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Monday, June 25, 2018

SESOS - BRAINS

Day 203/365.. i WISH this was a hat..
i could slow cook my brain..
From: Hoggarazzi Photography
OF cervel, ME caruel, Eng brains. Although not often mentioned in Spanish cookery, Apicius provided recipes for boiling them and then grinding them with several other ingredients. These dishes seem to have disappeared by the Middle Ages but his instructions for boiling them like meatballs has been found in a 15 C German recipe. The English ate pork brains in the Middle Ages. One of their recipes, “caruel of pork”consists of parboiling them and then dipping them in egg yolk before frying.[Curye. 1985:176]

The Turks introduced  the custom of eating lamb brains to Spain but it was lost over the years. Nuria Resit, a Turkish lady, came to Madrid in the 1970's and could not find brains for sale like in Istanbul. She hunted and hunted and finally found them in an outdoor market. After that her recipes, stemming from medieval recipes that existed all over the Mediterranean during the Middle Ages.were introduced to modern household.

NURIA RESIT'S RECIPE FOR LAMB BRAINS

Brains
From ilyker
r
Ingredients

creamy and firm brains from 1 lamb

Seasoning
1 tbsp olive oil
juice from 1 lemon
1 tbsp parsley
oil for frying

Preparation

Wash brains in cold water.

Marinate brains in 1 tbsp olive oil, lemon and parsley for one half hour or more. Serve cold.

Or heat olive oil in a frying pan and fry brains and serve .




Friday, June 22, 2018

SERVICIO - SERVANTS WITH PORK SOUP RECIPE

The Old Servant
Photo from: Niels Dejgaard
OCast seruicio,Eng servants, service, staff. Until recently the staff had one menu and the lord of the household and his family had another. Even the lord might have a menu which the family which was not the same as the family. As he hunted, it was thought he should eat meat and was given a special helping. Staff, on the other hand, seldom ate meat. Hardy soups were commonly served. As the staff, for the most part, as non-alphabetical, [-Nola/Iranzo. 1982:171]

PORK SOUP RECIPE FROM JOSÉ V. SERRADILLA MUÑOZ’ LA MATANZA DE VERA, “SOPA DE CACHUELA,” p 103



Ingredients

Pork Soup for the Servants
Photo by: Lord-Williams 

½ lb pork liver
1 tbsp chopped onion
1 tsp red pepper from Vera[1]

¼ qt blood from the pig
1 tsp cumin
2 garlic cloves
salt to taste
2 tbsp croutons

Preparation

Cut liver into small pieces. Fry it with 1 tbsp chopped onion.

When golden brown, not burned, add 1 tsp red pepper and cover with water.

Bring to a boil and simmer for 10 minutes. Remove from heat and add the blood, mashed garlic, cumin and stir continually to prevent the blood from coagulating. 

When cooked, add croutons

Cover and let sit 10 minutes prior to serving.






[1]This did not exist prior to the discovery of America.

Friday, June 15, 2018

SERENO, AL - TO CALM DOWN


Hanging Dead Pig
Photo by: Lord-Williams
to calm down, cool down, clear up. Slaughtered fowl and rabbits were left hung overnight to calm down or cool down for the serenity transmitted through the fresh air at night. Arnau de Vilanova, 14th C dietitian, in Régimen de Salud recommended hanging old dead partridges and rabbits at least 24 hours before eating. Cranes and pheasants should not been eaten for two days in summer and three in winter. Peacocks in any season of the year should be dead two days but if over a year, at least three days. [Gázquez. Cocina. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; and Sas.1986:581]

Not only were animals hung to calm down but also for remaining blood to drip out of the carcus. 

Traditionally animals were slaughtered before lunch and a hearty soup was prepared to restore the mens' energies.

A STEW MADE FROM PIG OFFALS TRANSLATED FROM JOSÉ V. SERRADILLA MUÑOZ' RECIPE FROM HIS PUBLICATION LA MATANZA EN LA VERA RECETARIO TRADICIONAL DE CHACINERÍA VERATA, p 103 

2.5 lbs pig liver
1/4 qt blood from a pig 
cumin 
garlic
onion
red pepper from Vera



Wednesday, June 13, 2018

SERENAR - TO CALM AND COOL

Hanging Dead Pig
Photo by: Lord-Williams
to calm down, cool down, clear up. Slaughtered fowl and rabbits were left hung overnight to calm down or cool down for the serenity transmitted through the fresh air at night. Arnau de Vilanova, 14th C dietitian, in Régimen de Salud recommended hanging old dead partridges and rabbits at least 24 hours before eating. Cranes and pheasants should not been eaten for two days in summer and three in winter. Peacocks in any season of the year should be dead two days but if over a year, at least three days. [Gázquez. Cocina. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; and Sas.1986:581]

Monday, June 11, 2018

SERENA, -0, HANGING BUTHERED ANIMALS

Well Hung
Photo from: Ian Crocker
butchered fowl or rabbit that has been hung outside over night to calm or cool the meat due it to the serenity transmitted by evening air to tenderize and improved the taste. Also, the word is applied to other food items left to sit overnight such as pomegranate juice as seen in Nola. See de parte de .[Gázquez. 2002:193; Nola. 1989:xxxvi-1; and Nola/Pérez. 1994:186.210-211; andSas. 1986:581]

Friday, June 8, 2018

SERDA (Leon) - BRISTLES USED TO MAKE BRUSHES

Polishing the Hide
Once the Bristles Are Removed
Photo by: Lord-Williams
1. pig, 2. hair. All the bristles on a pig, from the cow’s tail, horse or other animal with strong hair . Pig bristles are used still to make brushes. See cerdoandoca.[Ares. “Comidas.” 1994:109; Dialecto. 1947:320; and García Rey.1934:141]

Wednesday, June 6, 2018

SERBA

Etna - Sorbo degli uccellatori
(Sorbus aucuparia)

Photo by: Luigi Strano


serbaserbalsorba,L. Dorbus aucuparia, Fr.sorbier des montlagnes d’Europe, sorbier des oiseleursorarbrc á grives,  Eng. European mountain ash. Bushes and trees of this genus are natives in the northern hemisphere. They are cultivated for the beauty of their white flowers and bright scarlet berries. 

Geese Fleeing from the Roast
Photo by: Lord-Williams
The berries are kept in straw or hung until they mature and turn yellow. Then they are sun dried and eaten in spite of their acid taste or ground to powder and drunk in water. Both ways, they serve as an astringent. Although rarely used medically in Spain, it was thought ash purifies boils; relieves coughing, bronchial colds, hoarseness, and gout; increases urination; and starts menstruation. Further, for its rich supply of Vitamin C (0.8 gms. per kilogram), it has been used to treat scurvy. In the kitchen, the berries are made into marmalade or stewed with quantities of sugar to combat diarrhea. 

The English make ashberry jelly and serve it with venison. Hispano Arabs transmitted the Persian tradition of cooking geese covered fresh fruit such as pears or ashberries to Christian Spain. 

[Castro. Alimentación. 1996:205; Benavides-Barajas. Nueva-Clásica. 1995:199; Delgado. 1985:206; Hartley2003:66; andIbn Zuhr/García Sánchez. 1992:77]