[Sca-cooks] back from war - siege cooking
Kathleen A Roberts
karobert at unm.edu
Wed Feb 18 14:58:05 PST 2009
back home safe and sound, tho the vehicle had its problems
coming home... (another mechanic's child gets to go to
anyhoo, siege cooking was great. very challenging.
congratulations to the cooks of artemesia on their win.
the outlands came in second, followed by atenveldt. caid
did not mount a team.
our team consisted of two experienced cooks (Gwen-Cat and
myself), one intermediate (lady auria) and two wonderful
novices (lord cedric and lord tyron). ya gotta learn some
time! our diswasher and judge extraordinaire (countess
claudia and mistress aldyth respectively) were fantastic.
lord cedric had built his very own beehive oven in the
camp of the college of st. golias, and it was used to full
we got a few ingredients that stymied us (why, o why do we
outlanders have such a problem with farm raised venison?
perhaps our stalwart hunters have us spoiled with the
so here is a listing of ingredients and what we made for a
Russian (!) theme...
i think i have this right... if not, Gwen-Cat or Aldyth
correct me on the positioning. 8) we got more herbs than
anyone could imagine, and several unusual ingredients
(kefir, kasha). unfortunately, i can no longer remember
which dish the spaetzle accompanied...
Flour (unbleached wheat)
Butter (1 pound!)
Kefir (i thought it was buttermilk)
Vinegar (apple cider)
Black pepper (fine ground)
White pepper (fine ground - had us stumped a bit)
from the pantry
not much to pick from... rye flour and YES! more
First Course - Relish tray and Breads
Pickled turnips (cloves)
Pickled beets (bay)
Pickled eggs (bay)
Pickled carrots (caraway)
Radishes (not pickled) 8)
Kasha bread with seeds (fennel, caraway, etc)
Prune filled kollach style bread
Water flavored with mint, vinegar and honey
Second Course - Pork
Pork stuffed cabbage in a vegetable broth
Roast honeyed sage pork stuffed with prunes
A bit of mead to clear the palate
Third Course - Venison
Venison/turnip roulades in a mead and honey glaze
Candied beets and carrots
Venison cubes marinated in kefir with kefir/dill sauce
Kasha with onions sauted in butter
( i do believe this was the hit of the day)
Dessert - Prun-iliciousness
Blini (rye and wheat blend)
Prunes (whole) stewed in mead, cinnamon, cloves and honey
Warm spiced mead
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
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University of New Mexico
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