Siege cooking part two - Final Round

So, after winning my first round of the siege cooking contest, I went on to the finals. Thankfully, I had a day in between, as cooking for the first round had taken ALL day, and the final round was likely to be the same. After the first round, I was exhausted and sore, though happy.

Cooking while Camping

Welcome back to the kitchen. If you look around, you may notice something different...namely, no solid walls or roof, and we have a campfire nearby. Oh, that's right...we're in camp this time.

Siege Cooking at Pennsic - interesting experience

So, I had an interesting new experience at Pennsic this year. I actually got to participate in a siege cooking contest. I've run two of them in the past, but never gotten to compete.

Flintheath's Yule Ball 2010 Feast Menu (as remembered)

I'm trying to remember and/or recreate the menus from feasts I've prepared over the years. This was the first one I had the privilege of doing in Insulae Draconis (England). I can't seem to find where I wrote down my original menu. I think I can remember at least most of what I served, however, and will be able to find the recipes again to be able to post and link them.

Pensic Prep and Proposed Menu 2013

Going to Pensic  this year is going to be interesting on many levels, and I have to admit I’m a bit nervous about it. From a purely food/cooking standpoint I will have the challenge of making food that my girls (ages 9, 12, 14) will eat while still having food that I’m interested in cooking and eating. It’s tough enough at home, often, to make food that all three girls are interested in. (This is why I need other grown-ups to cook for.) 

Sweet and Sour - part one

Obsessive personality? Me? Just because I started researching the histories of sugar and of vinegar to see which were the most period appropriate types to use for my sekanjabin...

Anyway... Welcome back to the kitchen for part one of my "sweet and sour" series, where I will share what I've learned about sugar and vinegar, and the wonderful drinks that can be made from them. I have to admit, I was surprised by what I found when I started this research.

Great Northeastern War Menu - (camp menu)

I need to start writing and linking my menus, so I can find them later. Here's my current menu for our family camp kitchen at GNEW this year.

Chicken boiled with herbs - Recipe

This was another easy peasy recipe to cook ahead of time for the upcoming Great Northeastern War, and should be a flavor that even the children will eat without fussing. I got it from a wonderful book of camp kitchen recipes that was given to me in Drachenwald.

Rice Lombard - recipe

This is a fairly easy side-dish, and is a flavor well suited to mundane tastes. I've made it twice, now, and have to say that using a good (i.e. homemade) stock or broth makes a huge difference in flavor.

Recipe - "Compost" (Pickled Salad)

This is a tasty recipe that I made for a feast a year or so ago, and I'm making it to take to Great Northeastern War this weekend. After having to find the recipe again, and realizing that I didn't make it quite the way the redaction stated anyway, I decided that it was a good idea to post it here for quick reference later.

"Saja sama whatsis period lemonade"

Welcome back to the kitchen. I apologize for the time between posts, but I'm still working on figuring out what to write while adjusting to a new barony and kingdom. A request from my lord this last week for some of that "saja sama whatsis period lemonade" inspired a flurry of activity in my kitchen, though, and a bit of research, and seemed like a perfect topic to write about.

Scotch Eggs - Recipe

I was taught to make these at an event ages ago, and they've been one of Cedric's favorites ever since. They are labor intensive, so if you're making them for a large group, it is generally best to have an assembly line of some sort, or at least a lot of helpers. Measurements are approximate, as always.

Meat pies (Pasties) using the hot water method for crusts

At the Stonemarche Cooks' Guild meeting this last weekend, we made meat pies, and I promised to post the recipe. This seemed to be the appropriate place to do that, and next time I won't have to look so hard to find it again.

This is mostly a "concept" recipe, and I don't have exact measurements for the filling. However, the filling variations are essentially endless. The important part of the recipe is the crust, as using a "hot water method" gives you a crust that is strong enough to carry (or pack in a lunchbox) while still having good flavor and not be too hard to chew.