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Friday, December 22, 2017

REQUESÓN WITH A SIMPLY DELICIOUS SNACK FOR RICOTTA CHEESE

whey cheese, ricotta. Curd cheeses and butter are made by curdling leftover whey.  [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 20 ES: Lord-Williams. "a una amno." Nov 10, 10; "cobijada." Jan 3, 13; "crujar." Sep 16, 13;  and Nola. 1989:xiiii-5:xlv-2]

Straining off liquid from ricotta cheese
Photo by: Lord-Williams
ANOTHER DISH MADE FROM RICOTTA CHESSE ADAPTED FROM MARÍN'S TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS SEC 2. OTRO PLATO QUE SE HACE CON REQUESÓN, p 258

Ingredients

½ lb ricotta cheese
salt to taste

Garnish

About 6 olives
About 12 capers
1 heaping tbsp. lime preserve[1]
black caraway
1 tbsp olive oil
1 tbsp chopped chives

A Uniquely Delicious Snack
Photo by: Lord-Williams
Preparation

Select ½ lb or more whey or ricotta as needed. Put it on bed of esparto grass and cover. Strain it to insure that as much liquid as possible is released. Remove the whey from the bed and rub it by hand over a horsehair strainer with a dish to catch the drippings underneath.[2] Put the ricotta cheese in a dry new earthern ware pot that has not been moistened with water and mix it with salt.[3]  Set aside until ready to use.

When ready to eat put it in a bowl and extend it over the surface with a spoon. Pick up small portions of the cheese and place them along the borders of the bowl. Garnish the borders with olive oil and capers and in the center place lime preserves and decorate with a little black caraway. Sprinkle with olive oil  and chives.

This recipe cannot be saved. It is most delicate and must be consumed immediately but it is a must as an extrememly simple and tasty appetizer served on slices of bread or crackers.


[1] As lime preserve was not available, orange marmalade was used.
[2] Nowadays it just mashed in a strainer if there is any liquid.
[3] Salt was not added as comercial ricota today has plenty.


MARÍN'S TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S
RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA 
Y LOS DIFERENTES PLATOS 
SEC 2. OTRO PLATO QUE SE HACE CON REQUESÓN, p 258


Tuesday, December 12, 2017

RESSOLES WITH A RECIPE FOR GOAT RISSOLES


resoles, OCast resola, raroles, OCat frexols, ffrexols, mercies, Cat rissoles, Gal freixó, MEng risshewes, rysshews, Eng. rissoles, chitterlings, small intestines of beasts such as pigs. Originally, they were fritters prepared that were fried or boiled or they are sometimes filled with mincement or forcement to make sausage. Later the stuffing became known as rissoles, with or without the encasings. They can be composed of giblets from different meats, liver, cheese and other mixtures including fish, vegetables and fruit. Then it is cooked in lard or oil. They were common in Europe and still are made today.

They are described in Sent Soví in Chapter VI as goat sausage. The goat is stuffed with it instead of the intestines. In Chapter CXXI, they are made with mutton or pork and covered with eggs if desired. Recipe CL “Qui parla con se ffan resoles de paste e d’ous e de fformatge,” is for cheese fritters. Nola makes breaded or unbreaded rissoles and bakes them rather than frying them.

Anderson describes those of England as rolled fried thin pastries or small thick cakes containing chopped meat or fish and mixed with breadcrumbs.  At the same time one 15th C Harleian MS. 4016 recipe for them consists of making fruit cakes and frying them, while another calls for marrow. Currently, Joesf Lladonosa uses goat meat and covers it with strips of the peritoneal membrane (the membrane covering the abdominal cavity). See buñuelos.

[Anon/Anderson. 1962:69; Anón/Grewe. 1982:IIII:65-66:VI:66-67:ftn 3:XII:70 etc; Austin. 1964; ES: Lord. “dárselo.” Nov 29, 13; “edulacorantes.” Jan 29, 14: and “falda.” Nov 7, 14 etc; Gázquez. Cocina. 2002:158:ftn 223; Lladonosa. 1984:126:159; Nola. 1989:xxiii-4:48]

Chitterling sausage and pate,
Lannion, Brittany, France
Photo from: Joel Abroad
HOW TO MAKE CHITTERLINGS, LLADONOSA’S LA COCINA MEDIEVAL, COMO HACER RESOLES DE CABRITO, p. 126

Ingredients


Wash the stomach and intestines of a kid. Scrap them with a knife and scald them in boiling water.

When clean cut into small pieces and do the same with the heart and bacon, without skin. Gently fry in a pot with a little olive oil and season with sat and a mixture of spices.  Remove this from the pan. Drain off excess grease and add slightly beaten eggs.

Separate the peritoneo from the belly and scald it in ht water taking care that it does not break. Cut it into pieces according to the desired size and extend them on a table top. Place the mixture on top. Wrap them with the pieces of pertioneo. Fry them in a little grease or olive oil until golden brown.

Serve on wooden plates.




Monday, December 11, 2017

RECONOCER WITH A TASTE OF THE SLAUGHTER

Separating Parts of Pig
for Veterinarian's samples
Photo by: Lord-Williams
the analysis performed today by the veterinarian on pig's lungs, meat, etc., after it is slaughtered to insure that the meat is fit for consumption. During the Middle Ages the butcher’s eye spotted any unhealthy pig. [Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:147]

A TASTE OF THE SLAUGHTER – PRUEBA DE LA MATANZA[1]

Ingredients

1 lb lean pork
½ tsp white pepper
½ tsp salt
1 tsp oregano
Fresh off the Hog!
Photo by: Lord-Williams
2 garlic cloves mashed
¾ c white wine[2]
olive oil for frying[2]

Preparation

Cut meat into bit sized pieces. Mix it with the remaining ingredients and let sit for one half hour at least. When ready to eat it, fry it in a little olive oil. Eat it while still warm.
  


[1] Commonly prepared in slaughters such as those in Mostoles.
[2] The Medieval Spanish Chef’s addition.

Friday, December 8, 2017

RECIO NOLA'S RECIPE FOR EGG OMELETTE

Flipping omelette when on firm side
Photo by: Lord-Williams
OCast rezio, Eng firm, strong, hard, vigorous. [Nola. 1989: xlii-1: lv-1:lxviii-3: etc]

For recipes including “recio” see blogs as follows:

Agua de rosas,” published Jan 11, 10: “gofio,” published Dec 8, 14 and “grañones” published Dec 29, 14.

EGG CAKE CALLED SALVIATE ADAPTED FROM NOLA’S xxxi-3 TORTA DE HUEVOS QUE SE DIZE SALUIATE DE SALUIATE

Ingredients

A Spanish Version of a French Omelette
Photo by: Lord-Williams
1 tbsp rosemary leaves
10 eggs
¼ c lard or olive oil

Garnish
sugar

Preparation

Vigorously chop rosemary leaves. Beat eggs and add chopped rosemary. Heat a frying pan. Add enough lard or olive oil to a finger's depth in a frying pan. When hot add eggs to to make an omelette two fingers thick.  When done, remove from heat and sprinkle with sugar. Serve warm.

NOLA’S xxxi-3 TORTA DE HUEVOS QUE SE DIZE SALUIATE DE SALUIATE


Wednesday, December 6, 2017

RECAUDO - COMPLIMENTARY SEASONINGS

Stirring Ginistrada 
with complimentary seasonings
Photo by: Lord-Williams
n. 1. the necessary. 2. complimentary seasonings such as salt, pepper, aromatic herbs and spices. v. to take all necessary precautions. [Nola. 1989: lliii-1:lxiiii-2:lxix-2; Nola/Iranzo. 1982:171; and Nola/Pérez. 1994:208]


See blogs as follows: “buenas hierbas,” published May 7, 12; “churrascado,” published Nov 1, ’13;  “ginistrada published Nov 28, 14 and “lisa.” Feb 21, 15.

Monday, December 4, 2017

REBOZAR WITH A CHICKEN DISH TO LICK ONE'S FINGERS!

Almond Sweets Dipped in Sugar
Photo by: Lord-Williams
to dip in, cover with batter, baste, bread. The Anón. Al-Andalus provides as recipe for breading cranes. Nola, on the other hand, coats a chicken with nuts and egg yolk. See albardar and grullas. 

[Anón/Huici. 1966:101:70; ES: Lord. “grullas.” Jan 5, 15; Gázquez. Cocina. 2002:124; IbnRazin/Marin. 2007:SEC 3:CH2:42:220; Nola. 1989:xx-3]

ANOTHER DISH TRANSLATED FROM MARÍN’S EDITION, OF IBN RAZÍ AL-TUGINI’S RELIEVES DE LAS MESAS ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENCTES PLATOS. (KNOWN AS FADALAT), SECCIÓN 3, CHAPTER 2, #42. OTRO PLATO, p 220-221

Ingredients
For 4 persons

1 chicken
salt to taste
½ c olive oil
Frying Cheese Dipped in Batter
See blog titled "Rabanada"
Photo by: Lord-Williams
½ tsp white pepper
1 tbsp coriander
2 onions quartered
½ c peeled almonds
¼ c pìne kernels
½ tsp saffron mashed and diluted in broth
20 eggs per chicken
more salt to taste
½ tsp white pepper
1 tbsp ginger scrapings
1 tsp cinnamon
½ tsp cloves
1 tbsp musk root
2 onions
1 tsp mastic
½ c cilantro juice
½ c mint juice
½ tsp mashed and dissolved saffron
4 egg yolks slightly beaten

Garnish
6 egg yolks
1 tbsp chopped almonds
1 tsp fried pine kernels
½ tsp cinnamon
1 tbsp ginger scrapings

Preparation

Select a fat chicken. Remove entails and feathers. Clean all well. Cut the breast in two, cut off the coceyx and the thighs and legs. Put the meat in a new wide pot. Cover with water. Add salt, olive oil, pepper, coriander, chopped onion, peeled almonds and pine kernels.

The Most Delicious Chicken Ever!
Photo by: Lord-Williams
Place the pot on a burner and bring to a boil. Boil gently uncovered until done. Add enough dissolved saffron to color the dish but not excessively. Add salt, pepper, 1 tbsp ginger scrapings, 1 tsp cinnamon, ½ tsp cloves, 1 tbsp musk root, 2 chopped onions, 1 tsp mastic, ½ c cilantro juice, ½ c mint juice and enough saffron to color.  Continue boiling gently until liquid is reduced.  

Select a large casserole dish. Remove chicken from pot and place in casserole. For each chicken, mix 1 c broth with grease with 20 slightly beaten eggs and seasoning. Pour this over the chicken in the casserole. If there is left over liquid, safe to serve as a broth. Cover the surface with 4 beaten egg yolks. Garnish with whole egg yolks and cinnamon and ginger.


Put the pan in the oven on low and wait until the egg yolks solidify and the egg topping is toasted. Remove from the oven and serve if the almighty God so desires when the color turns lighter for it is better to let is sit for a 15-20 minutes.  


IBN RAZÍ AL-TUGINI’S RELIEVES DE LAS MESAS ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENCTES PLATOS. (KNOWN AS FADALAT), 
SECCIÓN 3, CHAPTER 2, #42. OTRO PLATO, p 220-221