SC - Mediterranean Feast
Michael F. Gunter
mfgunter at tddeng00.fnts.com
Mon Jun 2 08:31:48 PDT 1997
>
> I am doing my first feast in September at Mooneschadowe Guardian. I
> want to use a mediterranean theme but I am having a hard time with
> vegetables. I am planning to do a marinated fresh vegetable platter
> as a first course but I haven't been able to find a vegetable dish I
> like to put with either of my meat courses. (Lamb meatballs with a
> yogurt sauce and chicken in a lemon sauce)
How about vegetarian dolmas? Figs and dates? Olives. Olive salad?
I'm considering using a
> greek style salad (olives and feta) between the two meat courses to up
> the green content of the feast (as well as provide some coolness to
> the meal - it's hot here in September!). Does anyone have any other
> ideas? I really want to stick to things that would have been eaten in
> that region. About the only other things I'm considering are a
> chick-pea dish or a spinach dish but I'm afraid there may be some
> hesitation on the part of the populace. Thanks!
>
Try hummous with toasted pita. How period is falafel? There are many eggplant
salads and dips. Maybe grilled vegetables. (I don't know of a period recipe for
grilled veggies but having lived in Sicily for quite a while I know they are very
popular.)
I'm sure there are others on this list who could help you more with period
recipes. As I said, this is just from expirience in the modern-day Med.
Yers,
Gunthar
> Also, because of a shift in jobs I missed about 3 1/2 weeks of cooks
> list. Talk about withdrawal!! How can I get the digest from the
> period I missed?
>
> Mercedes
>
>
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