RECIPE Raw Zucchini, Salicornia, and Red Berries Salad French Country Cooking with Edward Delling-Williams Servings: 2-3 Author: Chef Edward Delling-Williams Chef’s Note: This is as simple as it can possibly get!   Ingredients: 1 medium zucchini (Courgette) 1 cup red berries 10 ½ oz Salicornia ½ lemon, juice ½ tbsp olive oil cracked black pepper...

RECIPE Picked Mussels with Sea Purslane & Parsley French Country Cooking with Edward Delling-Williams Servings: 2 Author: Chef Edward Delling-Williams Chef’s Note: This is a favorite in our house! Quick and lovely and normally we’ll just use the mussels that were left over from dinner the night before. We just pick them all out at...

RECIPE Endives, Lardons & Cream French Country Cooking with Edward Delling-Williams Servings: 3 Author: Chef Edward Delling-Williams   Ingredients: 3 whole endives 1 lb bacon lardons 2 cups cream ½ tbsp olive oil ½ tbsp apple cider vinegar pinch of salt   Instructions: Place the lardons into a pan over medium heat and get them...

RECIPE Edward’s Famous Chocolate Mousse French Country Cooking with Edward Delling-Williams Servings: 6 Author: Chef Edward Delling-Williams Chef’s Note: I love this recipe! It’s so easy and simple and a great one to make with the kids! Don’t forget the salt! It really elevates the dish.   Ingredients: 10 egg whites 7 oz chocolate pinch...

RECIPE Wicklow Lamb with Redcurrant Sauce A Taste of Ireland: Ballyknocken Cookery School Servings: 6 to 8 Servings Author: Chef Catherine Fulvio For the lamb: Ingredients: 3.5 lb leg of Wicklow lamb 4 garlic cloves, sliced in half 3 tbsp rapeseed (canola) oil 1 tbsp chopped fresh oregano 1 tbsp chopped fresh rosemary 1 tbsp...

RECIPE Star Anise Strawberry Jam A Taste of Ireland: Ballyknocken Cookery School Servings: 36 Servings Author: Chef Catherine Fulvio Ingredients: 3 ¼ cups strawberries (or alpine strawberries), washed, hulled, and sliced in half 2 ¼ cups sugar 4 tbsp water 1 vanilla pod 2 star anise ½ lemon, juice and zest   Instructions: Place the...