My Irish Table: Recipes from the Homeland and Restaurant Eve
The debut cookbook from Cathal Armstrong featuring 130 recipes showcasing modern Irish fare, along with stories about Armstrong's journey from Dublin to Washington, DC, and becoming an internationally recognized four-star chef, the owner of seven successful food and drink establishments, and a leader in the sustainable-food movement.
With its moderate climate and amazing natural resources, Ireland is a modern-day Eden, boasting lush, bountiful produce, world-renowned dairy, plentiful seafood, and grass-fed meats. In My Irish Table, sustainable food movement leader and four-star chef Cathal Armstrong celebrates the food of his homeland and chronicles his culinary journey from Dublin to Washington DC, where he runs seven beloved and critically lauded restaurants.
Featuring 130 delicious recipes—from Kerrygold Butter-Poached Lobster with Parsnips to Irish Stew, Shepherd’s Pie, and Mam’s Apple Pie—My Irish Table draws on Armstrong’s Irish upbringing as well as his professional experience and French culinary training. In his hands, Irish food is comforting yet elegant, rustic yet skillful, and My Irish Table invites you into his kitchen to explore the vibrant traditions and rich culinary landscape of the Emerald Isle.
MY REVIEW: Combining traditional Irish fare with French cuisine and his own creative blend of cultures and cooking trends, noted chef and restaurateur Cathal Armstrong invites all to feast from "My Irish Table". Along with contributor David Hagedorn, a recognized chef, restaurateur and food writer, Armstrong offers a compelling memoir and a fabulous, flavorful cookbook. At the heart of Armstrong's food life is his early childhood in Dublin with his family. His "Mam" was the baker supreme, and his "Da" was the avid gardener and cook. His father's love of gardening would literally plant the seed for Armstrong's involvement in the sustainable food movement and lead him to grow his own restaurant garden. Armstrong's lively recollection of his journey from cooking novice to acclaimed chef is quite entertaining. The side notes and stories accompanying each recipe add much to the enjoyment of this delightful book. Among the recollections and recipes: "Irish Breakfast"; "Potato and Leek Soup"; "Shepherd's Pie"; "Fish and Chips with Tartar Sauce"; "Spiced Beef Sandwiches"; "Irish Caesar Salad"; "Irish Coffee"; "Brussels Sprouts with Bacon"; "Cauliflower with Toasted Garlic and Black Pepper"; "Potato Rolls"; "Irish Soda Bread"; "Scones"; "Mam's Apple Pie"; "Lemon Cake"; "Mincemeat" and "Mince Pies"; and so much more. The descriptions of Ireland and its natural wonders which make it an internationally renowned producer of cheese, butter, meats, produce and many other consumables are indeed enticing. Potatoes are my favorite food since childhood, and the recipes and notes involving potatoes and Kerrygold butter put me in a little "potato paradise" all my own.
Book Copy Gratis Ten Speed Press via Blogging for Books
Cathal Armstrong
Irish chef Cathal Armstrong’s cuisine and philosophy
reflect ideas planted in the atypical Dublin household of his
childhood, where garlic was used fearlessly and fruits and vegetables
were grown in the garden. The family’s travel business launched
Armstrong into a myriad of different countries, cultures and cuisines
where he began to develop an appreciation for gastronomy in the
differing landscapes of Europe. As the family traveled, Armstrong was
educated in the languages he now speaks fluently: English, French,
Spanish, German and Irish. For those not versed in the Dubliner’s native
language, the “t” in Cathal is silent.
At the age of seven, Armstrong began his annual student exchange in France with the Boudain family. His food curriculum involved visiting truffle-farms and vineyards, eating peasant-style food and picking fruits and vegetables on the farm. These early culinary experiences inspired Armstrong’s philosophy. He is committed to sourcing locally, valuing animals and respecting the land, so much so that Armstrong cites innovative farmer David Lankford of Davon Crest Farms in Maryland as one of his biggest inspirations. Armstrong is now an active member of The American Farmland Trust, a non-profit organization dedicated to preserving and protecting the nation’s agricultural resources.
At the age of 20, Armstrong opened a fine dining restaurant in the Dublin suburbs with two partners. After a two-year tenure atThe Baytree, Armstrong decided to move to Washington DC where for the next 11 years he moved his way through various top kitchens learning the fundamentals from mentors including Greg Mitchell of New Heights and Jeffrey Buben of Bistro Bis. It was during his time spent at Gabriel under Gregory Hill that Armstrong met his future wife and business partner Meshelle Armstrong. Together, they dreamed of a place where they could balance a commitment to farmers with their vision of fine dining.
The Armstrongs found it in Alexandria, where in April 2004, 13 years after first arriving in DC, they opened Restaurant Eve. The modern American restaurant (with French, Spanish and Irish influences) showcased Armstrong’s playful personal style and deep-rooted commitment to purveyors. In the summer of 2006, Armstrong opened Eamonn’s A Dublin Chipper and PX, or The PX, a cocktail-driven speakeasy lounge five blocks from Restaurant Eve. Both venues are named for Armstrong’s children, Eve and Eamonn. Armstrong has since been inducted into the Share Our Strength Leadership Council, a group of culinary notables from around the country who advise this non-profit dedicated to eradicating childhood hunger in the U.S. Armstrong’s self-described “pork fetish” and the Irish roots at the base of his culinary experience are showcased in decadent but playful dishes like “Bacon, Egg, and Cheese.” The dish makes full use of the versatility of pork fat with a cured and braised pork belly, seared to order, a tender crepe with ham and leeks, and a rich golden cheddar foam.
At the age of seven, Armstrong began his annual student exchange in France with the Boudain family. His food curriculum involved visiting truffle-farms and vineyards, eating peasant-style food and picking fruits and vegetables on the farm. These early culinary experiences inspired Armstrong’s philosophy. He is committed to sourcing locally, valuing animals and respecting the land, so much so that Armstrong cites innovative farmer David Lankford of Davon Crest Farms in Maryland as one of his biggest inspirations. Armstrong is now an active member of The American Farmland Trust, a non-profit organization dedicated to preserving and protecting the nation’s agricultural resources.
At the age of 20, Armstrong opened a fine dining restaurant in the Dublin suburbs with two partners. After a two-year tenure atThe Baytree, Armstrong decided to move to Washington DC where for the next 11 years he moved his way through various top kitchens learning the fundamentals from mentors including Greg Mitchell of New Heights and Jeffrey Buben of Bistro Bis. It was during his time spent at Gabriel under Gregory Hill that Armstrong met his future wife and business partner Meshelle Armstrong. Together, they dreamed of a place where they could balance a commitment to farmers with their vision of fine dining.
The Armstrongs found it in Alexandria, where in April 2004, 13 years after first arriving in DC, they opened Restaurant Eve. The modern American restaurant (with French, Spanish and Irish influences) showcased Armstrong’s playful personal style and deep-rooted commitment to purveyors. In the summer of 2006, Armstrong opened Eamonn’s A Dublin Chipper and PX, or The PX, a cocktail-driven speakeasy lounge five blocks from Restaurant Eve. Both venues are named for Armstrong’s children, Eve and Eamonn. Armstrong has since been inducted into the Share Our Strength Leadership Council, a group of culinary notables from around the country who advise this non-profit dedicated to eradicating childhood hunger in the U.S. Armstrong’s self-described “pork fetish” and the Irish roots at the base of his culinary experience are showcased in decadent but playful dishes like “Bacon, Egg, and Cheese.” The dish makes full use of the versatility of pork fat with a cured and braised pork belly, seared to order, a tender crepe with ham and leeks, and a rich golden cheddar foam.
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