MK Pod Ep.1 – 16th Century Cuisine w/ Dr. K. Tony Korol-Evans

In This Episode

G joins forces with special guest K. Tony Korol-Evans, Ph.D. to recreate a series of 16th century Dutch recipes! Find the full episode here: MKP Ep. 1 – 16th Century Cuisine w/ Dr. K. Tony Korol-Evans

Dr. Korol-Evans holds an Interdisciplinary Ph.D. in Theatre & Drama from Northwestern University, a Master’s Degree in Theatre History/Literature/Criticism, and a Bachelor’s The Beaver Tail Was THIS BigDegree in Theatre & English Education. She began working at the Maryland Renaissance Festival in 1998 as part of a living history program and, in 2001, she contributed to a period cooking show entitled “Cooking with the Kytsons.” In 2004, Dr. Korol-Evans continued her analysis of historical foodways with a Newberry Library Grant to study at the Folger Shakespeare Library, where she worked with 16th century and earlier cooking texts. She has published a book, Renaissance Festivals: Merrying the Past and Present, and an article, Dinner Impossible: ‘Medieval Mayhem’ at the Maryland Renaissance Festival, about historical re-enactments. In 2014, she began a new Tony Korol-Evans as Cecily Clack MDRF 2018cooking show at the Maryland Renaissance Festival. Now entitled “Cakes & Ale,” Dr. Korol-Evans has performed the show for five seasons, blending historical facts about cooking, period laws about food, early modern recipes, and humor.

Dr. Korol-Evans will be performing in Caryl Churchill’s Vinegar Tom, directed by Erin Riley, at Spotlighters Theatre in May and June. This show uses a 17th-century witch hunt to illustrate issues with current misogynistic issues in society. She and her husband are also launching a tour company in Baltimore, a partner with Annapolis Tours and Crawls, which will lead tours in the stadium and Inner Harbor areas. Dr. Korol-Evans will be returning to the Maryland Renaissance Festival in the Fall of 2019.

Guest Dishes

Recipe: Stewe with Wine & Spices20190126_150149




3 lbs. Pork Roast/Tenderloin

1 tsp. Cloves, ground

2 tbs. Fresh Ground Ginger

3 c. White Wine

2 tsp. Cinnamon, powdered

4-5 threads Saffron, dissolved in white wine

Cut fat off of pork and render in pot. Add wine, cinnamon, cloves, ginger, and saffron and bring to a boil. Add the pork. Boil for 2-3 minutes, then turn down to simmer. Cook for 2 hours over low heat.

Recipe: Rice20190126_165225





1 c. Rice

1 1/4 c. Cow Milk

1 1/4 c. Almond Milk

5-6 threads Saffron, dissolved in white wine

Salt to taste

Boil almond and cow milk, then add rice and reduce heat. Mix in saffron in to give it color add salt to taste. Cook for 45 minutes over low heat.

Recipe: Common Roffioelen20190126_155043





1 tbs. Ginger

4 tsp. Cinnamon

1 1/2 c. Brown Sugar

1/4 tsp. Salt

3 tbs. Canola Oil

2 Pie Crusts

White Sugar dusted over finished pastries

Mix ginger, brown sugar, cinnamon, & salt together.  Roll into a tablespoon size balls. Cut dough in circles about 4 inches in diameter. Place Push brown sugar mixture into one side of dough and fold over into a half moon shape. Fry in canola oil, flipping at least three times. Remove and dust with white sugar.

Original source for all recipes:

  • Thomas Van Der Noot, Het eerste gedrukte Nederlandsche kookboek, c. 1510 [Netherlands].
    • Recipes translated & redacted by K. Tony Korol-Evans, Ph.D.

Host Recipe

Recipe: Strawberry and Walnut Salad with Orange Vinaigrette20190126_123637





½ c. freshly squeezed Orange juice

½ tsp. Orange zest

1 Shallot, finely diced

⅓ c. Extra virgin olive oil

3 tbs. Pomegranate red wine vinegar

½ tsp. Dijon mustard

¼ tsp. Salt

3 c. Strawberries, sliced

⅓ c. Walnuts, chopped

5 oz. Baby Arugula

5 oz. Spinach

Walnuts chopped and toasted in a dry pot over lowest setting of hot plate until fragrant but before burning, shaking often. Blend orange juice, orange zest, shallot, olive oil, red wine pomegranate vinegar, dijon mustard, and salt to make dressing. Slice strawberries and place with dressing in fridge to chill until ready. Toss prepped ingredients with spinach and arugula right before meal is served. Leftovers will become soggy.

Original source for recipe:


  • With the exception of the saffron, generously provided by my landlord, this entire meal cost only $75!

In The Middle

Thanks for Tuning In2019-01-26-20-33-08-993 - Copy

Rate and review wherever you get your podcasts to support this program and subscribe to my blog on Reach out via or catch me on Twitter, Instagram and Facebook @ or / gsadventum. If you have the means and are inspired to do so, you can donate to the Mini Kitchen podcast Patreon. 90% of anything you pledge is donated to Baltimore Free Farm, an urban sustainability collective in Baltimore whose mission is simply to feed people.

I’m so grateful for the opportunity to share this journey with you. Wherever you are on your own journey, you are perfect. Stay epic, my friends, and be your true north.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s