Eponymous Dishes

[Priscilla]

Over in the Peasant Origins discussion there was mention of dishes that are named for the dish in which they are cooked.

Adam Balic cited tagine, the stew of Morrocan origin and its special cooking vessel of the same name, and also French cuisine's tall marmite, which sometimes holds a stew also so called.

And terrine, of course, describes both contents and container. Less specific, but strongly identified, is casserole and cocotte and gratin.

Is paella cooked in a paella? Is a pudding basin ever called a pudding? Do hoe-cakes count?

...Other instances of the dish-naming-the-dish, o eGullet members?

[MsRamsey]

Casserole?

[Priscilla]

Meaning, does it belong? A casserole is both a dish and a dish....

[cabrales]

Baeckeoffe, in the Alsatian region of France

Cocotte, with respect to the French dish Oeufs en cocotte (eggs)

Winter melon soup in Chinese cuisine, involving the use of a hollowed out savory winter melon with remaining flesh as the container in which soup and diced meats (e.g., ham, chicken) and other vegetables are cooked

Analogous: Teppanyaki style of Japanese cooking, for the steel surface on which foods are cooked

[cabrales]

Timbale (a mould utilized in French cuisine), after which savory plates (sometimes vegetable accompaniments) or desserts may be named on certain restaurant menus

The French dish Bresse poulet/poularde en vessie, or Bresse chicken cooked in a pig's bladder (Paul Bocuse made a version of this dish that I have yet to sample; Jacques Lameloise makes pigeonneau en vessie)

Possibly -- Dol Sot Bi Bim Bap, the Korean dish in which a stone pot houses Bi Bim Bap (I do not know whether "Dol Sot" in Korean means stone pot)

Analogous -- The Chinese dish fried rice wrapped in lotus leaves, which imbues the rice and accompanying ingredients with the aroma of the leaves in which it is cooked

[Wilfrid]

Pot-au-feu.

I am not sure whether Hot Pot derives from the vessel, or is a corruption of hotch-potch. I suspect the latter.

[Priscilla]

Timbale! (Among others.) Good selection, Cabrales.

But Wilfrid, is pot au feu the name of the cooking vessel itself as well as the dish?

[=Mark]

Roast pig is roasted in a pig...

[jaybee]

Hearts of palm.

Named for the custom of eating victims' hearts

out of the palms of the victors' hands.

[jaybee]

I am not sure whether Hot Pot derives from the vessel, or is a corruption of hotch-potch. I suspect the latter.

Since it was English, it was probably "hodge podge," or

is that the same derivative as "hotch potch?"

[Wilfrid]

I think English recognises hotch potch and hodge podge equally. I certainly do.

Priscilla, it's a pot. And it's on a fire. And it's the name of the dish. I got one, didn't I?

[cabrales]

Bain-Marie

http://www.metrokitchen.com/store/d-mart.a...&search=smrbain

(the equipment)

There is a dish called Bain-marie de crevettes grises et céleri-branche (Bain-marie of grey shrimp and celery) on the indicative menu found on the website of the Troisgros restaurant, Roanne

[Priscilla]

Priscilla, it's a pot.  And it's on a fire.  And it's the name of the dish.  I got one, didn't I?  

Yes, of course, if I have anything to say about it. Actually a THREEfer, the way you spell it out up there.

What I meant was the invocation of pot au feu got me thinking.... Like hoe-cake, in that the vessel, in the case of hoe-cakes a hoe in pot au feu a pot, as conveyor, gives its name to the resulting dish. Wow this is making me hungry for pot au feu. Pretty clearly going that direction, from vessel to food.

[Wilfrid]

Bain-Marie...No, no, that doesn't count. That's like saying "bowl" because there's a dish called "bowl of cheerios" on the menu of the Lyric Diner on 57th Street.

[Wilfrid]

What I meant was the invocation of pot au feu got me thinking.... Like hoe-cake, in that the vessel, in the case of hoe-cakes a hoe in pot au feu a pot, as conveyor, gives its name to the resulting dish.  Wow this is making me hungry for pot au feu.  Pretty clearly going that direction, from vessel to food.

One more time, in the style of free verse:

What I meant

was the invocation

of pot au feu.

got me thinking

Like hoe-cake, in that the vessel,

in the case of hoe-cakes a hoe

in pot au feu a pot, as conveyor,

gives its name to the resulting dish.

Wow

this is making me hungry

for pot au feu.

Pretty clearly

going that direction,

from vessel to food.

[Priscilla]

Lookit! I'm a Beat! And all this time me thinking I'm a Romantic.

[macrosan]

I assume that the American "sub" is short for "submarine", and that's a vessel isn't it ?

[Holly Moore]

Pie, baked in a pie pan, though I can't be sure it was called a pie pan before there was pie.

[=Mark]

I assume that the American "sub" is short for "submarine", and that's a vessel isn't it ?

I suppose this would follow thru if the galley on board the Sub actually prepared the sandwiches...

[ngatti]

Plat du Jour

Cup-O-Soup

Nick

[Blue Heron]

I think English recognises hotch potch and hodge podge equally.  I certainly do.

And the Dutch have Hutspot.

Cataplana - a Portuguese seafood dish and also the name of the copper pot it is cooked in. My neighbor brought me some yummy mussels served in one... it makes a nice presentation, but they are tricky. Click here to see one.

Would raclette qualify? We have a tabletop raclette machine which includes individual serving/cooking trays for melting a slice of raclette to be served over potatoes.

[Priscilla]

Cataplana, which I'd seen pictured but didn't know the name of, is a good one, Blue Heron.

Raclette is an interesting case, I mean, it's the cheese AND the resulting dish. Is raclette the cheese ever used another way?

(And I wonder if you could advise, from your unique Swiss-informed perspective--is the raclette I often see at Trader Joe's any good?)

[Blue Heron]

Raclette is an interesting case, I mean, it's the cheese AND the resulting dish.  Is raclette the cheese ever used another way?

(And I wonder if you could advise, from your unique Swiss-informed perspective--is the raclette I often see at Trader Joe's any good?)

Yes, we like the Trader Joes raclette, as do our Swiss friends (good price, too). (Trader Joes also has the cheapest prices on Emmenthaler, Gruyer and Appenzeller). To our knowledge, raclette cheese is never served as anthing other than the dish "Raclette", but swissmiss may be able to weigh in on this, too.

[Priscilla]

Good to know, Blue Heron. (If I ever attempt raclette at home--it is very appealing!) For Gruyere and Emmenthaler, can't-be-without-'em staples, I have always relied on TJ, too. The cheese department there continues to be relevant, holding its own against encroaching pre-prepared items. So far.