HERB - what I'm working on

[Gaylin Walli]

I managed to step into the apron for the head cook at the Midrealm's
Spring 2000 Coronation. Most of the stuff that I've been working on
recently is working out the buying schedule for those dishes that can
take advantage of sales (e.g. the baking taking advantage of holiday
baking supply sales and nut sales and such). I should be able to get
a confirmed menu plan toda.

A considerable amount of my efforts have centered on trying to
work in my greatest love for plants and herbs into the feast itself
without sacrificing any of the balance and esthetics that my cookbook
would have me put in place to begin with. I'm working exclusively
from Platina's "De honesta voluptate" and trying very hard to work
with his concepts of balance and appropriate dishes at appropriate
times (of the year, of the day, in the courses of the meal itself).

You know what? Working in herbs and plants is a lot harder than it
sounds. Fresh herbs in the dishes will be something I strive for.
But other ways? Difficult. Do we have examples, perhaps paintings
or frescos or such of mid 15th century Italian feasts that show the
tables of the feast and what's on them? Platina says flowers in a few
places for Spring foods. Pliny might be a good source since Platina
obviously stole...er...made use of his Natural History. :)

Something to chew on, eh? *grin*

Cheers,

jasmine
iasmin de cordoba, gwalli at infoengine.com
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