Gavan Murphy Male Co. Kerry, Ireland / Venice CA United States: Share

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Soups and Chowders

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Lamb Recipes

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On the Grill

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Culinary Travel

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Gavan Murphy's Discussions

Turmeric - What Do YOU Do With It?
2 Replies

Started this discussion. Last reply by The Souper May 16.

To Salt or Not To Salt?
1 Reply

Started this discussion. Last reply by Chiffonade Mar 2.

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My Blog...a place to find my recipes and I swear they're easy to recreate!

Welcome to The Healthy Irishman's page

Latest Activity

Gavan Murphy and Jennifer Lincoln are now friends

June 11

The Souper replied to Gavan Murphy's discussion 'Turkey Meatball and Tortellini Soup' in the group Soups and Chowders

Gavan, this soup looks delicious. The pic is great as well. Will have to give this a try. Thanks for posting this recipe and pic.

May 20

Gavan Murphy added a discussion to the group Soups and Chowders

Turkey Meatball and Tortellini Soup

RECIPE: Serves 4-6 1 cup white onion – fine dice 1 cup carrot – small dice 2 garlic cloves – minced ½ cup red pepper – fine dice 10 cups low-sodium chicken/veg broth ½ lb. Ground turkey – rolled into meatballs (½ size golf ball) 1 bouquet garni...

May 20

Agent Nancy and Gavan Murphy are now friends

May 20

Gavan Murphy and The Souper are now friends

May 20

The Souper replied to Gavan Murphy's discussion 'Turmeric - What Do YOU Do With It?'

Turmeric is in my Spice Swirl soup recipe. I love the color and flavor in the spice blends of my soup. I add turmeric to my veggie and quinoa dishes, too. Turmeric blends well with cumin, paprika, cinnamon, ginger. A pinch of salt brings the flavo...

May 16

Gavan Murphy added 2 discussions to the group Soups and Chowders

April 10

Gavan Murphy joined Anthony Theobald's group

Soups and Chowders

Soup-Don't we all love soup and chowders. Hope to see some real discussions here.

April 10

Profile Information

What makes me a Foodie?

I cook, I'm an "eater!", I love dining, I like wine, I work in the culinary world

About Me:

The story. I hail from the Emerald Isle, land of greenery, sheep, pubs and Guinness. I hear you ask, what the f... does an Irish guy know about 1) food and 2) healthy food, a contradiction in terms, ya. It's not all potatoes and sheep anymore, well in most places anyway but especially since I moved to the States. Since I started cooking I've worked in some great places in Ireland & London so I've gotton a broad range of styles in the bag. LA being the mecca of health and fitness (I saw that in Golds gym) has enabled me to focus more on simple, healthy, fresh food which stems from the way I eat. So if you want some great easy recipes and ideas I'm your man.

Comment Wall (14 comments)

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At 5:04pm on February 24, 2009, Anthony Theobald said…: Have you got a killer Veal Tosca recipe ?
A dear friend of mine is "crying in his beer " over the loss of a favorite restaurant which featured it. I sent him the attached; but hopefully we can "blow" him over and get him on the site too

Tony

At 12:49pm on February 7, 2009, Kate said…: Hi Gavan, I love cooking with goat and many other meats. Last night I worked on a two new Kangaroo recipes, pairing them with three wines - two worked and one didn't. Isn't if fun creating?
My niece is in County Cork right now (where my relatives are from) and I am hoping to get some feedback from her. She just graduated last year from culinary school.
Keep in touch and I look forward to your column. And yes, Michael is treating me well and I hope to meet him soon.

At 9:00pm on February 6, 2009, Dana Moos said…: Wow, that's a big question. It all depends on how you intend on using it. Before we bought the DSLR, we bought the Sony because it offered more than a point and shoot, it did fairly good macro shots with the standard lens, but it wasn't compact. If you take snapshots, buy a compact camera for convenience. If you really are into taking quality photographs as art (my passion), buy a better one. A great website is www.dpreview.com - they offer a very in depth review!

At 8:39pm on February 6, 2009, Dana Moos said…: Thanks so much! Some of the photos were taken using my old Sony DSC-V3, some with my new Canon D40. I need the macro lens to really get great closeups of the food. I love the Canon!

At 8:38pm on February 4, 2009, Marjorie said…: Gavan,

We have moved towards selling market bags (canvas) from the primary stand with our Old Town Market logo. Many people bring their own market bags - since I sell soaps and things that you don't want coming in contact with your food. I keep a supply of the little paper lunch bags for customers. There are still quite a few of our older vendors who still use the plastic bags...they are the larger vendors and slower to change. I hope that this year we can push more "green" among the customers who in turn can pressure the vendors to make the move.

At 12:02am on February 4, 2009, Marjorie said…: I can hardly wait for our farmers market to start up again. You know that in Illinois we have a period of about 4-5 months without much locally grown produce unless people use hoop houses. Tomorrow evening in our culinary and medicinal herbs class we will be preparing 4 pestos from various herbs and making mint mojitos...I can hardly wait to make the mint infusion for the mojito. I infuse the simple syrup with liberal amounts of mint for the mojito and I use the same simple syrup to lightly sweeten iced tea as well. -- That's my comment for tonight.

At 1:00pm on December 20, 2008, Beth said…: Hi!
Thanks, can't wait to make it, looks delicious and will let you know the outcome. Happy and Merry to you too.
Beth

At 3:21pm on December 19, 2008, Jolene Williams said…: Well, if you mean by healthy, using only low fat, low salt etc. then no. I firmly believe that when it comes to desserts that large portions are NOT in order so therefore eating "less" is healthier, and also makes you truly appreciate what is on the plate. Granted I don't subscribe to the theory that the more butter something has in it the better it is and I try to be reasonable when baking. I focus more on unusual flavor combinations and using the best and freshest ingredients I can find.

I am going to put in my applications to Culinary School in February and feel that cooking "healthier" is one of many important things that I will learn in school. Right now I'm dealing with a lot of naysayers that tell me I don't need to go to school but I know that there is so much about the fine art of pastry that I do not know and quite frankly am so excited about learning so I feel that it is best for me to go to school.

At 1:58pm on December 19, 2008, Suzan said…: Hi Gavan - welcome! I've spent a large chunk of my working life in France, initially as a chef and now running my wine and gastronomy tour company, Burgundy on a Plate. I love the hearty regional dishes just perfect for winter. Coq au Vin made in my favourite regional restaurant in Cote de Beaune does not resemble the usual wishy washy versions in cookbooks! I also love Irish food and spent some time in Ireland on business, eating at some good restaurants in Dublin and Cork - and have had dinner with Patrick Campbell, formerly of Bewleys Oriental Cafes as they were once called - just loved that place in Grafton Street. Look forward to your food writing.
Sue

At 1:14pm on December 19, 2008, Beth said…: Hi Gavan,

How about a great beef stew recipe for Sunday afternoon football!?

Thanks,
Beth

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Gavan Murphy's Blog

CALLING ALL FOODIES

Join me in posting your recipes in the Recipe Club here on Dancing Spoon. It's a great place to try new ideas, foods and techniques. Plus it's a great forum for voicing your foodie thoughts. From easy recipes to more intricate directions, bring them on! Let us know what you're cooking so we can try it!

(Can you tell I'm feeling a little lonely in the Recipe Club?)

Cheers,
Gav

Posted on January 18, 2009 at 8:38pm —

WHERE TO EAT IN IRELAND

IRISH GRUB: OUR RESTAURANT EXPERIENCES

Being born and bred in Ireland I grew up eating the foods that are still eaten there today. There are traditions that have been handed down from generation to generation that are not only found from home to home but also found in restaurants and pubs, which are commonly referred to as extensions of our homes. Homemade brown bread, for instance and homemade fish chowders are commonly found. As much as I love these foods, I also crave the diversity in foods… Continue

Posted on October 30, 2008 at 6:33pm —