In Clodagh’s Kitchen Diaries, Clodagh McKenna has created an essential cook’s companion, taking you through a cooking year—each month is loosely based on an event, place, or activity in Clodagh’s life, like January’s super foods, April in New York, and October’s Christmas preparations and Halloween. Packed with advice on what to eat when and tips for preserving the harvest, her mouth-watering yet deliciously fuss-free recipes include dinner party menus to impress, monthly soups, salads, sandwiches and vegetable ...
In Clodagh’s Kitchen Diaries, Clodagh McKenna has created an essential cook’s companion, taking you through a cooking year—each month is loosely based on an event, place, or activity in Clodagh’s life, like January’s super foods, April in New York, and October’s Christmas preparations and Halloween. Packed with advice on what to eat when and tips for preserving the harvest, her mouth-watering yet deliciously fuss-free recipes include dinner party menus to impress, monthly soups, salads, sandwiches and vegetable specials from her restaurant; and cakes for occasions such as Mother’s Day, Easter, and Christmas. Think Red Velvet Cakes for Valentine’s Day, Orange and Cardamom Pancakes for Mardi Gras, and Fish of the Month dishes like Pan-Roasted Lemon and Basil Salmon. From winter movie suppers to summer barbecues, Clodagh has the perfect recipe for every occasion in this fantastic guide to seasonal food you’ll turn to time and time again.
"Elevated by unexpected variations on conventional dishes: Turkey curry with basmati rice and naan bread at the holidays, spicy lamb koftas with tomato salsa and tzatziki with a chilled beer in July and lemon grass and ginger infused creme brulee for Valentine's Day.... [This is] an approachable blend of unfussy comfort foods (spiced butternut squash and coconut soup, key lime pie) and dishes inspired to challenge your skills and your senses (pan-roasted John Dory fish with minted beurre blanc, banoffee pie cupcakes). Virtually all of them look delicious."
Newark Star-Ledger, 3/13/13
- Vicki Hyman
St. Patrick’s Day at Irish food writer Clodagh McKenna’s house is as far removed from the green beer bacchanalia we associate with the holiday — in her latest book, she serves up cheddar cheese scones for her cabbage and bacon soup, whips up souffles made with mild Irish Coolea cheese (psst, you can substitute Gouda), and bakes lovely chocolate-mint cupcakes with green frosting.
But she does pay homage to Guinness, the quintessential Irish stout, with adorable espresso-infused chocolate mousse spooned into clear shot glasses and brimming with foam — okay, whipped heavy cream. You won’t have the hangover to regret, only the calories.
The book also takes you through the rest of the year (and occasionally around the globe), with seasonal, healthy recipes such as potted shrimp and lemon shortbread for a summer picnic, spiced apple chutney in the fall, and orange and cinnamon mince pie roulades for Christmas.
Providence Journal, 3/27/13
- Gail Giampa
[Clodagh McKenna] is lovely and fun, and her recipes keep it simple and real. Her new book is filled with recipes that capture her charm and roots. I resisted writing about her book prior to St. Patrick's Day as much as I liked her recipes for Guinness Stew, Irish Coffee and Chocolate Mint Cupcakes. That's because I wanted to use her spring recipes for ham and asparagus for Easter. Her book offers recipes month by month. Some with a wee Irish touch and some not. There are picnic recipes for June; end-of-summer ideas for August and September; and holiday recipes for fall. The photos in the book are beautifully styled with a sweet country flair.
“Clodagh McKenna’s approach to sourcing food, cooking it, and serving it in the most delightful circumstances is a breath of fresh Irish air, most welcome on the American food scene.”
“She is a natural cook, with her head straight on and a confident hand.”
“McKenna is Ireland’s answer to Rachael Ray or Martha Stewart, a multi-talented food & home personality at the head of a fast-growing media empire."
Product dimensions: 7.50 (w) x 9.30 (h) x 1.10 (d)
Meet the Author
After studying in France and New York and training as a chef at Ballymaloe Cookery School in Ireland, Clodagh McKenna set up a series of farmers’ markets throughout Ireland. She currently writes for a variety of Irish newspapers and magazines, as well as for well-known titles like Delicious and Red. To date she has written three successful cookbooks, each of which is accompanied by a television series. Clodagh also travels extensively, giving cooking demonstrations in the United States, Italy, the United Kingdom and Holland. Most recently, she has opened her own cooking school in association with the Village at Lyons in Ireland and launched a kitchenware line. Clodagh has appeared on "Bobby Flay’s Ireland," "The Rachael Ray Show" and Martha Stewart Living Radio. She has been a regular contributor for The Daily Meal and has a PBS program called “Irish Food Trails.” Her last book, Homemade, won a prestigious Gourmand World Cookbook Award. Visit her online at clodaghmckenna.com.
January Superfoods 10
February Valentine’s Day 40
March St Patrick’s Day 62
April New York 68
May My Birthday 108
June Summer Picnics 132
July Barbecue Time 154
August South of France 180
September Preserving Party 202
October Christmas Preparations and Halloween 232
November Movie Nights 256
December Christmas Traditions 278