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.

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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 >>>

Saluti,

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)

Spices:
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.

Gianotta

<the end>
Edited by Mark S. Harris	savory-past-msg	3 of 3