[Sca-cooks] Memorable Medieval Special Christmas Menu
david at vastrepast.com
Sun Dec 18 00:53:05 PST 2011
Not kind my dear. Only true!
Ask anyone I am not kind!
Food is life. May the plenty that graces your table truly be a VAST REPAST.
david at vastrepast.com
On Dec 17, 2011, at 9:42 PM, Donna Green wrote:
> Thanks for the kind words Eduardo, but actually they were sardines, not anchovies :-) ... but I suppose you could do the same thing with anchovies. Anyway, the curing process I uses is as follows:
> Get fresh sardines from the local fish monger.
> Cut the heads off the fish.
> Slit them down the belly and remove the guts ... no more gross than a messy sneeze :-)
> Clean the fish under gently running water to remove all bits of blood, etc.
> Put the fish in a glass dish and salt with kosher or other large crystal salt.
> Turn the fish and salt the other side ... not coated in salt, but a good heavy dose.
> Wrap the pan in plastic wrap and put in the fridge for two days.
> Carefully pull the spine out of the fish ... most of the rib bones should come with the spine.
> Use your thumb to separate the fish meat from the skin.
> You should end up with two fillets, but if you aren't expert yet, it is OK if you end up with smaller shreds of meat.
> But the fish bits in a sealable container and cover in olive oil. You can add herbs to the oil to flavor the fish ... a bay leaf, some peppercorns, a juniper berry or two, etc.
> Keep in the fridge. This will solidify the oil. Just make sure the fish is completely submerged.
> Remove the fish bits as needed.
> As for "white anchovies" are these boquerones? http://en.wikipedia.org/wiki/Boquerones_en_vinagre
> These can be found in many shops (at least here in San Francisco) and they are quite tasty.
> Juana Isabella
> Date: Fri, 16 Dec 2011 21:57:17 -0800
> From: David Walddon <david at vastrepast.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Subject: Re: [Sca-cooks] Memorable Medieval Special Christmas Menu
> Message-ID: <1B61240A-917D-44ED-A548-302A43346EEB at vastrepast.com>
> Content-Type: text/plain; charset=windows-1252
> Juanna Isabella (Gracious Duchess and Food Godess) served me her homemade cured anchovies.
> I am sure they were from fresh anchovies.
> They were DELICIOUS!
> She is AMAZING!
> She might share the recipe and the source of the fish.
> On Dec 16, 2011, at 9:45 PM, Susan Lin wrote:
>> we've had fresh anchovies. At restaurants - here in Colorado and in
>> France. I've never prepared them myself. Whole Foods might have them.
>> Look for "white anchovies". Don't know if there are others.
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