bunnyjadwiga: (Default)
http://www.rtbi-online.org/feast.htm

Note that if you kindly volunteered to help, there will be NO CHARGE for the food (though you might end up eating in the back room!

Yeah, it's pricey, though in line with the regular fundraiser costs in our area of North Jersey. I guarantee attendees will get value for their money, and take home some doggie bags. :)

Brighid ni Charain who translated de Nola's Libro de Coch in the Florilegium has been asked to come and plans to be there to speak.
bunnyjadwiga: (Default)
We had these extra pears and apples that we had lost track of in the fridge, which needed to be used. And we have this baby who should have fruit to eat that isn't already pureed.

So:
4-5 pears peeled, cored, and chopped
4-5 apples peeled, cored and chopped (or any combination of apples & pears, with the bad bits cut out)
Prune juice-- and pear juice, if you happen to have any the baby won't drink-- to half cover.
2-3 large dates, pitted and chopped small
Ginger, Cassia Cinnamon, Powder Douce if you have it
large spoonful of mincemeat mixture

Cook in the crockpot on low for six hours or longer, until you get bored and want to package it up.
bunnyjadwiga: (Default)
Last sunday, I got a taste for pork with dried fruit. And there was this crockpot.

So I split a pork loin into 2 roasts, and put one in the crockpot with dried fruit and wine and all kinds of spice and some carrots... and it was good, but I didn't write down the recipe. On the other hand, on Tuesday I did something similar with Chicken Thighs and I *am* writing it down:

4 skinned and defatted chicken thighs, bone-in.
4 carrots, peeled and cut into coins
4 cloves of garlic, chopped up
about 8-10 rounds of dried apple, snipped up to 1" size
5-6 dried apricots, cut up small
4 dates, pits removed, chopped very small
about 1/4 cup of raisins
Liquid: equal parts prune juice* and white wine
1 very heaping tablespoon of jarred mincemeat mixture**
Onion Salt***
Shallot pepper ****
Cassia cinnamon, ginger, 1 blade mace,

Cook on high for 4 hours or until you remember to eat it.

*We got this prune juice for Beekman a while ago, but he wouldn't have anything do with it, and it's sitting in the fridge. Did you know prune juice is not made by juicing prune plums, but by water extraction of dried prunes (prune plums)?
** I got this at a discount place a while ago, and it is handy for certain types of cooking. I haven't made a pie with it, but we did make a chutney with it a while ago, which is why we have an open jar in the fridge.
*** we were out of onions
**** there was about a smidge left in our Penzey's container. time for a Penzey's order! Wee-HA!

We served this with the leftovers of a Millet-Quinoa dish (from Mollie Katzen's Vegetable Heaven) that is so quintessentially vegetarian-cuisine that you expect it to spontaneously manifest a garnish of alfalfa sprouts... we made a little much of it and it just doesn't go with everything.
bunnyjadwiga: (Default)
From Markham's English Housewife, reformatted for my own convenience:


Of boiled meats ordinary

It resteth now that we speak of boiled meats and broths, which, forasmuch as our housewife is intended to be general, one that can as well feed the poor as the rich, we will begin with those ordinary wholesome boiled meats, which are of use in every goodman's house: therefore to make the the best ordinary pottage; you sahll take a rack of mutton cut into pieces or a leg of mutton cut into pieces; for this meat and these joints are the best, although any other joint, or any fresh beef will likewise make good pottage:
and, having washed your meat well,
put it into a clean pot with fair water, set it on the fire;
then take
  • violet leaves
  • endive
  • succory
  • strawberry leaves
  • spinach
  • langdebeef
  • marigold [calendula] flowers
  • scallions
  • and a little parsley

and chop them very small together;
then take half so much oatmeal well beaten as there is herbs, and mix it with the herbs
and chop all very well together:
then when the pot is ready to boil, scum it very well,
and then put your herbs,
and so let it boil with a quick fire, stirring the meat oft in the pot,
till the meat be boiled enough, and that the herbs and water are mixed together without any separation,
which will be after the consumption of more than a third part:
then season them with salt and serve them up with the meat either with sippets or without.

Michael Best translation, page 74.

So, we take our mutton or beef, cut up,
wash it,
put it in a pot with fair water, on the fire (possibly a new ceramic pot)
chop up our herbs
take half as much oatmeal as we have herbs
chop herbs and oatmeal together.
When the pot boils, skim off the scum
and then add the herb/oatmeal mixture
and boil until it is reduced by one-third and the herb/oatmeal mixture is porridgey.
Salt to taste.
Serve with sippets (toast triangle-like objects) or without, the pottage along with the meat.
bunnyjadwiga: (Default)
From "Experience and Children's Eating Behavior," Birch & Fisher.



Our group investigated the effects of repeated exposure to new foods on children's preferences for these foods and found that with repeated expsure, many new foods that children initially rejected were accepted (Birch & Marlin, 1982). However acceptance does not come immediately but make take 8-10 exposures and must involve tasting the food; looking at and smelling it are not sufficient to induce increased acceptance (Birch, McPhee, Shoba, Pirok, & Steinburg, 1987). Unfortunately, parents do not often appreciate that a child's initial rejection of a new food (a) is normal, (b) reflects an adaptive process, and (c) may be followed by increased acceptance of the food after the child has repeated opportunities to eat it. The commonly held view is that the child's initial rejection of a food reflects a fixed, immutable dislike for the food. As a result, the child may be viewed as finicky, and the new food may not be offered to the child again, eliminating any opportunity for the child to learn to like the food. The child's neophobia plays a central role in early food acceptance. The fact that early and repeated opportunities to eat new foods can change initial rejection to acceptance underscores the critical role of parents in selecting the array of foods offered to their children.

Our group recently investigated infants' responses to their first solid foods and whether their acceptance of new foods was enhanced with repeated exposure (Sullivan & Birch, 1994). Infants 4-6 months old were fed a novel vegetable on 10 occasions, several times each week by their mothers, and intake of the vegetable was measured before, during and after their opportunities to each the food. Infants were videotapes while eating, and adults rated the videotapes for the infants' acceptance of the foods. Over the exposure series, infants showed dramatic increases in intake of the vegetables, doubling their intake from about 30 g to about 60 g. An unanticipated result was that the results differed for formula-fed and breast-fed infants; increases in intake were most dramatic in the breast-fed infants. We hypothesize that this greater acceptance of a novel food by breast-fed infants is due to their greater experience with a variety of flavors, which pass from the maternal diet into breast milk. Recent research reveals that flavors ingested by mothers are present in breast milk and that infants respond systematically to these flavors (Mennella & Beauchamp, 1991a, 1991b). Research with animal models has shown that young animals who experience dietary variety show much more ready acceptance of novel diets than do animals whose dietary experience is limited to a single diet (Capretta, Petersik, & Stewart, 1975)."


- From Why We Eat What We Eat: The Psychology of Eating, Elizabeth D. Capaldi, ed. (Washington DC: American Psychological Association, 1996), p. 132-133
bunnyjadwiga: (Default)
From August09


I've been reading Hungry Monkey: A food loving father's quest to raise an adventurous eater by Matthew Amster-Burton (you should too, it's very funny as well as foodie). Mostly because I'm terrified of Beekman growing up to be a picky eater: we already have one serious picky eater, and because of the way I was raised, it makes me want to tear my hair out. Two of them will drive me right off the edge. (I know, picky eating usually peaks at age 4; I figure since Miss B. will be 14 and probably not speaking to any of us, the two of them will live on ramen noodles and salami sandwiches that year.)
baby foodie stuff here )
So, yes, my baby had creamed weeds for his first successful vegetable.

(We'd tried mashed potato but that came RIGHT back out; I was appalled and considered having a maternity test; nobody in my family has ever turned down mashed potato-- it's the traditional first food!_

allergies

Aug. 14th, 2009 04:11 pm
bunnyjadwiga: (Default)
My co-worker alerted me to a sidebar in a article in New Scientist, which claimed
  • Location division in apple allergies: "People in northern and central Europe are more likely to be allergic to uncooked apple flesh, while an allergy to apple skin is more common in southern Europe."
  • "Iceland is a hotspot for fish allergies."
  • "Switzerland is a hotspot for celeriac allergies."
  • "The Mediterranean is a hotspot for peach allergy."

(source: Andrew Watson, "If the Nuts Don't Get You, The Apple Will," New Scientist, 1 August 2009, p. 28-31.)

-per Jaella, I already know that Finns have a disproportionate amount of lactose intolerance.
bunnyjadwiga: (Default)
What to bring to the potluck if you don't cook:
http://www.bayrose.org/AandS/handouts/What%20to%20Bring%20to%20the%20Potluck.pdf
A nice little handout, if a little heavy on the godecookery.com site (the contributory nature of that site makes it... difficult). Of course I think I could do better, and of course I haven't. :)

Intro to medieval food: http://www.advancenet.net/jscole/introfoodclass.pdf

A great sauces handout: http://medievalcuisine.madpage.com/classes/Sauces_Handout.pdf
with charts and humors and everything!

My much less impressive sauces handout:
http://www.gallowglass.org/jadwiga/SCA/cooking/sauces.html

NOT EDIBLE:

Perfectly preserved 300 year old broom found in monk latrine:
http://www.thelocal.de/society/20090527-19547.html
bunnyjadwiga: (Default)
Stumbled across this article by Kirrily Robert:
http://katrowberd.elizabethangeek.com/articles/veg-cooking.mhtml

I especially like the charts of 2 menus with period food and of a number of period vegetarian dishes. Go, read, eat! It almost makes me want to think about food.
bunnyjadwiga: (Default)
So, the other night I dreamt that, at the behest of Baron Jehan and Master Luke Knowlton I was putting together 'a little banquetting stuffe' for a display at 12th night, from things I had sitting around the house. (Yes, this IS Gise's fault.) These included Figs in the French Manner, Jordan Almonds, pears in syrup, some unusual pickles-- not generally a banquetting stuffe-- and, for some reason, possibly some Peeps Bunnies. [Even in the dream, I hesitated over these, trying to decide if I was going for something more in keeping with the periodness of the challenge or for a Knight's Tale interpretation thereof for those who aren't familiar with late period banquets.]

You think it might be time for me to clean out my cupboards? *rolls eyes*
bunnyjadwiga: (Default)
This was one of the things I put on the St. Luke's dayboard-- it's one of my never-fail recipes-- but I didn't have it in the documentation. It makes a nice cookie dip or fruit dip, and if you use 'potcheese' (soft cheese) rather than ricotta, or keep it really cold, it also makes a nice spread.

Food for Angels
From the Libro de Sent Sovi, translated in Santich, Barbara, The Original Mediterranean Cuisine (Chicago: Chicago Review Press, 1995)

Angel's Food
If you want to eat the fresh curds, put the curds in the mortar and pound with some good white sugar. And when pounded together, blend in some rosewater or orangeflower water, and put it in bowls or dishes or whatever you like; and serve it at table... And you can do the same with fresh cheese, which is better, and it is called angel's food.


2 lb container ricotta cheese
several tsps orangeflower water
sugar to taste

I was in a hurry, and the ricotta I had was some my mom had in the freezer, so it was broken in curd. However, for a sweet dish, I had the perfect helper on hand-- a teenage girl. I had her dump the ricotta in a bowl and mix it. I added several generous splashes of orangeflower water -- I use that more often than rosewater because some people have an automatic rosewater=soap reaction; someone once said "I feel like I'm eating face cream"...
Then I handed her the box of sugar and said, "This dish is called food for angels. Keep stirring in sugar and tasting it until it tastes like food for angels.
I believe everyone in the kitchen tried it at some point, and it was nummy.

Also, you can substitute splenda for the sugar if you want. :)
bunnyjadwiga: (Default)
Dayboard served 12:30 pm to 4:30 pm

- Hen in Broth
- Lentil Puree with herbs and cheese
- Roast beef (Sabrina Welserin)
- Ham
- 4 types of cheese
- Salat of Green Herbs
- Radish Salat
- Black Grape Sauce
- Cinnamon Mustard (Viander de Taillevent)
- Plain Mustard
- Aquapatys (boiled garlic)
- Bread (rye, wheat, white)
- Butter
- Cheese spread (commercial, Boisin brand)
- Raw Vegetables: Celery, Carrots, Turnips
- Nuts: Pecans, Walnuts, Almonds
- Dried Apricots
- Apples (Stayman, Rome, Cortland, Gala)
- Seckel Pears
- Red and Green Grapes

Added Dessert-type foods (Came out about 2:00)
- Snow (Sabrina Welserin: whipped cream on sugared toast)
- Food for Angels (ricotta cheese, orangeflower water, sugar)
- Vanilla Pizzelle Wafers (they don't sell rosewater ones...)
- Rumpolts Flooded Apples
- Hais (date nut balls; Cariadoc's redaction)
- Gingerbrede
- Jordan Almonds
- Candied Ginger
bunnyjadwiga: (Default)
At the end of the dayboard, I checked the kitchen and, shocked, went out and sat down next to Olwyn.
"We're definitely not in Kansas anymore, Olwyn."
"Yes, but?"
"They didn't eat all the boiled garlic."

( The event and the dayboard went great. More info later.)
bunnyjadwiga: (Default)
So, we have two heads of cabbage at home, and Sarah is urging me to palm one of them off on St. Luke's.
Last night I made braised cabbage in the style of buttered worts, and that was pretty good; should I go with that, or this recipe:

Caboches In Potage. IIII. Take Caboches and quarter hem and seeth hem in gode broth with Oynouns y mynced and the whyte of Lekes y slyt and corue smale and do ├żer to safroun an salt and force it with powdour douce.-- Forme of Cury
bunnyjadwiga: (Huh?)
Just a note to remind myself and anyone else who cares what we served for Sunday morning breakfast at the Tournament of St. Joseph.

This is one of those things where I try to get something as close to what is 'traditionally' served there and also as close to period as I can.

French Toast (pain perdu-- bread dipped in  egg yolk mixture, fried in butter, and topped with sugar)
Rice pudding with almond milk
Oatmeal (oop- rolled oats not grits)
Mushrooms (funges: mushrooms boiled then fried, with a little onion and some pepper, nutmeg and coriander)
Onions (based on the Roast Onion salad recipe, but with some changes: onions were cut into strips and baked with olive oil, then spiced with salt and pepper)
Bread and Butter
Strawberries, Peaches, Plums, Grapes
 Sausage gravy and biscuits (OOP)
Orange, apple, and concord grape juices (OOP)
Roasted ham (spiral sliced) (I meant to provide bitter orange juice and cinnamon with this, to make it into carbonadoes, but I got distracted).

We meant to make Chersye -- cherry pudding- but ran out of time. Last time I did this, I served a plum mousse which is redacted in Redon's <I>Medieval Kitchen</I>.
bunnyjadwiga: (Default)
The wierd things you find on the Weather Channel page!
http://climate.weather.com/articles/organicfood.html?page=1
Includes lists of fruit and veg most likely to contain pesticide residue, and the ones least likely to.
bunnyjadwiga: (Default)
Reposting for my other peeps:

Antique Infant Feeding devices:
http://wdmem.blogspot.com/
bunnyjadwiga: (Default)
I'm thinking of putting together a list of "easy to make medieval dishes" and I thought I'd start where I started, with Armored Turnips. For those who aren't familiar with them, they are a sort of turnip au gratin, or as some people have put it, turnips as cheese substrate.
Platina book 8
Cut up turnips that have been either boiled or cooked under the ashes.
Likewise do the same with rich cheese, not too ripe. These should be
smaller morsels than the turnips, though. In a pan greased with butter
or liquamen, make a layer of cheese first, then a layer of turnips,
and so on, all the while pouring in spice and some butter, from
time to time. This dish is quickly cooked and should be eaten quickly, too.



[Poll #1159629]
bunnyjadwiga: (Default)
How to screw up, for the home preserver:
http://sharonastyk.com/2008/03/19/screwing-it-up-a-manual-for-the-new-home-preserver/

Only those who have done large scale food storage know how funny this is. (Yes, I added my own stuff in the comments.)

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