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, April 5, 2008

Tusser in April

Hello, everyone, Merouda here.

As I have previously posted, one of my A&S 50 projects is to do something from Tusser each month, in part, to help me understand the agricultural flow of the year. We've not got a recipe for April up yet, but I wanted to invite y'all to do the April Tusser task with me, particularly since I know at least one of you is interested in the same project.



There it is, some of the ingredients I bought to make cheese. Cheese making is the April Tusser Task. I will be using someone else's redaction, found here, because I simply do not have time to experiment with cheese recipes.

I was kinda sad when I got to the store and discovered that the local dairy didn't have any product in there, so I got the best, freshest milk they had. The cider vinegar is a gift to me from Gwynedd merch Megan o Fon; she made it from her own apples. I'm excited to try this.



I also wanted to share a store I found in Wauwatosa, called Oro di Oliva. It's not as spectacular as Vom Fass in Madison, but it is a good place to sample a variety of olive oils and balsamic vinegars that those of us in Milwaukee can reasonably get to. I walked out about $60 lighter, with an 18 year old balsamic, a black current balsamic (which is so flavorful that a couple of spoons in a pitcher of water would make a delicious drink), and a basil olive oil. I could have easily spent more. Since going over to a semi-vegetarian and then to a piscetarian diet, I cook with A LOT of olive oil, but store boughten stuff just isn't as nice (as noted in the parsnip redaction below). Now I have these oils/vinegars to add flavor, and, I mean, they have FLAVOR--far more powerful than any flavored vinegar or oil I've ever made. I expect these bottles to go a long way.

Meanwhile.... April recipe? Someone?

2 comments:

Liz said...

Sorry, I'm falling down on the job here. My vote is everyone try their hand at making cheese. I've been meaning to try my hand at it.

Sarra Romney said...

Neat. I am excited to give this a try. Hopefully, I can make it work!