[identity profile] baisleac.livejournal.com
I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

I suppose you might call these Meat Pasties )
[identity profile] baisleac.livejournal.com
I found an old journal, was flipping through it, and came across a recipe I made up on February 25, 1999. I remember it as being very yummy and am going to have to make it again soon... and share it, of course. ::smile::

I suppose you might call these Meat Pasties )
[identity profile] baisleac.livejournal.com
If you hadn't heard, it's been raining in SoCal as if it's pretending to be Western Washington, without the firs or drainage and with people who think they're made of sugar and will melt if they're out in it. ::chuckle::

But it's perfect stew/soup weather so I was thinking Irish Mulligan Stew sounded yummy. Henry's Marketplace interefered with my plans. ::grin:: This store has an awesome selection of bulk grains and lamb shanks and lamb ribs and lamb chops and lamb roasts and leg of lamb and... well, you get the idea, lots of lamb. ♥ ♥ ♥

Anyhoo... what I ended up making was really nothing like Mulligan stew but was very yummy and sounds "hobbity" to me, so I thought I'd share the recipe. Barley, Lamb & Pippin Stew )
[identity profile] baisleac.livejournal.com
If you hadn't heard, it's been raining in SoCal as if it's pretending to be Western Washington, without the firs or drainage and with people who think they're made of sugar and will melt if they're out in it. ::chuckle::

But it's perfect stew/soup weather so I was thinking Irish Mulligan Stew sounded yummy. Henry's Marketplace interefered with my plans. ::grin:: This store has an awesome selection of bulk grains and lamb shanks and lamb ribs and lamb chops and lamb roasts and leg of lamb and... well, you get the idea, lots of lamb. ♥ ♥ ♥

Anyhoo... what I ended up making was really nothing like Mulligan stew but was very yummy and sounds "hobbity" to me, so I thought I'd share the recipe. Barley, Lamb & Pippin Stew )
[identity profile] baranduin.livejournal.com
I was digging around in my garage last night ("digging" being sadly realistic) and I came across an old book I'd forgotten I even had. It's called The Tolkien Scrapbook and was printed in 1978. It's got essays, fanfic (!) and .... recipes in a section called "The Middle-earth Gourmet" by Maureen Bayha and Alida Becker! I have to say that the honey cake one sounds very intriguing. Here they are:

Frodo's Scones )

Bilbo's Orange Marmelade )

Smaug's Gems )

Fruit Fool a la Sackville-Baggins )

Merry's Mulled Cider )

Mrs. Maggot's Cottage Pie )

Mushroom Soup from the Inn at Bree )

Mirkwood Cookies )

Beorn's Honey Nut Cake )

Scotch Eggs Strider )

Baked Bluefish for Gollum )
[identity profile] baranduin.livejournal.com
I was digging around in my garage last night ("digging" being sadly realistic) and I came across an old book I'd forgotten I even had. It's called The Tolkien Scrapbook and was printed in 1978. It's got essays, fanfic (!) and .... recipes in a section called "The Middle-earth Gourmet" by Maureen Bayha and Alida Becker! I have to say that the honey cake one sounds very intriguing. Here they are:

Frodo's Scones )

Bilbo's Orange Marmelade )

Smaug's Gems )

Fruit Fool a la Sackville-Baggins )

Merry's Mulled Cider )

Mrs. Maggot's Cottage Pie )

Mushroom Soup from the Inn at Bree )

Mirkwood Cookies )

Beorn's Honey Nut Cake )

Scotch Eggs Strider )

Baked Bluefish for Gollum )
[identity profile] rubynye.livejournal.com
So, I've been thinking a lot about hobbit culinary economics lately (what hobbits eat, especially differences between what gentle-hobbits and common hobbits eat). We know from the books that they have foods such as tea and coffee that come from warm regions in our world; I wonder where in Middle-Earth tea and coffee and presumably spices come from? (Can one make a case for hobbits having hot-region spices such as pepper, cinnamon, and nutmeg? If they have tea and coffee, I think one can.)

Speaking of spices, my family is from a coffee-and-spice producing country, Jamaica, and here's a dish we love. Lamb can be substituted for the goat. Serve with plain white rice.

Curry Goat.

4 lbs goat with bones, sawed into 2 inch pieces
2 large yellow onions
2 medium potatoes
4 tbsp curry powder
1 tsp thyme
1/2 tsp allspice
3 cloves garlic, peeled and crushed
4 tbsp frying oil
4 cups water
salt and freshly ground black pepper to taste

Mix the goat with 1/2 the curry powder. Peel and chop the potatoes into 1-inch chunks; peel and chop the onions into 1/2 inch chunks. Stir the vegetables into the marinating goat.

Heat a large frying pan and brown the meat, in small batches, in the oil. Place the browned goat in a 10 to 12 quart stove-top casserole and add the vegetables from the marinade, pan drippings, remaining spices and 4 cups water; cover and simmer until tender, about 3 hours or so Uncover the pot for the last hour or so in order to thicken the sauce a bit. Add salt and pepper to taste. Serves 8.
[identity profile] rubynye.livejournal.com
So, I've been thinking a lot about hobbit culinary economics lately (what hobbits eat, especially differences between what gentle-hobbits and common hobbits eat). We know from the books that they have foods such as tea and coffee that come from warm regions in our world; I wonder where in Middle-Earth tea and coffee and presumably spices come from? (Can one make a case for hobbits having hot-region spices such as pepper, cinnamon, and nutmeg? If they have tea and coffee, I think one can.)

Speaking of spices, my family is from a coffee-and-spice producing country, Jamaica, and here's a dish we love. Lamb can be substituted for the goat. Serve with plain white rice.

Curry Goat.

4 lbs goat with bones, sawed into 2 inch pieces
2 large yellow onions
2 medium potatoes
4 tbsp curry powder
1 tsp thyme
1/2 tsp allspice
3 cloves garlic, peeled and crushed
4 tbsp frying oil
4 cups water
salt and freshly ground black pepper to taste

Mix the goat with 1/2 the curry powder. Peel and chop the potatoes into 1-inch chunks; peel and chop the onions into 1/2 inch chunks. Stir the vegetables into the marinating goat.

Heat a large frying pan and brown the meat, in small batches, in the oil. Place the browned goat in a 10 to 12 quart stove-top casserole and add the vegetables from the marinade, pan drippings, remaining spices and 4 cups water; cover and simmer until tender, about 3 hours or so Uncover the pot for the last hour or so in order to thicken the sauce a bit. Add salt and pepper to taste. Serves 8.

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