March 28th -
Exceptional herring from Scotland arrived so kippers are back ! Yum ! I am really enjoying them... Richard
and serving a Cullen Skink !
make a Kedgeree with Richard's Haddie
Penfold published in cookbook
The PLOUGHMAN’S LUNCH and the MISER’S FEAST
Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles.
By BRIAN YARVIN
Hardback, Published 2012
Stonington, Maine, is a pretty remote place. To get there, you’ll have to leave the main highway, drive for miles down hilly side roads, and then cross a surprisingly large suspension bridge and a causway. When you get there, though, thers more than a bit of Maine at its best: a perfect harbor with fishing boats, small shops selling what fishermen need, and trucks ready to get that fish to market. This is where Richard Penfold has set up shop. Yes, there are a few art galleries and expresso bars, too, but they don’t ruin the experience. All in all, it’s the perfect place to run a fish smoking business.
You wouldn’t expect a guru of kippers and Finnan Haddie to be in the United states, but from his outpost in Stonington, Richard produces some of the world’s finest smoked fish. Originally from London and schooled in Plymouth, Richard spent more than a decade in places like The Shetland Islands learning the art of smoking fish and becoming an expert on every aspect of commercial fishing. While in Shetlands, he taught at the North Atlantic Fisheries College and created their fish-processing library. This is a man whose life is truly focused.
Celebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs, newspaper and magazine food writers, and everyday home cooks are taking a renewed interest in their own traditional cuisine, at long last approaching it with more pride than with prejudice. In The Ploughman’s Lunch and the Miser’s Feast, the American cookbook author, travel writer and professional photographer Brian Yarvin brings these newly rediscovered pleasures to the attention of home cooks on this side of the Atlantic.
In 100 recipes, 65 color photos, and dozens of lively sidebars, Yarvin reveals what he has discovered in his numerous walking and driving trips across the length and breadth of Great Britain. His recipes emphasize traditional and down-home dishes as perfected and updated by the best cooks in Britain. They include lots of pub fare, like Fish and Chips, Shepherd’s Pie, Ploughman’s Lunch, and a host of savory cakes and pasties. There are festive and substantial main courses like Howtowdie, Poached Salmon with White Sauce, and, of course, a splendidly done Beef Wellington. The hard-working Brits love big breakfasts, and there is a chapter devoted to those, while another chapter celebrates the sandwiches, salads, and snacks that are served at tea time. Curry shops have been ubiquitous for so long that Indian food by now is properly British, and Yarvin devotes another chapter to dishes such as Shrimp Biryani and Chicken Korma. A big chapter, too, shows us how to make the best-loved British sweets, from the humbly named Plum Pudding and Mincemeat Cake to the amusingly monikered Fast Rascals, Kentish Huffkins, and Welsh Dripping Cake.