Subject: Clapshot
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 20 2001 - 07:40:30 EDT
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F O O D F U N N Y
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Here's one from reader Ruth Lovett about the perils of cross-cultural
cooking:
Years ago I participated in an international cooking club while we
were in Vienna, Austria, with the United Nations. When It was my turn
to cook an American meal, a friend from Sri Lanka got all excited and
begged me to serve navy beans. It's kinda hard to work that into a
menu, but I complied. When I whipped out the dish with her navy beans
her face fell. When asked what was wrong, she said, "Oh, I thought
they were blue!"
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T O D A Y ' S R E C I P E
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It seems that the residents of the British Isles just can't use the
word "potato" when naming a dish containing potatoes, and so have
dishes with names like bubble and squeak, colcannon, bangers and mash,
and neeps and tatties instead. Here's another example of their
inventive nomenclature from Scotland:
Clapshot
1 lb (450 g) potatoes, peeled and coarsely chopped
1 lb (450 g) turnips, peeled and coarsely chopped
1/4 cup (60 ml) heavy cream
2 Tbs (30 ml) butter
2 Tbs (30 ml) chopped fresh chives
Salt and freshly ground pepper to taste
A generous grating of fresh nutmeg
Boil the potatoes and turnips in salted water until tender. Drain
thoroughly and return to the pot over low heat to dry them for about 5
minutes, shaking the pot frequently. Mash them until completely
smooth and stir in the remaining ingredients. Serves 4 to 6.
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