[Sca-cooks] back from war - siege cooking
susanrlin at gmail.com
Wed Feb 18 15:12:20 PST 2009
Sounds great. I did a Russian feast and Zakuska table for Caer Galen
Mid-Winter this year.
Glad you had fun but also glad that I did not go - cold and I do not get
along very well and nobody likes a cranky-pants at war!
On Wed, Feb 18, 2009 at 3:58 PM, Kathleen A Roberts <karobert at unm.edu>wrote:
> 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
> wild stuff!)
> 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 can
> 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...
> THE INGREDIENTS:
> Venison Loin
> Pork Tenderloin
> Flour (unbleached wheat)
> Butter (1 pound!)
> Kefir (i thought it was buttermilk)
> Vinegar (apple cider)
> Fresh sage
> Fresh mint
> Fresh bay
> Fresh dill
> Black pepper (fine ground)
> White pepper (fine ground - had us stumped a bit)
> Ground Clove
> Ground Cinnamon
> from the pantry
> not much to pick from... rye flour and YES! more prunes!!!!
> THE FOOD:
> First Course - Relish tray and Breads
> Venison tartare
> 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
> Roast carrots
> Spaetzle (?)
> 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
> Kathleen Roberts
> Coordinator of Freshman Admissions
> University of New Mexico
> Albuquerque, NM
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