After preparing the segment for Renaissance Magazine, Brandon and I had a lot of left overs – about 3/4 lb of pieces of roast pork (uncooked), carrots, leeks, and a few other ingredients.  I put them together to create a lovely curry pork and vegetables.

Utilizing the ingredients above and adding a few, I created a dish that was quoted as, “tastes like it came from a ‘nice’ Asian restaurant” from a Chinese national. 

Below is the recipe I came up and I have been enjoying it for my lunches. 

one cup of leftover braised carrot and leek dish
3/4 lb of roast pork, cut up
one onion, thinly sliced
1/2 cup of frozen peas
1 tbsp of yellow curry powder (store bought)
1 tsp ground cumin
2 pinches of sea salt
ground pepper to taste
1 tbsp of cooking oil (sesame or sunflower)

In a heated wok, add the oil and when hot enough begin adding the pork to begin cooking.  Turn the pork every two minutes so that it begins to brown nicely and add the onions. 

Continue to cook and add the left over braised carrots and leeks.  Continue to cook and add frozen peas.  Continue to stir when cooking and add the curry powder and cumin.   Finish with the salt and pepper. 

I did not need to use rice or noodles with this dish.  It should be sweet and savory, not spicy.   Sadly, I ate it all before I could photograph the plate.

Tags: cooking, Food, recipe

Brandon and I got together today to work on the next Renaissance Magazine article (July).  I’ve posted in an earlier blog about the different steps we take as a team in planning, writing, cooking, and photographing for the story.   It’s a long process.  Tonight, it took almost 4 hours, even though the dish was rather simple to cook.

For the benefit of our readers, we thought we would co-document our efforts here.  We began discussing what we wanted to cover.  We knew when we went out to Siouxland, we would be shooting and packaging 4 pieces in advance to save time, but added to the authenticity to the historical aspect. 

Once we decided on a path, Brandon and I went out to the market to pick up our ingredients.   I had some of the ingredients at home, but we needed to pick up a few extras items.  From the start, it’s a team based effort. 

Ingredients for the July edition

Next,  we begin planning out what needs to happen to get to a finished product.  Who needs to do what and when.  One of us may be cooking while the other is chopping or gathering spices or shooting the photography.  We both take turns.  When one is cooking, the other is shooting photos and vice-versa.

Anj (Alice the Cook) cooking up a storm

We might hav a bit of down time or need something else prepared.  Brandon is better than I at deboning and flattening meat.

Brandon (Nicholas) flattening the meat for the dish.

As you can see, when we are working together for a story, we are not in costume and because of the colder months, we are not yet ready to test recipes over the fire.  I’m sure I will do a future blog on that subject.    Still, more cutting and prep work go into the dish.

Anj cutting up leeks.

Until we finish cooking and then we work on the plating.   The food needs to look good on camera and somethings, frankly, don’t.  Brandon’s carving the meat as I prepare the plate for photographing. 

Cutting the finished product and preparing to plate it for photos.

 We spent a lot of time tonight documenting our work for Renaissance Magazine for prosperity sake.  You will have to check out July’s issue to see what we made so that you can make it at home as well.

Tags: Brandon, cooking, recipe, Renaissance Magazine

I just received the sample copy of the new cookbook and things are moving forward splendidly.  I should receive them next Monday (April 20, 2009).  I will be contacting my vendors to see how many they wish to obtain.  

The second cookbook

Tags: cooking, new cookbook

My assistant Nicholas and I will be working on the next piece for the July issue of Renaissance Magazine.   A lot of work goes into putting the package together.

Nicholas Childs and Alice the Cook demonstrating period cooking at the Minnesota Renaissance Festival (2007).

First, we discuss and select a recipe.  This is a challenge as we want to be “period correct” in our selection, have nice plate presentation, and have it taste good.  Several recipes that are “very” period correct do not look very good plated or taste very good.  So Nicholas and I attempt to find a happy medium.  

Second, Nicholas and I head off to the market to pick up the ingredients that are needed to accomplish the recipe and the eventual plating.  

Third, Nicholas and I go about cooking.  From the time we arrive back into the kitchen to final plating, the process usually takes 3 hours.  

Fourth, we take our time prepping the plate, the lighting, the table for the best view of the dish for Renaissance Magazine.  In all, we usually take between 30-75 shots.  The photos are reviewed, cleaned up (a bit), and prepped for print (high resolution, size, etc.)

Fifth, Writing the recipe is easy.  Providing the research and the history of why this dish was chosen and the background information on the food, herbs, and/or techniques used all become part of the final wrap.

Sixth, final review, proof reading, and packaging the segment up for Renaissance Magazine to use.  

As you can see, it is a long process, but worth it.

Tags: Food, Renaissance Magazine