The Daily Spud

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Category: Dinner (page 3 of 30)

Spud Sunday: Subtropical Spuds

National Potato Day 2013

Given the image above, I may as well get straight to the point: National Potato Day is, once again, on its way.

Started as an initiative by Keogh’s, it’s two years since the inaugural National Potato Day took place and this year, for the first time, it will run with the support of Bord Bia (which, I suppose you could say, makes it official). That, in turn, means that we can expect more in the way of events in the run up to the day itself, Friday August 23rd, and greater media coverage; details of happenings will appear on the potato.ie site from this coming Monday, July 29th, with a number of events announced already, including the plan by Sam’s Potatoes to make an attempt on the record for the largest ever potato sack race at the Tullamore Show on August 11th and a 5K fun run hosted by the Meade Potato Company on National Potato Day itself.

Running and sack racing aside, I chatted to Lorcan Bourke of Bord Bia about their aims for National Potato Day. It was a conversation that had a familiar ring: counteract the perception that carbs are bad; highlight the neat nutritional package that is the potato; broaden people’s perspectives on how a potato can be prepared; bring some colour to the potato palette (***) – in other words, the kind of thing I do on a regular basis. So, with that in mind and anticipating the event to come, here’s a little colour from the warmth of the Canary Islands, where they’ve got salt and spice and aren’t afraid to use ’em.

*** This is a rare bird – a sentence where you could probably get away with using palette, palate or even, at a stretch, pallet (for those who like to think of their potatoes in bulk terms)

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Spud Sunday: Recipes From A Jewelled Kitchen

London Food Blogger Connect

The funky old Battersea Arts Centre, home to this weekend’s
London Food Blogger Connect conference

This weekend finds me in London, in the thick of the Food Blogger Connect (FBC) conference. There’s a sensory overload that you come to expect at such events, with a great many people to meet, foods to eat and a diverse range of presentations (not least a few of my own devising). While I’m far from done with the conference yet (and may return to the topic in due course), a much anticipated part of the weekend was the official launch, on Saturday evening, of The Jewelled Kitchen, the first cookbook by Bethany Kehdy, founder of the conference (and of Taste Lebanon, with whom I took a very memorable tour a couple of years ago). Herewith a look at her book.

The Jewelled Kitchen

The Jewelled Kitchen:
Lebanese, Moroccan and Persian recipes by Bethany Kehdy

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Spud Sunday: Paddy’s Spuds

Nobody, as the Monty Python crew once memorably observed, expects the Spanish Inquisition.

Everyone, on the other hand, expects spuds on Paddy’s Day, but I’ll betcha nobody expects spudakopita (cue Python-esque diabolical laughter). You can get the low down on this potatoey St. Patrick’s Day version of spanakopita below (though there’s no need to restrict its making to one day of the year – remember that potatoes are for life, not just for Paddy’s Day).

What is special about St. Patrick’s Day when it comes to spuds, though, is that it was, and is, a traditional day for planting pototoes in Ireland. Kaethe Burt O’Dea of SPUDS.ie (who is quoted in today’s Washington Post piece on Ireland and the trialling of GM potatoes) wisely suggests that we might do well to reclaim this day as a National Potato Day and relegate the consumption of copious pints to a supporting role. I’ll plant to that.

SPUDS St Patricks 2013

Plant a spud – or several – this St. Patrick’s Day (image from the SPUDS campaign)

Meanwhile, given the season that’s in it, I have found myself awash with samples of a spudly nature generously provided to me by assorted parties who know my taste in edibles only too well.
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