1 batch of crepes from Mastering the Art of French Cooking (click here for the recipe). This recipe uses 8 – 10 crepes. 4 blood oranges butter 1/2 c. pure maple syrup 3 T. cognac vanilla ice cream Supreme the oranges: with a sharp knife cut off both ends, then cut away the the rind [...]
4 lamb tongues 1 veal heart, trimmed of all fat and other unpleasantness 4 jalapenos 4 cloves of garlic 1/8 t. yellow mustard seeds 2 c. white vinegar 3/4 c. water s&p Cut the heart open into flat steaks, following the lines of the muscle going from top to bottom. Bring a large pot of [...]
2 1/2 c. water 3 lbs. apples (@10), peeled, cored and sliced. RESERVE THE PEELS 4 oz. candied ginger, minced 1 t. ground ginger 3 lemons 8 c. sugar Measure the apple slices — this recipe takes 8 cups. Zest the lemons and set zest aside. Squeeze all the juice from the lemons and save. [...]
RECIPE FOR BEEF FONDUE BOURGIGNON Measure vegetable or canola oil to fill your fondue pot(s) 1/2 full. Heat on the stovetop in a saucepan 'til it reaches 375 degrees.Very hot, but not smoking or (watch out!) boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're ready. CAREFULLY pour the oil into a fondue pot on the table. [...]
Tasmanian Sea Trout Marlene Dietrich Stove-top sous vide method using tap-water, Ziploc bags, a cast iron pot and a candy thermometer (the kind that clips onto the side of the pot) 2 T. butter 1/4 t. ground coriander seed 1 bulb fresh lemongrass, chopped 1 scallion, white part only, finely chopped 1/4 t. minced garlic [...]
There's plenty we Micks can be proud of: James Joyce, William Butler Yeats, Oscar Wilde, the Ballymaloe Cooking School, JFK and the history of How the Irish Saved Civilization. With March 17th just around the corner now's a good time to remember the wit of the Irish as well in the form of this great St. Patrick's Day recipe. Over at [...]
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