Making Cheese (14-15th century soft cheese)
I recently got back from a house sitting stint. I always enjoy house sitting due to the fact I can cook whatever I want. While on this last gig, I tried my hand at making soft cheese. It was easy, tasty , and worth the effort. I liked making it enough I decided to make [...]
May Gamers 2010
May Gamers (also known by some as May Bardic) took place yesterday. It was a smallish affair, but also kind of awesome. It was one of those events where just about everyone ended up doing all sort of stuff. I ran my first games tourney as Lions Gate games marshal. I decided on making a [...]
Turnips with Chestnuts and Sage
Naves aux chateingnes Young, small turnips should be cooked in water without wine for the first boiling. Then throw away the water and cook slowly in water and wine, with chestnuts therein, or, if one has no chestnuts, sage. Le Menagier de Paris – 14th century French Part of the shell cut off and then [...]
Champignons en pasté
fromPleyn Delit: Medieval Cookery for Modern Cooks Mushrooms of one night are the best, if they are small, red inside, and closed at the top; and they should be peeled and then washed in hot water and parboiled, and if you wish to put them in a pasty add oil, cheese, and spice powder. – [...]
Sauteed Aspargus
Well, my clumbsy nature got the better of me. Last week I broke my ribs. What does this mean? Means playing out in the shop is sharply curtailed. Having been benched for the next few weeks I have decided to turn to some less strenuous persuits. Cooking being one of them. I decided to try [...]
