SC - Socca and food migration

[Philip & Susan Troy]

Anne-Marie Rousseau wrote:
> 
> hey all from Anne-Marie
> Adamantius tells us about:
> >
> >Here's a  socca recipe [MODERN, but the dish is probably quite old], for
> >those that are interested...from Mirielle Johnston's "Cuisine of the Sun":
> >
> 
> oooooo....one of my favorite modern cookbooks. have you tried her "cuisine
> of the Rose" in the same series? I've never had ANYTHING in those I didnt
> enjoy! And the cassoulet of cherries is to die for...

Got it, but is that cassoulet or clafoutis? (Cuisine of the Rose is
kinda buried right now or I'd check.)
 
> --AM, who doesnt get to cook modern french food in the SCA any more since
> she "found the true path" :)

I dunno. You can pretend with a fair verisimilitude. For example, some
bukkenades aren't too far off blanquette de veau (egg yolk instead of
egg yolk and cream liaison), and I think I've seen hoggepots that bear a
decent resemblance to coq au vin with the addition of fruit.

Hmmm, it really is about time for that bouilliabaise (come to think of
it, I recall seeing mussels in saffron brewet...)

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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