All About Food!

Hello to all of you hungry MLU-ites,

THIS thread I start in honour of Derek, our own Master Sapper740 who suggested I start a thread on New Years tradition meals/foods ... well, I'm sorry I'm too late to start that now Master Derek, but it's not too late to start a thread about food, and I hope you'll enjoy this thread in it's stead?

In this thread, I hope to see many favorite recipes/foods that we like ... share your recipes and stories folks!!!

... AND/ALSO a lot of LIBERATED FOODS recipes, especially from WW2 ... how many ways did the hungry soldiers cook-up liberated chicken? THESE stories in honour and respect for the focus of MLU and our Master Sunray and his preservation of the history ideals for this site! (How was the critter liberated? Who caught it and how? Who prepared it for edibility? What was used to make the meal ... foods, flavours, what were they cooked in and on? etc)

I'll be back and add some fave recipes/foods of mine, but for now, will leave you with a bit of food trivia:

PEASANT FOOD

Peasants ate more vegetables, mostly made in soups or stews. ( Uncooked fruit and vegetables were considered to be unhealthy.) Cabbages, leeks and garlic were popular, also a thick porridge made from dried peas or beans. A kilo of bread a day was the least for people who worked hard on the land all day. There were not potatoes, and rice was a luxury. A noble feast might end with a 'subtelty' made out of pastry, sugar, and marzipan. Meals were served on trenchers, thick slices of coarse brown bread which was used as plates.
They soaked up grease and sauces from the food. If you were really hungry, you might break small pieces off your trencher and eat it; At the end of the meal, trenchers were gathered and given to the hungry beggars who came up outside the castle gate. There were always dogs, sniffing around the hall in search of crumbs around the diners; however, it was not considered good table manners
to feed them from the table.

PS: For Saturday's supper, I plan on making old-fashioned green pea soup (dried green peas soak overnight as i type) with ham-hocks and dumplings ... if it turns out I'll share the recipe in here. If not, I won't mention it again

I use frying pans for cooking in too you know. Frying pans are not only disciplinary tools to me, they're also culinary tools ... potato pancakes (made with raw grated potato and other stuff) a fave of mine May even give you-all the recipe if you-all are nice to me!

A line from a fave old country song of mine ... "Hey hey good lookin'. What ya got cookin' ... "

Ma Cheffette Yappy.

[Max Hedges]

You can't beat a good aussie roast lamb with baked potato, pumpkin, carrots and peas and lots of home made gravy and mint jelly.For dessert we could have baked rice or pavlova.

Max

[cliff]

Originally posted by Max Hedges
You can't beat a good aussie roast lamb with baked potato, pumpkin, carrots and peas and lots of home made gravy and mint jelly.For dessert we could have baked rice or pavlova.

Max

Change the peas to beans and add cauliflower with cheese sauce and apple pie and whipped cream for desert as well and we have a feast....LOL drool drool

Max I to your taste buds.

Cheers
Cliff

PS> when Ma thinks of food I guess I should enquire about a weight watching plan as well.. or should I leave that to you Karmen

[Ponysoldier]

Ahhhh time to duck Cliff
Patrick

[cliff]

Originally posted by Ponysoldier
Ahhhh time to duck Cliff
Patrick

Hmmm never really tried Duck myself Patrick

cheers
Cliff

Here's a good link for some neat recipes NOTE how many of the recipes at that site use mutton

http://www.rampantscotland.com/recip...cipe_index.htm

By the way, the Split Green Pea soup was a SUCCESS!!! (according to both Sunray (he'll have to verify this to you-all) and Me Wee Bittie Self)

Ingredients:

Dried split green peas
Salt Pork and a few slices of bacon
Onions
Celery
Carrots
Potatos
Sauerkraut (just a wee bit of a handful )
Savory
Cloves
Bay Leaves
Pepper

I won't go into the "how to" ... just cook it

PS added later: I add the onions and celery right away when starting to cook the pea soup ... all other veggies I add later, about half hour or so before done... when the potatoes are well cooked I go at the soup with a potato masher just to spread the pototo through and thicken the soup even more ... don't forget to be continually stirring that last half hour or hour as things settle to the bottom and stick then burn quickly!!! A "little" burnt will destroy the whole project ... I didn't burn anything

Ma Cheffette Yappy.

In honour of you who mention DUCK:

Stewed Duck

The following recipe was transcribed ver batim from

The Prairie Farmer

Chicago, Illinois

November 9, 1878

Cut the duck in pieces and brown it slightly in a little butter and salt pork drippings, then add a teaspoonful of chopped onion, a clove, a stalk of celery, one of parsley and a sage leaf. Cover with cold water and stew slowly for two hours, seasoning when half done wiht salt and pepper. Keep the saucepan closely covered and add a little boiling water if necessary. When done put the pieces of duck on a warm platter; mix a teaspoonful of butter with as much flour and add it to the gravy; stir until it thickens; season with lemon juice and strain it over the duck, Garnish the edge of the platter with little triangles of buttered toast and serve with currant jelly.

K.

Here is an 1812 recipe for that holiday turkey Have fun with this one

To Roast a Turkey

Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of middle size, it will require one hour and a quarter to roast."

K.

And from my Great-Great-Great-Great Granny and Grampas secret recipes written on onionskins and tucked between pages of the Old Family Bible ... (NOT! )... there is a great recipe for all you drunkards too

http://www.davidthompsonthings.com/VoyRecipes.htm

Voyageur Recipes


FRENCH CANADIAN VOYAGEURSTEW

3/4 pound salt bacon
2 pounds boneless beef, cut in 1-inch pieces
1/2 cup flour
1/2 pound cut baby carrots
1 16-ounce can small onions
11/2 cups white wine
1 cup burgandy wine
1 10-ounce can beef consomme
1/2 teaspoon salt
1 tablespoon ketchup
3/4 cup water
3 cups cooked wild rice
1 bay leaf
1/2 cup fresh mushrooms
2 tablespoons chopped parsley
3/4 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon minced garlic
1/2 teaspoon thyme
Saute bacon until crisp in Dutch oven. Remove, save drippings, crumble bacon.
In a paper bag, shake about half the beef and 3/4 cup flour. Brown with 1 tablespoon drippings, then remove and set aside. Do same with rest of beef, adding additional drippings as needed. Return all to Dutch oven. Add carrots, onions, herbs (except parsley), wine, consomme, salt, ketchup. Cover and bake (stovetop on low or in oven at 325 degrees) an hour or so, stir, bake until meat is tender. Combine 3 tablespoons flour and water until smooth. Stir in along with wild rice, mushrooms and parsley. Continue baking, uncovered, until stew is thickened, about 1/2 hour.

Jasper Lodge Voyageur Stew

3 lbs. venison cubed into 1 in pieces 3 Tbls. vege. oil
2 cups chopped onions 3/4 cup maple syrup
3 cups potatoes, skin on 2 cups turnips, diced

1 cup green onions, cut into small rounds
4 cups beef stock
salt and pepper

In a pan heat the oil, add the venison and cook until the pieces are cooked on all sides. This will take a few minutes. Add the onions and cook for 1 minute and then add the maple syrup, continue to cook for at least 3 to 4 more minutes. Put in potatoes, turnips and green onions and cook while stirring for 3 minutes. Add beef stock, salt and pepper, simmer for one hour or until tender. DELICIOUS!!!


Tourtiere* 16 Servings

1 lb Ground Beef (medium fat)

1 lb Ground Pork

1 lb Ground Veal

3 md Size Onions (chopped fine)

2 c Water or Milk

3 c (approx) cooked diced -potatoes (I added some milk -with potatoes)

** 1/2 ts Garlic powder

1 ts Steak spice (optional)

1/4 ts Cloves

1/4 ts Cinnamon

4 ts Salt (or to taste)

Break meat apart and cook slowly altogether; drain fat when cooked. Simmer the rest of the ingredients with the meat mixture for approximately 2 hours (except the potatoes). Add potatoes and cook gently another 30 minutes. Add small amount of flour or corn starch to thicken (this may not be necessary). As the mixture cools, it will thicken. This recipe is very flexible and can easily be divided by 1/3 of each (1/3 lb beef, 1/3 lb pork,1/3 lb veal) and so on. If you try it this way, you probably would have two pies. Therefore, you can make two pies or several. It is traditional in Canada to make several for the season. **Use a hand masher so that the potatoes remain in little pieces.


Bannock 6 servings

1 c Whole wheat flour

1/2 ts -Salt

1/2 c All purpose flour

2 tb Butter, melted

1/2 c Rolled oats

1/3 c Raisins;

optional 2 tb Sugar, granulated

3/4 c -Water;

approx, 2 ts Baking powder

"Bannock, a simple type of scone was cooked in pioneer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan.. For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup....

One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet._Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies.


In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. Enrich your bannock with butter, oatmeal, raisins, cornmeal and dried fruit." Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.


French Canadian Pea Soup,

1 lb Dried peas

1/4 c Carrots;grated

8 c -Water

1/4 c Parsley; fresh,chopped

1/2 lb Salt pork-all in one piece

1 Bay leaf;small

1 Onion, large;chopped

1 ts Savory, dried

1/2 c Celery;chopped -

Salt and Pepper


"Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour.


After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour.


For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING:



Original Canadian VOYAGEUR Tourtiere

6 Servings

1/2 lb Ground pork

1/2 lb Ground veal

1/3 c Chopped onion

1/3 c Water

1/4 ts White pepper

1 ts Salt

1/4 ts Ground cloves

1/4 ts Cinnamon

1/4 ts Celery salt

1/4 ts Savory

1 - 2 potatoes, boiled and -mashed

1 Pastry for 8" double-crust -pie


Preheat oven to 425øøF. Place pork, veal, onion and water in a saucepan. Simmer until color changes. Adding seasonings; simmer for a little longer. Thoroughly drain meat. Mix in mashed potatoes. Fit bottom pastry into 8" pie plate. Fill with meat mixture. cover with top crust. Seal edges as desired and vent top to allow steam to escape. Bake for 10 minutes; lower oven temperature to 400øøF and bake for 20 to 25 minutes or until crust is golden brown and filling is hot. Serves 6 Note: If you prefer a spicier tourtiere increase seasonings to your taste.


Pate Aux Patates (Potato Pie)

5 Potatoes; to 6 hot

1 tb Parsley;chopped,

fresh Milk

1 pn Savory, dried -OR- 2 ts Butter

1 pn -Chives, fresh

2 Egg yolks -

Salt & ground pepper

1 Onion; finely chopped

Pastry for double crust 9"

1/4 c Celery stalk; & leaves -pie -finely chopped Pate aux Patates This potato pie makes a warming supper dish. Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk. Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste. Sprinkle potato mixture in pie shell. Cover with top crust, trim and crimp edges to seal and cut steam vents. Brush top crust with remaining egg yolk. Bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden. SERVES: 6-8




SOUPE A L'IVROGNE (DRUNKARD'S SOUP)

8 Servings

2 tb Salted herbs

1/4 lb Salt pork, cut into small -cubes

3 lg Onions, chopped

6 sl White bread, cubed

8 c Beef stock Salt and ground black pepper Servings: 8 to 10

Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly. Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.

[Max Hedges]

after typing all that you need a cuppa and a tim tam or two
Max

[sapper740]

Originally posted by Vets Dottir
Hello to all of you hungry MLU-ites,

[color=red]THIS thread I start in honour of Derek, our own Master Sapper740 who suggested I start a thread on New Years tradition meals/foods ... Ma Cheffette Yappy.

And honoured I do feel! Thank you Ma, especially for that delicious sounding recipe for Pea soup later in this thread. I intend to give it a whirl.
Speaking of food, I have an amusing anecdote about my time in the service. The C.F. has lots of French Canadians of course and wherever you're stationed you'll find French canadian cooks. While in the Golan I heard that they were serving poutine (melted cheese curds and gravy over french fries) in the mess hall. This is a very Quebecois dish. (I'll now spell phonetically) I entered the mess hall and loudly exclaimed,
"Poo-tan! I need poo-tan right now!"
Suddenly, all my French buddies started laughing and one of the cooks said,
"This ain't a whorehouse, we don't serve that here, you'll have to go to Tel Aviv for that! However, we do have some delicious poo-tin for you!"
Needless to say, I soon learned the difference between POO-TAN and POO-TIN!
Guess I don't have that certain, je ne sais quoi!


Pierre> <me

PEA SOUP:

If you folks prefer creamed split green pea soup, add milk or cream at the end, or live dangerously and try sour cream or plain yogurt ... Ma Yappy she be a :idea: CREATIVE cook!

Something else I want to do soon is basic good old baked Navy Beans ... my Mom used to make them and I just loved them ... beans and bacon was about it I think Oh, and molasses of course!!! (PS: I used to LOVE drinking the molasses right from the can!!! Strange kid)

POO-TAN??? Should that not be POON-TANG then, sir???

MAX: Copy and Paste is a great technique to save on typing ... just include the credits to the authors/origins when possible

I found this interesting story in context of food and Navy during WW2 ...


HOW DID THEY FEED THE HUNGRY CREW ON A WARTIME CORVETTE IN THE NORTH ATLANTIC?

http://frankcurry.ncf.ca/howtofeed.html

The Victory Home:
Food--Recipes

http://tvh.bfn.org/recipes.html

[Ponysoldier]

Ah dumplings in what??????? I send my ingredients
for chicken and dumplings....ah a gastromic delight
with some corn bread oh my and now Im hungry
patrick

[Jon Skagfeld]

Originally posted by Vets Dottir
And from my Great-Great-Great-Great Granny and Grampas secret recipes written on onionskins and tucked between pages of the Old Family Bible ... (NOT! )... there is a great recipe for all you drunkards too

Fer chrissakes woman, are you finished?

Originally posted by Jon Skagfeld
Fer chrissakes woman, are you finished?

NEVER!