Saturday, July 16, 2011

Cod Cakes

I tried several different recipes, but I found I liked the ones with the potatoes best.

1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

Boil and mash the potatoes, set them aside.
Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones.
Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes about 12 cakes

The Wedding Feast of "Arya" and Ramsey

"The Lord of White Harbor had furnished the food and drink, black stout and yellow beer and wines red and gold and purple, brought up from the warm south on flat bottomed ships and aged in his cellars.  The wedding guests gorged on cod cakes and winter squash, hills of neeps and great rounds of cheese, on smoking slabs of mutton and beef ribs charred almost black, and lastly three great wedding pies, as wide across as wagon wheels, their flaky crusts stuffed to bursting with carrots, onions, turnips, parsnips, mushrooms and chunks of pork swimming in a savory brown gravy."

"'Wash it down with Arbor gold and savor every bite. I know I shall.'"

The best thing about this whole feast is the pies, of course.  A little later while a bit drunk, Lord Mandarly asks for the song about the Rat Cook.  This pretty much gives away that the pies are really "Frey Pies" and filled with the 3 missing Freys.  I, of course, will actually use pork, as there are not any Freys available for me. ;)

Cod Cakes
Winter Squash
Lamb and beef ribs
Wedding Pies

Saturday, July 2, 2011

Henne Dorre---Golden Cardamon Chicken

1 large roasting chicken, cut into serving size pieces
1/4 cup walnuts, courseley ground
1/4 cup filbrets, coursely ground
4 tablespoons butter, for sauteing
3 tart apples
2/3 cup golden raisins
1/2 cuo Currants
1/2 tsp cinnimon
6 egg yokes
1/4 tsp fresh rosemary
3/4 tsp crushed cardamon
1/8 tsp Saffron
1/2 tsp salt
1/4 cup white wine
1/2 cup chicken broth
2 tablespoons honey

Preheat oven to 350 degrees F.

In a Dutch oven or shallow covered baking dish, saute the chicken and nuts in butter until the meat is white. Leave in dish and remove from heat.

Cut apples into thin slivers. Mix raisins and currants with apples.

Stir together all spices and salt, and mix with fruits.

Distribute the spiced fruit amongst the chicken and nuts.

Pour on mixed wine and chicken broth. Bake covered in slow oven for :45 to 55 minutes, until the chicken is tender. Remove from oven while preparing golden glaze. Turn oven to 400 degrees F.

Beat the egg yolks, saffron and honey thoroughly. Evenly pour over chicken so as to coat each piece. Or use a pastry brush to 'paint' each portion gold. Return to oven uncovered for 5 to 7 minutes to let endoring set. Serve warm.

From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976