bunnyjadwiga (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bunnyjadwiga) wrote2006-06-30 12:13 pm
bunnyjadwiga) wrote2006-06-30 12:13 pm
Entry tags:
Millet polenta followup
Well, after leaving the millet mixture in the fridge for 48 hours, I got it out last night and prepared to fry it.
First I poured off the liquid on top. Then I tried to slice it.
It was definitely too wet/gooey. Drat!
So, we fried some in butter in globs. Interesting, but it kept falling apart when I went to turn it.
Still, it was fried starch-- what could be bad? Especially with cheese.
Sarah wants to try it again with broth in the cooking water, and I want to use less liquid.
However... there is a problem. There are three dishes I had already planned on for the meal:
Eggplant Morisco
Lombardy Sops
Carrot-Cheese Pie
that all have cheese. That makes a 4th cheese dish. Hm. That may be too much dairy.
Drat drat drat.
Back to the drawing board, I guess: I could do plain rice and barley or bulgur with almond milk...
First I poured off the liquid on top. Then I tried to slice it.
It was definitely too wet/gooey. Drat!
So, we fried some in butter in globs. Interesting, but it kept falling apart when I went to turn it.
Still, it was fried starch-- what could be bad? Especially with cheese.
Sarah wants to try it again with broth in the cooking water, and I want to use less liquid.
However... there is a problem. There are three dishes I had already planned on for the meal:
Eggplant Morisco
Lombardy Sops
Carrot-Cheese Pie
that all have cheese. That makes a 4th cheese dish. Hm. That may be too much dairy.
Drat drat drat.
Back to the drawing board, I guess: I could do plain rice and barley or bulgur with almond milk...
no subject
I've decided to hold out some of the cooked millet for people with dairy issues, but go ahead with the polenta. While cooked plain millet is documentable for our period, I don't have good documentation for it in the Iberian peninsula, and this feast is special: I've been asked to make it as documented as possible. So, as close as I can go with an original recipe from that place, the better.