I know, I know. Not productive at all.
Sep. 13th, 2005 04:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
treeskinI got sucked into the Hobbit Cooking Guild website (linked off my previous entry). And so, I'm archving a couple bunch more recipes here, for (hopefully) near future use.
Tookish Gratin of Potatoes and Garlic
2 tablespoons of minced garlic(or to taste)
1 teaspoon dried rosemary
3 tablespoons virgin olive oil
10 medium red potatoes, boiled and sliced thinly
2 teaspoons of paprika
Sea salt and ground black pepper to taste
Preheat the oven to 375 degrees. Oil bottom of pan with some of the olive oil. In a small bowl, stir together the garlic, rosemary and the rest of the olive oil. Layer the potatoes, overlapping them slightly, on the bottom of the baking dish. Drizzle the garlic mixture over them, then sprinkle the salt and pepper over them. Last sprinkle the paprika over them. Bake until the potatoes are evenly browned and crisp, about 30 to 45 minutes.
Tater-Crusted Lentil Hotpot
3/4 cup red lentils
5 medium potatoes
1 tablespoon oil
2 onions, chopped
2 carrots, chopped
3 sticks of celery, chopped
3 cloves of garlic (yuuuuuuuuuum...)
1 tsp curry powder
5 tomatoes, peeled + chopped
1 large veg. stock cube
1 cup of water
2 tablespoons tomatoe paste
2 tablespoons of chopped parsley
15g butter
1/4 tsp paprika
Add lentils to saucepan of boiling water, bring to boil, reduce heat, simmer uncovered for 10 minutes; drain well. Boil or steam potatoes in their skins til tender.
Heat oil in large saucepan, add onions, carrot, celery and garlic, stir over medium heat for about 5 minutes until onions are soft. Stir in curry powder, cook for 1 min.
Add tomatoes, stock cube (do hobbits have those? *shrugs* oh well. i'm sure you can use something else?) water and paste, bring to boil, reduce heat, cover, then simmmer for about 10 minutes. Stir in Parsley and lentils; spoon into large ovenproof dish.
Slice potatoes, arrange over lentil mixture. Brush potatoes with butter, sprinkle paprika. Bake in moderate oven for about 45 minutes or until lightly browned.
Farmer Maggot's Mushroom Pastry
Pastry:
1 1/2 cups water
1 tsp sugar
1 tablespoon active dry yeast
1 tsp salt
3-4 cups flour
Pour water in bowl dissolve sugar then yeast...after proofing add salt and gradually add 3 cups of flour...The dough will be soft..knead it on a floured board or counter....place in a well oiled Bowl, cover with a damp cloth and let rise 1 hour...
When it's doubled...Knock it down and knead again lightly..Make small 1 inch size balls...Shape or roll these into a flat round circle...
You will need a steamer or simply a pan with boiling water and a strainer works well too.....Start readying your steamer as you prepare the filling.
Filling:
2 cups Farmer Maggot mushrooms diced or cubed
1/4 cup shredded carrots
1 large egg
1 tsp salt
2 tsp sugar
1 tsp honey
1/4 tsp cornstarch
2 tblsp of chives
2 tblsp of ginger
1 tsp lemon juice
1/4 cup peanut or vegetable oil
2 tsp soy sauce or even worchester sauce
CHEESE!!!!! Mozarella works best here!! About 1/2 cup of cheese or more if you're brave!! hahaha
Season with Salt, Pepper, Garlic, and Basil to taste....
Place a spoonful of this tasty filling into the middle of your dumpling rounds. Pull sides together and pinch them.
Steam 6 dumplings at a time, depending on the size of your steamer, for about 15-20 minutes till dumplings are firm but tender.
Remove let cool and dip in the sauce!!
Sauce:
1/2 CUP SOY SAUCE
1/8 CUP Oil
dollop of mustard
1/2 tsp fresh or 1/4 tsp ground ginger
diced chives
Mix well and serve.
Mrs Maggot's Fried Taters Casserole
5 or 6 medium sized taters
10 to 20 cleaned small button mushrooms
1/2 lb. bacon
A dozen or so green onions (chopped)
1 cup of grated cheese (I prefer sharp cheddar, w/ a touch of parmesan)
1 large can of Chunky mushroom soup
Wash, slice, and fry the taters. Fry the bacon(crisp).
In a large casserole dish layer ingredients thusly; taters, then soup,then cheese, bacon, onion.
Repeat until all ingredients are used then top with button mushrooms and bake in oven at 350 degrees for about 30 minutes.
Serve to hungry hobbits or other guests. Salt potatoes to taste while frying.
Pippin's Fresh Mushroom and Barley Casserole
1/4 cup butter
1 medium onion, chopped
1/2 pound fresh mushrooms, cleaned and sliced
1 cup barley
2 1/2 cups beef stock
1 teaspoon salt
1/4 teaspoon pepper
Saute onion and mushrooms in butter until tender; stir in barley and saute until lightly brown. Add stock and seasoning; mix well. Cover tightly and cook over low heat for about 1 hour, until barley is tender and liquid is absorbed.
You can top casserole with grated cheese if desired.
Sam's Special Mushroom Dish
1/2 cup dried Brandybuck Farms mushrooms
1/2 cup boiling water
1 1/2 cups water
14 ounces vegtable broth
2 teaspoons olive oil
2 teaspons minced Southfarthing garlic cloves
2 cups of stolen Farmer Maggot's mushroom caps (6 ounces approx)
2 teaspoons dried thyme
1/2 teaspoon Anfalas Shores sea salt
1 teaspoon Ithilien black pepper (crushed)
1 pound of uncooked Dale Long Lake rice (short grain, approx 2 cups)
1/2 cup Breeland sherry
Mix the Brandybuck mushrooms and the boiling water in a bowl. Cover and let stand about 15 minutes or until tender. Drain in a colander over a bowl, saving the water.
Mix the saved water and the 1 1/2 cups of water and vegetable broth in a medium saucepan and bring to a simmer. Keep warm near the fire.
Heat the oil in a large sauceman over medium-high heat (above the fire) Add garlic and sautee 1 minute. Add the stolen mushroom caps and sautee 2 minutes or until tender. Stir in the Brandybuck mushrooms cooked earlier, and the salt & pepper. Add the rice and cook for 1 minute, stirring constantly.
Add the broth mixture a 1/2 cup at a time as you stir, being sure it is absorbed before adding the next 1/2 cup (it takes about 20 minutes). Stir in the sherry and cook for another 2 minutes or until the liquid is nearly absorbed. Be sure to stir constantly!
Sour Cream Scone with Tarragon and Cheese
2 c all purpose flour
2 tbsp baking powder
1 tsp sugar
Pinch of salt
1/4 c unsalted butter, cut into squares
1/3 c packed grated Cheddar cheese
1 tbsp chopped fresh tarragon
2 large eggs at room temp
2/3 c sour cream tarragon
sprigs for garnish (optional)
Butter
Lightly grease a cookie sheet
Sift flour, baking powder, sugar and salt into a large mixing bowl.
Using fingertips or a pastry cutter, work in butter suares until mixture is crumbly. Mix in Cheddar cheese and chopped tarragon.
In small bowl, whisk eggs lightly with sour cream. Pour sour cream adn egg mixture into centre of dry ingredients and blend quickly with a spatula. DO NOT OVERBLEND.
Turn mixture out onto a greased cookie sheet. With floured hands, pat into an 8 inch circle, about 1/2 inch thick.
Bake at 400 degrees for 12-15 mins or until toothpick inserted in centre comes out clean. Serve scone warm or at room temp. Garnish with fresh tarragon sprigs if desired. To serve, cut in pie shaped wedges. Split individual scones ad spread with butter.
"Trust me, that part about floured hands is essential! I generally make up individual scones as opposed to the big patty. They keep in a air tight container for a week, but freeze reasonably well also."
Tookish Gratin of Potatoes and Garlic
2 tablespoons of minced garlic(or to taste)
1 teaspoon dried rosemary
3 tablespoons virgin olive oil
10 medium red potatoes, boiled and sliced thinly
2 teaspoons of paprika
Sea salt and ground black pepper to taste
Preheat the oven to 375 degrees. Oil bottom of pan with some of the olive oil. In a small bowl, stir together the garlic, rosemary and the rest of the olive oil. Layer the potatoes, overlapping them slightly, on the bottom of the baking dish. Drizzle the garlic mixture over them, then sprinkle the salt and pepper over them. Last sprinkle the paprika over them. Bake until the potatoes are evenly browned and crisp, about 30 to 45 minutes.
Tater-Crusted Lentil Hotpot
3/4 cup red lentils
5 medium potatoes
1 tablespoon oil
2 onions, chopped
2 carrots, chopped
3 sticks of celery, chopped
3 cloves of garlic (yuuuuuuuuuum...)
1 tsp curry powder
5 tomatoes, peeled + chopped
1 large veg. stock cube
1 cup of water
2 tablespoons tomatoe paste
2 tablespoons of chopped parsley
15g butter
1/4 tsp paprika
Add lentils to saucepan of boiling water, bring to boil, reduce heat, simmer uncovered for 10 minutes; drain well. Boil or steam potatoes in their skins til tender.
Heat oil in large saucepan, add onions, carrot, celery and garlic, stir over medium heat for about 5 minutes until onions are soft. Stir in curry powder, cook for 1 min.
Add tomatoes, stock cube (do hobbits have those? *shrugs* oh well. i'm sure you can use something else?) water and paste, bring to boil, reduce heat, cover, then simmmer for about 10 minutes. Stir in Parsley and lentils; spoon into large ovenproof dish.
Slice potatoes, arrange over lentil mixture. Brush potatoes with butter, sprinkle paprika. Bake in moderate oven for about 45 minutes or until lightly browned.
Farmer Maggot's Mushroom Pastry
Pastry:
1 1/2 cups water
1 tsp sugar
1 tablespoon active dry yeast
1 tsp salt
3-4 cups flour
Pour water in bowl dissolve sugar then yeast...after proofing add salt and gradually add 3 cups of flour...The dough will be soft..knead it on a floured board or counter....place in a well oiled Bowl, cover with a damp cloth and let rise 1 hour...
When it's doubled...Knock it down and knead again lightly..Make small 1 inch size balls...Shape or roll these into a flat round circle...
You will need a steamer or simply a pan with boiling water and a strainer works well too.....Start readying your steamer as you prepare the filling.
Filling:
2 cups Farmer Maggot mushrooms diced or cubed
1/4 cup shredded carrots
1 large egg
1 tsp salt
2 tsp sugar
1 tsp honey
1/4 tsp cornstarch
2 tblsp of chives
2 tblsp of ginger
1 tsp lemon juice
1/4 cup peanut or vegetable oil
2 tsp soy sauce or even worchester sauce
CHEESE!!!!! Mozarella works best here!! About 1/2 cup of cheese or more if you're brave!! hahaha
Season with Salt, Pepper, Garlic, and Basil to taste....
Place a spoonful of this tasty filling into the middle of your dumpling rounds. Pull sides together and pinch them.
Steam 6 dumplings at a time, depending on the size of your steamer, for about 15-20 minutes till dumplings are firm but tender.
Remove let cool and dip in the sauce!!
Sauce:
1/2 CUP SOY SAUCE
1/8 CUP Oil
dollop of mustard
1/2 tsp fresh or 1/4 tsp ground ginger
diced chives
Mix well and serve.
Mrs Maggot's Fried Taters Casserole
5 or 6 medium sized taters
10 to 20 cleaned small button mushrooms
1/2 lb. bacon
A dozen or so green onions (chopped)
1 cup of grated cheese (I prefer sharp cheddar, w/ a touch of parmesan)
1 large can of Chunky mushroom soup
Wash, slice, and fry the taters. Fry the bacon(crisp).
In a large casserole dish layer ingredients thusly; taters, then soup,then cheese, bacon, onion.
Repeat until all ingredients are used then top with button mushrooms and bake in oven at 350 degrees for about 30 minutes.
Serve to hungry hobbits or other guests. Salt potatoes to taste while frying.
Pippin's Fresh Mushroom and Barley Casserole
1/4 cup butter
1 medium onion, chopped
1/2 pound fresh mushrooms, cleaned and sliced
1 cup barley
2 1/2 cups beef stock
1 teaspoon salt
1/4 teaspoon pepper
Saute onion and mushrooms in butter until tender; stir in barley and saute until lightly brown. Add stock and seasoning; mix well. Cover tightly and cook over low heat for about 1 hour, until barley is tender and liquid is absorbed.
You can top casserole with grated cheese if desired.
Sam's Special Mushroom Dish
1/2 cup dried Brandybuck Farms mushrooms
1/2 cup boiling water
1 1/2 cups water
14 ounces vegtable broth
2 teaspoons olive oil
2 teaspons minced Southfarthing garlic cloves
2 cups of stolen Farmer Maggot's mushroom caps (6 ounces approx)
2 teaspoons dried thyme
1/2 teaspoon Anfalas Shores sea salt
1 teaspoon Ithilien black pepper (crushed)
1 pound of uncooked Dale Long Lake rice (short grain, approx 2 cups)
1/2 cup Breeland sherry
Mix the Brandybuck mushrooms and the boiling water in a bowl. Cover and let stand about 15 minutes or until tender. Drain in a colander over a bowl, saving the water.
Mix the saved water and the 1 1/2 cups of water and vegetable broth in a medium saucepan and bring to a simmer. Keep warm near the fire.
Heat the oil in a large sauceman over medium-high heat (above the fire) Add garlic and sautee 1 minute. Add the stolen mushroom caps and sautee 2 minutes or until tender. Stir in the Brandybuck mushrooms cooked earlier, and the salt & pepper. Add the rice and cook for 1 minute, stirring constantly.
Add the broth mixture a 1/2 cup at a time as you stir, being sure it is absorbed before adding the next 1/2 cup (it takes about 20 minutes). Stir in the sherry and cook for another 2 minutes or until the liquid is nearly absorbed. Be sure to stir constantly!
Sour Cream Scone with Tarragon and Cheese
2 c all purpose flour
2 tbsp baking powder
1 tsp sugar
Pinch of salt
1/4 c unsalted butter, cut into squares
1/3 c packed grated Cheddar cheese
1 tbsp chopped fresh tarragon
2 large eggs at room temp
2/3 c sour cream tarragon
sprigs for garnish (optional)
Butter
Lightly grease a cookie sheet
Sift flour, baking powder, sugar and salt into a large mixing bowl.
Using fingertips or a pastry cutter, work in butter suares until mixture is crumbly. Mix in Cheddar cheese and chopped tarragon.
In small bowl, whisk eggs lightly with sour cream. Pour sour cream adn egg mixture into centre of dry ingredients and blend quickly with a spatula. DO NOT OVERBLEND.
Turn mixture out onto a greased cookie sheet. With floured hands, pat into an 8 inch circle, about 1/2 inch thick.
Bake at 400 degrees for 12-15 mins or until toothpick inserted in centre comes out clean. Serve scone warm or at room temp. Garnish with fresh tarragon sprigs if desired. To serve, cut in pie shaped wedges. Split individual scones ad spread with butter.
"Trust me, that part about floured hands is essential! I generally make up individual scones as opposed to the big patty. They keep in a air tight container for a week, but freeze reasonably well also."
