{"product_id":"my-irish-table-isbn-9781607744306","title":"My Irish Table","description":"\u003cb\u003eThe 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.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e     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 \u003ci\u003eMy Irish Table\u003c\/i\u003e, 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.\u003cbr\u003e    Featuring 130 delicious recipes—from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd’s Pie, and Mam’s Apple Pie—\u003ci\u003eMy Irish Table\u003c\/i\u003e 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 \u003ci\u003eMy Irish Table\u003c\/i\u003e invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.Acknowledgments \u003cbr\u003e Introduction\u003cbr\u003e  \u003cbr\u003e Chapter One: First Things First: Irish Breakfast Like At Home\u003cbr\u003e Chapter Two: Rugby Matches, Croke Park, And Hurling Practice\u003cbr\u003e Chapter Three: What Mam Cooked\u003cbr\u003e Chapter Four: Fridays Are For Fish\u003cbr\u003e Chapter Five: Special Occasions\u003cbr\u003e Nana’s Sunday Dinners\u003cbr\u003e Saint Patrick’s Day\u003cbr\u003e Easter\u003cbr\u003e My Birthday Dinner\u003cbr\u003e Halloween\u003cbr\u003e Christmas Eve And Christmas Day\u003cbr\u003e Chapter Six: From Restaurant Eve\u003cbr\u003e Chapter Seven: From Da’s Garden\u003cbr\u003e Chapter Eight: Peggy’s Bread\u003cbr\u003e Chapter Nine: All Things Sweet\u003cbr\u003e Chapter Ten: Brine, Stocks, Sauces, And Relishes\u003cbr\u003e  \u003cbr\u003e Glossary\u003cbr\u003e Resources\u003cbr\u003e Index\u003cbr\u003e Conversion Chart“Cathal’s culinary journey from Dublin to Restaurant Eve in Virginia makes riveting reading. This talented young man didn’t ‘lick it off a stone’, as we say in Ireland. His passion for food began in his Da’s vegetable garden, was fostered at his mother’s table, and further ignited by his childhood travels in France. The end result is a super talented young Irish chef with real values and buckets of talent of whom we can be truly proud.”\u003cbr\u003e —Darina Allen, author of \u003ci\u003eIrish Traditional Cooking\u003cb\u003e \u003c\/b\u003e\u003c\/i\u003eand\u003ci\u003e Forgotten Skills of Cooking\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “This is a scrumptious gathering of everything Irish. It has the haughty (foie gras with black pudding and pears) and the humble (cheese on toast), the familiar (a curing brine for ham) and the unusual (a homey dish called Dublin Coddle). Along the way you’ll meet Da and his garden and Mam and her array of stews (beef, Irish, and President Obama’s chicken). These are recipes you dare not live without.”\u003cbr\u003e —Phyllis Richman, former \u003ci\u003eWashington Post\u003c\/i\u003e restaurant critic\u003cbr\u003e  \u003cbr\u003e “Cathal has that rare combination of deep civic mindedness, compassion, and culinary talent. This book is full of wonderful recipes to explore, from a Saint Patrick’s Day roast leg of lamb with herb pesto to simple, classic brown bread. In the fine spirit of Darina Allen, Cathal is preserving Irish foodways, celebrating their rich traditions, and breathing new life into them.”\u003cbr\u003e —Alice Waters, proprietor of Chez Panisse and author of \u003ci\u003eThe Art of Simple Food\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “In this warm and personal tribute to Irish cuisine, Cathal Armstrong invites us to come home with him to his family’s kitchen, and celebrates his roots through the lens of an Irish chef cooking in America. Reading this book could make anyone wish they were Irish. Cooking from it will make you feel as if you are.”\u003cbr\u003e —Patrick O’Connell, author of \u003ci\u003ePatrick O’Connell’s Refined American Cuisine\u003c\/i\u003eDublin born, CATHAL ARMSTRONG is an internationally recognized chef with seven restaurants in the Washington, DC, area. Food \u0026amp; 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 \u003ci\u003eFood \u0026amp; Wine’s \u003c\/i\u003e “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 \u003ci\u003eOprah, Food \u0026amp; Wine, Southern Living, \u003c\/i\u003eand \u003ci\u003eMartha Stewart. \u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003eDAVID HAGEDORN was a chef and restaurateur for 25 years before becoming a food writer, chiefly for the\u003ci\u003e Washington Post.\u003c\/i\u003e His articles appear in metropolitan dailies throughout the country. He is the author, with Todd and Ellen Gray, of \u003ci\u003eThe New Jewish Table\u003c\/i\u003e and is currently working on other book projects.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePotato and Leek Soup\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003ePotato 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.\u003cbr\u003e\u003cbr\u003e 1\/4 cup unsalted butter, at room temperature\u003cbr\u003e 4 large leeks, white and light green parts only, sliced lengthwise and coarsely chopped, well washed (see How to Clean Leeks, below)\u003cbr\u003e 2 russet potatoes, peeled and cut into 1-inch pieces\u003cbr\u003e 4 cups chicken stock \u003cbr\u003e 1 cup heavy cream\u003cbr\u003e Kosher salt\u003cbr\u003e  \u003cbr\u003e Freshly ground black pepper\u003cbr\u003e Brown Bread (page 192), sliced\u003cbr\u003e  \u003cbr\u003e 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 \u003cbr\u003e 15 minutes. \u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e 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.\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e-------------------------------------------\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHow to Clean Leeks\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e 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.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301454041317,"sku":"NP9781607744306","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607744306.jpg?v=1767733302","url":"https:\/\/k12savings.com\/es\/products\/my-irish-table-isbn-9781607744306","provider":"K12savings","version":"1.0","type":"link"}