A Few Recipes |
These were submitted by an
SCA member who lives in the Tacoma Area |
Savory Green Soup
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
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 |