Some of the cooks of Caid were given the opportunity to share some tasty period food bites at a Crown Tourney Revel. We weren’t able to attend that day, but we did get a chance to send a few of our favorites along to the event. I’m so sorry to have missed the chance to taste all of the contributions!
There was a little booklet published which featured the culinary artists, with a short blurb for each cook.
Bannthegn Beathog nic Dhonnchaidh (Barony of Gyldenholt) started her medieval culinary adventure in 1998, shortly after she discovered the SCA. She was very soon invited to join an encampment at Potrero War and learn some period cooking techniques from the camp cook. She also learned, at that time, about the Cooking Guilds within the Society, and has not left the Medieval kitchen since. She has cooked on many feast crews over the years, headed her own kitchen staff, and was the first Cast Iron Chef in Lyondemere. Her household, Cliar Cu Buidhe, presents one of the finest period kitchen in all of Caid…
My contribution for the day was Salmon Pasties, in the style of the 13th-14th c. pastelers). They are always well received, as they are as delicious at room temperature as they are fresh from the oven.
Ingredients: salmon, mozzarella cheese, egg, mustard seed, celery leaf, black pepper, unbleached flour, kosher salt and vegetable shortening
<><><><><><>
Domhnall contributed one of his most popular sausages, which he has made numerous times since he debuted them at our friend Mercy’s vigil. He has made them for two feasts since, a Gyldenholt Anniversary Picnic Feast in the Park and a Coronation feast. They are delicious!
Thegn Domhnall mac Pharlain (Barony of Gyldenholt) did not grow up cooking, nor did he cook in his early adulthood. Not until his Lady Wife’s back went out the night before Thanksgiving did he really come to understand the work that went into cooking. Noticing the skill and dedication his wife gave to cooking, he started being influenced by Martin Yan, Pierre Franey and Jacques Pepin. The rest is history! Domhnall is a master at sausage making, and giving demos on their period (and righteous) camp cooking setup. He enjoys teaching new members the art of Medieval cooking and flies the motto over his camp, “More Period is More Better!”
Lucanian Sausage is a Roman dish from Apicius. (See a previous post for details about this dish.)
Ingredients: pork, bacon, pinenuts, marjoram, cumin, black pepper, parsley, oregano, mint and fish sauce