Part 17 (1/2)

Suggested Pairings Tom Branson would expect these mashed potatoes to be served with his Tom Branson's Colcannon or the Shepherd's Pie (see both recipes in this chapter) as potatoes are a st.u.r.dy, not to mention predictable, side dish to most lower- to middle-cla.s.s meals.

Walnut and Celery Salad with Pecorino

This dish, while likely enjoyed by the Downton Abbey staff, would be considered too plebeian for the aristocrats of Downton due to its lack of fancy French ingredients.

YIELDS 1012 SERVINGS 112 cups whole walnuts 2 small shallots, minced 2 tablespoons sherry vinegar 2 teaspoons fresh lemon juice 1 tablespoon walnut oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pounds celery, thinly sliced 4 ounces dry Pecorino cheese, thinly shaved Preheat oven to 350F. Evenly spread walnuts in a medium-sized pie dish and toast for 1015 minutes, until lightly golden and fragrant. Let cool, then coa.r.s.ely chop.

In a small bowl, combine the shallots with the sherry vinegar. Then whisk in the lemon juice, walnut oil, and olive oil. Season with salt and pepper.

In a large bowl, toss together the celery and Pecorino cheese. Add in the dressing, then toss. Serve immediately.

Etiquette Lessons There's a whole language in just how one places his fork on his plate at the end of the meal. To show when you're finished in England, your fork and knife may rest either straight up and down on the middle of the plate with the handles resting on the rim of said plate, or the fork and knife may be angled between the 10 and 4 o'clock positions - handles still on the rim. And whatever you do, do not place your napkin on the plate!

Tom Branson's Colcannon

If there's one thing that chauffeur Tom Branson is proud of it's his Irish heritage. Thus, it's likely that he'd ask Mrs. Patmore to make this dish for him during a particularly lonesome evening after Lady Sybil rebuffs another one of his advances. That said, convincing Mrs. Patmore to cater to such a request from an impertinent servant would be another thing altogether.

YIELDS 6 SERVINGS.

3 pounds Yukon Gold potatoes, scrubbed 1 cup b.u.t.ter, chopped into tablespoons 12 cup heavy cream, heated 34 cup whole milk, heated Kosher salt to taste Freshly ground black pepper to taste 1 head green cabbage, cored and finely shredded 1 pound ham, cooked 1 clove garlic, minced 4 green onions, sliced, white parts and green tops separated In a large pot, steam the potatoes in their skins for 30 minutes. Peel them using a fork, then chop with a knife before mas.h.i.+ng. Mash until all lumps are removed. Add 12 cup of the b.u.t.ter, then gradually pour in heated cream and heated milk, stirring constantly. Season with salt and pepper.

Boil the cabbage in water until it turns a darker shade. Add 2 tablespoons of the b.u.t.ter to help tenderize it. Cover with lid for 35 minutes. Drain cabbage thoroughly, then return it to pan and chop into small pieces.

In a large saucepan, cover the ham with water. Bring ham to a boil and let simmer for 45 minutes or until tender. Then drain the ham and chop it into small pieces.

In a medium-sized skillet, heat remaining b.u.t.ter over medium-high heat. Stir in garlic and white parts of the green onions. Cook until the garlic has softened and mellowed. Add it to mashed potatoes, followed by the chopped ham and cabbage.

Serve in individualized soup bowls, topped with 1 tablespoon extra b.u.t.ter (if desired), and sprinkle with green-onion tops to serve.

Times Gone By It's an Irish tradition to serve this dish on Halloween with small coins or rings concealed inside, similar to the way the Downton Abbey artistocrats would serve Mrs. Patmore's Christmas Pudding (see Chapter 7) with treats within. Maybe if Tom asks Mrs. Patmore really nicely, she'll do this for him on the festive day!

Cla.s.sic Steak and Kidney Pie

Even though the poorer cla.s.ses - such as those that make up the staff at Downton Abbey - were allowed the least choice meats (such as the chuck steaks and the lamb kidney used in this recipe), this Steak and Kidney Pie would still be a sumptuous meal for anyone, regardless of their riches.

YIELDS 46 SERVINGS 2 tablespoons vegetable oil 112 pounds chuck steaks, cut into 112-inch cubes 12 pound lamb kidney Kosher salt and freshly ground black pepper to taste 1 tablespoon unsalted b.u.t.ter 2 medium onions, chopped 1 garlic clove, minced 4 medium carrots, diced 4 large mushrooms, sliced 2 tablespoons all-purpose flour 3 teaspoons tomato puree 3 bay leaves 1 cup beef stock 1 cup Guinness beer (or any stout or lager) 1 teaspoon Worcesters.h.i.+re sauce 14 ounces puff pastry 1 large egg, beaten (for glaze) Heat vegetable oil in a large pan over medium-high heat. Season chuck steaks and lamb kidneys with salt and pepper. Place steaks and kidneys in skillet and fry until fully colored.

Remove steaks and kidneys from pan and place in a large saucepan. Add b.u.t.ter to original pan and melt over medium heat. Add onions, garlic, and carrots, stirring frequently, and saute for 35 minutes. Then add the sauteed vegetables to saucepan with meat.

Next add mushrooms to pan. Saute the mushroom slices for an additional 3 minutes, adding more b.u.t.ter if necessary. Turn mushrooms repeatedly, then remove from heat.

Heat the saucepan with the meat over medium heat. Add the flour, stirring for 3 minutes. Add tomato puree, sauteed mushrooms, and bay leaves. Pour in beef stock and beer, bringing mixture to a simmer. Skim off any excess impurities from top of stock. The meat should just be covered; if not, add more stock or beer. Simmer gently, partially covered, for 2 hours. Check every half hour for potential skimming needs.

After 1122 hours, check meat for tenderness. If the meat has cooked properly, the sauce will have reduced, both thickening its consistency and increasing its flavor.

Add Worcesters.h.i.+re sauce. Transfer to a pie dish and allow meat to cool until it is lukewarm.

Preheat oven to 400F.

Roll the pastry until it's about 14-inch thick. Cut a strip of pastry to sit around the rim of the dish; this will help the top to stay put. Brush the rim of the pie dish with beaten egg before applying the strip. Then brush strip again with egg. Taking care that the pastry top is larger than the dish, sit it on top. Push down around the sides, trim, and crimp for a neat finish. Brush completely with egg wash and place in the preheated oven. Bake for 4045 minutes or until golden brown.

Times Gone By Any of the Granthams might read about this dish while browsing their Charles d.i.c.kens books. The famous author discusses steak and kidney pie and the changing culinary market in his famous first novel The Pickwick Papers.

Soupe a l'Oignon

A popular dish from Roman times, this French Onion Soup was, throughout time, considered a peasant dish because onions were easy for the poor to grow and eat. Nonetheless, the nice cheeses add a taste of formality to this informal treat. Thus, while not likely served to the guests of Downton Abbey, the staff would highly enjoy this soup.

YIELDS 46 SERVINGS 1 cup unsalted b.u.t.ter 6 sweet onions, sliced 3 garlic cloves, peeled and chopped 2 bay leaves 2 sprigs fresh thyme Kosher salt and freshly ground black pepper 1 cup quality red wine 3 heaping tablespoons all-purpose flour 8 cups beef broth 2 tablespoons brandy 1 baguette, sliced 14 cup unsalted b.u.t.ter, melted 12 pound grated fresh Gruyere cheese 13 pound grated fresh Parmesan cheese Melt b.u.t.ter in a large pot over medium-high heat. Stir in onions, garlic, bay leaves, fresh thyme, salt, and pepper. Cook, stirring often, until the onions are mushy and caramelized, around 2025 minutes.

Slowly pour in wine, then increase heat until mixture reaches a brief boil. Then reduce heat and simmer until all the wine has evaporated, about 1015 minutes. Discard bay leaves and thyme. Sprinkle flour over the onion mixture and stir, making sure heat is low so flour does not burn. Cook, stirring every 35 minutes, for 15 minutes.

Slowly pour in beef broth and brandy, then increase heat to a low simmer and cook for 20 minutes. Season soup with salt and pepper.

Turn on oven's broiler. Arrange baguette slices on a baking sheet in one long layer. Do not overlap slices. Using a spoon, dab melted b.u.t.ter over baguette slices. Evenly cover baguettes with Gruyere and Parmesan cheeses, then broil until toasts are bubbling and a golden brown, about 5 minutes. Cut into four to six strips.

Pour soup into bowls and float several of the Gruyere-Parmesan croutons on top. Serve.

Suggested Pairings While Mrs. Patmore would need to perfectly time the release of this dish to her staff in between their many upstairs obligations, the longer she cooks this soup, the more complex and delicious the flavors. Try this with a gla.s.s of good red wine and perhaps some crusty bread slathered with Brie.