Patrick O'Connell

The Virginia in the title refers to the Virginia ham Patrick O'Connell uses in the recipe. You could substitute any country ham or 1/2 pound of smoked ham. Fast Weekday Pastas
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When he was working as a caterer, Patrick O'Connell would often study the cookbooks at his local library during his downtime. He discovered his affinity for French food while reading the works of legendary writer Elizabeth David; he especially loved the sorrel sauce he found in her 1960 book, French Provincial Cooking. When he opened The Inn at Little Washington in Washington, Virginia, he experimented with sorrel in lots of different ways, eventually creating this exquisite, tangy mousse. Recipes from the French Masters
Provençal Tuna Burgers
Rating: Unrated
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The Inn at Little Washington's staff uses leftover sushi-quality tuna for these burgers, but they are just as good if you use fresh regular tuna. An Anchor Steam beer would have enough body to hold its own with them.
Mustard Seed-Crusted Salmon
Rating: Unrated
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The mustard seeds are a crunchy topping for the rich salmon. Amazing Seafood Recipes
Marinated Cabbage Slaw
Rating: Unrated
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This slaw needs to marinate in the refrigerator for at least 6 hours or overnight for the flavor to develop, so plan accordingly. Terrific Green Salads
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Lemonade
Rating: Unrated
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Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.Plus: Ultimate Cocktail Guide
Lemonade
Rating: Unrated
New!
Using sugar syrup is key to making lemonade that is evenly sweetened and has no undissolved sugar at the bottom.Plus: Ultimate Cocktail Guide
Apple and Walnut Cream Tart
Rating: Unrated
New!
A layer of ground walnuts adds a fresh nutty flavor to Patrick O'Connell's elegant dessert, served at The Inn at Little Washington in Washington, Virginia. Beautiful Desserts