Post by braided-rug on May 9, 2007 11:19:03 GMT 10
That is a new phrase I learnt today. I found it while reading this about an Australian cookbook writer:
"The Margaret Fulton Cookbook, first published in 1968, is a national classic and there have been dozens of collections since, as well as innumerable contributions to magazines. In the introduction to her new Margaret Fulton's Kitchen (Hardie Grant, $49.95), she explains that for this book, "I have sorted through a lifetime of recipes and chosen those I thought best and most representative of a half-century of cooking."
Appropriately, most of the recipes can be considered cornerstone dishes, the sort that every cook should have in their repertoire. So there's tomato soup, potato and leek soup, French onion soup, salmon mousse, crab cakes, chicken liver pate, spaghetti all'Amatriciana, spaghetti bolognese, tandoori chicken, stuffed roast pork, saltimbocca, Malayan beef satay, caesar salad, pavlova, bread-and-butter pudding, chocolate souffle and a great deal more."
From: www.theaustralian.news.com.au/story/0,20867,21626914-32683,00.html
Other references include:
"Red beans and rice is one of the cornerstone dishes of Louisiana cooking. In New Orleans, this dish was traditionally made on Mondays, which was the day to do the laundry of the household. The cooks of various families around town, needing a dish that would cook slowly on the stove all day long while they tended to their laundry duties, began to prepare red beans and rice on wash day. Over time, it became a tradition. Today, while this dish is no longer relegated to being eaten only on Mondays, red beans and rice is offered at many restaurants in New Orleans as well as being served up in the home every day of the week."
From: www.rusticgirls.com/food/louisiana-red-beans.html
"The Margaret Fulton Cookbook, first published in 1968, is a national classic and there have been dozens of collections since, as well as innumerable contributions to magazines. In the introduction to her new Margaret Fulton's Kitchen (Hardie Grant, $49.95), she explains that for this book, "I have sorted through a lifetime of recipes and chosen those I thought best and most representative of a half-century of cooking."
Appropriately, most of the recipes can be considered cornerstone dishes, the sort that every cook should have in their repertoire. So there's tomato soup, potato and leek soup, French onion soup, salmon mousse, crab cakes, chicken liver pate, spaghetti all'Amatriciana, spaghetti bolognese, tandoori chicken, stuffed roast pork, saltimbocca, Malayan beef satay, caesar salad, pavlova, bread-and-butter pudding, chocolate souffle and a great deal more."
From: www.theaustralian.news.com.au/story/0,20867,21626914-32683,00.html
Other references include:
"Red beans and rice is one of the cornerstone dishes of Louisiana cooking. In New Orleans, this dish was traditionally made on Mondays, which was the day to do the laundry of the household. The cooks of various families around town, needing a dish that would cook slowly on the stove all day long while they tended to their laundry duties, began to prepare red beans and rice on wash day. Over time, it became a tradition. Today, while this dish is no longer relegated to being eaten only on Mondays, red beans and rice is offered at many restaurants in New Orleans as well as being served up in the home every day of the week."
From: www.rusticgirls.com/food/louisiana-red-beans.html