SC - long white turnips
Uduido@aol.com
Uduido at aol.com
Sun Aug 31 05:44:48 PDT 1997
Just when I thought the week was hectic enough, my mail got lost. . .
As one of the three cooks working off the list that Master Adamantius was
kind enough to provide, here is what I came up with.
Despite the French flavor of the ingredient list, I went with what I knew.
(OK, I admit it, my German background makes me a bit wary of all things
French. ;->) If anyone is interested I can go more into my thought processes
on this, since I used no set recipies.
My dishes were:
Stew: left over roast beef, bacon, "long white turnips" (parsnips), 12
carrots,
cabbage, thyme, sage, salt
Cabbage with butter and salt: (cabbage cooked in a large pot with a small
amount of
water, more steamed than boiled)
Rice
Herbed Chicken: chicken marinaded in olive oil with garlic, thyme, sage,
parsley,
shallots, rosemary, and salt. I cooked the chicken in a skillet
but this
marinade would also work for baked chicken, or grilled chicken.
Pears in Red Wine Sauce: sauce: red wine, sugar, cinnamon, cloves
I don't how period any of it is, but it seemed to be well accepted and the
left overs are fantastic.
Noemi
varju at aol.com
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