Text 35163, 113 rader
Skriven 2010-02-24 22:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: trouble oil 842
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> It's apparently worse even than the picture I presented.
 ML> Read Daniel Patterson's article in the Times on this subject:
 ML> tinyurl.com/truffleoil

I knew all along that truffle oil is to truffles as artificial vanilla
is to vanilla but as I can't find or afford the real thing, I think
I shall try and will probably enjoy the oil. I'm just one house away
from paying off the annual winter overdraft so I will be able to
splurge again with a clean conscience fairly soon. In the meantime
we survive on pork shoulder, sauerkraut, potatoes, turnips and pork
bone pea soup.

Ruth, who is Dutch Farmer Bill's wife, gave me three tips on
preparing yellow turnips:
       
-1- buy large ones not small ones as they are sweeter and less
bitter. I always used to buy the smallest one in the bin as I
really don't like them and a little bit goes a long way in a stew.

-2- soak them in water with a little salt and sugar to reduce the
bitterness.

-3- season them heavily with black pepper and garlic powder  or
black pepper and nutmeg but never garlic and nutmeg at the same
time.

I have done all three of these things and they work so I can
actually tolerate them now. We buy and cook them more often these
days, which makes Roslind happy.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Newfy Split Pea Soup With Doughboys
Categories: Canadian, Beans, Ham, Soups, Dumplings
  Servings: 9

     12 c  (3 quarts) cold water
      2    smoked ham hocks (or
      1 lg meaty ham bone)
      2    bay leaves
      1 lb yellow split peas
           Veggies:
      1 lg onion, diced
      3    carrots, dices
      3    stalks celery, sliced
    1/2    large rutabaga/turnip, small
           dice
      2 lg russet potatoes, cut into 1
           inch chunks
      1 ts dried savory
           salt and black pepper

I doubt if there is a single grandmother in Newfoundland, or "nan"
as we like to call them, that doesn't make the best pot of pea soup.
This traditional French-Canadian habitant pea soup, made with yellow
split peas, a left over ham bone and some vegetables has been a
staple for families both in Newfoundland and New England. The
recipes I've seen from both regions are nearly identical, with
yellow split peas, a meaty leftover ham bone or salt meat or salt
pork if you don't have one, and then roots veggies such as onion,
carrot, celery, turnip and potatoes. In Newfoundland it's
traditional to serve "doughboys" with pea soup, a simple dumpling
made with flour, baking powder, salt and water or milk, which are
steamed atop the soup just before serving.

For the most part I followed the recipe in Book 9 of Traditional
Recipes of Atlantic Canada, however I made a few changes.

In a large, enamel coated cast iron Dutch oven, add:
- 12 cups (3 quarts) cold water
- 2 smoked ham hocks (or 1 large meaty ham bone)
- 2 bay leaves 
- bring to a boil, reduce heat and simmer for 1 hour

Meanwhile pick through (for stones) and rinse:
- 1 pound of yellow split peas

After the ham hocks/bone have cooked for one hour, add the peas,
stir and simmer for another 1 1/2 hours. 

Meanwhile prep your veggies:
- 1 large onion, diced
- 3 carrots, dices
- 3 stalks celery, sliced
- 1/2 a large rutabaga/turnip, small dice
- 2 large russet potatoes, cut into 1 inch chunks

Add the vegetables and 1 tsp of dried savory (rubbed between your
fingers), and cook until the vegetables are tender and the soup has
thickened. Taste and season with salt and black pepper.

For an extra treat make some doughboys and serve hot on a cold
winter night! 

From: A Wicked Scoff
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Never eat rutabaga on any day of the week that has a "y" in it.

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