by Kate Heyhoe
If you think Irish food is all corned beef and cabbage, wake up and smell the salmon, sea bass, and tender spring lamb.
Modern Irish chefs are taking their native bounty and turning it into exquisite gourmet fare. You can season food all you want, but everyone knows that fresh, quality ingredients are the real secret to great cooking. Inspired by Ireland's pristine coastline, fertile soil and fresh air, Ireland's native sons and daughters have studied other great cuisines and cooking techniques, and have returned home to transform their beloved native foods and traditional dishes into world-class meals, creating a foundation for new Irish cuisine.
The cookbooks below reflect today's Irish cooking, a combination of traditional favorites and fresh interpretations of the classics. This St. Patrick's Day, bypass the corned beef and consider serving rabbit with bacon in a creamy Irish whiskey sauce. A cozy, spring night beckons a bowl of mussels laced with garlic and potatoes. And anytime is right for traditional Irish soda bread or a dessert of rich, chocolatey Clontarf.
When you do try these recipes, don't forget to utter this fitting traditional toast to the new Irish chefs:
"May you look back on the past with as much pleasure as you look forward to the future."
Happy St. Patrick's Day...
Bain taitneamh as do bheile! (May your appetite be good!)
Kate's Global Kitchen for March 2002:
03/01/02 Salt: The World's Biggest Shaker
03/08/02 Irish Recipes: Old and New
03/15/02 Parsley: The Emerald Herb
03/22/02 Easter: My Ham Glazes Over
03/29/02 Focus on Flavor: When Less Is More
Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created March 2002
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