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Leslie Conron Carola

Leslie Conron Carola
Leslie Conron Carola
Leslie's Featured Recipe
Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel

Click here for recipe

Leslie Conron Carola is a writer, editor, book producer, food lover, and avid cook. She is the editor of The Irish: A Treasury of Art and Literature. She has developed sever Irish cultural history books with Peter Harbison from Dublin, including Spectacular Ireland and Ireland: A Luminous Beauty. She is the director of Arena Books Associates, LLC, an independent book production company in Westport, Connecticut.

Latest Recipes

Cappuccino Cream Chocolate Cake

This might look like a very impressive cake that took ages to make but its really only an assembly job. Mascarpone is a rich, creamy cheese originating from Lodi in the Lombardy region of Italy. It has a sweetened taste and is famously used in a classic Tiramisu, which is the basis of this dessert. However Ive used shop-bought chocolate loaf cakes instead of the traditional sponge fingers.

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Seared Lamb and Beetroot Salad

County Wicklow is famous for lamb, and of course we are lamb farmers here at Ballyknocken. Not only that, but I'm always so delighted when our beets are in season in our garden. Lamb is at its best for flavor at the same time so its a marriage made in heaven! I love the earthiness of the beets with the seared slices of juicy lamb and the sweetness from the honey coming through.

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Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel

The scallops for this dish need to be spanking fresh so that the sweet, untainted flavor of the fish shines through. You need to season the scallops with a delicate hand, so go carefully, watching where the seasonings land.

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Buttermilk Posset with Almond Biscuits

Editor's Note Sweeten up your day with this delicious ( Irish) recipe for Buttermilk Posset with Almond Biscuits. Everything about this recipe looks and sounds delicious - a creamy, chilled dessert paired with amazing almond biscuits? Yes, please!

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