Baked Potatoes with Tonnato Sauce Spuds you will definitely like. Baked sweet and regular potatoes served with a creamy tonnato sauce and topped with a perfectly poached egg. Tonnato is an Italian sauce, from the Piedmontese region, that was originally served with veal. I much prefer this potato based surf & turf version to the…
Mulligatawney, pepper water in Tamil, has graced the tables of eating establishments for well over 200 years; (Dr.) William Kitchiner’s THE COOK’S ORACLE; AND HOUSEKEEPER’S MANUAL ,of 1827, includes the following recipe with footnote to attest to the soup’s popularity in Georgian London. This celebrity chef’s cookbook also includes possibly the first reference to potato…
While every one else I know was waiting for a bird bird to grace the Christmas table, I was preparing a very Spanish Xmas dish: Cocido de Navidad; or Putxero, if you speak Valencian/ Catalan. Cocido (Madrileño) is a complex stew of a variety of meats and chickpeas, popular on Sundays and feast days, started…
Homity pie, or Devon pie for Devonians, is a traditional potato and leek open pie that gained popularity with the Land Girls during the rationing of the Second World War. During the vegetarian revolution of the Sixties, it became a firm favourite on the menu of the veggie pioneers, Cranks. Traditionally served on its own…
Borscht ‘n’ no Tears Let me explain. There is a restaurant in London called “Borshcht ‘n’ Tears” where a very good friend of mine used to work when we were at Uni. So for me, borscht is always Borshcht ‘n’ Tears. This version, however, is vegetarian and with only one onion there are no…