[Sca-cooks] Decisions, decisions...
Nick Sasso
grizly at mindspring.com
Fri Nov 18 11:23:02 PST 2005
While not a recipe I can document to medieval use in anything I have right
at hand, adding a bit of celery seed to the dish below will make it
smacktacular (as in lip smacking). "If it's cabbage, add celery seed" was
the motto of a former colleague of mine. You won't so much taste the seed
itself as notice the difference when it's not there . . . a foundational
element of the flavor profile.
niccolo difrancesco
> -----Original Message-----
>
> Apples with red cabbage and a little onion is a good German dish. A
> tablespoon or so of red wine vinegar to keep the cabbage from
> turning ugly
> gray and a bit of broth for cooking liquid. When almost
> done, some wine
> and some flour for thickening. Actually I use a recipe from
> a cookbook at
> home but this is pretty close.
>
> Simon Sinneghe
> Briaroak, Summits, An Tir
>
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