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Corned Beef and Cabbage
Chef Andrew’s offers us a tasty twist on traditional corned beef and cabbage. The beef is cooked in a flavorful glaze and paired with sautéed cabbage and bacon. The dish is complemented by buttermilk mashed potatoes, carrots, and Irish soda bread. For a complete meal, enjoy a dessert of Irish…
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Mega Irish Soda Bread
This recipe by Chef Andrew yields a sweet and moist Irish-American soda bread with raisins and caraway seeds. Serve with Kerrygold butter for a delightful treat.
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Classy Mac & Cheese
This ultimate comfort food recipe by Chef Andrew serves 4-6 and features a creamy mornay sauce with caramelized onions and jalapeños. Great with homemade garlic bread.
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Béchamel Sauce
This classic mother sauce recipe makes 4 cups. Prepare a roux, mix with boiled milk, and season with salt, white pepper, nutmeg, and cayenne. Can be refrigerated for a week.
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Rotterdam
Rotterdam, the Netherlands’ second largest city, boasts Europe’s largest port and striking modern architecture. Notable sites include the Market Hall, Cube Houses, and Erasmus Bridge. A day trip to Kinderdijk’s windmills is a must!
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Glacier National Park, USA
Explore the stunning landscapes of the “Crown of the Continent” at Glacier National Park, featuring majestic mountaintops, turquoise lakes, and diverse ecosystems. You might even see a Grizz!!!
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Molcajete de Carne y Pollo
In this recipe Chef Andrew features a flavorful Mexican-style meat stew simmered with peppers, onions, and spices. He recommends serving with corn tortillas, or over sopes if you don’t have a molcajete. The dish offers a rich and hearty meal with a spicy kick. Top off with Mexican crema to…
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Mexican Crema
This classic recipe for homemade Mexican crema is perfect for adding a tangy touch to hot dishes, soups, and spicy foods.
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Sopes
This classic masa harina recipe yields six servings of thick, homemade sopes (so-payz). They can be prepared in advance and paired with a variety of dishes, adding an authentic touch to any Mexican meal.
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Crème Brûlée
This classic custard recipe serves 6 and requires heavy cream, vanilla, eggs, and sugar. After baking, refrigerate for 3-4 hours and then add sugar topping. A blow torch or broiler can be used to caramelize the sugar. Chef’s notes emphasize not skipping the rest period and the option to make…
Family, Food, Life! 