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England: Toad in the Hole (Sausages Baked in Batter)

No one is sure where the name "Toad in the Hole" comes from ("Toad in a Hole" is also used).

For the "hole", or batter:

  • 4 oz plain white flour

  • 2 small eggs
  • 1/2 teaspoon salt
  • 10 fluid ounces milk

For the "toad" or sausage component:

  • 4 100% pork sausages

Essentially, this dish is Yorkshire pudding with sausages in it.

Preheat the oven to 450F. Saute the sausages briefly in a pan to draw off excess fat (or you might grill them if you prefer). Save the fat. Cut the sausages into chunks.

Ireland: Potato Scones (March 8, 2008)

Though the Irish diet has changed radically over the last thirty years, one aspect of food life in Ireland that hasn't changed is the love of the potato. Every convenience store and supermarket still sells potatoes by the two-stone bag -- that's a little more than ten kilos, or twenty-eight pounds. Of course they sell smaller quantities, too. But one way or another, sooner or later the Irish cook winds up with leftover potatoes, usually mashed.

This recipe is perfect for using some of those leftovers up. The scones it produces are tender and tasty; they keep well (partly because of the potato in them) and they toast wonderfully. In this version, the scones are sprinkled with grated cheese before baking. But their basic flavor is delicate enough that, if baked plain, sweet toppings could be used instead: or dried fruit like raisins could be added.

This recipe would also work well as a crust for dishes like beef pie with Guinness.

Click on "read more" for the recipe.

Finland: Oven-Baked Mashed Potatoes (Perunasoselaatikko)

A traditional Finnish treatment for mashed potatoes, perunasoselaatikko is often seen as a side dish on Christmastime tables in Finland, where it's served with baked ham. It makes an excellent accompaniment for roasts and stews.

The enthusiastic whipping involved makes these potatoes come out as a very light and delicate dish, just one step away from a soufflé (another egg and a little more cream would make all the difference). The whole business puffs up a little in the oven and develops lovely crispy crackly crevasses and browned bits on the top if you've buttered it enough.

Click on "read more" for the recipe.

Ireland: Beef Pie with Guinness

Beef pie with Guinness

This hearty entree is also known in Ireland as "sailor pie" or "sailor's pie" even though it contains no fish. Presumably it was thought of as being a good hearty dish suitable to give to a man who'd just come in from the sea.

Another version of this pie appears in a series of cookbooks produced by the government of the Irish Republic for young housewives in the 1930's. Because of this, the pie is sometimes known by the name of the then-Irish Taoiseach / prime minister, and referred to as "De Valera Pie."

The oldest versions of the dish use plain pastry or puff pastry tops for the pie. This one follows the newer tradition of using a soda bread crust.

The recipe...

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