Alice the Cook here:

I am planning out my 2012 education season and I am looking for new opportunities.  I currently perform at the Siouxland Renaissance Festivals in Sioux Falls, SD and the Minnesota Renaissance Festival in Shakopee, MN.  In past years, I have also performed in Wisconsin and Iowa, and have provided various lectures to college and high schools as well a history enthusiasts.

If you know an organization that would like to hiring me to come out do perform shows or education, please let me know.  You can send me a message by contacting me or my web designer through this site.

Thank you!

Alice the Cook

Tags: Education, suggestions

One of my favorite grains is barley.  Fairly versatile, I can use it for breakfast, lunch or dinner.  Eating sparingly and not overdoing it, barley can provide a tasty addition to any meal.  In the case of the recipe below, the Beef Barley Soup is an old world recipe.  If you do not care for the taste of turnips and parsnips, feel free to substitute other vegetables.  I’ve heard green beans and peas make a wonderful addition.  The dish is perfect for the cold weather of winter.

1 1/2 lbs of beef stew meat
2 lbs of beef soup bones and beef shoulder bones
2 large onion, sliced
3-4 carrots
1-2 white turnips
2-3 celery stalks
1 large or 2 medium leeks, sliced
1/4 cup of pearl barley
1/4 split green peas
Sea salt and freshly ground black pepper to taste
Freshly chopped parsley to garnish

Served 6-8

Put the bones and 1/2 of one of the onions, largely sliced, into a large pan.  Cover with cold water, season and bring to a boil; skim if necessary and let simmer covered for 1 1/2 – 2 hours or until needed.  Peel and chop finely remaining onions, peel and chop carrots and turnips, chop celery; and wash the leeks thoroughly and slice thinly.

Drain the stock from the bones and add enough water to broth to make 7 cups and return it to the pan with meat, onions, barley and split peas.  Season with Salt and pepper and bring to a boil, skim if necessary.   Reduce the heat, cover and let simmer for about half an hour.  Add the rest of the vegetables and simmer gently for an hour or so, until the meat is tender.  Check the seasoning and then serve is large bowls topped with chopped parsley.

Tags: Food, historical cooking, recipe

Growing up and attending modern schools, I heard the story about how Marco Polo brought pasta to Europe from the Far East.  In fact, pasta was already established in southern Europe by the time Marco Polo began his journey along the Silk Road.

What I later learned was that products similar to pasta existed during the 1^st century AD (the Etrusco Roman era). Made from durum wheat and water, “lagane” was very similar to modern lasagna. However, instead of being boiled, it was cooked in an oven along with chickpeas and spices.

Conquered cultures have often adopted languages, foods, sciences, and arts from invading cultures. The Arab invasions of the 8^th century were no exception and impacted much of the culinary cuisines along the Mediterranean Sea and this includes what we now know as pasta.

Modern pasta is usually served with a sauce that is tomato-, vegetable-, seafood-, meat- or cream-based.  But that was not so in the early versions of pasta.  The Arab version of pasta contained cinnamon, clove, dried fruit like figs and raisins and it tasted both semi-sweet and semi-spicy.  As time went on, invaded cultures began changing this recipe to fit their own ideals and tastes.  The exotic spices were removed as people began adding their own items to the dish – vegetables, calamari (squid), fish, pork, and chicken.  Sauces were developed when cooking the aforementioned items in olive oil or butter, with wine and, once reduced (cooked-down), they were added to the pasta.

By the 12^th century pasta was very popular; it could be dried and carried over long distances without spoiling.  As people traveled, pasta was introduced to other cultures and those cultures began adapting the pasta to suit their needs.

It was the Italians who mastered the art of pasta making and made it their own culinary creation. Nowadays, different shapes of pasta have appeared and machines have made pasta easier to make.  But there is something to be said about making your own pasta.  The taste and texture is unique and modern dried pasta cannot match it.

The recipe below is an Arab version of pasta that I have been making over the years.  When I first made this recipe during my travels, it was so different and delicious; I had to master making it on my own.  I’ve performed this recipe at several demonstrations over the years and it continues to be a crowd favorite.

Ingredients:
2 cup flour
2 eggs
2 tbsp of olive oil
2 tbsp of water
1 tsp of salt
1 tsp of ground cinnamon
1/2 tsp of ground clove
1/2 tsp of ground nutmeg
honey

Blend ingredients together to form slightly rubbery dough. Knead on floured board and store for at least an hour in the fridge before using (a day is better).

If you can, use a pasta press to create spaghetti style pasta (normally this would be rolled out and hand cut). If you wish to roll it out, make sure that your table has enough flour upon it to avoid sticking.  Roll the pasta so that it is about the thickness of an empty envelope and begin cutting the pasta by hand.  Thick cuts will represent lasagna while thinner cuts will look like linguine or spaghetti.

Heat water with 2 tablespoons of salt to 2 tablespoons of oil in the water. Bring to a high boil and drop pasta in until el dente (between 2-3 minutes). Pull out of pot and let slightly cool out of bowl (clean cutting board works great).

Once slightly cool (warmer than room temp, but not hot) begin adding to a bowl mixing 1 teaspoon of honey to each layer and blend well without breaking the pasta.

I find this dish is served well with roast lamb or pork and makes an interesting side dish.  In the photo, I’ve pair the pasta with a spicy, Middle Eastern flavored lamb.

Tags: Food, historical cooking, recipe, Renaissance Magazine

Foraging Your Meal

Populations in urban areas have lost touch with their roots.  Not necessarily ethnic or cultural, but the understanding of where food comes from and how it arrives at the market.  The locavore movement encourages individuals to use locally raised and produced ingredients and this movement has been gaining momentum while aligning itself with the modern day “green” practices while supporting local farms, businesses, and industries. If you know what you are looking for, foraging can produce tasty snacks, salads, side dishes, and main courses for any cook. 

Before going out on your foraging adventure, it is important to study what items are edible and which are not.  Many cities offer community education courses regarding foraging and there are several books and websites available on the topic; I recommend ecosalon.com/foraging-for-food and foraging.com. Beginners should stick to easily identified items and avoid mushrooms altogether and all foraged items should be washed before eating raw or cooking.

If you are still unsure what is safe to eat, but wish to try a semi-foraged meal, visit a local cooperative, farmer’s market, or Community Supported Agriculture (CSA) organization.  Each offer great resources and ingredients and may help you put together a wild dish, without actually foraging for it.

The recipe below originally uses quail, but game hens may make a nice substitute and can be found easily in many markets.

Roast Quail with Dandelion Pesto - July 2011

Roast Quail with Dandelion Pesto
Two quail or game hens, halved
Olive oil
½ tsp sea salt
3 tbsp of parmesan cheese
½ tsp of lemon zest
3 tbsp of pine nuts
4 garlic cloves, minced
4 or 5 large bunches of dandelion greens, washed

Make sure the quails/game hens are thoroughly cleaned and patted dry with a clean towel.  Preheat oven to 350 degrees.  Any hotter, the birds will dry out.

In a mortar and pestle or a modern food processor, combine the garlic, lemon zest, and pine nuts to a chunky consistency.  Add the cheese, fresh dandelion greens, and sea salt and blend to even consistency.  Slowly add the olive oil a tablespoon at a time until paste consistency is reached.

With a teaspoon, place small individual dollops of pesto in a shallow baking pan.  Place each half bird on top of the individual pesto dollops and brush the remaining pesto on top of each piece.   Cover the birds and place in the oven to bake for forty-five minutes.  Uncover the birds and finish cooking it for 20 minutes to an hour.  Using a meat thermometer, check the internal temperature of the birds.  When it reaches 180 degrees, it is done.   Garnish the birds with remaining pesto.  Unlike traditional basil-based pesto, the dandelion pesto will have a milder taste with a hint of lemon.  The lemon zest will bring that trait out even further.

Field Mushrooms with Hazelnuts
2 garlic cloves
grated rind of one lemon
6 tbsp olive oil
6 large field (button) mushrooms, diced
1/2 cup hazelnuts, coarsely chopped
2 tbsp chopped parsley
salt and ground black pepper

Crush the garlic cloves with a little salt using a mortar and pestle or on a chopping board.  Place the crushed garlic in a small bowl and stir in the grated lemon rind and the olive oil.  Allow the items to steep for one hour.  In a large fry pan, place the mushrooms in the pan and drizzle 4 tbsp of the garlic and oil mixture on top of the mushrooms and sauté for 5-10 minutes.

Add the hazelnuts and the additional oil mixture to the pan and sauté for another 5-10 minutes or until the mushrooms are tender.  Add salt and pepper and sprinkle with chopped parsley.  Serve immediately with the quails or game hens.   Serves 4

Tags: cooking, Food, historical cooking, recipe, Renaissance Magazine