The Unofficial Downton Abbey Cookbook by Emily Ansara Baines Page A
Authors: Emily Ansara Baines
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taste with salt and add garlic. Cook garlic for 3–5 minutes until also golden. Transfer to a platter and set aside.
Place the same ovenproof skillet over low heat. Melt butter, then cover bottom of pan with a third of the potatoes. Season with more salt and white pepper. Cover with half of onion mixture, and season again with salt and white pepper. Cover with half of remaining potatoes, and season with rest of salt and white pepper. Spread the rest of onion mixture over potatoes, then top with remaining potatoes and season with white pepper. Cover with foil.
Bake potatoes in preheated oven for 12–15 minutes or until potatoes are tender and browning on top. Remove skillet from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with curly parsley and serve when hot.
Etiquette Lessons
No matter how large a slice of potato, in the Edwardian era you were never to use a knife on a dish to cut the food if it could be done with simply a fork. As the 1886 manners guide
Etiquette: Rules & Usages of the Best Society
explains: “Everything that can be cut without using a knife should be eaten with the fork alone.” That said, do not toy with your knife or any of your cutlery. One was not to fidget at a dinner party.
British Brussels Sprouts with Chestnuts
Just like the British aristocracy, Brussels sprouts are seen as a rather snooty — and hard to like — vegetable. However, Mrs. Patmore would know that even the Dowager Countess would enjoy this dish when a hint of half-and-half (or even heavy cream) is added! Even the Earl of Grantham would be tempted to lose his manners in an attempt to acquire a second serving of this side dish.
YIELDS 6–8 SERVINGS
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ⁄ 2 teaspoon freshly ground black pepper
1 ⁄ 2 teaspoon sugar
1 cup water
8 cups Brussels sprouts, trimmed and halved lengthwise
1 1 ⁄ 2 cups half-and-half
1 cup roasted chestnuts, crumbled
Using a large, heavy skillet, bring butter, salt, pepper, sugar, and water to a boil over high heat. Lower heat and slowly stir in Brussels sprouts and let simmer, partially covered and stirring occasionally, for 8–10 minutes.
Remove lid and turn up heat. Boil over medium-high heat for 4–5 minutes, or until water evaporates and Brussels sprouts are lightly browned.
Stir in half-and-half and turn up heat. Bring mixture to a boil, stirring frequently. Reduce heat and add in chestnuts, letting simmer while stirring occasionally, about 3–5 minutes or until chestnuts are heated through.
Suggested Pairings
The simple yet pleasing taste of these Brussels sprouts would go well with the regal Steak Chasseur (see Chapter 4 ) or incredibly sweet and fancy Filet Mignon with
Foie Gras
and Truffle Sauce (see Chapter 4 ).
Asparagus with Hollandaise Sauce
Mrs. Patmore would likely serve more than asparagus with this creamy hollandaise sauce, but this dish would be a particularly popular offering. Mrs. Patmore would also be quite proud of herself for making this dish, as good hollandaise sauce is difficult to make.
YIELDS 4 SERVINGS
For Asparagus
1 pound medium-sized asparagus
1 tablespoon extra-virgin olive oil
1 ⁄ 2 teaspoon kosher salt
1 ⁄ 4 teaspoon freshly ground white pepper
For Sauce
1 large egg yolk
2 teaspoons lemon juice
1 teaspoon cayenne pepper
1 ⁄ 4 cup unsalted butter, melted
1 teaspoon kosher salt
Preheat oven to 400°F.
To make the asparagus: Trim asparagus. On a well-greased shallow roasting dish, spread asparagus spears in a single layer. Drizzle asparagus with olive oil, then sprinkle with salt and white pepper.
Roast the asparagus until lightly browned and incredibly tender, about 15–20 minutes.
To make the sauce: Blend together the egg yolk, lemon juice, and cayenne pepper. Gradually add the melted butter to the egg mixture to make a frothy sauce. Season with kosher salt and serve immediately.
Spread the roasted asparagus on a serving platter. For a
Place the same ovenproof skillet over low heat. Melt butter, then cover bottom of pan with a third of the potatoes. Season with more salt and white pepper. Cover with half of onion mixture, and season again with salt and white pepper. Cover with half of remaining potatoes, and season with rest of salt and white pepper. Spread the rest of onion mixture over potatoes, then top with remaining potatoes and season with white pepper. Cover with foil.
Bake potatoes in preheated oven for 12–15 minutes or until potatoes are tender and browning on top. Remove skillet from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with curly parsley and serve when hot.
Etiquette Lessons
No matter how large a slice of potato, in the Edwardian era you were never to use a knife on a dish to cut the food if it could be done with simply a fork. As the 1886 manners guide
Etiquette: Rules & Usages of the Best Society
explains: “Everything that can be cut without using a knife should be eaten with the fork alone.” That said, do not toy with your knife or any of your cutlery. One was not to fidget at a dinner party.
British Brussels Sprouts with Chestnuts
Just like the British aristocracy, Brussels sprouts are seen as a rather snooty — and hard to like — vegetable. However, Mrs. Patmore would know that even the Dowager Countess would enjoy this dish when a hint of half-and-half (or even heavy cream) is added! Even the Earl of Grantham would be tempted to lose his manners in an attempt to acquire a second serving of this side dish.
YIELDS 6–8 SERVINGS
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ⁄ 2 teaspoon freshly ground black pepper
1 ⁄ 2 teaspoon sugar
1 cup water
8 cups Brussels sprouts, trimmed and halved lengthwise
1 1 ⁄ 2 cups half-and-half
1 cup roasted chestnuts, crumbled
Using a large, heavy skillet, bring butter, salt, pepper, sugar, and water to a boil over high heat. Lower heat and slowly stir in Brussels sprouts and let simmer, partially covered and stirring occasionally, for 8–10 minutes.
Remove lid and turn up heat. Boil over medium-high heat for 4–5 minutes, or until water evaporates and Brussels sprouts are lightly browned.
Stir in half-and-half and turn up heat. Bring mixture to a boil, stirring frequently. Reduce heat and add in chestnuts, letting simmer while stirring occasionally, about 3–5 minutes or until chestnuts are heated through.
Suggested Pairings
The simple yet pleasing taste of these Brussels sprouts would go well with the regal Steak Chasseur (see Chapter 4 ) or incredibly sweet and fancy Filet Mignon with
Foie Gras
and Truffle Sauce (see Chapter 4 ).
Asparagus with Hollandaise Sauce
Mrs. Patmore would likely serve more than asparagus with this creamy hollandaise sauce, but this dish would be a particularly popular offering. Mrs. Patmore would also be quite proud of herself for making this dish, as good hollandaise sauce is difficult to make.
YIELDS 4 SERVINGS
For Asparagus
1 pound medium-sized asparagus
1 tablespoon extra-virgin olive oil
1 ⁄ 2 teaspoon kosher salt
1 ⁄ 4 teaspoon freshly ground white pepper
For Sauce
1 large egg yolk
2 teaspoons lemon juice
1 teaspoon cayenne pepper
1 ⁄ 4 cup unsalted butter, melted
1 teaspoon kosher salt
Preheat oven to 400°F.
To make the asparagus: Trim asparagus. On a well-greased shallow roasting dish, spread asparagus spears in a single layer. Drizzle asparagus with olive oil, then sprinkle with salt and white pepper.
Roast the asparagus until lightly browned and incredibly tender, about 15–20 minutes.
To make the sauce: Blend together the egg yolk, lemon juice, and cayenne pepper. Gradually add the melted butter to the egg mixture to make a frothy sauce. Season with kosher salt and serve immediately.
Spread the roasted asparagus on a serving platter. For a
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