Stierbach Cooks Guild

Fall Root Vegetable Theme: Roasted Turnips – from the Medieval Cookery site.

• 5 medium turnips
• 1 cup soft cheese, grated
• 3 eggs
• 4 Tbsp. butter, melted
• 1 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt

Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft – about an hour at 350°F. Let cool and then peel and cut into small strips. Add cheese and set aside.

Beat eggs, sugar, cinnamon, and salt. Pour over turnips and cheese. Add melted butter and mix well. Put into greased pan and bake at 350°F until set – about 35 minutes.

I loved roasting the turnips and did it the night before, taking them out of the refrigerator to peel.  I followed this recipe line by line.  I used a gruyere cheese because I didn’t know any better, but I don’t think it really detracted. It would be better with a simple mild farmers cheese.

I did not like the amount of butter listed and didn’t think it added much to the dish.  More salt can be sprinkled on top just prior to baking, a large pinch of sea salt would be best.

MEADHBH

1 cup of purreed butternut spuash – Squash was quartered, baked in 350 oven for hour and then purreed in food processor.

1 cup sugar

1 cup cream

3 eggs

½ cup of whipped cream cheese

1 ½ tsp cinnamon

½ tsp salt

Premade pie shell

Wisk all of the ingredients together and place in pie shell.  Bake at 400 for 10 minutes and then 350 for 50 to 60 minutes.

NOTES: This recipe also called for ginger and butter which I regret not adding.  The pie was very sweet and I would be inclined to use only ¾ cup sugar next time.  The pie was very light compared to a pumpkin pie.  I might substitute ½ cup of ricotta cheese instead of the cream cheese.

1 lb of beef cut small (1/2 inch or ¼ inch dice), browned and simmered in water  (about 2 cups) for 1 hour.  This was premade.

2 1 lb packages of frozen chopped spinach.

1 Tbsp cinnamon

1 ½ tsp salt

1 ½ tsp pepper

1 cup of currants

Reheat the beef in a large soup pot.  Add the spinach, currants, spices and 6 cups of water and bring to a boil.  Serve.

NOTES: The broth was very bland.  The spices came through but the not the beef taste.  Will need to add beef bullion.  The original recipe called for Italian sausage and beef was substituted.

This time we were trying to concentrate on vegetables.  Iustinos made a beef roast with carrots and turnips.  He got lucky and got some interesting white carrots from the local farmer’s market.  Sarah made a dish of onions and leeks.  Meadhbh made a casserole of turnips.  Alesia made a soup of spinach and beef and a gourd pie.  December 2010 meeting will be at Meadhbh and Jes’s house with a Yule theme.

Asparagus custard

This is based on Recipe 133 from Apicius.

1 can asparagus or 1.5 cups fresh asparagus tips pureed

1.5 cup diced onion or 1 large onion

1/2 cup white wine

1/2 cup chicken broth

1 tsp ground peppercorns

1 tsp lovage

0.5 tsp green corriander

0.5 tsp savory

2 eggs

1 deep dish pastry shell, 1 sheet puff pastry.

Blend all the above ingredients except for the eggs and pastry. Bring to a boil. While this mixture is warming to a boil, whip eggs separately.

Thaw or prepare 1 deep dish pastry shell

Pour mixture into a pastry shell. Stir in beaten eggs. There shouldn’t be a lot of room left over. The eggs will cause some rising and were considered optional in the original recipe. Cover with puff pastry shell and crinkle the edges. Cut holes in pastry to allow steam to escape.

Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake until golden brown (approximately 40 minutes).

IUSTINOS