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Boiling Bacon With Parsley Sauce From 'My Irish Table'

Cook the Book Kate Williams 8 comments

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Boiling Bacon with Parsley Sauce From 'My Irish Table'

Serious Eats Kate Williams Post a comment

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

President Obama Stew (Chicken Casserole) From 'My Irish Table'

Cook the Book Kate Williams Post a comment

As the story goes, Cathal Armstrong was cooking a variation of his mother's chicken casserole at home on his day off from working at his flagship Restaurant Eve when he got a phone call: President Obama was on his way to dine at Armstrong's restaurant. Since that night, he has renamed this simple chicken and vegetable stew "President Obama Stew." More

President Obama Stew (Chicken Casserole) From 'My Irish Table'

Serious Eats Kate Williams 5 comments

As the story goes, Cathal Armstrong was cooking a variation of his mother's chicken casserole at home on his day off from working at his flagship Restaurant Eve when he got a phone call: President Obama was on his way to dine at Armstrong's restaurant. Since that night, he has renamed this simple chicken and vegetable stew "President Obama Stew." More

Cashel Blue and Toasted Pecan Terrine With Frisée and Apple Jam From 'My Irish Table'

Cook the Book Kate Williams 1 comment

At Cathal Armstrong's flagship Restaurant Eve, they always serve a composed platter of Irish cheeses. One of Armstrong's favorites is Cashel Blue, a creamy and salty sheep's milk blue. More

Cashel Blue and Toasted Pecan Terrine with Frisée and Apple Jam From 'My Irish Table'

Serious Eats Kate Williams Post a comment

At Cathal Armstrong's flagship Restaurant Eve, they always serve a composed platter of Irish cheeses. One of Armstrong's favorites is Cashel Blue, a creamy and salty sheep's milk blue. More

Piccalilli From 'My Irish Table'

Cook the Book Kate Williams 5 comments

Piccalilli is a heavily spiced Irish relish derived from Indian pickles. Cathal Armstrong's recipe in his new cookbook, My Irish Table, blends golden beets, cipollini onions, cauliflower, and radishes with a vinegary paste made with turmeric, mustard, and sugar. More

Piccalilli From 'My Irish Table'

Serious Eats Kate Williams 2 comments

Piccalilli is a heavily spiced Irish relish derived from Indian pickles. Cathal Armstrong's recipe in his new cookbook, My Irish Table, blends golden beets, cipollini onions, cauliflower, and radishes with a vinegary paste made with turmeric, mustard, and sugar. More

Shepherd's Pie From 'My Irish Table'

Cook the Book Kate Williams 3 comments

Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes. More

Shepherd's Pie From 'My Irish Table'

Serious Eats Kate Williams 1 comment

Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes. More

Cook the Book: 'My Irish Table' by Cathal Armstrong

Cook the Book Kate Williams Closed

Happy Saint Patrick's! I'm sure many of you celebrated the holiday over the weekend with green drinks and general revelry. I'm here to suggest that you continue the Irish celebration with food—not just today, but all week long, by cooking along with famed Irish restauranteur, Cathal Armstrong. More

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