[Sca-cooks] Honk Honk!

[Elaine Koogler]

Vicente,
It sounds wonderful...is there a possibility that you will be publishing
your recipes?  Congratulations on a job very well done!!!

Kiri
----- Original Message -----
From: "Vincent Cuenca" <bootkiller at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, February 27, 2002 2:03 PM
Subject: [Sca-cooks] Honk Honk!


Now that I've got my breath back, I'm gonna toot my horn a little.

This past Saturday, I was the head cook for the 12th Gathering of the
Chieftains here in the Barony of Three Rivers.  The feast was drawn mainly
from the "Libro de Cozina", with a few from Granado, Llibre de Sent Sovi,
Libre de Totes Maneres de Confits, and a couple from Italian sources.  The
menu was as follows:


En Mesa (On the Table):
Pan (Bread)
Aceite de Olivas Dulces (Sweet Olive Oil)
Aceitunas Adobadas (Olives Marinated in Honey and Vinegar)(Platina)
Naranjas y Peros Dulces (Sweet Oranges and Apples)

Primer Plato (First Course)
Empanada de Acelgas Picadas (Pie of Chopped Greens)(de Nola)
Empanada de Carne (Meat Pie) (de Nola)
Pepinos a la Romana (Sliced Cucumbers with Pepper, as per Platina)
Compuesto a la Catalana (Mixed Fruits and Vegetables in Wine-Mustard
Sauce)(Libre de Totes Maneres de Confits)

Segundo Plato (Second Course)
Mirrauste (Roast Chicken in Almond Milk and Cinnamon Sauce)(de Nola)
Garbanzos con Cebada (Fried Chickpeas with Herbs and Barley)(Llibre de Sent
Sovi)
Ensalada de Cebollas Asadas (Roast Onion Salad)(Anonimo Veneziano)

Tercer Plato (Third Course)
Asados de Puerco y de Buey (Roast Pork and Beef)
Salsa de Perejil (Parsley Sauce) (de Nola)
Salsa de Rábano Vexisco (Honey-Horseradish Sauce) (de Nola)
Almodrote (Roast Garlic Sauce) (de Nola, also Llibre de Sent Sovi)
Arroz con Caldo de Carne (Rice with Meat Broth) (de Nola)
Lombarda Cocida (Red Cabbage with Apples) (Libro della Cochina, modified)

Postre (Dessert)
Flaonillas (Cheesecake Tartlets) (de Nola)
Pastelillos de Manzanas (Whole Apples in Pastry) (Granado)

Bebidas (Drinks)
Clarea de Agua (Water Clary) (de Nola)
Jarabe de Menta a la Morisca (Sekanjabin)
Agua Fresca (Water)


In many cases, I modified names to make the menu more cohesive, but the
recipes were as close to original as I could get them... mostly.  The red
cabbage recipe is from Santich's "Original Mediterranean Cooking", and
originally calls for the tips of green cabbage.  I have generally found that
it's easier to get people to eat red cabbage, so I used that.

By the end of the evening, I was wild-eyed, filthy, limping, and grinning
like a madman.

I was quite overwhelmed by the number of people who came back to the kitchen
to help out, (hi Kateryn!), and by all the positive responses the crew and I
received from the diners.  Some people liked the compost, some folks raved
over the garlic sauce, and some people just moaned in ecstasy.  The kitchen
crew was outstanding, and it is because of their efforts that everything got
out the door on time.  I had an idea; they made it reality.

I have been informed (not asked, but informed) that I will be writing an
article about the feast and the recipes I used.  Meanwhile, I will be
recovering slowly and making preparations for Gulf Wars.  My thanks to
everyone who gave me advice and recommendations while preparing for this.
Hope to meet lots of you at the Potluck!


in Service,

Vicente

______________________________________________________________________
If you get into a jam, you can always eat something, blow something up or
throw penguins. --Jim Henson


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