[Sca-cooks] The Rock

[Guenievre de Monmarche]

I’ve missed you all! I’ve been doing a lot more modern cooking lately -
admittedly getting sucked into the appeal of making “Instagram pretty”
stuff, and playing with sous vide and instant pots and all of that sort of
thing. But I’m doing a couple feasts in the next six months so I need to
reset into medieval mindset.

Of SCA relevance? I think had I added a lot of raw garlic (in addition to
the roasted garlic) to the pasta sauce I just made, it’d taste exactly like
the garlic bread bowls at Pennsic. (1 head roasted garlic, zest of a lemon,
maybe a cup and a half of full-fat ricotta, some pasta water, season with
salt and loads of black pepper and a bit of red pepper, combine over low
heat until smooth and serve over pasta, with brocollini and spicy sausage
if you like)



Someone occasionally known as Guenièvre


PS: pretty food can be found on Instagram at guenievre1410 if one likes
such things

PPS I’m so sorry about your house Christianna! That’s devastating!!!




On Wed, Sep 19, 2018 at 7:38 PM Laura C Minnick <lcm at jeffnet.org> wrote:

> Well, I have been learning to make cheese! My latest batch is a pesto
> gouda, which came out strong, but tasty. (Next time, more basil, less
> garlic!) I made cheese for Egils, and that went over well- some queso
> fresco- one batch with thyme (including the flowers, as it was blooming)
> and one with honey folded in just before pressing.
>
> I've also been playing with bread. In an attempt to make maslin, I've
> been trying different recipes and different grains, and changing up
> rising etc. Mostly, I've been making bread frisbees. Which was ok-
> everyone at Egils said they were very tasty frisbees!
>
> These days I'm reading lots of theology and history of women religious
> in the 8th c, but I'm also planning another bunch of recipe testing, as
> soon as the weather has cooled off for real.
>
> Oh- and not necessarily useful for events, but mussels, shrimp, and
> scallops, cooked in butter, beer, and garlic, with basil, spinach, fresh
> tomatoes and lemons, garnished with capers and served with hunks of
> French bread- OMG. OMG. OMG. Especially with a bottle of sparkling
> white. OMG.
>
> Liutgard
>
>
> On 9/18/2018 9:23 PM, lilinah at earthlink.net wrote:
> > Greetings, Friends:
> >
> > On Facebook we can get to know a bit more about each other if we are
> "friends" there. I like that. But the SCA Cooks Facebook group is not much
> like this list used to be. i miss the long, thoughtful, and sometimes silly
> conversations we have had here. The sharing of recipes that are not hidden
> by the word "More".
> >
> > I keep inventing new projects for myself which keep me busy. Perhaps i
> can make more time for this list and friends here.
> >
> > Urtatim
> > the persona formerly known as Anahita
> >
>
> --
> Those people should not be listened to who keep
> saying the voice of the people is the voice of God,
> since the riotousness of the crowd is always very
> close to madness.
>
> Alcuin of York
> Works, Epistle 127 (to Charlemagne, AD 800)
>
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