Squirrel X's Culinary Miscellany!
sunday turnips
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
"Cooking is like love.
It should be entered into with abandon or not at all."
__Harriet Van Horne
Sunday Turnips
Ingredients:
4 medium sized turnips, peeled and sliced very thin
1 medium sized yellow onion, peeled and sliced very thin
4 tablespoons melted butter
1/2 cup whippin' cream
4 anchovy fillets, finely chopped
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup blue cheese, crumbled
Instructions:
1) Preheat oven to 375�.
2) Toss the turnips and onion together with the melted butter.
3) Put the turnip mixture in a 9 round bakin' dish.
4) Cover dish tightly and bake for thirty minutes.
5) Meanwhile, combine the cream, anchovies, nutmeg and pepper
in a small saucepan over medium heat.
6) Bring the cream mixture to a boil and cook for one minute.
7) Remove turnips from oven and uncover.
8) Pour the cream mixture over the turnips.
9) Sprinkle with crumbled blue cheese and return to oven.
10) Bake, uncovered, another 20 to 25 minutes,
'til the top is golden brown.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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