This year I want to recommend books that I have been acquiring, the most recent ones that have come out in these months, and to the extent possible, cook some recipes that I can share with you. I think that is the most reliable way to prove how good the recipes are and how well they work. Many of these books are not just recipes, they also have a lot of information and spectacular photography. Personally, I love cookbooks and as an author, I know how laborious it is to make a book. All the suggestions can be found on Amazon and in different bookstores around the country. 
In this article, I present to you With A Return to Ireland: A Culinary Journey from the United States to Ireland. Renowned chef Judith McLoughlin has captured the soul of Irish cuisine, from hearty Irish staples to classic comfort foods and so much more. With over 100 recipes, including two favorites below, perfect for the holidays, A Return to Ireland will take you on a culinary journey from the recipes of Irish-American immigrants to the flavors of modern Ireland. This time I made Paddy’s Potato and Leek Soup with Chive Puree and Croutons; the truth is that it was incredible, my whole family loved it, the flavor and texture was really delicious.
Paddy’s Potato and Leek Soup with Chive Puree and Croutons
Ingredients
- ½ cup salted butter
- 1 medium onion (diced)
- 2 large leeks, sliced (use mostly the white part)
- 5 medium potatoes (4 cups, peeled and diced)
- 1.5 quarts chicken broth
- 1 teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ½ cup heavy cream
CHIVE PUREE INGREDIENTS
- 4 chives (chopped)
- 2 tablespoons oil
- 2 tablespoons butter
- Fine sea salt
FOR THE GARLIC AND HERB CROUTONS
- 2 slices baguette (diced)
- 4 tablespoons butter
- 1 tablespoon parsley (finely chopped)
Instructions
- Start by preparing the leeks. Cut off the root and end and any tough dark green ends, and discard.
- The white and lighter green parts are best for the soup.
- Slice the leeks from top to bottom and then cut them crosswise.
- To remove any dirt trapped in the leeks, place them in a bowl filled with cold water so that any unwanted dirt sinks to the bottom.
- Using a slotted spoon, pat the leeks dry on paper towels.
- In a heavy-based saucepan/pot, melt the butter over low heat.
- Add the leeks and onions, allowing them to “sweat” until fragrant.
- Add the broth, potatoes and season with salt and pepper.
- Stir to combine over medium heat and bring to a boil.
- Cover and then lower the temperature allowing the soup to simmer for about 20-25 minutes or until the potatoes are soft.
- Allow the soup to cool slightly before using an emulsion blender to smooth.
- To make the chive puree, blanch the chives in boiling salted water for just under 1 minute.
- Strain and put in ice water. Transfer to a blender to puree with a little oil.
- Pass the puree through a sieve.
- Over low heat, melt the butter and add the puree. Foam with a hand blender to create froth.
- To make the croutons, preheat the oven to 325°F. Melt the butter and add the bread cubes and finely chopped parsley. Bake for 10-15 minutes or until crisp and toasted.
- To serve the soup, reheat and bring to a gentle simmer. Lower the temperature and finish the soup by adding the cream.
- Taste to adjust the seasoning. Serve in individual bowls with a drizzle of sparkling chive puree and herb croutons.
- Category: Broths and soups
- Method: pot
- Cuisine: irish
The next book is called Lebanese Cooking with Over 185 Authentic, Simple and Delicious Recipes. This new edition of classic Lebanese cuisine offers authentic Mediterranean and Middle Eastern cuisine with over 185 traditional and modern recipes and full color photographs. Lebanese cuisine is quite an experience with nuanced flavors, unique ingredients and a wide variety of recipes to try; there truly is something for everyone to enjoy. This book includes Middle Eastern delights such as: * Traditional Homemade Hummus * Savory Falafel * Supreme Lamb Stew with Kibbi * Baked Chicken * Delicious Baked Fish with Tahini Sauce * Sweet Baklava * Farina Squares * Spiced Rice Pudding * Kibbi in Yogurt Sauce * Stuffed Eggplant Supreme * Grilled Kafta This book will be a welcome addition to every cook’s library. About the author, Leila Habib-Kirske continues the work of her mother, Dr. Madelain Farah, of commemorating these classic Middle Eastern foods with an expanded range of recipes. Leila Habib-Kirske has long had a passion for her Lebanese background and a desire to share her love of Lebanese cuisine with a wider audience. She grew up in the kitchen of her mother and grandmother, from whom she learned Lebanese and Moroccan cooking using traditional methods. She currently resides in Seattle, WA. Dr. Madelain Farah wrote the original edition of Lebanese Cuisine in 1972 to commemorate the recipes her mother had passed down to her and to share these unique creations with the world.
Farina squares
- Yield: 32 1x
Ingredients
- 2 tablespoons tahini or other oil
- 4⅔ cups flour
- 2½ cups sugar
- 1 cup clarified butter
- 2⅓ cups milk
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
- 1 tablespoon rose water
- Blanched almonds or pine nuts
- 1½ recipes basic sugar syrup (see additional note below)
Instructions
1. Grease two 8-inch square pans with tahini (sesame seed oil).
2. Mix the remaining ingredients well, excluding the blanched almonds or pine nuts.
3. Pour the mixture into the pans.
4. Arrange the blanched almonds or pine nuts on top so that when cut into 1½-inch squares, there is one almond or pine nut in each square.
5. Bake at 350°F until golden brown, about 30 to 45 minutes. Check frequently to ensure that it doesn’t brown too much.
6. Cut into squares, like brownies.
7. Pour the cooled syrup over the warm squares until all the syrup is gone.
Note: For one serving (280 ml) of basic sugar syrup, combine 2 cups sugar, 1 cup water and a couple drops of fresh lemon juice in a saucepan. Boil over medium heat for about 10 to 15 minutes or until slightly thickened (220°F). Before removing from heat, stir in the rose water and allow to boil. Remove from heat and cool.
- Category: Sweet doughs
- Method: Oven
- Cuisine: Lebanese
The Heirloomed Kitchen is a collection of recipes that are filled with family memories taken from handwritten, peppered recipe cards passed down from mother to child to grandchild. Author Ashley Schoenith believes, as many of us do, that family and community are built in the kitchen and that the recipes we pass down from generation to generation are filled with love. In this book you will find Buttermilk Flaky Biscuits, Fried Green Tomatoes, Chicken and Dumplings, St. George Island Shrimp and Grits, Cornmeal Fried Okra, Banana Pudding Cups, Wild Strawberry Pies, Derby Mint Juleps, and Back Porch Sun Tea all calling you to the dining room to create food, family, and memories. Heidi Harris’ nostalgic style photography beautifully features family meals while also showcasing traditional cookware, crocks, and serving ware and the gentility of Southern hospitality. About the author, ASHLEY SCHOENITH is a self-proclaimed old soul on a mission to preserve family recipes and heirlooms for future generations. She has always had an affinity for history and scratch cooking, a love of craftsmanship, a fondness for vintage details, and an obsession with preserving the past. Schoenith is the designer and entrepreneur of the Heirloomed brand, mother of Wyatt, Sawyer, and Waylon, and wife of Shane. She was born and raised in the South as an 8th generation Floridian and now resides in Atlanta, GA.
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