[Sca-cooks] Personal Iron Chef Challenge

[johnna holloway]

Johnnae llyn Lewis sends "Congratulations!"

Have you come down off the high of the success yet?
Isn't that a great feeling?

I don't understand bailing on a feast when the work has
been planned, the ingredients purchased, dishes precooked??
I cooked one feast when there was a death in the immediate
family... I just said I couldn't go to the funeral. I had
250 people coming to dinner. And I did a small supper for
40-50 when I was on crutches from having been in a car accident.
That I can't recommend, but I'm told they loved it and everything
was devoured. The really serious pain killers kinda took care
of the memory of that one though.

Johnna Holloway

>Kiri wrote
> Many years ago, there was a baronial elevation scheduled for the (then) Shire of
> Black Diamond.  We knew there was a problem when we got a call from a friend who
> was an officer asking us to bring our aprons and knives!  Friday night, we
> arrived at the baron-to-be's home and started work making a soup, a glaze for
> the ham and other stuff.  Saturday morning, we discovered that the ladies who
> were supposed to be cooking the feast had bailed.  Turned out they had never
> cooked a feast, and their idea of planning was to look at pictures in a
> magazine, decide what looked good, and that's what they were planning.  Of
> course, there was nothing even remotely period.  So 4 of us had to take the
> ingredients they had already bought and try to create a period feast out of it.
> And, even better, they had agreed to a restriction on use of the kitchen...we
> couldn't even get in until 3:00!!  We still had to locate a few
> ingredients...can you imagine trying to find Brie in a small town in the
> mountains of Virginia (remember, we're talking mid 1980's here....)??  We didn't
> do all period stuff, but much of it was...or at least period-oid!!  And those
> partaking of it pronounced it a great success!  I still remember that feast very
> fondly, and probably more vividly than any other I've cooked!
>
> Kiri
>
> KarenO wrote:
>
> >     Hey Y'all!!
> >
> >     It's Sunday nite, I'm pooped, and wore out,  but proud as can be!!  I
> > experienced the typical Kitchen Wench "worst nightmare"   and made it look
> > easy  :) :)
> >
> >     I went to a weekend event I knew I'd be assisting in the kitchen for
> > feast. {no wise crackers from the Artemisian folk on this list ;*>}  In
> > fact,  I  was in charge of bringing friday nite supper.   I arrive early
> > evening,  no Cook.    I set up / warm up stuff,  no Cook.   Cook arrives,
> > has words with the  Autocrat (privately)  and leaves.  Autocrat comes to me
> > saying: "{the Cook} quit.  Can you cook Feast?"   I had only a miniscule
> > idea what was on the menu  -- we {the Cook & I} had discussed by e-mail that
> > he was making sausages of various game meats,  there would be a pig on a
> > spit,  he was making Gazpacho,  a Sallat with flowers {coz I was bringing
> > the borage, johnny-jump-ups, & marigolds} and Paella.
> >
> >     Friday supper was already done & being served, so no problem there.  I
> > inventoried what I had, and started to think up a menu.  Tho I still had
> > hopes of speaking with the Cook, getting the Menu, & recipes.  I have never
> > cooked Paella, knew NUTTIN about spitting & roasting a pig, and was hoping
> > the Cook would come to his senses & return from his huff.  Nothing doing.
> > Although he did say he was "sorry" for leaving me in this predictament.
> > According to him, it was now the Autocrat's problem, not his;  and while he
> > wouldn't share with me a Menu,  he did share his recipes for the Sallat,
> > Frumenty, and Paella  {for me, the first two are a no-brainer}  and did tell
> > me what the "mystery" meat {venison} defrosting in the fridge was  AFTER I
> > asked.
> >
> >     After securing my favorite assistant, {see, I'm not the only Artemisian
> > KW with helium hand!} and gettin her favorite troll to man the spit {he had
> > experience roasting/bbq-ing pig} We started planning:  we had coffee,
> > oatmeal/7grains, sausage & egg bake for breakfast, melon & orange slices,
> > and leftover  tart of ryce for Breakfast.
> >
> >     LUNCH:  tarts that the Cook had made & left: mystery meat & curry(?),
> > assorted fruits with cream cheese,   cheese slices, HB eggs,  leftover soup
> > {friday nite supper}  green sallat,  watermelon,  and almond cookies.
> >
> >     FEAST:  Blood Sausage {premade by the Cook  -- over boiled by me in a
> > pot with water & a strange  herb mixture (bay? oregno? sage?) it was all
> > cumbled up, so I couldn't tell) with honey'd mustard; Sallat of herbs &
> > flowers with a  garlicy vinegarette,  frumenty of cracked wheat & sweet
> > spices, and almonds;  Venison Loaf; cukes in a mint yogurt sauce; (basmati)
> > rice with peas;  Fowl Sausage {different kinds of turkey, pheasant, goose &
> > duck  -- again all premade by the Cook} with an Orange-Cinnamon sauce;
> > honey'd Figs;  caboges with apple & fennel;   Roasted Piggey with mustard &
> > Cider Sauce (as best as I could remember);  "apples from the Italian
> > visitors" (tomatoes with a rich balsamic vinegarette) carrots in butter;
> > melons;  rolls & butter; and Trifle (frozen fruit, boiled creme & white cake
> > prebaked for feast, discovered 2 hrs prior to feast)
> >
> >     Breakfast this morning was Coffee,  egg bake, leftover trifle,  leftover
> > melon & orange slices;crepes (made by another volunteer who couldn't stay
> > this weekend) we filled with whipped cream, topped with frozen fruit
> > mixture,  a repeat of frumenty (this time with dried apricots & cream).
> >
> >     As I said,  I'm bushed, but VERY satisfied & just hadda CROW!   I met
> > the challenge & everyone was impressed.   Time for sleep  -- there's work in
> > the morning . . . .
> >
> > Caointiarn
> > Kitchen Wench Extraordinaire
> >
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