My Irish Table: Recipes from the Homeland and Restaurant Eve

My Irish Table: Recipes from the Homeland and Restaurant Eve

Cathal Armstrong, David Hagedorn

Language: English

Pages: 280

ISBN: 1607744309

Format: PDF / Kindle (mobi) / ePub

My Irish Table: Recipes from the Homeland and Restaurant Eve

Cathal Armstrong, David Hagedorn

Language: English

Pages: 280

ISBN: 1607744309

Format: PDF / Kindle (mobi) / ePub


The debut cookbook from Cathal Armstrong featuring 130 recipes showcasing modern Irish fare, along with stories about Armstrong's journey from Dublin to Washington, DC, and becoming an internationally recognized four-star chef, the owner of seven successful food and drink establishments, and a leader in the sustainable-food movement.

     With its moderate climate and amazing natural resources, Ireland is a modern-day Eden, boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and grass-fed meats. In My Irish Table, sustainable food movement leader and four-star chef Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington DC, where he runs seven beloved and critically lauded restaurants.
    Featuring 130 delicious recipes—from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd’s Pie, and Mam’s Apple Pie—My Irish Table draws on Armstrong’s Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.

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Mayonnaise 16 large Bibb lettuce leaves 1 teaspoon freshly squeezed lemon juice Prep the artichokes one at a time: Fill a medium bowl with cool water and squeeze the juice of half a lemon into it. Reserve the squeezed fruit. Cut off and discard the artichoke’s stem, then, using a bread knife, slice all the way through the globe about 1 inch above the bottom and discard the entire top portion. Dip the bottom into the lemon water to keep it from discoloring. Using a sharp paring knife, cut

“bakes” the prawns and their juices mingle with the salt and its infused garlic flavor. The result is juicy, salty deliciousness, here made all the better with an accompaniment of pungent, rich aioli. { SERVES 4 AS A FIRST COURSE } 4 cups rock salt 20 cloves garlic, peeled 12 whole Dublin Bay prawns (about 3 pounds), langoustines, or head-on shrimp (see Dublin Bay Prawns) Aioli, for serving Cook the prawns: Spread the salt in the bottom of a 17-inch paella pan or slope-sided sauté pan and

salt 2 tablespoons canola oil ½ cup extra-virgin olive oil 3 tomatoes, peeled, cored, and chopped 20 cloves garlic, chopped 1 cup chopped fresh parsley 2 tablespoons saffron threads 20 littleneck clams, well rinsed 4 cups Spanish short-grain rice, such as Bomba or Calasparra (see Resources) 6 cups chicken stock 2 large, fresh bay leaves 1 pound fresh squid, cleaned and cut into 1-inch pieces (2 cups) 3 dozen mussels, well rinsed and debearded (see Mussel Prep) 10 fresh whole

a bread bin. Pullman Loaf Every day that I was in school I had a sandwich for lunch made with Johnson Mooney and O’Brien’s sliced white pan bread, which is the Irish version of Wonder bread, though it is way better. Pullman loaf is sometimes called pan bread or sandwich bread. This recipe calls for 11 cups of flour, which is more than a home mixer can handle at once, so you have to make the dough in two batches unless you have a commercial mixer. You will need a loaf pan that is 4 by 16

from forming. Add the vegetables, stirring to coat them, and cook for 5 minutes. Remove from the heat and allow the mixture to cool to room temperature. Store the piccalilli: Refrigerate the piccalilli or preserve and store it per the instructions. GLOSSARY Berkshire pork: A breed of heritage pork originally from Berkshire, England, known for its flavor and high fat content. Beurre monté: An emulsion of butter and water. Blanch: To cook food briefly in boiling water, then plunge it into

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