Hasselback Potatoes


| 3/6/2012 8:52:38 AM


Tags: Hasselback potatoes, Sweden, Steak diane, beef wellington, stroganoff, parker house rolls, waldorf salad, lobster newberg, thermador, chicken kiev, cordon bleu, country cooking, Chuck Mallory, Chuck Mallory,

A-photo-of-Chuck-MalloryI’ve been on a tangent of studying “named foods.” You know: dishes like Steak Diane, Parker House Rolls, and the like. Of course, some were named after the restaurants where they were created. Others have murky origins or are even have faux origins:

Steak Diane: Named after Diana, the goddess of the hunt in Greek mythology. Basically a filet mignon with a sauce made from the pan juices and butter, shallots, brandy, and other ingredients. In earlier eras, this was usually served flambé at the table.

Beef Wellington: A filet steak cooked with a puff pastry covering, supposedly named after the Duke of Wellington. The first known recipe with this name appeared in 1966.

WaldorfWaldorf Salad: Created in the 1890s at the Waldorf Hotel in New York (now the Waldorf-Astoria), it’s a cold salad made of fresh apples, walnuts, and celery with a mayonnaise dressing. Some cooks call any cold salad primarily made of apples, and including things like coconut, maraschino cherries, or other fruits, a “Waldorf Salad.”

Lobster Thermidor: A very delicious (and expensive) dish made from lobster meat, egg yolks, flour, brandy or sherry, and put back into a lobster shell, then often covered with cheese (usually Gruyere). The dish was created in 1894 by Marie’s, a restaurant in Paris, to honor a play named Thermidor opening at a nearby theatre.

Lobster Newburg: The ancestor of Lobster Thermidor, similarly made, and which debuted in 1876 at Delmonico’s restaurant in New York. What’s the difference? Newburg is not returned to the shell to be served. Some say the sauce is lighter, being made without flour and with white wine instead of other liquors.

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CINDY MURPHY
3/12/2012 12:19:06 AM

Thanks for the Hasselback-style sweet potatoes tips, Chuck. I can't wait to try the recipie, and I'm looking forward to those potential future sweet potato posts too!


CHARLES MALLORY
3/10/2012 3:34:54 PM

@Nebraska Dave, funny you should say that because the next blog is going to be something MUCH plainer--good ol' beans!





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