SC - test test test

[cclark@vicon.net]

While Thanksgiving was not particularly exciting, the Sunday following saw
me prepare a small repast for a dozen friends (the lab rats).  The menu was
roast beef, chicken and leek tart, turnips, fava beans, and roasted garlic.
The period recipes are from Alai Atlas' translation of Das Buch von guter
spise.  Cider vinegar and the bock beer were used because they were what was
available in the kitchen.

The turnips were prepared in chicken broth and wine.  Rather than a red, as
described in the posted recipe I chose to use Malvasia Bianca (malmsey) left
over from my rendition of Welser's strawberry tart.  Interesting taste.  Not
overly strong.  Turnip lovers and neutral parties enjoyed the dish.  Turnip
haters tried it but it was not favored.

The six pounds of chuck roast was cooked in a covered pan in a basting
sauce/marinade made from 1 1/2 cups burgundy, 1/2 cup cider vinegar, two
shallots and some salt.  The sauce is adapted from recipe 33 in Das Buch von
guter spise.  While the recipe calls for wine or vinegar, I chose to use a
mixture.  The shallot was salted and crushed into the liquid.  Stirred for a
little bit, then large particles were strained out.  As written, the recipe
might be a meat sauce for the table or a basting sauce for the roast.


Aber ein condiment (But a condiment)

Nim auslach und schein ribin mit saltz, megin mit wine oder mit ezzige und
druckez uz.  dise salse is gut zu rindernem braten.

Take a shallot and shell it and rub it with salt.  Mix it with wine or
vinegar and squeeze it out.  This sauce is good for roasting beef. 


The roasted garlic was prepared by taking whole bulbs and cutting the top
off.  The bulbs were turned upside down in a small casserole half filled
with chicken broth.  Microwaved 25 minutes at full power (1100 W).  A trifle
overdone.  15 minutes would likely suffice.  Since the wife likes roasted
garlic on fresh bread, I'll get to work on the timing.  Not exactly
aquapatys, but similar.  This recipe was adapted from a modern recipe from
the now-defunct Porto Bello restaurant.  Garlic lovers made whole heads
disappear.

The chicken and leek tart is perioid.  I didn't have a recipe, so I created
one.  Four chicken breasts were used to make the broth used in this meal.
The meat was teased and placed in two standard 9 inch pie pans lined with a
commercial pie crust (I didn't have time to make the shells).  Clean and cut
a leek into 1/4 inch rings.  Separate the rings and add to the meat.  Two
cups of chicken broth, salt and pepper to taste, 1/2 teaspoon basil, 1/2
teaspoon thyme, a splash of malmsey.  Warm the mixture to near boiling and
thicken by slowly adding up to 1/2 cup toasted bread crumbs.  Divide the
broth mixture between the two pies.  Cover with second crust, seal and trim.
I baked this at 400 F for 40 minutes.  The crust was a little overdone.
This was the most popular dish of the evening.

Having some favas and no sweetbreads, I decided to return to Das Buch von
guter spise and recipe 31.  The favas were boiled until soft.  I ground 3
Tablespoons of caraway seed, 1 Tablespoon of bread crumbs and a 1/4 teaspoon
of pepper together, then added 2 ounces of cider vinegar, 12 ounces of Amber
Bock and a pinch of saffron, let the mix steep for about 1/2 an hour, then
strained out the particles.  I then drained the beans and boiled them in the
sauce with about a teaspoon of salt.  The result was interesting and might
be good as a vegetarian dish at feasts.  I am of the opinion the first boil
needs to continue until the beans are almost mushy and the second boil only
be long enough to set the flavor in the beans, so that the beans don't get
too dry (which was my problem with this dish).  I want to try this recipe
with blackeyed peas.


Ein spise von bonen (A food of beans)

Siude gruene bonen, biz daz sie weich wersen. so nim denne schoen brot und
ein wenic pfeffers.  dristunt als vils kumels mit ezzige und mit biere.  mal
daz zu sammene und tu dar zu saffran.  und seige abe daz sode.  und guiz dar
uf daz gemalne.  und saltz ez zu mazzen.  und laz ez erwallen in dem
condiment und gibz hin.

Boil green beans (This probably refers to something like fava beans.  These
are no string beans.  String beans are a New World food.) until they become
soft.  So take then fine bread and a little pepper.  (Take) three times as
much caraway seed with vinegar and with beer.  Grind that together and add
saffron thereto.  And strain the broth and pour the color thereon and salt
it to mass and let it boil in the condiment and give out.


And that concludes my Thanksgiving experimentation for for this year.

Bear



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