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.

Saturday, December 1, 2007

Pompions, part II

Merouda here.

I was just plonking around on and I noted that they had a period food and a period recipe section. The wiki could use our help in filling it out with good, cited information.

That's primarily why I'm typing this, but since Cunnan did have Gourds in Pottage up, I thought I'd also briefly record this:

I did a second redaction of the Gourds in Pottage, this time, without meat products. I didn't get a picture, I'm recording it here mostly so I have a record of it. :-)

1 Butternut squash
3 onions
1 cup sangria
2 tblsp olive oil
1/2 cup ground almonds
ginger, cinnamon, salt

Cut and peel butternut squash; cut into chunks. Chop onions and saute in olive oil until translucent, then place sangria, almonds, and squash into the sauce pan and add enough water to cover; boil until tender. Add 1/2 t salt. Start with a tsp of cinnamon and a 1/2 tsp of ginger. Mash up the squash, taste , and add additional cinnamon and ginger as needed.

Sangria, again, adds sweet enough that you don't need to add sugar, and, of course, I left out the eggs lest I break out in hives. This was also very good. However, I would probably treat this as a side dish, whereas my earlier redaction could serve as a main dish. And, oh boy, was peeling the butternut squash easy. Something to be said for smmooooth squash. I'd also be interested in trying this with pumpkin and bacon, but I haven't gotten to it yet. That's my plan for the 10 minute version. ;-)