[Sca-cooks] Re: Caraway

[Vincent Cuenca]

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





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>[ Picked text/plain from multipart/alternative ]
>The Cooks Guild of Meadowmarsh Shire has very kindly donated a kilo of
>ground caraway to our Tenth Year Celebration.

To quote a certain newspaper editor, Great Shades of Elvis!

>I'm unfortunately having problems finding recipes, so does anyone know any
>recipes that use caraway? Any period.
>Preferably sauces or vegetable-only dishes (the meat is already sorted -
>smoked trout and roast chicken) that are easily prepared for large numbers
>(i.e. 360), or finger food/entremets dishes that can be used in the
>'nibbles
>and sweets' course?

Again, pity the meat is preselected.  The Tabahajiyya Maghmuma from the
Manuscrito Anonimo uses caraway and pepper extensively.  Basically, meat,
raw onions, caraway, pepper, oil and vinegar.  Layer of meat on the bottom
of the pan, layer of raw onions on that, sprinkle caraway and pepper with
wild abandon, repeat until pot is full or you've run out of something.  Pour
some vinegar and oil over it all, cover, stick in the oven, and forget it.

Alternately, for vegetables you could try the Gardener's dish (Jannanniyya)
from the same collection.  I changed the vegetables around to make it closer
to a modern seven-vegetable tagine, but kept the spicing as stated.  Lots of
caraway.  Good schtuff.

Vicente

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