Current Online Recipes:
- Salad of green beans, onions, and beets
- Potted hare
- White beans and bacon
- Sansa Salad - with sweetgrass, spinach, and plums
- Fiddlehead Ferns
- Jellied Calves Brains
- Spiced Squash
- Autumn Greens, with carrot-ginger soup
- Stewed Plums
- Cod Cakes
- Mustard from Oldtown
- Mushrooms in Garlic
- Peppers stuffed with Cheese
- Greens dressed with apples and pine nuts
Exclusive Cookbook Recipes:
- Roasted onions, dripped in gravy
- Buttered carrots
- Salad at Castle Black- spinach, chickpeas, and turnip greens
- Turnips soaked in butter Pease Pudding
- Summer greens tossed with pecans- grapes, fennel, cheese, vinaigrette
- Stuffed Grape Leaves - with raisins, mushrooms, peppers, and onions
- Sweetcorn Fritters
- Fingerfish - crisped in breadcrumbs
Coming soon:
- Boiled beans (I: 343)
- Garlic sausage (I: 566)
- Sweetcorn eaten on the cob (II: 103)
- Salad of turnip greens, red fennel, and sweetgrass (II: 572)
- Stewed onions (III: 233)
- Meat and mash (III: 286)
- Mashed turnips (III: 449)
- Buttered Parsnips
- Goose Livers drowned in Wine (DwD)
- Creamed Herring (DwD)
- Candied Onions (DwD)
- Herring w/chopped onions (DwD)
Does anyone know on which page in the book I can find that pomegranade-kind-of-sauce that is sprinkled over the sweetcorn fritters on page 158? Or how the sauce on page 123 is made?
I can tell you that the both sauces are the same commercially made sweet chili sauce with pomegranate seeds sprinkled over it (from our store “Trader Joes”). The corn fritters are also great with honey, maple syrup, salsa, and I’m sure many others. I’ll add the sauce recipe to my To-Make list, but it might be some time before I can get to it! :)
Hi there !
I finally tried recipes of the cookbook tonight. Onions in gravy and sweet potiron soup. It was really great, even if it’s not very easy to put american mesures into french ones.. I think there was a bit too much broth, next time I’ll put less than 3 cups. I think I’ll also let the onion whole instead of cutting them into quarters, so they’ll keep in shape ^^.
The only deception is about the beef stock, but that’s my fault.. I guess it would be far better with real home made beef (or veal) stock, instead of industrial one.. I don’t really like this “false” taste lol.
But thanks a lot for the book and the great website! (I’m going right now to the soup section to talk about the soup experiment <3
I'm a big fan of medieval stuff, and as a cook, I'm a big fan of medieval food !