Sefl-cooking RE: [Sca-cooks] Non-feast cooking

[Anne-Marie Rousseau]

when its just me, I'm likely to pan grill a GOOD steak, and steam some seasonal organic 
veggies. toss with lemon pepper and brign to the table with the bottle of A1 :)

or cut up the steak and put it on top of organic field greens with gorganzola crumbles, and 
a balsamic vinegrette

if I'm eating out of the pantry it will be a tuna melt or burrito with vegetarian refried 
beans, cheese and newmans pineapple salsa :)

for company, I'll usually roast a free range chicken, oven roast whatever veggies look good 
and maybe steam something (I go for two to three veggies). Plan B is a pork roast with some 
sort of fruit sauce (take your favorite homemade jam. melt in a sauce pan. stir in garlic, 
gigner, a splash of vinegar and a splash of tabasco)

I actually dont cook medieval food as a regular thing unless its by special request :). I do 
it all the time on the weekends for events, though.

I discovered soem years ago its not about the complicated recipe, its aobut starting with 
premium high quality ingredients and letting them do what they're supposed to do. a very un 
medieval mindset...they seemed to really enjoy taking food and making it look/taste like 
something totally different, at least according tot he menus, etc...

--AM
--AM



On Thu Apr 27 11:16 , "grizly"  sent:

>Potato gnocchi with sage-butter and parmesan is comfort food.  Gorgonzola
>cream suace rocks, but the sat. fat is ugly.
>
>Quick and tasty is corn dogs from the freezer (blush).  A good piece of
>cubed staeak contry fried with mashed potatoes, broccoli and gravy from the
>drippings is the stuff of legend and lore around here, though.  Add a little
>evaporated milk for texture and a hint of sweetness in the gravy.
>
>niccolo
>
>-----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 Anne-Marie Rousseau
>Sent: Thursday, April 27, 2006 12:20 PM
>To: ysabeau at mail.ev1.net; 'Cooks within the SCA'
>Subject: RE: [Sca-cooks] Non-feast cooking
>
>
>This is all actually really interesting....
>What do cooks eat when its just for them? I'm always fascinated to hear
>what foodies cook for themselves and their families and what simple food
>pleasures they enjoy.
>
>It doesn't have to be a big production EVERY time :)
>
>--AM
>
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