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Category: Gluten-free (Page 2 of 28)

Spud Sunday: Super Mash

I do tire of spud-bashing.

In the healthy eating context, I mean.

All too often, potatoes end up on the wrong side of the whats-good-for-you conversation, as things that we need to eat less of, or seek alternatives to. They are, perhaps, the victims of the extreme success with which they marry with butter and cheese and a great many other fats. From Joel Rubuchon’s legendary butter-laden potato purée to your everyday bag of crisps, it seems that spuds provide a highly accessible parking spot for additional calories.

But potatoes themselves are not the source of this excess and – as I may have mentioned once or twice before – they make for quite a tidy nutritional package. What’s more, they can play just as well with card-carrying super foods – unregulated as that term may be – as with those apparently fiendish fats (though the fact is that our bodies need a certain amount of those too).

To prove my point, I made some mash. And not just any old mash but one that is probably about as far away as you could get from Joel Rubuchon’s all-butter version (though it does not shun butter entirely). It’s a recipe inspired both by Extreme GreensSally McKenna’s wonderful guide to making the most of mineral-rich seaweed, and a book that I have been delving into a lot over the past few months – and by a presentation which Dorcas Barry made at the Savour Kilkenny Foodcamp last month on eating to stay young. That talk featured much that was raw and green and vibrant, just like this mash.

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Kale & Dillisk Mash

Kale & dillisk mash

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Spud Sunday: It’s Complicated

There’s a section in journalist and food critic Jay Rayner’s new book, A Greedy Man in a Hungry World, which discusses the notion of comparative advantage. This is where, he explains, by dint of labour costs, climatic or other considerations, certain countries can produce certain goods better and more cheaply than elsewhere – he points to iPhones made in China and, foodwise, among other things, to crops grown in the corn belt of the Midwestern United States.

It’s part of his assault on those who blindly assume that local-is-best when it comes to food (people whom he also suspects are the proud possessors of said iPhones); his attempt, as he puts it, to “kick ten tons of crap out of the local food movement.” His point? It’s not that locally produced food is suddenly off the shopping list – there will always be cases where it’s the best choice we can make, and not just for reasons of taste, but because it’s also about food security and supporting local economies – but that local doesn’t always equate to sustainable and that imported foods – and the large-scale agriculture that may produce them – aren’t necessarily bad.

Jay Rayner: Greedy Man in a Hungry World

Nothing like a bit of good old-fashioned hyperbole:
in addition to the bold subtitle, the back-of-book blurb asserts that this volume will do no less than
“…change the way we shop, cook and eat forever”
Or something like that anyway.

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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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