Mar

Sautéed Sea Aster and Pan Roasted Cod

RECIPE Sautéed Sea Aster and Pan Roasted Cod French Country Cooking with Edward Delling-Williams Servings: 1-2 Author: Chef Edward Delling-Williams   Ingredients: 1 lb piece fresh cod lightly salted 10 ½ oz sea aster 3 cloves garlic 1/2 lemon, juice 2 tbsp olive oil   Instructions: Place a large pan over medium-high heat and add...
Mar

Raw Zucchini, Salicornia, and Red Berries Salad

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...
Mar

Picked Mussels with Sea Purslane & Parsley

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...
Mar

Endives, Lardons & Cream

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...
Mar

Edward’s Famous Chocolate Mousse

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...
Jan

Wicklow Lamb with Redcurrant Sauce

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...