Subj : Turnips was: Leftovers
To : Ruth Haffly
From : Dave Drum
Date : Wed Dec 18 2024 05:30:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> No, not done neck slices but have done both lamb chops and lamb shanks.
RH> The latter we marinate in Italian dressing, coat with flour/Parm cheese
RH> and then braise in the dressing until they're fall off the bone tender.
DD> I've done a number of differet lamb cuts. Probably my favourite for
DD> "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.
RH> Shepherd's pie sounds good. I can remember my mom making it maybe once
RH> or twice, as the family grew, left overs for something like that were
RH> more scarce. Especially after my younger brother was born; he had an
RH> adult sized appetite as soon as he started solid food.
If it has sheep meat it is Shepherd's Pie. Any other meat makes it a
Cottage Pie. I grump at restaurants that get it wrong.
RH> Went to the farmer's market today. Got some turnips, spinach, beets,
RH> and baby bok choy for veggies. Also got some sage and thyme plants
RH> (will go outside next spring) and a couple of baked goods--a sopapilla
RH> bar and a coissant filled with a brownie batter and baked. Had the last
RH> as part of lunch today afterwards. The turnips are going to go into a
RH> pot au feu once I get some cabbage (probably next week at Wegman's).
DD> I only like turnips raw and peeled, then sliced. Cooked - you are
DD> welcome to my share and all of my allotment of rutabagas. Bv)=
RH> They're not as strong in a beef stew or p-a-f. I was going to only get
RH> a couple but they weighed less than a pound, total so the vendor threw
RH> in another one to bring it to over a pound, then charged me for only
RH> one pound, even. I've been buying from him for years now; that's
RH> typical for him, for anybody.
Enjoy! Once upon a time, when I was a pre-teen the family was travelling
to the south part of the state to visit some of my mother's relatives.
On the way there she instructed us "No matter what is served you *will*
take a helping and eat it! Without makig faces or comments."
The aunties we visited first servrd, as part of the lunch, boiled and
buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these
nice turnips, Mom. They're great." Bv)=
I may have told that story here before. But it's still funny.
Whilst I don't care for the roots - the greens are a different story:
Lots of greens; chopped
- coarse
Peanut butter; smooth or
- chunky (enough to make a
- nice sauce when melted)
Lots of garlic; minced
Your choice of heat (enough
- to make you call for your
- Mama)
Rinse greens. Simmer in pot. When there's enough liquid to
melt the peanut butter stir it in until it's all blended.
Add garlic and your choice of heat. Simmmer for an hour or
two until the greens are cooked to rags, stirring
occasionally and adding a little water if needed to keep
them from drying out and/or sticking.
Serve with boiled potatoes or some other starch. Yummy.
From: Kay Buie - 02 Aug 97 - Chile-Heads List
Uncle Dirty Dave's Archives
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