GNEW Food Recap
I know, it's been a while. I'm still missing a few pictures that I think other people took after my phone died, but hopefully this will give some flavor of what it was like.
Friday Morning:
Anchovies in oil, GF bread, GF beer (Green's Tripel Blonde Ale)
For personal future reference, I think I like mackerel better.
Friday Dinner:
Scallops with white garlic sauce, salat with oil & vinegar, peas and onions, sauteed wortes, pears poached in wine, bread.
Pretty proud of myself for this one. Everything was as-planned and delicious.
Friday Supper:
Split pea pottage with leeks and root vegetables.
This is really becoming my standby Friday Supper. The recipe is conjecturally period, but I...I just can't let it go. There's nothing in it that's specifically non-period (leeks, root veg, split peas, parsley, olive oil) but I admit I don't know if sautéing vegetables before making a pottage of them is a period technique. It's really critical to the rich taste of the pottage, though.
Saturday Breakfast:
I don't think I got a picture. I'm pretty sure it was just GF beer, GF bread, some cheese, and maybe a sausage?
Saturday Dinner:
Brawn en peverade, tart in ymbre day (GF Whole Foods crust), buttered wortes, Imperial Fritters.
I think it's critical to note that this is the Whole Foods *brand* GF crust. I've since tried another GF crust sold by WF, and it was...disgusting. I was also having a hard time with the temp on the fritter oil, so they were a bit more brown than I wanted.
Saturday Supper was called on account of me managing my spoons poorly.
In general it was a really good experience. I did learn some critical lessons, like giving myself adequate prep time, and ideally having a kitchen minion to help me out when I have more than two things that *need* to be done at once.
Friday Morning:
Anchovies in oil, GF bread, GF beer (Green's Tripel Blonde Ale)
For personal future reference, I think I like mackerel better.
Friday Dinner:
Scallops with white garlic sauce, salat with oil & vinegar, peas and onions, sauteed wortes, pears poached in wine, bread.
Pretty proud of myself for this one. Everything was as-planned and delicious.
Friday Supper:
Split pea pottage with leeks and root vegetables.
This is really becoming my standby Friday Supper. The recipe is conjecturally period, but I...I just can't let it go. There's nothing in it that's specifically non-period (leeks, root veg, split peas, parsley, olive oil) but I admit I don't know if sautéing vegetables before making a pottage of them is a period technique. It's really critical to the rich taste of the pottage, though.
Saturday Breakfast:
I don't think I got a picture. I'm pretty sure it was just GF beer, GF bread, some cheese, and maybe a sausage?
Saturday Dinner:
Brawn en peverade, tart in ymbre day (GF Whole Foods crust), buttered wortes, Imperial Fritters.
I think it's critical to note that this is the Whole Foods *brand* GF crust. I've since tried another GF crust sold by WF, and it was...disgusting. I was also having a hard time with the temp on the fritter oil, so they were a bit more brown than I wanted.
Saturday Supper was called on account of me managing my spoons poorly.
In general it was a really good experience. I did learn some critical lessons, like giving myself adequate prep time, and ideally having a kitchen minion to help me out when I have more than two things that *need* to be done at once.