Archive for Food-Medieval and Otherwise

Bloody Ford Clinic Bake Sale Cookbook

October 7, 2007 at 4:19 pm · Filed under Blood Ties conversation, Food-Medieval and Otherwise

If you want to include a recipe in the clinic’s bake sale book, post it here. I’ll start putting the cookbook together either at the end of October or the beginning of December (gotta leave November free, as previously noted) and we can all get our copies, hopefully, in time for Christmas. If you want to comment on the concept or on one of the recipes posted, please begin your post with the word COMMENT so I can tell at first glance whether or not it needs downloading.

As this is a virtual bake sale, I don’t think we have refrigeration limitations so other kinds of foods, like homemade spaghetti sauce or that creme brulee someone mentioned, are good choices, too.

Let’s Cook for the Clinic, ladies!

Yes, Frejya, that is what you think it is. I already posted a recipe for it but if you know any way possible to make this less lethal, feel free to share!

Comments (16)

Canadian Cuisine part deux

May 13, 2007 at 9:39 am · Filed under Blood Ties the Series (or the books, your choice), Brewing, Food-Medieval and Otherwise

Oh, how could I have forgotten Molson? How? How? It’s pretty much the definition of Canadian beer and, let’s face it, “Blood Ties” fen, what do we all think it is that Vicki clearly needed more of?

Now, being from Oregon where we not only like, but pretty much worship our local microbrews, I of course have found what ought to be Henry’s favorite malty beverage. (Yes, it has been established that he drinks. Presumably he doesn’t get drunk. Cuz that would be ugly.)

And while Dead Guy Ale is one of my favorites, it’s no

Hmmmm … I think I need to head out to the store now.

Beer reviews are always welcome here. I’m a brewer (not necessarily great at it yet but I’m getting there) and a bit of a connoisseur of grainy, malty beverages. And a Pacific Northwet beer snob. (And a PNW wine snob. But I concede that other regions have excellent beer and wine, too.) In fact, I believe I’ll start a brewing topic here. After all, I’m city famous (in a certain number of circles) for my autumn apple ale, and I intend to make a batch of herb beer this summer as well as some regular beer. I’ll need a place to keep my notes. And share them with the world. Or at least with the world’s residents who are really dedicated to finding stuff buried deep within the World According to Google.

And, clearly, I need more coffee.

Leave a Comment

Dessert bread recipe

May 8, 2007 at 12:55 pm · Filed under Food-Medieval and Otherwise, Izadora Ivanova of An Tir

According to this website:

In the 14th century, wheat was discovered, bread was often made from a mixture of wheat and rye flour. Russian breads such as oladji, baranki, bubliki and kascha were made from barley, dinkel* and buckwheat and the water content was varied to make different textures of bread, sometimes meat and vegetables were added to make the bread more substantial.

With that in mind, I found this recipe which doesn’t sound much like a bread I’d want to add meat and/or vegetables to but it does sound like a bread I’d like to experiment with.

* Dinkel is apparently another name for spelt. Who knew?

Baranki

Ingredients:

8 eggs
1/2 cup oil
1 tsp. vanilla
1/2 tsp salt
3 cups flour
1/2 cup sugar
poppy seeds for sprinkling on top

Directions: Separate eggs. Cream egg yolks and sugar well, slowly add oil and vanilla and salt, mix well. Beat egg whites and add to the creamed egg yolk mixture. Gradually add flour until dough forms, you may need to add more than the 3 cups indicated above.

To make baranki: roll dough between your hands to make a rope and twist together and form a circle.

Boil water: add baranki and cook for about 5 minutes. Drain on a clean tea towel until all water drains off.

Put on cookie sheet, egg wash the baranki and sprinkle poppy seeds on top. Turn oven on to 425 and bake the baranki for 15 minutes. Turn oven down to 375 and bake for about 45-50 minutes. Or until they are baked well.

Leave a Comment

Because I realize most of my readers have no idea what poutine is…

May 6, 2007 at 8:39 pm · Filed under Blood Ties the Series (or the books, your choice), Food-Medieval and Otherwise


Poutine is one of those things that must be experienced rather than explained. So here is a recipe from a source known to me as reliable. I first had poutine in Montreal and later in a department store cafeteria in Saskatchewan (about which we will not speak.) And I’ve had it made for me a few times by well meaning folks who don’t realize how utterly nasty the dish is. I mean, I’m as cheese and fat loving as the next girl but THIS stuff! Wow! You can feel your arteries harden the minute you take your first bite. So I’m pretty sure none of the characters in “Blood Ties” are making it a regular part of their diet. I think it’s safe to say no actor worth his or her contract eats this much, if at all. But it’s about as Canadian as they get, so enjoy! Just remember your cholesterol.

Poutine (Fries, Cheese, and Gravy) Recipe

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups beef stock
  • Salt
  • Freshly ground black pepper
  • 2 pounds Idaho white potatoes, peeled and cut
  • 1/2 pound fresh cheese curd

In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.

Comments (3)