[Sca-cooks] Finalized Menu For Norman Sicily

[ekoogler1 at comcast.net]

Sounds wonderful...good luck!

Kiri


> Greetings,
> 
> Some of you might remember several questions from me in the near past
> regarding Norman Sicily. Well, the event is this weekend and I have
> finalized the menu:
> 
> Gustatio
> Chicken Pasteda: Chicken, Leeks, Mushrooms, Almonds, Lemon, Salt,
> Pepper, Marjoram, Olive Oil, Four, Salt, Yeast
> Eggplant Pancakes: Eggplant, Salt, Bread Crumbs, Egg, Sesame Oil,
> Coriander, Cinnamon, Vinegar, Murri (Soy Sauce, Thyme, Coriander,
> Caraway, Nigella, Fenugreek, Anise, Fennel), Garlic
> Melon Relish: Cantaloupe, Feta Cheese
> Counterfeit Isfîriyâ of Garbanzos: Chick Pea Flour, Egg, Yeast, Cumin,
> Coriander, Pepper, Saffron, Pomegranate, Raisins, Red Wine Vinegar
> Olive Assortment: Olives
> 
> Cena Prima
> Ferculum
> Pork in a Sprightly Sauce: Pork, Sage, Parsley, White Wine, Salt, Pepper, Garlic
> An Assortment of Salads: Lettuce, Asparagus, Radish, Carrot, Olive
> Oil, White Wine Vinegar, Oregano, Marjoram, Anchovy Paste, Salt and
> Pepper
> Rice in the style of Lombard: Rice, Olive Oil, Water, Salt, Saffron, Onions
> 
> Intermezzo/Secundo
> Honeyed Bananas:Bananas, Honey, Sugar
> Cucumbers with Persian Milk Sauce: Cucumbers, Yogurt, Garlic, Lemon,
> Mint, Olive Oil
> 
> Tertia
> Beef Roasted in the Roman Style: Beef, Salt, Pepper, Ginger, Oregano,
> Nuc Nam (Thai Fish Sauce), Canola Oil
> A Pasta Dish: Linguini, Olive Oil, Garlic, Pine Nuts, Currants, Salt,
> Pepper, Cardamom, Parmesan Cheese
> Beans in the Pod: Sugar Snap Peas, Pepper, Chinese Celery, Cilantro,
> Salt, Olive Oil, Vegetable Broth, White Wine
> 
> I have created a small (8 1/2 x 11 folded in half) 8 page booklet of
> general information that will be on the tables and a large (19 page
> full 8 1/2 x 11) booklet that contains recipes, rational and general
> babbling for those die hard cooks that must have more, More, MORE!!
> 
> I only printed 10 of those. So if there is more interest I will
> probably pdf it and put it on-line. Any comments or questions are
> welcome. And crossed fingers that I can pull it off this weekend would
> be great too. It should be interesting.
> 
> Glad Tidings,
> Serena da Riva
> 
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