If you missed Monday's intro post on it, this week's Cook the Book features Jenni Ferrari-Adler's Alone in the Kitchen with an Eggplant, a book in which food writers and food-crazy authors share what it means to cook for one or dine alone. Today's recipe accompanies an essay written by food writer and cooking show host Laura Calder.
Unlike many of the other pieces in the book, Calder is not fond of eating or cooking alone:
...If eating alone were truly the juicy experience some describe, there would be restaurants in the red-light districts full of plate-sized tables in curtained-off booths. Travelers would rave about the drills of eating on airplanes, that peculiar form of solo dining, miraculously planned for a crowd, where everyone faces front like a brigade and nibbles silently off the world's only tables designed for one....
It comes as no surprise then, that her recipe is decidedly quick and easy, needing only one bowl for consumption. Kippers Mash appears after the jump.
- Salt and pepper
- Tinned kippers, drained
- Parsley (optional)
Peel and boil potatoes until very tender. Drain. Mash them with generous quantities of butter, milk, salt, and pepper. Mash in a drained tin of kippers. Scoop into a bowl and eat. No parsley required, but it never hurts, either.