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
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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

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