Monday, March 26, 2018

Sauce modified

Working with what I have I have redacted once again, A White Ginger Sauce for Capons.

Please see the following:
125 g fresh spinach
20 g peeled, finely grated, ginger
1Tbsp red wine
1 Tbsp white wine vinegar
1 Tbsp sugar
1 1/2 Tbsp dry rubbed sage

At the moment I did not have fresh sage available to me. I intend to do this again when I do.

Method; I used my stab mixer to puree everything to a fine mush / liquid. I added the dry sage half of a tablespoon at a time, letting it set a few hours between each addition. The mixture has now Sat two days and tastes very good. It is however changing color to a dark green/ black instead of the vibrant green it initially was. The taste is good though.

Meant to be served " raw " this sauce is uncooked and also served cold. With capon or other fowl.

Friday, March 16, 2018

Another how did I miss that!

So as I make my way through coronation planning I am reviewing recipes. I wish to redo something I did at KWDS which is simple roasted sliced meats for lunch. This time I would like to add some sauces on the side. As I'm reviewing a sauce recipe I re read the original recipe and find I completely missed an ingredient. I completely missed it! Now to redo the recipe.

Tuesday, February 13, 2018

More life but some light

For those that don't know me personally my life had a severe down swing.

While things are still not great they are getting better.

French cooking is just as boring to me as English, lol! Trudging through a 16th century (translated)text. Ugh! Finally have hit on a dish that looks remotely interesting about 2/3 of the way through the text.

Wednesday, May 10, 2017

While I am here

It seems when the mundane life gets busy the blog falls by the wayside.

I really should get back to blogging I miss it and have come to the revelation that stuff is missing from here that I thought was here. Hopefully either tomorrow or later I can get back to it and make it a regular part of my routine.

Wish me luck!!

Monday, July 11, 2016

A story, Isabella of York

Prior to coronation I met with a friend, she happened to be the event steward as well. We started talking as we sometimes do about the SCA as a whole. Our experiences and other random things. This day we touched on a the subject of influences. People who made statements and influenced us along the way, either immediately or later on in our "career" paths. So I will relate my story, don't worry it is short.

I had been in the SCA at least 5 years, I am not sure how long or when this was but I was at an event and had the chance to speak with a laurel about her beautiful garb. She wore exquisite Elizabethan. The event I was at was Pennisc a 2 week camping event where the mud and dust can and will stain your clothes. I asked her about her garb, was she not worried about ruining it under such conditions. I had seen her in fine silks, rich velvets and stunning but expensive brocades all week long. Her answer was simple but stuck with me and in recent years has filtered into my own SCA life. Her answer was, "Do you think they worried about such things? These are clothing, not costumes."  It took years for me to truly understand. It took until I found a style that i feel is clothing for me and not a costume i put on and now I wear silk to cook in a kitchen for 40+ people at a time.

Thank you Isabella of York, this small conversation. This small bit of time and advice given to me has changed me. You may not ever remember this, but I do and will be in your debt until I have changed someone the way yo have changed me.

Friday, July 8, 2016

Vegetarians are people too

I have always tried my best to accommodate people with dietary restrictions. Having 2 of my own I know what it is like to show up to a feast and find that 2/3 of what is served to everyone else will either make me sick or kill me. To be offered a "substitute" of more bread or starch instead of a protein like everyone else. I used to carry "emergency" food with me to events because I could never guarantee that there would be enough for me despite warning the cook and despite paying full price. I was never one to complain, I have never expected catered service but what I did expect was communication and consideration. 

The last 3 events I have cooked at (and all the others as well) I have tried very hard to be in constant contact with those who have dietary issues. Emails for clarifications and private messages to check on details. I have only ever once needed to tell someone I could not accommodate them. If it had been a smaller event I would have been able to do something but one of 150 people makes it impossible.

Anyway, the last 3 events my personal accomplishment has been the compliments from those that needed "special" attention. After KWDS I was complimented by a young woman with gluten issues. After AiA I was paid a very high compliment. She said that for the first time ever I managed to provide for her and she did not feel left out or hungry at the event. After this last event I had not one but 2 compliments from the vegetarians, praising me for making them feel included in the full feast experience. One was surprised (she is from out of region) about the attention I gave to the vegetarian menu substituting protein for protein and not just giving an extra helping of starch. She was much appreciated thanked me several times. This attention was not only paid to feast but to lunch as well where she was again surprised. Feast though is where it is most noticeable where one is "different" or apart from the others and to be told that they didn't notice this and they felt included and comfortable. This is an achievement I am most proud of. It was my privilege to be able to serve them and make them at ease.

Monday, July 4, 2016

Redacting on the fly

Sometimes it just has to be done. either you forget part of the recipe or you run out of time or sometimes you just want the challenge.No matter why we do it, it sometimes needs to get done. Coronation was no exception.

What was redacted on site? Quite a bit bt specifically I am referring to the chicken. Or more so the "marinade" of the chicken.

Page 199 recipe 126 Various ways to sauté a capon

More than half cook the capon in salted water, quarter it, and let it sit for eight hours in a mixture of white wine, vinegar, must syrup, pepper, cinnamon, cloves, nutmeg, ground coriander, and crushed garlic cloves. Take it out, flour it and fry it in melted rendered fat. When it is done, serve it hot, dressed with a sauce of the same seasoning.


After it has been taken out of the mixture, you can also finish off cooking it on a grill without flouring it. 

The recipe itself is straightforward enough. It was just a matter of enough marinade and getting the taste right, so we began. Wine, vinegar and spices all into the pot. We tasted and stirred and tasted some more. Our results were thus.

2 liters of white wine
500 ml of red wine vinegar
1 liter of mst syrup (4 liters of grape juice boiled down to 1 liter)
3 Tbsp ground cinnamon
1 Tbsp ground cloves
4 tsp Ground nutmeg
1 Tbsp Coriander
About a dozen whole cloves
and then garlic, I believe about 2 heads. Oddly it didn't get written down.

Stir let rest, stir again. We placed it over the warm boiled chicken and then set it aside overnight.

Due to illness, instead of grilling the chicken it was done in the oven. It still tasted lovely! I think grilled it will spectacular. Quite tender and juicy. I have even tried it cold from my fridge and it is wonderful. We served it with the rest of the garlic sauce on the side. I am quite happy with the way this turned out.

Side note: we used this amount on about 100 chicken pieces. We could have made more marinade to cover them completely but they were "turned" in the morning to get coverage. I think 1/2 again to double the recipe would have been sufficient.