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Posts Tagged ‘Ballymaloe Cookery School’

Happy St. Patrick’s Day!

Thursday, March 17th, 2011
I’m off to celebrate with some friends, but thought I would leave you with at least a few Ballymaloe photos.…

Fresh Pasta: What Could Be Better?

Thursday, February 24th, 2011
I know I just wrote a post where a Zen monk seems to suggest we do one thing fully.…

Oats Reconsidered

Wednesday, February 23rd, 2011
Mark Bittman takes on McDonald’s oatmeal offerings today. He writes, “oats are easy to grow in almost any non-extreme climate…

Gelatin, A Dessert Friend

Wednesday, February 16th, 2011
There’s a Ballymaloe-inspired dish sitting in my refrigerator right now. It’s Yogurt and Cardamom Cream, a replica of the dessert…

Dreaming of Floating Islands

Thursday, February 10th, 2011
I seem to not be able to give up this poaching subject, just realizing yet another dish to show you.…

Fitting for a Fish

Thursday, February 10th, 2011
Time is slipping through my fingers. I can’t believe it’s February and I still have a few Ballymaloe-esque posts to…

Poaching: Give it a Swirl

Thursday, December 23rd, 2010
One of my most favorite foods is a poached egg. At Ballymaloe, we made them a bunch. One way was…

Dough vs. Doh!

Friday, December 17th, 2010
Yes, today I am writing about failure. A few weeks ago, I posted that it had not been such a

And Now for a Moment of Gravlax

Wednesday, December 15th, 2010
Yes, this blog is back … and so am I. Less than a day back in the U.S., here I…

Our Ballymaloe Teachers

Saturday, November 13th, 2010
It’s high time I mentioned that we have a third teacher in the mix these days. Yes, in addition to…