Posts Tagged 'recipes'

A Taste of Tevinter

trippingontheescalator:

rannadylin:

trippingontheescalator:

Tevinter’s culture and history is based on the Byzantine Empire, so with that in mind I’ve scoured the internet looking for ancient Roman and Greek recipes that might be found on a Tevinter’s table. Climate-wise, this also fits with what we know of Tevinter climate, the majority of it being subtropical like the Mediterranean (and the very north being tropical, like Seheron and Par Vollen). Some fruits and vegetables native to this region are: beets, broccoli, cauliflower, fennel, kale, walnuts, dates, figs, grapes, and pomegranates.

Others in series: A Taste of Ferelden, A Taste of Starkhaven

image

Lucanian Sausages

Ingredients:
One pound pork and pork fat, mixed (approx 70% lean)
¼ teaspoon ground pepper
¾ teaspoon ground cumin
1 teaspoon winter savory, dried, or 1 T. fresh
¼ teaspoon ground juniper berries
1 teaspoon Thai fish sauce (garum)
1 T. fresh parsley (3-4 sprigs)
2 T. pine nuts, very coarsely chopped
Sausage casings

Preparation and Steps:

Cut meat and fat into chunks and place in a bowl. Sprinkle with pepper, cumin, savory,
juniper berries, and fish sauce. Mix with hands so that all chunks are well-coated with spice
mixture. Break stems from parsley, and break each sprig into 3-4 pieces. Add to meat
mixture and toss. Put meat mixture through meat grinder, or grind with a food processor. Mix
in pine nuts and stuff into sausage casings. Finished sausages may be grilled, boiled, roasted,
or smoked. (http://nvg.org.au/documents/other/byzantinerecipes.pdf)

Keep reading

Can I add a dessert option, tested and many-times approved by my Latin students? 🙂 Globi – Roman doughnuts!

Globi

 Puffy little balls of cheese and flour, deep-fried in olive
oil, soaked in honey, and sprinkled with poppy seeds – the best ancient
“doughnuts” around.

  •  1 cup all-purpose flour
  • ¼ cup dry ricotta cheese
  • ½ teaspoon dry yeast
  • ½ cup water, lukewarm
  • olive oil
  • ½ cup honey
  • ¼ cup poppy seeds
  1. Put
        the flour and cheese in a mixing bowl. Blend well with the finger tips
        until it has the consistency of corn meal. Mix in the dry yeast.
  2. Pour the
        water into the flour and cheese mixture and blend well. Let rest 3 minutes,
        then sprinkle with a little flour and knead until smooth and elastic. Do
        the kneading either on a lightly floured surface or in the bowl. Return
        the dough to the bowl (if necessary), cover with a towel, and let rise 1
        hour.
  3. Remove
        the risen dough from the bowl and roll into a sausage shape 1-inch thick.
        Cut the dough into 10 pieces, roll each into a ball, and sprinkle lightly
        with flour.
  4. Pour
        enough olive oil into a deep pan so that it will float the globes (about 1
        ½ inches deep). Heat the oil. Drop a few of the globes into the hot oil
        and cook until golden brown all over. Remove the globes when finished and
        drain the clinging oil. Cook the others.
  5. Pour
        the honey into a bowl, and turn the globes in the honey until covered.
        Transfer to a serving plate, sprinkle with the poppy seeds, and serve when
        they have cooled.

TIME: Mixing & rising: 75 minutes; Cooking: 15 minutes;
Total: 1.5 hours

Good addition, but I’m afraid you forgot to include an appetizing picture to taunt people with.

There we go.

Behold and let your hunger consume you.

I am impressed that someone managed to get a picture of them – my students always finish them off before I can. 🙂 (And di boni, that is an appetizing picture indeed!)

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A Taste of Tevinter

trippingontheescalator:

Tevinter’s culture and history is based on the Byzantine Empire, so with that in mind I’ve scoured the internet looking for ancient Roman and Greek recipes that might be found on a Tevinter’s table. Climate-wise, this also fits with what we know of Tevinter climate, the majority of it being subtropical like the Mediterranean (and the very north being tropical, like Seheron and Par Vollen). Some fruits and vegetables native to this region are: beets, broccoli, cauliflower, fennel, kale, walnuts, dates, figs, grapes, and pomegranates.

Others in series: A Taste of Ferelden, A Taste of Starkhaven

image

Lucanian Sausages

Ingredients:
One pound pork and pork fat, mixed (approx 70% lean)
¼ teaspoon ground pepper
¾ teaspoon ground cumin
1 teaspoon winter savory, dried, or 1 T. fresh
¼ teaspoon ground juniper berries
1 teaspoon Thai fish sauce (garum)
1 T. fresh parsley (3-4 sprigs)
2 T. pine nuts, very coarsely chopped
Sausage casings

Preparation and Steps:

Cut meat and fat into chunks and place in a bowl. Sprinkle with pepper, cumin, savory,
juniper berries, and fish sauce. Mix with hands so that all chunks are well-coated with spice
mixture. Break stems from parsley, and break each sprig into 3-4 pieces. Add to meat
mixture and toss. Put meat mixture through meat grinder, or grind with a food processor. Mix
in pine nuts and stuff into sausage casings. Finished sausages may be grilled, boiled, roasted,
or smoked. (http://nvg.org.au/documents/other/byzantinerecipes.pdf)

Keep reading

Can I add a dessert option, tested and many-times approved by my Latin students? 🙂 Globi – Roman doughnuts!

Globi

 Puffy little balls of cheese and flour, deep-fried in olive
oil, soaked in honey, and sprinkled with poppy seeds – the best ancient
“doughnuts” around.

  •  1 cup all-purpose flour
  • ¼ cup dry ricotta cheese
  • ½ teaspoon dry yeast
  • ½ cup water, lukewarm
  • olive oil
  • ½ cup honey
  • ¼ cup poppy seeds
  1. Put
        the flour and cheese in a mixing bowl. Blend well with the finger tips
        until it has the consistency of corn meal. Mix in the dry yeast.
  2. Pour the
        water into the flour and cheese mixture and blend well. Let rest 3 minutes,
        then sprinkle with a little flour and knead until smooth and elastic. Do
        the kneading either on a lightly floured surface or in the bowl. Return
        the dough to the bowl (if necessary), cover with a towel, and let rise 1
        hour.
  3. Remove
        the risen dough from the bowl and roll into a sausage shape 1-inch thick.
        Cut the dough into 10 pieces, roll each into a ball, and sprinkle lightly
        with flour.
  4. Pour
        enough olive oil into a deep pan so that it will float the globes (about 1
        ½ inches deep). Heat the oil. Drop a few of the globes into the hot oil
        and cook until golden brown all over. Remove the globes when finished and
        drain the clinging oil. Cook the others.
  5. Pour
        the honey into a bowl, and turn the globes in the honey until covered.
        Transfer to a serving plate, sprinkle with the poppy seeds, and serve when
        they have cooled.

TIME: Mixing & rising: 75 minutes; Cooking: 15 minutes;
Total: 1.5 hours

A Taste of Ferelden

trippingontheescalator:

For Ferelden, I looked for medieval English recipes. The climate fits Ferelden, and there is a lot of French influences which I suspect would be true for Ferelden as well given its relatively recent break with Orlais. Some fruits and vegetables native to this region are: parsnips, radishes, turnips, apples, blackcurrants, and raspberries.

Others in series: A Taste of Tevinter, A Taste of Starkhaven

image

Venison in Broth

Ingredients:
Venison ribs
Parsley, chopped
Sage
Black Pepper
Cloves (powder)
Mace
Red Wine Vinegar
Red Wine

Preparation and Steps:

Place the ribs in a large pot; cover with water. Bring to a boil; add all spices, vinegar, & the red wine & return to a boil; reduce heat to a simmer. Adjust seasonings to taste; be sure that it tastes slightly tangy with the vinegar and wine. Continue simmering until the venison is completely cooked. Serve forth! (http://www.godecookery.com/mtrans/mtrans30.htm)

Keep reading


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Click the button for reports from the 2010 Spring Blogger Gathering, hosted by Linett of Nimrodel!

Berethron of Brandywine hosted the 2010 Summer Blogmoot.

The Winter Blogmoot was held on December 4, 9 p.m. EST at the home of Telwen of Silverlode.

Next up: The Spring Blogmoot of 2011 shall return to Nimrodel with Tuiliel (Whart, aka user-1027520) hosting! Linett is looking forward to another local moot!

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