The Unofficial Downton Abbey Cookbook by Emily Ansara Baines Page B
Authors: Emily Ansara Baines
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spicier option, grind a fair amount of black or white pepper on top.
Times Gone By
The word
menu
is derived from the Latin word “minor” or “minutus,” AKA the “minutes” of a meeting. Menus are a gift to the guests of a feast or dinner party, as menus lay out the plan for the evening and allow guests to judge just how much of everything they want to eat.
Daisy’s Noisette Potatoes
This is a very basic yet scrumptious side that novice cook Daisy could make while Mrs. Patmore does the more heavy lifting. Later, of course, Daisy would prove herself to be quite the competent chef and even asks for a promotion, much to the consternation of Mrs. Patmore, who would prefer that Daisy continue making this potato dish for quite a bit more time.
YIELDS 4 SERVINGS
6 Russet potatoes
1 ⁄ 4 cup clarified butter
Kosher salt
Freshly ground black pepper
Preheat oven to 375°F.
Scrub and peel the potatoes under cold water. Use the smaller end of a melon-baller to scoop out at least 25 small balls of potato flesh. Keep round balls of potatoes in cold water until ready to cook.
Heat butter in an ovenproof pan over medium heat. Sauté the potato balls in butter over medium heat for 5 minutes, stirring often.
Transfer pan to preheated oven and bake for 25–30 minutes, stirring occasionally, until potato balls are tender and golden. Season with salt and pepper, and serve.
Times Gone By
These potatoes are called noisette potatoes because their size, once balled, is similar to that of a hazelnut, or
noisette
, the French word for hazelnut. Because most refined ladies would know what
noisette
means in English, they would smile at this dish and understand its name.
Red Wine–Braised Red Cabbage with Apples
A German-inspired recipe, this sweet dish with a spice of sour red cabbage would add a bit of flair to the most formal of occasions. This would be especially popular during the winter months at Downton Abbey when the Crawleys are feeling a bit Christmas-y and in need of extra warmth. For an additional bit of sweetness, add a few teaspoons of honey.
YIELDS 4–6 SERVINGS
4 tablespoons unsalted butter
1 medium head red cabbage, shredded
2 large tart apples, thinly sliced
1 medium to large red onion, thinly sliced
1 cup good red wine
1 ⁄ 4 cup red wine vinegar
1 ⁄ 2 cup apple juice
1 teaspoon ground cinnamon
1 ⁄ 2 teaspoon nutmeg
1 teaspoon kosher salt
1 ⁄ 4 teaspoon freshly ground black pepper
1 tablespoon and 1 teaspoon packed light brown sugar
Heat butter over medium-high heat in a large saucepan. Lower to medium heat and add cabbage, apples, and onion. Cook for 5 minutes, stirring to fully coat. Reduce heat to low; then stir in red wine, wine vinegar, and apple juice, followed by spices and brown sugar. Cover and simmer for 40–45 minutes, then uncover and cook for an additional 10 minutes until excess juices have evaporated.
Times Gone By
During the late 1800s and early 1900s, the men liked to be left alone after the meal not only to over-drink and to tell coarse jokes but to smoke… a habit originally considered unacceptable for respectable women. However, by World War I, Emily Post and other leaders of etiquette claimed it was okay and even acceptable for women to smoke — though not to get drunk, of course! Still, both men and women liked their alone time after a meal, as the dinner party with its somewhat risqué seating (men and women sitting next to one another) could be an exhausting performance for both sexes, and it was believed that the women could only be at ease with other women, and the same for men.
Decadent Duchess Potatoes
These bites of potato are little works of art. Daisy would have to spend a great deal of time with Mrs. Patmore to perfect these so they were acceptable for the Granthams’ table.
YIELDS 4–6 SERVINGS
2 pounds Yukon Gold potatoes, peeled and cut into chunks
1 ⁄ 4 cup heavy cream
1 ⁄ 2 cup unsalted butter, divided
1 ⁄ 3 cup grated Parmesan
Times Gone By
The word
menu
is derived from the Latin word “minor” or “minutus,” AKA the “minutes” of a meeting. Menus are a gift to the guests of a feast or dinner party, as menus lay out the plan for the evening and allow guests to judge just how much of everything they want to eat.
Daisy’s Noisette Potatoes
This is a very basic yet scrumptious side that novice cook Daisy could make while Mrs. Patmore does the more heavy lifting. Later, of course, Daisy would prove herself to be quite the competent chef and even asks for a promotion, much to the consternation of Mrs. Patmore, who would prefer that Daisy continue making this potato dish for quite a bit more time.
YIELDS 4 SERVINGS
6 Russet potatoes
1 ⁄ 4 cup clarified butter
Kosher salt
Freshly ground black pepper
Preheat oven to 375°F.
Scrub and peel the potatoes under cold water. Use the smaller end of a melon-baller to scoop out at least 25 small balls of potato flesh. Keep round balls of potatoes in cold water until ready to cook.
Heat butter in an ovenproof pan over medium heat. Sauté the potato balls in butter over medium heat for 5 minutes, stirring often.
Transfer pan to preheated oven and bake for 25–30 minutes, stirring occasionally, until potato balls are tender and golden. Season with salt and pepper, and serve.
Times Gone By
These potatoes are called noisette potatoes because their size, once balled, is similar to that of a hazelnut, or
noisette
, the French word for hazelnut. Because most refined ladies would know what
noisette
means in English, they would smile at this dish and understand its name.
Red Wine–Braised Red Cabbage with Apples
A German-inspired recipe, this sweet dish with a spice of sour red cabbage would add a bit of flair to the most formal of occasions. This would be especially popular during the winter months at Downton Abbey when the Crawleys are feeling a bit Christmas-y and in need of extra warmth. For an additional bit of sweetness, add a few teaspoons of honey.
YIELDS 4–6 SERVINGS
4 tablespoons unsalted butter
1 medium head red cabbage, shredded
2 large tart apples, thinly sliced
1 medium to large red onion, thinly sliced
1 cup good red wine
1 ⁄ 4 cup red wine vinegar
1 ⁄ 2 cup apple juice
1 teaspoon ground cinnamon
1 ⁄ 2 teaspoon nutmeg
1 teaspoon kosher salt
1 ⁄ 4 teaspoon freshly ground black pepper
1 tablespoon and 1 teaspoon packed light brown sugar
Heat butter over medium-high heat in a large saucepan. Lower to medium heat and add cabbage, apples, and onion. Cook for 5 minutes, stirring to fully coat. Reduce heat to low; then stir in red wine, wine vinegar, and apple juice, followed by spices and brown sugar. Cover and simmer for 40–45 minutes, then uncover and cook for an additional 10 minutes until excess juices have evaporated.
Times Gone By
During the late 1800s and early 1900s, the men liked to be left alone after the meal not only to over-drink and to tell coarse jokes but to smoke… a habit originally considered unacceptable for respectable women. However, by World War I, Emily Post and other leaders of etiquette claimed it was okay and even acceptable for women to smoke — though not to get drunk, of course! Still, both men and women liked their alone time after a meal, as the dinner party with its somewhat risqué seating (men and women sitting next to one another) could be an exhausting performance for both sexes, and it was believed that the women could only be at ease with other women, and the same for men.
Decadent Duchess Potatoes
These bites of potato are little works of art. Daisy would have to spend a great deal of time with Mrs. Patmore to perfect these so they were acceptable for the Granthams’ table.
YIELDS 4–6 SERVINGS
2 pounds Yukon Gold potatoes, peeled and cut into chunks
1 ⁄ 4 cup heavy cream
1 ⁄ 2 cup unsalted butter, divided
1 ⁄ 3 cup grated Parmesan
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