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	Encyclopedia: Irish cuisine
		Ireland is famous for the Irish breakfast, consisting mainly of pork, and, particularly in Ulster, fried potato farls.
		However, the damp Irish climate favours the spread of potato blight and this frequently led to shortages and famine.
		This cuisine is based on fresh vegetables, fish, especially salmon and trout, oysters and other shellfish, traditional soda bread, the wide range of hand-made cheeses that are now being made across the country, and, of course, the potato.
	www.nationmaster.com /encyclopedia/Irish-cuisine (2626 words)

	Irish cuisine -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-29)
		Other examples of simple Irish meals are (Meat (especially mutton) stewed with potatoes and onions) Irish stew, and also (Back and sides of a hog salted and dried or smoked; usually sliced thin and fried) bacon and (Any of various types of cabbage) cabbage (boiled together in water).
		However, the damp Irish climate favours the spread of (A blight of potatoes) potato blight and this frequently led to shortages and famine.
		Traditional Irish food and diet is also somewhat to blame, with a large emphasis on meat and (An edible emulsion of fat globules made by churning milk or cream; for cooking and table use) butter.
	www.absoluteastronomy.com /encyclopedia/i/ir/irish_cuisine.htm (1223 words)

	A History of Irish Cuisine
		For the first 8,000 years or so of Irish history, little is known of the people who inhabited the country but they were believed to be predominately hunters and gatherers of food, responding to their environment and also restricted by it.
		Irish cuisine began its history, as a cuisine based on meat and dairy products supplemented with seafood in coastal regions and vegetables as a side issue but not as a major component of the diet.
		The diet and cuisine of the Irish was changed completely by the introduction of one vegetable and to this day the memory of the people of Ireland their diet their cuisine and their history is tied up in events related to that vegetable the potato.
	www.ravensgard.org /prdunham/irishfood.html (7625 words)

	Ireland - Traditional Cuisine - Recipes
		The first recorded Irish cuisine was based on meat and dairy products, supplemented with seafood in coastal regions and the odd vegetable gathered from the wild.
		The Irish countryside supplies some of the world's best lamb, the clear oceans south of Ireland supply an abundance of seafood, and the southern counties of Cork and Limerick provide the country with everything from grains to strawberries, and some of the most creamy dairy products you will ever have the pleasure of tasting.
		Some of the finest Irish cooking: crusty soda breads, fresh oysters, succulent lamb, and delectable cheeses can be found in the fine country houses that serve up a hearty fare that is not to be missed.
	www.irelandby.com /recipes/recipes.htm (290 words)

	..:Stuff@Night \| The new Irish table:.. (Site not responding. Last check: 2007-10-29)
		The Cahills exhibit a considerable interest in Irish cheesemaking history, a tradition which historical records suggest began before the Celts, and was further developed on the Irish medieval monastic settlements until the 17th century.
		In the hands and palates of skilled Irish and Irish-American chefs, the new wave of Irish cooking is happening in Boston, and it is as reﬁned and elemental as any other cuisine.
		"Irish people were just traditional working-class people with big families to feed," says Siobhan Carew, one of the best authentic Irish chefs and most successful restaurateurs in town (she owns Matt Murphy’s in Brookline Village, and the two Pomodoro sites).
	www.stuffatnight.com /deep_dish/documents/04533697.asp (1634 words)

	The Food and Cooking Store: Irish Cooking (Site not responding. Last check: 2007-10-29)
		Irish food has been undergoing a transformation during the past decade.
		A companion cookbook to the PBS series presents 123 recipes from the authors' Belfast restaurant, using traditional Irish ingredients and the influence of California cuisine to create fresh new dishes.
		Fresh and wholesome, comfortingly nostalgic, Irish food is famous for its heartiness and flavor.
	www.lewispublishing.com /irish.htm (139 words)

	The Patriot Ledger at SouthofBoston.com
		The new IRISH CUISINE: From the Emerald Isle to the New England shore
		‘‘Irish chefs are using what they've always had on their table - great produce and meats, fresh fish and world class cheeses,''; said Margaret M. Johnson, a Newburyport resident and author of five Irish cookbooks.
		At the Stanhope Grille in Jurys Boston Hotel, new Irish cuisine is on the menu every day, such as the appetizer of steamed mussels with white wine and tomato concasse, roasted garlic rouille and a toasted baguette.
	www.patriotledger.com /articles/2005/03/02/life/life01.txt (1179 words)

	Irish Cooking
		There are a great many traditional and modern Irish recipes that go beyond "corned beef and cabbage" (a combination invented in the US by Irish immigrants because that was the cheapest cut of meat available to them.).
		She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes.
		Irish cookery has recently been raised to the level of sophistication that attracts the most serious chefs and discerning diners.
	www.bookguy.com /cooking/Irishcooking.htm (747 words)

	B.U. Bridge: Boston University community's weekly newspaper
		In addition, there are recipes for more recognizably Irish dishes, such as colcanon, a potato and kale concoc- tion passed down to Cullen by his mother, and a hearty beef stew created by his aunt.
		The favorite cooking method of Irish immigrants in the United States, Cullen says, was a throwback to the way Irish peasants who lived in large clans cooked in ancient times -- putting everything in a big pot and boiling it.
		But in the 1960s, an emerging Irish tourism industry suddenly increased demand for traditional foods, the nation's restaurant industry subsequently became competitive, and Irish chefs began traveling to France for culinary training.
	www.bu.edu /bridge/archive/2001/03-09/cullen.html (893 words)

	Honolulu Star-Bulletin Features
		Author Bob Dye, a blue-eyed Hawaii resident of Irish descent, confirmed that there is culinary life beyond corned beef and cabbage.
		Dye said Irish agriculture has leapfrogged as experts have been recruited to teach local farmers how to produce all kinds of new foods.
		Irish stew is full of winter vegetables, and flavored with beer.
	starbulletin.com /98/03/11/features/story1.html (1145 words)

	New cuisine born in Ireland (Site not responding. Last check: 2007-10-29)
		New concepts and innovative ideas are just beginning to chip at the culinary iceberg when it comes to the changes in taste and appearance of Irish cuisine.
		The changes it has wrought in how Irish cuisine is perceived and what it has become are amazing.
		They will incorporate these culinary changes in their menu presentations and in educational courses, with the aim of introducing an Irish influence in establishments that may not necessarily be traditional Irish restaurants.
	www.underbridge.com /scathan/archive/1998/04_april/04.1998.chef.html (406 words)

	Traditional Irish cuisine a pot o' comfort
		Ask your average diner what he or she knows about Irish food and chances are the only dishes that will come immediately to mind are corned beef and cabbage, fish and chips and soda bread.
		The pub is also known for its salmon (cured in-house with Irish whiskey) and its shepherd's pie, a hearty casserole of seasoned ground beef and vegetables topped with mashed potatoes and shredded cheese.
		Among the favored dishes at Molly's Irish Pub, a new Irish restaurant in Peters, are Roasted Potato Leek Soup and cockles and mussels steamed with shallots and white wine and topped with a cream sauce flavored with Jameson's Irish whiskey.
	www.post-gazette.com /food/20020314irishp2.asp (994 words)

	washingtonpost.com: W h a t ' s C o o k i n g
		But as far as Irish cooking as a "national" cuisine, I guess it would have to be the increased use of seafood as an ingredient and the variety of ways in which tradiational dishes like boxty, colcannon and champ (all potato dishes)show up in dishes in upscale restaurant and hotels.
		The Irish in Ireland would eat bacon and cabbage more often as a traditional meal (loin of bacon, not American sliced bacon)but now the Irish eat beef and lamb, salmon, and, of course, fish and chips, vegetable soups, etc. It's all great, too.
		Irish chefs are using it in more unconventional ways now, in salads, etc. and I've several recipes for it in my cookbook.
	discuss.washingtonpost.com /wp-srv/zforum/99/cooking990317.htm (2123 words)

	..:Stuff@Night \| Getting your Irish up — on the table:.. (Site not responding. Last check: 2007-10-29)
		Many an Irish pub in the Boston area offers a traditional Irish breakfast for brunch on the weekends; still more local pubs will be breaking out the breakfast treats as a way to lure St. Patrick’s Day revelers on the morning of that holy day.
		We won’t enter into the argument, other than to say that it is the Irish who did the most to establish their breadin’-and-fryin’ tradition in this country, thereby enshrining ﬁsh and chips as a quintessential staple of Irish pubs in America.
		Sausages have long been a staple of Irish cuisine much for the same reason they have been a staple in many parts of the world: they contain the odds and ends of the animal, thus making them a very efﬁcient and cheap foodstuff.
	www.stuffatnight.com /features/documents/04533704.asp (1347 words)

	NewIrishCuisine.com - History
		Conscious of the fact that French Cuisine is associated with Cordon Bleu, she felt the time had come for the New Irish Cuisine to have an Accolade to describe the levels attained in the ‘Culinary Arts’ arena.
		Also, she is trying to encourage the Irish Food Board – An Bord Bia, to use the new Accolade on the Irish culinary scene.
		Currently, NOREEN is writing a literary cookbook on how the New Irish Cuisine developed over several decades; and how Ireland has become the Gourmet’s Paradise she predicted could happen over forty years ago.
	www.cordondorcuisine.com /history.html (1100 words)

	Boston.com / A&E / Calendar / Calendar St. Pat.'s 2005
		For years, Irish cuisine’s meat-and-potatoes conservatism has been the butt of jokes, even among the Irish.
		Today, Irish chefs trained in mainland Europe are adding Continental spice and fun, creating the much-vaunted New Irish Cuisine.
		‘‘Irish food never had that kind of haute cuisine category other nations did,’’ Quinlin says, ‘‘but chefs today are trying to infuse it with a modern flair, without becoming faddish.
	www.boston.com /ae/events/gallery/true_green?pg=3 (181 words)

	Recipe Notes \| St Patrick's Day \| March 9, 2000 \| St Patrick's Day \| March 9, 2000
		The Industrial Revolution delivered the initial blow to (the not yet fully developed) Irish cuisine when it skipped over Ireland but allowed many other European countries to experiment with variations in roux, refine their wine palates, and generally establish themselves as some of the most influential and important cuisines in the world.
		Irish cuisine has refused to lie down in the face of adversity.
		The Irish maintain that no meal is as perfectly delightful to each and every tastebud as one accompanied by a tall glass of dark and deeply satisfying Irish brew!
	recipenotes.com /newsletters/20000309.asp (833 words)

	Irish Echo Online - News
		There is one day a year everyone is Irish, of course, and most people will attempt the typical corned beef and cabbage, or at least sidle up to the buffet at a local bar.
		There are 102 Irish nightspots listed in the book, and of 78 serving "pub grub," 36 fall under "Irish" in the "Foreign Appeal" index.
		"Irish cuisine in Ireland is experiencing a resurgence and it is possible any redefinition of Irish cuisine could make its way over here in due course," Mullen said.
	www.irishecho.com /newspaper/story.cfm?id=15449 (1167 words)

	Pluck of the Irish - 03/15/01
		* Kerrygold Irish Cheese, www.kerrygold.com, (847) 256-8289: Cheese and butter.
		And Sharp gives Irish bacon another reason besides breakfast to grace the plate by making a succulent stuffing of Irish bacon and spinach for beef fillets, then drizzling each with a whole grain mustard sauce.
		Johnson not only offers an exciting dessert using the Irish whiskey Bushmills and steel-cut oats, but her version of the American classic macaroni and cheese using some of Ireland's hearty Guinness and a trio of Irish cheeses is worth the effort of rounding up all the different varieties.
	www.detnews.com /2001/food/0103/20/f10-199599.htm (1157 words)

	[No title]
		Baltimoreans always seem to have room in their heart for one more authentic Irish pub, especially one that comes with a few modifications to make it more palatable to American tastes.
		I'm thinking of NFL 2Night on the TV over the authentic Irish bar, the five-layer Tex Mex dip on the menu as well as corned beef and cabbage, and the authentic Irish snow peas served with the Molly Bloom's chicken.
		If you don't feel like the Irish food, try instead Molly Bloom's chicken, in which a golden-crusted boneless breast is wrapped around whipped cream cheese, spinach, and red pepper perked up with a delicate but sprightly tomato-basil sauce.
	www.southflorida.com /visitor/65607,0,5362247,printer.location (809 words)

	Cuisine / Irish \| Recipe*zaar
		"Champ" is an Irish mashed potato dish that is most usually served heaped on a plate with a 1-2 tablespoons of butter melting in the middle, the mashed potatoes are eaten from the outside to the inside dipping each bite into the butter....
		An authentic Irish soda bread, which is leavened by the combination of buttermilk and baking soda.
		Unlike most all of the other irish cream recipes this one does not use sweetened condensed milk as an ingredient.
	www.recipezaar.com /r/15/185 (707 words)

	O'Connor's Travel - Dining in Ireland
		Irish cuisine, like the Irish palate, has become incredibly sophisticated.
		Irish cooking combines the best of rich fresh produce and home cooked loving care.
		Irish and European restaurateurs have opened high class establishments, adding to a diverse range of eateries that already includes Italian, Indian, Chinese, Thai and vegetarian establishments.
	www.oconnors.com /info/info-dining.cfm (86 words)

	Irish Pubs in New York
		Pubs are popular places to go for a pint of your favorite Irish beer and a thick, hearty steak or shepherd's pie.
		This midtown Irish Pub goes beyond the traditional with their line-up of musicians, readings and classes.
		Irish pub with a bar made out of an old organ and live Celtic Rock, Blues, and Traditional Irish music every Friday and Saturday night at 10pm.
	www.ny.com /holiday/stpatricks/pubs.html (609 words)

	Nation's Restaurant News: Rebirth of Irish cuisine stirs up ballyhoo in dining circles
		She admits, however, that the Irish stew recipe she brought with her from the Irish restaurant, Gilliland's, which she sold a year ago to open a more mainstream restaurant, Jake and Annie's, isn't authentic either.
		Geraghty's "bangers" are served with a sauce of caramelized onions and red-wine reduction.
		That kind of presentation isn't exactly what Allen says she's trying to do with Irish food, nor is it what she says her mother-in-law, Myrtle Allen, had in mind when she opened the restaurant that took Ireland by storm.
	www.findarticles.com /p/articles/mi_m3190/is_22_33/ai_54810921 (1194 words)

	Cuisine / Irish / Breakfast \| Recipe*zaar
		The word comes from the Irish bac-stai, for the traditional cooking of potatoes on the hob (bac) over an open fire (stai.) Margaret Johnson ("The New Irish Table")...
		An Irish dish Gammon.A nice sweet and salty dish.Great for St. Patty's Day!Alternate cooking method: Fry ham in butter 3-4 minutes per side then remove ham add onions cooking till translucent, sprinkle with sugar and then with flour mix till...
		Irish Soda Bread with Raisins and Caraway by yooper
	www.recipezaar.com /r/15/185/84 (641 words)

	Shanahan's on the Green - restuarants in Dublin - Dublin restuarants
		The founder of Shanahan's, John Shanahan was born in Boston, Massachusetts and maintains dual citizenship in Ireland and the United States.
		He acknowledges his rich Irish Heritage as the catalyst for his musical talent and creative independent spirit which are the keys to his success.
		Apart from the exquisite food and elegant merging of American and Irish cuisine, Shanahan's is well known for the finest gracious service.
	www.dublinks.com /index.cfm/loc/17/pt/28/spid/D0677241-29BE-469F-9D3AEE9B508E154B.htm (270 words)

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