[Sca-cooks] Bright Hills' Trial by Fire

[Elaine Koogler]

Many thanks for your kind words...it was a true pleasure to meet and work with
such a great group of cooks!

Kiri

Olwen the Odd wrote:

> Vivat to the newest member and founding member of the Dun Carraig branch of
> the Bright Hills Cooks Guild!  It was wonderful to have the chance to spend
> some time with you Kiri.  And I must say, the aromas coming from your end of
> the pavillion were so wonderful.  The lamb dish was terrific and the
> eggplant was supurb.  I was very impressed with that version of the dates.
> Your right, they were better that other versions I have tried.  It was fun.
> Can't wait to see you again soon.
> Olwen
>
> >I had a wonderful experience this past weekend competing in the Trial by
> >Fire competition sponsored by the Cooks' Guild of the Barony of Bright
> >Hills.  The folks up there are truly wonderful, and it was great to get
> >to "play" all day with a bunch of fine cooks.  The final spread that was
> >put out was amazing!  Not only was the food delicious, but the
> >presentations were something to behold.  There were four categories,
> >meat, veggies, grains and desserts, with a grand champion to be chosen
> >overall.  Master Chirhart, of this list, won the meat competition with a
> >chicken and prune dish that was excellent...I'm sure that, if persuaded,
> >he'll share the recipe with us!  One thing I did discover...I now have
> >an idea as to what those guys on Iron Chef feel like as they head down
> >to the wire....I really had to scramble to get everything done and
> >plated during the last 15 minutes of the competition!
> >
> >To cap off a wonderful day, during a meeting of the Cooks' Guild, I was
> >voted in as an honorary member of the Guild...which was later modified
> >to "the founding member of the Dun Carraig branch of the Bright Hills
> >Cooks' Guild"....thanks a bunch, guys!!!  It is a great honor.
> >
> >I did three dishes, all from Perry's "Medieval Arab Cookery" book, and
> >all were well-received.  Probably the best of the three was the lamb
> >stew dish which everyone really liked.  The almond-stuffed dates were an
> >experiment as the recipe sounded very much like the Dates Alexandrine
> >from Apicius.  The result was actually much better...the dates are
> >actually cooked in a mixture of honey and rosewater with saffron, then,
> >while they are cooling, sprinkled with a mixture of caster sugar and
> >poppy seeds.  They were moister and more flavorful than the Roman
> >version, we thought.  I am attaching a Word file with the recipes in it
> >to this.  If anyone cannot read the file, let me know and I'll send the
> >recipes in a mail message.  I'd love to know what you all think of my
> >redactions....
> >
> >Thanks!
> >
> >Kiri
>
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