I have seen the future. It is wrapped in pastry and answers to the name of pie.
That, among other things, is the word on the net.
Spuds, it seems, are also on the trendspotter’s radar.
In my capacity as a self-confessed potato anorak, I’m not entirely sure that I should admit to the following, but I see that I am going to have to come clean and reveal to the world (or to you lot, at least) the embarrassing truth.
The fact of the matter is that, until this weekend, I’d never, ever made gnocchi.
[cue momentary pause while this information sinks in]
As far as my potato repertoire went, lack of gnocchi experience had been sitting squarely in the glaring omissions category for the longest time. There was really nothing to do but face the fact and give these Italian potato dumplings a much belated whirl. And it seemed like the least I could do to make up for their much-delayed debut was to see to it that they would be washed down with some proper Italian wines. Following our most enjoyable French excursion, the guys at Curious Wines were happy to oblige with recommendations and samples for same. Things were looking good for the gnocchi launch.
I’ll wager that my Da would think the following a waste of perfectly good Guinness. Nevertheless, in honour of the awards weekend that was in it, I thought that Le Spud could do worse than to take a dip in some of Arthur Guinness’s finest stout.
At first blush, it might not seem that spuds doused in Guinness would be that promising a combination. It might even sound like a messy night at the
blog awards pub. Just so we’re clear, though. I’m not talking about spilling your pint over somebody’s bag of tayto (though, no doubt, that happens quite a lot in this country…). What I’m talking about is Richard Olney’s recipe for Potatoes in Beer, which brings a whole new meaning to the term beer soakage.