The Culinary Group is going to be busy in the next few months! While we’re on break for July and August to make room for summer camping events (and maintain the sanity of our members,) many of us are still in high gear! Caterina’s vigil and elevation to the Order Read more…
A friend of mine made some cheese the other week and had a great deal of whey left over. So I, being the crazy person I am, decided to make something with it. And so: Sauerkraut.
This post is a little less academic than some of the ones I’ve been doing because it was a spur of the moment project.
So for more background I’ll recommend you go take a look at Stefan’s Florilegium. What they have discussed there is that we have lots of references to Sauerkraut from the 16th century in Germany: Ein New Kochbook has some recipes that call for it and Baecker, Brot und Getreide in Augsburg references it being sold at the market; in addition Scappi mentions salted or brined cabbage being exported from Germany. Finally, as early as 1485 Kuchenmeysterey apparently mentions sauerkraut in passing.
Summer is really busy here in Avacal, so it was extra nice that we managed to get together in June this year. Although it was a smaller group than usual, there’s nothing as nice as spending an evening together over some delicious dishes on a warm summer night! One of Read more…
Note: A later version of this was published in Petits Propos Culinaires Issue 108, May 2017 p74-76 “The Lack of Evidence Regarding the Existence of Classical Roman Pasta”.
In some of my previous work I mentioned that Roman legions had pasta. This is a bit of a contentious subject and the traditional story is that pasta came to Europe via China, the other tradition is that it was introduced to Sicily by the Arabs in the 9th century. We had a discussion of this on the SCA Cooks Facebook page and so I looked into whether or not there was proof of pasta existing in Classical Rome and Greece.
It’s been a while since I did a medieval bread post (*cough*five years*cough*) so I thought it was time to bring it up again. I wanted this to be a post and recipe for everyone to be able to make medieval style bread.
I’ve been making sourdough a lot the last few months (thank you Lady Audrey) which has given me a better appreciation for the art and act of levening. This made me want to return to my old bread recipe. So for the first one were starting from my reassessment of medieval bread. Searching more info I found Steamy Kitchen which seems a super similar one.
Within the Culinary Group, I’m known for my apple-based recipes. Sola (who was a beloved member of the group until she moved away) and her son call me “the apple lady.” I’m not really sure when it became a thing, but for the first six months or so of our Read more…