What Librarians Eat! Issue 5: MAY 2013

What Librarians Eat! I S S U E

5

M A Y

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INSIDE THIS ISSUE:

Potato History and Fun Facts

2

Welcome

Potato and Leeks Soup

4

Gnocchi Pasta

5

Romanian Food

7

Grilled Blue Cheese and Bacon Potato Salad

5

Sweet Potato Mash

5

Irish Potato Bread

10

Ask Us Something

11 May is the month before summer begins. The weather is changing and becoming hotter.

The month for the perfect picnics and the start for many to focus on their studies before their final exams. This month’s Foodletter is dedicated to the humble sprout; the potato.

We have lots of interesting things you can do with potatoes, even bread. Then we’ll take a small look at 2 recipes from Romania. You will be surprised how similar certain recipes are to other iconic world foods.

As always send us any requests and any feedback you have. Tell us what more you want to see in the foodletter. Hope you enjoy this issue.

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Potato History and Fun Facts Origins of the Potato The potato, from the perennial Solanum tuberosum, is

“For the

the world’s fourth largest food crop, following rice,

increase in

first to cultivate potatoes around 8,000 BC to 5,000 B.C.

the number

ered the flavors of the potato, and carried them to

of my

lies of Basque sailors began to cultivate potatoes along

Brennan

wheat, and maize. The Inca Indians in Peru were the

In 1536 Spanish Conquistadors conquered Peru, discovEurope. Before the end of the sixteenth century, famithe Biscay coast of northern Spain. Sir Walter Raleigh introduced potatoes to Ireland in 1589 on the 40,000 acres of land near Cork. It took nearly four decades for the potato to spread to the rest of Europe.

cousins," Conall remarked dryly, "we

Eventually, agriculturalists in Europe found potatoes easier to grow and cultivate than other staple crops, such as wheat and oats. Most importantly, it became known that potatoes contained most of the vitamins needed for sustenance, and they could be provided to nearly 10 people for each acre of land cultivated.

In the 1840s a major outbreak of potato blight, a plant disease, swept through Europe, wiping out the potato crop in many countries. The Irish working class lived largely on potatoes and when the blight reached Ireland, their main staple food disappeared. This famine left many poverty-stricken families with no choice but to struggle to survive or

must thank the

emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Canada and the United States.

Potatoes in the United States

potato.”

Potatoes arrived in the Colonies in 1621 when the Governor of Bermuda, Nathaniel But-

― Edward

Francis Wyatt of Virginia at Jamestown. The first permanent potato patches in North

Rutherfurd, The Rebels of Ireland

ler, sent two large cedar chests containing potatoes and other vegetables to Governor America were established in 1719, most likely near Londonderry (Derry), NH, by ScotchIrish immigrants. From there, the crop spread across the country.

Idaho, the present-day largest producer of potatoes, actually did not begin growing potatoes until 1836, when missionaries moved west in an effort to teach the native tribes to grow crops instead of relying upon hunting and gathering methods. However, it wasn’t until 1872 when the Russet Burbank variety was developed, that the Idaho potato industry began to flourish.

A. Parmentier helped King Louis XIV popularize the potato in France in the 18th century.

Parmentier created a feast with only potato dishes, a concept he realized was possible when he was imprisoned in Germany and fed only potatoes. Benjamin Franklin, ambassador to France, was in attendance of Parmentier’s feast in 1767.

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French Fries were introduced to the U.S. when Thomas Jefferson served them in the White House during his Presidency of 18011809. Collinet, chef for French King Louis Phillipe (reign 18301848) unintentionally created soufflés (or puffed) potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. In 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen at a fashionable resort in Saratoga Springs, NY. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone’s surprise, Vanderbilt loved his “Saratoga Crunch Chips,” and potato chips have been popular ever since.

Did you know…

During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were valued for their vitamin C. And gold, at that time, was more plentiful than nutritious foods!

In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.

The Incas had many uses for potatoes other than dinner: Placed raw slices on broken bones to promote healing Carried them to prevent rheumatism Ate with other foods to prevent indigestion.

Measured time: by correlating units of time by how long it took for potatoes to cook.

Various folk remedies recommend using potatoes: Treat facial blemishes by washing your face daily with cool potato juice.

Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area.

Help a toothache by carrying a potato in your pocket.

Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.

Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in.

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Leeks and Potato Soup

What a classic soup! Usually eaten hot, it's also surprisingly delicious eaten fridge-cold on a summer's day with a squeeze of lemon juice and a dollop of natural yoghurt. Cordially requested by Katja from Bighi library.

Ingredients: 1 tbsp vegetable oil 1 onion, sliced 225g/8oz potatoes, cubed 2 medium leeks, sliced 1.2 litres/2 pints vegetable stock 150ml/5fl oz double cream or crème fraîche salt and freshly ground black pepper

Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until they start to soften.

Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the cream or crème fraîche, heat through and serve.

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Gn o c c h i The word gnocchi may be derived from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). It has been a traditional Italian pasta type of probable Middle Eastern origin since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumpling, with the ancient gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs).

Ingredients: For the gnocchi: 1 kg Potato (King Edwards or Maris piper are the best) 2 egg yolks 150g flour (double-zero flour) For the recipe: A knob of Butter A couple of leaves of Sage 100g Fontina cheese (grated)

Making the Gnocchi Boil potatoes in cold water for approximately 20 to 50 minutes depending on the size of the potatoes.

When ready peel them and let them cool.

Using a potato ricer mash up the potatoes.

Season with sea salt and pepper.

Add the yolk of the 2 eggs to the potato mixture.

Add the flour and mix together. Make sure not to squeeze the mixture too much. When everything is mixed begin kneading it like a dough. When the dough starts to clean off the plate stop kneading and wash your hands.

Cut a small piece and start rolling until you end up with a 3 cm thick tube.

Cut it into small section of 3cm each.

Using a fork add the grooved edges to the top of the gnocchi.

Baked Gnocchi with sage butter Boil the gnocchi in boiling salted water for about 1 minute.

When the gnocchi start to rise from the bottom of the pan to the top, that means they are ready.

In a pan add the butter and the sage.

Season with salt and pepper.

Add the boiled gnocchi to the pan.

Add the Fontina cheese on top of the gnocchi.

Stir it for a while and add the gnocchi in a hot oven for a few minutes just to crisp the cheese on top.

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Health benefits of Potatoes Weight

gain:

Potatoes

are

rich

in

carbohydrates and less in protein, making it an ideal diet for those who want to increase their body weight. The vitamins contained in potatoes like vitamin C and B-complex are also essential for the proper absorption of this compound.

Digestion:

Since potatoes are rich in

carbohydrates, so it is easy to digest and facilitate digestion. This makes them a good diet for patients, babies and those who difficult to digest but require energy.

Skin care: Vitamin B-complex, vitamin C and

some

minerals,

like

potassium,

magnesium, phosphorus, and zinc, are good sources for the skin care. The pulp obtained from crushed raw potatoes, mixed with honey, can also be applied as a poultice in clearing

the

wrinkles

and

other

skin

blemishes due to aging.

Brain function: Proper brain function largely depend on oxygen supply, glucose level, magnesium, some members of the vitamin B complex and some hormones, such as amino acids and fatty acids like omega-3 fatty acids. Potatoes meet almost all the needs mentioned above. In addition, it contains certain other substances like zinc and phosphorus which are good for brain too.

Inflammation: The nutrients in potatoes like vitamin C, vitamin B and potasium are good source to relieve inflammation, both internal and external such as inflammation of intestines and the digestive system. Since it’s soft and easy digestible then make them a good diet for those who have mouth ulcers.

Rheumatism: Potatoes are an excellent source of calcium and magnesium which can help reduce rheumatism.

FOOD FROM AROUND THE WORLD

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Ro m an ian Cu is in e Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians.

Quite different types of dishes are sometimes included under a generic term; for example, the category ciorbă includes a wide range of soups with a characteristic sour taste. These may be meat and vegetable soups, tripe (ciorbă de burtă) and calf foot soups, or fish soups, all of which are soured by lemon juice, sauerkraut juice, vinegar, or traditionally borş. The category ţuică (plum brandy) is a generic name for a strong alcoholic spirit in Romania, while in other countries, every flavour has a different name.

Mit it e i Mititei or mici, (both Romanian words meaning "small things") is a traditional Romanian dish of grilled ground meat rolls made from a mixture of beef, lamb and pork and spices such as garlic, black pepper, thyme, coriander, anise, savoury and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture.

It is best served accompanied by mustard and beer. Ideally the mustard should not be overly tart, lest it interferes with the taste of the mititei. The dish is very popular in Romania.

Ingredients: One third each ground pork, lamb and beef for a total of 3-31/2 lbs meat 1 teaspoon baking soda 2 tablespoons coarse salt 1 tablespoon freshly ground black pepper 1/2 tablespoon coriander 1 teaspoon cumin 1 teaspoon dried thyme

Mix well all the ingredients together. Dissolve the baking soda in the sparkling water and beat into the mixture.

Keep a bowl of water handy to wet your hands; form into 4 inch sausage shapes. Transfer the sausages to the fridge to set for a couple of hours or ideally overnight - this is an important step that helps the meat in coming out tender.

Grill on a hot grill, turn once (about 4 minutes on each side).

You can also first brown the Mititei in a medium-hot skillet and finish cooking in a preheated to 375°C oven for about 15 more minutes or deep-fry them.

10 cloves garlic 1/4 cup sparkling water You can serve them inside an oval shaped bread roll (scoop out some soft part of the roll) with mustard that doesn’t have a lot of vinegar,(brown mustard) topped with pickled and drained (or grilled) red onions, mixed with strips of roasted bell peppers and herbs. Add a cold beer on a lazy summer evening and you are in heaven.

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FOOD FROM AROUND THE WORLD:

Romanian Cuisine

Go go s i—Ro m an ian Do u gh n u t s These fried doughnuts are a speciality of Romania and are adored by everyone who tries them. Here is a recipe to make these lovely treats at home.

Ingredients (makes about 12): 600ml milk 1 tbsp yeast 1 tbsp sugar 1 egg and 1 egg yolk 50g butter 260g flour Dissolve the yeast in warm milk.

Mix in the sugar and let it stand until it gets foamy.

In a mixing bowl, place the whole egg and egg yolk and beat together until foamy. While mixing. add the softened butter and the yeast.

Mix together and slowly add about half of the flour. Beat for 2 or 3 minutes until it starts to form bubbles.

Remove beater and mix in with your hands the rest of the flour and knead, adding more flour, until the dough cleans from both sides of the bowl.

Shape into a round dough and cover with a clean kitchen towel.

Let it rise in a warm place for at least 30 minutes until it doubles in size.

Roll out the dough onto a floured surface to a 1/2” thickness.

Cut out circles and place them on a floured surface. Repeat until all dough is cut into circles.

Cover and let it sit in a draft free place for another 20 mins.

In a deep pan , pour about 1 and 1/2” oil and let it heat up.

Drop each circle in the oil and fry until golden, then turn over to the other side. When done, place them in a bowl covered with paper towel to absorb the excess oil.

To serve, dust with vanilla sugar. You may serve it with jam if you like.

Ideal for Lunch

Here is a very nice recipe for a potato salad submitted by Mona and a different take on the classic mashed potatoes.

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Grille d Blu e Ch e e s e an d Bac o n Po t at o S alad Ingredients (makes about 12):

1.5kg potatoes, cut in into round pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper 1 cup light mayonnaise 1/4 cup chopped fresh parsley 1/4 cup white balsamic vinegar 2 teaspoons sugar 2 teaspoons Dijon mustard 1 cup thinly sliced red onion 120g crumbled blue cheese 6 bacon slices, cooked and crumbled

S we e t Po t at o Mas h

Preheat the grill to 350째 to 400째 (medium-high) heat. Place potatoes in a single layer in the centre of a large piece of aluminium foil. Drizzle with olive oil and sprinkle with salt and pepper. Bring up the sides of the foil over the potatoes, double fold the top and side edges to seal, making 1 large packet.

Grill potatoes, in foil packet, and covered with the grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool for 5 minutes.

Whisk together the mayonnaise, parsley, white balsamic vinegar and sugar in a large bowl; add potatoes, tossing gently to coat. Stir in the onion, blue cheese, and bacon.

Ingredients (serves 2): 3 large Sweet potatoes 1 large Potato 100g Feta Cheese 1 Lemon Oregano Olive oil

This can be the perfect filling for a veggie wrap or a side dish. It is an easy and fun new way to think about your mashed potatoes. The only limit there is, is your own creativity.

Peel the potatoes and add to a large pan. Add cold water and a pinch of salt. Cut the lemon in half and add to the potatoes in the water and boil for about 2 minutes.

When ready mash them into a bowl.

Add the crumbled feta cheese. Add a few sprinkles of oregano. Season with salt and pepper and add a few tbsp of good quality olive oil.

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Iris h Po t at o Bre ad Irish potato bread is practically a national dish in Ireland. It can be served as a potato pancake, a dumpling or, as here, in a crunchy soda bread.

Ingredients: 2 (approximately 340g each) russet potatoes 1 large egg plus 1 large egg white 1 tbsp canola oil, plus additional for greasing the baking sheet 180ml fat-free milk 2 tablespoons minced chives (or the green part of a scallion) 1/2 teaspoon caraway seeds 480g all-purpose flour, plus additional for dusting and kneading 1 1/2 tablespoons baking powder 1 teaspoon salt Bring 1 inch of water to a boil over high heat in a vegetable steamer or a large saucepan fitted with a portable vegetable steamer. Peel one potato and cut into eighths; steam the pieces until tender when pierced with a fork (about 15 minutes). Mash pieces in a large bowl; set aside to cool for 15 minutes.

Position the rack in the centre of the oven; preheat the oven to 190째C. Lightly oil a large baking sheet with canola oil dabbed on a paper towel.

Peel the other potato and grate it through the large holes of a box grater. Squeeze off any excess moisture; add to the mashed potatoes.

Stir in the egg, egg white, oil, milk, chives, and caraway seeds until fairly smooth. Add the flour, baking powder, and salt; stir with a wooden spoon until the mixture forms a soft but sticky dough.

Lightly flour a clean work surface as well as your cleaned and dried hands. Turn the dough out onto the floured surface and knead for 1 minute, adding flour in 1-tablespoon increments to keep the dough from turning too sticky. Too much flour can turn the dough tough; it should remain a little tacky but workable.

Shape into an 8-inch circle, flatten slightly keeping the loaf mounded at its centre, and place on the prepared baking sheet. Use a sharp knife to slash an X in the top of the dough, cutting into dough about 1/2 inch.

Bake for about 55 minutes until golden brown, firm to the touch, and somewhat hollow sounding when tapped. Cool for 1 hour on a wire rack before slicing and serving.

“Ask Us Something!”

After 5 issues we are starting to notice that people are getting more comfortable discussing food with us.

This is amazing news for us because this means that some people are appreciating the hard work we do to provide you with new foods and innovative recipes.

Some one asked us this recently: Do you have any new ideas for baked potatoes?

Usually when we talk about baked potatoes we imagine the traditional potato slit in the middle with butter and/or bake beans and cheese over it. That is good but how about trying something new and different. Here we managed to compile 2 different takes on the classic baked potato.

Gratinated Smoked Trout Filling

Curried Cream Cheese Topping

Ingredients:

Ingredients:

2 Smoked trout fillets

150g/5oz Cream cheese 1 tbsp medium curry paste 4 Spring onions or ½ small red onion, chopped 2.5cm/1in piece cucumber, chopped into dice 1-2 Tomatoes, chopped A small handful chopped fresh mint or coriander leaves Good squeeze of lemon or lime juice Sea salt and freshly ground black pepper

1 tbsp chopped fresh parsley or chives 2 Handfuls grated mature cheddar cheese 1 tsp hot horseradish sauce or English mustard 2 Large knobs of butter sea salt and freshly ground black pepper

Preheat the oven to 200C/400F/Gas 6.

Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potatoes. When cooked, the potatoes should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below.

1.

2.

For the gratinated smoked trout filling, pre-

For the curried cream cheese topping, mix

heat the grill to medium-high.

together all of the curried cream cheese

Split the baked potatoes in half and scoop out

ingredients and season, to taste, with salt

most of the fluffy flesh with a fork into a

and pepper.

bowl. Flake in the trout and add the parsley or

2.

Split open the cooked potatoes and spoon

chives, three-quarters of the cheese, the horse-

the cheese mixture on top: it will melt and

radish or mustard and butter and stir with the

ooze into the hot, steaming potato.

potato flesh until just combined. Season, to taste, with salt and freshly ground black pepper.

3.

1.

Spoon back into the potato skins, lay on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown.