Sorry, no, not the specific recipes. One was a venison stew, spiced with some cloves, I think, which she served in bread bowls the kids made to mimic the trenchers (thick slices of bread used in place of plates).She also served a dish of mashed, buttered rutabagas and some sort of spice cake for dessert. The teacher is a Family and Consumer Ed. teacher (formerly Home Ec. in our state), and did it little by little over a period of about a month. Can't get a whole lot done in a 42 minute class period wiht middle schoolers!
Do I detect a new Chef Talk Challenge coming on? Your favorite recipe described in poetic style! There is a neat passage from Cyrano de Begerac where the poetry buff pastry chef recites his recipes. Rostand was a genius!
Once again, this is a great site!!! I have been spending a lot of time there and at all the places the links take me. As a chef, it is very easy to take for granted all of our modern convencices (sp?). Most chefs today, must be wimps compared to chefs of years ago. Imagine mashing 50# of potatoes by hand everyday or kneeding 30# of dough, just the simple act of grinding all your spices with a morter was time consuming. Really makes you feel a little humble.