I'm certainly trying to impress you, MG
. Herrings aren't always what they seem 
... I know I'm lucky when it comes to salsifies (mustajuuri = black salsify). They're grown here, they keep well when stored and roots are available until late spring in bigger supermarkets. The price is around 9€/kg. I'll make black salsify soup for the challenge - and maybe an updated vegan herring recipe.
I'm thinking you meant 1875, since you are a time traveler like me, LOL. But that looks dagummed great!Recipe - Turnip Puff
One of the forum members (with a name that might rhyme with "lacyhog) was kind enough to gift me some cookbooks, which was much appreciated. This recipe is from one of those, a church cookbook from Houston.
Flipping through, I saw a lot of potato salads, pecan pies...the usual church cookbook fare (nothing wrong with that). Then I turned a page, and there it was...Turnip Puff!
I was instantly transported back to about 1975 or so. My grandmother made turnip puff, all the women at church made turnip puff, my mom made turnip puff. Everybody made turnip puff, we ate it all the time, but somehow, for whatever reason, it was one of those things I just sort of...forgot about after leaving home.
When this challenge was announced, I knew at least one thing I would make...Turnip Puff! Here it is:
Sorry that second pic is so dark, but them's the breaks.
It's a nice alternative to a heavier, potato-based dish, with that little bite that turnips have. This was puffed up a bit more, but it did deflate a little as it cooled, but it tasted exactly like what I remembered - a time machine in food form.
Recipe - Turnip Puff
One of the forum members (with a name that might rhyme with "lacyhog) was kind enough to gift me some cookbooks, which was much appreciated. This recipe is from one of those, a church cookbook from Houston.
Flipping through, I saw a lot of potato salads, pecan pies...the usual church cookbook fare (nothing wrong with that). Then I turned a page, and there it was...Turnip Puff!
I was instantly transported back to about 1975 or so. My grandmother made turnip puff, all the women at church made turnip puff, my mom made turnip puff. Everybody made turnip puff, we ate it all the time, but somehow, for whatever reason, it was one of those things I just sort of...forgot about after leaving home.
When this challenge was announced, I knew at least one thing I would make...Turnip Puff! Here it is:
Sorry that second pic is so dark, but them's the breaks.
It's a nice alternative to a heavier, potato-based dish, with that little bite that turnips have. This was puffed up a bit more, but it did deflate a little as it cooled, but it tasted exactly like what I remembered - a time machine in food form.
You mean it's not from 1887? I thought the building on the front look awfully modern!I don't know how old that cookbook is. It says "35th Anniversary," but I don't know, "anniversary of what?" The church was founded in 1852. Maybe they just keep adding recipes to it.
CD
You mean it's not from 1887? I thought the building on the front look awfully modern!
Actually, you may be thinking of a different church? This one has a copyright of 2008 (so not that long ago) and it contains an "Our History" that talks about starting up the church in 1973.
Tomorrow, I'll dig through the other ones and find the mystery church.
Dawg, is that your 5 1/2 qt dutch oven?Beef and Root Vegetable Stew (recipe thread coming soon)
Slowly beer-braised beef, rutabaga, parsnip and carrot -- plus a little ground ginger for seasoning. Four root veggies.
It was my first experience with parsnips (that I can recall) and rutabaga. I liked them. Carrots... meh (not a carrot fan, myself). The broth was excellent -- very different than any stew broth I've ever had... in a very good way.
View attachment 79253
CD
Parsnips are really, really tasty. First thing I bought when I arrived in Cinci - and promptly roasted them with just a touch of honey.Beef and Root Vegetable Stew (recipe thread coming soon)
Slowly beer-braised beef, rutabaga, parsnip and carrot -- plus a little ground ginger for seasoning. Four root veggies.
It was my first experience with parsnips (that I can recall) and rutabaga. I liked them. Carrots... meh (not a carrot fan, myself). The broth was excellent -- very different than any stew broth I've ever had... in a very good way.
View attachment 79253
CD
That's like black eyed peas in parts of the US. Before the Civil War, they were used to feed cows and were called cowpeas I think (I'll have to look that up and come back here to correct if I am mistaken). At any rate, after the Civil War, people in the Southern states that had seceded from the Union had very little to eat and they ate the darned cowpeas. And a NYD tradition was born of cooking blackeyed peas for luck, along with cornbread and greens.
