[Sca-cooks] Finalized Menu For Norman Sicily

[Nick Sasso]

That's the way top do it!  Damned if it were easy menu, then anyone could do
it.  It looks challenging and one I want the full booklet for.  I like the
variety of foodstuffs and the wide use of herbs, uncommon spices and veggies
in season.

Was that a reincarnation of the Roman Roast from Apicius that we used to see
a couple of decades ago in Meridies with alarming regularity??

niccolo difrancesco
(I'll be there in spirit and in Pizza <vbg>)

-----Original Message-----
From: sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+franiccolo=mindspring.com at ansteorra.org]On
Behalf Of Barbara Benson
Sent: Thursday, September 08, 2005 10:41 AM
To: Cooks within the SCA
Subject: [Sca-cooks] Finalized Menu For Norman Sicily


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

_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks