The Cook-A-Long is a virtual kitchen for Medieval and Renaissance Cooking enthusiasts in the SCA. Each month a period recipe will be posted in the original language (when available) and a translation. All cooks are encouraged to try their hand at redacting and preparing the monthly dish and post his/ her results to the blog. If you are interested in becoming a participant in this cook a long, or would like to submit a dish for the month please send an e-mail to valkyr8 (at) yahoo (dot) com.

Monday, September 24, 2007

almondrote que es capirotada, redaction

I am posting this by proxy, enjoy.

My name is Bronwen Ferq Lloid and I am a member of the Shire of Cum an Iolair's cooks guild. We had a cooks night on the 13th of September and included the almondrote que es capirotada recipe in our menu for the evening.

Here is our redaction:
4 chicken thighs
2 boneless chicken breasts
8 oz of feta cheese
2 eggs
2 heads of garlic
2 cups chicken broth
1 loaf of crusty bread
salt and pepper to taste
Put the chicken pieces in a baking pan and salt and pepper the skin. bake at 350 degrees for about 45 minutes to an hour.
While chicken is baking peel all the garlic cloves from the 2 heads of garlic and put them in a shallow pot with about 1 1/2 tablespoons of olive oil. Cover and cook the garlic slowly until the cloves are soft like butter. (do not fry them we want to simulate roasting the garlic but much faster)
While garlic and chicken are cooking in a blender or food processor put feta cheese and eggs and slowly blend in warm chicken broth until sauce is creamy. Set aside.
Cut the bread into 3/4 inch slices and put into a baking pan. When chicken comes out of the oven put bread into broil. 1-2 minutes on each side.
Skin and bone the chicken. In another baking pan (we used a 9x13) layer cheese sauce, bread, chicken and continue until all is layered together ending with sauce. Put in the oven at 350 degrees for about 15 minutes and then serve.

I chose dark meat chicken instead of partridge because of cost and availability. I chose feta cheese because most Spanish cheeses are goat of sheep's milk cheeses and you can get feta anywhere. I think I am going to try this again and use French chevre cheese instead of feta. We pan roasted the garlic because of time constraints.
I felt that this was a wonderful tasty and fairly easy dish.

Some of the comments from the evening where:
Fiona, "I can see this as a feast meal. Toast bread put on sliced chicken then some sauce and rewarm. We ate half the pan and there were just 4 of us here."
Marguerite, "Very tasty dish-savory- I think it would be good with Cornish game hens instead of chicken. I would be interested to see how a different cheese choice would change the quality of the sauce."

Bronwen Ferq Lloid
butterflydeb915 at yahoo dot com

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