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Irish Cooking:     more books (100)

The Country Cooking of Ireland by Colman Andrews, 2009-11-11 Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage by Darina Allen, 2005-02-25 Complete Book of Irish Country Cooking: Traditional and Wholesome Recipes from Ireland by Darina Allen, 1996-03-01 The Very Best of Traditional Irish Cooking: Authentic Irish recipes made simple - over 60 classic dishes, beautifully illustrated step-by-step with more than 250 photographs by Biddy Lennon, 2009-12-25 The Irish Pub Cookbook by Margaret Johnson, 2005-12-15 Elegant Irish Cooking: Hundreds of Recipes from the World's Foremost Irish Chefs by Noel C. Cullen, 2001-03-25 The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland by Margaret M. Johnson, 2006-08-24 Cooking with Irish Whiskey by Aisling O'Connor, 1995-03-13 Irish Potato Cookbook by Eveleen Coyle, 2001-03-01 Traditional Irish Cooking: The Fare of Old Ireland and Its Myths and Legends by Andy Gravette, Debbie Cook, 2008-05-16 Irish Country House Cooking: The Blue Book Recipe Collection by Georgina Campbell, 2009-04-30 An Irish Adventure With Food: The Tannery Cookbook by Paul Flynn, 2004-01 Irish Pub Cooking (Nitty Gritty Cookbooks) by Larry Doyle, 2006-04-01 The Art of Irish Cooking (Hippocrene International Cooking Classics) by Monica Sheridan, 1996-02

lists with details

1. Irish Recipes Pagehttp//anxiety-closet.mit.edu8001/people/wchuang/cooking/recipe
   One of the Web's Finest Irish Bookstores! Oh, the wonderful variety and tastes that abound in irish cooking! Whoever said that the Celts have boring food when  
   http://anxiety-closet.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Irish_Din
   
   Extractions: Here's a collection of recipes from the Gaelic language list, gaelic-l. One warning corned beef is used only as a cold cut in Ireland. I'd never heard of corned beef and cabbage until I spent some time in the US. IRISH RECIPES Ver 3.0 DUBLIN CODDLE 1 pound sliced bacon 2 pounds pure pork sausage links, bacon fat or vegetable oil 2 large onions, sliced 2 cloves of garlic 4 large potatoes, thickly sliced 2 carrots, thickly sliced 1 large bunch of fresh herbs, tied with string black pepper hard cider (apple wine) or apple cider fresh parsley, chopped for garnish Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. Makes 6 servings HOMESTYLE CORNED BEEF AND CABBAGE 2 cups of water 1/4 cup honey 2 tablespoons Dijon-style mustard, divided 1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds) 3 tablespoons butter or margarine, softened 1 1/2 teaspoons chopped fresh dill, OR 1/2 teaspoon fried dill weed 2 1/2 to 3 1/2 pound corned beef brisket Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage. Makes 6 to 8 (3-ounce) servings. HERB DUMPLING STEW 2 pounds stew meat, lamb or beef 1/2 cup flour 3 tablespoons vegetable oil 2 onions 2 carrots, chopped in large pieces 4 potatoes, chopped 2 tomatoes, peeled and chopped 1/2 teaspoon garlic powder 1 large bunch fresh mixed herbs, tied with a string 2 1/2 cups beef broth Dumplings (see below) Salt and pepper to taste Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat. While stew is cooking, make dumplings. During last 20 minutes of cooking, add dumplings. Salt and pepper to taste. Makes 6 to 8 servings DUMPLINGS 6 cups self-rising flour 1 cup fresh bread crumbs 1 tablespoon mixed herbs 1/4 cup solid shortening 1 egg, beaten Broth or water Salt and pepper to taste Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for 15 minutes. Add to stew 20 minutes before stew is done. IRISH ROAST PORK WITH POTATO STUFFING 2 pounds pork tenderloin, or 6 to 8 boneless lean pork chops 2 tablespoons butter 2 tablespoons hard cider (apple wine) or water stuffing (see below) salt and pepper Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees (F). Makes 6 servings. STUFFING 4 1/2 cups potatoes, coarsely mashed 1/4 cup butter 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and thyme Salt and pepper To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well. OAT BREAD 8 ounces regular oatmeal (not instant) 1 1/2 cups buttermilk 2 teaspoons baking powder 1/4 teaspoon salt 1/2 to 1 cup flour 2 tablespoons melted butter In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well with wooden spoon or fork, continually adding flour until dough is sticky. Place dough on greased baking sheet or in round bread pan, forming a round loaf; brush with melted butter. Bake 30 minutes at 325 to 350 degrees. When toothpick put into center comes out clean, it's ready. If needed, bake 10 minutes longer, or till pick comes out clean. Makes 1 loaf. BROWN BREAD 2 cups whole-wheat flour 1 cup white flour 1 1/2 teaspoons baking powder (or baking soda) 1/2 teaspoon salt 1 1/2 cups buttermilk Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Mix well, but do not knead. Form into a round and place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350 degrees. Makes 1 loaf SODA BREAD #1 4 cups (1 pound) flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 to 3/4 pint of milk or buttermilk Raisins or currants (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes. Makes 1 loaf. APPLE POTATO CAKE 2 large potato cakes (see below) 2 large cooking apples 1 teaspoon cinnamon 1 1/2 teaspoons ground cloves 2 tablespoons butter Lemon curd (see below) Prepare potato cakes recipe. Divide dough into 2 parts. Roll out into 2 large circles. Peel apples and slice thinly. Layer apple slices on 1 circle of dough; cover with other. Pinch edges to seal. On greased griddle, cook slowly over low heat, turning once. When apples are cooked, remove top cake and sprinkle with sugar, cinnamon, ground cloves and butter. Replace top cake and heat 5 minutes longer. Serve with lemon curd and hot tea. Makes 1 cake. LEMON CURD 4 tablespoons unsalted butter 1/2 cup sugar 1/2 cup fresh lemon juice 4 egg yolks 1 tablespoon grated lemon peel In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats back of a spoon. Pour into small bowl and stir in lemon peel. Allow to cool. Makes 1/2 cup. POTATO CAKES 1/4 cup butter 6 to 8 ounces white flour 1/2 teaspoon salt 1/2 teaspoon baking powder 3 cups freshly mashed potatoes (with milk) Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides. Makes 2 cakes. SCONES 1 cup white flour 1/2 teaspoon baking powder 1/4 pound butter, softened 2 ounces sugar 1 egg, slightly beaten 2 ounces milk Sultanas (white raisins) optional Walnut halves (optional) Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones. CREAM DELIGHT 2/3 cup uncooked oatmeal 1/3 cup slivered almonds 1 1/4 cups heavy or whipping cream 5 tablespoons honey (or to taste) 4 tablespoons Irish whiskey 1 teaspoon lemon juice On a baking sheet, toast the oatmeal and almonds at 300 degrees for 5 to 10 minutes, stirring frequently. Whip the cream, but not too stiff. Stir honey and whiskey into whipped cream. Fold in almonds and oatmeal. Stir in lemon juice. Divide into individual long-stemmed glasses. Serve at room temperature or chilled. Makes 6 servings. CANDIED BLOSSOMS 1 cup sugar 3/4 cup water Confectioners' sugar Rose or violet petals Select choice blossoms and petals; wash gently, then spread on flat plates to dry. Combine sugar and water; boil until spins a thread when dropped into ice water (230 to 234 degrees F on a candy thermometer). Pour syrup into a bowl and place bowl on a bed of cracked ice. When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar. Makes 3 to 4 servings O'DONOGHUE'S BEEF STEW 1 1/2 lbs Steak (stewing or round), 3 medium sized carrots, 3 medium sized parsnips, 1/2 cup pearl barley, 8 potatoes (or more if you're hungry). stock or soup mixture (beef or oxtail), Salt, Pepper, Mixed herbs, Boil some water in a large saucepan, sufficient to cover the meat and have approx 1" left above. Put in the chopped (large chunks) meat, lower heat to keep the stew simmering, put in the chopped/diced carrots and parsnips, add herbs, salt and pepper to taste, leave simmer for a while (say 20 mins). Add the peeled whole potatoes and some stock/soup mixture or cornflour to thicken, keep the mixture simmering and stir occasionally, after about 1hr from start-time taste and check the potatoes. If it tastes ok then its done. Remember the best stews are left on for a long time 1 1/2 hrs or more. Contributed by: Desmond P. O'Donoghue (8614903@ul.ie) SODA BREAD #1 4 cups (1 pound) flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 to 3/4 pint of milk or buttermilk Raisins or currants (optional) Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes. Makes 1 loaf. SODA BREAD #2 - WHOLE WHEAT 4-1/4 to 4-1/2 cups whole wheat graham flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 tsp butter or margarine, cut in small pieces 2 C. buttermilk Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) SODA BREAD #3 - RAISINS 4-1/4 to 4-1/2 cups all-purpose flour 4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3 tbsp granulated sugar 1 tsp caraway seeds 1 cup dark seedless raisins 2 cup buttermilk butter sugar Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt, sugar and caraway seeds. Add raisins, making sure they are separated. Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake 1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom. Put loaf on wire rack, rub top with butter, and sprinkle with sugar. Contributed by: Andrew Balinsky (balinsky@cs.umd.edu) SODA BREAD #4 - CURRANTS 3 cups flour 1 3/4 cups buttermilk 2/3 cups sugar 2 tbsp butter, melted 3 tsp baking powder 3/4 cups currants 1 tsp salt 1 tsp baking soda 2 eggs, beaten Sift the flour, sugar, baking soda, salt, and baking powder together. Add currants. Combine eggs, buttermilk and butter. Add liquid mixture to the dry ingredients. Mix until the dry ingredients are just moistened. The dough should resemble Bisquick dough. Turn into a large, greased loaf pan or shape into small round loaves. Bake one hour at 375F. Cool before serving since soda bread tends to be doughy when freshly removed from the oven. BETTER-THAN-BAILEY'S IRISH CREAM 2-3 tbsp boiling water 1 tbsp instant coffee 1 can sweetened condensed milk 1/3 - 1/2 pint whiskey (to taste) 1 small carton heavy cream Mix. From: "Audrey F Bancroft"

2. 2/1-2/14: Irish Cooking Classes In Your Own Home, Just In Time For St. Pat's Day
   email this posting to a friend. 2/12/14 irish cooking Classes in yourown home, Just in time for St. Pat's Day. Reply to mulliganconsulting  
   http://www.craigslist.org/sfo/sfc/cls/7999391.html

3. Irish Recipes And Cookery From Moytura's Irish Bookshop
   Irish cookery books full of Irish recipes, traditional irish cooking andirish baking are all to be found here in Moytura's Irish Bookshop.  
   http://www.moytura.com/irishbooks/cookery1.htm
   
   Extractions: Irish cookery books full of Irish recipes, traditional Irish cooking and Irish baking are all to be found here in Moytura's Irish Bookshop. Any of the books listed can be bought safely and securely by following the link to Amazon.com. I use Amazon for most of my book and cd purchases and have not been disappointed. The names of the authors, contributors and illustrators have all been linked to more of their work on each page as well as being listed on our authors' page We have a monthly newsletter offering updates to the categories and authors' lists. If you would like to subscribe you can do so below - please be assured that email addresses are gathered in the strictest confidence and used for one purpose only - to send on your newsletter. They are given to NO OTHER third party. Alternatively, bookmark this page and return again occasionally - our list of books and authors will be updated regularly and can be found on our NEW ADDITIONS page.

4. Article - Corned Beef Cowboys? Irish Cooking In Texas With Recipes
   How to make corned beef. Includes recipes for corned beef and cabbage and corned beef hash.Category Home Cooking Beef Specific Dishes Spirited Irish Drinks Irish Coffee, Celtic Mix Cocktail. it is being cooked in, naturallybringing some of the salt back out of the beef in the cooking process.  
   http://www.texascooking.com/features/mar2002cornedbeef.htm
   
   Extractions: Fill out our guestbook to enter the monthly contest Food Articles Visit Message Boards Get Our Free Newsletter Corned Beef Cowboys? - A Texas Feast for Saint Patrick's Day by David Bulla In Texas on Saint Patrick's Day, green is the theme, excessive behavior is the norm, and Corned Beef and Cabbage is a staple for many. Most people would not necessarily think of Irish heritage when they think of Texas, but like just about everywhere else in the country, Irish roots run deep in this state. Texas has a long Irish heritage, dating all the way back to when the first settlers migrated to the Spanish ruled colony. Hugo O'Connor was one of the first Irish settlers in Texas, and became governor

5. Education Planet People And Society,Food And Eating,Irish Cooking Lesson Plans
   0 Lesson Plans, 0 Books, 0 Software. 0 Maps, 0 Videos, Find 'irish cooking'books. Home/People and Society/Food and Eating irish cooking (4).  
   http://www.educationplanet.com/search/People_and_Society/Food_and_Eating/Irish_C
   
   Extractions: TelCom Services Teachers - Receive a second year of Lesson Planet for FREE! ... by choosing our Smart Saver Long Distance Program Top Sites this Week Science: Middle School Physical Science Resource Center Math: Project Interactive Social Science: America at War - Time for Kids Language Arts: International Children's Digital Library Project: Stay Safe Online Lesson Plan: Ready.gov from the Department of Homeland Security Top Sites Archives Educational News Schools Seek to Reassure in Wartime Special Education May Get Overhaul Make-A-Wish Foundation Helps Sick Student Go to College privacy Found websites and other resources for ' irish cooking. Lesson Plans Books Software Maps ... Videos Find 'irish cooking' books Supplies Online Courses Category matches for: ' irish cooking Home/People and Society/Food and Eating Irish Cooking (4) Home People and Society Food and Eating ... Irish Cooking Sponsored Links Meals.com - Meal Planning, Recipes and Cooking - Browse 13,000 meal ideas, get recipe suggestions based on your preferences. Plan your meals quickly and easilyfrom today's lunch to the whole week's mealsand print grocery lists for meals you select.

6. Education Planet ,maps,socialstudiesplanetPeople And Society,Food And Eating,Iri
   0 Software, 0 Maps, Find 'irish cooking' books. Home/People and Society/Food andEating irish cooking (4). Home People and Society Food and Eating irish cooking.  
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   Extractions: TelCom Services Teachers - Receive a second year of Lesson Planet for FREE! ... by choosing our Smart Saver Long Distance Program Top Sites this Week Science: Middle School Physical Science Resource Center Math: Project Interactive Social Science: America at War - Time for Kids Language Arts: International Children's Digital Library Project: Stay Safe Online Lesson Plan: Ready.gov from the Department of Homeland Security Top Sites Archives Educational News Schools Seek to Reassure in Wartime Special Education May Get Overhaul Make-A-Wish Foundation Helps Sick Student Go to College privacy Found websites and other resources for ' irish cooking. Web Sites Lesson Plans Books Software ... Maps Find 'irish cooking' books Videos Supplies Online Courses Category matches for: ' irish cooking Home/People and Society/Food and Eating Irish Cooking (4) Home socialstudiesplanet search ... Irish Cooking Sponsored Links Meals.com - Meal Planning, Recipes and Cooking - Browse 13,000 meal ideas, get recipe suggestions based on your preferences. Plan your meals quickly and easilyfrom today's lunch to the whole week's mealsand print grocery lists for meals you select.

7. Irish Cooking Heritage Recipes
   Uncover and continue cooking until potatoes are done and top in nicely browned. IrishSoda Bread Among the Irish in the United States, this carawayseeded and  
   http://www.masterstech-home.com/The_Kitchen/Recipes/International_Recipes/Irish_

8. Local Ireland: Local New York: Nassau: Irish Cooking On WLIW
   IrishAmerican related TV programme  
   http://newyork.local.ie/content/14303.shtml/nassau/education_and_learning
   
   Extractions: No, you are not seeing things! WLIW public television brings you a taste of Ireland not found anywhere else. "Channel 21", brings us the delightful culinary art of Jenny Bristow "Cookin' in the Kitchen" Each half hour episode features the best in Irish cooking filmed in a presently undisclosed location in Ireland. Tune in on Saturday's in the New York area at 1:30pm to Channel 21.

9. The Irish Food File: Links To Irish Cooking, Food And Drink Sites
   The Irish Food File. Irish Food A selection of real Irish food. Edibilia's Irishrecipes Authentic and comprehensive with lots of interesting background.  
   http://dianaco.com/foodfile/irish.shtml

10. Local Ireland: Local New York: Suffolk: Irish Cooking On WLIW
    IrishAmerican related TV programme in the US  
    http://newyork.local.ie/content/14302.shtml/suffolk/education_and_learning
    
    Extractions: No, you are not seeing things! WLIW public television brings you a taste of Ireland not found anywhere else. "Channel 21", brings us the delightful culinary art of Jenny Bristow "Cookin' in the Kitchen". Each half hour episode features the best in Irish cooking filmed in a presently undisclosed location in Ireland. Tune in on Saturday's in the New York area at 1:30pm to Channel 21.

11. Cooking - Celebrating Today's Irish Cooking By Dana Jacobi, AICR - Pioneer Think
    THEME MEALS HOLIDAYS. Something Different Celebrating Today's irish cookingBY DANA JACOBI FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH St.  
    http://www.pioneerthinking.com/aicr_irish.html
    
    Extractions: Newest Forum Topics: abortion word association Question Do you believe in sex... ... Login Today, these foods are featured in contemporary ways, but the potato still rules in many variations. One of the better known is Colcannon, a combination of kale or cabbage and mashed potatoes, seasoned with onions. I make it using new potatoes, and leeks as well as onion. Contemporary Colcannon - Makes 6 servings. 2 tsp. canola or vegetable oil

12. Rowan Leaf Irish Cooking Books
    Jump to the Celtic Cooking Section. Jump to the irish cooking Section. Jumpto the Scottish Cooking Section. Paper. £12.59. irish cooking, Dempsey, Aiden.  
    http://www.summerlands.com/marketplace/Bookstore1/cooking/cooking_m.htm
    
    Extractions: Dempsey, Aiden Ballykissangel" Cookbook Cloth Baskin, Bibi etc. Dairygold" Homes of Good Food : Recipes from Famous Irish Country Houses Cloth Sheridan, Monica Art of Irish Cooking Paper Moon, Rosemary (Ed.); Sopwith, Camilla (Ill.) Best of Irish Cooking : Tempting Recipes for All Occasions Cloth Drennan, Matthew Classic Irish : The Very Best of Traditional Irish Cooking Paper Gallagher, Conrad; Pfeiffer, Walter (Ill.) Conrad Gallagher's New Irish Cookery: Recipes from Dublin's Peacock Alley Cloth Allen, Darina Festive Food of Ireland Cloth Rankin, Paul; Rankin, Jeanne Gourmet Ireland Paper Rankin, Paul; Rankin, Jeanne

13. Rowan Leaf Irish Cooking Books
    http://www.summerlands.com/marketplace/Bookstore1/cooking/cooking.htm

14. Celebrating Today's Irish Cooking
    Home Eating_and_Drinking. Celebrating Today's irish cooking. By Dana Jacobi.St. Renaissance and updating are key in today’s irish cooking.  
    http://tgcmagazine.com/articles/301.shtml
    
    Extractions: Celebrating Today's Irish Cooking By Dana Jacobi St. Patrick’s Day is perfect for celebrating the renaissance of great cooking in Ireland. Today, travelers go for the food, rather than despite it, touring the country to enjoy the breathtaking, green countryside and the dynamic energy of the cities. No longer condemned to breakfasts loaded with several kinds of fried pork, followed by a day of overcooked, monotonous pub fare, visitors now savor gourmet dishes as healthful as they are memorable. For breakfast, you might enjoy toasted oat porridge studded with chopped nuts and drizzled with honey, or farm-fresh eggs baked in a nest of braised mushrooms, potatoes and carrots, accompanied by sliced tomatoes, a topping of melted Cheddar cheese and slabs of buttermilk brown bread. For dinner, you could have several innovative entrées to choose from, like lean pork cutlets with barley-stuffed cabbage rolls, or roasted pheasant served with apple-grape sauce and a parsnip-and-potato puree. Renaissance and updating are key in today’s Irish cooking. Before the Great Famine of 1845-50, when more than a million died and another million emigrated, mostly to the U.S., even farmers and peasants benefited from a bounty of local foodstuffs. Wheat, oats and barley, lamb, wild game and berries were plentiful. What vegetables could survive the harsh climate, including cabbage, Brussels sprouts, root vegetables and watercress, were also readily available.

15. Irish Cooking
    irish cooking Books, Irish Family Food, Irish Family Food Family food in Irelandwas planned to warm, to satisfy and to console. irish cooking Books,  
    http://www.gillmacmillan.ie/ECom/Library3.nsf/fc2ae7d61f3cd18080256aff00498d8c/f

16. Irish Cooking
    Despite the constant stereotyping, irish cooking or baking does NOTconsist of adding whiskey to a recipe. There are a great many  
    http://www.bookguy.com/cooking/Irishcooking.htm
    
    Extractions: Despite the constant stereotyping, Irish cooking or baking does NOT consist of adding whiskey to a recipe. There are a great many traditional and modern Irish recipes that go beyond "corned beef and cabage" (a combination invented in the US by Irish immigrants because that was the cheapest cut of meat available to them.). By all means try all of the recipes in these books but remember to show your children some of the dishes made in the 19th century so the tradition can be caried on. Irish Heritage Cookbook Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks m the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the world and one to be enjoyed by all who love Ireland. $19.95

17. Recipe Dude Search Engine: CookingSites:Personal:Irish Cooking
    For your convenience, we've combined the results from all the sub categories Results1 1 of atleast 1 CookingSitesPersonalirish cooking Welcome to the  
    http://www.recipedude.com/search/CookingSites/Personal/Irish_Cooking/

18. The Irish Bookstore: Irish Cooking & Crafts
    Movies and Music irish cooking and Crafts Irish Isle New Irish Cuisine,Traditional Irish Music by Sharon O'Connor. Irish food has  
    http://www.oconnellstreet.com/cook.htm
    
    Extractions: New Irish Cuisine, Traditional Irish Music by Sharon O'Connor. Irish food has been undergoing a transformation during the past decade. Here are creative menus and delicious recipes from Ireland's most romantic country house hotels, adapted especially for American kitchens. A 50 minute CD of Irish music is included to set the mood. Aran Knitting by Alice Starmore. Alice Starmore's definitive explanation of an Irish Aran sweater and its development is surprising and fascinating. Arans are not ancient, andcontrary to popular legendthey were not developed as fishermen's garments. Starmore offers fairly convincing evidence that "true" Aran sweaters were adapted in this century from Scottish fishing ganseys. They are unarguably warm, practical, and beautiful, and here they are gorgeously photographed. Starmore, one of the knitting world's living treasures, includes specific cable patterns, patterns for 14 garments (both Aran and Celtic-style), and a clear, sensible guide to designing original Aran sweaters.

19. Northern Irish Cooking
    Since cooking facilities were often very limited in earlier times the Irish Stewwas cooked in a pot over the fire and today it really should be made in a pan  
    http://www.hwatson.force9.co.uk/regional cooking/northernireland.htm
    
    Extractions: LOVELY NORTHERN IRELAND by Marion Watson No, Northern Ireland, we haven’t forgotten you in our tour of Britain. Having lived there, indeed my elder daughter was born there, I shall never forget the beautiful interior, spectacular coastal scenery or the warmth and friendliness of the people. The coastline, climate and countryside have done much to influence the food produced and its history had affected its methods of preparation. It has been said that no-one in the Province is more than three generations from the land and much of the style of cooking and baking reflects this closeness to country life. It makes best use of wholesome and natural foods produced in a simple and unpretentious form which leaves the flavours of the products to speak for themselves. The plentiful rainfall keeps pastures damp and lush, ideal for good milk production which can be turned into cream, butter and cheese although in the past Ulster had little in the way of regional cheese. The good grassland is ideal for producing beef and the mild climate means that cattle can graze outside throughout the year giving succulence and flavour to the meat. Irish Spiced Beef is a good way of using brisket, one of the cheaper cuts of beef. The meat is covered in a mixture of spices and left in a cool place for a week whilst being turned every day. It is then slowly cooked for at least four hours over a bed of root vegetables to which stout or Guinness has been added. This can be eaten hot or cold, if the latter then leave to cool in the liquid, drain and press between two plates. It is a traditional Christmas dish.

20. Global Gourmet: Recipes, Cooking Tips, Contests & More
    Elegant irish cooking. About the Book Recipes  
    http://www.foodwine.com/
    
    Extractions: April 8, 2003 by Kate Heyhoe This season's asparagus crops have been especially tasty, plentiful, and so far, affordable. After the first month of the harvest, I've pretty much gorged myself on plain, simple steamed asparagus, with just butter and perhaps a shot of lemon juice. By now, I'm ready to embark on a more adventurous culinary journey with these luscious green spears. I'm tossing asparagus into pastas, risotti, and salads. Steaming gives way to roasting, baking, and blanching. Flavorings range from Asian sesame to Italian gorgonzola. In addition to the dozen recipes below, try serving aspargus in other ways, such as: Another amazing thing about asparagus: Unlike broccoli, it never seems to be scorned. I'm sure some people out there don't favor asparagus, but I have yet to meet one knowingly. So, whether you're enjoying it for yourself or serving it to others, fresh spring asparagus is the perfect guest, at breakfast, lunch or dinner.

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