This week I have lots of foods I can share, jello salads, meatloaf, casseroles, but I'm going to focus on turnips. Why? Because every Friday my daughter and I volunteer at the food bank and we have had tons of turnips and no one will take them because they dont know what to do with them. I have suggested mashed, roasted, shredded in slaw and still I feel I need more options so I decided to get creative. Turnips, for the most part get treated like potatoes, so I decided to see how versatile they really are. Can you make bread with them?
I started with a classic 1940's potato bread recipe.
I cooked and mashed the turnips the night before so they wouldn't be too hot. I ended up using at least a cup more flour than the recipe called for , I imagine because my turnips were quite wet, and ended up with a soft, supple dough that was wonderful to work with. After the first rise of a bout an hour I punched it down and let it rise for another hour. I baked it in 8x5 loaf pans at 375 degrees for 50 minutes.
The results were far better than I had planned. The bread has a fantastically soft texture, like a normal potato bread, but has a taste more like sourdough. The first loaf was been almost completely eaten by people as they pass by the kitchen and the second loaf is going to be served with the spelt soup I'm making for dinner tonight.
My husband is a hater of turnips and after much convincing tired it. He ended up liking it so much he tried is as toast with peanut butter on it, he says it was "really good"
On Friday night I made meatloaf for dinner and made my usual sides, mashed potatoes and green beans, but I also tried cooking some turnips in another potato way. I browned some butter in my favorite cast iron skillet placed in a layer of thinly sliced turnips. I coated the remaining turnip slices in a mixture of flour, salt, pepper, brown sugar and cayenne pepper and layered them in on top of the first one. I put in a layer of aluminium foil and then placed another cast iron skillet on top to press the turnips down. I baked it at 375 until the bottom layer was nice and brown.
The turnip hater refused to try them but the girls and I loved it. It was surprisingly like potato. The addition of the flour mixture was perfect. The only thing I wish I had done was used more than 2 turnips.
I have always loved experimanting in the kitchen, this time the results were surprisingly good.
Do you have a favorite turnip recipe? I would love to hear about them.
It's berry season again, one of my favorite times of the year. A few weeks ago a friend and I got together to can strawberry jam, while we were buying out berries the raspberries were too beautiful to pass by so we ended up with strawberry jam and raspberry jam. This week the blackberries were calling my name. I love blackberries, marionberries especially. They are especially sweet and from my local berry farm they are huge, larger than your thumb.
This recipe comes from a great little cook book that was printed in Boston in the 1930's but as with all berry recipes there is always a bit of adaption needed due to the juiciness of your individual berries. The crust recipe is great. Super simple and comes out great without a lot of work. The filling, based on the size an juiciness of your berries may require a little more flour and a longer cooking time. I point this out because I followed this recipe exactly, forgetting how juice blackberries are. The result was a beautiful, yet very wet pie. My usual blackberry pie recipe calls for 1/2 cup flour and 1/2 cup sugar. I think that is a safer mixture for blackberries. The cooking time on the recipe is also a little short. The safest way to make sure your berry pie is going to set is to wait for the filling to boil.
Have a wonderful week and remember to adjust your flour for your berries so you have a pie you can share a beautiful piece of it instead of just the whole pie.
I don't usually share with you the recipes I cook for my family during the week. I usually pick something special just for you, but this week I decided to share some of the things I cooked for my family this week. The first recipe, Quick Oatmeal Bread, was one my husband had been interested in and asked me to make a while ago but I hadn't gotten to it until this week.
In the creation of this bread I took the time to look up what "light" molasses was to make sure I was using the correct kind and came across this article that explains the different types of molasses. Because this recipe uses quick cooking oats and has a long rise time you don't get texture from the oatmeal which I found kind of disappointing, but the flavor and texture are great and is destined to become some amazing french toast among other things.
This recipe I made solely for sentimental reasons. When I was growing up my grandmother usually had some sort of cookie in her cookie jar, sometimes it would be oatmeal or some other common cookie you will have a million times in your life, other times she would have a delicious cinnamon cookie with almonds in them. As I was growing up I didn't give them much thought but, as I've gotten older I miss them. Unfortunately by the time I asked my grandmother about them she didn't remember them and had already given away her cook books. Among my collection of cook books I have a Betty Crocker that looks to me like the one my grandmother had so I looked though it and didn't see any recipes that seemed right. This week I decided to look through it again and realized the recipe had been right in front of my face I had just missed it because the nuts are an optional variation of the recipe. This is one of my favorite recipes from my childhood and I am so glad I found it.
Refrigerator are not the most popular type of cookie but they should be. yo can keep the dough in the fridge for days or freeze it and bake it off as you need it. I love them for their convenience, you can make a tray of fresh baked, homemade cookies anytime with only a few minutes notice.
This weeks recipe was picked from the latest addition to my cook book collection, Better Homes and Gardens Casserole Cook Book from 1968. I love a good casserole, they are usually easy to make and all you have to add is a salad.
Part of the fun in using vintage recipes is deciding what modern ingredients to use. This recipe only had one real variable, the sausage. I went with a traditional breakfast link, but after eating this one I think something a little sweet or a little spicy would be better.
Getting the sausages started.
As usual, my cooking time deviated pretty far from the recipe. I think, even though the recipe says to "brown lightly" this was way too lightly browned and it took a lot longer than what the recipe called for.
Starting to look tasty.
The finished casserole. I served it with a simple wedge salad, but the addition of some cornbread would have been nice. My family really enjoyed the meal, I hope yours does as well.
I love appetizers and snack foods. Sometimes, usually when my husband is out of town, that's what we eat for dinner. I love how intricate some appetizers from retro cookbooks can be but some days you want something easy, and that is what the following recipes are.
I don't have anything to add or change about either of the recipes. They come together really fast and are perfect on a hot summer day with a cold beer.