Today at a Household gathering I cooked my "Meal for Three or More" for the Forester level requirement. Because I was going to be cooking for several hours, and because it was on someone else's property and I did not want to scorch their lawn, I chose to bring a portable firepit and coal table. In addition to my small cast iron dutch oven and griddle, I got to test out my new clay cookpots from Feed the Ravens.
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fresh I filled the clay pots partway with water and sat them under the edge of the firepit to allow them to slowly come to temperature. Thermal shock can wreck terracotta and I really like these vessels and I am hoping to get years of use out of them, so I was very cautious.
When I had a bed of coals I moved some using a shovel to the coal table and then I used a trivet from Rabenwald Metalsmything to hold my small dutch oven. I added a half stick of butter and a large onion (I chose vidalia because I have less issues eating those that most other types). Once the onion was soft, I chopped up 2 lbs of parsnips and added them, as well as some salt and put the lid on. I periodically added more coals to this area of the coal table to keep the dish cooking. When the parsnips started to dry out, I added about half cup of wine and cooked till tender. At that point I added Sour Grass (Sheep Sorrel), but you could use Blood Sorrel if you have a high end grocery store near you, or just a spritz of lemon or even some sumac to get the sour, lemony taste. When it was almost done I added about a quarter of a cup of bread crumbs to thicken the sauce.
The larger clay pot housed a barley and mushroom dish. I wanted to get the barley soaking as soon as possible so I coated the inside of the pot with olive oil, added a cup of barley, and then a carton (32oz) of beef stock and a sprig of fresh thyme from my garden. I used my griddle to saute a very large leek (white and light green parts only) and added that to vessel when I moved it to the coal table. I could have but the leeks and oil in the clay pot and started them there, and then added the barley and broth as well.
Basically, I just kept heat against this pot and stirred it occasionally and added salt as needed. When the barley was half done, I tossed in an 8oz container of white mushrooms and an 8oz container of baby portabellas and a handful of parsley leaves. It took over an hour for the barley to completely cook. I did add a touch more water towards the end to keep it from sticking and burning inside the pot. This dish was a huge hit with most of the folks that tried it. I would absolutely just make this as a winter comfort food!
The small clay pot got a half stick of butter, then 2 chopped apples and a half stick of ceylon cinnamon. As those cooked down, I added two more apples. When it was cooked I added a couple of tablespoons of honey and stirred it in.
When I had a bed of coals I moved some using a shovel to the coal table and then I used a trivet from Rabenwald Metalsmything to hold my small dutch oven. I added a half stick of butter and a large onion (I chose vidalia because I have less issues eating those that most other types). Once the onion was soft, I chopped up 2 lbs of parsnips and added them, as well as some salt and put the lid on. I periodically added more coals to this area of the coal table to keep the dish cooking. When the parsnips started to dry out, I added about half cup of wine and cooked till tender. At that point I added Sour Grass (Sheep Sorrel), but you could use Blood Sorrel if you have a high end grocery store near you, or just a spritz of lemon or even some sumac to get the sour, lemony taste. When it was almost done I added about a quarter of a cup of bread crumbs to thicken the sauce.
The larger clay pot housed a barley and mushroom dish. I wanted to get the barley soaking as soon as possible so I coated the inside of the pot with olive oil, added a cup of barley, and then a carton (32oz) of beef stock and a sprig of fresh thyme from my garden. I used my griddle to saute a very large leek (white and light green parts only) and added that to vessel when I moved it to the coal table. I could have but the leeks and oil in the clay pot and started them there, and then added the barley and broth as well.
Basically, I just kept heat against this pot and stirred it occasionally and added salt as needed. When the barley was half done, I tossed in an 8oz container of white mushrooms and an 8oz container of baby portabellas and a handful of parsley leaves. It took over an hour for the barley to completely cook. I did add a touch more water towards the end to keep it from sticking and burning inside the pot. This dish was a huge hit with most of the folks that tried it. I would absolutely just make this as a winter comfort food!
The small clay pot got a half stick of butter, then 2 chopped apples and a half stick of ceylon cinnamon. As those cooked down, I added two more apples. When it was cooked I added a couple of tablespoons of honey and stirred it in.
Finally, I griddled up some pork medallions. I only used salt on these because I was serving them with a choice of the apples or a medieval green sauce. The green sauce was parsley, ginger, salt, verjus and white wine vinegar. It should include bread mashed into it but we do have one gluten free person in the group and I wanted her to be able to eat as much of the offerings as possible.
 Green sauce |  Cooked apples with honey and cinnamon |
 The pork sizzling on the griddle and a friend's dutch oven filled with salt in which potatoes were buried. They came out wonderfully! |  Griddled pork |
 The barley when it was about halfway done |  The final barley and mushroom dish |
The final parsnip dish I think the food was well received over all. It was definitely enough to feed at least a half dozen people if this was all that was offered, maybe more. As we had other food at the event, I think maybe 8-10 people at least got to try the food.
I will also say that having the coal table can be life saving on one's back. I spent 3.5 hours from start of the fire till the last dish was finished.
I will also say that having the coal table can be life saving on one's back. I spent 3.5 hours from start of the fire till the last dish was finished.
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