Medieval Dinner

Working in Paziols is unlike working anywhere else: at most jobs, you arrive and you know approximately what your day is going to look like–make some calls, finish a project or two, meetings… In Paziols, however, there is nothing out of the ordinary when, over your morning coffee, you are told…

“We’re going to invite the neighbors had have a medieval feast.”

And when you, or should I say, I, am the chef, so to speak, much of this falls on my shoulders.

I started planning a few days in advance–those of you who have come to one of my Thanksgivings, or who attended brunch earlier this summer, will understand what the kitchen–and my nervous system–looked like the evening of. Luckily, I had planned enough in advance to make sure that each course would have minimal prep before leaving the kitchen, and with the aid of my housewench, (a.k.a. the Marseillaise with an old-fashioned French maid’s apron), there were no casualties during the feast.

Oh, and what a feast.

We did a lot of research (OK… the Marseillaise did a lot of research) to make sure that everything would be accurate. The table was set with fruits, sweet wine and huge slices of homemade bread that would serve as plates. There were no plates in the middle ages.

The first course arrived in bowls (there were bowls in the middle ages): a soup known as brouet that was apparently very popular in the middle ages. It’s a combination of cinnamon, chicken and ground almonds, and while it seemed strange to me, the kids loved it.

Next, we served a salad of smoked salmon, cucumber and dill. The salmon and dill were cut into tiny pieces so that it would be easier to eat with bread or the fingers. Because, you see, horror of all horrors for She-Who-Swept-the-Downstairs-Floor, there were no forks in the middle ages.

Next, we served mussels à la marinière and escargots à la bourguignonne. I was surprised at how many of the kids tried the seafood, even if it did come in shells. I suppose it was part of the atmosphere of the evening.

Next, there was chicken with lavender sauce. The kids had fun wielding the chicken legs at one another in Henry VIII fashion. Never mind that Henry VIII was several centuries later.

After this, there was daube de boeuf that had simmered for a day in the oven. It was fall-apart tender and pretty awesome, if I do say so myself.

Finally, we had dessert: roasted peaches with lavender and honey, fig and apple turnovers, and flourless chocolate cake. I think we can all guess which dessert had the most success, although the peaches were delicious the next day for breakfast.

All in all, it was a great experience. Between courses, we took breaks so that the kids could perform plays and sing songs, and by the end, everyone was exhausted and ready for bed: I like to think that four-hour meals had the same effect in the middle ages.

Brouet

3 breasts of chicken, diced
2 Tbsp. butter
1 cup ground almonds
1 Tbsp. cinnamon
1 tsp. ground ginger
salt to taste

Heat the butter in a large, heavy-bottomed saucepot and add the chicken. Cook until browned on the outside, then add the almonds, cinnamon and ginger. Cover with 2 liters of water and simmer for 20 minutes, stirring occasionally.

Purée the soup and add salt and seasoning to taste.

Smoked Salmon, Cucumber and Dill Salad

2 cucumbers
salt
400 g. smoked salmon
1 bunch dill, minced

Peel and finely dice the cucumbers. Salt them lightly and place in a colander over a bowl. Cover and place in the fridge. Allow to drain at least an hour.

Meanwhile, finely dice the salmon. Mix with the dill and chill.

When ready to serve, taste the cucumber for seasoning and add more salt if needed. Spread the cucumber over the bottom of a glass bowl, and add the salmon on top. Serve with lemon wedges, if desired.

Moules à la Marinière

1 Tbsp. olive oil
1 onion, diced
1 carrot, diced
1 stalk celery, diced
2 cloves garlic, minced
1 bottle white wine
1 pound mussels, cleaned and sorted

Heat the olive oil in a large, heavy bottomed pot with a lid. Add the onion, carrot and celery and sauté 5 minutes. Add the garlic and cook until fragrant. Add the wine and mussels, and cover the pot. Reduce the heat and cook until the mussels open, about 5 minutes. Serve immediately.

Poulet à la Lavande

10 entire chicken legs, cut into drumstick and thigh portions
salt

1 bottle white wine
1 bunch lavender (about 10 sprigs)
1 cup heavy cream
2 tsp. salt
1/4 tsp. pepper

Wash and dry the chicken legs, salt them liberally, and roast them in a 400 degree oven until the skin is crispy, 30-40 minutes.

Meanwhile, bring the wine to a boil in a large pot with a cover. When the wine boils, turn off the flame and add the lavender. Cover the pot and allow to steep for an hour.

When ready to serve, remove the lavender from the wine and bring to a simmer. Allow to reduce by half.

Meanwhile, heat the cream with the salt and pepper. When the wine is reduced, slowly add it to the warm cream, whisking all the time. Serve on the side.