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THE IRISH KITCHEN
is perhaps the most prolific Irish-American writer of topics
dealing with Irish food and drink.
Holding dual citizenship in
the US and Ireland, Margaret is the author of ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
Bushmill's Inn, a hotel/restaurant in the County Antrim town of the same name, is part of a coaching inn that dates back to 1608 when the famous Old Bushmills Distillery was granted the world's first ever license to distill whiskey. The chef likes to rely on local ingredients in his cooking, and he suggests local fresh or smoked haddock, Coleraine cheddar cheese, and Caffrey's Ale in this fish baked with a cheese crust. As with other Irish dishes, substitutions are often necessary, so when Caffrey's Ale or Ulster cheese is unavailable, try Harps Lager, an ale brewed in Dundalk, County Louth, and any good Irish cheddar cheese. Serve with boiled potatoes and a fresh green vegetable or salad. This week's recipe Baked Fish With Cheese Crust