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Turnips ruined my Easter dinner. I decided to make The Neely's (Food Network) Mashed Turnips with Sage. First of all, either I cut the turnips too large, or turnips just take longer than potatoes to boil soft. By the time the turnips were soft, the ham and the roasted mushrooms were over-cooked. They were done before the turnips turned soft, and I should have removed them from the oven, but I thought I'd let them stay warm in the turned-off oven. Mistake! When I finally had the turnips and the lone potato mashed, the mushrooms were crispy and the ham dry. It was a ham steak, not a whole ham.
Now, I know better how to time making mashed turnips. I mashed them by hand, since the last time, they were a runny disaster when I whipped them with the mixer. After these two forays in mashed turnips, I have decided turnips absorb a lot of water when boiled. Both times, the finished product was runny. I used only a little butter and milk and still had a problem. The pan had been well-drained. It's the turnips. Before I try mashed turnips again, I'm going to search online for hints on how to do this. Otherwise, the turnip mashed tasted fine.
I saw Sara Moulton on Simply Ming today. I thought she was making a pizza, but when I searched for the recipe I discovered it's called, "Alsatian Onion Tart." https://www.registercitizen.com/lifestyle/article/Recipe-Alsatian-onion-pie-11986234.php#item-85307-tbla-2
Regardless of whether it's called tart or pie, I think it looks like a good pizza. I am fascinated by the sauce -- crème fraiche with an egg yolk & nutmeg. Have any of you ever used crème fraiche as a sauce?
She made her dough on the show, but I missed the mixing of the dough, so I don't know the recipe of that.
Mike, I believe parsnips are a starch, but I have no idea if I'm right. I have considered using them as a potato substitute, but I don't think I like them. Raw, I do not, although cooked, I might. Now that you've brought this up, I'll plan on buying some and roasting them.
A while back, I tried making mashed turnips, in the same way I would mashed potatoes. They were too watery. The Neely's (Food Network) have a recipe for mashed turnips that use 1 potato, also. I guess that's so the starch from the potato will hold the turnips together in the mash.
The roasted turnips from yesterday were good overall. I roasted with skins on, and I don't think I like the taste of the skins. Next time, I'll peel them. The roasted mushrooms were scrumptious, & there are more roasted mushrooms in my future.
I did, too, Joan.
Lunch today will be lamb chops and roasted turnips with roasted mushrooms. I've never before roasted turnips, although I like them a lot. They're a good substitute for potatoes, which I can no longer eat for medical reasons. I pulled the recipe off Food Network, and it looks as easy as roasting any other vegetable.
Dinner will be chef's salad with vinegar & oil dressing. I picked up radicchio and Boston lettuce at the store this morning, along with green onions and mushrooms. I'll add hardboiled eggs and call it a meal. We'll eat chef's salads over the next few days until the lettuce and radicchio are gone, but I may use a different dressing.
After a couple of days of missing the answers, I knew this one.
Well, Mike, if it's a #10 can, how do you keep the fat from dripping all over the garbage bag? Bacon fat will harden somewhat, but liquid oils won't. I "recycle" empty quart mayo jars for fats, and most of the time, it's quite liquidy when I finally throw it away.
My mother-in-law always had bacon fat by her stove, also. She used it to make refried beans. Her refrieds were the best ever, but I've never had the courage to use bacon fat in mine.
Last week, I made a grilled cheese with leftover mozzarella and fontina. I loved it. I like fontina more than I thought I would. So that's dinner tonight.
Aaron, Rachel Ray on Food Network made a lot of different sausage when her 30 Minute Meal was regularly aired. Of course, she used pre-ground pork, instead of grinding it herself. The only reason I haven't tried her recipes is that I never know how long to cook sausage patties. With links, I cook until brown on all sides. Seems to me patties have more sausage, and I'm worried that they cook all the way through. End result is hard, crunchy patties.
BakerAunt, you may have said this in one of the cooking/baking threads, but I don't recall. What do you use in place of the cheese on pizza?
I can't have tomato sauce but can sub garlic oil. I can't imagine a substitute for cheese.
I'm glad you did it, Joan, because I missed it!
Mike, too much protein and too much fiber.
April 7, 2019 at 5:42 pm in reply to: Kale makes the ‘dirty dozen’ list for food safety issues #15482Thanks for the link, Mike. It's helpful. I just skimmed it, but will read it more closely tomorrow, when I have more time.
Aaron, do you remember what your family didn't like about par-baking the crusts?
I made KAF's Now or Later Pizza Crust today. It's only my third homemade pizza, and I still find them daunting. Prepare the topping, after shopping for the toppings. And, I'm not the least creative with food, so I agonize over the toppings. Make the dough if there's none in the freezer. Turn the dough into a crust. Bake, in this case, par-bake and bake. Take it out and cut it. By the time I eat it, I'm worn out.
When I made the first two pizzas, I chalked it up to the learning curve. After today, I think I'm still near the base of the curve, far away from the peak.
The good news is that I really liked this crust. It was thinner than the other 2 KAF crusts I made and didn't like because they were too thick. And, the crust itself had flavor because of olive oil in it. What worries me is that part of the reason I liked the crust is the semolina flour in it, and I'm guessing that's not good for me medically. Won't know for sure for a few weeks when I see dietician.
I made a 3 cheese pizza -- mozzarella, fontina & Parm Reg. I used garlic olive oil as the sauce. My husband and I both enjoyed that sauce with the cheeses.
Thanks for the sacrifice, Mike.
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