SC - OOP recipe and Re: vodka for bandy in cordials was

[snowfire at mail.snet.net]

- -Poster: Elysant <Snowfire at mail.snet.net>
 
>> On a more upbeat scale, my student Puck, on our recent sailing trip produced
>> some of the finest 'home' cooking I have eaten in a very long time by
>> combining modern and period ingredients. One of the dishes that I can still
>> taste is his version of 'Fried Potatoes'. He first sautéed chopped onion in
>> olive oil until it was very soft and translucent, added thinly sliced new
>> potatoes, salt and pepper. As a final addition he sprinkled rose water all
>> over the top. Stirred it. Put a cover on it and let it steam on low heat
>> until; the potatoes were fork tender. The resulting dish was absolutely
>> wonderful with an aftertaste of mild horseradish. I have put this in my
>> 'favorites' file under 'Boat Potatoes Puck' as a memorial to this fine chef.
>> :-)

>Did I miss something here? Where does the taste of the horseradish come
>from? I don't see any horseradish mentioned. Or do you mean this is the
>taste that results from using the rose-water and the other ingredients
>together?

Yes it was the taste that resulted from the ingredients and the rose water 
together - astonishing actually!  I was expecting a much more delicate taste 
from the Rosewater!  I can attest that the dish tasted quite delicious, and 
commend Puck for his culinary skill.

Elysant

>This sounds wonderful and worth a try and has joined my non-Florilegium 
>recipe files under potatos.
 
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:
>         http://lg_photo.home.texas.net/florilegium/index.html ****
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