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Wanneer is St Patrick's Day 2018?

Wanneer is St Patrick's Day 2018?


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Jy het geluk: ons het alles wat u nodig het om u viering te beplan

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Gelukkige St. Patty's Day, seuns!

Op St Patrick's Day lyk dit asof almal skielik beweer dat hulle ten minste 'n bietjie Iers is. Dit is nie net groen bier en skemerkelkies nie. Ierse tradisie bepaal sekere kosse wat gewoonlik op die vakansie bedien word. Ander lande bied hul eie, unieke, unieke vieringe.

Maak nie saak hoe jy dit vier nie, dit is 'n vakansie wat jy nie wil misloop nie. Maar met al die opwinding rondom die lente en die gejaag van warmer weer, kan u vergeet dat die dag aanbreek; die vakansie van drink en dans kan jou maklik insluip.

St Patrick's Day val elke jaar op 17 Maart. Dit is omdat 17 Maart die herdenking is van die dood van Saint Patrick, die voorste beskermheilige van Ierland. Hierdie jaar het almal egter 'n bietjie ekstra geluk gekry: St Patrick's Day val op 'n Saterdag in 2018. Soos die lente omloop, is dit tyd om te begin beplan.

Maar moenie bekommerd wees nie. The Daily Meal beskik oor al die hulpbronne wat u nodig het om die feeste wat u verlang, aan te bied of by te woon.

As u op soek is na 'n meer tradisionele viering van St. Patty's Day, leer dan om 'n paar van die mees tradisionele Ierse geregte op die vakansie voor te berei. Gebruik 'n paar van hierdie spesiaal vervaardigde resepte om soos 'n ware Ier te eet. En as nagereg, bedien 'n heerlike soet of twee aan u gretige gaste met behulp van hierdie eenvoudige resepte.

Lees 'n paar van die gekste kosse wat nog ooit groen geverf is om iets meer snaaks en lekker te kook. Maak 'n paar heerlike lekkernye met die graan van Lucky Charm; hierdie resepte lyk so goed, dit is die enigste bederf wat jy aan die einde van die reënboog wil vind. Alles van u fees moet egter nie toegeeflik wees nie. Blaargroente kan in sommige feestelike resepte gebruik word om by te dra tot u gesonde, gelukkige St.

Natuurlik kan u nie vergeet van die mees gesogte deel van 'n deel van St. Patrick's Day -feeste nie, histories: Alkohol. As u ouer as 21 is, is die kans groot dat u partytjie 'n bietjie drank sal insluit, groen gekleur of nie. Versprei u drankieslys met 'n paar Ierse biere wat nie Guinness is nie (hoewel Guinness moontlik die gesondste keuse is). Leef dit op by een van Amerika se beste Ierse kroeë. Maar bowenal, wees veilig hierdie vakansie. Beskerm u lewer met hierdie 4 eenvoudige taktieke en bestel heerlike, heerlike Ierse kos om al die drank op te neem.

Van drankaanbevelings tot die aanbied van gidse, ons het u gedek. Vind dit en nog baie meer op The Daily Meal's St. Patrick's Day -bladsy.


St Patrick's Day-resepte van 'n beroemde sjef met 'n Michelin-ster

WASHINGTON - 'n Bordjie groen eiers en ham het moontlik voldoende geword vir 'n Sint Patricks Day -fees toe u 'n kind was, maar soos u gegroei het, het u smaak ook so geword.

As u 17 Maart met 'n meer verfynde spyskaart wil vier, het Patrick O'Connell, sjef en eienaar van The Inn at Little Washington, 'n paar idees - en nie een hiervan behels groen voedselkleursel nie.

Sy eerste wenk: Maak gebruik van die kleurpalet van Moeder Natuur. Hierdie tyd van die jaar is vroeë lente -groente makliker beskikbaar, en dit kan 'n bietjie groen by elke gewone gereg voeg.

By sy restaurant met twee Michelin-sterre maak O'Connell graag 'n puree van Italiaanse platblaar-pietersielie. Hy blancheer vinnig 'n groot tros in kookwater en gooi die blare in yswater. Nadat hy die stamme verwyder het, gooi hy die kruie saam met 'n bietjie aftreksel in 'n blender. Die eindproduk is 'n heldergroen vloeibare puree.

Verwante galery

Soet en hartig: Hier is 16 tertresepte.

O'Connell bevat die pietersielie -puree in botteragtige aartappels, wat hy saam met lamsvleis bedien.

'En dit word 'n briljante, helder blob groen op die bord wat die skottelgoed perfek afskakel,' het hy gesê.

Hy beveel ook aan om die puree in 'n risotto met morel -sampioene of selfs oor gnocchi te gebruik.

'N Ander gunsteling van O'Connell, wat die tuissjef maklik onder die knie het, is wat hy' 'n warboel tert groen 'noem. Die resep (sien hieronder) pas perfek byna enige vleis, of kan op sigself as 'n winterslaai staan.

O'Connell beskryf die gereg as 'n mengsel van gesnyde kool, gekook met 'n bietjie ui en spek, en dan geklee met asyn, 'n knippie suiker en "baie mosterdsaad."

'Dit het liggies verdwyn, en dan kan u dit saam met varkvleis gebruik, saam met vis, ons bedien dit selfs met 'n sagte krap,' het O'Connell gesê.

'Dit is 'n wonderlike veelsydige begeleiding-'n groente voor die lente wat heerlik knapperig en pragtig groen is. En op die laaste minuut gooi jy 'n paar blare waterblommetjies daarin. "

Verwante nuus

Kool is 'n stapelvoedsel by die meeste St. Patrick's Day -vieringe, veral as dit saam met koringvleis bedien word. Ongelukkig het O'Connell 'n manier om die blaargroen aan te trek.

Hy kook 'n bietjie ui en spek in 'n pan en voeg dan dun skywe savoykool by, wat volgens die sjef sag is en beter kook as standaardkool. Hy gooi sjampanje in die mengsel en laat dit kook. Dan voeg hy room by.

'En dit is 'n baie luukse, pragtige begeleiding,' het O'Connell gesê.

Ierse kookkuns is natuurlik nie beperk tot koringvleis en groente nie. O'Connell het gesê 'n ander manier om tradisionele Ierse kombuis in te sluit, is met 'n middagete, of selfs aan die ontbyttafel met 'n bak hawermout.

'En die Iere is natuurlik mal oor hul hawermout,' het hy gesê.

By The Inn at Little Washington bedien O'Connell 'n unieke soort hawermout - een "waarsonder mense nie kan lewe nie." Hy smaak Ierse hawer met 'n bietjie vanielje en esdoringstroop, en skep 'n soufflé.

Sy raad? Plaas 'n klontjie van die gaar hawermout in die bodem van 'n gesmeerde soufflégereg, en klits dan eierwitte en vou dit in 'n ander lepel hawermout.

'U plaas dit bo -op en bak dit ongeveer 7 of 8 minute totdat dit opgeblaas is, en dit is 'n heel ander wêreld,' het O'Connell gesê.

"Hawermout het nog nooit so elegant geproe nie."

O'Connell het die afgelope tyd baie gedink oor die Ierse kookkuns - en nie net as gevolg van St Patrick's Day nie. Hierdie April reis die sjef uit Virginia na Ierland om te kook in die bekroonde plattelandse hotel, Ballyfin.

O'Connell se sesgang-proe-spyskaart sal geregte insluit soos 'n knapperige Napoleon van afgekoelde Maine-kreef met Royal Oscietra-kaviaar en 'n truffel-gevulde bors van Kilkenny Farm Chicken op savoykool, gestamp in Champagne. Hierdie geleentheid is slegs een van vele wat beplan word vir die 40 -jarige viering van die Inn at Little Washington, en daar is nog kaartjies beskikbaar.

"Daar is baie maniere om die klassieke geure van die Ierse kombuis by te werk en te verfyn ... en almal wat tyd in Ierland deurgebring het, besef met watter goeie produkte hulle altyd moes werk," het O'Connell gesê.

'Ek dink as mense net anders dink oor die geure van Ierland, soos ons altyd met die geure van die Amerikaanse kombuis te doen gehad het, word u net 'n bietjie kreatief in die manier waarop u dit aanbied.'

Hierdie St. Patrick's Day, toets O'Connell se pietersieliepuree in u 'groen eiers'. U mag dalk net op 'n meer outentieke en heerlike manier struikel om die vakansie te vier.

Resep: 'n Tangle Tart of Greens

Met vergunning van Patrick O ’Connell, The Inn in Little Washington

  • ½ kop savoykool
  • 1 strook dik spek of 2 repies dun, in blokkies gesny
  • ½ groot rooi ui, in dun skywe gesny
  • 1 eetlepel mosterdsaad
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ tros waterkers, growwe stamme verwyder
  • Vars gemaalde peper na smaak
  1. Ontkern en sny die kool grof met 'n skerp mes of mandoline.
  2. Soteer die spek in 'n 10-duim-pan oor matige hitte tot ligbruin. Voeg die ui en kool by en soteer tot die kool begin verlep. Voeg mosterdsaad, suiker en asyn by en kook tot die kool sag maar nog bros is.
  3. Verwyder die pan van die hitte. Gooi die waterkers by en geur met peper. Bedien warm.

Bykomende resepte hierbo genoem kan gevind word in O ’Connell ’s kookboeke, “Patrick O ’Connell ’s Refined American Cuisine ” en “The Inn at Little Washington Cookbook. ”


St Patrick's Day-resepte van 'n beroemde sjef met 'n Michelin-ster

WASHINGTON - 'n Bordjie groen eiers en ham het moontlik voldoende geword vir 'n Sint Patricks Day -fees toe u 'n kind was, maar soos u gegroei het, het u smaak ook so geword.

As u 17 Maart wil vier met 'n meer verfynde spyskaart, het Patrick O'Connell, sjef en eienaar van The Inn at Little Washington, 'n paar idees - en nie een van hulle behels groen voedselkleursel nie.

Sy eerste wenk: Maak gebruik van die kleurpalet van Moeder Natuur. Hierdie tyd van die jaar is vroeë lente -groente makliker beskikbaar, en dit kan 'n bietjie groen by elke gewone gereg voeg.

By sy restaurant met twee Michelin-sterre maak O'Connell graag 'n puree van Italiaanse platblaar-pietersielie. Hy blancheer vinnig 'n groot tros in kookwater en gooi dan die blare in yswater. Nadat hy die stamme verwyder het, gooi hy die kruie saam met 'n bietjie aftreksel in 'n blender. Die eindproduk is 'n heldergroen vloeibare puree.

Verwante galery

Soet en hartig: Hier is 16 tertresepte.

O'Connell kombineer die pietersieliepuree in botteragtige aartappels, wat hy saam met lam bedien.

'En dit word hierdie briljante, helder groen blaadjie op die bord wat die skottelgoed perfek afskakel,' het hy gesê.

Hy beveel ook aan om die puree in 'n risotto met morel -sampioene te gebruik, of selfs oor gnocchi.

'N Ander gunsteling van O'Connell, wat die tuissjef maklik onder die knie het, is wat hy' 'n warboel tert groen 'noem. Die resep (sien hieronder) pas perfek by byna enige vleis, of kan op sigself as 'n winterslaai staan.

O'Connell beskryf die gereg as 'n mengsel van gesnyde kool, gekook met 'n bietjie ui en spek, en dan geklee met asyn, 'n knippie suiker en "baie mosterdsaad."

'Dit het liggies verdwyn, en dan kan u dit saam met varkvleis gebruik, saam met vis, ons bedien dit selfs met 'n sagte krap,' het O'Connell gesê.

'Dit is 'n wonderlike veelsydige begeleiding-'n groente voor die lente wat heerlik knapperig en pragtig groen is. En op die laaste minuut gooi jy 'n paar blare waterblommetjies daarin. "

Verwante nuus

Kool is 'n stapelvoedsel by die meeste St. Patrick's Day -vieringe, veral as dit saam met koringvleis bedien word. Ongelukkig het O'Connell 'n manier om die blaargroen aan te trek.

Hy kook 'n bietjie ui en spek in 'n pan en voeg dan dun skywe savoykool by, wat volgens die sjef sag is en beter kook as standaardkool. Hy gooi sjampanje in die mengsel en laat dit kook. Dan voeg hy room by.

'En dit is 'n baie luukse, pragtige begeleiding,' het O'Connell gesê.

Die Ierse kookkuns is natuurlik nie beperk tot koringvleis en groente nie. O'Connell het gesê 'n ander manier om tradisionele Ierse kookkuns in te sluit, is met 'n middagete, of selfs aan die ontbyttafel met 'n bak hawermout.

'En die Iere is natuurlik mal oor hul hawermout,' het hy gesê.

By The Inn at Little Washington bedien O'Connell 'n unieke soort hawermout - een "waarsonder mense nie kan lewe nie." Hy geur Ierse hawer met 'n bietjie vanielje en esdoringstroop, en skep 'n soufflé.

Sy raad? Plaas 'n klontjie van die gaar hawermout in die bodem van 'n gesmeerde soufflégereg, en klits dan eierwitte en vou dit in 'n ander lepel hawermout.

'U plaas dit bo -op en bak dit ongeveer 7 of 8 minute totdat dit opgeblaas is, en dit is 'n heel ander wêreld,' het O'Connell gesê.

"Hawermout het nog nooit so elegant geproe nie."

O'Connell het die afgelope tyd baie gedink oor die Ierse kookkuns - en nie net as gevolg van St Patrick's Day nie. Hierdie April reis die sjef uit Virginia na Ierland om te kook in die bekroonde plattelandse hotel, Ballyfin.

O'Connell se sesgang-proe-spyskaart sal geregte insluit soos 'n knapperige Napoleon van afgekoelde Maine-kreef met Royal Oscietra-kaviaar en 'n truffel-gevulde bors van Kilkenny Farm Chicken op savoykool, gestamp in Champagne. Hierdie geleentheid is slegs een van vele wat beplan word vir die 40 -jarige viering van die Inn at Little Washington, en daar is nog kaartjies beskikbaar.

"Daar is baie maniere om die klassieke geure van die Ierse kombuis by te werk en te verfyn ... en almal wat tyd in Ierland deurgebring het, besef met watter goeie produkte hulle altyd moes werk," het O'Connell gesê.

'Ek dink as mense net anders dink oor die geure van Ierland, soos ons altyd met die geure van die Amerikaanse kombuis te doen gehad het, word u net 'n bietjie kreatief in die manier waarop u dit aanbied.'

Hierdie St. Patrick's Day, toets O'Connell se pietersieliepuree in u 'groen eiers'. U mag dalk net op 'n meer outentieke en heerlike manier struikel om die vakansie te vier.

Resep: 'n Tangle Tart of Greens

Met vergunning Patrick O ’Connell, The Inn at Little Washington

  • ½ kop savoykool
  • 1 strook dik spek of 2 repies dun, in blokkies gesny
  • ½ groot rooi ui, in dun skywe gesny
  • 1 eetlepel mosterdsaad
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ tros waterkers, growwe stamme verwyder
  • Vars gemaalde peper na smaak
  1. Ontkern en sny die kool grof met 'n skerp mes of mandoline.
  2. Soteer die spek in 'n 10-duim-pan oor matige hitte tot ligbruin. Voeg die ui en kool by en soteer tot die kool begin verlep. Voeg mosterdsaad, suiker en asyn by en kook tot die kool sag is, maar steeds bros.
  3. Verwyder die pan van die hitte. Gooi die waterkers in en geur met peper. Bedien warm.

Bykomende resepte hierbo genoem kan gevind word in O ’Connell ’s kookboeke, “Patrick O ’Connell ’s Refined American Cuisine ” en “The Inn at Little Washington Cookbook. ”


St Patrick's Day-resepte van 'n beroemde sjef met 'n Michelin-ster

WASHINGTON - 'n Bordjie groen eiers en ham het moontlik voldoende geword vir 'n Sint Patricks Day -fees toe u 'n kind was, maar soos u gegroei het, het u smaak ook so geword.

As u 17 Maart wil vier met 'n meer verfynde spyskaart, het Patrick O'Connell, sjef en eienaar van The Inn at Little Washington, 'n paar idees - en nie een van hulle behels groen voedselkleursel nie.

Sy eerste wenk: Maak gebruik van die kleurpalet van Moeder Natuur. Hierdie tyd van die jaar is vroeë lente -groente makliker beskikbaar, en dit kan 'n bietjie groen by elke gewone gereg voeg.

By sy restaurant met twee Michelin-sterre maak O'Connell graag 'n puree van Italiaanse platblaar-pietersielie. Hy blancheer vinnig 'n groot tros in kookwater en gooi die blare in yswater. Nadat hy die stingels verwyder het, gooi hy die kruie saam met 'n bietjie aftreksel in 'n blender. Die eindproduk is 'n heldergroen vloeibare puree.

Verwante galery

Soet en hartig: Hier is 16 tertresepte.

O'Connell bevat die pietersielie -puree in botteragtige aartappels, wat hy saam met lamsvleis bedien.

'En dit word hierdie briljante, helder groen blaadjie op die bord wat die skottelgoed perfek afskakel,' het hy gesê.

Hy beveel ook aan om die puree in 'n risotto met morel -sampioene of selfs oor gnocchi te gebruik.

'N Ander gunsteling van O'Connell, wat die tuissjef maklik kan bemeester, is wat hy' 'n warboel tert groen 'noem. Die resep (sien hieronder) pas perfek by byna enige vleis, of kan op sigself as 'n winterslaai staan.

O'Connell beskryf die gereg as 'n mengsel van gesnyde kool, gekook met 'n bietjie ui en spek, en dan geklee met asyn, 'n knippie suiker en "baie mosterdsaad."

'Dit het liggies verdwyn, en dan kan u dit saam met varkvleis gebruik, saam met vis, ons bedien dit selfs met 'n sagte krap,' het O'Connell gesê.

'Dit is 'n wonderlike veelsydige begeleiding-'n groente voor die lente wat heerlik knapperig en pragtig groen is. En op die laaste minuut gooi jy 'n paar blare waterblommetjies daarin. "

Verwante nuus

Kool is 'n stapelvoedsel by die meeste St. Patrick's Day -vieringe, veral as dit saam met koringvleis bedien word. Ongelukkig het O'Connell 'n manier om die blaargroen aan te trek.

Hy kook 'n bietjie ui en spek in 'n pan en voeg dan dun skywe savoykool by, wat volgens die sjef sag is en beter kook as standaardkool. Hy gooi sjampanje in die mengsel en laat dit kook. Dan voeg hy room by.

'En dit is 'n baie luukse, pragtige begeleiding,' het O'Connell gesê.

Ierse kookkuns is natuurlik nie beperk tot koringvleis en groente nie. O'Connell het gesê 'n ander manier om tradisionele Ierse kombuis in te sluit, is met 'n middagete, of selfs aan die ontbyttafel met 'n bak hawermout.

'En die Iere is natuurlik mal oor hul hawermout,' het hy gesê.

By The Inn at Little Washington bedien O'Connell 'n unieke soort hawermout - een "waarsonder mense nie kan lewe nie." Hy smaak Ierse hawer met 'n bietjie vanielje en esdoringstroop, en skep 'n soufflé.

Sy raad? Plaas 'n klontjie van die gaar hawermout in die bodem van 'n gesmeerde soufflégereg, en klits dan eierwitte en vou dit in 'n ander lepel hawermout.

'U plaas dit bo -op en bak dit ongeveer 7 of 8 minute totdat dit opgeblaas is, en dit is 'n heel ander wêreld,' het O'Connell gesê.

"Hawermout het nog nooit so elegant geproe nie."

O'Connell het die afgelope tyd baie gedink oor die Ierse kookkuns - en nie net as gevolg van St Patrick's Day nie. Hierdie April reis die sjef uit Virginia na Ierland om te kook in die bekroonde plattelandse hotel, Ballyfin.

O'Connell se sesgang-proe-spyskaart sal geregte insluit soos 'n knapperige Napoleon van afgekoelde Maine-kreef met Royal Oscietra-kaviaar en 'n truffel-gevulde bors van Kilkenny Farm Chicken op savoykool, gestamp in Champagne. Hierdie geleentheid is slegs een van vele wat beplan word vir die 40 -jarige viering van die Inn at Little Washington, en daar is nog kaartjies beskikbaar.

"Daar is baie maniere om die klassieke geure van die Ierse kombuis by te werk en te verfyn ... en almal wat tyd in Ierland deurgebring het, besef met watter goeie produkte hulle altyd moes werk," het O'Connell gesê.

'Ek dink as mense net anders dink oor die geure van Ierland, soos ons altyd met die geure van die Amerikaanse kombuis te doen gehad het, word u net 'n bietjie kreatief in die manier waarop u dit aanbied.'

Hierdie St. Patrick's Day, toets O'Connell se pietersieliepuree in u 'groen eiers'. U mag dalk net op 'n meer outentieke en heerlike manier struikel om die vakansie te vier.

Resep: 'n Tangle Tart of Greens

Met vergunning Patrick O ’Connell, The Inn at Little Washington

  • ½ kop savoykool
  • 1 strook dik spek of 2 repies dun, in blokkies gesny
  • ½ groot rooi ui, in dun skywe gesny
  • 1 eetlepel mosterdsaad
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ tros waterkers, growwe stamme verwyder
  • Vars gemaalde peper na smaak
  1. Ontkern en sny die kool grof met 'n skerp mes of mandoline.
  2. Soteer die spek in 'n 10-duim-pan oor matige hitte tot ligbruin. Voeg die ui en kool by en soteer tot die kool begin verlep. Voeg mosterdsaad, suiker en asyn by en kook tot die kool sag maar nog bros is.
  3. Verwyder die pan van die hitte. Gooi die waterkers in en geur met peper. Bedien warm.

Bykomende resepte hierbo genoem kan gevind word in O ’Connell ’s kookboeke, “Patrick O ’Connell ’s Refined American Cuisine ” en “The Inn at Little Washington Cookbook. ”


St Patrick's Day-resepte van 'n beroemde sjef met 'n Michelin-ster

WASHINGTON - 'n Bordjie groen eiers en ham het moontlik voldoende geword vir 'n Sint Patricks Day -fees toe u 'n kind was, maar soos u gegroei het, het u smaak ook so geword.

As u 17 Maart wil vier met 'n meer verfynde spyskaart, het Patrick O'Connell, sjef en eienaar van The Inn at Little Washington, 'n paar idees - en nie een van hulle behels groen voedselkleursel nie.

Sy eerste wenk: Maak gebruik van die kleurpalet van Moeder Natuur. Hierdie tyd van die jaar is vroeë lente -groente makliker beskikbaar, en dit kan 'n bietjie groen by elke gewone gereg voeg.

By sy restaurant met twee Michelin-sterre maak O'Connell graag 'n puree van Italiaanse platblaar-pietersielie. Hy blancheer vinnig 'n groot tros in kookwater en gooi die blare in yswater. Nadat hy die stingels verwyder het, gooi hy die kruie saam met 'n bietjie aftreksel in 'n blender. Die eindproduk is 'n heldergroen vloeibare puree.

Verwante galery

Soet en hartig: Hier is 16 tertresepte.

O'Connell kombineer die pietersieliepuree in botteragtige aartappels, wat hy saam met lam bedien.

'En dit word 'n briljante, helder blob groen op die bord wat die skottelgoed perfek afskakel,' het hy gesê.

Hy beveel ook aan om die puree in 'n risotto met morel -sampioene te gebruik, of selfs oor gnocchi.

'N Ander gunsteling van O'Connell, wat die tuissjef maklik onder die knie het, is wat hy' 'n warboel tert groen 'noem. Die resep (sien hieronder) pas perfek byna enige vleis, of kan op sigself as 'n winterslaai staan.

O'Connell beskryf die gereg as 'n mengsel van gesnyde kool, gekook met 'n bietjie ui en spek, en dan geklee met asyn, 'n knippie suiker en "baie mosterdsaad."

'Dit het liggies verdwyn, en dan kan u dit saam met varkvleis gebruik, saam met vis, ons bedien dit selfs met 'n sagte krap,' het O'Connell gesê.

'Dit is 'n wonderlike veelsydige begeleiding-'n groente voor die lente wat heerlik knapperig en pragtig groen is. En op die laaste minuut gooi jy 'n paar blare waterblommetjies daarin. "

Verwante nuus

Kool is 'n stapelvoedsel by die meeste St. Patrick's Day -vieringe, veral as dit saam met koringvleis bedien word. Ongelukkig het O'Connell 'n manier om die blaargroen aan te trek.

Hy kook 'n bietjie ui en spek in 'n pan en voeg dan dun skywe savoykool by, wat volgens die sjef sag is en beter kook as standaardkool. Hy gooi sjampanje in die mengsel en laat dit kook. Dan voeg hy room by.

'En dit is 'n baie luukse, pragtige begeleiding,' het O'Connell gesê.

Ierse kookkuns is natuurlik nie beperk tot koringvleis en groente nie. O'Connell het gesê 'n ander manier om tradisionele Ierse kombuis in te sluit, is met 'n middagete, of selfs aan die ontbyttafel met 'n bak hawermout.

'En die Iere is natuurlik mal oor hul hawermout,' het hy gesê.

By The Inn at Little Washington bedien O'Connell 'n unieke soort hawermout - een "waarsonder mense nie kan lewe nie." Hy smaak Ierse hawer met 'n bietjie vanielje en esdoringstroop, en skep 'n soufflé.

Sy raad? Plaas 'n klontjie van die gaar hawermout in die bodem van 'n gesmeerde soufflégereg, en klits dan eierwitte en vou dit in 'n ander lepel hawermout.

'U plaas dit bo -op en bak dit ongeveer 7 of 8 minute totdat dit opgeblaas is, en dit is 'n heel ander wêreld,' het O'Connell gesê.

"Hawermout het nog nooit so elegant geproe nie."

O'Connell het die afgelope tyd baie gedink oor die Ierse kookkuns - en nie net as gevolg van St Patrick's Day nie. Hierdie April reis die sjef uit Virginia na Ierland om te kook in die bekroonde plattelandse hotel, Ballyfin.

O'Connell se sesgang-proe-spyskaart sal geregte insluit soos 'n knapperige Napoleon van afgekoelde Maine-kreef met Royal Oscietra-kaviaar en 'n truffel-gevulde bors van Kilkenny Farm Chicken op savoykool, gestamp in Champagne. Hierdie geleentheid is slegs een van vele wat beplan word vir 40 jaar van die viering van die Inn at Little Washington, en daar is nog kaartjies beskikbaar.

"Daar is baie maniere om die klassieke geure van die Ierse kombuis by te werk en te verfyn ... en almal wat tyd in Ierland deurgebring het, besef met watter goeie produkte hulle altyd moes werk," het O'Connell gesê.

'Ek dink as mense net anders dink oor die geure van Ierland, soos ons altyd met die geure van die Amerikaanse kombuis te doen gehad het, word u net 'n bietjie kreatief in die manier waarop u dit aanbied.'

Hierdie St. Patrick's Day, toets O'Connell se pietersieliepuree in u 'groen eiers'. U mag dalk net op 'n meer outentieke en heerlike manier struikel om die vakansie te vier.

Resep: 'n Tangle Tart of Greens

Met vergunning van Patrick O ’Connell, The Inn in Little Washington

  • ½ kop savoykool
  • 1 strook dik spek of 2 repies dun, in blokkies gesny
  • ½ groot rooi ui, in dun skywe gesny
  • 1 eetlepel mosterdsaad
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ tros waterkers, growwe stamme verwyder
  • Vars gemaalde peper na smaak
  1. Ontkern en sny die kool grof met 'n skerp mes of mandoline.
  2. Soteer die spek in 'n 10-duim-pan oor matige hitte tot ligbruin. Voeg die ui en kool by en soteer tot die kool begin verlep. Voeg mosterdsaad, suiker en asyn by en kook tot die kool sag maar nog bros is.
  3. Verwyder die pan van die hitte. Gooi die waterkers by en geur met peper. Bedien warm.

Bykomende resepte hierbo genoem kan gevind word in O ’Connell ’s kookboeke, “Patrick O ’Connell ’s Refined American Cuisine ” en “The Inn at Little Washington Cookbook. ”


St Patrick's Day-resepte van 'n beroemde sjef met 'n Michelin-ster

WASHINGTON - 'n Bordjie groen eiers en ham het moontlik voldoende geword vir 'n Sint Patricks Day -fees toe u 'n kind was, maar soos u gegroei het, het u smaak ook so geword.

As u 17 Maart wil vier met 'n meer verfynde spyskaart, het Patrick O'Connell, sjef en eienaar van The Inn at Little Washington, 'n paar idees - en nie een van hulle behels groen voedselkleursel nie.

Sy eerste wenk: Maak gebruik van die kleurpalet van Moeder Natuur. Hierdie tyd van die jaar is vroeë lente -groente makliker beskikbaar, en dit kan 'n bietjie groen by elke gewone gereg voeg.

By sy restaurant met twee Michelin-sterre maak O'Connell graag 'n puree van Italiaanse platblaar-pietersielie. Hy blancheer vinnig 'n groot tros in kookwater en gooi die blare in yswater. Nadat hy die stingels verwyder het, gooi hy die kruie saam met 'n bietjie aftreksel in 'n blender. Die eindproduk is 'n heldergroen vloeibare puree.

Verwante galery

Soet en hartig: Hier is 16 tertresepte.

O'Connell bevat die pietersielie -puree in botteragtige aartappels, wat hy saam met lamsvleis bedien.

'En dit word 'n briljante, helder blob groen op die bord wat die skottelgoed perfek afskakel,' het hy gesê.

Hy beveel ook aan om die puree in 'n risotto met morel -sampioene te gebruik, of selfs oor gnocchi.

'N Ander gunsteling van O'Connell, wat die tuissjef maklik kan bemeester, is wat hy' 'n warboel tert groen 'noem. Die resep (sien hieronder) pas perfek byna enige vleis, of kan op sigself as 'n winterslaai staan.

O'Connell beskryf die gereg as 'n mengsel van gesnyde kool, gekook met 'n bietjie ui en spek, en dan geklee met asyn, 'n knippie suiker en "baie mosterdsaad."

'Dit het liggies verdwyn, en dan kan u dit saam met varkvleis gebruik, saam met vis, ons bedien dit selfs met 'n sagte krap,' het O'Connell gesê.

'Dit is 'n wonderlike veelsydige begeleiding-'n groente voor die lente wat heerlik knapperig en pragtig groen is. En op die laaste minuut gooi jy 'n paar blare waterblommetjies daarin. "

Verwante nuus

Kool is 'n stapelvoedsel by die meeste St. Patrick's Day -vieringe, veral as dit saam met koringvleis bedien word. Ongelukkig het O'Connell 'n manier om die blaargroen aan te trek.

Hy kook 'n bietjie ui en spek in 'n pan en voeg dan dun skywe savoykool by, wat volgens die sjef sag is en beter kook as standaardkool. Hy gooi sjampanje in die mengsel en laat dit kook. Dan voeg hy room by.

'En dit is 'n baie luukse, pragtige begeleiding,' het O'Connell gesê.

Die Ierse kookkuns is natuurlik nie beperk tot koringvleis en groente nie. O'Connell het gesê 'n ander manier om tradisionele Ierse kombuis in te sluit, is met 'n middagete, of selfs aan die ontbyttafel met 'n bak hawermout.

'En die Iere is natuurlik mal oor hul hawermout,' het hy gesê.

By The Inn at Little Washington bedien O'Connell 'n unieke soort hawermout - een "waarsonder mense nie kan lewe nie." Hy geur Ierse hawer met 'n bietjie vanielje en esdoringstroop, en skep 'n soufflé.

Sy raad? Plaas 'n klontjie van die gaar hawermout in die bodem van 'n gesmeerde soufflégereg, en klits dan eierwitte en vou dit in 'n ander lepel hawermout.

'U plaas dit bo -op en bak dit ongeveer 7 of 8 minute totdat dit opgeblaas is, en dit is 'n heel ander wêreld,' het O'Connell gesê.

"Hawermout het nog nooit so elegant geproe nie."

O'Connell het die afgelope tyd baie gedink oor die Ierse kookkuns - en nie net as gevolg van St Patrick's Day nie. Hierdie April reis die sjef uit Virginia na Ierland om te kook in die bekroonde landhuishotel, Ballyfin.

O'Connell se sesgang-proe-spyskaart sal geregte insluit soos 'n knapperige Napoleon van afgekoelde Maine-kreef met Royal Oscietra-kaviaar en 'n truffel-gevulde bors van Kilkenny Farm Chicken op savoykool, gestamp in Champagne. Hierdie geleentheid is slegs een van vele wat beplan word vir die 40 -jarige viering van die Inn at Little Washington, en daar is nog kaartjies beskikbaar.

"Daar is baie maniere om die klassieke geure van die Ierse kombuis by te werk en te verfyn ... en almal wat tyd in Ierland deurgebring het, besef met watter goeie produkte hulle altyd moes werk," het O'Connell gesê.

'Ek dink as mense net anders dink oor die geure van Ierland, soos ons altyd met die geure van die Amerikaanse kombuis te doen gehad het, word u net 'n bietjie kreatief in die manier waarop u dit aanbied.'

Hierdie St. Patrick's Day, toets O'Connell se pietersieliepuree in u 'groen eiers'. U mag dalk net op 'n meer outentieke en heerlike manier struikel om die vakansie te vier.

Resep: 'n Tangle Tart of Greens

Met vergunning Patrick O ’Connell, The Inn at Little Washington

  • ½ kop savoykool
  • 1 strook dik spek of 2 repies dun, in blokkies gesny
  • ½ groot rooi ui, in dun skywe gesny
  • 1 eetlepel mosterdsaad
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ tros waterkers, growwe stamme verwyder
  • Vars gemaalde peper na smaak
  1. Ontkern en sny die kool grof met 'n skerp mes of mandoline.
  2. Soteer die spek in 'n 10-duim-pan oor matige hitte tot ligbruin. Voeg die ui en kool by en soteer tot die kool begin verlep. Voeg mosterdsaad, suiker en asyn by en kook tot die kool sag is, maar steeds bros.
  3. Verwyder die pan van die hitte. Gooi die waterkers in en geur met peper. Bedien warm.

Bykomende resepte hierbo genoem kan gevind word in O ’Connell ’s kookboeke, “Patrick O ’Connell ’s Refined American Cuisine ” en “The Inn at Little Washington Cookbook. ”


St Patrick's Day-resepte van 'n beroemde sjef met 'n Michelin-ster

WASHINGTON - 'n Bordjie groen eiers en ham het moontlik voldoende geword vir 'n Sint Patricks Day -fees toe u 'n kind was, maar soos u gegroei het, het u smaak ook so geword.

As u 17 Maart wil vier met 'n meer verfynde spyskaart, het Patrick O'Connell, sjef en eienaar van The Inn at Little Washington, 'n paar idees - en nie een van hulle behels groen voedselkleursel nie.

Sy eerste wenk: Maak gebruik van die kleurpalet van Moeder Natuur. This time of year, early spring vegetables are more readily available, and they can add a pop of green to any ordinary dish.

At his two-Michelin star restaurant, O’Connell likes to make a puree of Italian flat-leaf parsley. He quickly blanches a big bunch in boiling water, then drops the leaves into ice water. After removing the stems, he puts the herbs into a blender, along with some stock. The end product is a bright green liquid puree.

Related Gallery

Sweet and savory: Here are 16 pie recipes.

O’Connell incorporates the parsley puree into buttery whipped potatoes, which he serves alongside lamb.

“And it becomes this brilliant bright blob of green on the plate that really sets the dish off perfectly,” he said.

He also recommends using the puree in a risotto with morel mushrooms, or even over gnocchi.

Another favorite of O’Connell’s, which is easy for the home chef to master, is what he calls “a tangle tart of greens.” The recipe (see below) pairs perfectly with almost any meat, or can stand by itself as a winter salad.

O’Connell describes the dish as a mixture of sliced cabbage, cooked with a little onion and bacon, and then dressed with vinegar, a pinch of sugar and “lots and lots of mustard seed.”

“It’s wilted down lightly and then you can use that with roast pork, you can use that with fish, we even serve it with a soft shell crab,” O’Connell said.

“It’s a wonderfully versatile accompaniment — a pre-spring vegetable that’s wonderfully crunchy and beautifully green. And at the last minute, you whip into it some leaves of watercress.”

Verwante nuus

Cabbage is a staple at most St. Patrick’s Day celebrations, especially when served with corned beef. Unsurprisingly, O’Connell has a way to dress up the leafy green.

He cooks a little onion and bacon in a pan, and then adds thin slices of savoy cabbage, which the chef said is tender and cooks better than standard cabbage. He pours Champagne into the mixture and lets it cook down. Then, he adds cream.

“And it is a very luxurious, gorgeous accompaniment,” O’Connell said.

Of course, Irish cooking isn’t limited to corned beef and greens. O’Connell said another way to incorporate traditional Irish cuisine is with an afternoon tea, or even at the breakfast table with a bowl of oatmeal.

“And of course, the Irish love their oatmeal,” he said.

At The Inn at Little Washington, O’Connell serves a unique type of oatmeal — one “that people can’t live without.” He flavors Irish oats with a little vanilla and maple syrup, and creates a soufflé.

His advice? Place a dollop of the cooked oatmeal in the bottom of a buttered soufflé dish, and then whip egg whites and fold that into another spoonful of the oatmeal.

“You place that on top and you bake it for about 7 or 8 minutes until it’s puffed, and it’s a whole different world,” O’Connell said.

“Oatmeal has never tasted so elegant.”

O’Connell’s been thinking a lot about Irish cuisine lately — and not just because of St. Patrick’s Day. This April, the Virginia-based chef is traveling to Ireland to cook at the award-winning country house hotel, Ballyfin.

O’Connell’s six-course tasting menu will include dishes such as crispy napoleon of chilled Maine lobster with Royal Oscietra caviar, and truffle-stuffed breast of Kilkenny Farm Chicken on savoy cabbage, braised in Champagne. This event is just one of many planned for 40 years of celebrating the Inn at Little Washington, and tickets are still available.

“There are many ways to update and refine the classic flavors of Irish cuisine … and anyone who’s spent time in Ireland realizes what great products they’ve always had to work with,” O’Connell said.

“I think if people just think differently about the flavors of Ireland, as we’ve always had to do with the flavors of American cuisine, you just become a little creative in how you present them.”

This St. Patrick’s Day, test out O’Connell’s parsley puree in your “green eggs.” You may just stumble on a more authentic and delicious way to celebrate the holiday.

Recipe: A Tangle Tart of Greens

Courtesy Patrick O’Connell, The Inn at Little Washington

  • ½ head savoy cabbage
  • 1 strip thick bacon or 2 strips thin, diced
  • ½ large red onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ bunch watercress, coarse stems removed
  • Freshly ground pepper to taste
  1. Core and coarsely shred the cabbage with a sharp knife or mandoline.
  2. In a 10-inch skillet, sauté the bacon over medium heat until lightly browned. Add the onion and cabbage and sauté until the cabbage begins to wilt. Add the mustard seeds, sugar, and vinegar and cook until the cabbage is tender but still crisp.
  3. Verwyder die pan van die hitte. Toss in the watercress and season with pepper. Bedien warm.

Additional recipes mentioned above can be found in O’Connell’s cookbooks, “Patrick O’Connell’s Refined American Cuisine” and “The Inn at Little Washington Cookbook.”


St. Patrick’s Day recipes from a famous Michelin-star chef

WASHINGTON — A plate of green eggs and ham may have sufficed for a St. Patrick’s Day feast when you were a child, but as you’ve grown, so has your palate.

If you’re looking to celebrate March 17 with a more refined menu, Patrick O’Connell, chef and proprietor of The Inn at Little Washington, has some ideas — and none of them involve green food coloring.

His first tip: Take advantage of Mother Nature’s color palette. This time of year, early spring vegetables are more readily available, and they can add a pop of green to any ordinary dish.

At his two-Michelin star restaurant, O’Connell likes to make a puree of Italian flat-leaf parsley. He quickly blanches a big bunch in boiling water, then drops the leaves into ice water. After removing the stems, he puts the herbs into a blender, along with some stock. The end product is a bright green liquid puree.

Related Gallery

Sweet and savory: Here are 16 pie recipes.

O’Connell incorporates the parsley puree into buttery whipped potatoes, which he serves alongside lamb.

“And it becomes this brilliant bright blob of green on the plate that really sets the dish off perfectly,” he said.

He also recommends using the puree in a risotto with morel mushrooms, or even over gnocchi.

Another favorite of O’Connell’s, which is easy for the home chef to master, is what he calls “a tangle tart of greens.” The recipe (see below) pairs perfectly with almost any meat, or can stand by itself as a winter salad.

O’Connell describes the dish as a mixture of sliced cabbage, cooked with a little onion and bacon, and then dressed with vinegar, a pinch of sugar and “lots and lots of mustard seed.”

“It’s wilted down lightly and then you can use that with roast pork, you can use that with fish, we even serve it with a soft shell crab,” O’Connell said.

“It’s a wonderfully versatile accompaniment — a pre-spring vegetable that’s wonderfully crunchy and beautifully green. And at the last minute, you whip into it some leaves of watercress.”

Verwante nuus

Cabbage is a staple at most St. Patrick’s Day celebrations, especially when served with corned beef. Unsurprisingly, O’Connell has a way to dress up the leafy green.

He cooks a little onion and bacon in a pan, and then adds thin slices of savoy cabbage, which the chef said is tender and cooks better than standard cabbage. He pours Champagne into the mixture and lets it cook down. Then, he adds cream.

“And it is a very luxurious, gorgeous accompaniment,” O’Connell said.

Of course, Irish cooking isn’t limited to corned beef and greens. O’Connell said another way to incorporate traditional Irish cuisine is with an afternoon tea, or even at the breakfast table with a bowl of oatmeal.

“And of course, the Irish love their oatmeal,” he said.

At The Inn at Little Washington, O’Connell serves a unique type of oatmeal — one “that people can’t live without.” He flavors Irish oats with a little vanilla and maple syrup, and creates a soufflé.

His advice? Place a dollop of the cooked oatmeal in the bottom of a buttered soufflé dish, and then whip egg whites and fold that into another spoonful of the oatmeal.

“You place that on top and you bake it for about 7 or 8 minutes until it’s puffed, and it’s a whole different world,” O’Connell said.

“Oatmeal has never tasted so elegant.”

O’Connell’s been thinking a lot about Irish cuisine lately — and not just because of St. Patrick’s Day. This April, the Virginia-based chef is traveling to Ireland to cook at the award-winning country house hotel, Ballyfin.

O’Connell’s six-course tasting menu will include dishes such as crispy napoleon of chilled Maine lobster with Royal Oscietra caviar, and truffle-stuffed breast of Kilkenny Farm Chicken on savoy cabbage, braised in Champagne. This event is just one of many planned for 40 years of celebrating the Inn at Little Washington, and tickets are still available.

“There are many ways to update and refine the classic flavors of Irish cuisine … and anyone who’s spent time in Ireland realizes what great products they’ve always had to work with,” O’Connell said.

“I think if people just think differently about the flavors of Ireland, as we’ve always had to do with the flavors of American cuisine, you just become a little creative in how you present them.”

This St. Patrick’s Day, test out O’Connell’s parsley puree in your “green eggs.” You may just stumble on a more authentic and delicious way to celebrate the holiday.

Recipe: A Tangle Tart of Greens

Courtesy Patrick O’Connell, The Inn at Little Washington

  • ½ head savoy cabbage
  • 1 strip thick bacon or 2 strips thin, diced
  • ½ large red onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ bunch watercress, coarse stems removed
  • Freshly ground pepper to taste
  1. Core and coarsely shred the cabbage with a sharp knife or mandoline.
  2. In a 10-inch skillet, sauté the bacon over medium heat until lightly browned. Add the onion and cabbage and sauté until the cabbage begins to wilt. Add the mustard seeds, sugar, and vinegar and cook until the cabbage is tender but still crisp.
  3. Verwyder die pan van die hitte. Toss in the watercress and season with pepper. Bedien warm.

Additional recipes mentioned above can be found in O’Connell’s cookbooks, “Patrick O’Connell’s Refined American Cuisine” and “The Inn at Little Washington Cookbook.”


St. Patrick’s Day recipes from a famous Michelin-star chef

WASHINGTON — A plate of green eggs and ham may have sufficed for a St. Patrick’s Day feast when you were a child, but as you’ve grown, so has your palate.

If you’re looking to celebrate March 17 with a more refined menu, Patrick O’Connell, chef and proprietor of The Inn at Little Washington, has some ideas — and none of them involve green food coloring.

His first tip: Take advantage of Mother Nature’s color palette. This time of year, early spring vegetables are more readily available, and they can add a pop of green to any ordinary dish.

At his two-Michelin star restaurant, O’Connell likes to make a puree of Italian flat-leaf parsley. He quickly blanches a big bunch in boiling water, then drops the leaves into ice water. After removing the stems, he puts the herbs into a blender, along with some stock. The end product is a bright green liquid puree.

Related Gallery

Sweet and savory: Here are 16 pie recipes.

O’Connell incorporates the parsley puree into buttery whipped potatoes, which he serves alongside lamb.

“And it becomes this brilliant bright blob of green on the plate that really sets the dish off perfectly,” he said.

He also recommends using the puree in a risotto with morel mushrooms, or even over gnocchi.

Another favorite of O’Connell’s, which is easy for the home chef to master, is what he calls “a tangle tart of greens.” The recipe (see below) pairs perfectly with almost any meat, or can stand by itself as a winter salad.

O’Connell describes the dish as a mixture of sliced cabbage, cooked with a little onion and bacon, and then dressed with vinegar, a pinch of sugar and “lots and lots of mustard seed.”

“It’s wilted down lightly and then you can use that with roast pork, you can use that with fish, we even serve it with a soft shell crab,” O’Connell said.

“It’s a wonderfully versatile accompaniment — a pre-spring vegetable that’s wonderfully crunchy and beautifully green. And at the last minute, you whip into it some leaves of watercress.”

Verwante nuus

Cabbage is a staple at most St. Patrick’s Day celebrations, especially when served with corned beef. Unsurprisingly, O’Connell has a way to dress up the leafy green.

He cooks a little onion and bacon in a pan, and then adds thin slices of savoy cabbage, which the chef said is tender and cooks better than standard cabbage. He pours Champagne into the mixture and lets it cook down. Then, he adds cream.

“And it is a very luxurious, gorgeous accompaniment,” O’Connell said.

Of course, Irish cooking isn’t limited to corned beef and greens. O’Connell said another way to incorporate traditional Irish cuisine is with an afternoon tea, or even at the breakfast table with a bowl of oatmeal.

“And of course, the Irish love their oatmeal,” he said.

At The Inn at Little Washington, O’Connell serves a unique type of oatmeal — one “that people can’t live without.” He flavors Irish oats with a little vanilla and maple syrup, and creates a soufflé.

His advice? Place a dollop of the cooked oatmeal in the bottom of a buttered soufflé dish, and then whip egg whites and fold that into another spoonful of the oatmeal.

“You place that on top and you bake it for about 7 or 8 minutes until it’s puffed, and it’s a whole different world,” O’Connell said.

“Oatmeal has never tasted so elegant.”

O’Connell’s been thinking a lot about Irish cuisine lately — and not just because of St. Patrick’s Day. This April, the Virginia-based chef is traveling to Ireland to cook at the award-winning country house hotel, Ballyfin.

O’Connell’s six-course tasting menu will include dishes such as crispy napoleon of chilled Maine lobster with Royal Oscietra caviar, and truffle-stuffed breast of Kilkenny Farm Chicken on savoy cabbage, braised in Champagne. This event is just one of many planned for 40 years of celebrating the Inn at Little Washington, and tickets are still available.

“There are many ways to update and refine the classic flavors of Irish cuisine … and anyone who’s spent time in Ireland realizes what great products they’ve always had to work with,” O’Connell said.

“I think if people just think differently about the flavors of Ireland, as we’ve always had to do with the flavors of American cuisine, you just become a little creative in how you present them.”

This St. Patrick’s Day, test out O’Connell’s parsley puree in your “green eggs.” You may just stumble on a more authentic and delicious way to celebrate the holiday.

Recipe: A Tangle Tart of Greens

Courtesy Patrick O’Connell, The Inn at Little Washington

  • ½ head savoy cabbage
  • 1 strip thick bacon or 2 strips thin, diced
  • ½ large red onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ bunch watercress, coarse stems removed
  • Freshly ground pepper to taste
  1. Core and coarsely shred the cabbage with a sharp knife or mandoline.
  2. In a 10-inch skillet, sauté the bacon over medium heat until lightly browned. Add the onion and cabbage and sauté until the cabbage begins to wilt. Add the mustard seeds, sugar, and vinegar and cook until the cabbage is tender but still crisp.
  3. Verwyder die pan van die hitte. Toss in the watercress and season with pepper. Bedien warm.

Additional recipes mentioned above can be found in O’Connell’s cookbooks, “Patrick O’Connell’s Refined American Cuisine” and “The Inn at Little Washington Cookbook.”


St. Patrick’s Day recipes from a famous Michelin-star chef

WASHINGTON — A plate of green eggs and ham may have sufficed for a St. Patrick’s Day feast when you were a child, but as you’ve grown, so has your palate.

If you’re looking to celebrate March 17 with a more refined menu, Patrick O’Connell, chef and proprietor of The Inn at Little Washington, has some ideas — and none of them involve green food coloring.

His first tip: Take advantage of Mother Nature’s color palette. This time of year, early spring vegetables are more readily available, and they can add a pop of green to any ordinary dish.

At his two-Michelin star restaurant, O’Connell likes to make a puree of Italian flat-leaf parsley. He quickly blanches a big bunch in boiling water, then drops the leaves into ice water. After removing the stems, he puts the herbs into a blender, along with some stock. The end product is a bright green liquid puree.

Related Gallery

Sweet and savory: Here are 16 pie recipes.

O’Connell incorporates the parsley puree into buttery whipped potatoes, which he serves alongside lamb.

“And it becomes this brilliant bright blob of green on the plate that really sets the dish off perfectly,” he said.

He also recommends using the puree in a risotto with morel mushrooms, or even over gnocchi.

Another favorite of O’Connell’s, which is easy for the home chef to master, is what he calls “a tangle tart of greens.” The recipe (see below) pairs perfectly with almost any meat, or can stand by itself as a winter salad.

O’Connell describes the dish as a mixture of sliced cabbage, cooked with a little onion and bacon, and then dressed with vinegar, a pinch of sugar and “lots and lots of mustard seed.”

“It’s wilted down lightly and then you can use that with roast pork, you can use that with fish, we even serve it with a soft shell crab,” O’Connell said.

“It’s a wonderfully versatile accompaniment — a pre-spring vegetable that’s wonderfully crunchy and beautifully green. And at the last minute, you whip into it some leaves of watercress.”

Verwante nuus

Cabbage is a staple at most St. Patrick’s Day celebrations, especially when served with corned beef. Unsurprisingly, O’Connell has a way to dress up the leafy green.

He cooks a little onion and bacon in a pan, and then adds thin slices of savoy cabbage, which the chef said is tender and cooks better than standard cabbage. He pours Champagne into the mixture and lets it cook down. Then, he adds cream.

“And it is a very luxurious, gorgeous accompaniment,” O’Connell said.

Of course, Irish cooking isn’t limited to corned beef and greens. O’Connell said another way to incorporate traditional Irish cuisine is with an afternoon tea, or even at the breakfast table with a bowl of oatmeal.

“And of course, the Irish love their oatmeal,” he said.

At The Inn at Little Washington, O’Connell serves a unique type of oatmeal — one “that people can’t live without.” He flavors Irish oats with a little vanilla and maple syrup, and creates a soufflé.

His advice? Place a dollop of the cooked oatmeal in the bottom of a buttered soufflé dish, and then whip egg whites and fold that into another spoonful of the oatmeal.

“You place that on top and you bake it for about 7 or 8 minutes until it’s puffed, and it’s a whole different world,” O’Connell said.

“Oatmeal has never tasted so elegant.”

O’Connell’s been thinking a lot about Irish cuisine lately — and not just because of St. Patrick’s Day. This April, the Virginia-based chef is traveling to Ireland to cook at the award-winning country house hotel, Ballyfin.

O’Connell’s six-course tasting menu will include dishes such as crispy napoleon of chilled Maine lobster with Royal Oscietra caviar, and truffle-stuffed breast of Kilkenny Farm Chicken on savoy cabbage, braised in Champagne. This event is just one of many planned for 40 years of celebrating the Inn at Little Washington, and tickets are still available.

“There are many ways to update and refine the classic flavors of Irish cuisine … and anyone who’s spent time in Ireland realizes what great products they’ve always had to work with,” O’Connell said.

“I think if people just think differently about the flavors of Ireland, as we’ve always had to do with the flavors of American cuisine, you just become a little creative in how you present them.”

This St. Patrick’s Day, test out O’Connell’s parsley puree in your “green eggs.” You may just stumble on a more authentic and delicious way to celebrate the holiday.

Recipe: A Tangle Tart of Greens

Courtesy Patrick O’Connell, The Inn at Little Washington

  • ½ head savoy cabbage
  • 1 strip thick bacon or 2 strips thin, diced
  • ½ large red onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ bunch watercress, coarse stems removed
  • Freshly ground pepper to taste
  1. Core and coarsely shred the cabbage with a sharp knife or mandoline.
  2. In a 10-inch skillet, sauté the bacon over medium heat until lightly browned. Add the onion and cabbage and sauté until the cabbage begins to wilt. Add the mustard seeds, sugar, and vinegar and cook until the cabbage is tender but still crisp.
  3. Verwyder die pan van die hitte. Toss in the watercress and season with pepper. Bedien warm.

Additional recipes mentioned above can be found in O’Connell’s cookbooks, “Patrick O’Connell’s Refined American Cuisine” and “The Inn at Little Washington Cookbook.”


St. Patrick’s Day recipes from a famous Michelin-star chef

WASHINGTON — A plate of green eggs and ham may have sufficed for a St. Patrick’s Day feast when you were a child, but as you’ve grown, so has your palate.

If you’re looking to celebrate March 17 with a more refined menu, Patrick O’Connell, chef and proprietor of The Inn at Little Washington, has some ideas — and none of them involve green food coloring.

His first tip: Take advantage of Mother Nature’s color palette. This time of year, early spring vegetables are more readily available, and they can add a pop of green to any ordinary dish.

At his two-Michelin star restaurant, O’Connell likes to make a puree of Italian flat-leaf parsley. He quickly blanches a big bunch in boiling water, then drops the leaves into ice water. After removing the stems, he puts the herbs into a blender, along with some stock. The end product is a bright green liquid puree.

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O’Connell incorporates the parsley puree into buttery whipped potatoes, which he serves alongside lamb.

“And it becomes this brilliant bright blob of green on the plate that really sets the dish off perfectly,” he said.

He also recommends using the puree in a risotto with morel mushrooms, or even over gnocchi.

Another favorite of O’Connell’s, which is easy for the home chef to master, is what he calls “a tangle tart of greens.” The recipe (see below) pairs perfectly with almost any meat, or can stand by itself as a winter salad.

O’Connell describes the dish as a mixture of sliced cabbage, cooked with a little onion and bacon, and then dressed with vinegar, a pinch of sugar and “lots and lots of mustard seed.”

“It’s wilted down lightly and then you can use that with roast pork, you can use that with fish, we even serve it with a soft shell crab,” O’Connell said.

“It’s a wonderfully versatile accompaniment — a pre-spring vegetable that’s wonderfully crunchy and beautifully green. And at the last minute, you whip into it some leaves of watercress.”

Verwante nuus

Cabbage is a staple at most St. Patrick’s Day celebrations, especially when served with corned beef. Unsurprisingly, O’Connell has a way to dress up the leafy green.

He cooks a little onion and bacon in a pan, and then adds thin slices of savoy cabbage, which the chef said is tender and cooks better than standard cabbage. He pours Champagne into the mixture and lets it cook down. Then, he adds cream.

“And it is a very luxurious, gorgeous accompaniment,” O’Connell said.

Of course, Irish cooking isn’t limited to corned beef and greens. O’Connell said another way to incorporate traditional Irish cuisine is with an afternoon tea, or even at the breakfast table with a bowl of oatmeal.

“And of course, the Irish love their oatmeal,” he said.

At The Inn at Little Washington, O’Connell serves a unique type of oatmeal — one “that people can’t live without.” He flavors Irish oats with a little vanilla and maple syrup, and creates a soufflé.

His advice? Place a dollop of the cooked oatmeal in the bottom of a buttered soufflé dish, and then whip egg whites and fold that into another spoonful of the oatmeal.

“You place that on top and you bake it for about 7 or 8 minutes until it’s puffed, and it’s a whole different world,” O’Connell said.

“Oatmeal has never tasted so elegant.”

O’Connell’s been thinking a lot about Irish cuisine lately — and not just because of St. Patrick’s Day. This April, the Virginia-based chef is traveling to Ireland to cook at the award-winning country house hotel, Ballyfin.

O’Connell’s six-course tasting menu will include dishes such as crispy napoleon of chilled Maine lobster with Royal Oscietra caviar, and truffle-stuffed breast of Kilkenny Farm Chicken on savoy cabbage, braised in Champagne. This event is just one of many planned for 40 years of celebrating the Inn at Little Washington, and tickets are still available.

“There are many ways to update and refine the classic flavors of Irish cuisine … and anyone who’s spent time in Ireland realizes what great products they’ve always had to work with,” O’Connell said.

“I think if people just think differently about the flavors of Ireland, as we’ve always had to do with the flavors of American cuisine, you just become a little creative in how you present them.”

This St. Patrick’s Day, test out O’Connell’s parsley puree in your “green eggs.” You may just stumble on a more authentic and delicious way to celebrate the holiday.

Recipe: A Tangle Tart of Greens

Courtesy Patrick O’Connell, The Inn at Little Washington

  • ½ head savoy cabbage
  • 1 strip thick bacon or 2 strips thin, diced
  • ½ large red onion, thinly sliced
  • 1 tablespoon mustard seeds
  • 2 eetlepels suiker
  • ¼ koppie witwynasyn
  • ½ bunch watercress, coarse stems removed
  • Freshly ground pepper to taste
  1. Core and coarsely shred the cabbage with a sharp knife or mandoline.
  2. In a 10-inch skillet, sauté the bacon over medium heat until lightly browned. Add the onion and cabbage and sauté until the cabbage begins to wilt. Add the mustard seeds, sugar, and vinegar and cook until the cabbage is tender but still crisp.
  3. Verwyder die pan van die hitte. Toss in the watercress and season with pepper. Bedien warm.

Additional recipes mentioned above can be found in O’Connell’s cookbooks, “Patrick O’Connell’s Refined American Cuisine” and “The Inn at Little Washington Cookbook.”


Kyk die video: Happy St Patricks Day 2018