Renaissance Magazine – Page 5

April 18, 2009

Working as a Team, a Well-Oiled Machine

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.

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.

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.

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.

April 16, 2009April 18, 2009

Preparing for the next Renaissance Magazine article

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.

March 29, 2009March 5, 2012

Orange Rosemary Chicken

I recently wrote an article for Renaissance Magazine on historical cooking. The first recipe was Orange Rosemary Chicken. My assistant, Nicholas Childs (Brandon Thielen), cooked and photographed a phenomenal dish. Below is the original submission including photos.

With summer nearly here, I wanted to offer readers a recipe that imbues warmth of the season, tastes great, and embraces the family spirit. I selected Orange Rosemary Chicken, a dish that was popular among nobles throughout the southern European and Mediterranean regions during the later renaissance period. Oranges were consider a delicacy and well-sought after. The recipe is fairly easy to follow with the most challenging part is creating the zest from the oranges. It is important to use fresh zest for the recipe, as dried orange peel will not offer the same intense flavors and offer a blander version.

The Indian and Mediterranean overtones in this recipe encompass garam masala and cinnamon which were brought to Europe via trade along the Silk Road. Garam masala is a collection of spices that have been combined, roasted and ground by hand. Each region would have its own variation of this spice. The basis of this spice usually comprises cloves, green or black/brown cardamom, cinnamon, mace and nutmeg. Commercial versions of this spice may also include dried red chili peppers, dried garlic, dried ginger, sesame seeds, mustard seeds, turmeric, coriander, bay leaves, star anise, and/or fennel. My assistant and I will often begin the first weekend at the Minnesota Renaissance Festival preparing our own batch of garam masala over a roaring fire using iron pots.

Root vegetables were commonplace in most of the cuisines throughout Europe during the renaissance. Although turnips were used frequently, most modern tastes are not accustomed to the taste and texture of turnips.

I realize that potatoes were brought to Europe with the discovery of the New World and were not commonly used; they have been added as a suggestion to this recipe for the modern American and European tastes. Sweet potatoes may also be used to add additional color and a sweeter flavor to the dish.

I hope you will like this recipe, as it has been a favorite among my family and friends.

Orange Rosemary Chicken

3 chickens (cut into pieces)

4 cups of orange juice

2 TB olive oil

1 tsp garam masala

6 oranges

2 large leeks, diced (a very mild onion flavored vegetable)

4 sprigs of rosemary

2 turnips, peeled and cubed or 4 large white potatoes, peeled and cubed

1 parsnip, cleaned, peeled and thinly sliced

7 large carrots, cleaned and cubed

Black pepper (to taste)

Serves 12

Marinate the chicken in 4 cups of orange juice for at least 4 hours. While marinating, remove the zest and juice four of the oranges (you may eat the other two of use the juice). In a large pot or Dutch oven, heat the oil up and remove the chicken from the marinade and begin to brown the chicken. At this time, dispose of the marinade.

Once browned and without removing the chicken, add the majority of the zest (reserve 2 TB of orange zest) and fresh juice along with enough water to cover the chicken. Add the turnips (or potatoes), parsnips, leeks, and carrots. Tear the rosemary in half and add to the mixture.

Cook until the vegetables are tender. Pull off the heat and let set for 5 minutes before serving, sprinkling the 2 TB zest and garam masala to the dish and serve family style along with some rustic bread and red wine.