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The Cookbook Game #6
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jojopops70
Senior Member
Hi 
I haven't vanished I promise, just ridiculously busy at the mo, sorry I haven't taken part again. This is the first time I've actually been on the website for some time, so just trying to catch up.
I haven't vanished I promise, just ridiculously busy at the mo, sorry I haven't taken part again. This is the first time I've actually been on the website for some time, so just trying to catch up.
Mountain Cat
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Well, finally.
Potato, mushroom & onion casserole.
From The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine, by Walter Staib.
Edited to enter in my review: I made a half-recipe.
(ED FEEDBACK: I used avocado oil instead of "vegetable oil", which I have not purchased in at least 30 years. Assuming I ever did. There is no confounding taste to either oil. Used pre-ground white pepper instead of freshly-ground - as that is what I have.
The onion took longer to start browning - about 8 minutes. This did not surprise me. A truly great Maillard reaction for onions mushrooms will take even longer. I kept them at "slightly golden". Mushrooms were spot-on.
I'm never sure how one measures a "bunch" of anything. I used my own home-grown parsley, and simply went by "feel" on it. Which I think is entirely appropriate.
Final cooking time once one added the cream and parm was about 15 - 17 minutes. Ovens do vary in temperature.
While I think this was a very good recipe, it does tend to confirm my Yukon gold bias. I think I'd love this recipe were I to use just about any "gold" potato. I would also not skin my potatoes, although I know there was a period in time where everyone apparently skinned any potato they cooked. Most of the nutrients are in the skin -- and frankly, they really don't taste bad, and they add texture. (Yes, I did use the red-skinned potatoes with skins removed. The chickens got a treat!)
The seasonings, mushrooms and onions were excellent with this!
I would also like to brown the top of the casserole, by putting my oven on "broil" for a couple of minutes at the end.
Overall, I do appreciate this cookbook, and will cook more things from it in the future.
Potato, mushroom & onion casserole.
From The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine, by Walter Staib.
Edited to enter in my review: I made a half-recipe.
(ED FEEDBACK: I used avocado oil instead of "vegetable oil", which I have not purchased in at least 30 years. Assuming I ever did. There is no confounding taste to either oil. Used pre-ground white pepper instead of freshly-ground - as that is what I have.
The onion took longer to start browning - about 8 minutes. This did not surprise me. A truly great Maillard reaction for onions mushrooms will take even longer. I kept them at "slightly golden". Mushrooms were spot-on.
I'm never sure how one measures a "bunch" of anything. I used my own home-grown parsley, and simply went by "feel" on it. Which I think is entirely appropriate.
Final cooking time once one added the cream and parm was about 15 - 17 minutes. Ovens do vary in temperature.
While I think this was a very good recipe, it does tend to confirm my Yukon gold bias. I think I'd love this recipe were I to use just about any "gold" potato. I would also not skin my potatoes, although I know there was a period in time where everyone apparently skinned any potato they cooked. Most of the nutrients are in the skin -- and frankly, they really don't taste bad, and they add texture. (Yes, I did use the red-skinned potatoes with skins removed. The chickens got a treat!)
The seasonings, mushrooms and onions were excellent with this!
I would also like to brown the top of the casserole, by putting my oven on "broil" for a couple of minutes at the end.
Overall, I do appreciate this cookbook, and will cook more things from it in the future.
Last edited:
A recipe from The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine, by Walter Staib. This one is on page 218. Part of the CookingBites Cookbook Challenge, #6.
Herein, the recipe's author combines cookery ideas from both Mary Randolph (The Virginia Housewife, ) and Martha Washington's related recipe ("To Dress a Dish of Mushrumps"). Yes, that Washington. She likely didn't invent the recipe (OR cook it), but it would be served in her household.