[Sca-cooks] Looking for a recipe

Deborah Hammons mistressaldyth at gmail.com
Thu May 12 15:00:10 PDT 2011


There is electricity, at least in the hall and kitchen.  On the field, is
another matter.  :-))

Aldyth

On Thu, May 12, 2011 at 3:49 PM, Terry Decker <t.d.decker at att.net> wrote:

> How's about Brodo of Red Chickpeas (substituting whatever kind of chickpeas
> you got) from Martino.
>
> Brodo of red chickpeas.
>
> To make eight platefuls: take a libra and a half (1 libra = about 10 1/2
> oz. (300 g.)) of chickpeas and wash them in hot water, drain them, the put
> them in a pot in which they will be cooked.  Add half an oncia (1 oncia =
> about 1 oz.  (30 g.)) of flower (of wheat), a little good oil, a little salt
> and about 20 crushed peppercorns and a little ground cinnamon, then
> thoroughly mix all these things together with your hands.  Then add three
> measures of water, a little sage,
> rosemary and parsley roots.  Boil until it is reduced to the quantity of
> eight platefuls.  And when they are nearly cooked pour in a little oil.  And
> if you prepare this soup for invalids, add neither oil nor spices.
>
> Five cups of chickpeas will make enough for about 24 decent size servings.
> I used 4 Tbsp flour, 1 teaspoon ground cinnamon (very fresh), 40 peppercorns
> (you may need to add a little fresh ground pepper by taste while the soup
> cooks), 1/4 cup olive oil, 1 tsp rubbed sage, 1 tsp crushed rosemary, 1 Tbsp
> parsley root sliced (or 3 Tbsp parsley leaf if you do not have or desire
> parsley root), 1 to 2 tsp salt (to taste).  Clean the chickpeas thoroughly
> and let them soak overnight.  Mix brodo as per the instructions above, cover
> with water and add sage, rosemary and parsley root.  Cook at a simmer until
> soft (about 3 hours or put it in a crockpot and let it simmer all day while
> you are at work).  Add water if necessary.  Add more oil and the salt late
> in the cooking, if you deem them necessary.
>
> This makes a nice thick soup.  I've found that about half of any given
> group will like it, the other half won't, but adventurous eaters tend to run
> in the plus column.  If you have an electrical socket available, the soup
> can easily be kept warm in a crockpot.
>
> Have fun at the potluck.  Wish I was there.
>
> Bear
>
>
> ----- Original Message -----
> Hi,
> I want to bring something to a potluck on Saturday, but it probably has no
> 'facilities' so will need to be kept at temp in a cooler for several hours
> prior
> to serving.
>
> I would prefer period, but dont care which period or nationality.
>
> I am thinking perhaps something with chickpeas (NOT hummus), since I have a
> couple of bags of dry in the pantry. (non-meat a plus, but TASTY a must :-)
>
> thanks for any inspiration you could send my way
>
> In Service
> Gwen Cat
>
>
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>



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