[Sca-cooks] Grains for Feast?

[lilinah at earthlink.net]

So, as i've mentioned, i'm doing a feast for the Bard of the
Principality of the Mists, at which his successor will be chosen, and
the three main courses will each be from a different "country", per
his request.

I got the idea of doing a Mediterranean Tour - which i have mentioned
here before, as well. One course of the three will include Persian
dishes i cooked for the pseudo-Iron Chef Feast last November, also
per the request of the Bard of the Mists.

But i recently got the idea of doing the two European courses mostly
with recipes reflecting Near Eastern influence. I'm still working out
some of the details - tentative partial menu below. Recipes are from
the Libro de Guisados (Lady Brigid's marvelous on-line version),
various parts of "Medieval Arab Cookery", Santich's "Original
Mediterranean Cuisine", and Scully's "Neapolitan Cookbook".

I plan on Saffron Rice during the Near Eastern course, but am at
something of a loss as to what to make for the other two courses. I
just don't want to do nothing but variations on rice. Or should i
just make an additional vegetable dish and serve bread? Any
suggestions?

Thanks,
Anahita


------- Mists Bardic Feast Menu -------


*** ON THE TABLES - mixed cultures ***
Bread
Arabic Carrot Preserves (i've had the modern version - with sugar,
rosewater, and orange peel) (make ahead)
Butter
Cheese Sampler Plate
Meat Balls
(there will be some other things here, probably sweets, as they are
in this course of a period feast, listed, i think, in Scully. They
can be made ahead.)


*** FIRST COURSE - Catalan ***

MEAT - Salmon Casserole (small servings due to expense) - galingal,
pepper, ginger, saffron, orange juice, almonds, raisins, pine nuts,
marjoram, parsley, mint (must be made on site - this cooks fairly
quickly)

VEGETABLE  - I haven't settled on which one. It's either:
- Calabazas al la Morisca - zucchini, onion, broth, milk or almond
milk, grated cheese, fine spices, cumin, caraway, eggs (make ahead
and reheat on site)
      OR
- Cazuela Moji - chard or spinach, salt, oil, toasted bread crumbs,
aged grated cheese, coriander, caraway, pepper, cloves, ginger,
saffron, eggs, honey (make ahead and reheat on site)

GRAIN OR VEGETABLE - to be determined


*** SECOND COURSE - Italian ***

MEAT - I haven't settled on which one. It's either:
- Romanía - chicken, bacon fat, onions, almonds, pomegranate juice,
some spices [ginger, cinnamon, salt, pepper], sugar
     OR
- Sommachia - chicken, bacon fat, almonds, cinnamon, ginger, pepper,
cloves, sumac, salt, saffron, vinegar, prunes

VEGETABLE - Potatge de Porriol - Onions or leeks cooked with olive
oil, sweet wine, vinegar, salt, pepper

GRAIN OR VEGETABLE - to be determined


*** THIRD COURSE - Near Eastern ***

MEAT - Bustaniyya - chicken, lamb, almonds, peaches, pears, spices
(make ahead and reheat on site)

VEGETABLE - Buraniyya - eggplant, sesame oil, yogurt, cinnamon, etc.
(make ahead - serve cold)

GRAIN - Saffron rice - rice, water, milk, saffron (make on site in
electric rice cookers)


*** DESSERT COURSE - mixed cultures ***

Baqlawa (per the Bard of the Mists' request) (make ahead)
Toronjas de Xativa que son Almojavanas - Deep fried ricotta cheese
balls with honey (make on site)
Persicate - Peaches cooked with almonds, broth, sugar, and ginger
(make ahead and serve cold)
Biscotti and hypocras (make ahead)