for seasoning and add salt and pepper, as desired.

Twenty minutes.

I use a butter and olive oil mixture for flavor. You can use all of one or the other. Your dish. Your call.

You can switch out the clam broth for chicken, beef, or vegetable broth. Switch out the lobster and butternut squash for mushrooms, chicken - or just about anything you have lying about. Risotto is a great clean-out-the-refrigerator dish!

Have fun with it!


Burgers 'n' Peppers

Sometimes the simplest things are the best.

Fresh peppers and onions, a burger on the grill... buttery fried potatoes... Dinner is served.

I picked up a 3-pack of red, yellow, and orange peppers and immediately thought of cooking them up with an onion and topping a burger with them. When I called home at lunch, Victor said he had taken a pack of burger out of the freezer but didn't have any ideas for it. I told him I did!

Totally meant to be.

 


Eggplant Lasagne

He's done it, again. An Eggplant Lasagne that is just out of this world!

I don't even know where to begin.

I mean... just look at those layers of lusciousness. Homemade sauce, breaded and fried eggplant, ricotta, mozzarella, more sauce, fresh basil… layer upon layer of gooeyness, covered, baked, and then sliced into platefuls of gastronomic greatness!

Love it!

In fact, I love it so much I said I wanted it for dinner again, tomorrow night!

This, and a loaf of crusty bread, is what life is all about.

 


Butternut Squash Gnocchi

Our new potato ricer was put into use this afternoon - with both potatoes and butternut squash. Victor bought the ricer for the sole purpose of making a lighter gnocchi. And tonight, he succeeded!

Making gnocchi is all about a light hand and not overworking the dough - very much like making biscuits. For those of you who actually make real biscuits and not those store-bought tube things, you'll know what I mean.

In all my years of cooking, I never owned a ricer. I now see where I have been missing out. Old dog, new trick.

The other new trick was making a butternut squash and potato gnocchi. Victor headed into he kitchen and started creating. My only job was to bake a loaf of bread - otherwise, dinner was on him! It's a great sharing of responsibilities!

He hasn't quite perfected the recipe to his standards, so no actual amounts are listed, tonight. Personally, I thought they were perfection in a fresh herb, garlic, and butter sauce - but... if he thinks he can make them even better, I sure as hell am not going to stop him!

Step one is baking off potatoes and butternut squash - and then sending them through the ricer.

Then, it's mixing the two with egg, salt, nutmeg, grated cheese... and slowly incorporating a bit of flour...

When it all comes together, it's rolled into a rope, cut, and then shaped.

Lather, rinse, repeat.

These were some of the lightest gnocchi I have ever had. Victor was worried about adding too much flour, but he thinks the next time he may actually be able to add a bit more. It's done by look and feel, so he has his baseline. I will write down exact amounts next batch - but you'll still have to adjust, as necessary.

Totally delicious.

I made my favorite Pane Pugliese.

It's a crusty crunchy bread that has a mind of its own in the oven.

I dimple the entire loaf 10 minutes before baking to help keep it from going too crazy - but much of the charm is the huge holes.

It's based on Carol Field's book. My favorite...

So... stay tuned. A new batch will be coming in a few weeks.

I'm psyched!


Kitchen Gadgets

You may have heard that we're having a bit of a snowstorm, right now. A plow just went by. First one since 8am - when we barely needed one. I've been doing my shoveling to keep the car from getting blocked in. I have to be at work at 5ayem and, since I didn't make it in today, feel I really should make the effort to be there, tomorrow - on time.

Victor stepped out the front door to get some pictures and there was a package from Amazon! The potato ricer he ordered had arrived sometime yesterday evening. It had to have been a pretty quiet delivery guy because Blanche usually goes bonkers if she hears someone in the yard or by the door. He's probably been here before - and knows.

A potato ricer. A kitchen gadget I have never owned - and really never used until this evening.

Victor bought it for making gnocchi and my thought is anything that makes for more homemade pasta in the house - I'm all for!

I have to admit, the thing is pretty neat. It made mashed potatoes in record time. Granted, there weren't the lumps I usually like, but... I guess that's pretty much the point.

Dinner was lump-free mashed potatoes, fresh peas, and grilled salisbury steak-ish burgers covered in mushroom gravy. I had fresh bulb onions that I chopped up and mixed with the beef along with garlic, worcestershire sauce, and salt & pepper, before putting them on the grill. It's snowing, but the grill area is covered. We do this rain - snow - or shine.

The gravy was mushrooms, more of the bulb onions, brandy, red wine, and beef broth. Simple stuff.

I'm still shaking my head over the potato ricer. Who knew?!? I guess old dogs can learn new tricks. The real question is, will I ever use it, again or will it be an occasional Victor tool that sits downstairs next to the food mill?!?

Only time will tell!

 

 


Snowbound Pizza

Welcome to the second day of Spring - and another snowstorm.

The weather service is all over the place with amounts, but the latest is 8"-13". Last night the weather alert on the TV said up to 17" of snow. I called work and said I wouldn't be in. I wasn't worried about getting into work - it was about getting home. I'm 101 days from retirement. I want to see that first check, dammit!

It's coming down at a rapid rate, right now and we haven't seen a plow on our street, yet.

So... I made pizza.

It's what one does, right?!? I had the dough in the freezer from my last pizza a couple of weeks ago. And... I got to use my new pizza pan!

I'm trying to maintain a positive outlook on this but I am totally over winter. We're 10 days to Easter. I'm done with snow. I'm done with the cold.

The pizza dough is the secret to this one... It's a 2-day dough, so plan accordingly...

Pizza Dough

  • 1 1/2 cups warm water (100º to 105º)
  • 1/4 teaspoon active dry yeast
  • 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
  • 2 teaspoons fine sea salt
  • Extra-virgin olive oil for bowl

Sprinkle yeast over warm water in bowl of mixer fitted with dough hook. Let proof about 5 minutes.

Mix together flour and salt. Add to yeast mixture. Mix on low speed about 4 minutes or until dough forms a coarse ball. Stop mixer and cover bowl with a towel. Let dough rest about 5 minutes, then remove towel and continue mixing another 2 minutes or so.

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough, re-roll, and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

Divide dough into 2 pieces; shape pieces into balls and place on a lightly floured work surface. Loosely cover with a damp kitchen towel and let rise at warm room temperature until doubled, about 2 hours.

 


Five-Onion Soup with Provolone Toast

We have a brand-new cookbook in the house. That, in and of itself, is not that unusual. The connection - because connections are always good - is the chef/author Alon Shaya, is a local boy and the son of Nonna's caretaker, Aliza!

The book is Shaya: An Odyssey of Food, My Journey Back to Israel and it's full of fabulous recipes, but what sets it apart from other cookbooks are the stories describing how this multi-James Beard Award Winner got to where he is from his humble roots outside of Philadelphia. To say he was a bit of a wild kid is an understatement.

I'm reading, laughing, and cringing at some of his youthful antics. I can relate to a few of them but it's the journey that makes us who we are - and he's had one hellava journey from his birth in Tel Aviv to where he is, right now.

What I really love about the book is how he weaves the stories and the recipes and how he grows and changes. It's one of the - many - reasons I love Jacques Pepin so much. Taking those experiences and learning, growing, and, at some point, deciding what's important in life. At three months from retirement, it's something I can totally relate to. While my professional cooking days are far behind me, the home cook is constantly evolving.

Victor was reading the book last night and came into the office with the recipe for the Five Onion Soup and said I could make it any time I wanted. Being that he is not a fan of French Onion Soup - something I love - I jumped on it before he could realize what he had said!

Alon states that the soup is a lesson in patience: you could rush it or skimp on it, but the payoff would be nowhere near as great. I totally agree with that sentiment, so... take the time to make it right!

And... since we know the mother of the chef who wrote the book and said chef is in town doing a book signing, we will be getting our book signed this week!

The soup is one of those totally unexpected culinary treasures. I have made French Onion Soup for decades and have always spent the time to caramelize the onions, and kinda making it a meaty beefy soup. It's a riff on one of the soups we used to serve at the Hyatt Lake Tahoe, lo, these many years ago. This recipe cooks the onions slowly without the caramelization. And, it's creamy. A totally different flavor profile. I'm in culinary love. I can't wait to cook more of his recipes!

Five Onion Soup with Provolone Toast

adapted from  Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya

  • 2 leeks, white and light green parts only, thinly sliced
  • 1 stick unsalted butter
  • 1/4 cup plus 2 tbsp extra virgin olive oil, divided
  • 2 white onions, thinly sliced
  • 2 red onions, thinly sliced
  • 6-8 shallots (about 3/4 pound), chopped
  • 2 bunches scallions, thinly sliced
  • 1/4 cup all purpose flour
  • 1 qt chicken stock
  • 1 1/2 cups heavy cream
  • 1/4 cup dry Marsala or red wine
  • 1 tbsp Morton kosher salt
  • 1/2 tsp white pepper
  • 2/3 cup finely grated parmesan cheese
  • 16 fresh basil leaves, torn
  • 1 tbsp worcestershire sauce
  • 1 tsp tabasco sauce
  • 8 slices ciabatta or baguette
  • 8 slices provolone cheese

Wash the leeks thoroughly. Melt the butter with 1/4 cup olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the leeks, onions, shallots, and scallions, stirring and coating them well with the fat.

Decrease the heat to low, and slowly cook, stirring occasionally, until they are all melting but not showing any color - about an hour.

Stir in the flour until it's completely incorporated. Add the cream, stock, Marsala, salt, and white pepper. Increase the heat to medium and simmer until it is rich and thick - another 30 or so minutes. Stir regularly to keep flour from scorching.

When the soup is very thick, stir in the Worcester, Tabasco, Parmesan, and basil.

Meanwhile, make the croutons. Heat the oven to 400°F. Drizzle bread slices with reserved olive oil and toast in the center of the oven until very crisp.

To serve: Ladle soup into bowls, layer croutons over soup and place provolone cheese on top. Place under broiler and broil until cheese is speckled brown. Or hit it with a blowtorch!

Enjoy!

It's officially still winter for a few more days. I think everyone should make this.

I also think you should buy the book.

 


Chicken, Chorizo, and Seafood Paella

In one week, we saw two different cooking shows on cooking paella. Not that I believe in omens or anything, but... It did put the thought in my mind. So much so, that I actually ordered authentic Calasparra rice from Spain. 2 kilos. I figured if I'm going to do this, I may as well do it right.

The Calasparra rice is a Denominación de Origen product, cultivated by hand in rice paddies along the banks of the Segura River. It's fun to know exactly where your food comes from. I just hope they aren't naming the individual grains...

It's a really small-grain rice but it can absorb something like twice as much liquid as other rice while still maintaining its integrity. It's not exorbitantly priced - about $8.00/kilo - and it's rice. It has a long shelf life.

The program that really caught my attention was Jacques Pepin cooking paella. What I seriously like about him is his attitude that you're making it - do what you want. Traditional foods have their place, but that doesn't mean you can't improvise. Paella, for example, was traditionally made with what was available at the time. It's been traditionally seafood - but it doesn't have to be.

He made his with chicken, chorizo, mussels, shrimp...  added salsa and a commercial Alcaparrado - a mixture of olives, pimientos strips and capers.

I've actually never made a real paella in my life, and, I guess, technically, I still haven't - but this is the closest I've come - and it was damned good! It didn't have the perfect socarrat - the crispy bottom that is prized by paella-eaters everywhere - but I also didn't make it in a traditional paella pan. Somehow, I doubt I'll be buying one, either. One, I'm just not buying another single-use kitchen item. The second is I'm totally leery of burning the bottom of the paella. It's walking a really fine line between crispy and carbon - and I've done enough carbon in my life. I just don't need to do any more.

Jacques' technique is not exactly traditional, either. He covers the pan for more uniform cooking. I did a bit of both - covered and uncovered - and I moved the pan around the flame every couple of minutes to get the bottom cooked more evenly. The end result was pretty good.

I really liked the rice. It's smaller than the carnaroli rice I usually use for risotto and has great texture and flavor. I'll bet it would make a great rice pudding, as well! And since I bought 2 kilos and only used about 200 grams, I have plenty left to play with!

Chicken, Chorizo, and Seafood Paella

  • 3 tbsp olive oil
  • 1/4 lb Spanish chorizo, diced
  • 3small skinless chicken thighs, roughly chopped
  • 1 cup coarsely chopped onion
  • 1 tbsp coarsely chopped garlic
  • 1 1/4 cups Calasparra - or other short grained rice, such as arborio
  • 1/2 cup green pimento-stuffed olives
  • 3 tbsp capers
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped red pepper
  • 2 tbsp hot sauce
  • 1 cup canned diced tomatoes in sauce
  • About 1 1/2 teaspoons saffron pistils
  • 1 1/2 cups chicken stock
  • 1 tsp salt
  • 1 pound assorted seafood

Heat the oil in a large saucepan. Add the chorizo and chicken and brown over high to medium heat for 5 minutes, turning to brown on all sides. Add the onion, and garlic, and cook for 1 minute.

Add the rice to the pan and mix well.

Stir in everything but the seafood. Mix well and bring to a boil.

Cover, reduce the heat to low, and cook for about 12 minutes.

Add the seafood, placing them on top of the rice without stirring them in. Cover, increase the heat to medium, and cook for an additional 8 minutes.

Enjoy.

Since, like risotto, paella is really more about technique than it is ingredients, I can see some fun variations on a theme. Victor said he once had a vegetable paella recipe that called for artichokes, among other things.

We shall see.....

 

 


Pollo brasato con olive e patate

Tonight's dinner is brought to you by Google Translate. It was a throw-together dinner and Pollo brasato con olive e patate sounds infinitely more fancy than Braised Chicken with Olives and Potatoes, right?!?

I knew dinner was going to consist of chicken and potatoes - I just wasn't sure what direction it was going to take. There's a lot of stuff one can do starting with those two ingredients, from fried and mashed to soups and stews.

I decided to go mildly ethnic...

I had been shopping earlier and spent a bit of time at the olive bar picking up a few goodies. Those goodies became the defining factor in tonight's meal.

Pollo brasato con olive e patate

  • 1/2 whole chicken
  • 2 cloves garlic, minced
  • 1 pint assorted olives, cippolini onions, and various olive bar items
  • 1 cup red wine
  • 1 can diced tomatoes
  • 3-4 potatoes, thickly-sliced
  • salt & pepper, to taste

Brown chicken on all sides in heavy-duty braising pan.  Add garlic and lightly cook. Add red wine and bring to a boil. Add tomatoes, bring back to a boil, cover, reduce heat, and simmer until chicken is tender - a couple of hours.

Remove cooked chicken from pan and cool enough to handle. Shred chicken.

Add olives to pan and stir in chicken.

Add potatoes, stirring in well, cover, and simmer until potatoes are tender - another 30-45 minutes.

Check for seasoning and add salt & pepper, as desired.

This really is my favorite sort of throw-together meal. The olive bar items added all of the herbs, spices, and flavors i needed - I didn't need to add anything else.

I served it up with a couple of slices of last night's bread, and all is right with the world.

 

 

 


Pizza

I just ordered a pizza pan. It will be here Wednesday. I figured I had better act before the steel and aluminum tariffs treble the price.

In all of my years on this earth, I do not recall ever owning a pizza pan. I guess it's possible that one of my roommates may have had one at some point, but I can't think of one right now.

I've had a pizza stone for years. Before that it was quarry tiles on the oven rack. The current - and final - set-up is my Dough Joe. It lives full-time in the bottom oven. But pizza pans?!? Nope.

For all of the homemade pizzas I've made over the years, it actually surprises me a bit that I never bought one. I guess I thought about it when I was cutting a pizza on the cutting board and then never thought about it, again, until the next time I was pulling one out of the oven.

Today, I slid the pizza into the oven and ordered one before it came out. I'm slowly learning to do things as I think of them. Slowly.

The pizza - sans pan - was excellent! It was made with my most favorite 2-day slow-rise pizza dough.

It is totally and completely foolproof. The minuscule amount of yeast and the refrigerated slow-rise really adds to the flavor. The dough is so easy to work, that kids of all ages could be making professional-looking pizzas their first time in the kitchen.

Reflecting back on those pizza making days at Pirro's, we always made our dough the day before and placed it in bins in the walk-in. I always thought of it as just having lots of backup, but it definitely contributed to the awesome pies we used to produce.

Pizza Dough

  • 1 1/2 cups warm water (100º to 105º)
  • 1/4 teaspoon active dry yeast
  • 4 cups “00” flour or unbleached all-purpose flour plus more for dusting
  • 2 teaspoons fine sea salt
  • Extra-virgin olive oil for bowl

Sprinkle yeast over warm water in bowl of mixer fitted with dough hook. Let proof about 5 minutes.

Mix together flour and salt. Add to yeast mixture. Mix on low speed about 4 minutes or until dough forms a coarse ball. Stop mixer and cover bowl with a towel. Let dough rest about 5 minutes, then remove towel and continue mixing another 2 minutes or so.

Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature 30 minutes, then refrigerate overnight.

Punch down dough, re-roll, and return to bowl. Tightly cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24 hours.

Divide dough into 2 pieces; shape pieces into balls and place on a lightly floured work surface. Loosely cover with a damp kitchen towel and let rise at warm room temperature until doubled, about 2 hours.

I have another dough ball in the freezer for next weekend... I think I'm going to make a white pizza...

 

 

 


Guinness Rye Bread

I went searching for a yeasted Guinness bread since I had this six-pack of Guinness and had a hellava time finding a decent recipe. Just about everything coming up in Chef Google was a soda bread - even after specifically stating yeast. The few that were yeast were more fruit-related like the Barmbrack I'm making later in the week. Not what I was looking for.

I did find one recipe at Wild Yeast Blog that had a bit of promise, so I sat down to see how I could make it work for me. The story behind the loaf is pretty funny if you have the time to read about kitchen disasters... The blog hasn't been active in several years, but it looks as if there may be some good recipes to play with!

Guinness Rye Bread

adapted from Wild Yeast Blog

sponge:

  • 1 2/3 cups bread flour
  • 1 cup rye flour
  • 1 packet yeast
  • 1/4 cup water
  • 1 bottle Guinness Extra Stout

for the dough:

  • 1 2/3 cups bread flour
  • 2 tsp salt
  • 1 tsp fennel seeds
  • the sponge

method:

Make the sponge:  In a mixing bowl proof yeast in the 1/4 cup water and Guinness. Add the two flours and mix well. Cover and place in a warm spot and  let rise about an hour. I use my microwave with a 2 cup measuring cup of hot water.

Make the dough: Add the remaining flour, fennel seeds, and salt to the sponge and mix with dough hook about 7 or 8 minutes. The dough will be soft and a tad sticky, but should pull completely away from the sides of the bowl and just barely stick to the bottom.

Form into a ball and place into an oiled bowl and let rise in a warm place - back in that microwave, for me - for another hour.

Make the loaf: Place dough on a lightly floured board and form into a ball. Cover with a kitchen towel and let rest about 15 minutes.

Reform into a tight ball and place on a peel liberally coated with cornmeal. Cover, and let rise 30 minutes.

Carefully slash top with sharp knife or razor blade and slide onto baking stones preheated to 425°F.

Bake 30 minutes or until completely done and sounding hollow when bottom is tapped.

The bread has great flavor, a wonderful, light crumb, and just the right amount of chew in the crust. The fennel comes through pretty strong, and the malty Guinness is there, as well. The rye compliments everything.

We used it to sop up a rich Guinness Beef Stew based on my Braised Beef with Guinness. The flavors all worked great together.

Here's my kitchen mantra:

Here's to a fellow who smiles
When life runs along like a song.
And here's to the lad who can smile
When everything goes dead wrong.

Be the one who smiles when it goes wrong. Worst thing that can happen is you throw it all out and call for pizza.

Sláinte!

 

 


Irish Whiskey Oatmeal Cookies

It's a week before St Patrick's Day - the Irish-American holiday that has finally become a celebration in Ireland. Time to break out the Guinness and Red Breast.

I'm Irish - or, at least, 65% Irish and British from my 23 and Me analysis. The rest is a fun mixture of French, German, Iberian, Scandinavian, and even a bit of Ashkenazi Jewish and sub-Saharan African. I'm a pale-cancer-prone-skinned 99% European. With 295 Neanderthal variants. Most folks who know me will be surprised that it's not higher...

I'm also a lover of cookies. Genetically, that's probably from my father. My mother was more of an ooey-gooey dessert person. However, I also share that trait.

I had to do a quick run to the grocery store to pick up Nonna's Apple Strudel Bites and a strange obsession came over me and I grabbed a 6-pack of Guinness in anticipation of things I probably wanted to make later in the week. I've made a Barmbrack for years that calls for the dried fruits to be soaked in strong tea. I've almost always used Irish whiskey for soaking, but I'm not using 2 cups of $60/bottle Irish whiskey to soak fruit for a damned loaf of bread. I figured this year I'd try Guinness. I'll make that later in the week for Saturday.

In the meantime, we needed dessert tonight, and then I thought of a Guinness Stew for dinner... and you can't have stew without a loaf of bread... The rest, as they say, is history.

Irish Whiskey Oatmeal Cookies

This is a riff on a cookie from Dessert for Two.

Ingredients

  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tbsp Irish whiskey
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup rolled oats

Instructions

Preheat oven to 350.

Cream together the butter and sugars until light and fluffy.

Add the egg yolks and Irish whiskey and mix well.

Add the flour, baking powder, baking soda, cinnamon, and salt and mix well.

Stir in the oats.

Scoop onto parchment-lined baking sheets and bake about 12 minutes. I used a 1/4 cup scoop and got 14 large cookies.

This will be dessert after the Guinness Stew and the Guinness Rye Bread.

65% Irish Eyes are definitely Smiling!