Modern methods of food preservation have alleviated much of the need for cooks to find use for fresh produce as soon as it comes off the field. However, fresh is fabulous and there is some cache in having a garden, even if you only grow herbs. And until scientists can find a … [Read more...] about Colorful Summer Vegetable Casserole
Side Dish
Second Time Around Colcannon Cakes
Colcannon is a lovely mashed mixture of potatoes and cabbage. A great use to "makeover" colcannon is to make them into colcannon cakes. A great addition to your brunch menu. Second Time Around Colcannon Cakes Colcannon is a lovely mashed mixture of potatoes and cabbage. … [Read more...] about Second Time Around Colcannon Cakes
Turnip Purée
Turnips were a popular dish in Britain and Continental Europe. It is regaining popularity for those looking for low carb alternative to potatoes. This particular dish was served as a side dish on the Titanic in 2nd Class. Turnip Purée Turnips were a popular dish in … [Read more...] about Turnip Purée
Heart Healthy Parmentier Potatoes
Antoine-Augustin Parmentier (August 12, 1737 – December 13, 1813) is best remembered for elevating the lowly potato from the hog trough to dining table in France and around Europe. Outside of Ireland potatoes were primarily fed to animals and were actually thought to cause … [Read more...] about Heart Healthy Parmentier Potatoes
Titanic’s Minted Green Pea Timbales
This was served as part of the Fifth Course in 1st Class on the Titanic, alongside lamb, duck and sirloin beef. Timbales are custard-like dishes of cheese, chicken, fish, or vegetables baked in a drum-shaped mold. This classic french vegetable dish is a delicious grown up way … [Read more...] about Titanic’s Minted Green Pea Timbales
