Seasons Eating with Clodagh McKenna

Friday, March 15, 2013

Clodagh McKenna gives advice about what to eat and when to eat it, and shares tips for preserving the harvest. Her book Clodagh’s Kitchen Diaries includes dinner party menus, monthly soups, salads, sandwiches and vegetable specials from her restaurant; and cakes for special occasions like Mother’s Day, Easter, and Christmas.


Clodagh McKenna

Comments [9]

Lenny is THE original "foodie".

ewh... bugs me to type it.

Mar. 15 2013 03:58 PM
seemore from ny, ny

Posting this abridged AMAZON review so perhaps Clodagh can correct inaccuracies in her book:

NOTE: This book has been "translated" from the UK metrics version. That translation is the source of many, though not all, of the problems I outline below.

First, Clodagh is not consistent when it comes to specifying measurements, particularly of butter. Sometimes she will specify a number of tablespoons of butter (a perfectly acceptable thing to do) but just as often, sometimes even on the very same page, she will give the butter measurement in "sticks." Sadly, not all sticks of butter everywhere are the same size. Even here in the US, I recently brought home a package of a national brand of butter, went to take a stick out of the box and found that it was only half-sized. Oddly, she specifies cups for cream cheese even though that is sold everywhere by weight.

Her Nutmeg & Potato Pancakes on page 27 call for 2 1/2 teaspoons of nutmeg - more nutmeg than I have ever seen in any recipe, anytime, anywhere, particularly in a recipe whose main ingredient is a mere 1 pound (about 3-4 average) of potatoes! Nutmeg is poisonous in large quantity and can easily overpower other ingredients. I would be very leery of this recipe.

The Hot Cross Buns recipe on page 99 calls for two tablespoons each of candied lemon and orange peels - cut into two inch pieces. Unless you candy your own peel, two inch pieces of candied peels are simply not available and just one would fill a tablespoon. Something tells Grandma those two inch pieces wouldn't distribute through the Hot Cross Buns very well either.

Grandma read the recipe for Peanut Butter Chocolate Cookies three times, the last time with a magnifying glass. Other than the mention of Chocolate in the title of the recipe, there is NO CHOCOLATE in these cookies.

Several of the recipes call for "1 red chile, chopped." Points to Clodagh for spelling chile correctly (the fruit has an e on the end, the stew has an i on the end) but Grandma sure does wish she had given some sort of a clue just which of the gazillion red chilies to be had the recipe requires. Is this a red bell pepper, a red jalapeno, a red New Mexico? Or perhaps something hotter? Ring of Fire perhaps? Guidance would be good.

It was however, the section on canning and preserving that made Grandma throw in the towel.

Never mind that Clodagh's directions for sterilizing jars state to cool them (NO) and never mind that she tells the reader to cool the jam before putting it into cooled jars (NO) and never once mentions processing that jam in a boiling water bath, she clearly states right there on page 204 under Tips On Preserving to "Only fill each jar within two inches of the top." Absolutely NOT! (That should be 1/2 to 1/4 inch, depending on what you're putting in the jar.) You're taking your life in your hands to follow these "Tips." Please, Clodagh! Learn a little bit about safe canning and preserving before you presume to tell others how to do it.

Mar. 15 2013 01:09 PM

...ok, I'm in LOVE!

Mar. 15 2013 12:57 PM
Anne from Miami Beach

Did Leonard just politely decline the foodie label? What a POISED response: "I like to cook and I like to eat well." Well said.

Mar. 15 2013 12:55 PM
C O Riain from Central NJ

Maith thu, a Chlodagh.

I've had some great seafood meals in Ireland -- crab, salmon, etc. There's nothing like Irish dairy products. And Galway's got a great farmers market.
It's great that Kerry Gold butter is available in the US.

Ta ocras orm anois!

Mar. 15 2013 12:53 PM
Linda Griggs from LES

Please ask her what happened to that bread, "fresh batch". I couldn't believe it was gone when I visited again after 20 years!

Mar. 15 2013 12:50 PM
Tony from Canarsie

The recipes sound yummy. Thanks!

Btw, was it Malachy McCourt who first asserted that "St. Patrick's Day is for amateurs"?

Mar. 15 2013 12:50 PM

How about Dark Chocolate Guinness Cake with Bailey’s Buttercream?

Mar. 15 2013 12:46 PM
sy from uws

Q: i love the idea of local etc. but i'm getting a response from many economist that agroindustry and GMOs etc. save the growing numbers of the world population. can you help me on that dilemma?

Mar. 15 2013 12:30 PM

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