[Sca-cooks] Armored Turnips

[Vitaliano Vincenzi]

Actually, the original recipe calls for "spices". It's the redaction
you are using that calls for Ginger, which very likely could have been
the spice the original author used, but doesn't mean it is. I don't
know enough about what spices where used with what vegetables to
really say for sure, but can tell you that Mace or Nutmeg works as
well and is how I usually make it. 1/3 tsp. with or without the
Cinnamon would work well in the recipe below.

I would also suggest using either provolone or mozzarella cheese
rather then Cheddar cheese as they tend to have less oil then a
Cheddar, at least in my experience. I have done this with cheddar and
although it was still tasty, the batch with Provolone was even better.
I also suggest buying it by the block and shredding or cutting it
yourself, as most shredded cheese has cellulose added "to prevent
caking", and this cellulose tends to melt into a greasy looking mess.
Block cheese just melts better.

On 10/4/07, jah at twcny.rr.com <jah at twcny.rr.com> wrote:
> Hello,
> Yes, the original recipe does have ginger in it.
> I used to make it all teh time.
>
> Here is the recipe:
>
> 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)
> 10 oz cheddar cheese
> 2 T butter
> 1/2 t cinnamon
> 1/4 t ginger
> 1/4 t pepper  (used white pepper)


-- 
Yours in service,
Lord Vitaliano Vincenzi
"An aspiring cook in need of guidance"
http://www.rokeclif.org