# Monday, April 26, 2010
At least for my Viking food blogging, I'm moving to www.vikingfoodguy.com.  My goal is to blog more regularly on Viking food, but I can't really make any guarantees. 

Monday, April 26, 2010 9:03:00 PM (GMT Daylight Time, UTC+01:00)  #    Comments [0]
# Tuesday, November 10, 2009

 

CULINARY SYMPOSIUM 2009 - CLASS SCHEDULE

 

Track 1

Track 2

Track 3

Track 4

Track 5

Track 6

Location

Nature House (OD)

Uncle Toby(OD)

Ginny's Lodge

Raker Lodge 1

Raker Lodge 2

Raker Lodge K

8:00 - 9:00

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Breakfast ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

9:00 -11:00

 Viking Bread,      Refr orðlokarr Fiachson

Cast Iron Cookery for Eventing,    Robert the Blacksmith

open

Foraging,    Eulalia Ravenfeld

Introduction to Byzantine Cuisine, Berengaria

Techniques of Food Preperation & Kitchen Safety, Qaratani Oyugen

11:00 -1:00

Cooking Quinces & Medlars,  Mathilde Haðebyr

Old World - New World Foods, Muireann inghean ui Mhuirneachain

Northern European Food Production, Alanus Andrist

Hands-on Feast Preparation,    Part 1,         Eulalia Ravenfeld

1:00 -2:00

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lunch ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

2:00 - 4:00

Cooking in Pottery, Morgaina & Svava

Viking Foods, Jorunn Steinnabrjotr

Roman Cuisine,     Julia Sempronia

Keeping Your Knives Sharp, Hugh MacDomhnaill

open

Hands-on Feast Preparation,    Part 2,         Eulalia Ravenfeld

4:00 - 6:00

Beginning Sausage Making,     Egan Brauer von Starkberg

Basic Medieval Pasties,     Qaratani Oyugen

Carving Birds & Beasts for Feasts,            Aleyn the Younger

Cooking from a Middle English Text,            Elaine de Montgris

Hands-on Feast Preparation,    Part 3,         Eulalia Ravenfeld

6:00 - 7:00

 ~ ~ ~ ~ ~ ~ ~ Prep for Dinner & Rearange the Dinning Hall ~ ~ ~ ~ ~ ~ ~

Volunteers to help Reset Dinning Room, Plate & Serve Feast

7:00 - 8:30

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dinner ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

8:30 - 10:00

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~  Social Time  ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Culinary Symposium 2009 - Class Information

 

Classes

          Teacher

 

Beginning Sausage Making

Egan Brauer von Starkberg

 

Cost $10.00      2 Hours      Min ?, Max 6

 

 

Learn to grind, season and stuff sausage.  Students will season their own meats, stuff them into casings, and take home their own pound of fresh sausage.  Includes a sausage funnel as part of the kit.

 

 

 

Carving Birds & Beasts for Feasts

Aleyn the Younger

 

Cost $1.00     2 Hours     Min 4, Max 10

 

 

Have you even been terrified at thanksgiving?  Intimidated by ham? Stood in front of a table with a knife and fork and said "now what?"  This class is for you. Learn carving!  The position of carver in the middle ages kitchen staff was a respected and honorable position.  We will discuss selection, care and feeding of  knives and forks, sharpening, as well as the carving of vaired types of meats for the table.  Class will include both lecture and practial, fee includes handout and practice fowl.  Never be scared to slice chicken again. Carving tools will be provided but students my bring thier own knives and forks, (if they wish).   No long sleeves ( we will be working with food), aprons are NOT provided. 
Please no chisels, gouges, sandpaper or files!

 

 

 

 

 

 

 

 

Cast Iron Cookery for Eventing

Robert the Blacksmith

 

Cost $5.00      4 Hours      Min 5, Max 25

 

We will cover the history of cast iron cookware along with where to get it, and it's care and feeding. During the hands-on cooking portion of the morning we will be covering recipes aimed at camp fire cooking. We will start with camp bread, two types of dough using three cooking methods.
Two main courses, one meat and one vegan friendly. And then something for the sweet tooth we all have. Students should bring note pad and pen/pencil (you're students remember), lots of questions and a need to have fun. because it's hands on and we'll be playing with fire,and the resulting ash and soot, dress in your grubbies.

 

 

 

 

 

 

 

Cooking from a Middle English Text

Elaine de Montgris

 

Cost $1.00            2 Hours           Min 3, Max 15

 

Cooking Directly From the Middle English Sources will have some basic Middle English grammar and reading skills, some common cooking techniques and terms, and the nuts and bolts of redacting a recipe.

 

 

 

 

Cooking in Pottery

 Morigaina & Svava

 

Cost $ 3.00      2 Hours      Min 2, Max 8

 

 

For this class participants will learn ways to use reproduction ceramics for period cooking over open fires. Several dishes will be prepared in Medieval style clay pots directly over coals. There will be a discussion of how different styles of pottery work for different cooking requirements. There will also be tips of some ways potters can successfully create Medieval reproduction cooking pottery. We will sample the foods cooked during the class. Handout included. Please have your hair covered or tied back. No other requirements.

 

 

 

 

 

 

Cooking Quinces & Medlars

Mathilde Haðebyr

 

No Cost      2 Hours      No Min, Max 12

 

 

This class will offer a brief overview of the history, uses, & preparation of the popular period fruits: quinces and medlars.  We will do some food prep & cooking on site, as well as taste-testings of the raw fruits and several prepared versions.  Students will walk away with a few fruit to cook up at home. Please wear clothing suitable to cooking outdoors (hair & long sleeves tied back).

 

 

 

 

Feast Preperation, Hand-On, Parts 1, 2, 3

Eulalia Ravenfeld

 

No Cost      2 Hours each      Min, Max 15

 

This class provides hands-on instruction in cooking authentic food from documented sources as well as general food preparation and feast management experience. Students of all levels and backgrounds are encouraged -- Eulalia will find a way to put you to work even if you've never been in a kitchen before! The food we will be preparing is meant to be representative of the food eaten in England during the 13th and 14th centuries by town dwellers (for lunch) and the gentry (for the evening feast), and students will be provided with some notes from the instructor's research into this topic. Please wear garb suitable for cooking -- no trailing sleeves, hair tied back, easily-washable clothing, aprons recommended.

 

 

 

 

 

 

 

Foraging

Eulalia Ravenfeld

 

Cost $1.00      2 Hours      Min 3, Max 15

 

 

This class seeks to answer the two most fundamental questions that have plagued mankind since the dawn of time: "What's that? Can I eat it?" In this introduction to wild food foraging, we will discuss some of the finer points of eating from the wild, go over recommended resources on the topic, and go for a walk around the site identifying edible plants (and mushrooms if we are so lucky). Instructor is a veteran forager and outdoor enthusiast, and has only poisoned herself once. Please wear garb suitable for tramping about in the bush, including warm layers and sturdy shoes. Note-taking materials, including a pocket notebook, are required. A digital camera is recommended but not required.

 

 

 

 

 

 

 

 

Introduction to Byzantine Cuisine

Berengaria

 

Cost $5.00     2 Hours       Min 2, Max 6

 

 

No actual extant Byzantine cookbook has yet been discovered; but we know a great deal about influences, agriculture and trade that influenced Byzantium during its history. Come and be introduced to what we do know and some thoughts on logical possibilities, with a few tasty samples to light the way.

 

 

 

 

Keeping your Knives Sharp

Hugh MacDomhnaill

 

Cost $1.50      2 Hours      Min 1, Max 12

 

 

Discuss a short history of sharpening followed by learning about the components of a good cutting edge, how to establish it and how to maintain it.  From axes (we need firewood, too) to fillet knives.  Bring your favorite knife (or your biggest challenge) to sharpen.

 

 

 

 

NORTHERN EUROPEAN FOOD PRODUCTION -- So What's in Your Quern?

Alanus of Bunghea

 

 

 

Cost $2.00      2 Hours      Min 2, Max 20

 

 

Class Focus: The class presents a survey of agricultural practices from the early middle ages through the Renaissance. The food sources and farming practices determined what the people ate in each region. Includes a discussion of how the economic balance changed from the 10th through the 17th centuries in northwestern Europe due to changes in climate, rainfall, temperature, disease and the impact of the Plague. Archaeological evidence and photos from a dig in Sweden during this past summer will be included. The exact time period will depend upon the interests of the students.

 

 

 

 

 

 

Old World - New World Foods

Muireann inghean ui Mhuirneachain

 

Cost $2.00      2 Hours      Min 2, Max 12

 

 

This is a lecture class covering the origins of foods from both old and new worlds. We will look at when each food first appears in a cuisine and it's progress through history.

 

 

Basic Medieval Pasties

Qaratani Oyugen

 

Cost $5.00      2 Hours      Min 2, Max 12

 

 

In this class we will learn what pasties are and how to pronounce them.  The whole class will be hands on making a variety of pasties for breakfast, lunch, and dinner. We will cover what types of dough can be used, both sweet and savory fillings, how to cook them at home or at an event and how to store them.

 

 

 

 

Roman Cuisine

Julie Sempronia

 

Cost $4.00      2 Hours      Min 4, Max 15

 

 

The bounty of the ancient Roman empire is reflected in the variety of foods and spices to be found in Roman kitchens. Tour an ancient Roman market, learn about common tools, table manners, recipe sources, and prepare tasty appetizers.

 

 

 

 

 

Techniques of Food Prep. & Kitchen Safety

Qaratani Oyugen

 

Cost $2.00      2 Hours      Min 2, Max 15

 

 

Kitchen basics 101 - In this class we will learn basic kitchen safety and help with preparation for today’s feast. We will cover, cooking with grease, cutting safety, cooking with open flame and go over the Food Handlers Manual.

 

 

 

Viking Bread

Refr orðlokarr Fiachson

 

Cost $1.00       2 Hours      Min 3, Max 12

 

 

A look at what we know about Viking bread and how we know it, followed by some hands on bread making over the fire.  We'll try several different sets of ingredients and techniques.

 

 

Viking Foods

Jorunn Steinnabrjotr

 

Cost $15.00      4 Hours      Min , Max 20

 

 

The class will prepare a complete meal. Make barley flatbread using long-handled pans copied from period artifacts, cook a stew in a cauldron over the fire, make a barley porridge dessert, and make a quick vinegar-cheese spread.   The class will then dig in to a classic Viking dinner fit for any farmer or warrior.  An extensively researched handout will be supplied at the end of the class.

 

 

 

 

 

 

Tuesday, November 10, 2009 8:31:33 PM (GMT Standard Time, UTC+00:00)  #    Comments [0]
# Monday, November 02, 2009

CULINARY SYMPOSIUM 2009 - CLASS SCHEDULE

 

Track 1

Track 2

Track 3

Track 4

Track 5

Track 6

Location

Nature House (OD)

Uncle Toby(OD)

Ginny's Lodge

Raker Lodge 1

Raker Lodge 2

Raker Lodge K

8:00 - 9:00

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Breakfast ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

9:00 -11:00

 Viking Bread,      Refr orðlokarr Fiachson

Cast Iron Cookery for Eventing,    Robert the Blacksmith

Russian Cookery, Anastasia Andreeva

Foraging,    Eulalia Ravenfeld

Introduction to Byzantine Cuisine, Berengaria

Techniques of Food Preperation & Kitchen Safety, Qaratani Oyugen

11:00 -1:00

Cooking Quinces & Medlars, Mathilde

Old World - New World Foods, Muireann inghean ui Mhuirneachain

Northern European Food Production, Alanus Andrist

Hands-on Feast Preparation,    Part 1,         Eulalia Ravenfeld

1:00 -2:00

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lunch ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

2:00 - 4:00

Cooking in Pottery, Morgaina & Svava

Viking Foods, Jorunn Steinnabrjotr

Roman Cuisine,     Julia Sempronia

Keeping Your Knives Sharp, Hugh MacDomhnaill

History of Indian Food,     Anastasia Andreeva

Hands-on Feast Preparation,    Part 2,         Eulalia Ravenfeld

4:00 - 6:00

Beginning Sausage Making,     Egan Brauer von Starkberg

Basic Medieval Pasties,     Qaratani Oyugen

Carving Birds & Beasts for Feasts,            Aleyn the Younger

Cooking from a Middle English Text,            Elaine de Montgris

Hands-on Feast Preparation,    Part 3,         Eulalia Ravenfeld

6:00 - 7:00

 ~ ~ ~ ~ ~ ~ ~ Prep for Dinner & Rearange the Dinning Hall ~ ~ ~ ~ ~ ~ ~

Volunteers to help Reset Dinning Room, Plate & Serve Feast

7:00 - 8:30

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dinner ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

8:30 - 10:00

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~  Social Time  ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

 

Culinary Symposium 2009 - Class Information

Classes

          Teacher

Beginning Sausage Making

Egan Brauer von Starkberg

Cost $10.00      2 Hours      Min ?, Max 6

 

Learn to grind, season and stuff sausage.  Students will season their own meats, stuff them into casings, and take home their own pound of fresh sausage.  Includes a sausage funnel as part of the kit.

Carving Birds & Beasts for Feasts

Aleyn the Younger

Cost $5.00     2 Hours     Min 4, Max 10

 

Have you even been terrified at thanksgiving?  Intimidated by ham? Stood in front of a table with a knife and fork and said "now what?"  This class is for you. Learn carving!  The position of carver in the middle ages kitchen staff was a respected and honorable position.  We will discuss selection, care and feeding of  knives and forks, sharpening, as well as the carving of vaired types of meats for the table.  Class will include both lecture and practial, fee includes handout and practice fowl.  Never be scared to slice chicken again. Carving tools will be provided but students my bring thier own knives and forks, (if they wish).   No long sleeves ( we will be working with food), aprons are NOT provided. 
Please no chisels, gouges, sandpaper or files!

Cast Iron Cookery for Eventing

Robert the Blacksmith

Cost $5.00      4 Hours      Min 5, Max 25

For this class participants will learn ways to use reproduction ceramics for period cooking over open fires. Several dishes will be prepared in Medieval style clay pots directly over coals. There will be a discussion of how different styles of pottery work for different cooking requirements. There will also be tips of some ways potters can successfully create Medieval reproduction cooking pottery. We will sample the foods cooked during the class. Handout included. Please have your hair covered or tied back. No other requirements.

Cooking from a Middle English Text

Elaine de Montgris

Cost $1.00            2 Hours           Min 3, Max 15

Cooking Directly From the Middle English Sources will have some basic Middle English grammar and reading skills, some common cooking techniques and terms, and the nuts and bolts of redacting a recipe.

Cooking in Pottery

 Morigaina & Svava

Cost $ 3.00      2 Hours      Min 2, Max 8

 

For this class participants will learn ways to use reproduction ceramics for period cooking over open fires. Several dishes will be prepared in Medieval style clay pots directly over coals. There will be a discussion of how different styles of pottery work for different cooking requirements. There will also be tips of some ways potters can successfully create Medieval reproduction cooking pottery. We will sample the foods cooked during the class. Handout included. Please have your hair covered or tied back. No other requirements.

Cooking Quinces & Medlars

Mathilde

Cost $1.00      2 Hours      Min 1, Max 12

 

XXXX

 

 

 

Feast Preperation, Hand-On, Parts 1, 2, 3

Eulalia Ravenfeld

No Cost      2 Hours each      Min, Max 15

This class provides hands-on instruction in cooking authentic food from documented sources as well as general food preparation and feast management experience. Students of all levels and backgrounds are encouraged -- Eulalia will find a way to put you to work even if you've never been in a kitchen before! The food we will be preparing is meant to be representative of the food eaten in England during the 13th and 14th centuries by town dwellers (for lunch) and the gentry (for the evening feast), and students will be provided with some notes from the instructor's research into this topic. Please wear garb suitable for cooking -- no trailing sleeves, hair tied back, easily-washable clothing, aprons recommended.

Foraging

Eulalia Ravenfeld

Cost $1.00      2 Hours      Min 3, Max 15

 

This class seeks to answer the two most fundamental questions that have plagued mankind since the dawn of time: "What's that? Can I eat it?" In this introduction to wild food foraging, we will discuss some of the finer points of eating from the wild, go over recommended resources on the topic, and go for a walk around the site identifying edible plants (and mushrooms if we are so lucky). Instructor is a veteran forager and outdoor enthusiast, and has only poisoned herself once. Please wear garb suitable for tramping about in the bush, including warm layers and sturdy shoes. Note-taking materials, including a pocket notebook, are required. A digital camera is recommended but not required.

Introduction to Byzantine Cuisine

Berengaria

Cost $5.00     2 Hours       Min 2, Max 6

 

No actual extant Byzantine cookbook has yet been discovered; but we know a great deal about influences, agriculture and trade that influenced Byzantium during its history. Come and be introduced to what we do know and some thoughts on logical possibilities, with a few tasty samples to light the way.

Keeping your Knives Sharp

Hugh MacDomhnaill

Cost $1.50      2 Hours      Min 1, Max 12

 

Discuss a short history of sharpening followed by learning about the components of a good cutting edge, how to establish it and how to maintain it.  From axes (we need firewood, too) to fillet knives.  Bring your favorite knife (or your biggest challenge) to sharpen.

NORTHERN EUROPEAN FOOD PRODUCTION -- So What's in Your Quern?

Alanus of Bunghea

 

Cost $2.00      2 Hours      Min 2, Max 20

 

Class Focus: The class presents a survey of agricultural practices from the early middle ages through the Renaissance. The food sources and farming practices determined what the people ate in each region. Includes a discussion of how the economic balance changed from the 10th through the 17th centuries in northwestern Europe due to changes in climate, rainfall, temperature, disease and the impact of the Plague. Archaeological evidence and photos from a dig in Sweden during this past summer will be included. The exact time period will depend upon the interests of the students.

Old World - New World Foods

Muireann inghean ui Mhuirneachain

Cost $2.00      2 Hours      Min 2, Max 12

 

This is a lecture class covering the origins of foods from both old and new worlds. We will look at when each food first appears in a cuisine and it's progress through history.

Basic Medieval Pasties

Qaratani Oyugen

Cost $5.00      2 Hours      Min 2, Max 12

 

In this class we will learn what pasties are and how to pronounce them.  The whole class will be hands on making a variety of pasties for breakfast, lunch, and dinner. We will cover what types of dough can be used, both sweet and savory fillings, how to cook them at home or at an event and how to store them.

Roman Cuisine

Julie Sempronia

Cost $4.00      2 Hours      Min 4, Max 15

 

The bounty of the ancient Roman empire is reflected in the variety of foods and spices to be found in Roman kitchens. Tour an ancient Roman market, learn about common tools, table manners, recipe sources, and prepare tasty appetizers.

Russian Cookery

Anastasia Alexandrovna Andreeva

Cost $3.00      4 Hours      Min 3, Max 8

 

This is a hand-on cooking class on Russian foods. History will be covered as we cook. We will make several dishes and then eat them for lunch. Please bring an apron.

Survey of Indian Food

Anastasia Alexandrovna Andreeva

Cost $ 3.00      2 Hours      Min 3, Max 15

 

This is a lecture class on the history of Indian food. We will cover different periods and areas of Indian. The influences of other conquering nations played a big part in making Indian cuisine the fascinating subject that it is.

Techniques of Food Prep. & Kitchen Safety

Qaratani Oyugen

Cost $2.00      2 Hours      Min 2, Max 15

 

Kitchen basics 101 - In this class we will learn basic kitchen safety and help with preparation for today’s feast. We will cover, cooking with grease, cutting safety, cooking with open flame and go over the Food Handlers Manual.

Viking Bread

Refr orðlokarr Fiachson

Cost $1.00       2 Hours      Min 3, Max 12

 

A look at what we know about Viking bread and how we know it, followed by some hands on bread making over the fire.  We'll try several different sets of ingredients and techniques.

Viking Foods

Jorunn Steinnabrjotr

Cost $15.00      4 Hours      Min , Max 20

 

The class will prepare a complete meal. Make barley flatbread using long-handled pans copied from period artifacts, cook a stew in a cauldron over the fire, make a barley porridge dessert, and make a quick vinegar-cheese spread.   The class will then dig in to a classic Viking dinner fit for any farmer or warrior.  An extensively researched handout will be supplied at the end of the class.

 

Monday, November 02, 2009 4:36:01 PM (GMT Standard Time, UTC+00:00)  #    Comments [0]
# Friday, October 30, 2009

CULINARY SYMPOSIUM 2009 (Tentative)

 

Track 1

Track 2

Track 3

Track 4

Track 5

Track 6

Location

Nature House (OD)

Uncle Toby(OD)

Ginny's Lodge

Raker Lodge 1

Raker Lodge 2

Raker Lodge K

8:00 - 9:00

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Breakfast ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

9:00 -11:00

History of Grain Production, Viking Bread,        Alanus & Ref

Cast Iron Cookery for Eventing,    Robert the Blacksmith

Russian Cookery, Anastasia Andreeva

Foraging,     Elena & Eulalia

Introduction to Byzantine Cuisine, Berengaria

Techniques of Food Preperation & Kitchen Safety, Qaratani Oyugen

11:00 -1:00

Cooking Quinces & Medlars, Mathilde

Old World - New World Foods, Muireann

Northern European Food Production, Alanus Andrist

Hands-on Feast Preparation,    Part 1,         Eulalia Ravenfeld

1:00 -2:00

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Lunch ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

2:00 - 4:00

Cooking in Pottery, Morgaina & Svava

Viking Foods, Jorunn Steinnabrjotr

Roman Cuisine,     Julia Sempronia

Keeping Your Knives Sharp, Hugh MacDomhnaill

History of Indian Food,     Anastasia Andreeva

Hands-on Feast Preparation,    Part 2,         Eulalia Ravenfeld

4:00 - 6:00

Sausages, Egan Brauer von Starkberg

Pasties,     Qaratani Oyugen

How to Properly Carve Meat & Fowl,            Aleyn the Younger

Cooking from a Middle English Text,            Elaine de Montgris

Hands-on Feast Preparation,    Part 3,         Eulalia Ravenfeld

6:00 - 7:00

 ~ ~ ~ ~ ~ ~ ~ Prep for Dinner & Rearange the Dinning Hall ~ ~ ~ ~ ~ ~ ~

Volunteers to help Reset Dinning Room, Plate & Serve Feast

7:00 - 8:30

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Dinner ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

8:30 - 10:00

 ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~  Social Time  ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

 

Culinary Symposium 2009

Classes

          Teacher

Cast Iron Cookery for Eventing

Robert the Blacksmith

Cost $5.00      4 Hours      Min 5, Max 25

For this class participants will learn ways to use reproduction ceramics for period cooking over open fires. Several dishes will be prepared in Medieval style clay pots directly over coals. There will be a discussion of how different styles of pottery work for different cooking requirements. There will also be tips of some ways potters can successfully create Medieval reproduction cooking pottery. We will sample the foods cooked during the class. Handout included. Please have your hair covered or tied back. No other requirements.

Cooking from a Middle English Text

Elaine de Montgris

Cost $            2 Hours           Min?, Max?

 

Cooking in Pottery

 Morigaina & Svava

Cost $ 3.00      2 Hours      Min 2, Max 8

 

For this class participants will learn ways to use reproduction ceramics for period cooking over open fires. Several dishes will be prepared in Medieval style clay pots directly over coals. There will be a discussion of how different styles of pottery work for different cooking requirements. There will also be tips of some ways potters can successfully create Medieval reproduction cooking pottery. We will sample the foods cooked during the class. Handout included. Please have your hair covered or tied back. No other requirements.

Cooking Quinces & Medlars

Mathilde

Cost $         2 Hours     Min, Max?

 

 

 

 

 

Feast Preperation, Hand-On, Parts 1, 2, 3

Eulalia Ravenfeld

No Cost      2 Hours each      Min, Max 15

This class provides hands-on instruction in cooking authentic food from documented sources as well as general food preparation and feast management experience. Students of all levels and backgrounds are encouraged -- Eulalia will find a way to put you to work even if you've never been in a kitchen before! The food we will be preparing is meant to be representative of the food eaten in England during the 13th and 14th centuries by town dwellers (for lunch) and the gentry (for the evening feast), and students will be provided with some notes from the instructor's research into this topic. Please wear garb suitable for cooking -- no trailing sleeves, hair tied back, easily-washable clothing, aprons recommended.

Foraging

Eulalia Ravenfeld

Cost $1.00      2 Hours      Min 3, Max 15

 

This class seeks to answer the two most fundamental questions that have plagued mankind since the dawn of time: "What's that? Can I eat it?" In this introduction to wild food foraging, we will discuss some of the finer points of eating from the wild, go over recommended resources on the topic, and go for a walk around the site identifying edible plants (and mushrooms if we are so lucky). Instructor is a veteran forager and outdoor enthusiast, and has only poisoned herself once. Please wear garb suitable for tramping about in the bush, including warm layers and sturdy shoes. Note-taking materials, including a pocket notebook, are required. A digital camera is recommended but not required.

History of Grain Production/Viking Bread

Alanus Andrist & Refr

Cost $                2 Hours   Min?, Max ?

 

 

How to Properly Carve Meat & Fowl

Aleyn the Younger

Cost $     2Hours     Min?, Max?

 

 

Introduction to Byzantine Cuisine

Berengaria

Cost $5.00     2 Hours       Min 2, Max 6

 

 

Keeping your Knives Sharp

Hugh MacDomhnaill

Cost $      2 Hours      Min, Max?

 

 

Northern European Food Production

Alanus Andrist

Cost $      2 Hours      Min, Max?

 

 

Old World - New World Foods

Muireann inghean ui Mhuirneachain

Cost $2.00      2 Hours      Min 2, Max 12

 

This is a lecture class covering the origins of foods from both old and new worlds. We will look at when each food first appears in a cuisine and it's progress through history.

Pasties

Qaratani Oyugen

Cost $      2 Hours      Min, Max?

 

 

Roman Cuisine

Julie Sempronia

Cost $     2 Hours    Min ?, Max ?

 

 

Russian Cookery

Anastasia Alexandrovna Andreeva

Cost $3.00      4 Hours      Min 3, Max 8

 

This is a hand-on cooking class on Russian foods. History will be covered as we cook. We will make several dishes and then eat them for lunch. Please bring an apron.

Sausages

Egan Brauer von Starkberg

Cost $      2 Hours, Min?, Max?

 

 

Survey of Indian Food

Anastasia Alexandrovna Andreeva

Cost $ 3.00      2 Hours      Min 3, Max 15

 

This is a lecture class on the history of Indian food. We will cover different periods and areas of Indian. The influences of other conquering nations played a big part in making Indian cuisine the fascinating subject that it is.

Techniques of Food Prep. & Kitchen Safety

Qaratani Oyugen

Cost$      2 Hours      Min?, Max ?

 

 

Viking Foods

Jorunn Steinnabrjotr

Cost $     4 Hours,     Min ?, Max ?

 

 

Friday, October 30, 2009 5:33:12 AM (GMT Standard Time, UTC+00:00)  #    Comments [0]
# Friday, February 27, 2009

I’ve been doing some thinking this week about Viking-appropriate breakfast foods.  My favorite breakfast at events is still dark bread with cheese, fish, kraut and hard boiled eggs, but there’s only so many times you can eat that, and some people fear fish. So…

Roasted barley flour + skyr:  mix some roasted barley flour into skyr or non-fat yogurt, then top with honey (if desired, roasted barley flour is pretty sweet) and fruit, preferably berries.

Fried oatmeal: leftover steel cut oats cooled in a pan, sliced and fried in butter/lard/bacon grease/whatever.  Would be good with butter and honey, or savory with bacon/sausage or fish (kippers maybe).

Scrambled eggs with dill and smoked salmon + some dark bread

Friday, February 27, 2009 8:05:11 PM (GMT Standard Time, UTC+00:00)  #    Comments [0]
# Monday, March 10, 2008
I let my piima culture die over the winter, which made me sad.  I have remedied the situation however, and now have not only a new healthy piima culture but some fil mjolk as well.  I haven't tasted the fil mjolk yet, but it sets up very nicely at room temperature, and has a much sharper "buttermilky" smell than the piima.  Both are room temperature "yogurt" cultures that come originally from Scandinavia.  I also made some skyr last week, which didn't work out particularly well.  I think I left it too long at too high a temperature, so it was very grainy and sour.  It did produce some nice whey though, that will see it's way into lactic acid pickles over the next little while.  I just finished some sauerkraut and some fermented bean paste before the whey was done, and they soured much more slowly than the ones using whey I made last year.  I left some of the whey out to see how sour it will get.  I'm itching to try some of the traditional Icelandic whey pickles, but need good sour whey (syra or mysa in Icelandic I think) to make it work. 

I'm recovereing from a wintertime slump into too much prepared food and cooking a lot.  It's so much fun to try new stuff.  I managed to dehydrate a batch of Ethiopian berbere over the weekend, so it will hopefully keep longer and take up less space that way.  I want to experiment with adding some to green pea flour for "instant" backpacking food.  I think it should work pretty well.  Only one way to find out...

Monday, March 10, 2008 6:14:51 PM (GMT Standard Time, UTC+00:00)  #    Comments [1]
# Thursday, December 06, 2007
Yesterday I was reading an article on the NY Times about Hanukkah recipes, and decided to whip up some latkes for dinner, since even picky eater girl loves a good latke.  I grated a couple of sweet potatoes, salt, pepper and cinnamon (Vietnamese cassia) and mixed with 3 eggs and maybe 1/2 cup of cottage cheese.  They fried up beautifully on the cast iron griddle, and were a big hit as usual.  I like the sweet potato better than standard for these, as they are easier to cook and the sweetness works well with the cottage cheese.  

Anyway, I had hit upon this plan relatively early in the day, and was wondering what to make to go with them, when I remembered the forlorn can of pickled beets in my pantry at home.  Borscht!  Vikki favors a good cold borscht, so I made it so.  I tossed two small diced yellow Finn potatoes and about 5 cloves of garlic into 3 or so cups of chicken broth, and cooked until the potato was soft, then cooled it down with ice.  When it was cool I added the juice from the pickled beets, as well as the beets themselves (chopped), salt, pepper and the juice of one lemon, as well as about 4 more cloves chopped raw garlic, and some fresh dill.  To serve, I added some sour cream (low fat) and some homemade sauerkraut which was very chunky and crunchy.  I'll definitely be doing this one again.  It was fantastic.  Sweet, sour, crunchy, beety goodness with just enough bite from the garlic.  When we were first married, we lived up stairs from a nice Russian lady who really liked Vikki and was always bringing her food.  This was a lot like I remember her cold borscht, only hers was clear.  I used Pacific Foods organic chicken broth which was not clear, and I'm not much for the skimming.  But the flavor was pretty close, I think.  If only I could find some good dark rye...

Thursday, December 06, 2007 8:01:49 PM (GMT Standard Time, UTC+00:00)  #    Comments [1]
# Tuesday, December 04, 2007
I love leftovers.  There are an infinite range of possibilities for reusing stuff.  I surveyed the fridge last night, and decided to kill two leftover birds with one stone.  I took the last of the kahlua pork and some leftover greens cooked in coconut milk and used them to stuff enchiladas.  I drained the greens, and filled each enchilada with some pork and greens, rolled them up, and topped them with some Tex-Mex style red chile gravy.  Basically instead of the New Mexico style red chile and water enchilada sauce, this is more like standard gravy (begun with a roux and everything) with lots of red chile, cumin and garlic.  To top it off I (or rather the 9 year old) grated a bit of Tillamook extra-vintage white cheddar, which proved just the thing.  30 minutes at 350° and all was good.  They were a bit hit, and I'll definitely be playing with the chile gravy some more.  It would be just the thing for a good CFS.

Tuesday, December 04, 2007 6:22:47 PM (GMT Standard Time, UTC+00:00)  #    Comments [0]
# Monday, December 03, 2007
I had some leftover kahlua pork, so decided to try some kahlua pig and cabbage, which is basically just that.  Leftover pork with cabbage and onions in a little chicken broth.  Very easy, a great way to stretch leftovers, and just the thing to go with kimchi.  I had some from the store that was getting a little old, and yesterday I made up two big batches of napa kimchi with some nice locally grown napa cabbages I scored at Uwajimaya.  Since I was in the mood I hacked up the cabbage I didn't throw in with the pork and made a batch of sauerkraut too.  It's always nice to have a few crocks of something bubbling on the counter top. 

I also had my first taste of full-on poi this weekend.  I've cooked and mashed taro a bunch of times, but never had official poi until I found some at the store this weekend.  It's certainly bland, but it went really well with the pork and cabbage, and is very filling.  And supposedly it's really good for you.  Plus, there's something just plain cool about purple food.  :-)

Monday, December 03, 2007 10:56:05 PM (GMT Standard Time, UTC+00:00)  #    Comments [1]
# Thursday, November 29, 2007
...unless you happen to be veggie, of cource. :)

Vikki has declared a Tiki Christmas this year, so I decided to start practicing for Christmas dinner and made my first batch of kahlua pork last night.  It worked out super well.  A while back I got gifted this "indoor BBQ" which is basically a big-ass crock pot designed to hold ribs.  That seemed like the perfect vehicle for experimentation.  I got a super-cheap pork picnic roast which came in two pieces.  I wrapped each piece in foil after slathering with a little liquid smoke and Hawaiian red salt, then tossed in the cooker, turned on low, before I left for work in the morning.  By dinner time, the pork was completely falling apart, just like it's supposed to be, and turned out very tasty.  Served with some rice and greens (spinach and mustard greens) cooked in coconut milk with some totatoes and Hawaiian salt.  Mmmm.  The only thing that would have made it better is if I'd had some ti leaves lying around.  You are supposed to wrap the pork in ti leaves before the foil, but Uwajimaya is far from here, and I had to make do without.  

For XMas, I'm thinking of applying the same principle to a turkey instead of pork (since it's Christmas, after all) with maybe some mashed taro and sweet potatoes with pineapple.  And maybe the same greens but made with taro leaves (which are super good, and available at Uwajimaya) instead of the supermarket greens.  Hmmm.  I'll need to come up with some genre appropriate dessert too.  Possibly involving coconut.  The flaming bananas Foster with coconut icecream at the Luau the other day was pretty awesome...

Thursday, November 29, 2007 8:38:15 PM (GMT Standard Time, UTC+00:00)  #    Comments [0]