My Irish Table Recipes from the Homeland and Restaurant

356 Pages·2014·10.99 MB·English

by  Cathal Armstrong

Copyright © 2014 by Cathal Armstrong
Photographs copyright © 2014 by Scott Suchman
Front cover photograph copyright © 2014 by Sang An
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, New
York, a Penguin Random House Company.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.
Food and prop styling for LC01, LC02, LC03, LC04, LC05, LC06, LC07, LC08, LC09, LC10, LC11, LC12, LC13, LC14, LC15, LC16,
LC17, LC18, LC19, LC20, LC21, LC22, LC23, LC24, LC25, LC26, LC27, LC28, and LC29 by Lisa Cherkasky
Food styling for front cover photograph by George Dolese
Prop styling for front cover photograph by Glenn Jenkins
Library of Congress Cataloging-in-Publication Data
Armstrong, Cathal.
My Irish table : recipes from the homeland and Restaurant Eve / Cathal Armstrong, David Hagedorn. — First edition.
pages cm
Includes index.
1. Cooking, Irish. 2. Cooking, American. I. Hagedorn, David, 1959- II. Restaurant Eve. III. Title.
TX717.5.A762 2014
641.59417–dc23
2013039099
Hardcover ISBN: 978-1-60774-430-6
eBook ISBN: 978-1-60774-431-3
v3.1_r1

CONTENTS
Acknowledgments
Introduction
CHAPTER ONE: First Things First: Irish Breakfast Like at Home
CHAPTER TWO: Rugby Matches, Croke Park, and Hurling Practice
CHAPTER THREE: What Mam Cooked
CHAPTER FOUR: Fridays Are for Fish
CHAPTER FIVE: Special Occasions
NANA’S SUNDAY DINNERS
SAINT PATRICK’S DAY
EASTER
MY BIRTHDAY DINNER
HALLOWEEN
CHRISTMAS EVE AND CHRISTMAS DAY
CHAPTER SIX: From Restaurant Eve
CHAPTER SEVEN: From Da’s Garden
CHAPTER EIGHT: Peggy’s Bread
CHAPTER NINE: All Things Sweet
CHAPTER TEN: Brine, Stocks, Sauces, and Relishes
Glossary
Resources
About the Authors
Index
Conversion Charts
To Mam, Da, and Meshelle,
who put me on the right road years ago
and keep me there now.
ACKNOWLEDGMENTS
FROM CATHAL: My sincerest gratitude to my children, Eve and Eamonn, for allowing Meshelle and
me to use their names on our restaurants and for putting up with their parents’ crazy schedules; to my
mother-in-law, Carmen Salang, who took care of the kids whenever we needed her to while we
worked on this book; to Alice Hanson for all the prep and time she put in; to Jeremy Hoffman and
Ryan Wheeler for keeping me organized; to David Hagedorn for driving me to the edge of insanity; to
Master Jason Yoo for keeping me fit and stress-free throughout this process; to our business partners
Todd Thrasher and Maria Chicas; to my brothers and sisters, who lent us their stories; to Joy Tutela,
our agent; and to Scott Suchman for the terrific photographs.
FROM DAVID: Very special thanks to my husband, Michael Widomski, who never complained about
eating Roast Leg of Pork and Dublin Coddle three days in a row (but drew the line at Steak and
Kidney Pie); to Meshelle and Cathal Armstrong for bringing up this crazy idea in the first place; to
Sally Swift, a supportive pal with great advice; to Carol Spier, the dearest friend I still haven’t met in
person and fellow hater of the serial comma; and to my sister, Claire, and my posse, Nycci Nellis,
Amber Pfau, and Amanda McClements, who let me prattle on endlessly about this project.