Agatha Christie Mystery Potatoes #recipe + book giveaway for AS GOUDA AS DEAD

From Avery aka Daryl:

By now, you all know I'm gearing up for the release of the next Cheese Shop Mystery #6: As Gouda As Dead. So yes, another giveaway!  If you leave a comment TODAY, as in weeks past, you'll be entered to win a Cheese Shop Mystery plus some fun swag. See details below!

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My son and DIL gave me a cookbook from England called The Curious Cookbook: Viper Soup, Badger Ham, Stewed Sparrows and 100 More Historic Recipes by Peter Ross. Long title! Whew! Some fun reading inside.

Now, I can't make most of the items. Some require pheasant from the 1400s and vipers. I hate vipers!  I think it's truly meant to be a history book. But, lo and behold, I found a recipe tucked away at the end of the book that I could make.  It's simple; it's tasty. It's called

Agatha Christie’s Mystery Potatoes

I couldn't pass that up!

Here's the recipe directly from the book:

  

“6 good-sized potatoes, a little margarine, 4 tablespoonsful cream, 10 anchovies. Bake the potatoes in a moderate oven. Then cut them in half, remove the insides, and mash them with the margarine and cream. Chop up the anchovies and mix them in. Add pepper and salt to taste. Return mixture to the empty skins, dap on top with margarine and brown in a hot oven.”

I have to admit I tweaked the recipe.  I mean, c'mon, it's a potato, with anchovies. Admittedly, the anchovies are a wonderful touch! Tasty, salty yum!

When you add cheese (how could I not?)...heaven.

I also tweaked by using butter, not margarine!  Sorry, Dame Agatha!  And about a half tablespoon per…

For the moderate oven, I set it at 325 degrees for 1 hour. I wrapped the potatoes in foil. I always find that cooks them through. I used a Barber's Cheddar cheese to top off the potatoes. A truly wonderful addition!  

MY AGATHA CHRISTIE POTATO RECIPE:

6 potatoes

3 tablespoons butter

4-6 tablespoons cream

1 jar (container) anchovies, chopped

1 cup shredded Cheddar cheese

Wrap potatoes individually in foil. Bake potatoes in a preheated oven, at 325 F for 1 hour.  Remove and cut a slit down the middle. Press from the sides to open. Let out steam. Carefully scoop potato flesh out of the skin and put in a bowl with the butter, cream and anchovies. Stir and scoop it back into the potato skins, pushing together so the potato mounds out the top. Sprinkle with Cheddar cheese and serve.

Note: hold the skins together when scooping so they don’t fall apart!

GIVEAWAY

I'm giving away another CHEESE SHOP MYSTERY today, plus some swag.  Tell me what is the most exotic recipe you've ever tried or have the hankering to try. 

Leave your email so I can reach you if you win. If you don't feel like leaving an entire email, you can go cryptic and I'll try to figure it out. I am a mystery writer, after all. I will not use your email for any other purpose other than to contact the winner. I'll pick a name tomorrow morning. The winner will have 48 hours to contact me.

Good luck!

Savor the mystery!

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NEXT BOOK OUT: AS GOUDA AS DEAD, coming February, 2015
pre-order here

STIRRING THE PLOT is available for order: order here.

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