Biddy White Lennon

This book is a great introduction to Irish food. The beginning is the history and culture of Ireland that makes the food unique, and the recipes are easy to execute, and well written. Also they have converted the measurements and oven temperatures to American standards (they have both listed). Everything I have made so far has come out tasting good.
-Pg 176 Champ: Potato side dish, simple to make and very good. A good thing about this book is that they list variations of the recipe in the introduction.
-Pg 177 Colcannon: Also a simple potato side dish, though a little bit more like a hash than Champ, and a little heartier because of the addition of leafy vegetables.
-Pg 180 Dry-Panned mushrooms: When you cook mushrooms in a dry pan with just butter in the cap, they taste like mushrooms on a kabob on the grill. I did have a problem when my butter leaked onto my pan and started smoking.
-Pg 182 Leeks in Cream Sauce: This recipe tastes fantastic, but the texture can be a little off-putting. Its very mushy, and leeks left in large chunks can become stringy.
-Pg 206 Brown Soda Bread: I like whole wheat recipes, but this was very, very wheat-y. Luckily we had a lot of irish butter to slather on top, and then it wasn’t too bad.
-Pg 207 White Soda Bread: I love this recipe. This is the bread I make when I forgot how long yeast breads take and I want to make something quickly. It is a little dense, being a quick bread, but the flavor is very good.… (más)