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savory-past-msg - 3/5/17


Period savory pastries, vs. sweet pastries.


NOTE: See also the files: fried-breads-msg, pasta-stufed-msg, pastries-msg, Rosquillas-msg, pierogies-msg, Medievl-Pasta-art, cuskynoles-msg, bread-stuffed-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Thu, 12 Feb 2009 18:19:35 -0500

From: Barbara Benson <voxeight at gmail.com>

Subject: Re: [Sca-cooks] Meat/Bread to make ahead

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>


<<< Ideas? I don't fancy taking a pie or tart - I want grab and go, and

something I can make at home after dinner tomorrow, cool, slice, and pack

for transport. Just my brain is failing me for things other than stromboli.

Only allergies to worry about are shrimp and walnuts....


Ilsebet >>>




This is kind of long - so those who are not interested, Move along ;).

The following recipe is one of the conjectural dishes that I developed

for a 12th Century feast in Normal Sicily. You said stromboli and this

is what it made me think of.


Chicken Pasteda: inspired by combining traditional Sicilian Bread Pies

found in Pomp and Sustenance, several enclosed meat dishes from

Medieval Arab Cookery and suggestions on cookery from Anthimus.


            1 1/2 lbs chicken, 1 each breast, leg and thigh

            1 Bay Leaf

            8 Peppercorns

            1/2 t Pickling Salt

            1 Pinch Saffron


      Combine above ingredients except chicken with sufficient water and

bring to boil. Add chicken and boil until done, approximately 20

minutes. Remove from water, reserve cooking liquid for later. Allow

chicken to cool then remove skin and meat from bones. Place skin and

meat into a food processor and process until almost a paste. Set aside

in a bowl.


            2 large Leeks

            4 oz Canned Mushrooms         

            1 T + 1/2 t Finely Minced Lemon Zest


      Remove the green tops from leeks, quarter, separate and clean them.

Drain the mushrooms. Place a pan on medium heat and coat the bottom

with olive oil. Add the mushrooms and leeks to pan sprinkle lightly

with salt to induce sweat. Sweat covered until limp and then allow to

brown slightly. Deglaze pan with small amounts of chicken cooking

liquid to avoid burning. Once vegetables are limp add lemon zest and

allow to cook for a couple of minutes to release oils.


Transfer veggie mixture to food processor and add the following:

            3 oz Blanched Almonds

            1/2 t Kosher Salt

            1/4 t Black Pepper

            3/4 t Dried Marjoram

            1 T Olive Oil


Process until almost a paste and then combine with chicken mixture.

Have 1 lb ball of pizza dough at room temperature. Preheat oven to

350? F. Divide both stuffing and dough into two equal portions.

Working with one half of dough and stuffing at a time; roll out dough

on a lightly floured surface into a rectangle roughly 16 in by 4 in.

Place stuffing down the center of the dough spreading until you have

an even, thin layer of stuffing, leaving 1/3 in of dough free all

around. Take the leading edge of the long side of the dough and roll

until you have achieved a rough log shape. Pinch the ends shut and

place seam side down on a lightly oiled baking pan. Bake in oven for

25 ? 30 minutes, or until done. Allow to cool and slice into 1/4 inch

pieces to serve.


Serena da Riva



Date: Thu, 12 Feb 2009 18:52:18 -0500 (EST)

From: Christiane <christianetrue at earthlink.net>

Subject: Re: [Sca-cooks] Meat/Bread to make ahead

To: sca-cooks at lists.ansteorra.org


Dame Serena gave her version of the pasticcio; here's mine:


1 boneless chicken breast

1 or 2 boneless chicken thighs (depends how big they are)



1 TBS of sumac

1 TBS of white pepper

1 TBS of ground cubebs

1 TBS of cumin

1/2 cup of white balsamic vinegar

sea salt to taste

olive oil for sauteeing


1 cup of coarsely chopped fresh parsley

1 or 2 TBS of capers (the ones in brine, not vinegar)

1 large onion, minced finely

Juice from two large lemons

2 eggs

1 cup chicken broth

1/4 cup of toasted almonds

1/2 a cup of pistachios

1 large round loaf of Italian bread


Sautee the chicken with the spices, onions, and olive oil; when the onions have caramelized, deglaze with the vinegar and let cook until the vinegar mostly evaporates and mellows. Set aside to cool.


Take your bread load, take a slice off the top to act as a lid, and hollow it out. I use a small ice cream scoop. Reserve the bread chunks. Some you can use let get stale and use any time you need bread crumbs to thicken a dish; you'll really need only about 1 or 2 cups of bread crumbs at the most for this recipe.


Grind the nuts in a food processor, put in a mixing bowl with the bread crumbs. When the chicken has cooled, grind that in the food processor, using the juices from the pan and a bit of olive oil to create a paste. Add that to the bowl as well, and mix everything with the chicken broth, eggs, and lemon juice. Finally, stir in the capers and parsley.


Put the mixture into the hollowed breadloaf, and bake at 350 degrees for 20 minutes. Cool and wrap for travel. You can cut it into wedges like a cake.


This also tastes wonderful if you add a bit of garlic when cooking the chicken and white wine instead of vinegar.




<the end>

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Comments to the Editor: stefan at florilegium.org