zohanefaber.blogspot.com

Zohane's Cucina

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Sunday, June 12, 2011. How to Roast Lamb in the Byzantine Fashion. I used boneless leg of lamb, but any kind of roast should do fine. 3 lb lamb roast. 2 t powdered coriander. 1/2 t powdered spikenard (See below). The short medicinal text A Dietary Calendar. Mentions cooking lamb in April:. The English tak...

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Zohane's Cucina | zohanefaber.blogspot.com Reviews

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This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Sunday, June 12, 2011. How to Roast Lamb in the Byzantine Fashion. I used boneless leg of lamb, but any kind of roast should do fine. 3 lb lamb roast. 2 t powdered coriander. 1/2 t powdered spikenard (See below). The short medicinal text A Dietary Calendar. Mentions cooking lamb in April:. The English tak...

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1 zohane's cucina

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Zohane's Cucina | zohanefaber.blogspot.com Reviews

https://zohanefaber.blogspot.com

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Sunday, June 12, 2011. How to Roast Lamb in the Byzantine Fashion. I used boneless leg of lamb, but any kind of roast should do fine. 3 lb lamb roast. 2 t powdered coriander. 1/2 t powdered spikenard (See below). The short medicinal text A Dietary Calendar. Mentions cooking lamb in April:. The English tak...

INTERNAL PAGES

zohanefaber.blogspot.com

1

Cucina di Zohane: How to Make a Green Sauce (from Forme of Cury)

http://www.zohanefaber.blogspot.com/2011/06/how-to-make-green-sauce-from-forme-of.html

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Friday, June 3, 2011. How to Make a Green Sauce (from Forme of Cury). One of six sauces I made from Forme of Cury for the feast at the King's and Queen's Rattan Championships in Malagentia (Fall 2010)]. As with most green sauces, the garlic is important to keep the flavor balanced. 15 C white wine vinegar.

2

Cucina di Zohane: How to Roast Lamb in the Byzantine Fashion

http://www.zohanefaber.blogspot.com/2011/06/how-to-roast-lamb-in-byzantine-fashion.html

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Sunday, June 12, 2011. How to Roast Lamb in the Byzantine Fashion. I used boneless leg of lamb, but any kind of roast should do fine. 3 lb lamb roast. 2 t powdered coriander. 1/2 t powdered spikenard (See below). The short medicinal text A Dietary Calendar. Mentions cooking lamb in April:. View my complet...

3

Cucina di Zohane: How to Fry Leeks with Garum

http://www.zohanefaber.blogspot.com/2011/06/how-to-fry-leeks-with-garum.html

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Friday, June 3, 2011. How to Fry Leeks with Garum. 1/3 C olive oil. 1 T cumin (or to taste). Start 3 quarts of water boiling. Fry the seasoned leeks in the oil until they are soft and translucent, just beginning to take on a golden color. Appearing in translation in Andrew Dalby's Flavours of Byzantium.

4

Cucina di Zohane: May 2011

http://www.zohanefaber.blogspot.com/2011_05_01_archive.html

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Sunday, May 22, 2011. How to Make Garum and Why You May Not Want To. De Medicina et de Virtue Herbarum:. Notes that mackerel is a preferred fish, and anchovies are highly regarded, whereas more plainly flavored fish seem to be less prized. Although the prospect can be offputting to modern diners, its ...

5

Cucina di Zohane: How to Make a Lombardy Mustard

http://www.zohanefaber.blogspot.com/2011/06/how-to-make-lombardy-mustard.html

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Friday, June 3, 2011. How to Make a Lombardy Mustard. One of six sauces I made from Forme of Cury for the feast at the King's and Queen's Rattan Championships in Malagentia (Fall 2010)]. 6 tsp powdered mustard. 1/4 white wine vinegar. Mix ingredients together thoroughly. Wine may be added for a rounder.

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Zohane's Cucina

This is Zohane Faber's blog about medieval cookery. Both general feast-cooking thoughts and specific recipe redactions will be posted here. Zohane Faber is a late sixteenth-century Milanese SCA persona. Sunday, June 12, 2011. How to Roast Lamb in the Byzantine Fashion. I used boneless leg of lamb, but any kind of roast should do fine. 3 lb lamb roast. 2 t powdered coriander. 1/2 t powdered spikenard (See below). The short medicinal text A Dietary Calendar. Mentions cooking lamb in April:. The English tak...

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