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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
Every self-respecting Irish cook - or anyone who wants to be - will love this recipe for a crisp potato cake laced with Cashel Blue cheese. Perfect to serve as a side dish with meat, especially a thick, juicy steak, or as hors d’oeuvres. The herb mayonnaise adds the perfect finishing touch! Cashel Blue has been made in County Tipperary since 1984 and is now imported to the U.S. under the Kerrygold brand.
