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armrd-turnps-msg – 9/2/17

 

The medieval and SCA dish, armored turnips.

 

NOTE: See also the files: turnips-msg, root-veg-msg, rec-leeks-msg, vegetables-msg, soup-msg, mushrooms-msg, Stufd-Turnips-art, fried-foods-msg, frittours-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given  by the individual authors.

 

Please respect the time  and  efforts of  those who have written  these messages. The copyright status  of these messages  is  unclear  at this time. If information  is  published  from  these  messages, please give credit to the originator(s).

 

Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org

************************************************************************

 

From: DDF2  at cornell.edu (David Friedman)

Newsgroups: rec.org.sca

Subject: Re: Feast formats

Date: 6 Dec 1993 22:42:04 GMT

Organization: Cornell Law School

 

Suze.Hammond at f56.n105.z1.fidonet.org (Suze Hammond) wrote:

> As an antidote to that "wisdom" have someone give you the recipe for

> "Armored Turnips", a period dish rather like turnips au gratin. (Methinks

> yclept "armored" because they are baked laid in a scale-armor pattern...)

 

Be careful--one repetition and it will be a historical fact.

 

What Platina says is:

 

"Those who have a fortified gullet are pleased to call turnips "armored"

when they have been rolled in cheese, covered, as it were, with breastplate

and cuirass, as if their descent into the lower regions would not seem safe

without arms."

 

So it appears the analogy is to plate, not scale.

 

and someone else asked for 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)   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 350°.

--

David/Cariadoc

DDF2 at Cornell.Edu

 

 

From: david friedman <ddfr  at best.com>

Date: Mon, 16 Jun 1997 20:01:52 -0700 (PDT)

Subject: Re: SC - Re: turnips

 

At 7:56 PM -0400 6/14/97, Kimib2  at aol.com wrote:

>Armoured turnips? This sounds interesting! CAn I get a recipe? Looking for

>ideas to serve son (medieval fanatic) at his graduation feast next June

>(1998). This might work! Any other suggestions are welcome.... plan on

>serving about 40 people (mini-feast?)

>Kimib2

 

The original source is _De Honesta Voluptate_ by Platina, 1475.  This is

our worked-out version as published in our _Miscellany_.  The

_Miscellany_, which includes lot of other recipes (and at least one article

on planning feasts), is on the web at

http://www.pbm.com/~lindahl/cariadoc/miscellany.html

 

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".

 

 

Date: Mon, 29 Sep 1997 11:37:09 -0600 (MDT)

From: Mary Morman <memorman  at oldcolo.com>

Subject: Re: SC - Need Help Badly!

 

> The problem was that there was an awful bitter aftertaste to the turnips.  You >tasted them and they were lovely, then you had to clear the taste from your >mouth with another food quickly.

>

> What did i do wrong??

>

> Murkial af Maun

> Christi Redeker

 

your problem, murkial, was in how you boiled the turnips.  turnips (at

least here in colorado) need to be boiled in at -least- two and more

likely three waters to get rid of the bitter taste.  i peel them, bring

them to a boil, drain them, cover with cold water, and then do it again.

the third time i let them boil five minutes or so.  not tender, but not

hard either.

 

we had -very- good luck with armoured turnips beer, butter, spices and

cheese. also, we jullienned them rather than just slicing them - made

them look a little more acceptable to folks who wanted "a taste" rather

than a great big lump of a serving.

 

we had, i swear it!, -none- of these left over after the feast.

 

elaina

 

 

Date: Mon, 29 Sep 1997 11:34:26 -0700 (PDT)

From: "Mike C. Baker" <kihe  at rocketmail.com>

Subject: Re: SC - Need Help Badly!

 

- ---Christi Redeker <C-Redeker  at mail.dec.com> wrote:

> Everything came out okay but one thing and that is what I need the

> help with.

>

> I made armored turnips and this is how I made it:

> 3 Turnips (fresh, couldn't find any frozen)

 

Why would you *want* to use frozen with fresh available

and "in season" (other than increased ease of preparation)?

 

> 1/2 cup milk

> sprinkle of ginger

> sprinkle of cinnamon

> Mild cheddar cheese

>

> Boiled the turnips until done.  Cooled, then peeled and sliced.

 

Here is the probable sidetrack. Try parboiling, drain completely

and cool (drain & discard water, or save until cool and add

to the compost-midden heap). Then just cover with water and

boil until "done".

 

When I prepare this dish, I opt for peeling the turnips

before boiling, and add some (beef) boullion for the last

ten minutes or so of cooking. Drain the juice from this

second boiling and reserve, using to supplement or replace

part of the milk. (I personally like to drink any of the

"turnip boullion" that is left while it is still warm.)

 

I also find that a sharp cheddar can be used for 1/3 to

1/2 of the cheese and improve the final result. YMMV;

I've been accused of being descended from mice...

 

Don't be timid with the ginger, either. In addition to

the traditional spices used in this recipe, I like to

add some powdered thyme and a little coarse-ground

black pepper.

 

> Put into a 8X8 baking dish.  Poured in the milk.  

> Sprinkle the tops of the turnips witrh the spices.

> Then place the cheese on the top and baked at 325

> for about 35-40 minutes.

 

I also like to layer the turnips and cheese, and distribute

the spices throughout (top of each turnip layer, or stirred

into the milk & broth before being poured on).

> The problem was that there was an awful bitter aftertaste

> to the turnips.  You tasted them and they were lovely,

> then you had to clear the taste from your mouth with

> another food quickly.

 

One way to encourage consumption of a feast dish that

your diners may be bypassing as "too common"?  <VBEG>

> What did i do wrong??

 

Actually, nothing (IMHO). Modern palates vs. ancient.

 

The act of peeling, and then boiling twice, should take

care of modern sensibilities. I admit that I never

myself considered boiling the turnips BEFORE peeling

them. (Legacy of modern cooking experience and practice,

plus living in areas where assorted grubs and such

are known to invade turnips? Maybe...)

===

Pax ... Kihe / Adieu -- Amra / TTFN -- Mike

Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /

Mike C. Baker

 

 

Date: Mon, 29 Sep 97 17:29:01 -0500

From: Dottie Elliott <macdj  at onr.com>

Subject: Re: SC - Need Help Badly!

 

I use the smallest turnips I can find.  That seems to lessen the bitter

taste a good bit. I don't add milk at all. I just use layers of the

sliced turnips, cheese (medium is what I prefer) and spices.

 

 

Date: Tue, 13 Oct 1998 13:00:04 -0700 (PDT)

From: "Peggy A. Stonnell" <izzie  at vcn.bc.ca>

Subject: Re: SC - Italian Ren Feast

 

On Tue, 13 Oct 1998, Gretchen M Beck wrote:

>> I would recommend doing 'Armored Turnips'. It is very easy.  Bake the turnips

>> until almost done.  Peel and slice thin.  Layer them with sliced bel paese

>> cheese is good. most of us can only afford cheddar.

> Speaking of cheese types and cost, look around -- you can often get

> mozzerella cheaper than cheddar, and it's entirely appropriate for an

> Italian Ren feast.

 

We have had very good results using an equal amount of cheddar and

mozzerella. My best recommendation for this dish, is not to skimp on the

spices. And it is better when made with the milder purple top white

turnips.

 

Isobel fitz Gilbert

Company of Provisioners,

Lions Gate

 

 

Date: Tue, 13 Oct 1998 19:06:03 EDT

From: LrdRas  at aol.com

Subject: Re: SC - Italian Ren Feast

 

grm+ at andrew.cmu.edu writes:

<< Speaking of cheese types and cost, look around -- you can often get

mozzerella cheaper than cheddar, and it's entirely appropriate for an

Italian Ren feast.

 

toodles, margaret  >>

 

Correct. I might add that if you choose mozzarella for armored turnips that a

sprinkling of parmesan on each layer would vastly improve the flavor , raising

it from insipid to memorable. ;-)

 

Ras

 

 

Date: Mon, 25 Jan 1999 03:37:04 -0600

From: LYN M PARKINSON <allilyn  at juno.com>

Subject: Re: SC - Platina - questions

 

>>1) Most of the time, people use Cheddar for Armored Turnips.  Has anyone

tried any other cheeses?  If so, which one's and how did it come out?>>

 

I don't much like cheddar, so I used a combination--for economy--of brick

and Brie, enough Brie to get the taste of course, and I liked it that

way.

 

For keeping fritters hot, I wonder if you could use an electric roaster

on warm, or low, with the fritters in layers separated by paper towels,

or brown paper?  Our Barony has 3 of the ovens, my Event Steward has 2,

and a good friend has 3.  I'm not very experienced using them; used to a

stove. Would it work as a warmer?  Things shouldn't dry out under the

glass lids, as they might in an oven, should they?  Has anyone done this?

 

Allison

allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA

Kingdom of Aethelmearc

 

 

Date: Mon, 25 Jan 1999 09:33:08 EST

From: LyAngharad  at aol.com

Subject: Re: SC - Platina - questions

 

Caitlen Ruadh asked:

> 1) Most of the time, people use Cheddar for Armored Turnips.  Has anyone

> tried any other cheeses?  If so, which one's and how did it come out?

 

Well, not having checked out Stefan's files (oops!), I found the recipe in

"Pleyn Delit", Second Edition (C.B. Hieatt, B. Hosington, & S. Butler), and

followed it as written (recipe #38).  It calls for "10 - 12 ounces of Swiss

cheese (Preferably Raclette or Gruyere) OR a mixture of Swiss and a mild

Cheddar." This is for 2 lbs. white turnips.  The first time a made this (to

try it at home -- my husband says this is a "keeper"), I used the

Swiss/cheddar mixture, using Kraft cheeses (slices, cut up -- what was "on

hand" <g>).  Wonderful!  Last week I again tried it with Gruyere, and used a

bit too much, and it was a bit dry.  Next time I plan to try it with a less

dry Swiss.

 

In sort of researching cheeses, we have come across the idea that "cheddaring"

is a post-period way of processing cheeses.  Not too sure now whether this is

really correct or not, but if "cheddaring" is OOP, then Swiss would seem to

be the cheese of choice in this recipe.

 

Ly. Angharad

Barony of Namron, Ansteorra

 

 

Date: Tue, 26 Jan 1999 16:09:59 -0000

From: Christina Nevin <cnevin  at caci.co.uk>

Subject: SC - Platina - questions

 

>1) Most of the time, people use Cheddar for Armored Turnips.  Has anyone

>tried any other cheeses?  If so, which one's and how did it come out?

 

Here are some notes I made on this dish test-cooking/from a feast I did last

August;

 

Armored Swedes

Tricia and I test-cooked this. We used mild cheddar cheese. First we

scrubbed and quartered an approximately 1lb / 500 gm Swede and boiled it

until it was done, but not too soft. This took about 40 minutes. We then

peeled the quarters and cut them into slices. We alternately layered the

Swede with the cheese slices/chunks in a baking pan, then cooked it. We

forgot to put the butter and spices in! <blush> Tricia liked this dish (and

took the rest of it home with her). I found it bland and rather boring,

although with a tastier cheese and spices it would improve immensely.

 

Conclusions:

Remember to put the butter and spices in!!!

Use a richer, creamier cheese, perhaps Edam or Gouda.

 

Feast Day Summary:

Cooked the Swedes a day before, then sliced them for the next day.

Point to remember - it's easier to boil them, then remove the skins than the

   other way round.

Used 2/3 Cathedral City medium vintage cheddar and 1/3 a soft Jarlsberg-like

   Swedish cheese (very appropriate I thought!). Melted well, with a good

   strong flavour.

Used salt, pepper, and freshly grated nutmeg as the seasoning between layers.

Probably the most popular dish at the feast. People especially liked the

crispy top. Definitely use again.

 

The Shire vetoed the use of turnips for swedes en masse (no Baldric's around

here!) but I imagine the outcome is pretty much the same. The soft cheese

definitely added texture and taste. Next time I think I'll go for that

alone.

 

Al Vostro e al Servizio del Sogno

Lucretzia

++++++++++++++++++++++++++++++++++++++++++++++++++

Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin

Thamesreach Shire, The Isles, Drachenwald | London, UK

 

 

Date: Mon, 10 Jan 2000 16:33:57 +1100

From: "Glenda Robinson" <glendar  at compassnet.com.au>

Subject: Re: SC - Turnips

 

Kerri wrote:

>A worthwhile note: The reconstruction of armored turnips that we did (using

>Gruyere cheese and a powder douce recipe we now can't find anywhere) was a hit.

>In fact, many people had no idea that they were eating turnips at all. Ha HA!

>The secret, peel, cut up and cook the turnips for about ten minutes in boiling

>water, then throw out the water. Turnips lose a lot of their bitterness that

>way.

 

Last year the (then) Captayne of the Routiers (who are mostly rabid meat

eaters) did a turnip dish over the fire on our winter campaign. Everyone

took a little to taste, with their meat dish, then went back for seconds,

thirds, etc, and were absolutely RAVING about the dish. I asked what he'd

done and he'd just boiled them, drained them and mashed them with lashings

of butter.

 

The extra fat didn't matter, as we all burned it up in the

freezing cold, gale forced wind, rain and sleet (and a light touch of snow

as we were packing up). In Sydney our lowest minimum temps in winter are

about 2C (34ishF), so we're not used to this sort of weather - it's 29C(84F)

where I'm sitting now (4pm), and I'm not hot.

 

Glenda.

 

 

Date: Wed, 05 Apr 2000 10:37:03 -0400

From: Elaine Koogler <ekoogler  at chesapeake.net>

Subject: Re: SC - Armored turnips

 

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

 

 

Date: Wed, 05 Apr 2000 18:43:05 -0800

From: Kerri Canepa <kerric  at pobox.alaska.net>

Subject: Re: SC - Armored turnips

 

Rayne,

 

Here's yet another version of armored turnips. BTW the the powder douce we used

includes sugar. I suspect that it will taste pretty tasty without sugar if your

powder douce comes without.

 

Platina book 8

 

Armored Turnips

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.

 

4 cups turnips, peeled and cut into thin pieces

6 tbsp unsalted butter, melted

2 cups gruyere cheese, grated

2 tbsp powder douce

 

Preheat oven to 3508.

Put turnips in a pot, cover with water and boil for 10 minutes. Drain.

Pour a little butter in bottom of a pan, spread half of the turnips over that in

a layer, cover with 1 cup of cheese, sprinkle butter over it and 1 tbsp of

powder douce. Repeat with another layer of turnips, cheese, butter and spices.

Put in oven and bake until cheese is melted, about 30 minutes.

 

 

From: Jenne Heise <jenne  at mail.browser.net>

Subject: Re: [Sca-cooks] Re: SC - turnips

To: sca-cooks  at ansteorra.org

Date: Thu, 3 May 2001 16:57:38 -0400 (EDT)

 

> --- Stefan li Rous <stefan  at texas.net> wrote:

> >Okay, those of you with more discriminating palates, or

> > maybe just more imagination, how would you describe

> > the taste of turnips?

> I would describe them as "earthy and mildly pungent,

> with a trace of sweetness and a smooth, creamy

> texture."

 

'Mildly pungent'. Yup. That's the phrase.

 

At least when making armored turnips, it's important to completely cook your turnips. And, if you find a thick 'rind' inside the skin, remove and discard it.

--

Jadwiga Zajaczkowa, mka Jennifer Heise              jenne  at mail.browser.net

 

 

Date: Mon, 27 Sep 2004 18:03:33 EDT

From: Bronwynmgn at aol.com

Subject: Re: [Sca-cooks] turnips

To: sca-cooks at ansteorra.org

 

caointiarn1 at juno.com writes:

<<However, I generally buy them at  the nearby store  -- they are

usually available at a decent price.  I have found that using a touch of

sugar in the boiling water {instead of salt} helps with the  

bitterness.>>

 

I also buy mine at the local grocery or occasionally the farmer's market.

Using smaller ones helps with the bitterness issue, as does parboiling them,

draining off the original boiling water, rinsing, and finishing the boiling in

fresh water.

 

<<I use a mild/ bland white cheese  -- muenster being a favorite>>

 

Mild cheddar or a mix of cheddar and mozarella - I like the combination with

the sweet spices.

 

Brangwayna

 

 

Date: Tue, 28 Sep 2004 00:07:15 +0000

From: ekoogler1 at comcast.net

Subject: Re: [Sca-cooks] turnips

To: Kirsten Houseknecht <kirsten at fabricdragon.com>,   Cooks within the

        SCA <sca-cooks at ansteorra.org>

 

> so, what cheeses do you use in your armored turnips? and *where* do you get

> your turnips??? i am lucky if i can buy some really nasty tough old

> things...... so where do you get your turnips for feast?

 

I purchase my turnips at the supermarket, but make sure I purchase the  

smallest ones they have...those are usually the tenderist.  I boil them  

until they are just tender, then take them out and place the slices  

between layers of paper towel to dry them out as much as possible (I do  

slice them prior to boiling).  I use two cheese...provolone and  

mozzarella. I find that it usually comes out very well.

 

Kiri

 

PS: my version is adapted from one that I got from Bishop Geoffrey  

d'Ayr of the Eastrealm.  The adaptation is from a comparison of his  

recipe witih Platina.

 

 

Date: Tue, 28 Nov 2006 08:39:21 -0500

From: Johnna Holloway <johnna at sitka.engin.umich.edu>

Subject: Re: [Sca-cooks] Epulario recipe for Armored Turnips

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

To save Mistress Kiri some time,

I'll point the way to the Epulario recipe as it's

actually already online.

A full paper with the original recipe may be found at

http://www.clankyle.org/fried_turnips.htm

 

Johnnae

 

Elaine Koogler wrote:

> I am out of town at this point, but will locate my copy of Epulario and

> see if I can find the Armored Turnips recipe in it.  snipped

 

 

Date: Thu, 04 Oct 2007 09:47:15 -0500

From: jah at twcny.rr.com

Subject: Re: [Sca-cooks] Armored Turnips

To: sca-cooks at lists.ansteorra.org

 

Yes, the original recipe does have ginger in it.

I used to make it all the 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)

 

Peel and slice thin the turnips,  Boil them about 40 minutes,

rinse and let cool, to make them easier to  work with.

Put a light layer of melted butter on the bottom of the pan.

Layer turnips after the butter, then a layer of spices, then

cheese. Continue the layering of turnips, spices and cheese until full.

A  9"x5" baking pan is good, and bake 30 minutes at 350deg.

 

You can leave the ginger out.  I always use white pepper

in this recipe so it does not make the color of the dish

look funny.  Just be sure to use very sharp cheddar cheese

to make up for eth "bite" in the dish.

 

Jules/Catalina

 

----- Original Message -----

> Mace or nutmeg is my choice for Armored Turnips. In fact, I haven't

> seen a recipe for these with Ginger, but it sounds good too.

> On 7/31/07, Jadwiga Zajaczkowa / Jenne Heise

> <jenne at fiedlerfamily.net> wrote:

>> I am supposed to cook for an upcoming event.

>> I was going to make one of our queens favorite dishes Armored

>> Turnips, the problem she is allergic to ginger and every variation

>> I have contains some amount of the undesirable stuff. So has

>> anyone here ever made this dish without the ginger or used

>> something as a substitute i.e. white pepper.

>> 

>> I use mace and pepper; Other people use cinnamon and nutmeg.

>> --

>> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net

> --

> Lord Vitaliano Vincenzi

 

 

Date: Thu, 4 Oct 2007 11:09:05 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

Subject: Re: [Sca-cooks] Armored Turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

But why would you use cheddar cheese in an Italian dish?  Wouldn't something

like provolone, mozzarella or fontina be more appropriate?  I have seen them

done with cheddar on several occasions, and find this very odd.

 

Kiri

 

On 10/4/07, jah at twcny.rr.com <jah at twcny.rr.com> wrote:

> 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)

 

 

Date: Thu, 04 Oct 2007 12:11:23 -0700

From: "Laura C. Minnick" <lcm at jeffnet.org>

Subject: Re: [Sca-cooks] Armored Turnips

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

At 08:09 AM 10/4/2007, you wrote:

> But why would you use cheddar cheese in an Italian dish?  Wouldn't something

> like provolone, mozzarella or fontina be more appropriate?  I have seen them

> done with cheddar on several occasions, and find this very odd.

 

I've made this in camp several times, and for convenience's sake, I

get a bag of pre-grated cheese- the Italian blend, which has

mozzarella, parmesan, asiago, and romano. _Very_ tasty, and I don't

have to deal with grating etc in camp. (Cuts down my Thursday prep  

time, too!)

 

'Lainie

 

 

Date: Thu, 04 Oct 2007 15:02:26 -0500

From: jah at twcny.rr.com

Subject: Re: [Sca-cooks] armored turnips

To: sca-cooks at lists.ansteorra.org

 

It gives it flavor, the other cheeses do not.

Since I have been making it for about 20 years, that

is what I find that people and myself like best.

 

Jules/Catalina

 

> But why would you use cheddar cheese in an Italian dish?  Wouldn't

> somethinglike provolone, mozzarella or fontina be more

> appropriate?  I have seen them

> done with cheddar on several occasions, and find this very odd.

> Kiri

 

 

Date: Thu, 4 Oct 2007 15:42:19 -0500

From: "Vitaliano Vincenzi" <vitaliano at shanelambert.com>

Subject: Re: [Sca-cooks] Armored Turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

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.

--

Lord Vitaliano Vincenzi

 

 

Date: Thu, 4 Oct 2007 16:56:42 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

Subject: Re: [Sca-cooks] Armored Turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

Heck, I don't even grate it!  I just put layers of the sliced cheese

alternating with the layers of turnips...with a few dabs of butter and a

sprinkling of the seasonings on each layer.  Works pretty well!

 

Kiri

 

On 10/4/07, Laura C. Minnick <lcm at jeffnet.org> wrote:

> I've made this in camp several times, and for convenience's sake, I

> get a bag of pre-grated cheese- the Italian blend, which has

> mozzarella, parmesan, asiago, and romano. _Very_ tasty, and I don't

> have to deal with grating etc in camp. (Cuts down my Thursday prep  

> time, too!)

> 'Lainie

 

 

Date: Mon, 12 May 2008 10:45:52 -0700

From: "Laura C. Minnick" <lcm at jeffnet.org>

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

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

Dragon wrote:

<<< To me up on the counting board with the armored turnip crowd - as well

as good, well-made leek pie...

---------------- End original message. ---------------------

 

I see this appears to be a popular dish, for the life of me, I don't

know why.

 

The one time I had it, I was not impressed. Thing is, I like turnips.

I just don't think that the flavors of turnip and cheese go well

together and it wasn't extremely popular with the people at the feast

so I know I was not alone in that assessment. >>>

 

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.

 

'Lainie

 

 

Date: Mon, 12 May 2008 14:05:23 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

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

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

I continue to use a redaction done by Bishop Geoffrye D'Ayr in the East...I

parboil the turnips until just this side of tender, then layer them in paper

towels and try to get as much of the water out of them as possible.  I then

layer them with mozzarella and provolone, along with pats of butter and a

mixture of nutmeg, white pepper and a dash of sugar.  To be honest, I have

to be with the "We Love Armored Turnips" crowd...sooooooooooo good!

 

Kiri

 

On Mon, May 12, 2008 at 1:57 PM, Dragon <dragon at crimson-dragon.com> wrote:

<<< The turnips had been cooked until tender, sliced and layered with Parmesan

cheese then baked. >>>

 

 

Date: Mon, 12 May 2008 13:38:20 -0700 (PDT)

From: Helen Schultz <meisterin02 at yahoo.com>

Subject: [Sca-cooks] Armored Turnips

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

The first time I made this dish, I used honey instead of sugar... it was extremely well liked by all the mundanes we were serving it to (a demo done as a Medieval dinner). I used Mozzarella cheese.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Meisterin Katarina Helene von Sch?nborn, OL

Shire of Narrental (Peru, Indiana) http://narrental.home.comcast.net

Middle Kingdom

 

 

Date: Mon, 12 May 2008 18:36:16 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

Subject: Re: [Sca-cooks] Platina's turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

Here 'tis....I thought I had shared it in the past when we talked about it

on other occasions.  Oddly enough, Phillip and I like it so much that I

purchased the ingredients to make it last weekend and it's going to be done

one night this week!

 

Kiri

*

Armored Turnips (Rapum Armatum*

 

6 1/8 medium turnips

3/8 pound mozzarella cheese

3/8 pound provolone cheese

1/8 quart butter

white pepper

sugar

nutmeg

 

1.   Steam turnips until tender. Pat as dry as possible between paper

towels.

 

2.   Layer turnips, mozzarella, provolone and butter in a baking dish,

sprinkling each layer with salt, sugar and nutmeg.

 

3.   Bake in a moderate oven until cheese is bubbly and brown.

 

4.   Serve hot.

 

Servings: 8

 

Notes: This was taken from four versions of the recipe: Epulario, Platina,

Libro de Arte Coquinaria (Maestro Martino) and Bishop Geoffrey D'Ayr of the

East Kingdom. Platina tells us:

 

Those who have a fortified gullet are pleased to call turnips "armored" when

they have been rolled in cheese, covered, as it were, with breastplate and

cuirass, as if their descent into the lower regions would not seem safe

without arms. But what good does this protection do the turnips, since it

turns against them to their total ruin, since the very strong gluttons in

the cookshop of athletes prefer their enemy armored and eat them,

defenseless as they are. 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.

But since it is ruinous, it should be served to Domitianus, who is very

greedy.

 

Maestro Martino and Mestre Robert {Libro per Cuoco) both call for the

addition of sugar, and Maestro Martino adds pepper as well.

 

Bishop Geoffrey used both provolone and mozzarella in his redaction of a

number of years ago, and I continue that here as I like the combination of

flavors. None of the recipes specify which kind of cheese beyond

"mild","rich", etc., so this is a reasonable translation.

 

 

Date: Tue, 13 May 2008 08:22:03 -0500

From: "Terry Decker" <t.d.decker at worldnet.att.net>

Subject: Re: [Sca-cooks] Platina's turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

<<< Just double-checking: 1/8 *quart* butter - does this mean the butter

should be melted?  I don't recall seeing that mentioned in any of the

recipes I've seen, but it may be one of those "everybody knows you melt

the butter" sorts of things that don't actually get written into the

recipe.

 

Sandra >>>

 

From Platina, "Make a first layer of cheese in a pan oiled with butter or

fat, the second of rape and so on, continuously pouring on spice and some

butter."

 

The instructions suggest that the butter, at least that portion placed on

the turnips, is liquid.

 

Bear

 

 

Date: Tue, 13 May 2008 09:33:44 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

Subject: Re: [Sca-cooks] Platina's turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

Actually, I usually don't melt it, but rather put pats of it on the layer,

much as I do when making mac 'n' cheese.  I guess I never really considered

the part where it says you should pour on some butter.  I'm not sure how

that would work with layers, but I guess it'd be ok.

 

Kiri (sorry for the confusion!)

 

On Tue, May 13, 2008 at 9:22 AM, Terry Decker <t.d.decker at worldnet.att.net>

wrote:

<<<

Just double-checking: 1/8 *quart* butter - does this mean the butter

should be melted?  I don't recall seeing that mentioned in any of the

recipes I've seen, but it may be one of those "everybody knows you melt the

butter" sorts of things that don't actually get written into the recipe.

 

Sandra >>>

 

 

Date: Tue, 13 May 2008 11:54:16 -0400

From: "Elaine Koogler" <kiridono at gmail.com>

Subject: Re: [Sca-cooks] Fwd: Platina's turnips

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

 

Yup, that's pretty much what happened.  And, to add insult to injury, I was

in a hurry and used software to do the resizing.  The original was to feed

104 and I didn't think ya'll would want to do that much!!  Yes, 6 - 8

turnips would be about right, and probably the butter amount (though I

usually don't measure it...I just use whatever looks right...) was probably

about a half stick.  Sorry, I didn't mean to upset anyone, and had I known

it was going to cause this much difficulty I would have waited until I had

time to do it properly.

 

Kiri (feeling quite chastised!)

 

PS: The copy I have, Master A, was designed specifically for me...the times

were given (in true period style) as "the amount of time it takes to recite

a haiku (yes, I know haiku is a debatablely period style of poetry)" rather

than reciting a pater noster, etc.  And, again in true "Bish" style,

addressed to "Kiri Dearie".

 

On Tue, May 13, 2008 at 10:49 AM, Phil Troy / G. Tacitus Adamantius <

adamantius1 at verizon.net> wrote:

 

<<< I don't have a copy of Master Geoffrey's recipe. Hey, I was just his

apprentice for years... ;-). But it looks as if one possibility might be

that this was cut down in quantity from a larger, feast-sized recipe. Even

49 turnips seems like an odd number, but maybe that's just how many they

used at one point, and perhaps everything is cut down by a factor of eight.

 

Adamantius >>>

 

 

Date: Thu, 9 Feb 2012 18:12:36 +0000

From: yaini0625 at yahoo.com

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] modern adaption

 

<<< Is the parmesan cheese in Armored Turnips recipe the same as modern

parmesan? also, should I be using eastern or western ginger, and would I

use rutabaga (swedish white turnip) or regular turnip?

--

Ian of Oertha >>>

 

Hi Ian,

Personally, I use raw milk parmesan cheese when I make my version. I think it gives a richer flavor and melts more evenly then the "saw dust" version of parmesan. I also use swede aka rutabagas versus turnips. It is more of a matter of taste preference and I believe swedes cook better then turnips in dutch ovens.

 

Aelina

 

<the end>



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