Showing posts with label medieval cooking. Show all posts
Showing posts with label medieval cooking. Show all posts

Sunday, September 21, 2008

Chardewardon

Tonight we experimented with pears and such and the following is the result:



It's a...well, parfait? Fool? Whatever one would call a layered dessert--made with pear chardewardon (at Doc's suggestion--thanks!) and snowe with a pizzelle stuck in the top. The chardewardon was yummy, though I'd like to give it more time to cool next time. It reminded me quite a bit of a really hearty home made applesauce in flavor, though the texture was more custard-like. The cinnamon and ginger were really nice and the whole thing was pretty fragrant. The pears I used had some discolorations, as home-grown fruit often does, so I used a bit of red wine as well as white in which to boil them. It made it a bit of a deeper color. I'd like to see what colors would happen with different types of pears. I'd also like to try this with Harrow Delight pears, which are supposed to be quite smooth when ripe.

The snowe--as usual--was delicious, and it demanded a closeup.

Friday, September 19, 2008

Hie Thee Hence!



As some may have noticed, there are a couple new blogs in the "Random Blogs" List. One is the Medieval Cookery blog, the fantastic companion blog the medieval cooking website. There's lots of interesting information there.

Speaking of cooking, I recently came into possession of a bunch of home-grown pears (thanks Tif!) and I'm debating between using them for a pear tart (which is about what you'd expect - spicy, sweet, and in a pie shell) or Peeres in Confyt (which is poached pears in a sweet wine and ginger syrup--I've also seen it include juniper berries, which sounds kind of fascinating, though I have none to use). I'm leaning toward the second, partly since I'm abyssmal at making pie and tart shells.

Another blog--only one that deals with the wretched failures of cuisine, rather than triumphs--is the Cake Wrecks blog, which cleverly displays the most awful and ridiculous of cakes. Hilarity ensues.

Monday, September 08, 2008

Just a Nip

It's that time of year again--drag out the slow cooker, and prepare for yummy meals that require pretty much no work.

Today's experiment in kitchen puttering involved two large parsnips and a bunch of carrots.

Appetizing, right? Not really. I admit it. However, the finished product was really satisfying and yummy.

As a result of my recent fascination with medieval cookery and the like, I determined to try using parsnips in a dish, since I'd never even bought one. Here's what went down:

Into my slow cooker, I dumped-
2 parsnips, cubed small
a bunch of baby carrots
chicken stock
a good chunk of ginger, grated into mush
a goodly amount of grated nutmeg
cream
salt & pepper

I turned the slow cooker on around noon and let things simmer away on low until I remembered them in the later afternoon, when I dumped it into the food processor and blended well. I served with these nice little wheat biscuits I got from IKEA.

The result was a hearty soup with lots of interesting flavors. It's got a very mild sweetness and tangyness to it, because of the parsnips and carrots respectively. You can smell the nutmeg. We agreed that it deserved a place on the "Will Cook Again" list. The soup itself was satisfying enough to be a meal unto itself.

Yeah, yeah, yeah. I realize this soup looks suspiciously like a certain butternut squash soup posted previously, but about the only resemblance is the color. Swear.

Monday, August 18, 2008

Snowe, Redux

Aha! Remember that (not exactly) recipe for Snowe I posted a couple days ago? Well, the Medieval Cookery website actually relates a much more detailed recipe:

Source [Gloning, 16th cent. A Proper Neue Book of Cokery]: To make dyschefull of Snowe: Take a pottel of swete thycke creame and the whytes of eyghte egges, and beate them altogether wyth a spone, then putte them in youre creame and a saucerful of Rosewater, and a dyshe full of Suger wyth all, then take a stick and make it cleane, and than cutte it in the ende foure squsre, and therwith beate all the aforesayde thynges together, and as ever it ryseth takeit of and put it into a Collaunder, this done take one apple and set it in the myddes of it, and a thick bushe of Rosemary, and set it in the myddes of the platter, then cast your Snowe uppon the Rosemary and fyll your platter therwith. And yf you have wafers cast some in wyth all and thus serve them forthe.

Well, that clarifies everything! Heh. Actually, this page includes a modern version, with measurements, instructions, and all.

Friday, August 15, 2008

Gen Con the First: A Day One Rundown

This being our first experience with Gen Con, the world's biggest gaming convention, we thought we'd take it pretty easy the first day. We're staying in a lovely little B&B/inn just a few minutes from the convention center and several hotels participating in the convention. It's an arts and crafts era mansion that's been divided up into rooms, and ours has a charmingly high bed and ceilings, with tall windows overlooking the garden. It wasn't exactly what we'd planned on, but everything else was booked--with 27,000 geeks coming to town at once, that's hardly surprising. It was a happy accident, which we may consider doing again.

Gen Con Day One Highlights:

1. It is very weird to suddenly be surrounded by thousands of people with the same interests. As we walked from the parking garage, I had a growing odd feeling until I suddenly realized that we were surrounded entirely by nerds. Ahh. My people!

2. Is that Chewbacca I see? Why yes. It IS Chewbacca. Or at least, it was the very imposingly tall Peter Mayhew, who played Chewbacca in the orginal Star Wars movies. Interestingly, his hair looks pretty much like Chewbacca's hairdo.

3. We met and chatted with Luke Crane, the creator of our current indie game favorite: Burning Wheel. This is something that's true throughout the con--several times today we walked up to a booth to find that the person selling the game is actually the person who designed and wrote it. Surprisingly, designers and writers are more than willing to spend time chatting with you about things--not just hawking their wares, but chatting about what types of games you're interested in, their current favorites, etc. Other interesting chats with game designers included Ron Edwards (the father of indie gaming) who actually ran a demo for 4 of us to show us Spione, his recent project. It's a WWII game set in Berlin that uses playing cards to advance the story. We also had a chance to chat with Robert Bohl, who designed the game Misspent Youth, which we picked up.

4. This kind of goes along with #3 in terms of the sheer amount of interesting people we talked to. We ran into some of the guys from a favorite podcast, and had a chance to hang out with a couple of the guys who did translation and publishing for some of the first Japanese RPGs ever released in English.

5. Rebecca Guay. She was there. I waved. I love her art.

6. Indianapolis. It's a really lovely city. Lots of neat parks and squares, very clean, interesting architechture. It's been a pleasure to bumble around in it.

7. Tomas the Lapidary. He was not only selling a whole lot of very beautiful metal and stone jewelry, but he had his grinder right there and was making pieces. We got talking and it was really interesting to learn a little bit about working with copper. Fun human interest story: He was working on a headpiece for a woman who'd requested something to wear for her wedding--it was beautiful, incidentally. She'd expected it to take a few months, so it was a bit of a shock when he told her to come back in a couple hours for it. He was brushing and buffing it when I saw it, and I happened to be there when the bride-to-be stopped back. He'd exceeded her expectations so much that she burst into tears. He patted her with his big leather-gloved hand. It was very sweet.

A+ Number One Highlight of Day One was the lecture on Medieval Food Preservation by Daniel Meyers. It was absolutely fascinating stuff--the man was a veritable encyclopedia of information, and the lecture ended up with a huge question and answer session that yielded all kinds of interesting tidbits. I jotted down several recipes and ideas he mentioned. As if going to the lecture wasn't good enough, we ran into him as we were wandering toward the car, and got talking some more about medieval cookery and recipes. The topic wandered all over Western Europe as we stood on a street corner, and eventually the three of us ended up wandering into a cushy hotel lobby and ordering drinks, and talking. It turns out he and his wife and family live fairly near us, and he's going to have us over and teach us some more hearty medieval recipes! He was a really great guy. I'm kind of ridiculously excited to have made such a neat friend who's such a well of knowledge.

A recipe to round the night out:

Snowe
(no exact measurements, I'm afraid)

Whipping cream
egg whites
sugar
rose water--not the tiny perfume kind, the bigger bottles

Apparently if you add the egg whites to the cream, whip it, and add the sugar and rose water, it's just divine. As I was scribbling the recipe down, Ed started to ask if we were going to try making it. I nodded vigorously.