The Irish pub cookbook

288 Pages·2013·11.57 MB·English

by  Johnson

IRISH PUB
THE COOKBOOK
Margaret M. Johnson
BY
Margaret M. Johnson
PHOTOGRAPHS BY
Leigh Beisch
FOOD PHOTOGRAPHS BY
Text copyright © 2006 by Margaret M. Johnson.
Scenic photographs copyright © 2006 by Margaret M. Johnson.
Food photographs copyright © 2006 by Leigh Beisch.
All rights reserved. No part of this book may be reproduced in any form
without written permission from the publisher.
The recipes for Bacon, Blue Cheese, and Courgette Soup and Bibb, Bacon,
and Apple Salad with Camembert Dressing are adapted with the permission
of Bord Bia (Irish Food Board). The recipe for Warm Scallop Salad with Cider
Dressing is adapted with the permission of Magners Irish Cider.
Photo credits: pages 22–23, courtesy of Johnnie Fox’s Pub; page 92,
courtesy of Shannon Development.
Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-2679-1
Designed by Ayako Akazawa
Prop styling by Sara Slavin
Food styling by Sandra Cook
Food stylist assistant Penny Zweidinger and Elisabet der Nederlanden
Photo assistant Angelica Cao
Typesetting by Janis Reed
The photographer wishes to thank the stupendous photo team of Sara,
Sandra, Angelica, Shashona, Penny, and Elisabet. It is always a pleasure
working with such a creative, fun group. I would also like to thank Chronicle
Books for another fun assignment, and mostly Ayako Akazawa for working
with us and supporting our efforts in this interesting project.
Chronicle Books LLC
680 Second Street
San Francisco, California 94107
www.chroniclebooks.com
For my husband, Carl, and my son, Mark,
who have never met a pub they didn’t like.
ACKNOWLEDGMENTS
I’d like to express my thanks to the Irish publicans and chefs who
contributed recipes and advice for this book, especially members of Irish
Pubs of Distinction; Cian Molloy, author of The Story of the Irish Pub; Bord
Bia (Irish Food Board), in Dublin and Chicago; Orla Carey of Tourism
Ireland; Gerry Lennon of Belfast Visitor and Convention Bureau; the
McNally Design Group and the Irish Pub Company, in Dublin; the Galway
Oyster Festival committee; the James Joyce Centre, Dublin; Roger Wort of
Ulster Magazines, Ltd., in Belfast; Caroline Workman of Foodstuff Ireland,
in Belfast; the Edward Dillon Company, in Dublin; and Roisin Hennerty and
Molly O’Loughlin of the Irish Dairy Board, in Chicago. Thanks also to Erin
Crawford, Renée Erhardt, and Kate Schumacher for assistance with recipe
testing; and to Madeleine Morel, my agent, who continues to provide
guidance and encouragement. Thanks go to Bill Le Blond, senior editor,
Chronicle Books, for his faith in me again, and to Amy Treadwell, for her
editorial assistance. Finally, heartfelt thanks to my husband, Carl, for his
continued indulgence in all things Irish!

DEBARRA FOLK CLUB, CLONAKILTY, COUNTY CORK
TABLE OF CONTENTS
I
NTRODUCTION
C O : S
HAPTER NE TARTERS
Mussels in Garlic and Guinness
Prawn Cocktail with Marie Rose Sauce
Salmon Cakes with Dill and Wine Sauce
Smoked Salmon Pâté
Oysters with Mignonette Sauce
Oysters Baked with Garlic and Herbs
Chicken Liver Pâté with Red Onion Marmalade
Deep-Fried St. Killian Cheese with Cumberland Sauce
Esther Dunne’s Bacon-Potato Cake
Blackboard Special: Blue Cheese–Stuffed Mushrooms with
Marmalade-Mustard Sauce
C T : S
HAPTER WO OUPS
Seafood Chowder
Farmhouse Vegetable Soup
Parsnip and Apple Soup
Blue Cheese Toasts
Pumpkin, Vanilla, and Wild-Garlic Soup
Cream of Cauliflower Soup
Paddy Burkes Pepper Soup