Yum, it's that time of year! Peaches lightly broiled with broken walnuts and toasted wheat germ. Add a tiny bit of sweet whipped cream as a garnish.
From: First Homely House, Rivendell, Eriador | Registered: Apr 2002
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Here are some things that our very own Michael Martinez has said about food in Middle-earth.
And here is a recipe for Beorn's honey cakes I found at theonering.net. I want to try this one.
Beorn's Honey Nut Cake
1 1/2 cups of cottage cheese 1 1/2 tbsp sifted flour 1/4 tsp salt 1/4 cup sour cream 3 eggs, separated 3/4 cup of Beorn's famous honey 1 tbsp butter 1 tbsp lemon juice rind of 1 lemon , grated 3/4 cup of wheat germ, divided 1/2 chopped nuts
Butter a 9 inch square cake pan. Sprinkle the bottom of the pan with 2 tbsp of wheat germ and 1/2 cup of chopped nuts. Put 1 1/2 cups of cottage cheese through a strainer, discarding the liquid. Mix the strained cottage cheese with the sifted flour, salt, sour cream, well beaten egg yolks, honey, butter, lemon juice, grated lemon, and the balance of the wheat germ. Fold in 3 egg whites, stiffly beaten. Pour in the prepared pan and bake in a preheated 375 degree oven for 30 minutes. Let cool completely.
From: Helsinki | Registered: Aug 2001
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1. In a small saucepan, mix the wine, vimegar, rosemary, sage, coriander, thyme, peppercorns, and cloves. Bring to a boil and remove from heat. Set this aside to cool.
2. Sprinkle steaks on both sides with salt and pepper and rub into meat. Put them into a dish where they fit easily. Add onion, carrot, garlic, & parsley. Pour wine mixture (what you heated earlier) over steak and vegtables. Cover and refrigerate overnight.
3. (Next day) Remove steak from marnide and set it aside. Strain the maranide through a sieve and toss out the captured solids. Boil the remaining maranide until it is reduced by about half, then set aside.
4. Heat olive oil ina large heavy skillet until its very hot, and I mean hot! Add steaks and cook until tey are nicely brown. Turn and brown the other side. This process usuallt takes about 5-7 minutes depending on your stove's idiosyncrocys and the thickness of the steaks. When cooked to your preference (meduim, medium-rare, etc.) remove to a platter and keep warm. Pour the oil out of the skillet.
5. Blend cornstarch & water; when smooth whisk into the reduced sauce. Add jelly and cognac or brandy. pour sauce into hot skillet and simmer until thickened, stirring to incorporate previous browings left in skillet. Place the steaks on warm plates and pour sauce over them. This is for four servings.
-~-~-~-~-~-~-~-~-~-~- "I don't know half of you half as well as I should like; and I like less than half of you half as well as you deserve." - Bilbo Baggins
"These Lord of the Rings movies must be taken deep into Mordor and cast back into the fiery chasm from whence they came."
Singollo, the crabcake recipe should make about 6 patties. Thorin, That honey recipe looks like a good one to try in September, when the cook traditionally uses the old year's honey, to make room for the new. Silaldien, welcome to Minas Tirith! Snowdog, what would you serve as accompaniments to the steak?
edit: Found it! If you count calories, carbs, or are generally watching your weight, don't read on!
- Boil 2lbs potatoes until tender, but not soft. - Drain, return to pan, cover with a clean cloth and stand over a low heat for a few minutes to absorb the moisture. - Add 7 oz 'soft garlic and herb cheese' and 4 tabs milk to the potatoes. Season to taste. Then mash until the mixture is smooth.
- If you are feeling really self-indulgent, add 2 oz butter before mashing.
Please do NOT blame me if this causes cardiac arrest. Though it may well be worth it.
I am assuming the cheese is available in America. If not, you're sunk! It's kinda like Philly, with added garlic and herbs.
Glorious with any kind of meat. Lovely on its own.
I'm all for easy cooking when I'm busy, so here is Pippin's Steak Parcel (with apologies to Steve, who gave me this fool-proof recipe). Serves 2.
enough steak for two people 2 oz butter 2 cloves garlic, crushed 4 oz mushrooms, sliced 1 packet dry soup mix (onion or mushroom) 2 glasses red wine salt and pepper
- Lay sheet of double thickness foil on baking tray. Spread butter on, and sprinkle with the garlic. - Sprinkle with half the soup mix and put steak on top. - Cover with rest of soup mix, and season. - Arrange mushrooms around meat and pour wine over. - Fold foil to make a parcel. - Bake in oven for one and a half hours at 180 degrees C, 360 F.
This is ideal to leave to cook on automatic while you go out. It makes the most wonderful sort of steak casserole in a package. Serve with non-killer mash and green veggies.
I have a similar chicken recipe, if anyone wants it.
And for our threadmaster: Celebrían's Celebration Syllabub. Perfect for serving at banquets for visitors.
1 lemon (preferably) or 4 tabs lemon juice 1/4 pint sweet sherry 2 tabs brandy 2 oz sugar 1/2 pint double cream (I think that's what you guys call heavy cream) fresh lemon slices, or crystallized lemon slices
Finely grate rind of well-washed lemon. Squeeze juice. Place in bowl with sugar and sherry and brandy. Stir until sugar gives up the unequal struggle and dissolves. Pour in the cream, and whisk until mixture will form soft peaks. Spoon into 4 dishes. Chill. Decorate with lemon slices, and serve.
This can be made the day before as it keeps well in the fridge.
It is also delicious served with a fresh fruit salad.
Take a large Master Samwise® Iron cookpot, fill it with good clean water, and suspend securely over a medium campfire to heat.
Steal several of Farmer Maggot's large Farthing Gold potatoes and cut them in half through the middle, then quarter the two halves. Add them to kettle of water.
Take out your seasoning box, and add a good palm full of East Farthing Garlic salt to water & potatoes before the water boils. Stir the cookpot and sit back against the tree trunk and relax while the water boils the potatoes. Check with your dagger a top potatoe to see if its soft and dont stick to the blade. This tells you they are done. Time depends on the size and amount of potatoes cooked.
When done to satisfaction, remove cookpot from fire and drain water. Mash with a wooden masher, or clean rock. Add more garlic salt to taste.
[ 08-25-2004, 12:17 PM: Message edited by: Snowdog ]
From: In the Shadows of Annuminas | Registered: Aug 2000
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Actually it sounds a bit tame for them, but still.
2 red onions, finely sliced 3-4 teaspoons curry powder 2 teaspoons olive oil 12 oz cooked chicken, diced 4 oz dried apricots 2 oz sultanas 3 tablespoons very good mayonnaise 3 tablespoons plain yogurt
1. Heat the olive oil, and fry the onions and curry powder, gently, until the onions are soft. 2. In a large bowl, combine the cooked onions, dried fruit, mayonnaise and yogurt. Stir well. 3. Add the chicken and mix until well coated. Refrigerate for several hours, or overnight, to allow the flavors to combine. 4. Serve with either a green or a mixed salad.
Now you know what my lunches at school will be this week. I just made this.
Okay, you have great taste in food and you're a great cook, so I'll give it a shot. Maybe I could substitute another seasoning besides curry if I don't like it with the curry. What about the dried apricots? Do you dice them or throw them in whole?
From: New Orleans | Registered: May 2002
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Chop the apricots up into small pieces. I actually use only about 2 oz - it gets a bit sweet otherwise.
It occurs to me that we can buy something called (don't yell at me) Cajun Spice. That might work just as well actually. It's to die for in a tomato-based pasta sauce.
Registered: Mar 2002
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