Food Wishes
Published 5 Mar 2012Learn how to make an Irish Shepherd’s Pie! This recipe is a lovely alternative to the much more common corned beef and cabbage recipe that you may have been planning for dinner. Take things to the next level with some nice Irish cheddar.
St. Patrick’s Day Special: Irish Shepherd’s Pie (the real one, not the stuff they eat in cottages)
I know I may have used a few atypical ingredients in this, but as far as I’m concerned, the only two things that are mandatory to make a “real” Shepherd’s Pie are potatoes and lamb. While the ground beef version is also very delicious, it’s not considered a “Shepherd’s Pie”, since shepherds raise sheep, not cows.
The real mystery is why the beef version is called “Cottage Pie”, and not “Cowboy Pie”, or “Rancher’s Pie”. When I think about cattle, many things come to mind, but cottages aren’t one of them. Okay, now that we have all those search keywords inserted, we can moooo’ve on.
By the way, I know it’s something of a Food Wishes tradition that I do a cheap, culturally insensitive joke about Irish-Americans drinking too much in our St. Patrick’s Day video, but this year I decided not to do any. In fairness, I know hundreds of Irish people, and several of them have no drinking problem whatsoever, so it just didn’t seem inappropriate.
Anyway, as I say in the video, this would make a lovely alternative to the much more common corned beef and cabbage that you may have been planning for dinner. Also, I really hope you find some nice Irish cheddar. I used one called “Dubliner” by Kerrygold, which can be found in most large grocery stores.
If you’re curious about beverage pairings, may I go out on a limb and suggest a nice Guinness, or other Irish beer … just hold the green food coloring, please. Erin go bragh, and as always, enjoy!
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March 17, 2025
How to Make Irish Shepherd’s Pie | Food Wishes
March 11, 2025
The Myth and Truth behind Croissants – A Recipe from 1850
Tasting History with Max Miller
Published 29 Oct 2024Crescent-shaped bread rolls, from before the croissant was a flaky pastry
City/Region: France
Time Period: 1853Croissants weren’t always the buttery, flaky pastries that we know and love. While today, that flakiness is what defines a croissant, in the past, it was the crescent shape that was most important.
This recipe from the mid-19th century, a good 50 years before the croissant got its flakes, is a wonderfully soft bread. It doesn’t bear much resemblance to a modern croissant besides the shape, but it is much easier to make. The bread is a little plain, but would be lovely with some butter and jam.
In luxury bakeries, small loaves called croissants are prepared, usually in the semi-circular shape of a roll curved and tapered at the ends. The liquid is used to form the dough with one kilogram of flour consists of one or two eggs beaten and mixed with about five hundred grams of water. Moreover, the choice of flour, the dose of yeast, as well as the working of the dough, require the same care as when it comes to the other luxury breads mentioned.
— Des substances alimentaire et des moyens de les améliorer by Anselme Payen, 1853.
March 4, 2025
The Titanic Survivors Arrive in New York – Hamilton Pudding
Tasting History with Max Miller
Published 18 Oct 2024A tart with apricot jam topped with a vanilla cookie-like filling, and toasted meringue
City/Region: Carpathia | United Kingdom | United States of America
Time Period: 1903 | 1912The menu from the last meal aboard RMS Carpathia before it docked in New York, carrying the survivors of the Titanic, lists Pouding Hamilton as one of the dessert options. After a fruitless search of my late 19th- and early 20th-century cookbooks, I finally found one recipe for it in a newspaper from 1903.
Honestly, I don’t know why there isn’t more mention of this tart. It’s delicious. The texture has kind of a wonderful crumbly shortcrust quality to it, and it’s not too sweet. It’s reminiscent of a vanilla cookie with jam, and you could really swap out the apricot jam for any flavor you like. I could see this being a great dessert for the holidays.
Hamilton Pudding –
Line a pie dish with a good short crust and cover the bottom with a layer of apricot jam; then fill up with the following mixture: Cream three ounces of butter with the same quantity of caster sugar, then add the yolks of two well beaten eggs and the white of one. Sift in by degrees three ounces of flour and flavor with a few drops of vanilla essence. Bake in a moderate oven and when nearly cooked beat the remaining white of egg to a stiff froth and lay it on top in tough lumps. Return the pudding to the oven till it is slightly browned.
— The Gazette, York, Pennsylvania, Sunday, August 9, 1903.
February 25, 2025
Surviving the Titanic – Dining on Carpathia
Tasting History with Max Miller
Published 15 Oct 2024Purée Crécy (Creamy carrot and potato soup)
Beautifully vibrant carrot and potato soup garnished with homemade croutons and chervil
City/Region: Carpathia | United Kingdom | France
Time Period: 1903 | 1912While I don’t know if this is the exact soup that was served to the Titanic survivors once they were on board the Carpathia, the captain, Arthur Rostron, ordered for coffee, tea, and soup to be readied for the survivors. The menu from the last meal served aboard the Carpathia before it docked back in New York on April 18th lists Potage Crécy as one of the soups, so if this wasn’t the soup that was first served to survivors, it was at least in the Carpathia‘s repertoire.
Dishes featured on the channel rarely make it into my rotation, but this is one of them. It’s simple, quick, and has such a wonderfully rich, buttery, creamy texture and flavor. I was really surprised at how developed the flavors were after such a short cook time, and while it’s carrot-forward, there’s a little of the potato and the butter and cream are so delicious. A high-quality butter can really make the difference in this.
Smooth, rich, creamy. A perfect fall and winter soup.
Stew the carrots in butter with onions as for Purée Crécy but replace the thickening of rice with 250g potatoes and moisten with 1 litre water; season with salt. When cooked pass through a fine sieve and adjust the consistency with 2 dl very fresh cream; pass through a fine strainer at the last moment and add 150g butter. This soup does not now require any further simmering or skimming. Garnish with chervil and small Croutons of bread fried in butter.
— Le Guide Culinaire by Auguste Escoffier, 1903.
February 18, 2025
World War 2 rations on the British Home Front
Tasting History with Max Miller
Published 8 Oct 2024Mock banana cream on whole grain National Loaf
City/Region: United Kingdom
Time Period: 1944British rationing lasted from 1940 all the way to 1954, and they had to completely do without foods like bananas for years. The National Loaf began to be distributed in 1941. Made of 85% wholemeal flour enriched with vitamins B and C, it was nutritious, but dense, gummy, and went stale very quickly.
My National Loaf, based on the Imperial War Museum’s version, is dense, but I like the complex flavors from the whole grains. The mock banana cream has a texture that’s really close to mashed bananas, though the taste is an interesting mixture of parsnip and banana. Not bad, but not quite banana.
Mock Banana Cream
Here is a more economical banana cream recipe. Prepare and boil 1lb. parsnips until soft. Add 2 ozs margarine, 1 level tablespoonful sugar, 2 teaspoonfuls banana flavouring and beat until creamy. This must be used quickly, but half the quantity can be made if desired.
— Daily Record, Glasgow, May 27, 1944
February 15, 2025
Halifax Donair (Canada) on Sandwiches of History
Sandwiches of History
Published 27 Oct 2024Welcome back to another episode of You’re Doing it Wrong. Lol. Also known as International Sandwich Sunday. I’m joking, kinda. Today, we’re headed northeast to Halifax, Nova Scotia for the Halifax Donair. As I mention in the video, this was created by a Greek immigrant after his traditional lamb and beef gyros just weren’t selling. So it’s less cultural appropriation and more adaptation to the needs of the market. I think if you ask anyone in Halifax, they’d fully acknowledge the original inspiration for this. Also, if you’re tempted to comment on how it’s not a sandwich, just know that, while I understand where you’re coming from, I don’t keep strict purity tests in place for sandwiches as I don’t want to miss out on deliciousness because of them. Join me, won’t you?
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February 13, 2025
Homemade Valentine’s Chocolates – Hot Chocolate Stones – Chocolate Truffles
Food Wishes
Published 13 Feb 2010Use this Valentine’s Day chocolate recipe to make a special gift. Find yourself a nice decorative box to put these best Valentine’s chocolates in. It doesn’t hurt to have the word “love” on the box. The flavor profile of these chocolates is perfect: dark chocolate with just a hint of warmth.
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February 12, 2025
Did Medieval People Eat Breakfast?
Tasting History with Max Miller
Published 1 Oct 2024Toasted white bread with sweet spices, white wine, and thick homemade almond milk
City/Region: England
Time Period: c. 1450Some medieval people ate breakfast sometimes. It depended on things like your social status and job, your age, and what part of the Middle Ages it was. Bread, cheese, and ale were common breakfast items, and sops are mentioned in Sir Gawain and the Green Knight. There are a lot of variations of sops, but essentially it’s toast that’s soaked in some kind of flavorful liquid like wine or ale.
This recipe for golden sops uses white bread that is soaked in white wine and topped with almond milk that has been simmered until it resembles a thin custard. I was worried that the wine would dominate the flavor, but it doesn’t. What comes through most are the warm spices and light sweetness that remind me of Cinnamon Toast Crunch. Delicious.
Soppes Dorre.
Take rawe Almondes, And grynde hem in A morter, And temper hem with wyn and drawe hem throgh a streynour; And lete hem boyle, And cast there-to Saffron, Sugur, and salt; And then take a paynmain, And kut him and tost him, And wte him in wyne, And ley hem in a dissh, and caste the siryppe thereon, and make a dregge of pouder ginger, sugur, Canell, Clowes, and maces, And cast thereon; And whan hit is I-Dressed, serue it forth fore a good pottage.
— Harleian MS. 4016, c. 1450
February 5, 2025
Beef Tea from a Victorian Hospital
Tasting History with Max Miller
Published 27 Sept 2024Beef tea made with beef, onions, and clove
City/Region: England
Time Period: 1851Beef tea, largely unfamiliar to us now, was all the rage in 19th century hospitals. Believed to contain all of the nutrients of solid beef (not true), it was given to convalescents of all afflictions and social statuses. You can even find it in cocktail books, though you’d be hard pressed to find a bar that serves it today.
This beef tea is surprisingly nice. It’s not really like a beef bouillon or beef stock, and is much lighter in flavor and color. There’s a hint of beef flavor, but I noticed more of a delicious savoriness and unctuousness. While I don’t think it could replace a cocktail, I could see this being lovely on a cold evening.
Soyer’s new way of making Beef Tea
Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two butter onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor.
— The Modern Housewife or, Ménagère by Alexis Soyer, 1851
January 28, 2025
Dining at the Wild Parties of Regency England
Tasting History with Max Miller
Published 24 Sep 2024Drop biscuit-style cakes with dried currants
City/Region: London, England
Time Period: 1806In the 18th and 19th centuries, members of the aristocracy threw wild parties called routs. These parties, which sound akin to a modern frat party, eventually devolved to rooms stuffed with way too many people, so that attendance consisted of jostling from room to room before leaving. If you were lucky, you could grab a rout cake to help sustain you while you party hopped.
These cakes are dense and dry, but not unpleasantly so. While they are delicious, because of the dryness I recommend enjoying them with a cup of coffee, tea, or party beverage of your choice. They’re just sweet enough, and the flavors of the brandy and the flower waters shine through.
Rout Drop Cakes
Mix two pounds of flour, one ditto butter, one ditto sugar, one ditto currants, clean and dry; then wet into a stiff paste, with two eggs, a large spoon of orange-flower water, ditto rose-water, ditto sweet wine, ditto brandy, drop on a tin-plate floured; a very short time bakes them.
— A New System of Domestic Cookery by A Lady (Maria Rundell), 1806.
January 21, 2025
January 14, 2025
Baking the Original Brownie – The History of Brownies
Tasting History with Max Miller
Published 3 Sept 2024Fudgy brownies with walnuts
City/Region: Chicago, Illinois
Time Period: 1904I love a gooey, chocolatey brownie, so I opted not to make the first recipe for something called brownies from 1896, because it had no chocolate and instead used molasses. Certainly not the brownies of my heart.
There are a couple of origin stories about brownies, but the one for Bangor brownies goes that a housewife forgot to put baking powder into her chocolate cake. While I question the validity of this story, we do see a lot of recipes for Bangor brownies during the early 20th century that closely resemble brownies today.
While these may not rival my favorite modern ones, they’re very good. They come out fudgy and dense without being heavy and have a surprising amount of chocolate flavor for the amount of chocolate in the recipe. No matter their origin, brownies haven’t changed all that much in the last 120 years.
Bangor Brownies
Cream one-half cup of butter, one cup sugar. Add two squares (one-quarter cake) Baker’s chocolate, melted, two eggs. One half-cup pastry flour and one-half cup chopped walnuts. Spread on baking tins and bake fifteen minutes in a moderate oven.— Service Club Cook Book, 1904
January 8, 2025
How To Make 17th Century Clotted Cream – A History
Tasting History with Max Miller
Published 27 Aug 2024Clotted cream served with scones and jam
City/Region: England | Scotland
Time Period: 1670 | 1755Clotted cream is one of the most delicious and simple foods I’ve ever had. It’s made with only one ingredient, but has a richness and nuttiness that is divine. It’s one of those foods that is difficult to track down the origins of, but one story includes the ancient Phoenicians, and another a fairy princess and prince. Both are equally likely to be true.
For best results, look for cream that isn’t ultra-pasteurized. Labels will say “pasteurized” or “low temp pasteurized”. This recipe doesn’t have a lot of active time, but the cream does need to cook for 12 hours, so I recommend starting first thing in the morning. It’s worth it.
To make clouted Cream
Take Milk that was milked in the morning, and scald it at noon; it must have a reasonable fire under it, but not too rash, and when it is scalding hot, that you see little Pimples begin to rise, take away the greatest part of the Fire, then let it stand and harden a little while, then take it off, and let it stand until the next day, covered, then take it off with a Skimmer.
— The Queen-Like Closet, or Rich Cabinet by Hannah Wolley, 1670Clouted Cream
… If you please beat Part of it with a little Rose-water, and a Lair of unbeaten Clouts, with Sugar between …
— A New and Easy Method of Cookery by Elizabeth Cleland, 1755
January 3, 2025
5 Ways to Pesto Eggs – You Suck at Cooking (episode 174)
You Suck At Cooking
Published 10 Sept 2024Pesto. Fried eggs. Eggs coquette. Breakfast pasta. A little something for everyone to hate.
Book: http://yousuckatcooking.com or wherever you get books
Recipe
Combine eggs and pesto
January 1, 2025
3,500 Years of Hangover Cures – Kishkiyya from Baghdad
Tasting History with Max Miller
Published 31 Dec 2024A slightly sour lamb stew with herbs, chickpeas, and fat, eaten as a hangover cure in 10th century Baghdad
City/Region: Baghdad
Time Period: 10th CenturyWhere there are hangovers, there are hangover cures. Throughout history they’ve varied from having a good wash, drinking lemonade while drinking alcohol, and the dubious prairie oyster. This stew is kind of like 10th century Baghdad’s version of my favorite hangover food: a greasy burger and fries.
Fatty lamb is stewed with kishka (a dried yogurt-like dairy product), verjuice, chickpeas, herbs, and greens, along with some olive oil just to make sure there’s enough grease involved. It doesn’t look all that pretty, but it tastes good. It’s complex and layered, with each flavor following the last, and the variety of textures is wonderful.
Wash 3 ratls meat and put it in a pot. Add ½ ratl chopped onion, ¼ ratl fresh herbs, a handful of chickpeas, 1 piece galangal, and ¼ ratl olive oil. Pour water to submerge the ingredients in the pot. Let the pot cook until meat is almost done. Add any of the seasonal green vegetables and a little chard. When everything in the pot is cooked, add 3 pieces of sour kishk, and ½ ratl kishk of Albu-Sahar, Mawsili, or Bahaki. Pound them into fine powder and dissolve them in 1 ratl (2 cups) ma’hisrim (juice of unripe sour grapes).
When kishk is done, add 2 dirhams (6 grams) cumin and an equal amount of cassia. Add a handful of finely chopped onion. Do not stir the pot. When the onion cooks and falls apart, add to the pot 2 danaqs (1 gram) cloves and a similar amount of spikenard.
Stop fueling the fire, let the pot simmer and rest on the remaining heat then take it down, God willing.
— Kitāb al-Tabīkh by ibn Sayyār al-Warrāq, 10th Century, translation from Annals of the Caliph’s Kitchen by Nawal Nasrallah
