Archive for September, 2010

Beer Me!

Tuesday, September 28th, 2010

Fall is officially upon us, and there are many robust, full-bodied and flavorful beers available to us in the Pacific Northwest.  Many have Autumn influenced varieties like Pyramid’s Juggernaut Red Ale and Redhook Brewery’s Late Harvest Autumn Ale. And for cooking, beer can add many complex flavors, like the sweetness of the barley and the herbaceousness of the hops.  Using beer in place of wine or chicken stock in your cooking will bring a rustic, earthiness to your food that is indicative of Fall.

Scots Wha’ Ha’e!

Tuesday, September 7th, 2010

Here is a great recipe for Tatties & Neeps- A traditional Scottish dish.

Ingredients:

  • 1¼ lb/600g potatoes, peeled and roughly chopped
  • 1¼ lb/600g turnips, peeled, roughly chopped
  • A generous pinch of grated nutmeg
  • 4 tbsp milk
  • 4 tbsp butter
  • Sea salt and pepper

Method

  • Cook the Potatoes and Turnips at the Same Time as Follows.
  • Tatties – Place the potatoes in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the potatoes to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked potatoes and mash. Add the nutmeg and stir well to create a smooth, creamy mash.
  • Neeps – Place the turnips in a large saucepan, cover with cold water, add a pinch of salt, cover the pan with a lid. Bring the turnips to the boil, reduce to a simmer and cook until tender (approx 20 mins). Drain the potatoes and keep to one side. Add half of the butter and half the milk to the pan the potatoes were cooked in. Melt the butter and warm the milk, add the cooked turnips and mash.


 
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