The winning re-creation of Mr. Jefferson's Vegetable Chartreuse
And the Winner is...David Ridgway
With his artful recreation of the Monticello Garden Chartreuse
that he made for a circa 1820 dinner
at the Teackle Mansion in Princess Anne Maryland.
"I do three or four fund raising dinners at the Teackle Mansion in Princess Anne, Maryland each year (8 guests @ $65. each)... You can find the information about the Mansion here. I guess you could say I'm Mrs. Teackle's cook circa 1820. Hearth cooking is my hobby/obsession. I try to vary the menu to keep with the season and also as a way of trying "new" receipts.
One of my cookbooks mentioned Jefferson's love of vegetable chartreuse so I got on the internet and found this site. I made two charteuses. The first one slouched a bit. I used a terrine mold. For the second one I used a 6 cup charlotte mold - much better. It takes a couple of hours to boil, cut and place the design in the mold. I made the whole thing a day ahead and then baked it shortly before dinner.Using parchment paper on the bottom with lots of butter is essential.
The second time I cooked the mashed sweet and white potatoes until they were stiff- (ie started to come away from the sides of the pan). This will keep the chartreuse from squashing down. I made the first layer with white potatoes - it contrasts better with the top design.Since there is so much butter the filling was not dry. I used grated swiss cheese. The vegetables were carrots, green beans peas and turnips. It tastes great and was much commented on by our guests. All of our receipts are cooked on the hearth and are from the late 18th to early 19th century.If you are interested in attending a dinner let me know. We will be doing several more in the fall." David Ridgway
Bill of Fare
Crab Gumbo Louisiane ~ Pate Encroute
Chartreuse of Vegetables
Baked Lamb and Rice
Spinage with Cream ~ Venison in Collops
Peese with Mint ~ Collar of Salmon
Marzipan ~ Fruit Tarts ~ Syllabub
The Chartreuse was baked in a Dutch Oven over the wood fire of the vintage hearth just like it would have been done at Monticello around 1820.
For the recipe go to our post "Monticello Garden Chartreuse"
A heart felt "Thank you" to this fine Chef and his Muse...