Peter Rabbit & Other Beatrix Potter Tales

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Diana and Carrie discuss Beatrix Potter books and lots of English countryside food, perfect for little rabbits.

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The Little White Horse & The Secret of Moonacre



Diana and Carrie discuss The Little White Horse by Elizabeth Gouge plus the 2008 movie “The Secret of Moonacre” and all of the lovely foods, from dainty flower biscuits to hearty “Sausages!” and fish and veal and ham pie.

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Codfish Pudding

Equal parts British nursery food for darling little children and the worst insult to effeminate one-handed pirates, this turned out awfully delightful!

I based my dish on this recipe from Cook it Simply with a couple adjustments in ingredients and cooking method (Do I look like I have suet? Or a pudding basin? But I got through it, oh the cleverness of me!). The result was like a crustless mini quiche – super tasty, and I think the lemon zest brought out the pleasant fishy flavor and brightened it several shades above stereotypically tasteless nursery fare.

It was very good warm the night of, my kids loved it, and because I am a monster who eats straight from the fridge can offer that it was even good cold the next day.

Codfish Pudding

Adapted from Cook it Simply

  • 1 pound skinless cod, sliced into small cubes
  • 1 stick butter, melted
  • zest of one lemon
  • 1 teaspoon salt
  • fresh cracked pepper
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 2 slices bread
  • handful parsley

Heat oven to 350° and grease a muffin tin.

Combine cod, butter, lemon zest, salt, pepper, eggs, and milk. In a food processor, blitz bread and parsley to fine crumbs. Stir into cod mixture.

Divide evenly between muffin cups. Place the muffin tin on a large rimmed baking sheet in the oven, and add water to the baking sheet to about three quarters full.

Bake for one hour (start checking at 50 minutes, it’s fine for the tops to brown but if they start getting too done cover with foil) until the mixture is fairly solid. Remove to a rack and cool 15-20 minutes.

Gently remove each pudding, I spooned around the rim to loosen it and used two spoons to lift it to the plate. They’ll get less delicate as they cool.

Garnish with a little extra chopped parsley and serve warm, or enjoy later room temp or even cold.

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Jonathan Strange and Mr. Norrell

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Diana and Carrie discuss the novel and BBC miniseries. Likes: boiled eggs. Hates: seed cake. Secret weapon: walnuts. Cloudy with a chance of: roast chickens. What we most want: toasted bloody cheese.

Recipes

Referenced

Tasty Time

Main Episode

Intro & Outro music clip: “Strange Performs For Mr. Norrell” by Benoit Charest. “Jonathan Strange & Mr. Norell” Soundtrack available for purchase here.

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Fish & Chips

Fish & chips header

Scarlet helped Mr. Frost with his grave-rubbings until midday, when they stopped for lunch. He offered to buy her fish and chips as a thank-you, and they walked down to the fish and chip shop at the bottom of the road, and as they walked back up the hill, they ate their steaming fish and chips, drenched in vinegar and glittering with salt, out of paper bags.

–Chapter 7, “Every Man Jack”, The Graveyard Book by Neil Gaiman

Fish & Chips

  • 8-10 Cod Fillet Strips about 1″-1 1/2″ wide, patted dry, room temperature
  • 1/3 Cup Potato Starch
  • 1/2 Cup Flour
  • 1/2 Cup Soda Water/Club Soda
  • 1/2 tsp. Salt + more for sprinkling
  • 3-4″ Oil for frying
  • 2 Large Russet Potatoes
  • Malt Vinegar

Preheat your oven to 200ºF. Heat the oil in a tall, heavy-bottomed pot to 375ºF. Drape a few paper towels on a cooling rack & have it near the stove. Mix the flour, soda, & salt in a med-large bowl to create the batter. Put the potato starch in a medium bowl or plate & dredge the fish in it. Next, dip the fish into the batter to coat completely. In a back-and-forth motion, lower half of the dipped fish into the hot oil & cook until golden & then remove to the paper towel-lined rack & sprinkle with salt. Repeat this process with the remaining fish. To keep the fish warm, put them on a tray & slide it into the preheated oven.

Bring the oil to 325ºF. Peel the potatoes & cut them into strips about 1/2″ wide by 3″ long. Submerge the pieces in cold water & swish them around with your hand. Drain & pat them dry, & then submerge them in the oil. Cook for about 2 minutes & then remove the potato pieces to the paper towel-lined rack. Raise the oil to 375ºF & submerge them again, letting them cook for another couple minutes. Remove & sprinkle generously with salt.

Serve the chips in a turned down paper bag, alongside the fish, & drench (according to your preference) with malt vinegar. And please, do not share with anyone named Jack. In fact, if you come across a Jack, run very quickly in the opposite direction.

Fish & chips bite

Listen to the episode! Fiction Kitchen Episode 24: The Graveyard Book

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Pride and Prejudice

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Don’t be silly, of course we don’t do our own cooking! We’re meddling….I mean middling…rich!

Diana and Carrie discuss Jane Austen’s classic novel and the 1995 BBC miniseries. There will be scones.

Recipes

References

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