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Recipes for TNT

Notes on the peppers - while in general peppers were not period to SCA time period thehonorablellt says there is a variety of pepper that WAS available. She's promised she'd include it in the documentation, but price and availability may mean she uses bell peppers instead.

Recipes for TNT:
First Course

Premade items:
Pitas
Roasted Peppers

Recipes:

Baba ghanoush
1 1/2 eggplants, whole
3 cloves garlic -- chopped fine
3 tablespoons olive oil
3/4 tablespoon hummus
to taste salt and pepper

Preheat oven to 350 degrees
slather whole eggplants in olive oil
bake for 1 to 1.5 hours, rotating at about 45 minutes
cut off stem and peel
if there are too many seed sacks remove them
put meat of eggplant in bowl and mash/chop


Hummas

2 cups garbanzo beans, canned -- drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic -- halved
1 tablespoon olive oil
1 teaspoon parsley -- minced

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a
blender or food processor. Blend until smooth. Transfer mixture to a
serving bowl.

Drizzle olive oil over the garbanzo bean mixture. Sprinkle with parsley.


Kefta

1 pound ground beef
1/4 cup bulgar -- size 1
1 tablespoon parsley -- chopped
1 egg
1/4 teaspoon salt
to taste pepper

Preheat oven to 350 degrees
mix all ingredients together
roll into large marble sized balls
cook until done (about 15 mins)



Taboli

1/2 cup bulgar -- size 2 or 3
1/2 red onion -- finely chopped
1/2 english cucumber -- finely chopped
3 tablespoons parsley -- finely chopped
2 tablespoons mint -- finely chopped
2 tablespoons olive oil
1/4 cup golden raisins
2 tablespoons lemon juice
1 cup water -- boiling
salt and pepper

Boil water and add bulgar wheat
remove from heat, cover and let sit for about 5 minutes
drain any excess water
mix lemon juice, olive oil and salt and pepper to make vinaigrette
Mix cucumber, onion, parsley and mint then toss with vinaigrette
1/2 hour before serving add the bulgar wheat and golden raisins and toss

Second Course

Paella
1 cup rice
2 cups chicken broth
1 chicken breast
3 links Italian sausage link
3/4 red onion
1 bell pepper
16 scallops, small
64 shrimp
1/2 cup olive oil
1 pinch saffron
1/2 cup white wine
8 mussels, whole

Heat chicken broth with saffron
Add rice and bring to boil
remove from heat, cover and let sit for 20 minutes
sautee chicken, shrimp, sausage (breaking up sausage while cooking) and veggies seperately in olive oil
mix chicken and sausage and keep warm in a pan of chicken broth until ready to plate
sautee scallops on one side until pink, flip and sautee until pink on other side then cover and let cook until opaque (about 5 minutes total)
steam mussells in white wine until they open
plate rice, then layer veggies and chicken mixture on top. add scallops and shrimp then garnish with mussels


Third Course

Roast Beef

2 pounds Beef
salt and pepper

Preheat oven to 275 degrees
sprinkle salt and pepper over beef
cook beef until it reaches an internal temp of 110 F (about 1 hour)
increase heat to 500 degrees and cook until beef reaches internal temp of 140 (about 20 mins)


Lombarda Salsa

1 tablespoon mint -- chopped
1 tablespoon parsley -- chopped
1/2 tablespoon thyme -- chopped
1/2 tablespoon sage -- chopped
3 cloves garlic -- chopped
1 piece bread -- toasted
1/2 cup white wine vinegar
1/3 cup beef broth

Soak bread in white wine vinegar until moist but not sopping
add all ingredients except broth to food processor and buzz until well blended
taste, if too strong add beef broth to taste

NOTES : Should be made about six hours before service. If made a
day ahead of time use less garlic as garlic gets stronger
when sitting.


Limonata (Lemon Sauce)

1 cup water
1/4 cup almonds, blanched
2 tablespoons lemon juice
1 teaspoon pomegranate juice
1 pinch saffron
1 pinch lemon zest

Make almond milk by powdering almonds and soaking in water then draining out nutmeats
mix all ingredients in blender and blending until foamy



Menestra de piselli (Peas for Lent)

12 ounces peas, frozen
1/4 cup almonds, blanched
1 1/2 cups water
1/8 cup slivered almonds

Make almond milk by powdering almonds and soaking in water then sieve to
remove nut meats
heat almond milk and add peas
cook until warm
drain
plate
garnish with slivered almonds


Rappe Turnips

3 turnips
2 cups beef broth
1 tablespoon butter
1 pinch saffron
salt and pepper

Peel and quarter turnips
boil in water for about 30-40 minutes until fork tender
drain and roughly chop
heat beef broth and saffron then boil turnips in broth for about 30
minutes
drain
pass through food mill/ricer
Add butter and mix
plate and garnish


Fritto Misto

1/4 cup calamari
1/4 cup octopus
1/4 cup shrimp
1 cup olive oil
2 tablespoons orange juice

heat oil to XXX degrees
fry fish
sprinkle with orange juice

Dessert Sideboard (all items purchased premade)
Dried fruits and nuts
baklava
halva (sesame paste)

Comments

( 4 comments — Leave a comment )
zarhooie
Oct. 1st, 2007 01:18 pm (UTC)
If you're interested, I'd be happy to give the feast-o-crat my most excellent recipe for armenian packlava (which uses a simple syrup instead of the greek honey).
orlacarey
Oct. 1st, 2007 01:21 pm (UTC)
Thanks. I would love to have it so we can play. However we are buying the baklava at Resturant Depot for the event. Yay - not having to make baklava for 106...
zarhooie
Oct. 1st, 2007 01:59 pm (UTC)
Let me go grab my cookbook and see if it's there...

Well damn. It's not in there. That's annoying. I'll call my mom and see if she'll read it off to me.

I can tell you the basics though: Use a couple cups of walnuts and cloves, ginger, nutmeg, allspice and cumin (I think) and grind it in a food processor until there are no big chunks left. Use filo dough, fresh if you can find it, well defrosted if you can't. Use a pastry brush (or one of the silicone ones if you have it on hand) to *lightly* coat each layer of filo dough with butter. You don't want it saturated, just enough to help it crisp up nicely. Four layers on the bottom, then alternate two or three layers of filo with enough walnut stuff to make a thin layer. Brush every layer of filo, and don't forget the edges! Top off with four layers. Bake for a while (I think it's half an hour, but I'm not sure) at 350 or 375 (check package instructions). While it's baking, make a simple syrup. Here's a good guideline. Now my grandmother added a little touch of rosewater to her syrup, but that's Not My Kink. My grandfather and my father and I all HATE rosewater with a violent passion, but if you like it, try it out. I think it makes everything too bitter. Sometimes my mom adds a few drops of rose liquor and that's ok, but generally I leave it out. Let your filo/walnut stuff cool down just a touch after you take it out of the oven. The top should be puffy as all hell and a nice golden brown color, kind of like a well cooked turkey. CUT IT BEFORE YOU POUR THE SYRUP OVER. If you don't, the top layers will be swimming in syrup and the bottom layers will be dry as hell and everything will fall apart. Ask em how I know! Traditonally, it's served in little triangles, but you can do squares, whatever.

That's the gist of it. I'll get the real recipe from my mom later.
zarhooie
Oct. 1st, 2007 02:00 pm (UTC)
Oh, I think my recipe serves 20 or so, depending on the size of the slices.
( 4 comments — Leave a comment )

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