The Inn at Little Washington Cookbook: A Consuming Passion by Patrick O'Connell

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  • Chilled grilled black mission figs with Virginia country ham and lime cream

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: black mission figs; ground cinnamon; heavy cream; limes; nutmeg; chives; Virginia ham
    show

  • Chilled charcoal-grilled salmon in a mustard seed crust

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: whole salmon; mustard seeds; dill; wood chips
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  • Smoked oyster canapés with curry crème fraîche

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Grills & BBQ; Canapés / hors d'oeuvre
    • Ingredients: oysters; curry powder; turmeric; crème fraîche; French bread; chives; slivered almonds
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  • Country ham mousse

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Canapés / hors d'oeuvre; American
    • Ingredients: country ham; sour cream; heavy cream; brandy; chives; bread; pecans; pickled gherkins
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  • Napoleon of potato crisps, Maine lobster, and Ossetra caviar

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: whole lobsters; potatoes; garlic; crème fraîche; red onions; tomatoes; tarragon; chives; capers; limes; ground cumin; celery salt; ground cayenne pepper; osetra caviar; parsley; dry mustard; shallots; raspberry vinegar
    show

  • Fresh tuna tartare on tuna carpaccio with wasabi mayonnaise

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: soy sauce; rice vinegar; sesame oil; ground cayenne pepper; wasabi powder; mayonnaise; sesame seeds; chives; cilantro; limes; tuna steaks
    show

  • Carpaccio of baby lamb on arugula with mustard-rosemary sauce and tabouli

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: lamb loin; tarragon; thyme; dried oregano; basil; arugula; mint; capers; mayonnaise; rosemary; bulghur; parsley; shallots; tomatoes; Dijon mustard
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  • Vitello tonnato

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters; Italian
    • Ingredients: veal tenderloin; thyme; tuna steaks; egg yolks; anchovies; capers; heavy cream; olive oil; lemons; tomatoes; shallots; balsamic vinegar; Niçoise olives; chives
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  • Marinated shiitake mushrooms with chilled vermicelli

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Summer; Picnics & outdoors; Vegetarian
    • Ingredients: tomatoes; tomato paste; balsamic vinegar; thyme; herbes de Provence; Tabasco sauce; onions; shiitake mushrooms; vermicelli pasta; scallions; sesame oil; soy sauce; fresh ginger; five-spice powder
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  • Risotto with shrimp, oyster mushrooms, and country ham

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Rice dishes; Appetizers / starters
    • Ingredients: shellfish stock; oyster mushrooms; Arborio rice; butter; Parmesan cheese; shrimp; shallots; country ham; chives
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  • Crispy seared foie gras on polenta with country ham and blackberries

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters; American
    • Ingredients: shallots; bay leaves; blackberries; ground cassia; thyme; heavy cream; cornmeal; Parmesan cheese; raw foie gras; watercress; country ham; chives; blackcurrant jelly; frisée
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  • Scallops baked in their shells with Sauternes and black truffle

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: Sauternes wine; sea scallops; black truffles; white pepper; seaweed; garlic; potatoes; heavy cream; crème fraîche; ground cayenne pepper; red bell peppers; yellow bell peppers; green bell peppers
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  • Miniature caramelized onion tartlets

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: onions; eggs; heavy cream; celery salt; ground cayenne pepper; pie dough
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  • Fresh tuna cakes

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: tuna steaks; red onions; dill; cornichons; Niçoise olives; mayonnaise; dry mustard
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  • Shad roe with banana sauté and Chardonnay butter sauce

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: shad roe; butter; bananas; spinach; white pepper; nutmeg; Chardonnay wine; Champagne vinegar
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  • Soft-shell crab sauté with tomato, cilantro, lime, and hazelnuts

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: soft-shell crabs; hazelnuts; cilantro; tomatoes; limes; vinaigrette; chives; mayonnaise; dry mustard; haricot vert
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  • Half-seared tuna, salmon, and sea scallops in a fragrant cilantro and lime essence

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: soy sauce; lemons; dry sherry; fresh ginger; ground cayenne pepper; sesame oil; sesame seeds; cellophane noodles; tuna steaks; salmon; sea scallops; rice vinegar; fish sauce; limes; carrots; cilantro; jalapeño chiles; red bell peppers; yellow bell peppers; green bell peppers
    show

  • Timbales of fresh crabmeat and spinanch mousse

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters
    • Ingredients: heavy cream; spinach; eggs; nutmeg; white pepper; celery salt; ground cayenne pepper; lump crabmeat; Chardonnay wine; Champagne vinegar; shallots; butter; red bell peppers
    show

  • Fettuccine with morel mushrooms and country ham

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Pasta, doughs & sauces; Appetizers / starters
    • Ingredients: fettuccine pasta; morel mushrooms; Parmesan cheese; heavy cream; nutmeg; country ham; chives; shallots
    show

  • American foie gras sauté with black-eyed peas vinaigrette

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Appetizers / starters; American
    • Ingredients: salad greens; country ham; raw foie gras; shallots; balsamic vinegar; scallions; black-eyed peas; pork fat; bay leaves; parsley; tarragon; dry mustard; raspberry vinegar
    show

  • Puree of fresh asparagus soup with lemon cream

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Soups
    • Ingredients: leeks; potatoes; bay leaves; chicken stock; asparagus; heavy cream; lemons
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  • Our garden sorrel vichyssoise

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Soups
    • Ingredients: chicken stock; potatoes; sorrel; heavy cream; white pepper; chives
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  • Sweet red bell pepper soup with Sambuca cream

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Soups
    • Ingredients: fennel seeds; bay leaves; basil; jalapeño chiles; tomatoes; tomato paste; chicken stock; heavy cream; sambuca; red bell peppers
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  • Golden gazpacho

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Soups; Spanish; Vegan; Vegetarian
    • Ingredients: yellow tomatoes; cucumbers; celery; Tabasco sauce; ground cumin; celery salt; red onions; chives; yellow bell peppers; red bell peppers; green bell peppers
    show

  • Chilled peach soup with Virginia Riesling

    from The Inn at Little Washington Cookbook: A Consuming Passion The Inn at Little Washington Cookbook by Patrick O'Connell

    • Categories: Soups; Dessert; Summer; American; Vegetarian
    • Ingredients: Riesling wine; whole cloves; cinnamon sticks; bay leaves; peaches; oranges; heavy cream
    show

Notes about this book

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Notes about Recipes in this book

  • Coeur à la crème with raspberry sauce

    • babyfork on October 01, 2015

      I made this for Valentine's Day once a long time ago. Haven't used the molds I bought for it since. I'm sure it was tasty, but I don't remember being blown away. Will have to try again sometime and refresh my memory.

  • Puree of fresh asparagus soup with lemon cream

  • Lemon-rosemary sorbet with Campari

    • MissKoo on May 17, 2020

      My go-to sorbet to use as a palate cleanser for dinner parties or multi-course brunches. Beautiful served in antique china demitasse cups. When served this way, cutting the recipe in half provides more than enough. Scoop leftover sorbet into smaller wine glasses, top with fresh summer berries and some Prosecco, and you have a perfect summer dessert.

  • Salt-crusted currant rye bread

    • MissKoo on December 21, 2020

      I've made this bread many times and it never fails to get kudos. Served with soup and salad courses of multi-course dinner. Over the years I have cut back on the amount of salt used to encrust the bread and the brand of salt makes a difference too. I use Diamond Crystal kosher salt -- found David's kosher salt to be too intensely salty. The recipe does not specify what kind to rye flour to use. I've made it with both light and medium rye flours -- it has never obtained the dark color shown in the cookbook but still tastes wonderful just warm with butter, or with cheese or smoked salmon as recipe headnote suggests.

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  • ISBN 10 0679644962
  • ISBN 13 9780679644965
  • Published Nov 02 2011
  • Format eBook
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Random House Publishing Group
  • Imprint Random House Publishing Group

Publishers Text

Patrick O'Connell earned his Beard Best Chef Award (of 2001) with recipes like these from his exceptional restaurant in Virginia's Shenandoah Valley. Color photos.

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