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SCA Recipe sharing
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Below are the 10 most recent journal entries recorded in the "Recipes for SCA and midevil times" journal:[<< Previous 10 entries]
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06:06 pm
[kmelion]
[Link] |
A question of lentils
A Rabbi was writing about the lentil soup Jacob was making and how his brother Esau demanded it. Lentil soup is not red
The popular belief is that it is specifically RED lentils but as the Rabbi explains, when red lentils are cooked, they are no longer red in color.
His question is why is there such an emphasis on the redness of the lentils if in fact once it was cooked, it wasn't red at all.
He seems determined to disbelieve those who say that perhaps the lentils of thousands of years ago were not the same as what we have today simply because he hasn't been able to find anything that would support this theory.
So I was wondering if anyone happens to have any info on whether or not the lentils of yesteryear are different from the lentils we eat today.
x-posted in various SCA LJs.
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08:39 am
[kmelion]
[Link] |
Planned Menu...
For the Shire of Maale Giborim (Incipient) 8th Night (of Chanukah) event:
First course:
Cheeses, pita, olives and other pickled vegetables
Second Course:
The fried course: cauliflower latkes, onion and zucchini latkes and tomato latkes served with sour cream, yogurt and dill sauce and yogurt and cucumber sauce
Main course:
Spanikopita
Baked St. Peter's fish
Fried eggplant
Macedonian Salad
Something else, probably a grain
Dessert:
Baklava
Fresh fruit (strawberries are coming into season!!!!)
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03:47 pm
[patsmor]
[Link] |
Traveling Dysshes -- note on availability
Pardon the small commercial, please. I noticed the mention of our cookbook, and wanted to say that the 2nd edition (which has been out since 2004) is available on eBay now -- you can find it here:
http://cgi.ebay.com/Medieval-Cookbook-Traveling-Dysshes-SCA-LARP-Historic_W0QQitemZ150037143090QQihZ005QQcategoryZ20475QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
(Ugh, horrible, I know.)
Enjoy!
siobhan and Cordelia
Current Location: at the keyboard
Current Mood:  cheerful
Current Music: wind chimes and bird chirps
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01:45 pm
[kazahleenah]
[Link] |
Golabki (polish)
***This recipe is Baroness Jadwiga Marina Majewska's, of SCA home group Cum an Iolair, a Canton of the Barony of the Forgotten Sea... belonging to House Leatherwolf so please denote all ravings on how delicious this dish is to her. (and it IS yummy!!!)***
GOLABKI
(Stuffed Cabbage Rolls)
Cut the core from a 3 lb. head of cabbage and remove wilted outer leaves, setting them aside for later use. Place the cabbage core-side-down into a pot of boiling water deep enough to cover the head, and cook for several minutes. Carefully remove the softened outer leaves and set aside. continue cooking and removing leaves until you get to the undersized ones which should also be reserved. Trim the thick center vein from the bottom of each leaf. (Another way is to pound it a bit with a meat mallet to soften it, taking care not to damage the leaf.)
Take the soften leaves, lay flat and place 3 heaped tablespoon of filling, shaped into a roll, at the center of each leaf, perpendicular to the stem. [See insurrections below for making rice and meat filling.] Fold the sides of the leaf over the filling then roll them up, starting at the stem end. (The rolls may be tied with string, but this isn't really necessary if you carefully place them seam-side down.
Line a roasting pan with half of the wilted, damaged, undersized or otherwise unused cabbage leaves (to prevent burning when the rolls are cooked). Place the cabbage rolls in the roaster side by side (seam-side down). The rolls may be stacked in layers, preferably no higher than two layers, but at the vary most three layers. Pour 2-3 cups of liquid over the rolls. This can be a broth or the remainder of the liquid that the cabbage was par-boiled in. Top with remaining unused leaves (to prevent scorching), cover the pan and bake in a 350 degree oven for about 2 hours. Switch off the oven and let stand for at least 30 minutes before serving.
A sauce to pour over the Golabki is made from the liquid left in the roasting pan after cooking, 2 cups of sour cream, and salt, pepper and paprika to taste.
~~~RICE AND MEAT FILLING~~~
Simmer finely chopped medium-sized onions in 3 T. butter until golden and tender. Combine with 2 cups slightly undercooked rice and 1 lb. ground meat (any combination of beef, pork or turkey works well). Mix in 1 egg and season to taste with salt, pepper and paprika. Combine ingredients well and fill cabbage leaves as noted above.
The ratio amount of meat to rice can be adjusted to taste and/or cost requirements. There is also a multitude of alternate combinations that can be used for filling, including sausage meat only, groats and mushrooms, chicken, cheese, ham, etc.
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12:31 pm
[mstres_corvina]
[Link] |
dessert from scotland
Clootie Dumpling (spiced fruit dumpling)
Serves 8-10
4 oz whole meal flour
6 oz fine brown bread crumbs
4 oz beef suet, finely chopped (butter may be substituted)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cumin
4 oz sultanas
4 oz currants
2 tablespoons black treacle
2 eggs
1 large cooking apple
Juice and zest of one lemon
Fresh orange juice to mix
A square of cotton or linen cloth, about 22 inches square
Boil the cloth for a few minutes and then spread it out on a table (use tongs etc. to prevent burning yourself). Quickly sprinkle with about a tablespoonful of whole meal flour and toss the flour to coat the main centre of the cloth quite thickly. Stir the treacle into the eggs and then place into a bowl with all the other ingredients and mix to a stiff consistency with a little water. Place in the center of the cloth. Bring up the edges and tie with a string, leaving a little space for expansion due to the inclusion of the baking powder. Hold the tied ends and pat the cloth into a round shape. Place the pudding into a pot of boiling water, which should come halfway up the side. Cover and simmer gently for 4 hours. Occasionally check and top up the water if necessary. Once the pudding is cooked plunge it into cold water for about one minute to release it from the cloth. Remove the pudding to a bowl and untie, cover with a plate and reverse it. Peel off the cloth and place the pudding into a hot oven to dry off the skin. Serve hot with any accompaniment like (custard, brandy butter etc.). Any left-over Clootie dumpling may be sliced and fried, alternatively wrap in foil and reheat in an oven (if reheating in a microwave oven do not wrap in foil).
NB. If this dumpling is being made for Christmas or New Year a few silver coins can be added to the mixture (wrapped in foil) for the children to find but be careful when serving to young children
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12:22 pm
[mstres_corvina]
[Link] |
evil grin for the Scots american heggis
1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 c water
1 small onion, coarsely chopped
1 large egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined.
Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.
Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes
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12:13 pm
[mstres_corvina]
[Link] |
cooked mutton
TO STEWE STEKES OF MUTTON
A Proper Newe Book of Cokerye, 1572
Take a legge of mutton and cot it in small slices, and put it in a chafer, and put therto a pottell of ale, and scome it cleane then putte therto seven or eyghte onions thyn slyced, and after they have boyled one hour, putte therto a dyshe of swete butter, and so lette them boyle tyll they be tender, and then put therto a lyttel peper and salte.
The Modern Version:
2 lb leg of lamb or mutton (this recipe also works well with beef)
1 pint dark beer or ale
2 onions, thinly sliced
1 tsp salt
pepper to taste
2 Tbsp butter
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender. Though it's not in the recipe, I've found that adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.
this is rather good
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12:10 pm
[mstres_corvina]
[Link] |
scotch eggs
Ingredients:
1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace, salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Method:
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.
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02:53 pm
[kazahleenah]
[Link] |
Stwed Beeff (Stewed/Braised Beef)
Enjoy!!!!
Recipe from Handout
2-3 lbs. of beef, cut in cubes for stewing
1/2 cup flour
2-3 onions minced
5 Tbsp. oil
5-6 cups beef stock
2 Tbsp. minced parsley
1-2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace
1/4 cup raisins or currants
4 black peppercorns
1/2 cup red wine
2 tsp. wine vinegar
pinch saffron
Dredge beef in flour and brown in oil. Bring remaining ingredients to a boil in a stock pot. Reduce heat, cover and simmer until meat is tender (about an hour to an hour and 15 minutes).
Source for Recipe Presented
Harleian MS 4016 - Redaction by Siobhan Medhbh O'Roarke
p. 56 Traveling Dysshes
Siobhan Medhbh O'Roarke. Traveling Dysshes: or Foods for Wars, Peace, and Pot-lucks. Copyright 1995, 1996 by Patricia O. McGregor.
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02:48 pm
[kazahleenah]
[Link] |
Caboches in Potage (Cabbage Soup)
1 head of cabbage, thinly sliced
2 large onions, thinly sliced
2-3 leeks, chopped
1/4 tsp. salt
4 cups beef broth
1/8 tsp. cardamom and coriander
1 tsp. sugar
1/8 tsp. saffron (optional)
Bring all ingredients to a boil and simmer for 20 minutes. (If you use instant beef broth, omit the salt.)
*Source for Recipe Presented
Forme of Cury - Redaction by Illadore de Bedagrayne
Gode Cookery page
Caboches in Pottage © 1998 Monica Gaudio http://www.godecookery.com/friends/frec39.htm
Online Forme of Cury facsimile *
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