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About Molly Parr
I love to cook, think about food, and learn about food. I’m a Gastronomy and Food Studies student at Boston University, and when people ask what I am going to do with my master’s I tell them I am going to do food writing. But that’s a few years down the road.
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Favorite Foods
Olives; Pickled Things; Marzipan; Corn (all kinds -- fresh, frozen, canned); Kale; Avocados; Nachos; Melted cheese on just about anything; Belgian beers; Soup; Inari; Goat cheese; Beets; Panade; my neighbor Tania's flan and tamales; Quinoa; Watermelon
Favorite Food Writers
Mollie Katzen; Mark Bittman; Molly from Orangette
Dream Dinner Guests
My Oma; Thomas Jefferson -- more place settings to be set when I think of more
I call myself a…
Rumbledethump, er, Colcannon, er, Bubble and Squeak
From Molly Parr — Blog by Molly Parr
January 23, 2009
Last night for dinner I made rumbldethump, which is the Scottish version of the Irish colcannon, which is the Irish version of the British bubble and squeak. I went with rumbledethump because of the addition of bubbling melted cheddar on top. I changed out the regular mashed potatoes for mashed parsnips and potatoes. I first sauteed the parsnips in butter until they were a deep amber, then added the potatoes, stock, and eventual warm milk and more butter.
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