• ocuimin on February 02, 2010

  Recipes for using fresh farmers' market produce

Notes about Recipes in this book

• Farls

  • mjes on June 01, 2018

    I love Irish soda bread but had never heard of farls despite an Irish great-grandmother. This is a thick skillet bread, ideal for cast iron cooking. The instructions said to mix it with a palatte knife - an oddity that meant I had to try the recipe. I'd never dusted a pan with flour to test the temperature - another reason to try the recipe. Results are basically a dry-fried soda-yogurt biscuit - very tasty with a bit of butter and jam. I only discovered later that in Northern Ireland I would have fried in bacon drippings. I obviously have to make the recipe again.

• Cork beef stew

  • mjes on June 01, 2018

    This is a delightful simple beef stew: bacon-shallots-mushrooms-beef-stout. For a heavier dish, serve over mashed potatoes. No, I didn't have access to Irish wild mushrooms - I used a mixture of the mushrooms currently available in the market and reconstituted dried wild mushrooms native to the Pacific Northwest. This should work well with pearl onions if shallots are not at hand.

• The best shepherd's pie

  • TrishaCP on December 04, 2024

    Not sure if this is the best shepherd’s pie, but it was definitely tasty. My ground lamb was very fatty so I ended up degreasing the meat before continuing with the rest of the recipe.

• Mini rack of lamb with tzatziki

  • mharriman on June 22, 2021

    I used the idea of the olive oil and cumin seed rub, tzatziki sauce from this recipe but the roasting directions completely lacked trimming, prepping, or browning instructions. The prescribed oven temperature was also nixed by testers at American Test Kitchen, so I used ATK Cook’s Illustrated Meat Cookbook for trimming, prepping, and roasting with excellent results. That said, this recipe stands out for its use of the rub and tzatziki. It provides an easy way to infuse wonderful flavor without having to stand over a stove making a sauce. Fast and delicious.I plan to use it again in conjunction with my Cook’s Meat book.

• Roast asparagus, Knocklara and mint salad

  • mjes on June 01, 2018

    I suspect there is an error in the cookbook introductory material as Knocklara was originally a sheep's milk cheese producer. See https://www.facebook.com/Knockalara/ As noted the title mentions mint which does not appear in the recipe. Apparently the original recipe used mint leaves rather than mixed salad greens and someone forgot to change the title. From https://www.irishexaminer.com/archives/2010/0612/features/keeping-it-local-in-lismore-122217.html "Justin Green and his head chef Eddie Baguio had planned a delicious menu for the Slow Food feast. We had a salad of Knockalara Ewe’s Milk Cheese with asparagus, toasted hazelnuts and fresh mint leaves."

• Beetroot, goat's cheese, and walnut salad

  • mharriman on January 25, 2023

    We liked this pretty and flavorful salad. It was a very easy side dish to put together because I used already roasted beets. Paired with the goat cheese, walnuts, baby romaine lettuce, and author’s dressing recipe, the beets were delicious- not always easy to accomplish in my kitchen.