Happy Tartan day, ya bloody Tart!
You can hear the pipes a callin’ from the Highlands! Happy Tartan day to all you kilt wearin’, scotch drinkin’, haggis eatin’, ungodly noisemakin’ pipers! Scotland is indelibly died into the fabric of these United States. many of the founding fathers of the USA were of Scottish lineage. And, our declaration of independence was modeled on the Scottish declaration of independence, dated April 6, 1320. With so many roots in Scotland, it is no surprise that people across the US and Canada celebrate alongside Scotland. It is called Tartan day after the Sottish pattern that adorns most kilts.
Every April 6, there are Tartan day celebrations throughout the US and Canada with a particular concentration in the Northeast. Nova Scotia has a heavy Scottish influence, as well as Prince Edward Island. The Island boasts 45% of the population has Scottish ancestry, and, is home to the College of Piping. The college has become one of the biggest cultural draws to the island. Haggis still hasn’t caught on. But, wearing a kilt and speaking with a brogue that no one can understand can still be found. Just remember, if it’s not Scottish, it’s crap! Slainte Mhath!
Table of Contents
Happy Tartan day! Eat your Haggis:
As for the cuisine, the Scots aren’t widely touted for their gastronomic flair (and Willie’s basketball skills?). The most recognized Scottish fare is more rustic and down to Earth. They are a hardworking, honest people, and it shows in their dishes. Rumpled thump, Cullen Skink, Haggis, and Crachan are but a few of the silly names you may encounter on a Scottish menu. And, let’s not forget the Scotch Egg : a whole boiled egg wrapped in sausage and deep fried. I suppose if you like the sound of someone squeezing the life out of a duck, that would be appealing…
Being surrounded by water, seafood in Scotland is a major staple. Oysters, clams, and scallops are plentiful. And, of course, Scottish salmon is in demand around the world. The cold north Atlantic waters do something to the flavor of the fish. And, duck, goose, and Foie gras are readily available as well.
Like their Celtic brothers and sisters in Ireland, potatoes are a major crop as well. You can find potatoes in stews, shepherd pies, scotch pies, or on their own in many Scottish menus. Root vegetables like turnips and beets are also plentiful.
What about the spice? for your happy Tartan Day?
Having a mostly rustic cuisine, spices don’t usually play a central role in Scottish cooking. Although, the influence of Indian cuisine can be seen across the region. It is not uncommon to find a chicken vindaloo or curried lamb stew on a Scottish menu.
The search for exotic spices is not common, though, in Scotland. Most of the food relies on a simpler seasoning of sea salt and ground or whole pepper. Ginger, nutmeg, caraway, bay leaves, and mustard are the most common spices. And, parsley, dill, and sage along with typical aromatics like onions, carrots, leeks, and pickles are the most common flavor enhancers.
Who needs spices, when you’ve got Scotch?
The most famous export from Scotland (other than the Bay city rollers and average white band) is the Scotch. Scotch, like champagne, gets it’s name from where it is made. Only barley based whisky made in Scotland gets the name Scotch. While, bourbon has barley in it, it is more than half corn based.
In recent years, the Japanese have come out with versions of Scotch that rival some of the best in Scotland. But, to attain the truly unique flavor and feel of a good scotch Whisky (Yes, they drop the e in the spelling), it has to come from Scotland. Just like wines express the terroire from whence they came, the taste of the Scottish highlands is unmistakable. There are five Scotch Whisky regions – Campbeltown, Highland, Islay, Lowland and Speyside.
Which is the best Scotch for you?
besides which region, the only real question is, single malt or blended. Single malts are produced from straight barley and water. Blends use other whiskeys mixed with a single malt scotch. Thus, the difference in flavor. True Scotch aficionados prefer a high quality single malt to a blend. Then, it is just a decision between quality levels.
Johnny Walker made that distinction easy by changing the color of the labels. Red, black, and Blue make it easy to grab the higher quality scotch by sight. People pick different scotches as their favorite. The best of list changes every year. For my taste, I have always been partial to Glenmorangie. As an oversimplification: most scotches with Glen in the name tend to be good: Glenlivet, GlenDornach, Glenfarclas. These all prove my point, but, don’t hold me to that stereotype. There may be a mediocre scotch using the name glen for advertising (although, I haven’t seen any).
So, what’s for dinner on National tartan day?
There will be a lot of drinking, marching, pipe blowing, and peeking under kilts to see who’s wearing underwear. So, you’ll need to keep your energy up. Ther is no time for mageirocophobia. Get in that kitchen, and start cooking. A high carb meal is in order. So, we suggest starting with some nice Scottish cheeses and bread followed by:
Dill Crusted Salmon with lemon caper beurre blanc, Thumbled rumps, and roasted Asparagus. Here are recipes for the fish and rumps. For the asparagus: trim the bottom tough parts of the vegetables. Place on a flat pan. Toss with oil, salt, and pepper. Roast at 350 degrees for about 8 to 10 minutes until it is al dente. Plate the salmon with the 2 sides, sauce, and garnish.
Dill Crusted Salmon with Lemon Caper Beurre Blanc
Ingredients
- 1 1/2 Lb Salmon filet (preferably Scottish)
- 1/3 cup chopped fresh dill and parsley combined
- Salt and Pepper to taste
- olive oil to cook
- 1/2 cup diced fresh shallot
- 1/4 cup capers
- 1/4 cup lemon juice
- 1 cup white wine
- 1 stick unsalted butter
- lemon slies or wedges to garnish
Instructions
- preheat oven to 350
- Cut the salmon into 4 equal portions. dredge with 1/2 of the chopped herbs, and season with salt and pepper.
- Heat olive oil over medium high heat. Sear the salmon on the top side first, then the bottom. About 2 to 3 minutes per side.
- Put the salmon on a flat pan and finish in the oven (about 5 minutes).
- Meanwhile add a little more oil to the pan. Add in the shallots and stir. Cook until translucent.
- Add the white wine and reduce by 1/2. Then add in the lemon juice.
- Whisk in the butter a little at a time. Keep it from "breaking" by whisking constantly. It should look creamy, not like melted butter. When all the butter has been incorporated, turn off the heat. Add in the capers, salt, pepper, and the rest of the herbs.
- Plate the fish and side dishes. Ladel the sauce over the fish and garnish with lemons.
Rumbled Thumps
Ingredients
- 1.5 lb russet potatoes, boiled and mashed
- 1 lb turnip, peeled and mashed
- 1/2 cup unsalted butter
- 1/2 lb julienne kale or cabbage (or both)
- 1/4 cup Diced Scallion
- 1/2 cup cheddar cheese, shredded
- Kosher or sea salt and ground black pepper
Instructions
- Preheat oven to 350 degrees
- Boil the potatoes and turnips in separate pans of salted water. Drain, mash, and fold together
- Melt the butter. Fold 1/2 of the butter into the potato mix. Use the other half to saute the kale or cabbage until tender.
- After sauteing the kale or cabbage, fold it, 1/2 the cheese, and scallions into the potato mixture.
- Spray a casserole or baking dish with pan spray. Spread the potato mix in an even layer. Then top with cheese. Cover with foil
- Bake the covered dish for 30 minutes, then remove the top and bake another 5 minutes to brown the top.
- Serve the Rumbled Thumps hot.