When I was first asked if I'd like to take a look at and possibly review the cookbook, Irish Country Cooking: More Than 100 Recipes for Today's Table from The Irish Countrywomen's Association, there's was no way I'd say no. I mean ... Irish. Country. Cooking. Was there any question this wouldn't be a book I'd love?
With a huge portion of my own ancestry being Irish, I'm always, always interested to know more about the country, customs and especially, the food and cooking. When the book first arrived I knew it was a winner. Just look at the cover of this beauty:
It's something I know I'd pick up off the shelf of any local bookstore and sit to read cover to cover. It's what I do with cookbooks ... each is read like a novel from front to back. This one is no different. I read it through and chose recipes I wanted to make immediately.
What makes this Irish cookbook so different is the diversity. It's not all corned beef and cabbage (in fact, it's not even in there), but rather a collection of recipes from all over the world including real Irish cuisine, each with it's own special Irish touch.
Did you ever think you'd see Pasta with Tomato and Vodka Sauce, Hungarian Beef Ghoulash, Parisian Potatoes or Salsa Roja in an Irish cookbook? Neither did I, but they're in there with a whole host of unexpected delights offered up by the members of The Irish Countrywomen's Association. Each recipe lists the member who created it with a one-line bio giving you a tiny glimpse of the differences and beauty of each woman in the association.
The photos are sublime in this book. I found myself wanting to dive into the page and eat my way through, or simply to visit the kitchen or dining space the photo was taken in. The images do such wonderful and delicious justice to the food that I had to share that sentiment with the photographer, Joanne Murphy.
All together, the stories, the recipes and the photographs make this book an instant favorite of mine that I'm certain I'll turn to again and again over the years. I'm also certain it will be passed down in my family and last a very long and beautiful life.
Just in time for St. Patrick's Day, here are two traditional recipes from the book that are just perfection.
With a huge portion of my own ancestry being Irish, I'm always, always interested to know more about the country, customs and especially, the food and cooking. When the book first arrived I knew it was a winner. Just look at the cover of this beauty:
It's something I know I'd pick up off the shelf of any local bookstore and sit to read cover to cover. It's what I do with cookbooks ... each is read like a novel from front to back. This one is no different. I read it through and chose recipes I wanted to make immediately.
What makes this Irish cookbook so different is the diversity. It's not all corned beef and cabbage (in fact, it's not even in there), but rather a collection of recipes from all over the world including real Irish cuisine, each with it's own special Irish touch.
Did you ever think you'd see Pasta with Tomato and Vodka Sauce, Hungarian Beef Ghoulash, Parisian Potatoes or Salsa Roja in an Irish cookbook? Neither did I, but they're in there with a whole host of unexpected delights offered up by the members of The Irish Countrywomen's Association. Each recipe lists the member who created it with a one-line bio giving you a tiny glimpse of the differences and beauty of each woman in the association.
The photos are sublime in this book. I found myself wanting to dive into the page and eat my way through, or simply to visit the kitchen or dining space the photo was taken in. The images do such wonderful and delicious justice to the food that I had to share that sentiment with the photographer, Joanne Murphy.
All together, the stories, the recipes and the photographs make this book an instant favorite of mine that I'm certain I'll turn to again and again over the years. I'm also certain it will be passed down in my family and last a very long and beautiful life.
Just in time for St. Patrick's Day, here are two traditional recipes from the book that are just perfection.
Lickeen Colcannon
Claire Ann McDonnell, Wicklow: Loves gardening and the country air
This is my original take on traditional colcannon, and was such a winning combination of leftovers that I make it regularly. It’s very popular and very tasty.
Makes 6 individual servings
• 675g (1½lb) potatoes, peeled and quartered
• 450g (1lb) green cabbage, shredded
• 50g (2oz) butter
• 1 small onion, finely chopped
• salt and freshly ground black pepper
• 2–3 tablespoons grated Cheddar cheese
to serve
• 6 streaky rashers (optional)
1. Preheat oven to 180ºC/350ºF/Gas 4.
2. Bring a large pot of salted water to the boil and simmer the potatoes until tender, about 15 minutes. In another pot of boiling water, simmer the shredded cabbage for 10 minutes and drain well.
3. Drain the potatoes once cooked, and mash well with butter. Add the cabbage and onion and season to taste.
4. Divide between six ovenproof ramekin dishes. Lightly score the top of each so it crisps up nicely and sprinkle over grated cheese. Transfer to preheated oven and cook for 20 minutes until it is golden.
5. Meanwhile preheat a grill to hot and cook the streaky rashers until crispy. Cut each in half and serve the individual ramekins garnished with two half slices each.
via:http://www.cookingwithanne.com/2014/03/irish-country-cooking-from-irish.html
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