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[[File:IronChef2024Stasi.jpg|thumb|Stasi explaining the menu]]
[[File:IronChef2024OnTheTable.jpg|thumb|Starter Course (On the table)]]
[[File:IronChef2024MainCourse.jpg|thumb|Main Course]]
[[File:IronChef2024Desert.jpg|thumb|Desert Course]]
[[File:IronChef2024Gida.jpg|thumb|Brigida discussing her cheeses]]
==Summary:==
==Summary:==
Date: 18 May 2025
Date: 18 May 2025
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==1st Course (at table):==
==1st Course (at table):==
===Roast Pork Loin===
by Anastasia da Carrara, from
Ingredients:
*One
Directions
*Mix
Served at room temperature with chopped dates and hard-boiled eggs.


===Fresh Salad with Orange-Galangale Vinagrette===
===Fresh Salad with Orange-Galangale Vinagrette===
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=== Whole-grain Flatbreads ===
=== Whole-grain Flatbreads ===
by Sofya la Rus, derived from William Short at Hurstwic
from  


Ingredients:
Ingredients:


*1/4 cup ground barley
*One
*1/4 cup ground buckwheat
*1/4 cup ground lentils, used red lentils for color
*scant 1/2 cup of buttermilk
*1/8+  cup of honey


Directions
Directions


*Mix the flours together, then add the wet ingredients to get a very sticky but workable dough.
*Mix
*Make the dough into four 2-3 inch balls, then flatten into 1/2-inch thick cakes.
*Bake on a flat, buttered pan over the fire (at about pancake frying temperature) until golden brown, about 2-3 minutes on each side.
*Serve with orange-honey butter.
 
Notes: the lentil flour gives a nice moistness/tenderness to the dough and leaves very little "lentil" flavor when cooked.
 
Source: https://www.hurstwic.com/library/how_to/viking_bread_recipe.pdf


=== Orange-honey Butter Subtleties ===
=== Orange-honey Butter Subtleties ===
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*One
*One
Directions
*Mix
=== Herb Butter ===
by Brigida von Muenchen
Ingredients:
*Butter
* Rosemary?
*Tarragon


Directions
Directions
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=== Barley & Lentils (was going to be noodles, but needed to use the secret ingredient) ===
=== Barley & Lentils (was going to be noodles, but needed to use the secret ingredient) ===
by Brigida and Stasi
from
{| class=wikitable
 
||
Ingredients:
'''Barley Ingredients:'''
 
*1 c barley
*One
*3 T olive oil
*1/2 c onion, chopped
*1 clove garlic, minced
*1/8 t pepper
*2 1/2 c vegetable broth (or chicken or beef broth)
*1/4 t salt'''
|'''Lentil Ingredients:'''
* 1 c lentils
* 1 onion, quartered
* 1 clove garlic
* 1 bay leaf
* ~4 c of water
|-
|'''Barley Directions'''
*Saute onion and garlic in oil until lightly browned.  Add barley & pepper.  Stir until well coated.  Add stock & salt and bring to a boil.  Place in a covered baking dish & bake until liquid absorved and barley is tender ~45 minutes at 350 degrees.  Let stand covered another 10 minutes.
|'''Lentil Directions'''
*Combine all the ingredients and boil until the lentils are tender, stirring frequently.  Remove onion, garlic and bay leaves before mixing with the barley.
|}


Mix the barley with the lentils and bake 30 minutes at 350 degrees.
Directions


*Mix
Note:  Even barley skeptics seem to like this.
Note:  Even barley skeptics seem to like this.
----


=== Roasted Vegetables with Lentil Crumbles ===
=== Roasted Vegetables with Fried Lentil Crumbles ===
by Juliana Macnayre, from
by Juliana Macnayre, from


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*Purple, white & orange carrots
*Purple, white & orange carrots
*balsamic vinegar to taste
*balsamic vinegar to taste
*poudre douce: ginger (which I had dehydrated and then ground), sugar, cinnamon, nutmeg and cloves
*poudre douce to taste
*others?


Directions
Directions


*Roast vegetables in a tangine until tender.  Dress with vinegar and poudre douce to taste.
*Roast vegetables in a tangine until tender.  Adjust vinegar and poudre douce.
*Top with Lentil Crumbles (red lentils cooked until tender, then lightly rinsed, dried and fried in oil until crispy)
*Top with Lentil Crumbles


==Desert Course:==
==Desert Course:==
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*Pour 1/2 c of mixture into small buttered baking cups, sprinkle pine nuts on top
*Pour 1/2 c of mixture into small buttered baking cups, sprinkle pine nuts on top
*Place in a water bath
*Place in a water bath
*Cover loosely with parchment paper and bake at 350 degrees for 40 minutes  
*Cover loosely with parchment paper and bake at 350 degrees for 40 minutes (ceramic pot = pale custard, dutch oven = browned/carmelized custard)
 
*Loosen from the sides of the baking cups and turn over onto the serving dish.  The pine nuts will then form a bottom "crust".
*Loosen from the sides of the baking cups and turn over onto the serving dish.  The pine nuts will then form a bottom "crust".
Note: Doing the water bath in a ceramic pot = pale custard, while putting the water bath in a dutch oven = brownish/carmelized custard.
===Candied Anise===
by Anastasia da Carrara
Ingredients:
*whole anise
*sugar
*water


Directions
*Mix the sugar into the water until dissolved.
*Heat the sugar water with anise seed stirring constantly until the water evaporates enough that the sugar crystalizes on the anise seeds.
*Remove promptly from the heat and keep stirring until cooled to avoid carmelizing or burning the sugar.


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