This month, the head chef of the Black Bull Inn in Sedbergh, Nina Matsunaga, introduces us to one of her favourite childhood dishes, the knödel
You want to poach the cod in the tomato and saffron broth at a lazy simmer to get a buttery, flaky fish.
Yes, stargazy pie. Stargazy pie is a Cornish dish made of baked pilchards, covered with a pastry crust. The pilchards are arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge, so that they appear to be gazing skyward. Along with the fish, a typical stargazy pie would contain hard-boiled eggs, bacon, onion and mustard. Many recipe variations around these ingredients exist, some which include boiled potatoes and white wine. All recipes for the stargazy pie are topped with a shortcrust pastry lid, through which the fish heads and even tails protrude. The dish originates from the village of Mousehole in Cornwall, and is traditionally eaten during the holiday of Tom Bawcock's Eve. Hold up, wait a minute! Tom Bawcock's Eve? Pilchards? What? Okay, I thought it might be a little confusing to those non-Brits among you. Pilchards? What are those? Pilchards is another word for sardines, and the two seem to be interchangeable.They are several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the Mediterranean island of Sardinia, where they once lived in abundance. Tom Bawcock's Eve is a festival held on the 23rd of December in Mousehole, Cornwall, UK. The festival is held in celebration and memorial of the efforts of Mousehole resident Tom Bawcock to lift a famine from the village. There are several theories to the origins of this festival, the first recorded description was made by Robert Morton Nance in 1927 in the magazine "Old Cornwall". Nance described the festival as it existed at the turn of the 20th century. Within this work Nance also speculated that the name Bawcock was derived from Beau Coc (French) - , he believed the cock was a herald of new light in Pagan times and the origins of the festival were pre-Christian. The most likely derivation of the name 'Bawcock' is from Middle English use (influenced from French) where a Bawcock is a nickname for a fine or worthy fellow. (An example of this use can be found in Twelfth Night Act 3 Scene 4 "Why, how now, my bawcock!") As the name Tom was often used as a generic description for any man it is likely that Tom Bawcock was a symbolic name for 'any fine fellow' who risked his life in pursuit of fishing. Midwinter celebrations were also common in one of Cornwall's other principal traditional occupations mining. Picrous Day and Chewidden Thursday seem to have similar origins to Tom Bawcock's Eve. There is an ongoing folk music tradition associated with Tom Bawcock's Eve. Below is one version of Tom Bawcock's Song. The words were written by Robert Morton Nance in 1927, to a local traditional tune called the 'Wedding march'. It is believe that Nance first observed the festivities at the turn of the 20th century. "Merry place you may believe, tiz Mouzel 'pon Tom Bawcock's eve. To be there then who wouldn't wesh, to sup o' sibm soorts o' fish. When morgy brath had cleared the path, Comed lances for a fry, And then us had a bit o' scad an' Starry-gazie pie. As aich we'd clunk, E's health we drunk, in bumpers bremmen high, And when up caame Tom Bawcock's name, We'd prais'd 'un to the sky." Here's a recipe. It's worth a try - go on, give it a go! Stargazy Pie serves 6 Ingredients shortcrust pastry made with 285g plain flour 8 pilchards, sardines or small herrings salt, pepper 1 large chopped onion approx. 3 tbsps chopped parsley 3 hard-boiled eggs 3 rashers streaky bacon beaten egg to glaze Method Roll out the pastry for double-crust plate pie. Cover the plate, brush the rim with water and roll out another piece for the lid. Keep it aside. Preheat the oven to gas 6, 200C (400F) . Clean and bone the fish, leaving their heads in place. Season inside and stuff with finely chopped onion and parsley. Fold back into shape. Lay the fish on the pastry like the spokes of a wheel with their heads on the rim so that they can gaze upwards. Fill the gaps in between with chopped bacon and hard-boiled eggs. Put the pastry lid in place, pressing down between the fish heads so that it meets the pastry of the lower rim, making a wavy effect. Brush with beaten egg. Bake for 30 minutes, though if the fish are on the large side give them 15 minutes more at the reduced heat of gas 4, 180C (350F). Serve hot. Okay, so what's next on Name This Food!? Yes, I know they're apples. But what kind of apples?
Learn how to make an Italian classic with this authentic recipe and easy-to-follow video for the cheese and pepper dish cacio e pepe.
Ready in just 20 minutes, this One-Pan Cheesy Kielbasa Pasta will make everyone in your family smile! Simple and delicious!
On Christmas Eve, Italian-Americans gather to celebrate the Feast of the Seven Fishes. Try all our easy seafood recipe ideas for the best feast ever.
We’ve given roast turkey a Scottish twist by stuffing it with haggis. It’s the ideal centre piece for Christmas, Hogmanay (New Year’s Eve) or Burns Night. Try serving it with this Burns Night-inspired whisky gravy.
Sutiable for sporting conditions Zip fastening along front Composition: 90% extrafine merino wool, 10% elastane Dry clean Made in Portugal
Rich and complexly flavored, a ragù made from slow-cooked short ribs makes an impressive showing at an Italian-themed dinner party. Make the pasta from scratch if you like, or purchase fresh pappardelle or another wide noodle from a local Italian deli or gourmet grocer.
Biting Down On Greatness! I get hungry every time I watch a movie with food in it. Thanks to Alex’s great idea, we decided to share this easy way to enjoy a meal AND a movie! Make these terri…
Explore Candi Mandi's 1358 photos on Flickr!
Äppelpaj fylld med en vaniljkräm på vitt vin och äppelrosor
Affogato al Cafe, Italian for "drowned in coffee," is a sweet little treat that packs a punch!
A blog about life with Classic Galactosemia and the food choices that goes with it.
From classic chicken pot pie to a crust filled with crawfish, our best savory pie recipes are the ultimate comfort foods for a one-dish meal.
Recipe. My aunt recently had the great fortune of having the head chef of Maialino in NYC, Nick Anderer, teach a cooking class in her apart...
A few weeks ago we spent a Sunday in the English Lake District but the main purpose of the visit was afternoon tea at Holbeck Ghyll, a lovely English country house hotel. This was very much a traditional afternoon tea with a selection of finger sandwiches and cakes served on classic china. My favourites............ Smoked salmon sandwich, lemon tart, scone and chocolate éclair Of course I also liked the brownies, carrot cake, fruit cake, shortbread........... The standard of food and service was excellent and the view of Lake Windermere(the largest natural lake in England)from our window seat was 'the icing on the cake' even on a very dull day!! Maybe next year we might have the chance to sit out on the terrace.... or even better...........stay for the weekend and enjoy the spa........ P.S. Just in case you were wondering....no we didn't eat everything (that would have been greedy, wouldn't it??) but before we left we were presented with a cute box containing the cakes we didn't manage...... You may like to read about another afternoon tea in the Lake District here or afternoon tea in London with a modern twist here or a fashion-inspired afternoon tea in Dubai here As you may have guessed.....miss b loves afternoon tea!!!!! *** I'm late posting as I was in Oman and Dubai last week enjoying the sun......photos coming soon......I'm also looking forward to catching up on all my favourite blogs.......... ..
If you’re craving a homemade dessert, try making a batch of these soft, gooey chocolate chip cookies, just like Mom used to make. Our perfect chocolate chip cookies have a tinge of caramel flavor and are studded with chocolate goodness. And here’s a tip from our test kitchen: Use a small ice cream scoop to form the balls of dough and they’ll bake into gorgeous, perfectly round cookies every time.
This season, make a variety of holiday bar cookies for Christmas. You're sure to please your guests with flavors of chocolate, almond, and cinnamon, combined with a cup of delicious egg nog!
Ever wonder what would happen if two incredibly talented artists decided to tie the knot in a modern meets vintage DIY extravaganza?!? Well, lovelies, let me be the first to tell you - it is FABULOU...
Ever get a cookie crave? This is the result of a cookie crave. Its been a while since I baked anything AND we were kind of low on but...
My mom's two classic dips that she serves for company. They're damn tasty, cheap to make, and take all of about, oh 2 minutes to prepare. T...
How to cook spaghetti cacio e pepe? Discover the recipe from Eataly and become a master of this traditional Italian dish.
Along with the typical back-to-school and fall-is-in-the-air vibe, for me September has always been a time to eat as many Italian prune plums as possible. My mother made it so: an end of summer requirement like the homework and piano practice to come, prune plums were to be eaten in great quantities, like a sweet drippy book end to all the fun and freedom I was leaving behind. My favorite way to eat these special fruits is baked simply in a pie.
Stuffed Zucchini Boats. Discover our recipe rated 3.6/5 by 9 members.
My grandfather loves cantaloupe. At least I assume he does, as he has eaten a half cantaloupe filled with cottage cheese for lunch almost every day that I have known him. I vividly remember him coming home for lunch (coming home for lunch!) when I was visiting them in my childhood, and my grandmother having his melon ready at his arrival. He's turning 89 in four days, so the cantaloupe clearly did right by him. For the most part cantaloupe has been something I could take or leave. I'd take some to balance out the color at the occasional brunch buffet, but generally would dig though the melon bowl to scoop out as many of the sweeter watermelon cubes as I could unearth. However, when I was pregnant last summer, the only slightly unusual craving I developed was for cantaloupe. And lots of it. Particularly as the summer went on and the weather was sizzling hot. It was then I discovered an orange-fleshed melon Shangri-La on the tables of the summer's farmers' market. Tiny, outrageously sweet, nubby-skinned melons came out in abundance in the months when we needed them the most. Numerous heirloom varieties, particularly ones about the size of a softball, exploded with fleeting flavor. Heaven. And obviously Papa was hip to this many decades earlier. This incredibly simple, two ingredient, refresher is a stunning way to use this stunning fruit. It also helps in keeping their fast-ripening goodness around for a day or two longer. Happy Birthday Charlie, and thank goodness for the humble cantaloupe. CANTALOUPE AND LIME GRANITA Serves four to six. 6 cups pureed fresh cantaloupe, from about one medium melon 2 tablespoons lime juice, from about one lime Zest from one lime Remove the rind from the cantaloupe. (You can cut off each end and then around the outside, like at the start of supreming citrus.) Cut the melon in half and scoop out the seeds. Roughly cut the fruit into about one inch pieces. Zest the skin of the lime, and set the zest aside. Then juice the lime. Combine the lime juice and cantaloupe in a blender. Puree on high (or
