Gourmet Ireland 2 by Paul Rankin and Jeanne Rankin

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Notes about this book

  • msholl on May 04, 2024

    The chicken, barley, and parsley broth (p.88) is simple and satisfying...more than the sum of its parts. The recipe calls for simmering the whole chicken for 5 hours - instead, once the meat is fully cooked, I remove it from the bones, then return the bones to the broth for the remainder of the 5 hours. The Roast Pumpkin Soup and Gruyere and Parmesan Cheese Toasts (p.196-197) make a very nice meal. The fresh thyme gives the soup very good flavor. For the vegetable broth, I use a Moosewood recipe.

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  • ISBN 10 0912333340
  • ISBN 13 9780912333342
  • Published Apr 01 1998
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Kqed Books
  • Imprint Kqed Books

Publishers Text

In the past, some have considered the words Gourmet Ireland paradoxical, but Paul and Jeanne Rankin have used their extraordinary culinary talents to lay this belief to rest. In their new series, and this companion cookbook, Gourmet Ireland 2, the Rankins have created 30 new menus for every occasion; whether it be a summer barbecue, a family get-together, a romantic dinner for two, or a vegetarian feast.

Influenced by their travels the world over, Paul and Jeanne have brought their collaborative culinary knowledge and skill home to Paul's native Ireland and applied it to the country's great variety of fresh seafood, vegetables, and game. Owners of Northern Ireland's first Michelin starred restaurant, Roscoff, the couple shares over 100 new recipes in Gourmet Ireland 2, each of which reflect their love of food, travel, and culture.

Basic Irish comfort foods such as Smoked Bacon with Cabbage and Potatoes, Wheaten Bread, Venison with Red Wine, Black Pepper, and Thyme, and Summer Pudding are complemented by twists on old favorites like Risotto Molly Malone, Turkey Ossobuco, and Chocolate Bread and Butter Pudding with Marmalade Sauce. Drawing on culinary influences they have picked up on in their travels, the Rankins use fresh local ingredients to open up the cuisine and dash the unsavory myths about Irish cooking in recipes like Warm Goats' Cheese with Grilled Vegetables, Salmon Baked with Fresh Herbs and Pommes d'Amour, Chicken Stuffed with Lobster and Basil, and White Chocolate Mousse with Mandarine Puree.

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