raffaellasworld: (Default)
Sorry I couldn't resist the Princess Bride quote, I just watched it with the munchkin on Wednesday.
 
At the suggestion of one of the foodies I hope to someday grow up to be like I am scrapping my Historical italian food class and I am going to reconstruct it with better focus. I think I tried to do to much with it, then got to too focused/ sidetracked on context. So where to begin? A new synopsis? 

Here's what I've got so far: 

Italian food through manuscripts, literature and personal accounts.

What did they eat and where does that information come from? (should I include publishing locations? That might be misleading as to content, but I’m not sure how else to classify it, e.g. Scappi from Bologna, worked in Rome for the Pope, but was published in Venice).

 

 

Timeframe and location of food manuscripts~, household manuals< , agricultural manuals@, and popular literature>.

 

The Marvels of Milan (Milan) 1288@ Bonvesin da la Riva

Libro di cucina (Venetian) c.mid 1300’s~ anonymous

Libro Della Cocina (Tuscan) c.mid 1300’s~ anonymous

Decameron 1353> Giovanni Boccaccio

Libro de Arte Conquinaria (Rome) 1450~ Martino da Como

De honesta voluptua (Rome)1480~ Bartolomeo Sacchi (il Platina)

Libre del coch (Naples) 1477~ Roberto de Nola

Agricultura (Venice) 1477@ Piero de' Crescenzi (1504 copy)

Il Perche (Venice) 1507~ Girolamo Rosselli

Epulario (Venice) 1516~ Giovanne de Rosselli

Opera (Venice) 1570~ Bartolomeo Scappi


I came across an online scan of one of the agricultural manuals that were first published in 1477- this copy was printed in 1504, Venice
http://www.lunacommons.org/luna/servlet/view/all/what/Books/woodcut+(process)/Crescenzi,+Pietro+de',+ca.+1233-ca.+1320.+Ruralia+commoda/when/1504/
raffaellasworld: (Adder cunning plan)
After the cooking frenzy for T-day, I'm going to start testing recipes for 12th night. These will be for my apprenticing par-tay, and depending on how well they work possibly for B's vigil as well. I haven't totally hammered out what I'm going to do so here are some options that look really good to me: 

Stuffed eggs (French or Italian version)
Mushroom Pastez (French)
Fish day rissoles- essentially tiny fruit pies (French)
Spinich tarts? (French)
Marzipan danties (Italian)
Cherry cheese tarts (Italian)
Toledo cheese pie (Spanish)
Tarts of dried apricots (Spanish)
Torta in Balconata- Multilayered fruit&nut tart(Italian- Venetian)
Jordon almonds, candied fennel & possibly quince paste &/or candied
orange or lemon peel.   
I'm also thinking about bringing a crockpot to have meatballs in the room as well, incase this is dinner for some. I may actually do a crockpot roast from a period recipe, but only if it looks like M and the new apprentice sybs may have time and desire to have a sit down dinner. If so I'll also bake some bread ahead of time too.  

Anyone want to help me test recipes? 

I think for T-day I'm going to make anyone of these that strikes my fancy when I leave work today at 2 (they're being super nice and paroling us early) to go shopping, get packed and maybe go gaming before heading south. 
Cherry cheese tarts (Italian)
Toledo cheese pie (Spanish)
16th century apple pie (English) 
Cherry lace torte - family recipe

This will also be a good trial run for at least a couple of the recipes, but I still need to decide if for 12th night I'm going to try to get little pre-made tart shells or just make lots, and lots of my own. :)
raffaellasworld: (Default)
 I made both chicken ambrosino and pomagranite chicken last night with cous cous so I have leftovers today. OM NOM NOM. 

Now, I share the sewing geek love:
Costumers all tend to have a specific era or genre that appeals to us aesthetically, which is fine, but sometimes we get too focused (but I'd _never_ do that, right) and fail to appreciate other eras or genres that might suit our body type, our facial features, or even just challenge us to think outside the box a little bit. So, I'm opening the floor for suggestions: Give me one costume you'd want me to wear, and why. Picture links appreciated. :)

And then spread this meme like SARS and I'll try to do the same for you!

raffaellasworld: (Default)
Cornish Hens with fig and orange stuffing
Pronounced: poo sah(n) / fahr see / oh / fee guh
INGREDIENTS:
  • 3 Cornish hens, rinsed and patted dry
  • 9 thyme sprigs (about 4-in. long)
  • olive oil
  • For the stuffing:
  • 2 teaspoons olive oil
  • 1 small onion, sliced
  • 1` garlic clove, pressed
  • 1 Tablespoon brandy
  • 2 teaspoons grated orange rind
  • 1/3 cup orange juice
  • 1/2 cup chopped dried figs
  • 4 Tablespoons butter
  • 1 Tablespoon brown sugar
  • 7 sliced white bread, torn into small pieces
  • 2 Tablespoons chopped Italian (flat-leaf) parsley
  • sea salt and freshly ground pepper
PREPARATION:
Make the stuffing:
1. In a non-stick skillet, heat the oil over med-high heat. Add the onion and garlic and cook about 5 minutes or until soft and golden.
2. Add the brandy, orange rind, juice, figs, butter and sugar and cook, stirring occasionally, an additional 5 minutes.
3. Remove from heat, pour into a bowl and allow to cool for 10 minutes.
4. After 10 minutes, using your hands, mix in the bread, parsley, salt and pepper.
Preheat oven to 400F.
5. Stuff the cavities of the Cornish hens with the stuffing. Tie the legs together.
6. Tuck 3 sprigs of thyme behind the tied legs. Rub all over with the olive oil and sprinkle with salt and pepper.
7. Place on a rack in a baking dish and roast for 40 minutes or until golden and cooked through.

Must remember to take them out of the freezer tonight so they can start thawing in the fridge.
Add to shopping list: 
thyme sprigs
Italian parsley 
white bread
butter 
oranges
onions
raffaellasworld: (Adder cunning plan)
Some of these are just to give me a range of cooking instructions. I think my game hens are much smaller than the ones they're alluding to here. Mine are about 14 oz each, bone in so I'm guesstimating them to be about the right portion size whole. I'm currently leaning towards the one on the bottom. The crock pot recipe is only for reference. I'll be cooking 30-35 of the little buggers so doing them a few at a time at 8hrs a pop just won't work for me.
raffaellasworld: (Adder cunning plan)
The Chicken with cinnamon-orange sauce was judged a success last night. My only concern is that I want to pre-cook the chicken breasts as I won't have an oven on site. I was thinking of re-heating the sauce so at least that would be hot when served, I just don't want to over-cook the chicken as that's one of my culinary pet-peeves. When I have the money I plan on buying myself a seal-a-meal so it will be in boil in bags and I'm hoping less susceptible to drying out from re-heating. 

I'm also going to make the specialty bread and I think I'll give it a trial run tonight as  my bread making skills are a little rusty. 

The Jeep is mostly packed except for last minute stuff (feast basket, odds 'n ends) and the cooler which I may load empty tonight and just bring everything to it rather than tote it around full. I'm debating whether I should pack my little metal table & chair set in case I do wind up spending considerable time eric-side. Hmm, I'm guessing my barony will have a shade up, and I'm always happy to come with munchies.

I've got buttons to sew on one pair of Venetians (pants) and another pair that's only been (mostly) cut out. Finish cutting out waist band, stabilizing stitch to all edges then try to zip those up while the bread is rising and the big batch of sauce is condensing. 

All in all, I'm enjoying my world,  my friends, and that I've found a place where I can history and food geek out to my hearts content and it's not considered a negative. Happy time in geek-land.
raffaellasworld: (Default)
I thought for lunch I'd make something everyone can just grab 'n go. So with that in mind I think I've decided on a variation of a lombard patellum. I figured I should probably try it out tonight so I'm not springing something on everyone (including myself) that I hadn't done a test run of. I think I'll also try to bake them a head of time so people can just grab them from the cooler whenever they're ready. 

It looks so pretty, and it was tasty too ( I think I'll add cheese though). 
raffaellasworld: (Adder cunning plan)
I need to make or get a food icon. 

Anyway, I've been working on gathering recipe & menu options for the Page's feast, but in the end I'm going to let them choose and just give them lots of choices (so there's not just casting about aimlessly, but they can pick from anything, really). 

In the meantime I've been looking at recipes for May Crown.


Oh, and one of the biostatisicians (he's Australian, very sweet and yummy) just stopped by my desk and brought me a little glass period looking jar of a spice he said is hard to get over here. He wrote down the names for me: Ajwain  Carum Copticum (syn. trachyspermum ammi). Anyone recognize it? It looks and tastes like caroway seeds.  
 
raffaellasworld: (Default)

 Tray(s) of meats & cheeses:
Ham (2 pounds? I'll see what looks good and if anything's on sale)
Roast beef (got one pound may get more)
Prosciutto (wound up being to pricey and not really fitting the theme anyway). 

specialty french cheese from CM (Mimolette ), and Gorgonzola. 

Goat's milk cheese rolled in a little EVOO & fresh (have about 16 oz cheese will roll there). Make sure I have EVOO and pepper grinder packed. 
Small sliced bread / crackers (Cater's water bisquits or similar, Lavosh, or similar)

Stuffed eggs (not specifically English, in fact they're Italian but they're darn good period finger food): 
Eggs, Marjoram, saffron, ricotta, EVOO, verjuice (I'm breaking into my personal stash of verjuice for this). 

 
Trays of sweets: 
Marzipan tarts (Fiamma) 
Applets & Cotlets (see if I can get them at this time of year, if not check the Indian grocery store to see if they have decent turkish delight).
Shrewsbery cakes 
dried apricots.& possibly dried apples, pears, prunes, dates, cherries? I'll see what looks good. 

fresh fruits (sliced apples, pears and grapes and pineapple) May wait until I get to oregon so they're not bruised.
  
Already have about 3 types of nice cheeses, baby brie, soft goat's milk feta, a little cevre. Fruits & cheese for Friday night's vigil too. 

Everything's period, and most of it's english, or at least was also had in England. I couldn't resist a few Italian touches that work well as finger foods.

raffaellasworld: (Default)
Mostly just a reminder for myself
This is less focused than I usually am for historical dinners. The point of this feast is more social than research driven, and more of the diners are extreme food weenies. I let the "autocrat" (not an official event) team really pick what they wanted and just steered them towards period recipes. They're not all from the same country, but at least most everthing (except for things like the chocolate, which they really, really wanted to do) are from period sources, and would make both a food snob and total food weenie happy.  

I'm actually more food director for this one, kind of head cook. Several of the dishes will be done by other people and I'll just be orchestrating it all. I'll do the sauces, and several of the other dishes, but I wanted to make sure that anyone who _wants_ to can participate.
 
Breads    
Cheese  
Fruits  
Stuffed Eggs                                               
Beef wrapped asparagus w/mustard

Sallat                                            
Simple dressing  
Scallion Tart 

Meatballs   
Agalita (ultra garlic sauce) 
Perfect strong sauce (ginger!)
Lentil Soup 
rolls  

Lombard Chicken Pasties  
Lombard Rice w/ wine cured salami (layered cheese, rice, egg and salami dish)

Pork w/Verjuice  
Carrots w/Dill Butter

Ginger Cheesecake 
Candied Nuts 
Fresh Fruit   
Chocolate chunks 
raffaellasworld: (Adder cunning plan)
So, I've been insanely busy, but at the AQ social meeting on Tuesday I managed to catch up with all of the major contributors to the festivities.

A&S will be there afternoonish on Friday with the tubs of Baronial fabric for draping. They will also be the head of team dance with the Bouncing Baron (aka Trahern). While they don't have the specific dances hammered out yet, I've pretty much got a dream team who have done countless balls before so I'm just going to let them spin. I'm still hoping for live period music, but they haven't gotten solid confirmations back yet. The one who was really excited about playing will be sitting vigil (not for a friend, his vigil) and so naturally that would be rather difficult. :)

I received a tentative menu which makes me a very happy camper ( I was getting just a bit nervous. B&F have also done full on feasts before, this will just be nibblies, and I have great respect and confidence in them both. I can't wait to see how it turns out, everything on the menu sounds wonderful. I do need to get ahold of the lady doing the cake subtlety as they've asked that I make sure it's clear that the feast food crew won't be cleaning up after the cake.

The miniature tableaus of the 7 deadly sins are about 1/2 done, and she says it's the hard ones she did first. Whoohooo!

The lovely Mort is handling the decorations and I plan on getting there as soon as possible on either Thursday night, or first thing Friday morning to help.

The only thing still hanging in the breeze is figuring out the best way to get the invitations / flyers printed. I can take them to the local Kinko's but that's definitely not the most cost effective way, and I'd like to make as little financial impact as possible. I'd like to have them done in advance so they can be distributed to all of the various hotels and passed out to everyone who checks in Thursday and Friday with an SCA room.
Hmmm, maybe I can pick Mr. Foxxy's brain and see if I could send someone either an attachement with the files to be printed, or figure out where to print them and mail the completed ones to someone who's going down even earlier than I am.
raffaellasworld: (Default)
Whew, what a busy long weekend. Sewing, bezant striking, more sewing, then some more sewing with a little sewing on the side. It's looking absolutely stunning though, we'll have the sparkliest Majesties EVAR. I can't wait to see it on them.

I was just a helper monkey on this project but I have to give some serious props to the brain trust that planned this out. If the end result is even remotely living up to your original expectations, WOW. Just, Wow.

I had a lot of fun playing with the metal, and the social time was pretty spiffy. I had a chance to hang out with people I don't often get a chance to spend time with.

Now, I just need to see about cat wrangling for the ball and if there's time try to get my ball gown finished. I've got it all cut out, I just haven't had a chance to do any sewing on it at all other than getting the channels done for the boning of the bodice.

Oh, and here's a site both for my friend Dustin and myself. For him because it's the website for a mongolian group (check out the link to the boots D) and they've got several relish recipes redacted from Platina.

http://www.viahistoria.com/SilverHorde/main.html?research/DayboardAlternatives.html
raffaellasworld: (Default)
http://www.grandchefs.com/index.html
Here's an amazingly cool concept. I'd love to see this in AnTir, but I know I'm not personally up to the challenge _yet_.
I think we could even take things further as suggested by orlaith in the post I yoinked this from (with permission). I could see AnTir doing this from all one country, all documented recipes. See offical rules below.

Read more... )
raffaellasworld: (Orange Venetian)
Tonight is up in the air. I talked to Arianne last night and she told me to stay in and not go out in the horrible weather. As a result I also forgot to swing by the fabulous Ciar and take her up on her generous offer. There will be groveling later, a lot of grovelling.

Tomorrow I will be going to PPP's 'rent's place for consuming of mass quantities (I will try to keep over-eating to a minimum though). After dinner I may be making the rounds a bit to just see folks. I have the morning open as well, and don't have to be on the road until 3ish.

Friday morning I will get up fairly early to go work on pouring all of tokens for Goode Yule. We only need about 100 of them, so I'm hoping to get all of them done in one day, and possibly not even take the whole day to do it. It depends on how much tweaking the mold needs to start with. Once it's rockin' they will turn out fairly quickly, possibly as fast as 2 per minute. I finished the soapstone mold last Sunday and I'm fairly happy with it. I may actually ask if it would be alright for me to make some extras to give as gifts after the events. I did this specifically for the event, but two crossed holly leaves with holly berries is just too perfect for the season not to share- if it's not inappropriate that is.

Saturday, or Sunday, or both I will be enjoying the S&B goodness with Ldy_lavender and the girls. I intend to at least have the sleeves done for the green brocade and hope to at least have a good start on the burgundy velvet V from Venetian.
raffaellasworld: (Adder cunning plan)
I've got 25lb of barley in my Jeep, my pavilion has been handed off for gold key use, and I have some smaller (well smaller than 5 gallons) pots in back as well.

I need to remember to also contact Angus as he said he's also bringing another 5 gallon pot for me to use.

Last things left to purchase:
Salad (how many bags do I need for 150 people?)
Big bottle of ranch dressing, for those who don't want the homemade balsamic, or the raspberry.
Bread
butter / margarine (groom is lactose intolerant, so must at least have both, or only m).
Apple juice/ cider for hot spiced cider.
Possibly beef stock to cook the barley in and add a little moisture back to the stew in case it gets to dry. Add at the last minute so it doesn't suck it up.

No pre-cooking for this one, except possibly the barley the night before.
Need to pack rice cooker, cloth tea bag (s), serving utensils, hot pads, cooler, Chopped garlic!!, cloth for draping, and lots of herbs. I think I'm going to clear out a lot of my spice cupboard for this. I made the best batch yet on Friday of the beef and barley stew and to replicate it even remotely is going to take a lot of dried herbs.

Oh, almost forgot measuring cups!!

catching up

Sep. 7th, 2006 01:14 pm
raffaellasworld: (cheshire)
Work has been hell. Certain other aspects of my life have been "interesting" in a chinese curse kind of a way. A spiritual group that I had been backing away from due to internal conflicts and drama finally went nuclear and seems be be disolving. I'm both saddened and relived by this, and feel guilty for being relived. I think I'll try to get around to a separate post on that whole mess.

Had a great time at Crown! The downsides were unfortunate biological timing which was made more unpleasent by the abysimal facilities available, and the fracking heat. I'm so greatful that Ldy_lavendar had brought her fabulous pumping camp shower and let me use it. I would have had a much less pleasent weekend if I couldn't bathe (I know, I don't mind being a big ol' wuss on this count, better wuss than wiff).

I finally got to see people I've been trying to hang out with all season. It was way too short of course, as I was either on a mission, or was so exhuased that I could barely see straight much less hold a witty conversation. I got my peasant-y cheese. I donated to the cheese fund for peseant's revel (they roll it down a hill) and I wasn't able to make it so the divine Ms.M was kind enough to hold it for me since then. I'm having some for lunch, so yummy!

I had two friends along for this one. One of them is still shiney new to the SCA (Warren War last weekend being his first event) and the other hasn't really come out to play in about 10 years. Much fun dragging them along and playing hostess. I did feel guilty though, as I wound up doing way more volunteering time than I had planned. They were both amazingly cool about it though and made their own way just fine without me there every second.

The company was great, the food was great, all in all I think it was a pretty good event. If I were in charge of the world the only things I would have changed would be to turn down the heat a little during the day, especially Saturday, have the biffies pumped and cleaned WAY more often, and somehow add more hours to the day. I didn't get to hang out with people as much as I'd like, or sing nearly as much as I'd like.

I came home Sunday night and had the day monday to relax. I would up heading over to the_doctors and we watched Helsing and a little witchblade while I did some sewing on my (hopefully soon) to-be Venetian gown. I got the worst part of the cartridge pleating done, now I just have to stitch it to the bodice. There will be pictures forthcoming.

The grindstone is calling......perhaps more tonight if time permits.
raffaellasworld: (Jesus saves)
Tonight is session # 2 in which we actually start playing. W00t! I believe I have all of my character information in order now, so I won't feel like I'm holding everyone up. It will be so nice to start getting my gaming fix again regularly. I've been missing it.

For dinner this week? Another batch of barley stew, this time with lamb and lots of garlic and herbs. Mostly a period recipe with extra herbs they didn't call for (but they had) and I couldn't resist tossing in. My friends may be sick of it by Banner War, but at least I've got different social groups to inflict my various test batches on. So far everyone's loved it, but I'm nervous about when it will be time to cook for 150.
raffaellasworld: (Baldrick cunning plan)
To do:
Repair loop on umbrella pavilion.
It won't take long, I've just been putting it off.
It would be nice to have the new green Venetian done but it won't happen before this weekend. See hand sewing projects to bring.

Food:
To cook:
Prepare and bag separately the beef and barley for the stew.
Make / bake the two pies
1 jakke of dover = pork, chicken & cheese pie
1 Green Vegetable torta = yummy vegetarian (not vegan) cheese and herb pie
Just because it's tasty and their excellencies like it. I think I'll surprise them.
More muffins? The last ones were a big hit. Perhaps I'll bring the lavender jelly to put on them.


To purchase:
Eggs for communal breakfast, and perhaps stuffed eggs if I'm feeling creative.
Steak and possibly lobster for Saturday night.
Munchies.
MUST REMEMBER: oxyclean for pavilion. Must un-love the kitty love.


To bring:
Clothes:
Washed from last weekend, all fresh and ready to go.
Chemise (2-3), Italian gowns (only 2 this time, I promise), linen under gown, Green front lace over gown, do rag, apron, long red linen tunic (in case it gets too hot).
Socks & unmentionables.
Boots.
Extra table and chairs. I've currently got a bench on site and one chair in the back of my jeep. I've got at least one other person coming and I like to make sure I've got enough everything for everyone.
Tents (see note above)
Sewing projects? I like to keep my hands busy. White flannel under / night gown. Possibly Green Venetian. I don't know how feasible on site cartridge pleating would be, but if I get that far attaching it to the bodice would be. I do have a full size fold out table on site, so it's a ponder.

I love the new (to me) pavilion. I got an update that despite the windstorm that blew over costco garages and played havoc with the Dew Drop, that she's stood firm. Yay! Will have to try to remember to take photos this weekend.

Warren War

Aug. 28th, 2006 12:07 pm
raffaellasworld: (Raphaella & Kerianna Yule 02)
I had a marvelous time. I wound up getting there late, but that was alright the rest was much needed.

I got to try out a new (to me) pavillion for the first time. It was one made by the beautiful and talented ciarnait. It's a single pole hub and spoke style design, exactly the kind I've been lusting after for the better part of a decade. I had some help putting it up, but I'd say that all together it took maybe 1/2 hour to erect, and it took way more time to get everything else inside situated.

I camped with Ldy_lavender, the girls, Alen & Solig, and we were practically right next to hleleanorsdress, and blondtartan, with Eric of Clan smith and his delightful Lady Beth right across the way. It was so darn hot that I didn't head out much. I went over to the baronial pavilion to check in, did a little quick browsing, but other than that I stayed pretty close to home.

We had a marvelous dinner that was a group effort. Ldy_lavender provided a gigantic pot of psgettie & meatballs, I brought a test run of the beef and barley stew I'm making for Banner War, a Jakke of Dover, and the lavendar blue berry muffins which were all a big hit. Which reminds me: meruda_true can I pass the recipe on to a few friends? They were a huge hit and I've gotten requests. I'm happy to give credit and I just like to ask before passing things on.

I got to wander, see BB & WW, who were throwing a little shindig, and kept asking me to sing. :) I got sing, and socialize, and sing some more. It was great.

I hear the grindstone calling, perhaps more later.
raffaellasworld: (Raphaella & Kerianna Yule 02)
There was much cooking & baking last night.

I did another run though with the barley, which makes experiment #2, thank you ornerie, and shamus9999. I've made use of your wisdom. I browned the beef & veggies last night, and have the two test batches of barley in zip lock baggies to be added on site.

Also thank you merouda_true, for your delicious lavender blueberry muffin recipe. I made them last night, including making up some of the lavender sugar to sprinkle on top. The tiny organic blueberries I picked up at Trader Joe's were tasty and the perfect size. I know they're not a period recipe, but ldy_lavenar is a lavender food addict, so I thought I'd surprise her this weekend. She's already gone to the event, so if you see her at Warren War, don't tell.

I plan to make a Jakke of Dover tonight too, as I've found that makes a great lunch. If anyone else is planning on heading to Warren War, I'll see you there.

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