[Sca-cooks] Herbs in Recipes

[Jadwiga Zajaczkowa / Jenne Heise]

> I asked for suggestions on our kingdom cooks guild e-mail list. One 
> was to feature a specific herb at each competition. I think it sounds 
> like a good idea, but i'm not convinced there are recipes in which a 
> single herb is the primary flavoring. As far as i can recall, most 
> "period" recipes have a mixture of herbs and spices, and don't 
> feature the flavor of one in particular.

I think it depends on the recipe, but I'm not entirely sure that the 
fact that certain herbs or spices are used over and over again in 
combination with others should stop you from using them.

For instance: parsley recipes; recipes with sage; recipes with garlic; 
recipes with cumin; galingale (not everything, after all, has 
galingale)... or just 'the four horsemen: cinnamon, cloves, pepper, 
ginger'

But here are some other ideas:

- A Salute to Salads
- Plethora of Pottages
- Herbs in Pottage: what can you do with it?
- Bruets, blancmanges, and other messes
- Not your usual roast (no plain chicken or plain roast beef allowed)
- Humorally correct Sauces (a sauce and a food that's humorally correct 
to serve with it
- Bake-off
- Savory pies

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"In the clearing stands a boxer, A fighter by his trade
And he carries the reminders Of every blow that laid him down
Or cut him till he cried out, In his anger and his shame,
'I am leaving, I am leaving' But the fighter still remains."