Jingles yesterday

[madbaker]

The feast went extremely well. ldyanna got a well-deserved standing ovation. Good chattage with her and ysabella_dolfin in the kitchen. It was ysabella's first kitchen experience; I think she had a good time and I'd certainly cook with her again.

There was too much food, but not so much that it was ridiculous - too much in the "good feast" sense. Everything I tried was yummy, the rice balls and millet polenta combined with the pork especially, and the 13th century Spanish monastery gingerbread ldyanna did was beautiful.

I spent much longer than I expected making flatbreads - partly because I made a 12x batch instead of an 8x one, partly because I divided the dough into 12 instead of 8. I made (literally) a gross of them. People kept asking for more; we went through most of them. I will post the recipe tomorrow, probably.

Comments

[ornerie.livejournal.com]

millet polenta???

intrigued! can you give me more info on this???

[madbaker.livejournal.com]

Escudilla de Mijo (Millet Polenta)
Diego Granado, Libro del Arte de Cozina

To make a dish of millet, or of chopped panic-grass, take the millet, or chopped panic-grass, clean it of dust, and of any other filth, washing it as one washes semolina, and put it in a vessel of earthenware or of tinned copper with meat broth, and cause it to cook with stuffed intestines in it, or a piece of salted pig's neck, to give it flavor, and when it shall be cooked, mingle it with grated cheese, and beaten eggs, pepper, cinnamon, and saffron. (You can also cook the said grains with the milk of goats or cows.) And after they shall be cooked with broth, letting them thicken well, they shall be removed from the vessel and shall be left to cool upon a table, or other vessel of wood, or of earthenware, and being quite cold, they shall be cut into slices, and shall be fried with cow's butter in the frying-pan, and serve them hot with sugar and cinnamon on top.

1 cup hulled millet, washed and soaked for one hour
3 cups vegetable broth
2 Tbsp kosher salt
1/2 cup grated parmesan
1 Tbsp pepper
butter for frying

Drain the millet. Add broth and millet to a big pan. It will swell up to about three times its original size. Cover with a lide and simmer for about 20 minutes. Stir occasionally. After 20 minutes check to see that the millet is soft; if not, add a bit more liquid and cook until it is soft and has popped. Remove from heat and stir in the cheese, salt, and pepper. Mold into a loaf pan and refrigerate. Once the millet is cold, slice and fry in melted butter. Serve warm.

Pig and stuffed intestines omitted and vegetable broth used to make this vegetarian.

[ldyanna.livejournal.com]

The wonderful thing about the millet (second to the taste) is that the millet needed cost about $2 at WinCo in their bulk bin, for over 100 servings. Add the vegetable broth and the cheese - and the whole amount for the feast was probably $5.

[kahnegabs.livejournal.com]

I loved the polelnta with the pork and the fried spinach, and would happily serve them as a family meal anytime! MMMM-mmm good!
Everything else was delicious too, but those were my special favorites.

Thsnks for the wonderful feast! I had been a little concerned about arriving alone, but hada great time thanks to j-i-m-r and bonacorsi and others!

Next time, when my knee is better, I hope to work in the kitchen!

[aastg.livejournal.com]

Warm congratulations on the POG!

[klwilliams.livejournal.com]

Congrats on the well-deserved POG.

[tsgeisel.livejournal.com]

Too much food at Jingles? Gosh! I never would have expected *that* to happen.