Ok, this is for my SCA friends who helped us cook for that Medieval event I mentioned. They might remember this one….
3 tbsp oil
3 tbsp rice vinegar
1 1/2 tbsp soy sauce (low sodium)
1 tbsp sesame oil
2 tsp ginger (fresh, peeled & minced)
2 cloves garlic (fresh, minced)
1 tsp sugar
1/4 tsp crushed red pepper
2 green onions, thinly sliced
1/2 cucumber (peeled, seeded & chopped)
1/4 c parsley (fresh, chopped)
Whisk all ingredients to blend in a large bowl. Refrigerate. Serve cold with chilled Japanese noodles, such as Udon (cook as directed). Original recipe called for 1 carrot shredded, omitted for Medieval event.
Another recipe requested by my ex-roommate….
LOADS of baby spinach, without stems. The more the merrier, it really reduces when cooked. (20 oz of spinach approximates 2 cups of packed spinach and when it reduces you’ll be disappointed)
Steam & strain spinach, then chop and squeeze out liquid.
5 tbs butter, softened
1/4 c flour
1/4 tsp salt (optional)
1 c half & half
4 oz cream cheese
2 tbs minced onion (or fresh)
1 tbs minced garlic (or fresh)
1/4 c parmesan
In a medium saucepan:
-melt 3tbs butter over low heat
-stir in flour & salt until creamed (smooth)
-slowly add half & half, then cream cheese & increase heat to medium
-whisk together until thick & smooth, set aside
-sauté onion & garlic in remaining butter until transparent
-add spinach to pan on low heat, stir
-add cheese sauce and parmesan cheese, stir until blended.
By popular demand by my recently removed roommate: A Russian roasted vegetable recipe adapted for Medieval ingredients. For a New World version substitute potatoes for turnips, carrots for parsnips. This is one of the recipes served a zillion years ago at a Medieval event thrown by a proposed Brooklyn, NY canton in the SCA.
3 medium turnips (or one rutabaga) peeled and cut into 1 1/2 inch pieces
1 medium red onion cut into wedges
6 small parsnips (or carrots) peeled and sliced into 1 1/2 inch pieces (or 2 cups peeled winter squash, 1-inch pieces)
2 fennel bulbs cut into wedges (or 6 celery stalks but much better with fennel!)
1/4 cup balsamic vinegar
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
3 tbs olive oil
1 tsp fennel seed, crushed (or dried rosemary crushed)
fresh rosemary (garnish, optional)
Lightly grease a 15 1/2 x 10 1/2 inch, 2 inch deep roasting pan. In the pan combine turnips, parsnips, fennel and onion. In a mixing bowl stir together balsamic vinegar, olive oil, sugar, crushed fennel seed, salt & pepper. Drizzle over vegetables.
Bake uncovered in 450-degree oven for 45-50 minutes or til turnips and onions are tender, stirring twice (or more) during baking. To serve transfer to a serving bowl… if desired garnish with fresh rosemary.