(no subject)

[madbaker]

We've been making braised meat of various sorts quite often* lately. This has less to do with the weather. It's about preparing turnips in a way that we find tasty. Making them into a vegetable goo with meat juice qualifies.

Last night was a pork shoulder I'd rubbed with spices and olive oil to marinate for a day. Then I placed it on a base of peeled, sliced turnips, apples, onion and garlic, and a bit of chopped crystallized ginger. Roast in a dutch oven for 2-3 hours, until the meat is falling apart and the veg have all reduced to goo sauce. Yum.

What I'm reading: Richard K Morgan, The Steel Remains

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^*Meaning about once every week or two.

Comments

[joycebre.livejournal.com]

I've heard that if you feed turnips to pigs, they're quite tasty. :-)

[ornerie.livejournal.com]

whereas I've never met a root vegetable I didnt like. except beets. yep, non beety root veggies? bring 'em on!

[ornerie.livejournal.com]

I loves me oven blasted baby turnips with a bit of olive oil, coarse sea salt and fresh cracked black pepper. but thats a spring dish, methinks

this time of year they're so big its more for stewing. or armored turnips, which will be my contribution for tonights apprentice night dinner :)

your braised thingie sounds fabu!! what spices did you use for the shoulder?

serve it all on creamy polenta......mmmmmm......

[madbaker.livejournal.com]

Personally, I adore beets. More for us! I went off armored turnips when they were served Every. Single. Feast. for a few years.

The rub was a mixture of pepper, cayenne, chile powder, coriander, brown sugar, oregano, paprika, salt, and white pepper. It's very good on pork (particularly barbecued).

[ornerie.livejournal.com]

yep, you can have all my beets. arent I generous? ;)

mmm. coriander is so underused in most american kitchens. lovely :)

do you have a favorite armored turnip recipe? its funny that they're hardly ever done up here as far as I know :). or maybe my baronial cooks guild would rather do something a bit more interesting....

[madbaker.livejournal.com]

Curye on Inglisch is a bit early for you folks. 8)

[j-i-m-r.livejournal.com]

Eden posted this one to Madrone Culinary the other day:

Affare rape maritate micte le rape entro a cocre in su la brascia, et quando ello e’ cocte, talliale si che no se parta, et micte per dentro le tagliature ficte de cascio grasso et stringele forte.

From the Anonimo Meridionale, a 15th c. southern Italian recipe collection transcribed by Ingemar Bostrom (recipe A:99)

Roughly in English:

To make Married Turnips put the turnips in to cook on the coals, and when they are cooked cut them so that they are not parted [don’t cut all the way through], and put in the cuts slices of fat cheese and press them well.