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No, I haven't gone Vegetarian on you, I'm testing out vegetable recipes for the feast on the 27th.
We have one vegetarian that has registered, so we do need at least one dish per course that they can eat.
Personally, I like the taste of the beans much more than the lentils.
From Rumpolt Vegetable Recipes
30. Take beans/ poach them in a water/ and pull the skins off
make them with a peabroth and good fresh butter/ also green
welltasting herbs/ that are chopped small/ let simmer therewith
and do not oversalt it/ so they will be good and welltasting.
I consulted with the experts on the Cooking Rumpolt Yahoo group as to which would be the proper type of bean and they recommended either Fava or Black Eyed Peas. I went with Black Eyed Peas.
Take 1/2 c black eyed peas and bring them to a boil for a minute or two until you see the skins start to losen. Remove from heat and drain in a colander, rinse with cold water. Rub beans between your hands and remove some of the skins.
Put back in the pot and add 1 1/2 c vegetable broth, 1/2 T butter and 1 t dried parsley.
Simmer for 30 mins or until beans are tender.
Notes: I like this dish, it certainly has potential. As this is just a sample recipe, I didn't make a lot. I fully suspect this will not be the finished recipe. The poaching doesn't seem to have made much of a difference, except to have perhaps removed some of the earthy flavor of the black eyed peas. I used parsley as a good tasting green herb, I wonder what else would be good to use?
125 Take lentils/ wash them fine clean/ and soak them. Take also a good beef-broth/ let simmer/ cut onion and a little garlic into it/ so that it comes nice and thick/ and when it is cooked/ so put green well-tasting herbs/ that have been chopped fine/ thereto/ and cooked bacon/ let it simmer therewith/ so it becomes good and tasty. You can also cook lentils without onion/ how one likes to eat it/ so it may be prepared.
1/2 c dried lentils, rinsed.
1 1/2 c vegetable broth
onion and garlic (I didn't really measure)
Simmer until lentils are done.
Add parsley.
Notes: Its just sort of a dish that makes me go "Eh." It probably needs the beef broth and the bacon to make it pop.
Rumpolt Salads
44.Take radish / and cut it small/ broad and thin/ poach it in
water/ cool it / season it with oil/ vinegar and salt. You may sprinkle it
with sugar or not.
Bring a pot of water to a boil. Slice the radishes thin. Poach radishes in boiling water for 2 mins. Remove and let cool.
Drizzle with a dressing made with oil and vinegar, with salt and sugar to taste.
Notes: I tested both the red skinned type radish and the white daikon type radish, I like the taste of the red skinned radish the best. The dressing needs work.
We have one vegetarian that has registered, so we do need at least one dish per course that they can eat.
Personally, I like the taste of the beans much more than the lentils.
From Rumpolt Vegetable Recipes
30. Take beans/ poach them in a water/ and pull the skins off
make them with a peabroth and good fresh butter/ also green
welltasting herbs/ that are chopped small/ let simmer therewith
and do not oversalt it/ so they will be good and welltasting.
I consulted with the experts on the Cooking Rumpolt Yahoo group as to which would be the proper type of bean and they recommended either Fava or Black Eyed Peas. I went with Black Eyed Peas.
Take 1/2 c black eyed peas and bring them to a boil for a minute or two until you see the skins start to losen. Remove from heat and drain in a colander, rinse with cold water. Rub beans between your hands and remove some of the skins.
Put back in the pot and add 1 1/2 c vegetable broth, 1/2 T butter and 1 t dried parsley.
Simmer for 30 mins or until beans are tender.
Notes: I like this dish, it certainly has potential. As this is just a sample recipe, I didn't make a lot. I fully suspect this will not be the finished recipe. The poaching doesn't seem to have made much of a difference, except to have perhaps removed some of the earthy flavor of the black eyed peas. I used parsley as a good tasting green herb, I wonder what else would be good to use?
125 Take lentils/ wash them fine clean/ and soak them. Take also a good beef-broth/ let simmer/ cut onion and a little garlic into it/ so that it comes nice and thick/ and when it is cooked/ so put green well-tasting herbs/ that have been chopped fine/ thereto/ and cooked bacon/ let it simmer therewith/ so it becomes good and tasty. You can also cook lentils without onion/ how one likes to eat it/ so it may be prepared.
1/2 c dried lentils, rinsed.
1 1/2 c vegetable broth
onion and garlic (I didn't really measure)
Simmer until lentils are done.
Add parsley.
Notes: Its just sort of a dish that makes me go "Eh." It probably needs the beef broth and the bacon to make it pop.
Rumpolt Salads
44.Take radish / and cut it small/ broad and thin/ poach it in
water/ cool it / season it with oil/ vinegar and salt. You may sprinkle it
with sugar or not.
Bring a pot of water to a boil. Slice the radishes thin. Poach radishes in boiling water for 2 mins. Remove and let cool.
Drizzle with a dressing made with oil and vinegar, with salt and sugar to taste.
Notes: I tested both the red skinned type radish and the white daikon type radish, I like the taste of the red skinned radish the best. The dressing needs work.
