Gabriel Metsu - Woman Peeling Potatoes
Woman Peeling Potatoes
Gabriel Metsu
Buy This Art Print At AllPosters.com

 

 

 

 

Club 125x125

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Side Dishes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of ingenuity, and faith."

 

Boxty

 

 

 

"I have made a lot of mistakes falling in love, and regretted most of them,
but never the potatoes that went with them."
- Nora Ephron, "Heartburn"


Recipe of the Day Categories:

  WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

[Flag Campaign icon]

Tuesday, December 24, 2002

Your patronage of our affiliate partners supports this web site.  We thank you!

 

  John Stuart Ingle - Still Life with Red Wing Crocks
Still Life with Red Wing Crocks
John Stuart Ingle
Buy This Art Print At AllPosters.com

 

 

Boxty

From A Little Irish Cookbook, by John Murphy, 1986, Chronicle Books

"Boxty is a traditional potato dish, celebrated in the rhyme:
'Boxty on the griddle, boxty in the pan,
If you can't make boxty, you'll never get your man.' "

1 cup raw potato
1 cup mashed potato
2 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
Large knob of butter, melted
About 1/2 cup milk

Grate the raw potato into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom.
Pour off the fluid, scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter.
Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each
into quarters but do not cut right through, and bake on a griddle or in a
heavy pan.
If liked, more milk and an egg can be added to make a batter that can be
fried in bacon fat like drop scones.
 

More Side Dish Recipes!

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2002 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 24, 2002.