My diet program doesn’t leave much space for noodly goodness, so I’ve been a lasagne slacker for the past year and some. But this past weekend I finally got off the couch and made 6 lasagnes. Each (except the vegetarian one, #5 below) got a pound of sausage in the meat layer. Each (except the no-onion one, #6 below) got a share of the 9 sautéed ( Read more... )

A friend wants rhubarb pie for his birthday. Does anyone know where I can get frozen rhubarb? I looked at the local Safeway last night, but veggies aren't really their thing.

I'm thinking of teaching a class on basic feast planning and organization at A&S, or maybe at the next West Coast Culinary Symposium. If you were thinking about volunteering to cook your first feast, what would you want to know?

Tentative class description: An in-depth discussion on the necessary steps to plan and execute an SCA feast. Topics will ( Read more... )

I got a popover pan for Christmas! So far it has been my favorite toy of the season. Most popover recipes are nearly identical, with a few variations I’ve listed below.
Bring ingredients to room temperature (apx 70F) before combining.
2 eggs
1 cup milk
1 cup flour
1/4 tesp salt
1 Tbl melted butter
Pre-heat oven and popover pan to 450F.
Whisk together ( Read more... )

I haven't posted all month, mostly because work has been insane. Really. I think one of my technical editors actually had kittens ( Read more... )

I've been talking to LearnTeach, and we'd like to host a 14th century cook's cook-over-fire playdate at Mists Fall Coronet (Ed Levine Park, October 16th-18th). This will be in conjunction with the 14th Century Salon suggested by the fabulous CallistoToni.

So what's cooking in the 14th Century? Just on the web there's English translations of these ( Read more... )