Cosmic Cooking with the Astrologer and the Chef

8. Saturn

Julija Simas (Astrologer) and Peta Santos (Chef)

In our cooperation with Timelords Magazine, we share with you the column "Cosmic Cooking", which deliciously combines the art of cooking with the art of astrology. Serves all. Enjoy!

We continue our cooking series inspired by astrology and the planets. This time we get our inspiration from SATURN.

Saturn, the planet with the rings, the planet since ancient times associated with limits and restrictions, discipline and responsibility, and the edge of the known. It is the planet associated with death and karma, reaping what you sow, the reality of hard work and mastering life through trials and maturity. Saturn rules teeth, the skeleton, knees and skin.

How does one think of cooking with Saturn?

Saturn food would be that which sustains and nourishes, does the job so to speak, without any fuss and bother, without any lavish extras or expensive outlay. Saturn is traditional and represents the past, family traditions and parental controls. Remember the old days when Father would come home from work and all were summoned to the table to eat on their best behaviour? God forbid if you left any food on your plate. From this, we may think of traditional foods that feed the whole family on a budget, like roasts and bakes, pies, stews and soups, things that may take time to cook and develop on stove tops, things that are not fancy and do not have too many ingredients or exotic, hard to get ingredients. Things that are contained in crust or pastry like pies and calzones and the like would also suit.

Saturn foods include all root vegetables that need to be pulled from the ground - potatoes, carrots, parsnips, beetroots, onions, garlic etc. Plants and Herbs that tend to be bitter and detoxing, woody and rigid, strong and tenacious that can grow in places that are dry and inhospitable are also understandably Saturn-ruled. Herbs of Saturn are also those that detox the body and heal bones, wounds and skin and can help manage pain like nettle and comfrey, arnica, valerian, and hemp, not necessarily used for eating.

Hearty foods like spinach and cabbage and tough grains like barley, buckwheat and millet belong to Saturn. Meats are mainly pork and bacon, bones and gelatines that are made with their by-products. Also, anything contained within a shell, like walnuts, almonds, brazil nuts, anything hard to crack like coconuts. Some seafood fits here for that reason like oysters, scallops, prawns and crabs.

The colour black, ashen colours and deep browns would suit Saturn, and also heavy fabrics and traditional homewares that are classic and practical. Rings of various kinds could add a symbolic touch to this them as well.

With all this in mind, we decided to cook something that was a staple, something that could be cooked on a budget, something that was no fuss, but gave good results, something classic and traditional that used bones, root vegetables and may remind you of what you did not like as a child, but parents insisted was good for you!

SATURN SOUP

We chose to make a Saturn Soup, a traditional go-to that can be made on a budget and perhaps with no fuss ingredients and shopping lists. Our choice of ingredients begins with a good stock made from ham hocks and classic vegetables. Making a classic stock may seem more Saturnine than we think, as making a good stock, takes time for best results and to strengthen flavour, as we also need to skim the top of scum and impurities. A good stock is a base for many other dishes and what better to go with a classic hearty soup, with croutons using up day old bread?

STOCK and HAM

• 2 x ham hocks
• 1 x onion
• 2 x carrots
• 2 x stalks celery
• 1/2 whole garlic head
• 1 tsp peppercorns
• Add sprigs thyme, rosemary, bay leaf

Preparing this one day prior is ideal. Add all ingredients and top with water until just 2cm above. Slowly bring to boil, then simmer for 3 hours skimming off fat and impurities whilst cooking. Drain solids from liquid. Keep liquid in the fridge until using. Prepare ham by pulling cooked meat off the bone and discarding extra fat, sinew and set it aside.

CROUTONS

Use whatever day old bread you may have. Cut it into cubes, strips or other shapes, and lay on a baking paper on an oven tray. Toss lightly in olive oil, sprinkle with salt and fresh rosemary and bake for 10-12 minutes.

SOUP

• 1 x onion diced
• 1 x stalk celery diced
• 1 x carrot diced
• 1 x parsnip diced
• 1 x potato 2tbs olive oil
• 1/2cup pearl barley
• 5 cups stock
• 1 x tsp caraway seeds
• 1 x tbs seeded mustard

Dice onion, carrot, celery and cook in olive oil until translucent. Add potato and parsnip. Pour in stock and barley. Cook gently for 35 minutes. Skim if necessary. Add pulled ham, seeded mustard and caraway. Stir and warm for another few minutes.

Serves 6-8

SERVE

To serve we used a classic soup tureen that even resembled Saturn and its rings, and matching soup bowls. Serve with warm croutons. We added a few walnuts and some nettle pesto.

The secret to a great soup, is a good stock!

Enjoy!

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Published in: Timelords Magazine, August 2024

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Authors:

Peta Santos and Julija Simas

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