The Hobbits' Cooking Guild

The varied peoples of Middle-earth at times found unity in their pursuits, and all too often experienced deep rifts. Engage in lively conversations as we banter about the differences between the Alliances, and recruit for our People as well. Remember, keep it friendly.

Postby Rodia » Sat Oct 13, 2001 3:12 am

Well, I forgot to get the postcard.<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>some things just weren't meant to be...<img src="i/expressions/face-icon-small-happy.gif"border=0>
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Postby skrewball » Sat Oct 13, 2001 8:14 am

is this a serious guild?? hobbits taste terrible, anyway.
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Postby Rodia » Sat Oct 13, 2001 10:22 am

Ach, of course it's serious.Just no interest.<img src="i/expressions/face-icon-small-sad.gif"border=0><BR>Though there is to be NO COOKING OF HOBBITS. Just BY hobbits, skrewball, mind my alliance, why would I want to cook hobbits?<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>But if you got a recipe, let's have it. It'll be in the "Yuck" section.<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>
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Postby RavenTinuviel » Tue Oct 16, 2001 11:11 am

Ok, I was confused by the title as I thought it was for cooking Hobbits as well.<BR><BR>Middle Earth recipies...<BR><BR><b>Farmer Maggot's Seasoning</b>(needed in Mrs Maggots Mushroom Ragu)<BR><BR><BR> Yields: 2/3 cup <BR><BR> Ingredients:<BR><BR> 2 1/2 tablespoons paprika <BR> 2 tablespoons salt <BR> 2 tablespoons garlic powder <BR> 1 tablespoon black pepper <BR> 1 tablespoon onion powder <BR> 1 tablespoon cayenne pepper <BR> 1 tablespoon dried oregano <BR> 1 tablespoon dried thyme <BR><BR> Combine all ingredients thoroughly.<BR><BR><b>Mrs Maggots Mushroom Ragu</b><BR><BR>Yields: 4 servings <BR><BR> Ingredients:<BR><BR> 2 tablespoons Gondorian olive oil <BR> 3 cups sliced Farmer Maggot's wild mushrooms <BR> 1/2 cup chopped Brandywine green onions <BR> 1 cup chopped Southfarthing tomatoes, peeled and seeded <BR> 2 tablespoons minced Shire's finest shallots <BR> 1 tablespoon minced Frogmorton garlic <BR> 2 cups Nazgul veal reduction <BR> 2 tablespoons butter <BR> Salt and black pepper <BR><BR> In a saute pan, heat the olive oil. When the oil is hot, saute the<BR> mushrooms for 2-3 minutes or until slightly wilted. Season with<BR> Essence (see above). Add the green onions, tomatoes, shallots and garlic. Continue<BR> sauteing for 2 minutes. Season again with Essence. Add the veal reduction<BR> and add some wood to the fire to bring up to a boil. Reduce to a simmer and cook for 3 minutes. Stir<BR> in the butter. Right before serving, add the gnocchi. Sauté for 1-2<BR> minutes, just to warm the gnocchi (dumplings) Place the fillet in the center of the<BR> plate. Spoon the gnocchi and ragu around the beef. Garnish with fried<BR> spinach, chives, and more essence!<BR><BR>Here is the granddaddy of cooking threads here, but not necessarily Middle Earth.<BR><BR><a target=new href="http://www2.tolkienonline.com/thewhitecouncil/messageview.cfm?catid=24&threadid=54">http://www2.tolkienonline.com/thewhitecouncil/messageview.cfm?catid=24&threadid=54</a>
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Postby Woodley » Tue Oct 16, 2001 11:47 am

This seems like a good thread. I'll up load some good rabbit recipies as soon as I get home.<img src="i/expressions/face-icon-small-wink.gif"border=0>
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Postby Rodia » Tue Oct 16, 2001 3:37 pm

Okay, RavenTinuviel, your recipes are out there! <img src="i/expressions/face-icon-small-cool.gif"border=0><BR><BR>http://www.hobbitfood.republika.pl/authors.htm#r to see your name plus links...<img src="i/expressions/face-icon-small-happy.gif"border=0><BR><BR>or just try www.hobbitfood.republika.pl to see the site from page 1.<BR><BR>Would you also like to be cross-referenced under T as Tinuviel,Raven?<BR>I haven't fixed all the TARGET links yet so fret not if they don't work.<BR><BR>I'm waiting for suggestions as to the GUild Members Page...how you guys want to be mentioned there if at all.<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Woodley, I love the sound of you. Coney recipes, yes please!<img src="i/expressions/face-icon-small-happy.gif"border=0><img src="i/expressions/face-icon-small-happy.gif"border=0><img src="i/expressions/face-icon-small-happy.gif"border=0>
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Postby eilona » Tue Oct 16, 2001 7:29 pm

Sorry I haven't been able to reach this thread for a while now. <img src="i/expressions/face-icon-small-sad.gif"border=0><BR>Rodia how are you feeling, now?<BR>Are you ready for another recipe??<BR><BR> HERE IT GOES!<BR><BR> Mrs Maggott's Famous Mincemeat Cookies<BR><BR>1/2 c Margerine or Shortening<BR>3 eggs unbeaten<BR>1/2 c Butter<BR>1/2 c Brown Sugar<BR>1 c White sugar<BR>1 tsp Vanilla<BR>1 1/2 c Mincemeat<BR>3 1/4 c Flour<BR>1/2 tsp Salt<BR>1 tsp Soda<BR>2 tsp Cinnamon<BR>1 c Raisins<BR><BR>Drop onto lightly greased cookie sheet and bake 12-15 mins at 350F<BR>My mother gave me this recipe, and actually gave fewer instructions than I have. For those who don't like Mincemeat, try a batch./ I guarantee you'll love them. They are soft and perfect with Tea or Coffee. I think I'll whip up a batch very soon. MMMMMMM <img src="i/expressions/face-icon-small-wink.gif"border=0> <BR>
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Postby Rodia » Wed Oct 17, 2001 11:36 am

Whoops, I dunno why I put 'Soup' stead of 'Ragu' in the alpha index. All corrected.<img src="i/expressions/face-icon-small-happy.gif"border=0><BR><BR>Another one from Eilona!!<img src="i/expressions/face-icon-small-smile.gif"border=0> You, ent-lady, are the vine holding this guild together.<BR>I'll put the recipe up asap.Thank you..other guild members take heed and example!!!!!<img src="i/expressions/face-icon-small-happy.gif"border=0><BR><BR>(Which also goes for me...<img src="i/expressions/face-icon-small-blush.gif"border=0>)<BR><BR>People! I've put up a short description of the Guild,<BR>( www.hobbitfood.republika.pl/guild.htm ) <BR>but I would appreciate help with that, meaning the Members section and all. I was thinking of<BR>-a page with all of youse listed, perhaps with your TORC statuses?<BR>-an introduction to the White Council,because this is where the site sprouts from<BR>-a joining form for non-Torcers (hey, who knows?)<img src="i/expressions/face-icon-small-smile.gif"border=0><BR>-anything else?<BR><BR>I'm doing what I'm doing with the page so far, having heaps o’ fun, but if anybody has a better (different<img src="i/expressions/face-icon-small-smile.gif"border=0>) idea as to the layout or so, pray tell.This is my first proper page and I'm not half worried about it...<BR>None of what I have done there is unchangeable.<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Til the next!<BR>
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Postby Woodley » Wed Oct 17, 2001 11:56 am

The website looks great. Loads a little slow. I think this will be great fun. I'll get you the rabbit recipies and other wholesome foods<BR>(Hobbits don't worry about calories) as sone as possible. Then we'll sit around and "fill the corners". <img src="i/expressions/face-icon-small-wink.gif"border=0><BR>
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Postby eilona » Wed Oct 17, 2001 2:14 pm

I'm making another foray to the republik site. I seem to be quite slow at getting on this and other threads. :l <BR><BR>Woodley, I like your idea of filling up the corners. Next recipe from me will be a scone of some sort. <BR><BR>I will try to get some of the others fromother threads to join in. Everybody has a fav, even if it is only Peanut Butter Banana or Applewiches. <img src="i/expressions/face-icon-small-happy.gif"border=0>
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Postby Woodley » Wed Oct 17, 2001 3:52 pm

Hobbits didn't have peanut butter. Although I'm sure they would have liked it. It's quite wholesome you know.
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Postby Woodley » Wed Oct 17, 2001 4:04 pm

Come to think of it they didn't have bananas either. There was some mention of apples as I recall.
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Postby Woodley » Wed Oct 17, 2001 6:40 pm

OK here we go. I'm not going to Tolkienise the recipe this time.<BR>I'm in a hurry. I'd like the credit for this wonderful meal to go to Florence (a lovely hobbitish name) Doucet. I'd like to point out that Hobbits were very involved in agriculture. I believe everything in this recipe could have been obtained or procured. some of the techniques might have been beyond what was done in the Shire, but perhaps the tricks were known in Gondor. Pure conjecture on my part, but it's a fantacy so grant me some poetic license.<BR><BR><BR><BR>BRAISED RABBIT<BR>WITH CARMELIZED SHALLOTS<BR>Serves 4<BR> <BR>1 small carrot 1 parsley sprig<BR>1 celery rib 1 thyme sprig<BR>1 medium onion 1 bay leaf<BR>1 garlic clove 10 black peppercorns<BR>3 lb. rabbit (cut into 8 pieces) 1 cup dry white wine<BR>¼ cup flour ½ cup unfiltered apple cider<BR>2 Tb. olive oil 4 cups chicken stock<BR>1 Tb. tomato paste ¼ cup heavy cream<BR> <BR>FOR THE CARMELIZED SHALLOTS <BR> <BR>6 lg. shallots 2 Tb. water<BR>1 Tb. butter 1 sprig fresh thyme<BR>1 ½ tsp. sugar <BR> <BR><BR>Preheat over to 325°<BR><BR>1. Cut carrot, celery and onion into ½ inch pieces and mince garlic. Pat rabbit dry and season with salt & pepper. Dredge rabbit in flour and brown in the oil in a heavy kettle . Remove rabbit to a platter.<BR>2. Add carrot, celery and onion to the kettle and saute stirring up any brown bits in the kettle. Stir in tomato paste and cook for approximately 2 minutes to cook the tomato paste.<BR>3. Make a bouquet garni with the parsley, thyme, bay leaf and peppercorns and place in cheesecloth. Tie the bundle with kitchen string. Return the rabbit along with any accumulated juices to the kettle and stir in the garlic. Add the bouquet garni, wine and cider. Simmer for 2 minutes and add the stock. Cook in a 325° oven for 1 to 1 ½ hours until rabbit is very tender.<BR>4. Remove from the oven and transfer the rabbit to a large platter. Pour the braising liquids through a fine sieve into a bowl and discard the solids. Return the braising liquids to the kettle with the rabbit and stir in the cream. Bring the sauce to a simmer and adjust seasonings. Keep warm until serving.<BR>TO CARMELIZE THE SHALLOTS<BR>1. Peel shallots leaving the root end in tact. In a large heavy skillet melt butter and sugar and stir in shallots and water. Crumble the thyme and cook mixture covered with a tight fitting lid, stirring occasionally, for approximately 45 minutes until the shallots are a deep golden color.<BR>NOTES:<BR>Traditionally this dish is served with mashed potatoes but some new French cooks are serving it with Pappardelle or other wide noodles.<BR><BR><BR>Try it . You'll like it. <img src="i/expressions/face-icon-small-wink.gif"border=0>
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Postby Rodia » Thu Oct 18, 2001 4:04 am

Loads slow cause it's on republika, that's why.Sod it.<BR><BR>Any ideas where else I could put it? Yahoo or something?<BR>Thank you, Woodley! I'm glad this is working.<img src="i/expressions/face-icon-small-happy.gif"border=0><BR><BR>
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Postby RavenTinuviel » Thu Oct 18, 2001 11:37 am

Rodia, you can put me down as Tinuviel, Raven if you want.<BR><BR>On your signature, copy and paste this:<BR><BR><a href=http://www.hobbitfood.republika.pl>Taste Middle Earth...</a><BR><BR>if republika does not work well you can try freeservers:<BR><a target=new href="http://www.freeservers.com">http://www.freeservers.com</a>
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Postby Rodia » Thu Oct 18, 2001 12:36 pm

Hey, Raven, never thought of that! Thanks!<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>I'm just into cross-referencing lately.<img src="i/expressions/face-icon-small-happy.gif"border=0> It'll catch up with me some day, I know, but until then...<BR><BR>Am registering at freeservers right now, what a bother, though, all these boxes to check and uncheck....<BR><BR><img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>
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Postby Rodia » Thu Oct 18, 2001 12:44 pm

Um, it has a banner on it. Is that normal or can I click where it says remove this banner?<BR><BR>"Reader, are you familiar with the despective term:greenhorn?"<BR><BR><img src="i/expressions/face-icon-small-blush.gif"border=0><BR><BR>Slowest to load is the background, but it's not really that big...<BR>Just testing it for the moment: hobbitfood.freeservers.com<BR>Kept the same name to avoid confusion.
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Postby eilona » Thu Oct 18, 2001 1:04 pm

Sorry, I wasn't thinking Hobbitish when I made reference to P.B, but you're are most likely correct when you said they probably would've liked it. Saw the recipe for Braised Rabbit, and it looked really good. I just haven't musteredup the gumption to try it...Something about those floppy ears, I guess.
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Postby eilona » Thu Oct 18, 2001 1:13 pm

Rodia; Talk about Greenhorn! I've been trying to access hobbitfood.freeservers.com. I keep coming up blank. Can I access it only from this site?? Copernic is really great, but I can't locate it that way.
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Postby Woodley » Thu Oct 18, 2001 2:59 pm

Aw come on have some back bone it's rabbit not opossum.<BR>If coney munching isn't your thing replace Bugs Bunny with Foghorn Leghorn or Porky Pig or Daffy (did Warner Brothers have a Cow character?) I'll come up with some vegan stuff. Something for everyone no one goes hungry, and for my ugly goblin buddies,<BR>check this web site <a target=new href="http://www.lileks.com/institute/gallery/">http://www.lileks.com/institute/gallery/</a><BR><BR><img src="i/expressions/face-icon-small-shocked.gif"border=0>
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Postby fatcatdave » Fri Oct 19, 2001 3:33 am

Great Potatoes...<BR><BR> Get 3 or 4 medium potatoes and dice, Get frying pan and and butter, cumin, thyme, Chilli's(To Taste) Add potatoes, keep turning When just about done add a Quarter of a good size red onion, finely chopped<BR>And then the secret ingredient.... A desert spoon full of honey, Get the honey all over the spuds and serve tis Smashing.....Enjoy
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Postby Rodia » Fri Oct 19, 2001 10:08 am

Aw, it's not WHAT it is, it's just hypocrisy, you know...how stupid is it, then. I eat meat like everyone else but can't quite bear the thought of getting the edible part off the animal myself.<img src="i/expressions/face-icon-small-sad.gif"border=0><BR><BR>There are two ways for me to get rabbits around here, one is set up wires behind the house, two is get one whole and furry from the shop freezer..hm.<BR><BR>Being an avid Watership Down fan, I'm not too enthusiastic about either...<img src="i/expressions/face-icon-small-shocked.gif"border=0><BR><BR>Also, I can't stand Bugs Bunny.
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Postby Rodia » Fri Oct 19, 2001 10:13 am

It opens up all right for me on freeservers...<BR><BR>Speaking of greenhorns, I just got my Winnetou books back from borrowdom, yay! I missed them so.<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Fatcat, that is a recipe I like. Fast, easy, and spare spuds from yesterday's dinner can participate.<BR><BR><img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Whoops, gotta go, my new (!) mince cushions are...(not burnt yet, hopefully)
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Postby eilona » Fri Oct 19, 2001 2:23 pm

Woodley- You speak to a girl raised on a farm, but even farmers sometimes don't eat every creature that's available. Do you realize I never tasted yogurt till I moved to the city?? <BR>Fatcat, I'm trying out that potato recipe this w/e.<BR>Rodia, I probably mistyped something. I'll try again. <BR>
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Postby Woodley » Fri Oct 19, 2001 8:41 pm

Fatcat the rustic potato dish is smashing dead pucker,and right on the mark. Keep 'em comming.<BR><BR>Rodina I can relate most people are like that, so I won't get involved in long ramblings on how to lightly kill game. No matter how <BR>our Orcish freinds protest.<BR><BR>Eilona Thank god you moved to the city.<BR><BR>Now for your gastronomic pleasure<BR><BR><BR>IRISH LAMB STEW <BR>Serves 6<BR>3 lbs. lamb stew meat 1 sprig thyme or ¼ teaspoon dried thyme<BR>6 potatoes 2 – 3 cups water<BR>2 lg. onions sliced salt & pepper<BR><BR>1. Preheat oven to 350&#61616;. Sprinkle lamb with salt and pepper. <BR>2. Thinly slice ½ the potatoes and cut the others into large chunks.<BR>3. Place the thinly sliced potatoes in a pan, cover with a layer of thinly sliced onions and then the lamb. Season well with salt & pepper. Add the thyme and another layer of onions. Cover with the remaining potato chunks and season again. Cover with water.<BR>4. Cover the pan with a tight fitting lid and cook in the oven for 2½ hours. The potatoes on the bottom will have melted and thickened the stew. Stir to combine all together and serve.<BR>Notes: <BR>You can also add carrots to the stew along with the potato chunks.<BR><BR><BR><BR>Oh by the way did anybody check out the "regretable foods Web site"<BR> <a target=new href="http://www.lileks.com/institute/gallery/">http://www.lileks.com/institute/gallery/</a> our Orc freinds will love it.<BR><BR>P: P: P: P<img src="i/expressions/face-icon-small-tongue.gif"border=0>:<BR><BR>
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Postby Woodley » Sat Oct 20, 2001 9:54 am

Excuse me the Irish Lamb Stew recipe uploaded a little funny.<BR>instruction #1 should have read "350 degrees" MSword let's me use a little circle for the word "degrees". I'll spell it out next time so there won't be any gibberish.<BR><BR>P: P: P: P: P:
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Postby Woodley » Sat Oct 20, 2001 11:50 am

This is currently my favorite Tolkien food quote.<BR><BR><BR>“Very slowly he got up and groped about on all fours, till he touched the wall of the tunnel; but neither up nor down it could he find anything: nothing at all, no sign of goblins, no sign of dwarves. His head was swimming, and he was far from certain even of the direction they had been going in when he had his fall. He guessed as well as he could, and crawled along for a good way, till suddenly his hand met what felt like a tiny ring of cold metal lying on the floor of the tunnel. It was a turning point in his career, but he did not know it. He put the ring in his pocket almost without thinking; certainly it did not seem of any particular use at the moment. He did not go much further, but sat down on the cold floor and gave himself up to complete miserableness, for a long while. He thought of himself frying bacon and eggs in his own kitchen at home—for he could feel inside that it was high time for some meal or other; but that only made him miserabler.”<BR><BR>
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Postby Rodia » Sat Oct 20, 2001 3:34 pm

Hey, Irish! I have a looooong story with the Irish too, you know. Practically Irish myself. Well, maybe not really. Actually, not at all, but I can walk Baile Atha Cliath with my eyes closed.<BR>Except in summer when it's full of Spaniards and I get confused.<BR><BR>Rambling on...<BR>Ah,yes,Woodley, I was meaning to ask you what " ¼ cup flour ½ cup unfiltered apple cider" meant in the rabbit recipe?<img src="i/expressions/face-icon-small-smile.gif"border=0><BR><BR>Also,you are...how do I put it..doing a bloody good job!<BR>You deserve...something or other, maybe a virtual pile of my special sugar and spice and all things I gets my hands on pancakes.<img src="i/expressions/face-icon-small-happy.gif"border=0> Thank you!<BR><BR>Eilona, whaddya mean you mistyped something? I don't get it.?(<BR>
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Postby Woodley » Mon Oct 22, 2001 4:24 pm

Hi Rodia,<BR><BR>The Flour is powdering the rabbit. This is done after it has been cleaned and before you put it in the pot.<BR><BR>Dredge rabbit in flour and brown in the oil in a heavy kettle <BR><BR>Dredge: to coat (food) by sprinkling (as with flour)<BR><BR>The cider is part of the cooking liquid and is added after the natural juices of the meat and vegetables have been rendered.<BR><BR>Make a bouquet garni with the parsley, thyme, bay leaf and peppercorns and place in cheesecloth. Tie the bundle with kitchen string. Return the rabbit along with any accumulated juices to the kettle and stir in the garlic. Add the bouquet garni, wine and cider. Simmer for 2 minutes and add the stock. Cook in a 325° oven for 1 to 1 ½ hours until rabbit is very tender<BR><BR>Let me know if you need further clarification.<BR><BR>P: P: P: P: P:<BR><BR>
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Postby eilona » Mon Oct 22, 2001 6:53 pm

Woodley, my husband says that everyday!!!<img src="i/expressions/face-icon-small-tongue.gif"border=0> hehe<BR>Rodia, I can mispel a word so easily...see what i mean?<BR>As promised here is my favourite scone type recipe..<BR><BR>Sour Cream Scone with Tarragon and Cheese<BR><BR>2 c all purpose flour<BR>2 tbsp baking powder<BR>1 tsp sugar<BR>Pinch of salt<BR>1/4 c unsalted butter, cut into squares<BR>1/3 c packed grated Cheddar cheese<BR>1 tbsp chopped fresh tarragon<BR>2 large eggs at room temp<BR>2/3 c sour cream tarragon sprigs for garnish (optional)<BR>Butter<BR><BR> Lightly grease a cookie sheet<BR>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.<BR> 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.<BR> Turn mixture out onto a greased cookie sheet. With floured hands, pat into an 8 inch circle, about 1/2 inch thick.<BR> 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.<BR><BR>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.<BR><BR> I'm sorry, but I've misplaced my recipe for pulled taffy, but I'm on the hunt. <img src="i/expressions/face-icon-small-smile.gif"border=0> <BR> <BR> <BR><BR>
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