[Sca-cooks] Need some Help with Spanish Recipes....

[vicki shaw]

what are grains of paradise?

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: "Barbara Benson" <vox8 at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, February 25, 2004 1:41 AM
Subject: Re: [Sca-cooks] Need some Help with Spanish Recipes....


> Greetings,
>
> I have worked with de Nola some. I am sure that these will be some
repeats,
> but it is always fun to compare:
>
> > Figs in a French Manner  de Nola 131
> 5 Dried Mission Figs
> 1 Dried Calamata Fig
> 1 C Sweet White Wine
> Cinnamon, Cloves, Grains of Paradise, Ground Ginger, Mace
>
> Remove stems from figs and place the figs into a small ovenproof ramekin.
> Pour some white wine over the figs and use the wine to wash the sugar off
of
> the outside. Add more wine until all of the figs have a good bit of wine
> around them, but do not cover with wine. Place in a 350 degree F oven.
Cook
> uncovered until you reach a boil (about 20 min) and then cover with
aluminum
> foil. Cook for 40 more minutes and then remove the cover and cook for a
> final 5 minutes. Remove from the oven and then spice to taste. Stir in
> spices until well coated and serve hot.
>
> > Pottage of Onions that is called Cebollada   de Nola 46
> I did not do this one, but I did do To Make Whole Onions in Casserole on a
> Lenten Day and they went over like gangbusters. I served them with a
garlic
> walnut dipping sauce.
> Onions
> Salt
> Flour
> Olive oil
>
> Take your onions and peel them and then boil them until they are soft
enough
> to pierce with a bamboo skewer to the center with little resistance.
Remove
> from water and pierce all about with a knife and then place on a rack to
> allow to drain. Fill a deep baking pan with olive oil until it is deep
> enough to come half way up the side of your onions. Put the baking pan in
> the oven and heat until just below the smoking point. Test with a candy
> thermometer and do not use until the right temperature. Take your onions
and
> dampen them and then roll them in a mixture of flour and salt. If you are
> doing several you can set the onions back on the racks and then re-roll
them
> in flour until well coated. Place the onions in the very hot oil gently
and
> then close in the oven. Cook until they are golden brown and then flip
over
> to brown the other side. When they are completely golden brown, serve
> immediately.
>
> > Meat Casserole                 de Nola 124
> 1 t Ground Ginger
> 1/2 t Ground Nutmeg
> 1 t Grains of Paradise
> 15 - 18 Threads Saffron
> 1 C Bitter Orange Juice
> 2 T Olive Oil
> 1/2 t Ground Cinnamon
> 2 Cloves Ground
> 2 Eggs
> 4 C Beef Broth
> 3 lbs Beef (chuck)
>
> Put 1/2 C of orange juice into a cup and add ginger, nutmeg, and crushed
> Grains of Paradise - mix well. Cut beef into walnut sized chunks. Use a
> large oven proof covered pot (like a dutch oven). Preheat oven to 300
> degrees F. Place pot on the top of the stove and add enough olive oil to
> coat the bottom. Bring olive oil up to heat but do not allow to smoke. Add
> beef chunks and stir to sear on all sides. Add the orange juice/spice
> mixture and beef broth. Stir in well and then allow to come to boil. Once
> boiling, cover and move to oven. Cook for approximately 2 hours or until
the
> meat is very tender. Remove from oven and allow to cool. Drain off all but
> 1/2 inch of juices (reserve for a sauce if desired). Add the cinnamon and
> cloves to the eggs and beat well. Temper egg mixture with the beef juices
> and then add egg mixture to the pot, whisking well. Bring the pottage back
> up to heat but just to a simmer. Just before you will serve add the
> remaining 1/2 C of orange juice, bring to heat and stir well.
>
> > Armored Hen                    de Nola 33
> I attempted this at a feast in a Popiel Rotisserie and it was a disaster.
We
> ended up just roasting chickens.
>
> > Pottage of Noodles            de Nola 59
> 3 C Water
> 2 Chicken Bullion Cubes
> 10 oz Egg Noodles
> 2 Tb Butter
> 1 1/2 C Almond Milk
> 3/4 C Parmesean Cheese
>
> Bring water and bullion to boil and add butter and noodles. Cook for 5
> minutes stirring frequently. Add the almond milk and cook for 6 more
minutes
> stirring frequently. Remove pot from flame and allow to rest covered for
> about 5 minutes. Transfer to a serving bowl and shake cheese evenly over
> top.
>
> > Oranges of Xativa which are Cheesecakes     de Nola 133
> I redacted these and decided that they were way too much work for too
little
> wow, so I did not use them in a feast:
> 1/4 C Warm Water
> 1 Pk Yeast
> 1 Pinch Sugar
> Combine and allow to bloom.
> 1/2 C Cottage Cheese Drained and room Temperature
> 4 oz Cream Cheese
> 1 Egg
> 1/2 t Yeast
> Combine and allow to sit.
> 2 1/2 C Flour
> Honey
> Sugar
> Cinnamon
>
> Combine Flour and bloomed yeast in water, combine and knead until mixed.
> Allow to rest for 30 minutes. Punch down dough and knead in cheese, add
> extra flour if needed (to compensate for liquid in cheese) until the dough
> comes together in a ball. Oil a bowl and put dough into it, turning once
to
> coat. Cover and allow to rest for 15 minutes. Punch down and add more
flower
> until dough is workable. Divide into walnut sized pieces and form into
balls
> (oil your hands) - place onto greased cookie sheet and cover with a damp
> towel. Allow to rest 10 - 15 minutes.  Bring oil of choice to high
> temperature to fry. Carefully drop in balls of dough, do not crowd the pan
> and be careful not to deflate. Remove when golden brown. Drizzel with
honey
> and sprinkle with sugar and cinnamon.
>
> I hope these can be of some help.
>
> Glad Tidings,
> Serena da Riva
>
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