cooking collegium2_schola

Cooking Collegium II
Class List

Class title Instructor Description

Herbal Teas Annys Wolf of Wharram Percy Discussion will cover how to prepare herbs for tea, how to brew herbal teas, medicinal effects of specific herbal teas, and how herbal teas were used in Period. Please bring a cup or mug suitable for hot tea.

Open Fire Cookery: Venison Stew
Philippa Ferraria (aka Saint Phlip)
We're going to demonstrate the use of a fire to cook various foods, using a cauldron for a stew, Dutch ovens for bread, and a spit for a roast or two. Maybe other things as time allows and the spirit moves me ;-)

Open Fire Cookery: Lamb on a Spit
Philippa Ferraria (aka Saint Phlip)
We're going to demonstrate the use of a fire to cook various foods, using a cauldron for a stew, Dutch ovens for bread, and a spit for a roast or two. Maybe other things as time allows and the spirit moves me ;-)

Open Fire Cookery: Dutch Oven Breads
Philippa Ferraria (aka Saint Phlip)
We're going to demonstrate the use of a fire to cook various foods, using a cauldron for a stew, Dutch ovens for bread, and a spit for a roast or two. Maybe other things as time allows and the spirit moves me ;-)

Approaching Cookery and Food through Persona
Fabrisse ter Brugghe
This course uses a list of questions, and, if time permits, may
use a sample recipe to show how food and cookery adapt to region, season, and religion. No hands on cooking, but handouts will be provided.

Everything you wanted to know about Troll, but where afraid to ask
Baron Alexander McGregor
Learn how to to run troll, from taking reservations to filling out reports.

How to clean a salmon
Philippa Ferraria (aka Saint Phlip)
Watch and learn how to clean salmon.

Loaves and Fishes; No Miracles Required
Jaji
Classroom and roundtable discussion of the finer points of
planning to cook in large numbers for both feasts and dayboards, as well as discussion of assembling a full kitchen crew.

Beans, Beans. and More Beans...
Lord Ben e draig
Presentation on the different types of legumes, where they fit into the food timeline, old world vs new world, cooking methods, etc. with samples.

Pomegranates, Peacocks, and Pork: A 16th Century Spanish Cookbook
Mistress Brighid ni Chiarain
Overview of food and cooking in late-period Christian Spain as
revealed in the 1529 "Libro de Cozina" by Ruperto de Nola, and other contemporary sources. Handouts will include some translated recipes.

The Tagine: Period Cooking with a Period Pot
Lord Galefridus Peregrinus
In modern usage, "Tagine" describes both the clay pot and
food cooked in it, typical of Tunisian or Moroccan
cooking. But medieval Middle Eastern and North African
cookery books describe many tagine recipes, variations of
which are still being prepared in the present day. In
this class, we will talk about the ingredients in the
typical period and modern tagine and discuss how to create
recipes that emulate the period tagine. We'll also talk
about using tagines for camp cooking, and we'll sample a
modern recipe that I retrofitted to make it more in
period.

Before Béchamel & Hollandaise: An Introduction to Medieval
Sauces
Euriol of Lothian, OP
Not sure what to serve with that roasted meat? Come
explore common sauces that are found in many of the medieval culinary texts. There will both be discussion, hand-on making of at least two sauces and sampling! An electronic copy of the handout can be found at
http://medievalcuisine.madpage.com/classes/Sauces_Handout.pdf

Take a Quayle, and sle him: A Beginner's Guide to redacting
medieval recipes.
Euriol of Lothian, OP
This class is a practical exercise in developing your own
recipe based on extant recipes written down by the Master Cooks of the Middle Ages. You will learn how to interpret the ingredients and cooking processes from translations of extant manuscripts and create your own redaction (interpretation) of that recipe.

Period Polynesian Cookery
Sigurd and Leolani
Theoretical class on period methods of cooking in Hawaii and the Polynesian Islands. Polynesians had no metal, so what did they use for pots? Class will focus on use of the Imu (underground oven), which can cook a whole pig in a matter of hours. We will also discuss cooking implements, methods and spices.

Title 9 - What the SCA cook needs to know about health codes and the local health officer.
Lady Rachel Gwen
With today's concern about food borne illness outbreaks many local communities are tigthening the rules governing the "church covered dish dinner." This is the "escape clause" in health codes that allows the SCA to prepare feasts for our members. Over the last few years there have been many changes to this code across the country but especially in New Jersey. The class is a practical approach to implementing the basics in an SCA kitchen. Applying for a health certificate and inspection by health officers will also be covered. This class is geared towards feast-o-crats and senaschales. Handouts will be available for a small fee.

Separate and not Equal - How to keep food while camping and be safe
Lady Rachel Gwen

For a weekend camping event a single cooler can be the way to go but for Pennsic separation is best. Types of food and proper storage will be covered along with recipes and ideas for easy meals for singles and groups. Different types of coolers and the way to pack them. Also proper dish and utensil sanitation will be covered. Handouts will be available for a small fee.

Cooking before cookbooks- The Salmon of Knowledge
Mistress Merlinia

Learn how to use archaeological, legendary, and indigenous information to prepare dishes from beyond the pale. Hands on & handouts.

Open Fire Cookery
Quinn a'Bheithir

Theory and instruction on the art of open fire cooking.

Introduction to Jewish Medieval Cooking
Lady Katherine de Staverton
What made this cuisine distinctly Jewish? We’ll look at how the food evolved from the Talmudic Age to the end of the 1500s, with emphasis on the two main branches of Jewish cooking.

Feastocrat/Head Cook Roundtable A roundtable discussion for cooks.

Autocrat Roundtable

A roundtable discussion for both first time autocrats or experienced autocrats.

Back to Cooking Collegium

Back to Settmour Swamp

Class title	Instructor	Description
Herbal Teas	Annys Wolf of Wharram Percy	Discussion will cover how to prepare herbs for tea, how to brew herbal teas, medicinal effects of specific herbal teas, and how herbal teas were used in Period. Please bring a cup or mug suitable for hot tea.
Open Fire Cookery: Venison Stew	Philippa Ferraria (aka Saint Phlip)	We're going to demonstrate the use of a fire to cook various foods, using a cauldron for a stew, Dutch ovens for bread, and a spit for a roast or two. Maybe other things as time allows and the spirit moves me ;-)
Open Fire Cookery: Lamb on a Spit	Philippa Ferraria (aka Saint Phlip)	We're going to demonstrate the use of a fire to cook various foods, using a cauldron for a stew, Dutch ovens for bread, and a spit for a roast or two. Maybe other things as time allows and the spirit moves me ;-)
Open Fire Cookery: Dutch Oven Breads	Philippa Ferraria (aka Saint Phlip)	We're going to demonstrate the use of a fire to cook various foods, using a cauldron for a stew, Dutch ovens for bread, and a spit for a roast or two. Maybe other things as time allows and the spirit moves me ;-)
Approaching Cookery and Food through Persona	Fabrisse ter Brugghe	This course uses a list of questions, and, if time permits, may use a sample recipe to show how food and cookery adapt to region, season, and religion. No hands on cooking, but handouts will be provided.
Everything you wanted to know about Troll, but where afraid to ask	Baron Alexander McGregor	Learn how to to run troll, from taking reservations to filling out reports.
How to clean a salmon	Philippa Ferraria (aka Saint Phlip)	Watch and learn how to clean salmon.
Loaves and Fishes; No Miracles Required	Jaji	Classroom and roundtable discussion of the finer points of planning to cook in large numbers for both feasts and dayboards, as well as discussion of assembling a full kitchen crew.
Beans, Beans. and More Beans...	Lord Ben e draig	Presentation on the different types of legumes, where they fit into the food timeline, old world vs new world, cooking methods, etc. with samples.
Pomegranates, Peacocks, and Pork: A 16th Century Spanish Cookbook	Mistress Brighid ni Chiarain	Overview of food and cooking in late-period Christian Spain as revealed in the 1529 "Libro de Cozina" by Ruperto de Nola, and other contemporary sources. Handouts will include some translated recipes.
The Tagine: Period Cooking with a Period Pot	Lord Galefridus Peregrinus	In modern usage, "Tagine" describes both the clay pot and food cooked in it, typical of Tunisian or Moroccan cooking. But medieval Middle Eastern and North African cookery books describe many tagine recipes, variations of which are still being prepared in the present day. In this class, we will talk about the ingredients in the typical period and modern tagine and discuss how to create recipes that emulate the period tagine. We'll also talk about using tagines for camp cooking, and we'll sample a modern recipe that I retrofitted to make it more in period.
Before Béchamel & Hollandaise: An Introduction to Medieval Sauces	Euriol of Lothian, OP	Not sure what to serve with that roasted meat? Come explore common sauces that are found in many of the medieval culinary texts. There will both be discussion, hand-on making of at least two sauces and sampling! An electronic copy of the handout can be found at http://medievalcuisine.madpage.com/classes/Sauces_Handout.pdf
Take a Quayle, and sle him: A Beginner's Guide to redacting medieval recipes.	Euriol of Lothian, OP	This class is a practical exercise in developing your own recipe based on extant recipes written down by the Master Cooks of the Middle Ages. You will learn how to interpret the ingredients and cooking processes from translations of extant manuscripts and create your own redaction (interpretation) of that recipe.
Period Polynesian Cookery	Sigurd and Leolani	Theoretical class on period methods of cooking in Hawaii and the Polynesian Islands. Polynesians had no metal, so what did they use for pots? Class will focus on use of the Imu (underground oven), which can cook a whole pig in a matter of hours. We will also discuss cooking implements, methods and spices.
Title 9 - What the SCA cook needs to know about health codes and the local health officer.	Lady Rachel Gwen	With today's concern about food borne illness outbreaks many local communities are tigthening the rules governing the "church covered dish dinner." This is the "escape clause" in health codes that allows the SCA to prepare feasts for our members. Over the last few years there have been many changes to this code across the country but especially in New Jersey. The class is a practical approach to implementing the basics in an SCA kitchen. Applying for a health certificate and inspection by health officers will also be covered. This class is geared towards feast-o-crats and senaschales. Handouts will be available for a small fee.
Separate and not Equal - How to keep food while camping and be safe	Lady Rachel Gwen	For a weekend camping event a single cooler can be the way to go but for Pennsic separation is best. Types of food and proper storage will be covered along with recipes and ideas for easy meals for singles and groups. Different types of coolers and the way to pack them. Also proper dish and utensil sanitation will be covered. Handouts will be available for a small fee.
Cooking before cookbooks- The Salmon of Knowledge	Mistress Merlinia	Learn how to use archaeological, legendary, and indigenous information to prepare dishes from beyond the pale. Hands on & handouts.
Open Fire Cookery	Quinn a'Bheithir	Theory and instruction on the art of open fire cooking.
Introduction to Jewish Medieval Cooking	Lady Katherine de Staverton	What made this cuisine distinctly Jewish? We’ll look at how the food evolved from the Talmudic Age to the end of the 1500s, with emphasis on the two main branches of Jewish cooking.
Feastocrat/Head Cook Roundtable		A roundtable discussion for cooks.
Autocrat Roundtable		A roundtable discussion for both first time autocrats or experienced autocrats.