[Sca-cooks] Recipes

Tue Apr 18 14:32:39 PDT 2006

Duriel,

These look like great recipes.  Thank you for posting them.  While this list is
primarily about medieval and renaissance cooking, we like to stray to the modern
and I am happy for that.  We don't always have to be didactic.

But I have to ask this question.  I am not trying to put you down.  I am trying
to understand you and how you think.  My question is this:  Why do you call these
modern recipes "period"?  Do you have actual period recipes that these are the
redactions of?  If you do, please post them. Or do you think that every recipe, 
where the ingredients could have been used during period, are period recipes?  
You don't have to call every recipe you post here period, especially when they aren't.  
I have looked at them.  The ingredients, with the except of green beans and maybe arugula, 
were eaten, but the methodologies of these recipes aren't entirely period.  These are 
recipes that I can and probably will make for myself and my family, but I would never 
make them for an SCA banquet.

Please don't feel you have to justify every recipe you post here as being "period".
Post them and call them modern and let us just enjoy them.

Huette

--- Tom Vincent <tom.vincent at yahoo.com> wrote:

> Found these on an local Italian restaurant's website and thought they all were both delicious
> and period.  Enjoy !
>    
>   Duriel
>    
>   Lemon Roasted Artichokes w/ shaved proscuitto,
> pine nuts and lavender honey
> Serves 4
>   2 lemons, zested and juiced
> 8 artichokes, cleaned and quartered
> 8 pieces Parma proscuitto, sliced thin, and julienne
> ï¿½ cup pine nuts, toasted
> 1 or olive oil
>   Method
> In a medium sautï¿½ pan toss the artichokes with the lemon juice, zest, oil, salt and pepper to
> taste.  Roast in a 400 oven for 15 to 17 minutes until artichokes are tender.  Cool to room
> temperature.  Toss the artichokes with the proscuitto, pine nuts and then drizzle with the
> lavender honey.
>   For the Lavender honey
> ï¿½ cup honey
> 1 T lavender
>   Method
> Combine in a small pot and cook very slowly for 30 minutes and then strain and cool.
>   
> Roasted Artichoke Gratin w/ basil arugula insalata
> and honey-thyme vinaigrette
> Serves 4
>   For the gratin
> 8 artichoke, cleaned
> 2 oz olive oil
> Salt and pepper to taste
> ï¿½ cup Grated Parmesan cheese
> 1 lemon
>   Method for the artichokes
> Clean and quarter the artichoke, be sure to sore them in water with lemon juice so that they do
> not turn color.  This can be done 1 day in advance.  Drain the water from the artichokes.  Pre
> heat the oven to 400.  In a medium sautï¿½ pan add the oil, artichokes, salt and pepper and
roast
> in the oven for about 15 minutes.  Remove from the oven and cool.  Just before you are ready to
> serve sprinkle the Parmesan oven the top of the artichokes and put them back in the oven until
> the cheese is golden brown.
>    For the insalata
> ï¿½ cup basil
> 2 cups arugula, washed
> ï¿½ cup honey
> 3 T fresh thyme
> ï¿½ cup of fresh orange juice
> ï¿½ cup 100% olive oil
>    Method for the insalata
> Whisk the honey, orange juice and thyme together and then slowly add in the oil and season with
> salt and pepper to taste.  Toss the basil, arugula and vinaigrette together just before serving.
>    Plating the dish:  This dish can be served family style or individual.  Remove the artichoke
> gratin from the pan and top with insalata.
>   
> Warm Artichoke and green bean salad with feta
> and sherry-mustard vinaigrette
> Serves 4
>   For the Salad
> 1 lemon, juiced
> 6 artichokes, cleaned
> ï¿½ cup olive oil
> 5 cloves of garlic, sliced thin
> ï¿½ t ground fennel seed
> 35 green beans, cleaned and blanched
> 1-cup feta cheese
>   Method for the salad
> In a medium size sautï¿½ pan combine the artichokes, oil, garlic, fennel seed, lemon juice and
> salt and pepper to taste and roast in the oven at 400 for 15 to 17 minutes.  Remove from the
> oven and cool to room temperature.  To blanch the beans bring 8 cups of salted water to a boil,
> add in the beans and cool 3 minutes, stain and then shock them in ice water until cold.  
>   For the vinaigrette
> 1 T Dijon mustard
> 4 T aged sherry vinegar
> 3 T 100% olive oil
>   Method for the vinaigrette
> Whisk together the mustard, sherry and then slowly add the oil and season with salt and pepper
> to taste.  Set aside.
>   Finishing the salad: In a large bowl combine the beans, artichoke, without the cooking liquid
> and the feta.  Toss with
> the vinaigrette, let it sit for 15 minutes and then serve.
> 
> 
> -*-*-*-*-*-*-*-*-*
> Tom Vincent
> Demon Prince (retired)
> -*-*-*-*-*-*-*-*-*
> 
> It's a good thing the phrase "the tipping point" became a cliche just in time to help us
> describe global warming. Just a few years ago, we were more or less cruising along on global
> warming, with maybe 50 years or so to Do Something about it. Suddenly, the only question is how
> soon to push the panic button, and 10 minutes ago appears to be the right answer. 
> - Molly Ivins 
> http://www.workingforchange.com/article.cfm?itemid=20595
> 
> -*-*-*-*-*-*-*-*-*
> Want kids?  Do this horribly over-populated world a favor and adopt one that's already here.
> -*-*-*-*-*-*-*-*-*
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