Mountain and Foothill Stew

From Mattimeo.

4 cups water or vegetable stock
2 cups diced potatoes
1 cup chopped carrots
1 tsp. minced garlic
1 Tbls. minced celery
1/4 cup oil
1 cup chopped leeks
1/3 cup minced onion
3 Tbls. cornstarch or whole wheat flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme
1/8 tsp. ground cardamom

In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.

Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.

Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.

Makes 4 servings.

Carrot and Scallion Pasties

1 batch of pie crust dough
2 Tbls. butter
1 cup chopped scallions
1 cup minced carrots
1/2 tsp. dried sage
1/2 tsp. fennel seeds
1 tsp. flour
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 F.

Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

Leek and Lettuce Pasties

1 batch of pie dough
2 Tbls. butter
1 cup finely chopped lettuce
1 cup chopped leeks
1/2 tsp. salt
1 tsp. pepper
1 tsp. flour

 Preheat oven to 350 F.

Sautee the butter, lettuce, leeks, salt, pepper, and flour, until the leeks have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

Tomato Chutney

In Mossflower, this is served to accompany Deeper 'n Ever Turnip 'n' Tater 'n' Beetroot 'n' Bean Pie.

2 cups chopped tomatoes
1/2 cup candied ginger, minced
1/4 cup balsamic vinegar
1/4 cup apple cider or juice
2 Tbls. raisins or other small dried fruit
1/2 tsp. ground black pepper
1/2 tsp. ground coriander
1/2 tsp. fennel seed
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. rosemary
1/2 tsp. salt
1 Tbls. honey
1 tsp. arrowroot powder

Combine all ingredients in a pan. Let sit for 5 minutes. Put over medium heat and simmer for a few minutes until thick. Let it cool completely to continue to thicken.

Onion Pasties

1 batch of pie crust dough
2 cups chopped onion
2 Tbls. butter
1 tsp. dried basil
1 tsp. dried rosemary
1/4 tsp. fennel seeds

Saute the onion and butter over medium heat until the onions are slightly translucent. Remove from heat and add the seasoning.

Preheat oven to 350° F.

Divided the pie crust into 4 equal pieces, then roll each piece out into a circle about 4-5” large. Put some filling in each of them, fold in half, and crimp the edges closed. Brush the tops with melted butter.

Bake for 20 minutes, until the crust is golden.

Cheese and Mushroom Flan

Crust:
6 Tbls butter, cut into chunks
1 1/2 cups whole wheat pastry flour or white wheat flour
about 1/4 cup milk
1/2 tsp dried sage, crushed

Filling:
3 cups chopped mushrooms
4 garlic cloves, chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried fennel leaves
4 eggs
1 1/2 cups milk
2 Tbls flour (any kind)
1 cup cheese, shredded or cut into chunks
butter

Preheat the oven to 375 F.

Mix the flour and sage. Cut the butter into the flour until it is crumbly. Stir in enough milk to make a dough that holds together but is not too wet. You can press the dough into a pie tin, or refrigerate it, then roll it out to make the crust.

Melt some butter in a large skillet over medium heat, and add the onions and garlic. Saute for a few minutes until the garlic has started to brown. Pour this mixture into the pie crust.

In a large bowl, whisk together the eggs, milk, flour, seasonings, and cheese, until the eggs are thoroughly mixed. Pour into the pie crust.

Bake for 35 to 45 minutes, until the top is browned and the filling is solid in the center.

Sweetmeadow Custard with Honey Glazed Pears

Sweetmeadow Custard:

3 3/4 cups milk
1/2 tsp. salt

1 tiny pinch lavender buds

1/4 tsp. dried mint leaves

1/8 tsp. fried chamomile flowers
1/3 cup honey

1/4 cup + 1 tsp. cornstarch
3 egg yolks
1 1/2 tsp. vanilla extract
1 1/2 Tbls. butter

Combine 3 cups milk, salt, and honey in a saucepan over med-high heat. Grind the lavender, mint, and chamomile into powder and stir into the milk.

In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.

When milk comes to a full boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools. Serve warm.

 
Honey Glazed Pears:

2 ripe pears
1/3 cup honey
1/2 teaspoon ginger powder
1/2 teaspoon pure vanilla extract

Arrange an oven rack about 5 inches from the broiler and heat the broiler on high.  Line a rimmed baking sheet with foil.

Cut the pears in half lengthwise and scoop out the core and seeds.  Arrange the pear halves, cut side up, on the prepared baking sheet.

In a small bowl, stir the honey, ginger, and vanilla.  Spoon evenly into each pear half.

Broil the pears, rotating the pan once, until bubbling and caramelized, about 5 minutes.  Serve warm.

Vegetable Soup

2 Tbls. butter
2 Tbls. flour
3 cups water or vegetable stock
1 tsp. salt
3/4 cup carrots, chopped
1 1/4 cup potatoes, cut into largish chunks
2 Tbls. grated cheddar cheese
2 Tbls. minced bell peppers
1/2 tsp. ground black pepper
1/4 tsp. mint
1 tsp. fennel leaves
1/2 tsp. fennel seeds
1 tsp. basil
pinch of lavender buds
1 cup (packed) spinach
1/2 cup cauliflower florets, chopped

Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)

Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.

Hazelnut Scones

In Outcast of Redwall, these scones are made with extra honey.

1/2 cup sour cream
1/4 tsp. baking soda
1 egg, beaten
1/4 cup oil
3 Tbls. milk
1/4 cup honey
2 cups whole wheat pastry flour (or white wheat flour)
3 tsp. baking powder
1 tsp. salt
1/2 cup chopped hazelnuts
extra honey
ground nutmeg

Preheat oven to 425 F.

Stir together the baking soda and sour cream in a small bowl. Stir in the egg, oil, milk, and honey.

In a large bowl, sift together the flour, baking powder, and salt. Pour the wet ingredients into the flour and stir until it is just moistened. Stir in the hazelnuts.

Place dough on a lightly floured surface and knead a few times until it is together and smooth.

Place a piece of baking parchment on a baking sheet and place the dough on, pressing it into a large circle about 1" thick. Drizzle more honey on top, then sprinkle with nutmeg. Cut the circle into 8 or 12 wedges.

Bake for 15-20 minutes.

Pear Crumble

Filling: 
6 pears
6 Tbls. honey
2 Tbls. arrowroot powder or cornstarch
1/2 tsp. ground nutmeg

Topping:
1 cup whole wheat pastry flour or white wheat flour
2/3 cup rolled oats
6 Tbls. cold butter, cubed
6 Tbls. sugar

Preheat the oven to 375°F

Chop the pears into chunks, removing the cores. Stir together chopped pears, honey, and arrowroot in an 8” square pan.

Mix the flour, oats, and sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs, and no dry powder. Spread evenly over the fruit. 

Bake 35-45 minutes.

Lime Roasted Carrots

6 carrots
1 Tbls. olive oil
juice & zest of one lime
1 tsp. honey
1/2 tsp. salt
1 tsp. dried cilantro

Preheat oven to 400 F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

Ginger Raisin Scones

2 3/4 cup whole wheat pastry flour
4 tsp baking powder
1/4 tsp ground nutmeg
6 Tbls butter
2 Tbls honey
1 1/4 cup milk
2 Tbls raisins
2 Tbls minced candied ginger
Nutmeg
Poppyseeds

Preheat oven to 400 F.

Stir together the flour, baking powder, and nutmeg. Cut the butter into small cubes, then cut into the flour until it's crumbly. Stir in the honey and milk. Stir in the raisins and ginger.

Line a baking sheet with parchment and dump the dough onto it. With wet hands, form the dough into a large circle. Sprinkle the top with nutmeg and poppy seeds. Cut the circle into eighths.

Bake for 15-20 minutes, until the top is golden brown.

Apple and Blackcurrant Flan

1/2 cup blackcurrant jam
1-2 Tbls. butter
2 1/2 cups apples, chopped into 1" pieces
4 eggs
1/2 cup half-and-half
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1 Tbls. maple syrup

Preheat oven to 325.

Butter a pie tin and spread the blackcurrant jam over the bottom.

Boil apple pieces in water until soft. Drain apples, and puree with the half-and-half, making it as smooth as possible. Beat the pureed mixture with the eggs, maple syrup, and spices. Pour into the pie tin over the jam.

Bake for 45-60 minutes, until the custard is set and a knife or toothpick inserted in the center comes out clean. Let cool before serving.

Blackberry Pear Tart

Crust:
3/4 cup flour (whole wheat, whole wheat pastry flour, white wheat flour, or oat flour)
3/4 cup rolled oats
1/3 cup cold butter, cubed
1/4 cup sour cream or plain yogurt
1.5 tsp. ground ginger, minced fresh ginger, or minced candied ginger

Filling:
1/4 cup brown sugar
2 Tbls. flour
1/2 cup sour cream
1/2 cup blackberries
2 Tbls. milk, or nut milk
1/4 tsp. ground cloves
1 pear, cored and sliced thinly

Preheat oven to 350 F.

Crust: Stir together the flour and oats. Cut in the butter until crumbly and there's no dry powder. Stir in the sour cream/yogurt. It should be a somewhat wet dough. Sprinkle flour in the pie tin, then dump the dough in and press it evenly onto the bottom and sides. (No need to refrigerate or roll out).

Filling: Mix flour and brown sugar well. Stir in sour cream, berries, milk, and cloves. Mix well and spread into the crust. Lay the pear slices over the cream.

Bake for about 45 minutes until the crust is golden brown, the edges of the pear slices are browned, and the cream is bubbling.

Apple and Redcurrant Pie

Crust:

3/4 cup butter
 2 cup flour (whole wheat, white wheat, whole wheat pastry, or oat)
1/2 cup water
1/4 tsp. salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough. It will be a lot like cookie dough.

Stick it in the fridge to chill until hardened.

Preheat oven to 350 F.

Filling:

5 cups chopped apples
1/3 cup honey
1 Tbls. arrowroot powder, or flour, or corn starch
1/2 tsp. allspice
1/2 cup recurrant jelly*

Stir together the apples, arrowroot, allspice, and honey.

Roll out half the crust dough on a piece of waxed paper dusted with flour. Use flour as necessary on top and bottom to prevent sticking. Roll to 1/8".

Dust the pie tin with flour. Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes.

Spread the redcurrant jelly in the bottom of the crust, then put in the apple mixture.

Roll out the rest of the crust dough to make the top crust. Do whatever type of design you want.

Bake for 45-60 minutes, until the crust is golden brown and the apples are soft.

*If you have fresh or dried redcurrants available to you, make a sort of jam by cooking them with water and honey, and mashing them up. I have to buy jelly, which is not ideal because it has bad ingredients in it, but it's the best I can do.

Alternatively, you could stir the plain redcurrants in with the apples instead of using jam.

Wild Beetroot Soup

2 cups water or veg. stock
1/3 cup diced onion
1 cup roughly chopped carrots
2 1/2 cups roughly chopped beets
2 cups milk or almond milk
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. dried mint leaves
1/8 tsp. dill weed
1/8 tsp. thyme

Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat.  Add the milk and seasonings. Stir until heated through.

Carrot and Onion Flan

1 onion
1-2 Tbls. butter
2 1/2 cups carrots, chopped into 1" pieces
4 eggs
1/2 cup half and half
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed mint leaves

Thinly slice the onion. Place in a pan over med-low heat with butter and cover, stirring occasionally. When the onions are soft, remove cover and continue to cook, stirring occasionally, until the onion pieces are browned.

At the same time, boil the carrot pieces in salted water, until the fat piece of carrot are easy to stab with a fork.

Drain the carrots and puree with the half and half, making it as smooth as you can get it.

Preheat oven to 325 F.

Butter a pie tin and spread the onion evenly over the bottom.

Beat together the eggs, carrot puree, salt, pepper, and mint. Pour evenly over the onions.

Place the pie tin in a larger pan with water in it. Bake until it is a set custard, and a toothpick or knife inserted in the center comes out clean, about 60 minutes.

Apothermum

This is an ancient Roman dish.

Makes 2 servings.

1/2 cup farina (if you can't find plain farina, use unflavored cream of wheat or malt-o-meal)
1 cup water
1 Tbls. pine nuts
2 Tbls. blanched almonds
2 Tbls. raisins
1/4 cup prune juice or grape juice
dates
figs
extra nuts of desired variety

Simmer the juice over low heat until it is reduced to half. Set aside.

Over low heat, whisk together the farina and water. Add the pine nuts and almonds. Cook, stirring, until it reaches desired thickness. (I like it really thick and solid, some want it thinner.)

Stir the raisins and juice into the farina.

Mince the dates and figs, and crush the nuts. Serve in bowls with the fruit and nuts on top.


I  got together with Zappy to do some experimental Roman cooking. We were not very satisfied with  the results of the dish apothermum and I immediately began thinking of what to change.

 The recipe we used interpreted apothermum as a pudding. I found a second recipe that considers it a sauce for meat! However, in the original text, apothermum is in the minced dishes chapter, not the sauce chapter. The two different translations are interesting. One recipe comes up with forcemeats, the other says nuts and fruit. (Latin is weird because isn't it all, "We're pretty sure this word means this" because there are no original speakers?)

Here are the recipes:


Pudding recipe

Spelt or Farina Pudding

Apothermum

Boil spelt with Tor. pignolia nuts and peeled almonds1 [G.‑V. and] immersed in boiling water and washed with white clay so that they appear perfectly white, add raisins, flavor with condensed wine or raisin wine and serve it in a round dish with crushed2 nuts, fruit, bread or cake crumbs sprinkled over it.3

1 V. We peel almonds in the same manner; the white clay treatment is new to us.
G.‑V.: and — which is confusing.
2 The original: confractum — crushed, but what? G.‑V. pepper, for which there is neither authority nor reason. A wine sauce would go well with it or crushed fruit. List. and Goll. Breadcrumbs.
3 This is a perfectly good pudding — one of the very few desserts in Apicius. With a little sweetening (supplied probably by the condensed wine) and some grated lemon for flavor it is quite acceptable as a dessert.

For clarification, the blue text in the first recipe are extrapolations added to the recipe by the translator.  The footnotes are also by the translator, and some refer to the text of a different translation.

Sauce recipe
To make Apothermum: Boil spelt with small nuts and blanched almonds. The almonds should previously been have been soaked in water with the chalk used as polish, so that they are perfectly white. To this add raisins and defritum or raisin wine. Sprinkle with ground pepper and serve in a bowl [with prepared forcemeats].

 Latin text:
10. Apothermum sic facies: alicam elixa nucleis et amygdalis depilatis et in aqua infusis et lotis ex creta argentaria, ut ad candorem pariter perducantur. cui ammiscebis uvam passam, caroenum vel passum, desuper ‹piper› confractum asparges et in boletari inferes.

As you see, the first recipe says that it's spelt or farina. Not sure where they're getting the farina bit, but, in my opinion, that would provide a way better texture than the boiled spelt berries that we tried the first time.

I looked up raisin wine to determine exactly what I needed to try for (because I don't use  alcohol), and it's a sweet dessert wine. Defritum is a sweet syrup made by reducing grape juice (hence the translation into "condensed wine").

I like that the second recipe says small nuts, which may not need to be pine nuts. Is "small nuts" the actual ancient Roman name for pine nuts? The translator for the first recipe seems obsessed with pine nuts because he specifies them pretty much anytime nuts are mentioned.

The nuts, fruit, bread or cake crumbs bit from the first recipe is hypothesized by the translator; so apparently no one really knows what the crushed stuff is that goes on the dish. I like the nuts/fruit idea.

I liked it. It is like eating fancied-up cream of wheat, which is basically exactly what it is.

Cranberry Corn Bread

1/2 cup butter
3 Tbls. sugar
1 1/4 cup fresh or frozen cranberries
1 cup flour
1/2 cup applesauce
1/4 cup honey
1/2 cup corn meal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1 Tbls. minced candied ginger, or 1/2 tsp. ground ginger


Preheat oven to 350 F.

Melt 1/4 cup butter (1/2 stick) in a pan over medium heat. Add the sugar, stirring to dissolve. Add cranberries. Let cook, stirring, until the cranberries are all cracked up. Pour this mixture into a bread loaf pan (5"x9"), distributing evenly over the bottom.

Stir together flour, corn meal, baking powder, baking soda, salt, and ginger.

Beat together the remaining butter, applesauce, and honey, until the butter is in small chunks. Beat in the eggs one at a time. Slowly beat in the flour mixture, until combined. Spoon into the pan over the cranberries, spreading evenly and smoothing the top.

Bake for 30-35 minutes, or until a tester comes out clean. Let cool for 15 minutes before inverting to remove from pan.

Roasted Apples

apples
olive oil
cornstarch
salt
pepper

Cut the apples into medium-thin slices, removing the core. Soak them in water for 10 minutes.

Preheat oven to 425. Drain the apples and coat them with cornstarch. Arrange in a single layer, not touching, on a baking sheet. Drizzle with at least 2 Tbls. of olive oil (or really, any vegetable oil). Sprinkle with salt and pepper to taste.

Bake for 15 minutes. Flip the fries and rearrange, then bake for 5 more minutes.

My goal is to get them crispy like fries. Sometimes this doesn't happen and I'm not sure why, but they are very tasty either way.