A Few Recipes

    

These were submitted by an SCA member who lives in the Tacoma Area
 (known in the SCA as Blatha An Oir) named Patrick the Cook.

Savory Green Soup

 
  •   2 - 3 bunches of scallions
  •   2 lbs spinach
  •   Herb blend; 1/4 tsp thyme, 1/4 tsp sage, 1/4 tsp rosemary (dried is OK)
  •   3 eggs well beaten
  •   1/2 tsp sugar
  •   Pinch of cardamom and coriander
  •   4 Cups of chicken broth
       Wash and trim stems from spinach (leave in whole leaf form), trim root end and bad tops from scallions and cut into i inch pieces. Put chicken broth in saucepan and bring to boil. Add spinach, scallions, and herbs to boiling broth and boil together for about 4 minutes. Reserving the broth, drain the vegetables from the broth and return broth to pan and set on simmer. Using blender, food processor, or best means of kitchen utensil destructive process, puree the spinach and scallions using a few tablespoons of broth to aid the process. When sufficiently "pulverized" return them to the broth and watch the broth turn a very nice shade of green. Add cardamom and coriander and simmer. Using a whisk slowly add the well beaten eggs to the broth to thicken. This can be tricky because if not beaten well enough or the broth not stirred briskly enough the egg will clot causing more of a "egg drop soup" effect. I did not use the eggs when I prepared this soup for the feast. I used a simple mixture of 1 tbsp cornstarch and 1/4 c of water mixed, to form a roo, and used this to thicken. The final effect is more desirable.

       I did not mention the use of the sugar in the previous paragraph on the preparation because I wished to state this first. The sugar is used more to counter the excessive saltiness of some chicken stock bases. Only use the sugar if the stock you may use is to salty for your taste. If not, forgo the use of the sugar.


      This makes approximately 1 quart of soup. Adjust seasoning and quantities to suit your need.

Patrick

  

Sautéed Carrots and Apples

        
  •     Use equal amounts baby carrots and apple slices
  •     Allspice
  •     Butter
      It is preferable to use baby carrots because if larger carrots are used the heart of the carrot can become bitter the larger the carrot gets. You want to use carrots that have a sweeter flavor. Use apples that are firm, not hard, preferably Granny Smith or Fuji.
 
     Peel, core and slice the apples. Par cook carrots until just tender. Preheat large pan or skillet over medium heat. Melt a teaspoon of butter in the pan and add a pinch of allspice to the butter. Place equal amounts of carrots and apple slices to the pan, just enough to cover the bottom of the pan, and stir and turn the over to coat with the butter and let cook until the apple slices begin to soften and are heated through, turning occasionally. This should take just a few minutes. Repeat this until all the carrots and apples are cooked. If to many are added to the pan at a time some of the apples may not get cooked. Place in serving dish and drizzle honey over the top while still hot and serve.
 
      I hope you enjoy these as much as I have. They are an excellent compliment to any meal.
 

                                                                   Patrick