[Sca-cooks] Vegetables and are you all still there?

Mike C. Baker kihebard at hotmail.com
Mon May 12 12:39:34 PDT 2008


> Laura C. Minnick wrote re my comments on armored turnips:
> 
> >What kind of cheese was used? I'm not crazy about it made 
> with cheddar, 
> >but it rocks with fresh parmesan. And were the turnips parboiled? 
> >That'll pull the bitterness out.
> ---------------- End original message. ---------------------
> 
> The turnips had been cooked until tender, sliced and layered 
> with Parmesan cheese then baked.
> 
> I really did not like it and few people ate all of their servings.
> 
> I like Parmesan cheese, I like turnips. I just do not think 
> that they went together well at all, the textures weren't 
> good together and the flavors conflicted.
> 
> I won't ever make this dish for a feast and if it is present 
> at one I attend, I'll pass on eating it.
> 
> Now the turnips and broth dish posted about earlier, that I 
> would go for. BTW, one of the most popular ways to cook 
> turnips in Japanese cuisine is in a broth and when done well 
> is quite tasty.
> 
> Dragon

Intriguing.  The "armored turnips" that I have been served, and have
made myself, include broth from beef or (more likely) beef bouillon --
and that's what draws the turnips and cheese together, for me.  

Quick version, as I last made it:  Parboil the peeled and already-sliced
turnips.  Drain; taste-test -- if still bitter/strong, parboil a second
time -- AND check the texture:  really should not be quite to the
ready-to-mash stage.  Layer turnip slices into deep baking dish /
casserole with cheese and any spices being added.  Due to personal
preferences, I usually use slices of a MEDIUM cheddar *and* a white
cheese; last time I made this the second cheese was Monterrey Jack (but
I've had good reviews using mozzarella, too). Prepare enough broth /
bouillon to cover the layered turnip slices and cheese and pour the
liquid into the dish while it is still very hot (not boiling, but
close).  Bake in oven at 325F until cheese melted.  Optionally, put
under broiler long enough to slightly brown the cheese.  Serve while
still warm enough for the cheese to "ooze".  Cook's prerogative to drink
the remaining broth from the baking dish!

Alternative to broth may be butter, or ghee.

Adieu, Amra / ttfn - Mike / Pax ... Kihe
Kitchen Idiot, Cathedral of the Cheesey Salamander

Mike C. Baker
SCA: al-Sayyid Amr ibn Majid al-Bakri al-Amra, F.O.B, OSCA
"Other": Reverend Kihe Blackeagle PULC (the DreamSinger Bard)
Opinions? I'm FULL of 'em
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