Shamrock and the Peach: Summer Recipe (and cookbook!)
By Claire Murphy
I happened upon Gary McLoughlin when I was sourcing images for the Roswell Visitors Guide. His photos are REALLY good, and he graciously gave us permission to use one from Canton Street in the 2018 Guide. Through him I learned of his wife’s culinary career and was thrilled to discover they lived right here in Roswell. It was too late to write about this couple for the St. Patrick’s Day themed March issue, so we decided to mention it in our Food & Drink issue!
The Shamrock and Peach is a cookbook that explores the best of Scots-Irish cuisine and a story of the many cultural overlaps that exist between the north of Ireland and the Deep South. It celebrates those cultural expressions through the language of really good food. Judith McLoughlin and her husband Gary moved from Ireland in the 1990’s and settled in Roswell, where she started her own gourmet food business ‘Shamrock and Peach’. Specializing in Scots-Irish cuisine, Judith offers her own unique food fusion by blending the techniques of her homeland with the new found flavors of the South. The second edition of her cookbook is filled with more stories and more food photography, beautifully captured by Gary, a professional photographer.
Buy the cookbook at www.shamrockandpeach.com/cookbook
-Gary McLoughlin- An Irish photographer in Atlanta.
SUMMER SALAD RECIPE
Roasted Beet Salad with Crème Fraiche, Sunflower Seeds and Parsley
Enjoy the fun and spectacle of the 4th in style…
What you’ll need:
1 ½ Lbs Beets (6 medium size beets)
1/2 red onion (thinly sliced)
½ cup Crème Fraiche
2 Tbsp Lemon juice (and zest)
3 Tbsp parsley (chopped)
3 Tbsp sunflower Seeds (toasted)
Drizzle of good olive oil
Freshly ground pepper and sea salt.
How to make it
1. Preheat oven to 425 degrees F. Brush beets with olive oil and wrap in tin foil and set on a baking sheet to roast for 40 minutes .
2. While the beets are roasting combine the Crème Fraiche, Lemon juice and zest together.
3. Allow the beets to cool, slice and toss in the Crème Fraiche dressing. Stir in the chopped red onion, 2 Tsp of the parsley and toasted sunflower seeds and season with salt and freshly ground pepper.
4. To serve drizzle with olive oil and the remaining parsley.