Ireland before the potato – what we ate then and what we can learn from it now: some thoughts on ‘A Study of Irish Food Culture before the Arrival of the Potato’ by CIT culinary arts students
Introducing winter buttermilk, made by fermenting flour with cooked & raw potatoes, and used in times past in Ireland as a substitute for buttermilk when making soda bread, that most iconic of Irish foods
Having found Lithuanian potatoes for sale, there was nothing else for it but to try them out
The launch of a new poitín from the Teeling Whiskey Company signals a shiny new look for a spirit which sports a storied and mostly illicit past – that includes a recipe for same from my Da
Joanna Schaffalitzky’s Foodcamp presentation urges us Irish to look to Denmark for culinary inspiration; we share a love of potatoes and bread and – from kartoffelmad to chip butties – a tendency to combine the two
My thoughts on Frank Bruni’s New York Times piece on visiting Ireland and the cliché that is the ubiquity of potatoes here, plus a recipe for some less-than-ubiquitous caramelised apple mashed potato.
Potato drop scones – fat little pancakes, really – a recipe from my mother’s 50-year old copy of Maura Laverty’s Irish classic, Full and Plenty – a book still worth reading today
A trip to Hamburg brings me into contact with labskaus, a colourful potato dish with an interesting background and a (tenuous) connection to The Beatles