SC - Re Gerard's Herbal

[Acanthusbk@aol.com]

I do similar sorts of things, but I use a combination of mozzarella and
provolone.  The spices I use are nutmeg, white pepper and a dash of sugar.  I
have also found that if you slice the turnips before boiling, steam them instead
of boiling them, then layer them between sheets of paper towels, you cut down on
the amount of liquid in the dish once it's cooked.

I use a layer of butter, then turnips, then provolone/mozzarella, then butter,
then sprinkle on the seasonings, then repeat.

I found the recipe in several places, including "Epulario", Platina, Libro de
Arte Coquinaria (translated in "Original Mediteranean Cuisine" by Santich).  I
also used Bishop Geoffrye D'Ayr's (of the East Realm) version he sent me many
years ago.  "Bish" turned me on to the idea of the combined Italian cheeses,
which I have found to be absolutely delicious!

Kiri

CorwynWdwd at aol.com wrote:

> In a message dated 4/5/2000 8:01:10 AM Eastern Daylight Time, RichSCA at aol.com
> writes:
>
> > OKAY... I"VE HAD ENOUGH OF THIS.... If one more person mentions Armored
> >  Turnips without the recipe... I'll eat all the Water Buffalo myself BEFORE
> >  Pennsic!  Hey, if you'all can't share... neither can I.  :-P
> >
> >  Rayne
>          Armored Turnips
>           Platina book 8
> Cut up turnips that have been either boiled or cooked under the ashes.
> Likewise do the same with rich cheese, not too ripe. These should be smaller
> morsels than the turnips, though. In a pan greased with butter or liquamen,
> make a layer of cheese first, then a layer of turnips, and so on, all the
> while pouring in spice and some butter, from time to time. This dish is
> quickly cooked and should be eaten quickly, too.
>
> 1 lb turnips (5 little) 2 T butter 1/4 t ginger
> 10 oz cheddar cheese 1/2 t cinnamon 1/4 t pepper
>
> Boil turnips about 30 minutes, peel and slice thin, layer turnips, sliced
> cheese, etc. in 9"x5" baking pan, and bake 30 minutes at 350deg.. --
> David/Cariadoc
> DDF2 at Cornell.Edu
>
> Note: Can substitute Parsnips to good effect..Corwyn
>
> Armored Turnips
> Platina, p. 147 (book 8)
>
> Cut up turnips that have been either boiled or cooked under the ashes.
> Likewise do the same with rich cheese, not too ripe. These should be smaller
> morsels than the turnips, though. In a pan greased with butter or liquamen,
> make a layer of cheese first, then a layer of turnips, and so on, all the
> while pouring in spice and some butter, from time to time. This dish is
> quickly cooked and should be eaten quickly, too. [end of original]
>
> 1 lb turnips (5 little)
> 10 oz cheddar cheese
> 2 T butter
> 1/2 t cinnamon
> 1/4 t ginger
> 1/4 t pepper
> 1 t sugar
>
> Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than
> turnips, with slices about the same size. Layer turnips and sliced cheese in
> 9"x5" baking pan, and bake 20 minutes at 350 degrees.
>
> Elizabeth/Betty Cook
>
> We have modified this recipe in accordance with the more detailed version in
> Martino's cookbook, which calls for "some sugar, some pepper and some sweet
> spices".
>
> From: Mark Schuldenfrei <schuldy at abel.MATH.HARVARD.EDU>
> Date: Tue, 17 Jun 1997 10:07:44 -0400 (EDT)
> Subject: Re: SC - Re: turnips
>
> 1 lb turnips (5 little)
> 10 oz cheddar cheese
> 2 T butter
> 1/2 t cinnamon
> 1/4 t ginger
> 1/4 t pepper
> 1 t sugar
>
> Boil turnips about 30 minutes, peel and slice. Slice cheese thinner than
> turnips, with slices about the same size. Layer turnips and sliced cheese in
> 9"x5" baking pan, and bake 20 minutes at 350 degrees.
>
> FYI, around here people use the precooked and diced frozen turnips, and
> mozarella cheese. It seems to work rather well that way, too. So, I suspect,
> it isn't critical what cheese to use.
>
> This is my entire file on Armored turnips. And the part about the parsnips is
> a local preference, not documentable AFAIK. Hope it helps
>
> Corwyn
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