On Sat, 8 Oct 2005, Peter
Do the slices that are submerged go really, really soft? If so, then (as someone else mentioned), this is what the French call pommes boulangere.
Oh, sage, anchovies and capers sounds really very good *indeed*.
A universal truth!
Autumn foodThis will show you how really fiercely courageous I am. I am about to post a recipe when there is an...
I'm not a big potato eater, but there are four things i'm going to mention:
Cheesed baked potatoes - bake a potato (rub it with oil and salt first, for a really crispy skin) for half the time it needs, halve it, scoop out the innards, mix with as much grated cheese (i use cheddar, but any melting cheese will work) as you can manage, plus some pepper, stick it back in the skin, put more cheese on top, then finish baking it. All the flavour of baked potato, with none of the health benefits! My dad always used to make this when i was little. Works as a meal on its own, ideal on a winter sunday after a long, freezing walk - it's a doddle to do, so you set it going as soon as you get it, and by the time you've got your wellies cleaned up etc, you've got a hot, filling lunch ready.
Mrs Beaton 299Welcome, Smerna. I'm sending you two recipes from the original Mrs. Beeton's "Book of Household Management" from the 1880's, so don't know if...
Dauphinoise potatoes - i don't have a recipe to hand, but it's a well-known dish; it's basically your potatoes-baked-in-stock, but with cream instead of stock. My mum always used to make this when i was little. Works well as one of the veg in a meat-and-two-veg sort of meal; i seem to remember having it with lamb chops and things. Incredibly heavy!
Favourite Vegetable Soup Recipe Sought 302Many thanks to all who helped bring about a flurry of responses to my initial question! I have been preoccupied with some minor medical procedures and had not checked...
Hbuttelback potatoes - roast potatoes, but done with whole, unpeeled potatoes in which you've made a stack of slices (like a very fat comb). Recipes on the net use roasting potatoes, but the one time i made this, i used news. It was to accompany a grilled trout, and there were lashings of salsa verde with it.
Chips - don't believe the lies about needing a deep-fat fryer or any other malarkey; just slice the spuds into fingers and fry them in a pan, as if you were frying an egg. Lovely. They don't come out quite like deep-fried chips - you get lots more scraggy burnt bits; delicious!
tom
-- The revolving disc of plagues is particularly fun. -- greengolux
Mrs Beaton 300CHRISTMAS CAKE. 1754. INGREDIENTS.÷5 teacupfuls of flour, 1 teacupful of melted butter, 1 teacupful of cream, 1 teacupful of treacle, 1 teacupful of moist sugar, 2 eggs...
