Turnip Sausage Soup

Barry brought in more turnips that I turned into a delicious soup. Warm and hearty, it was especially nice on a cold, rainy day. Maybe next time I’ll add some kale. 

 

Turnip Sausage Soup    4 serving 

1/4 to 1/2  pound bulk pork sausage 

1/2 of a medium to large onion, finely chopped (small dice)

2 small red, orange or yellow pepper, chopped (small dice)

4 cups chicken broth or stock soup 

3 medium turnips, chopped (medium dice)

1 russet potato, chopped (medium dice)

2 carrots, peeled and chopped (small dice)

About 2 tablespoons chopped fresh herbs (I used a combo of garden herbs: thyme, oregano, chives, rosemary)

Kosher salt and pepper to taste

1. In a stock or soup pot set on medium heat, add the sausage (breaking it up as it cooks); when it starts to brown, add the onion and peppers and sauté until vegetables are transulent  and sausage is cooked through. (Note: add olive oil as needed if sausage does not produce enough fat.)
2. Add 3 cups broth (add additional broth as needed), turnips, potato, carrots, herbs, salt and pepper to taste. .
3. Simmer over medium to low heat for about 30 minutes or until vegetables are tender. 
4. Taste, and ajust seasoning.

Turnip Puff

Barry’s turnip crop is ready so I’m on the lookout for turnip recipes. I found several versions of this turnip puff. Although we like the striking flavor of turnips, we prefer to pair them with potatoes when mashed. The brown sugar helps tone done the slight bitterness of the turnip and the hint of nutmeg adds a somewhat nutty flavor (not at all identifiable as nutmeg). Another nice thing about this casserole is that it can be made ahead and baked later. This recipe is a keeper! 

 

Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
   
   
   
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
   
   
   
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Recipe without photos . . . Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Madeleines

Charged with the task of creating a French pastry refreshment bar for a literary club meeting, I included Madeleines at the specific request of a  friend who was presenting a program about France.

Madeleines are small, shell-shaped sponge cakes that are served like cookies. Known for their butter, light texture, they are popular in French bakeries. 

 

Madeleines    Yield: 18 cakes/cookies

3 eggs

2/3 cup granulated sugar

1 1/2 teaspoon orange zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table  salt

6 tablespoons melted butter, slightly cooled

----

Powdered sugar for sprinkling over baked cookies.

1. In a mixing bowl, beat eggs with sugar until pale yellow. Add the orange zest.
   
   
   
2. In a small bowl, whisk together dry ingredients add then add gently to the  the egg mixture gently until just combined. (I did this by hand versus continuing with the mixer.)
   
   
   
3. Gently stir in  melted butter.
   
   
   
4. Refrigerate the batter for at least 1 hour! Or overnight (batter keeps for up to 2 days in the fridge.) Refrigerator time is critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
5. Preheat oven to 350° F.
6. Lightly coat a non-stick Madeleine pan with baking spray; use a brush to make sure the spray covers all the indentations as needed.
7. Spoon 1 tablespoon of batter into the center of the well and leave it to spread out by itself.
   
   
   
8. Bake 7 to 8 minutes until slightly golden around edges and centers look set and a slight hump has appeared. 

   

   Above photos shows the characteristic hump on the bottom of the cake while the photo below shows the fluted top edge. 
   

   
   
   
   
   
   
   
9. Allow to cool slightly; remove from the tin and allow to cool completely.
10. Once cooled completely (or right before ready to serve) dust with powdered sugar.  
11. Storage: Although best eaten warm from the oven, they can be stored in a glass container (plastic tends to soften the pastries) at room temperature for up the 4 days. When freezing it is recommended to wrap each separately (to avoid sticking), place them on a tray and freeze for about an hour. Then, transfer the frozen cakes (still in their wrappings) to a freezer storage bag or container. Freeze up to 3 months. 

Shelia Biggs and I put together an offering of French pastries: Madeleines, macaroons, croissants and French jam, lemon bars and iced coffee. 

Recipe without photos . . . Madeleines    Yield: 18 cakes/cookies

3 eggs

2/3 cup granulated sugar

1 1/2 teaspoon orange zest

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table  salt

6 tablespoons melted butter, slightly cooled

----

Powdered sugar for sprinkling over baked cookies.

1. In a mixing bowl, beat eggs with sugar until pale yellow. Add the orange zest.
2. In a small bowl, whisk together dry ingredients add then add gently to the  the egg mixture gently until just combined. (I did this by hand versus continuing with the mixer.)
3. Gently stir in  melted butter.
4. Refrigerate the batter for at least 1 hour! Or overnight (batter keeps for up to 2 days in the fridge.) Refrigerator time is critical for getting the “hump” of a Madeleine, the traditional mark of this classic French cookie.
5. Preheat oven to 350° F.
6. Lightly coat a non-stick Madeleine pan with baking spray; use a brush to make sure the spray covers all the indentations as needed.
7. Spoon 1 tablespoon of batter into the center of the well and leave it to spread out by itself..
8. Bake 7 to 8 minutes until slightly golden around edges and centers look set and a slight hump has appeared. 
9. Allow to cool slightly; remove from the tin and allow to cool completely.
10. Once cooled completely (or right before ready to serve) dust with powdered sugar.  
11. Storage: Although best eaten warm from the oven, they can be stored in a glass container (plastic tends to soften the pastries) at room temperature for up the 4 days. When freezing,it is recommended to wrap each separately (to avoid sticking), place them on a tray and freeze for about an hour. Then, transfer the frozen cakes (still in their wrappings) to a freezer storage bag or container. Freeze up to 3 months.

Grandma Richardson’s German Chocolate Cake recipe & style

This was one of Grandma Richardson’s signature cakes that often took center stage on her cherry wood buffet overlooking the matching dining room table. It was a celebratory cake that signaled a special occasion . . .  a birthday or a family gathering.              Although the cake recipe is fairly standard, the style for German chocolate cakes seems to vary. Some divide the coconut pecan filling over the three layers foregoing the chocolate frosting. Grandma always sandwiched the filling between two layer and then coated the entire cake is luscious chocolate frosting, creating a decadently delicious cake

I made Grandma's celebratory cake for a friend's birthday celebration.

Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
   
   
   
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
   
   
   
4. Add eggs, one at a time, beating well. 
   
   
   
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
   
   
   
7. Pour batter into prepared pans. 
   
   
   
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting. 

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
   
   
   
2.  Remove from heat; stir in vanilla, coconut and pecans.  
   
   
   
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm. 

Recipe without photos . . . Grandma Richardson’s German Chocolate Cake    Yield: one 3-layer cake (9-inch cake rounds)

1/4 cup baking cocoa                                                                           

1/2 c. boiling water                                                                  

1 cup (2 sticks) + 3 tablespoons butter, softened                              

2 1/4 cups granulated sugar                                                                 

1 teaspoon vanilla extract                                                                      

4 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk (or use sour milk prepared by combining 1 tablespoon white vinegar plus milk to equal l cup)

1. Grease and flour three 9" round baking pans. Preheat oven to 350°F. 
2. In small bowl, stir together cocoa and water until smooth. Set aside.
3. In large mixing bowl, beat butter, sugar & vanilla until light and fluffy.  
4. Add eggs, one at a time, beating well. 
5. Add cocoa mixture. 
6. Stir together flour, baking soda & salt; add to butter mixture and buttermilk, beating just enough to blend.  
7. Pour batter into prepared pans. 
8. Bake 20 to 26 minutes or until top springs back when touched lightly (instant read thermometer should register at 205-210°F).  
9. Cool 5 minutes remove from pans to wire racks and let layers cool completely.
10. To assemble cooled layers: place a layer of cake plate and then spread with half the coconut pecan filling. Add second layer and spread with remaining coconut pecan filling. Add third layer and frost top and sides with chocolate frosting.

Coconut Pecan Filling                                                                                                        

1 can (14 oz.) sweetened condensed milk       

3 egg yolks, slightly beaten                             

1/2 cup (1 stick) butter                                               

1 teaspoon vanilla extract

1 1/3 cups sweetened coconut flakes

1 cup chopped pecans 

1. In medium saucepan, stir together milk, egg yolks and butter.  Cook over low heat, stirring constantly, until moisture is thickened and bubbly. 
2.  Remove from heat; stir in vanilla, coconut and pecans.  
3. Cool to room temperature. 
4. Spread between layers. 

Chocolate Frosting     Yield: About 2 1/4 c. frosting.

1/2 cup butter                                                                                                        

1 teaspoon vanilla

1 lb. (3 1/4 cups unsifted) confectioners (powdered) sugar

1/2 cup minus 1 tablespoon milk

1/2 cup baking cocoa   

1. Melt butter over low heat in small saucepan.  
2. Add cocoa; heat, stirring constantly, just until mixture begins to boil. Remove from heat.and pour into mixing bowl.
3. Add confectioner sugar alternately with milk.  Beat to spreading consistency; blend in vanilla.  
4. Spread frosting while warm.