I'm porting over a bunch of food posts from my defunct(ish) vegan and vegetarian blog, so people can see what I've done for fun(ges) because a friend was asking. I had mentioned a long weekend worth of meals I had cooked for the King and Queen of the West in May of 2013 and she asked what I made. Here's the menu.
As you can see it's not 100% perfectly period, but I was cooking for a bunch of people over memorial day weekend. Sometimes it's ok.
Here are the recipes for the period things I cooked. They came from my friend Ariane of Renaissance Food.
I used the plain breakfast sausages from Trader Joe's and some generic cheapo white wine. This was DELICIOUS over oatmeal the next morning.
I can't 100% recall what cuts of chicken I used. I know it was not a whole chicken. I possibly used boneless skinless breast as noted, or drumsticks for ease of eating. I did not have verjuice, so I used vinegar. I used breadcrumbs from Trader Joe's, and I believe I omitted the toasted bread or I bought that German bread cracker thing with the creepy toddler head on it. I do recall that this tasted VERY good.
Breakfasts:
Coffee, 1% milk, Irish Creme, cherries, apricots, apples, unsweetened steel cut oatmeal, dried fruit, hardboiled eggs.
Lunches:
baguette, salami, prosciutto, coppa, speck style ham, aged gouda, brie, camembert, brie +blue cheese, breakfast cheese, pickles, carrots, radishes, apricots, cherries, apples, smoked trout, hardboiled eggs.
Friday dinner:
Sausage in pottage
Sat. Dinner:
boiled chicken with rosemary
beets with rosemary, thyme, lemon juice, beef broth, salt, pepper
Sun. Dinner
Potatoes with Quark (quark will have yogurt, chives, garlic powder, mustard, salt, pepper), ham.
swiss chard + bacon
Monday lunch is leftovers.
As you can see it's not 100% perfectly period, but I was cooking for a bunch of people over memorial day weekend. Sometimes it's ok.
Here are the recipes for the period things I cooked. They came from my friend Ariane of Renaissance Food.
Sausage in Pottage
Sausages in pottage. Take the sausages and fry them in butter, then
take four or five apples, peeled and cut into little quarters, and four or five onions cut in large slices, and fry them in butter. Put them all in
a pot with the sausages, and put in nutmeg and cinnamon, with white
or red wine, and sugar, and stew them together in this way. (Lancelot
de Casteau, Ouverture de Cuisine, 1604)
For 4-6 servings:
6 tbsp butter
1 lb plain pork sausages
5 large apples, peeled, cored and sliced
5 medium onions, peeled and sliced in rounds 2 c red or white wine
Nutmeg, cinnamon, sugar and salt to taste
In a sturdy pot or Dutch oven, heat 2 tbsp of the butter and brown the sausages in this. Remove the sausages and set aside. Add the remaining
4 tbsp butter to the pot, then the onions; sauté until translucent, then add the apples and cook until softened slightly. Return the sausages to the pot, along with the wine, spices and sugar. Bring to a boil, then reduce heat and simmer gently until wine sauce is thickened and sausages are cooked through (approximately 20-30 minutes depending on the size of sausages).
For 4-6 servings:
6 tbsp butter
1 lb plain pork sausages
5 large apples, peeled, cored and sliced
5 medium onions, peeled and sliced in rounds 2 c red or white wine
Nutmeg, cinnamon, sugar and salt to taste
In a sturdy pot or Dutch oven, heat 2 tbsp of the butter and brown the sausages in this. Remove the sausages and set aside. Add the remaining
4 tbsp butter to the pot, then the onions; sauté until translucent, then add the apples and cook until softened slightly. Return the sausages to the pot, along with the wine, spices and sugar. Bring to a boil, then reduce heat and simmer gently until wine sauce is thickened and sausages are cooked through (approximately 20-30 minutes depending on the size of sausages).
I used the plain breakfast sausages from Trader Joe's and some generic cheapo white wine. This was DELICIOUS over oatmeal the next morning.
Boiled Chicken with Rosemary
To boyle chickins with hearbs. Take your Chickins and scalde
them and trusse the wings on, & put their feete under the winds of your Chickins, and set them on in a little pot and scum them faire, when they have boyled: put in Spinage or Letuice a good deale, and Rosemary, sweet butter, vergious, salt and a little Sugar and strained Bread, with a little wine, and cut sippets, and serve it out. So may you boyle Muttons, Pigeons, or Conny. (A. W., A Book of Cookrye, 1591) Note: This recipe is for whole chickens, but can just as easily be made with chicken pieces, either bone-in or boneless and skinless, for convenience of serving and shorter cooking time. As the original recipe notes, lamb, squab or rabbit may be substituted for the chicken.
them and trusse the wings on, & put their feete under the winds of your Chickins, and set them on in a little pot and scum them faire, when they have boyled: put in Spinage or Letuice a good deale, and Rosemary, sweet butter, vergious, salt and a little Sugar and strained Bread, with a little wine, and cut sippets, and serve it out. So may you boyle Muttons, Pigeons, or Conny. (A. W., A Book of Cookrye, 1591) Note: This recipe is for whole chickens, but can just as easily be made with chicken pieces, either bone-in or boneless and skinless, for convenience of serving and shorter cooking time. As the original recipe notes, lamb, squab or rabbit may be substituted for the chicken.
For 6 servings:
1 chicken, whole or in pieces (boneless/skinless chicken breasts or thighs may be substituted)
1 c white wine
12 oz fresh baby spinach (frozen chopped spinach may be substituted)
1 small branch fresh rosemary (1 tsp dried rosemary may be substituted) 2 tbsp unsalted butter
3 tbsp verjuice (sour grape juice) (2 tbsp vinegar or lemon juice may be substituted)
1/2 c fresh breadcrumbs
Salt and sugar to taste
Toasted bread for serving (1-2 slices per person)
Place chicken in a pot and add enough water to cover; bring to a boil, then reduce heat, add the fresh rosemary branch (if using) and the wine, and simmer until chicken is cooked through (cooking time will vary depending on whether you are using the chicken whole or in pieces). When chicken is cooked, add the spinach, dried rosemary (if using), butter, verjuice, salt and sugar, and breadcrumbs. Continue to cook over low heat, stirring constantly, until the broth is thickened; taste to adjust seasonings. Serve over slices of toasted bread.
1 chicken, whole or in pieces (boneless/skinless chicken breasts or thighs may be substituted)
1 c white wine
12 oz fresh baby spinach (frozen chopped spinach may be substituted)
1 small branch fresh rosemary (1 tsp dried rosemary may be substituted) 2 tbsp unsalted butter
3 tbsp verjuice (sour grape juice) (2 tbsp vinegar or lemon juice may be substituted)
1/2 c fresh breadcrumbs
Salt and sugar to taste
Toasted bread for serving (1-2 slices per person)
Place chicken in a pot and add enough water to cover; bring to a boil, then reduce heat, add the fresh rosemary branch (if using) and the wine, and simmer until chicken is cooked through (cooking time will vary depending on whether you are using the chicken whole or in pieces). When chicken is cooked, add the spinach, dried rosemary (if using), butter, verjuice, salt and sugar, and breadcrumbs. Continue to cook over low heat, stirring constantly, until the broth is thickened; taste to adjust seasonings. Serve over slices of toasted bread.
I can't 100% recall what cuts of chicken I used. I know it was not a whole chicken. I possibly used boneless skinless breast as noted, or drumsticks for ease of eating. I did not have verjuice, so I used vinegar. I used breadcrumbs from Trader Joe's, and I believe I omitted the toasted bread or I bought that German bread cracker thing with the creepy toddler head on it. I do recall that this tasted VERY good.
Comments
Post a Comment