Kate Heyhoe

Kate's Global Kitchen

Irish Recipes: Old and New

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!)


Elegant Irish Cooking

About the Book


Traditional Irish Soda Bread
Roasted Peppered Salmon
     with Tomato-and-Basil Relish
Chocolate Steamed Pudding, "Clontarf"

Gourmet Ireland and Gourmet Ireland 2

About the Book


Wilted Cabbage Salad
     with Bacon and Cashel Blue Cheese
Loin of Hare
     with Bacon and Irish Whiskey Cream
Roasted Sea Bass
     with a Parsley and Caper Sauce
Brown Chicken Stock
Mussels with Potato and Garlic
Braised Lamb Shanks
     with Pearl Barley and Root Vegetables
Old-Fashioned Salmon Mayonnaise

The Irish Heritage Cookbook

About the Book


Lamb Folláin
Salmon and Spinach Terrine
Toasted Oatmeal and Bushmills Crème Brûlée
     with Rhubarb Compote


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.

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