Deeper 'n Ever an' Turnip an' Tater an' Beetroot Poi
So I've felt like doing some real cooking for a while and I decided about a week ago that it would be a great idea to make Deeper 'n Ever Poi again. Because then I could have a family dinner with all my roommates and not have to worry about the vegitarians (blasted vegitarians).
For those of you who didn't read Redwall as a child (or adult, 'cause hey that's cool too) Deeper 'n Ever Poi* is one of the dishes that the moles make and it's made with root vegitables and is really hearty and delicious. Redwall is full of all sorts of tantilizing descriptions of food and when I was obsessed with Redwall my Dad (Or was it one of my Mums? Hell, was it me?) went on the Internets and found a bunch of recipes for the food they described. This is the only one that I ever made myself and I think that it's the best in any case.
So today I'm making it and tonight I'm going to feed it to my roommates and friends (I think there'll be eight people, The White Hart, Fort Awesome and L who is here to work on Physics with A).
As I said this was based on a recipe that was found on the internets, but I have no idea where it is anymore and I honestly am just cooking these pies from memory and making adjustments for what I think would taste better. (I think I may be my father's daughter, especially when it comes to cooking)
Ingredients:
Potatoes
Turnip
Beets
Cheese
Pie Shell for a covered pie
So what you do is you mash the Turnips and the Potatoes together, so peel them and boil them and add the proper amount of butter and milk and the like. You'll need about the same amount of potatoe and turnip, about half of one of those enormous turnips (aka rootabega sp?) and about five decently sized potatoes per pie. Then I seasoned them with basil, garlic and salt, this is the first time that I've done them this way (and it's still really good sans spices) but I think that this will turn out even better than it has in the past. The trick is subtlety, not too much in the way of spices, jsut a hint.
Boil, peel and slice the beets so that they are flat. You'll need about two to three beets per pie.
Then grate the cheese into the bottom of the pie shell (I bought these because I am not pastry-inclined) to cover it. Add about half the mix of mashed potatoes and turnip to the pie shell then layer the slices of beets so that they cover the mash and make a layer over the mash (You can add some cheese if you want too). Then add the rest of the mash and some more cheese and the covering pie crust. Cut some slits in the top so that the steam can escape.
Then put it in the oven for a while untill it gets heated all the way through and the pie crust cooks. I'm thinking about half an hour or forty-five minutes on 375F, but I'm guessing here and we'll see how my pies turn out.
ETA: Success!!! It all went really well, everyone enjoyed it. I left it in the oven for about forty minutes or there about and perhaps longer would've been better for temperature's sake but it was still delish.
*Poi, of course, because de Molers have very thick accents. I used to be very good at it, but alas I'm more than a bit rusty.
For those of you who didn't read Redwall as a child (or adult, 'cause hey that's cool too) Deeper 'n Ever Poi* is one of the dishes that the moles make and it's made with root vegitables and is really hearty and delicious. Redwall is full of all sorts of tantilizing descriptions of food and when I was obsessed with Redwall my Dad (Or was it one of my Mums? Hell, was it me?) went on the Internets and found a bunch of recipes for the food they described. This is the only one that I ever made myself and I think that it's the best in any case.
So today I'm making it and tonight I'm going to feed it to my roommates and friends (I think there'll be eight people, The White Hart, Fort Awesome and L who is here to work on Physics with A).
As I said this was based on a recipe that was found on the internets, but I have no idea where it is anymore and I honestly am just cooking these pies from memory and making adjustments for what I think would taste better. (I think I may be my father's daughter, especially when it comes to cooking)
Ingredients:
Potatoes
Turnip
Beets
Cheese
Pie Shell for a covered pie
So what you do is you mash the Turnips and the Potatoes together, so peel them and boil them and add the proper amount of butter and milk and the like. You'll need about the same amount of potatoe and turnip, about half of one of those enormous turnips (aka rootabega sp?) and about five decently sized potatoes per pie. Then I seasoned them with basil, garlic and salt, this is the first time that I've done them this way (and it's still really good sans spices) but I think that this will turn out even better than it has in the past. The trick is subtlety, not too much in the way of spices, jsut a hint.
Boil, peel and slice the beets so that they are flat. You'll need about two to three beets per pie.
Then grate the cheese into the bottom of the pie shell (I bought these because I am not pastry-inclined) to cover it. Add about half the mix of mashed potatoes and turnip to the pie shell then layer the slices of beets so that they cover the mash and make a layer over the mash (You can add some cheese if you want too). Then add the rest of the mash and some more cheese and the covering pie crust. Cut some slits in the top so that the steam can escape.
Then put it in the oven for a while untill it gets heated all the way through and the pie crust cooks. I'm thinking about half an hour or forty-five minutes on 375F, but I'm guessing here and we'll see how my pies turn out.
ETA: Success!!! It all went really well, everyone enjoyed it. I left it in the oven for about forty minutes or there about and perhaps longer would've been better for temperature's sake but it was still delish.
*Poi, of course, because de Molers have very thick accents. I used to be very good at it, but alas I'm more than a bit rusty.