Posts Tagged ‘Education’

5
Oct

A new adventure

   Posted by: anj68    in Appearances, News

Now that the Minnesota Renaissance Festival has ended for 2012, I am looking at creating new adventures.  Next Saturday, I will be auditioning for MasterChef season 4.  I don’t know if I will get called back, but it is worth a try.

 

Keep your fingers crossed.

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18
Sep

Oktoberfest Weekend – September 21 and 22

   Posted by: anj68    in Appearances

 

Alice the Cook working at her wood-fired oven

This weekend at the Minnesota Renaissance Festival is Oktoberfest and Alice the Cook and her assistants are planning German themed demonstrations at our 12:30pm and 4:00pm shows.  Below is our schedule for this coming weekend:

11:00am – Spice making demonstration – garam masala, curry, and ras el hanout

12:30pm – German pretzel and pumpernickel demonstrations

2:00pm – History of spices in Europe and their uses

4:00pm – German wiener schnitzel, red cabbage, and spaetzel

5:00pm – Seasoning your cast iron cookware.

We hope to see you there!

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10
Sep

Making your own yeast for bread

   Posted by: anj68    in recipe, Vegetarian

Looking forward to the upcoming weekends are the Minnesota Renaissance Festival, we will be bringing a lot of period bread recipes to the festival.  Unlike modern bread making, they did not go to the store to buy prepackaged yeast, they would have to either make their own, or find someone who has.

Below are two ways that I know of making yeast from scratch and preparing it for bread.  This is not something that grows in a couple of hours.  It takes days, if not weeks, to grow yeast. I hope you enjoy these techniques.

  • At the turn of the 20th century, yeast was made from boiling grated potatoes with a little sugar and salt until it became translucent. A cup of the old yeast was added to make it ferment faster. This yeast mixture was set on the back of the stove to ferment. It would keep for 2 or 3 days before going sour. The mixture would be the yeast that would be used for breads.  When more was needed, bakers would add a cup of the “old yeast” to a new potato and sugar mixture.

 

  • Combine 1/2 cup unflavored yogurt and two tbsp of flour in a clean bowl. Cover and allow resting for 24 hours.  Remove any liquid that develops over the yeast.  Add two tablespoons flour and two tbsp water and stir every morning for a week. If too much starter grows, throw away half and replace it with an equal volume of the flour and water mixture.  If bubbles develop, begin feeding the yeast every six hours with the flour and water mixture. Continue to pour off any water.   Feed the yeast about an hour before you plan to use.

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10
Aug

First Weekend Shows

   Posted by: anj68    in Appearances, News

As I mentioned in an earlier entry, I am posting out first weekend’s show schedule.  Once the weekend shows have been decided, I will be posting it here and on my facebook page at http://www.facebook.com/alicethecook.

11:00am – Spice Blends lecture (learning how to make curry, garam masala, and ras el hanout in your own kitchen)

12:30pm – Cooking demonstration:  Italian Calamari with Squid Ink Pasta

2:00pm – History of spices lecture (how they were used and where did they come from)

4:00pm – Cooking demonstration: Pizza Making (history, dough making, etc.)

We are adding a 5:00pm show on seasoning your cast iron pots and wooden utensils after the first weekend, but we may be having a run through first weekend. 

Four versions of our self-produced cookbooks and a limited number of our hard-cover cookbook will be for sale.  FOr a limited time, we will be selling our 2011 souvineer cookbook that contains all of the recipes we demonstrated last year at the Minnesota Renaissance Festival.  We have plenty of room for seating and shade to enjoy. We hope to see you there!

 

 

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3
Aug

Showtime is quickly approaching

   Posted by: anj68    in News

The Minnesota Renaissance Festival starts on Saturday, August 18 and runs weekends and Labor Day through September 30.  Alice the Cook and her assistants will be performing at:

11:00am – Spice Blends lecture (learning how to make curry, garam masala, and ras el hanout in your own kitchen)

12:30pm – Cooking demonstration (different every weekend)

2:00pm – History of spices lecture (how they were used and where did they come from)

4:00pm – Cooking demonstration (different every weekend and different from our 12:30pm show)

We are adding a 5:00pm show on seasoning your cast iron pots and wooden utensils after the first weekend.  We have plenty of room for seating and shade to enjoy. 

We hope to see you there!

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