Available:*
Library | Call Number | Status |
|---|---|---|
Searching... Bayport Public Library | 641.59417 ARM | Searching... Unknown |
Searching... Hardwood Creek Library (Forest Lake) | 641.59417 ARM | Searching... Unknown |
Searching... Park Grove Library (Cottage Grove) | 641.59417 ARM | Searching... Unknown |
Searching... R.H. Stafford Library (Woodbury) | 641.59417 ARM | Searching... Unknown |
Searching... Stillwater Public Library | 641.59417 ARM | Searching... Unknown |
Searching... Wildwood Library (Mahtomedi) | 641.59417 ARM | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
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.
Author Notes
Dublin born, CATHAL ARMSTRONG is an internationally recognized chef with seven restaurants in the Washington, DC, area. Food & Wine magazine called him "a one-man urban-renewal engine" who kicked off a dining revival in Old Town using French techniques and local produce. Armstrong was a James Beard Best Chef- Mid-Atlantic nominee and was named one of Food & Wine's "10 Best New Chefs 2006" and "50 Hall of Fame Best New Chefs." He won the Best Chef Award from the Restaurant Association of Metropolitan Washington, DC, in 2007, and the White House honored him as a "Champion of Change" for his work on ending childhood obesity and his involvement in improving the school lunch system. Cathal has been featured in Oprah, Food & Wine, Southern Living, and Martha Stewart.
DAVID HAGEDORN was a chef and restaurateur for 25 years before becoming a food writer, chiefly for the Washington Post. His articles appear in metropolitan dailies throughout the country. He is the author, with Todd and Ellen Gray, of The New Jewish Table and is currently working on other book projects.
Reviews (1)
Publisher's Weekly Review
Rare is the American cookbook that illuminates Irish cuisine, and this personal collection from a Dublin-born, Washington-based chef and restaurateur explores Emerald Isle fare with enthusiastic reverence. Armstrong recounts his early years eating out of his father's garden, and his apprenticeships in U.S. kitchens before he opened his first establishment, Restaurant Eve, in Alexandria, Va., offering the relevant recipes along the way. Beginning with Irish breakfast, including homemade black pudding and marmalade, he moves on to "Sunday" dishes such as kidneys in red wine sauce, his mother's potato pancakes and shepherd's pie on through his restaurant fare, like an Irish Caesar salad with brown breadcrumbs and Cashel blue cheese. While his Irish-American innovations such as foie gras with black pudding and pears, pan-roasted loin of venison with carrot puree, glazed baby carrots and brown bread cream are a bit precious and time consuming for the home cook, there are plenty of everyday eats here: potato leek soup; steamed mussels with lemon and bay leaf; and Bakewell Tart. Armstrong's emphasis on local ingredients, his amiable narrative and the lineup of dishes both classic and contemporary make a compelling case. Color photos. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.
Excerpts
Excerpts
Potato and Leek Soup Potato and leek soup served warm with plenty of Brown Bread (page 192) is one of the great staples of Irish pub grub. It is always on Meshelle's must-have list when in Ireland. When we first put it on the menu at Society Fair, I tried to change the traditional method of making it by bumping up the cream, which wound up being totally unnecessary: another case of the old-fashioned way being the best way. However, if you want the dish to be vegetarian, it's fine to substitute vegetable broth for the chicken stock. 1/4 cup unsalted butter, at room temperature 4 large leeks, white and light green parts only, sliced lengthwise and coarsely chopped, well washed (see How to Clean Leeks, below) 2 russet potatoes, peeled and cut into 1-inch pieces 4 cups chicken stock 1 cup heavy cream Kosher salt Freshly ground black pepper Brown Bread (page 192), sliced Sweat the vegetables: Melt the butter in a heavy casserole over medium heat. Stir in the leeks and potatoes and let them sweat until tender, about 15 minutes. Cook the soup: Add the stock and cream and bring to a boil over high heat. Lower the heat to medium and simmer the soup for 30 minutes, until the potatoes are completely soft. Purée the soup: Working in batches, purée the soup in a blender until completely smooth and then pass through a fine-mesh strainer or china cap into a clean pan. Season to taste with salt. Keep the soup warm over very low heat until ready to serve. Ladle into individual bowls and garnish each serving with ground black pepper; serve with brown bread. To reheat: The soup can be made up to 2 days before serving or frozen for up to 3 months. Reheat the soup in a saucepan over medium heat until hot and then reblend it before serving. The fat in cream soups congeals when chilled and needs to be re-emulsified. ------------------------------------------- How to Clean Leeks Leeks are filled with sand. To clean them, you want to chop them coarsely (or however indicated in your recipe) and put them in a very large bowl of cold water. They will float to the top. With your hands, massage the pieces to separate them and allow the sand to sink to the bottom of the bowl. With your hands, scoop the leeks off the surface and into a colander. Excerpted from My Irish Table: Recipes from the Homeland to Restaurant Eve by Cathal Armstrong, David Hagedorn All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
