Lady Jadwiga Zajaczkowa and I (Sarah bas Mordechai) cooked a few
dishes we thought would go well together. We do this periodically.
We fed 7 people and, frankly, everyone raved about it. Most of the
recipes came from the Medieval Kitchen (Redon, Sabban & Serventi) and
were a combination of their redactions and our own. Two of the
recipes were from De Nola's Libro de Cozina.

Here's what we made along with our notes on the process and end result.

Menu for 2/9/03

Chicken Romania (Liber de coquina)
2 pkgs of chicken breasts, boned and cut into tenders-sized pieces
1 cup almond meal (raw, unpeeled almond meal)
about 4 tbsp pomegranate juice concentrate
about 3.5 cups hot water

Fry chicken in canola oil until browned
Mixed water with pomegranate concentrate, poured over almonds,
stirred, strained.
Put chicken pieces in sauce and simmered for about 15 minutes


Barley groats (see 'Wheat groat pottage' in de Nola)
2 cups barley groats
5 cups broth from chicken soup (had dill in it)
1 cup water

Mixed groats with broth and water in very heavy pan, heat to boiling,
simmer until thick, stirring occasionally, remove from heat and allow
to finish cooking.


Steamed spinach (last minute OP recipe)
1.5 bags spinach

Wash spinach, place in microwave-proof bowl, cover with plastic wrap,
microwave 4 minutes


Pink garlic sauce (Martino)
1 lb red grapes (should have been black grapes)
1 cup ground almonds (from almond milk)
7 cloves garlic
4-5 slices bread, turned into crumbs

Remove grapes from stems, crush, then run through food processor.
Cook grapes on medium until it is a thick puree.
Remove from heat and set aside.
In food processor, grind together almonds and garlic until smooth.
Strain grape puree and add juice to garlic/almond mixture, process
lightly.
Add crumbed bread slices, processing between slices, until it is thick
enough.
Recipe calls for salt.

Note: All agreed one less clove of garlic would have been perfect.


Sauteed Mushrooms with spices (Libro della cucina del secolo XIV)
16 oz baby portabella mushrooms
white of 1-2 large leeks
ground cinnamon, mace, ginger
salt
fresh-ground coriander seed

Wash and quarter mushrooms
Slice, wash and cut up white of leek
Boil mushrooms until it is enough.
Saute leek white in olive oil briefly, add mushrooms and saute until
cooked through.
Add dashes of cinnamon, mace, ginger, salt and slightly larger amount
of coriander.

note: above is one recipe - we needed lots more mushrooms.


Pottage of onions called Cebollada (De Nola)
5 medium-large onions
about 3/4 cup almond milk
about 1/2 cup of shredded mozzarella cheese

Peel and slice onions into thick slices
Heat water to boiling, add onions and parboil until tender/translucent
Drain and cool. (we should have squeezed them between two cutting boards!)
Saute onions in olive oil.
Add almond milk and cook on low until almost absorbed
just before serving, add cheese and mix in

Note: we should have sauteed the onions longer and let them
brown/caramelize a bit, and used a sharper cheese


Vegetable- Cheese tart from Le Menagier
bottom crust worth of pate brisee
3 large handfuls mixed green and red chard
2 large handfuls spinach
2 handfuls watercress
1 handful parsley
about 4-5 oz garlic cheddar cheese
about 6 oz cream cheese spread
4 eggs

Wash and food process greens
Add cut up garlic cheddar and cheese spread, process until smooth
Add eggs
Line pie pan with pate brisee, line dough with aluminum foil, bake on
400 for 8 minutes with weights in bottom, then remove foil with weights
Bake 5 minutes more
Put cheese/greens mixture into pie crust, bake 1 hour (or till
toothpick comes out clean)

Note: We forgot the eggs, after 5 - 10 minutes removed from oven,
spooned filling back into bowl; beat 4 eggs, tempered eggs with
filling (put spoonfuls of hot filling into egg while beating and then
adding back to remainder of filling), put back into shell. Baked till
solidified. Puffed up nicely! Beautiful shade of spring green. Our
tasters claimed it tasted like broccoli.


Whole pear pie ( Le viander de Taillevent)
3 large Anjou pears, peeled
1/2 recipe of pate brisee (from Redon, Medieval kitchen)
Sugar
Roll out pastry to a little less than 1/4 ".
butter and flour an 8" loaf pan.
Place pastry in pan leaving edges hanging over
Put in pears. (cut if necessary to fit)
add sugar to 1/2 way up side of pan.
bring pastry over the pears and seal. Make steam holes over stems of
pears.
Bake in a 400 degree oven until nice and brown

Note: we forgot to put the egg glaze on top and didn't actually keep
track of the time