3 Lessons from Cathal Armstrong's My Irish Table
Cathal Armstrong's latest cookbook.
Photo © Ben Alsop

F&W Best New Chef 2006 Cathal Armstrong delves into the cooking of his Irish progenitors, updating it with a pro's reverence for flavor.

Lesson One
For people who love raw onion, Armstrong makes a surprisingly good egg salad by mixing six hard-boiled eggs with an entire yellow onion and a quarter cup of chives.

Lesson Two
Leftover mashed potatoes can be the basis for excellent potato pancakes: Mix them with egg, flour and salt and pan-fry until crisp.

Lesson Three
An inverted ramekin set under the crust in the center of a large potpie helps prevent the pastry from sinking into the stew simmering below it.

Recipe: Steamed Mussels with Lemon and Bay Leaf

Related: Interview with Cathal Armstrong
St. Patrick's Day Recipes
Hearty Irish Dinner

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