The Firehouse Foodie: Lime Cream Potatoes

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by Frank E. Vaerewyck FF/EMT

One of the coolest things about being part of the Fire Service is the history we share. The modern day Fire Department is said to date back to pre-Revolutionary times, when in 1736, Benjamin Franklin is credited with starting the first fire department. It was located in Philadelphia, Pennsylvania and called the Union Fire Company. After a huge fire in Philadelphia in 1736 Franklin created the fire brigade with 30 volunteers. The first full-fledged volunteer firefighter in America was Isaac Paschall. The idea of volunteer fire brigades gained popularity. These citizens were able to afford to purchase equipment and pay fines for missing meetings and fires.

Some famous Americans who served as volunteer firefighters were: George Washington, Thomas Jefferson, Benjamin Franklin, Samuel Adams, John Hancock, Paul Revere, Alexander Hamilton, John Jay, John Barry, Aaron Burr, Benedict Arnold, James Buchanan and Millard Fillmore.

The fire service and the culinary arts share a similar nostalgia. We have been eating since the dawn of man, but we have only been cooking since prehistoric times. It is thought that primitive humans may first have savored roast meat by chance when the flesh of an animal killed in a forest fire was found to be more palatable and easier to chew and digest than the customary raw meat. They probably did not deliberately cook food until long after they had learned to use fire for light and warmth.

Fast forward to the early 1800’s when cooking became an art. The first cooking school in Boston was established and began to teach the art of American cooking along with preparing students to deliver and forward their knowledge to others. Fannie Merrit Farmer published the first cookbook in 1896.

So as you can see the modern day Fire Department and the Culinary Arts share a rich history; in Fire Stations all over America, these two historic icons go hand in hand. This weeks recipe has received raved reviews at dinner a number of times at the station and at home. These Creamy White Lime Potatoes are easy to make, are a big hit, and that’s “Bringing the Firehouse Home.”

Serves 4-6
Prep time 10 min, 15 minutes to cook!

16 oz package of “2 bite” white potatoes
1 tsp. Garlic salt
½ c. Sour Cream
1 Lime for Zest and juice
Salt and Pepper
A Sprig of parsley

Add the potatoes and Garlic salt to medium sauce pan and cover with water. Cover pan, on medium heat bring to a boil, cooking until potatoes are fork tender. About 15 minutes. Remove potatoes from heat and drain. While potatoes are cooking, in a small bowl combine sour cream, lime zest and squeeze lime for juice; stir well. Garnish with parsley. Combine potatoes with lime sauce mixture and season with salt and and pepper to taste, ENJOY!


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