Saturday, June 9, 2018

Food brings us together

A legend in the mundane culinarry world has passed on. The lesson he left behind, food binds us. It binds us in all we do, we all have to eat. It can be an ice breaker, it can be the cement for a long lasting relationship and it can open doors for cultural exchange.

In the SCA we engage in many ways, textiles, stories, fighting, but we all need to eat. In our hobby exploring and honouring cultural ideas and identities that are foreign to us not only in geography but in time, is not only cool but encouraged, discussed and enjoyed. In the end we all need to eat. I can only hope that the food I make in a small way helps facilitate this sort of openness and exchange.

Thursday, June 7, 2018

A silver anniversary

June marks 25 years that Drachenwald has been a Kingdom, it also marks my being in the SCA for 25 years, and to celebrate both of these things I will be cooking. It may seem odd to most people to be excited to celebrate by cooking for 120 people but I'm not the average person.

So, the logical question now is what am I cooking? Let me answer that for you.

I have prepared the menu for Friday lunch, Saturday lunch and Saturday's celebratory feast.  While the lunch menus are comprised of tried and true recipes, the feast will bring all new flavors to the tables.

Now the menu:

May eggs

Moorish eggplant
Armored capon
Rice casserole

Pork in lemon sauce
Soup of peas

Pickled game
Preserved beets

Fritters of spinach

Candied lamb
Crowned triangles

Desserts will be on a sideboard.
Tart of strawberries
Tart of plums
Custard fritter
Fried figs
Crostata of peaches

The recipes are all from the 16th century and represent 7 of the countries of Drachenwald.

Germany, England, France, Spain, Denmark, Italy and the Ottoman empire.

While I redacted most of the recipes myself, I sought outside help for 3 of them.

The candied lamb and crowned triangles come from Urtatim al-Qurtubiyya bint abd'  al-Karim al-Fass of the Principality of the Mists in the Kingdom of the West.

The pork in lemon sauce comes from Drachenwald's own Master Giano Balestriere.

I chose each of these people based on recommendations and experiences with them. I understand my own allergies tint how I look at recipes as well as what I choose to cook and redact. In most cases this is not a problem but in such a case as the feast where I wanted a wide variety of dishes I turned to those with the experience to provide what I could not.

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.