A Donegal Son Returns

MENU: A Donegal Son Returns

When Virginia chef Cathal Armstrong goes home to his native Ireland, friends regale him with pints and fiddles—and the area’s best purveyors bring out delicious local ingredients for him to prepare a homecoming feast.

Lobster and Fennel Salad
Soak the sliced fennel in icy lemon water before serving to make the pieces extra-crisp.

Pan-fried Salmon with Citrus Vinaigrette
After pan-frying the fish fillets, top them with an intense citrus vinaigrette made from a combination of fresh orange, lemon and lime juices.

Roasted Lamb Loins with Herbs
By running the lamb loins with herbs, garlic and shallots, then searing and finishing them in the oven, the end result is succulent, delicately flavored meat.

Slow-Roasted Tomatoes
This dish is outstanding because it can be made with less-than-perfect tomatoes.

Irish Brown Bread (right)
Even though this bread is dense, hearty and complex-tasting, it requires no yeast and therefore no rising time.

Puff Pastry Apple Pie
Store-bought puff pastry makes this pie a cinch to prepare.