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March 02, 2006



Wow, that looks like a lovely recipe - I love the addition of almonds and saffron. When I lived in Spain I witnessed a similar cutting method for potatoes, and recently I think I have just run across an explanation in another book. Essentially cutting a potato like this results in a thick-thin structure for each chunk so that when the potatoes are cooked the thin part dissolves, thickening the stew or soup, while the thick part remains, giving body and texture. I suppose you could achieve the same thing by cutting some slices thick and some thin, but it's not quite as creative as cutting them like this :)


Thanks, Melissa. I'm glad to have the explaination for the potato method- it makes perfect sense, and I'm sure you are right. I'm pleased to have a reason to keep doing them this way for soup, as it is especially suited to my recently acquired "new used parer."


I love her other book, Please to the Table, so this cookbook is definitely on my desired list. Unfortunately, so are a lot of other things, including the Bernard Clayton bread book you mention below.


How interesting about the potato rubble! I can't say I've ever come across such a method of chopping potatoes; it makes me even more curious about the delicious-sounding soup!


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A perfect soup for the cooling weather we've got creeping into Seattle. The Wednesday Chef gives this advice: "Make it, and your house, so cold when you first came home, will warm quickly with the scent of fried garlic, toasting almonds, and shreds of Serrano giving up their porky oils to the pan."
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