Thank you so much to Octopus Books for sending a copy of The Raglan Road Cookbook – Inside America’s Favorite Irish Pub my way. All thought and opinions were all mine. Affiliate links are used in this review.
Raglan Road at Disney Springs is one of my all time favorite places to visit with my family. It has a wonderful, homey and relaxed atmosphere that entices you to stay for hours. True Irish music, entertainers, and delicious authentic Irish food has this restaurant voted as one of the best popular places to eat while in Orlando.
For this Florida girl though, it’s so much more than a tourist destination. It’s a place where my whole family enjoys getting together to make memories and eat some delicious food.
My kids know, that given a choice, Raglan Road is where Mom wants to go. So much so, that it has become a tradition for us on Mother’s Day and I love that.
From The Pub To The Cookbook
When looking around at all the is Raglan Road, a question most likely will come to mind. How in the world did a true Irish Pub like this end up in the middle of Disney World?
I have had that question run through my head so many times. It’s not all Disney magic as some would say though. The true story of Raglan Road starts across the pond. In the hearts of three Irishmen who love their country and had a vision to share all that makes Ireland an amazing place with all of us here in the states.
It’s So Much More Than A Cookbook
To say that I was thrilled to get the chance to review The Raglan Road Cookbook – Inside America’s Favorite Irish Pub is understatement. This book has been in my possession, in one form or another, basically since I received it in the mail.
The Raglan Road Cookbook is so much more than just a collection of recipes. It’s history and stories of love of country. It tells of friendships and passion for great food. It’s a book you can use in the kitchen to make something amazing and carry it into the living room to enjoy a good story afterwards.
I have truly loved reading through this book. I have even read aloud to my husband in the car about how Raglan Road came to Orlando while we ran errands on the weekend. This is a great book… a great cookbook too.
“Laughter Is The Brightest Where Food Is Best” ~ Irish Proverb
I could go on and on about the stories in this book, but it is also packed with some amazing recipes. From Starters like Cashel Blue Cheese Salad to Main Dishes like Beef & Irish Stout Stew, The Raglan Road Cookbook is a wonderful collection of recipes straight from the heart of Ireland.
Even though these seem to be very traditional Irish recipes, as I went through them, I realized they didn’t really contain any ingredients that I couldn’t find at my local stores. Each recipe includes a beautiful photo and easy to understand directions.. with a little added Irish humor too.
[Tweet “Can you fall in love with a cookbook? Because I have. The Raglan Road Cookbook! @Octopus_Books @RaglanRoadPub”]
Fish or Soup.. Which to Try First
One of my favorite dishes at Raglan Road is their Gluten Free Fish and Chips. I don’t know how to explain them beyond just saying they are delicious!
With that being said, I thought for sure I would try the Traditional Battered Fish with Chunky Chips recipe, but since it’s Fall right now and the squashes are in abundance, I thought I would try the Roasted Butternut Squash Soup instead.
With a few little adjustments to make it a dairy-free version, I was able to accomplish a delicious, flavorful soup, that I would hope would please even Mr. Dundon himself.
Roasted Butternut Squash Soup
(adapted from the original recipe in The Raglan Road Cookbook – Inside America’s Favorite Irish Pub)
- 2 carrots
- 1 leek
- 2 celery sticks
- 1 large butternut squash
- 1/2 medium onion
- 3 garlic cloves
- 1/4 cup non dairy butter
- pinch of crushed chili flakes
- 3/4 cup cream or nut milk
- 5 1/3 cups vegetable stock
- salt and pepper
Begin by peeling and chipping all of the vegetables into uniform- sized pieces. Select a large saucepan and slowly melt the butter. Add in all of the vegetables, mix thoroughly and continue to roast them 6-8 minutes. Keep stirring the vegetables to prevent them from sticking to the saucepan. Season lightly at this stage, then add the chili flakes.
Next you need to add in the cream and two-thirds of the stock. Bring this mixture to the boil and then reduce the heat to a constant simmer.
Simmer for the next 15-20 minutes or until all the vegetables have softened.
Blitz the soup until smooth, using your blitzing device of choice – liquidizer, food processor or hand blender – and adjusting the consistency with the remaining stock as required.
Taste the soup and season accordingly. Feeling daring? Why not add in extra chili flakes?
The Raglan Road Cookbook – Inside America’s Favorite Irish Pub
I have said in the past that I love collecting cookbooks. Each one telling it’s own stories through recipes. They are all wonderful cookbooks in their own right, yet The Raglan Road Cookbook … well this one is just in a class all on it’s own.
Check it for yourself. I’m pretty sure it will bring out the Irishmen in you.. even if you’re not Irish. LoL.
Thanks for stopping by! And if you are ever headed to Raglan Road… give me a call.. I may just meet you there.