Posts Tagged gratin
Asparagus Über Alles
Note that it necessarily needed it, but white asparagus gets a bit of a makeover in the shape of this gratin with coconut milk and lemongrass
Spud Sunday: The Goats Of Christmas
A few thoughts for food, inspired by Milano’s Christmas campaign to support Oxfam’s efforts to buy goats for needy third world families
Spud Sunday: Star Of The Seaweed
Dillisk or dulse, a wonderfully savoury seaweed found on the shores of the North Atlantic, goes down a treat with spuds, a fact ably demonstrated by this dillisk-seasoned garlicky potato gratin.
Spud Sunday: The Irish-Italian Job
Italian cooking may be more about tomatoes than potatoes, but Catherine Fulvio’s new book – Catherine’s Italian Kitchen – does have some Irish-Italian ideas for combining the two. Her potato and tomato bake is a case in point.
Spud Sunday: Neeps And Tatties
It’s the traditional Scottish combination of neeps and tatties (turnip and potato), but they’ve been put together in a somewhat less than traditional gratin form here, along with lemongrass, ginger and yoghurt.
Spud Sunday: Mostly Local
I’m all for eating local but I’d be hard pressed to give up those things that we can’t produce locally, like olives and olive oil. It helps to know that I can source such things from Tony Hartley, someone with a real connection to the local producers in Spain.
Spud Sunday: Au Gratin, Au Guinness
From the minute I saw the recipe, I was intrigued by Richard Olney’s potato gratin with beer and just had to try it with Guinness. I wasn’t sorry, nor will you be…
