Medieval cooking in the modern world.
This was the main course for dinner this evening.
2 small yams, diced into 1/4″ cubes
3 small Idaho potatoes, diced into 1/4″ cubes
1 1/2 c fresh broccoli, cut into florets, cut small (spoon sized)
1 1/2 quarts vegetable broth
1 small onion, diced fine
a splash of canola oil
pepper to taste
optional ingredient: sour cream
optional ingredient: bacon, chopped fine
optional ingredient: [...]
A few weeks ago, my daughter and I started our seedlings. After a few casualties to our cats, I finally was fed up enough to build a greenhouse made entirely of materials that I found around the house. The main structure is made up of corrugated cardboard from cases of soda water and [...]
The period of time that will be covered is approximately 800 ACE - 1000 ACE and I will be addressing two specific cultures: The Frisians and the Vikings. Specifically the Danish Vikings that the Frisians would have had contact with. The map above is the area that the Frisians held during that period [...]
Full Disclosure: The owner of this website is my mentor and I am a member of the Godecookery staff.
Where I come from, the standard for medieval cooking research is Godecookery.com. Owned and operated by James Matterer (known in the SCA as Master Hogge de Watlynge, formerly known as Master Huen Dambrigge of Wychwood), the [...]
As promised, here are some links to information that you may find useful to start your information gathering. If you decide to do some open fire cooking or clay oven building/cooking, please share your experiences so we can all learn.
General Information
Cooking Over an Open Fire
http://www.freetechsupport.com/csr/cookfire.htm
Campfire Cooking (including how to build a proper fire for [...]
Spring is here, and for some of us, that means that it’s time to gear up for open-fire cooking.
Mary Karlin, owner of the “Elements of Taste” website and chef-instructor at the Ramekins Cooking School in California, has come out with a new book that focuses on open fire cooking called Wood-Fired Cooking: Techniques and Recipes [...]
Due to changes in my life, I now have time to write and research and basically do the things that I love to do. This could change at any moment, but for now, it makes sense for me to write about things with some predictability. I cover four main topics here: Food History, [...]
Recently, Channon Mondoux, owner of Renaissance Cuisine, produced a eCookbook Celebration at the Sarayi which is a collection of sixteenth century Turkish recipes.
Recently, WBEZ in Chicago interviewed Channon about her eCookbook and she provided an amazing tour of Turkish culture and cuisine along with information about her latest work.
Go to Chicago Public Radio’s “Chicago Amplified” [...]
I make bread fairly often. It’s something you can do during a day that doesn’t take up every waking moment and doesn’t even require that much supervision. You can mix up the sponge and the flour mixture at 9:00 a.m. and have bread for dinner at 5:00 p.m. It’s a beautiful thing.
Everything [...]
Yesterday I was contacted by a friend that is allergic to almonds, but not hazelnuts or pistachios, so I tried them out this morning. You’re not getting a lot of analysis here as I’m writing before running to get my house clean before I have guests in it.
Before assembling everything to actually make the [...]