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Wednesday, July 23, 2014

FERRUGINOSO WITH 13TH CENTURY RECIPE FOR JEWISH CHICKEN



A Carving Knife
Photo by:Lord-Williams
OCast ferrugínea, Eng. tinny or metal taste. Villena warns that the meat from wings of fowl takes on a metal flavor from the knife if cut into small pieces. [Villena/Calero. 2002:27a]

JEWISH CHICKEN ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUS #104 PLATO DE POLLO JUDÍO, pp 71-72


Ingredients

1 chicken and entrails
salt to taste
1 bunch cilantro
juice from 1½ onions
1 tbsp pine-nuts
  tbsp vinegar
 tsp murri[1]
Basting the Chicken Body
Photo by: Lord-Williams
4 tbsp olive oil and oil for frying
6 citron leaves
stalks from 1 fennel
7 eggs
½ c breadcrumbs
½ c flour
2 tbsp rosewater
3 tsp fine spices[2]

Preparation

Clean the chicken and take out its entrails, cut off the extremities, i.e. thighs and wings and neck, and salt the body of the chicken and leave it. Take these extremities and the neck and the entrails, and put them in a pot with 1 tsp fine spices, 1 c cilantro juice, onion juice, whole pine-nuts, 1 tbsp vinegar and a 1 tsp murri, 1 tbsp oil, citron leaves, and fennel stalks. Put this over a moderate fire and when cooked and the greater part of the sauce has evaporated, add three eggs, breadcrumbs and flour.  Remove the entrails. Crush the liver, return it to the pot and cook carefully until the liquid is like a paste and is wrinkled. Remove the meat from the thighs wings and neck by hand to prevent it from taking on a metal flavor from a knife.

A Dish for a King
Photo by: Lord-Williams
Make a batter with two eggs slightly beaten 1 tbsp, oil and 1 tsp murri. Baste the body of the chicken and roast it. When almost done remove it from the oven and carve it. Baste the slices on both sides and fry them.  Put them in a serving bowl with the meat from the extremities in the paste.

Then take a second pot and add 2 tbsp oil and ½ tsp  murri, ½ tbsp vinegar and 2 tbsp rosewater, juice from ½ onion, 1 tsp fine spices. Heat and gently boil until the ingredients are absorbed. Pour this into a separate serving bowl and garnish with a sprinkling of 1 tsp fine spices, 2 pouched egg yolks. Serve both dished together if God wills it.


[1] For this recipe see Almori published August 26, 2011.
[2]See blog titled dárselo published November 29, 2013 for recipe.

Monday, July 21, 2014

FEBRA (OCast), WITH 13TH CENTURY RECIPE FOR CARROT SYRUP


Cutting Out the Core of a Carrot
Photo by: Lord-Williams
 Leon hebra, Eng fiber. 1. meat fiber. Fiber composites form the muscles in animals and in the core of plants. 2. thread, grain (of wood). 3. pistil (of saffron). See hiebra and Villena. [Ares. “Comida.” 1994:154; Ibn Zuhr/García Sánchez. 1992:109; Miguélez. 1993:358 and Sanz. 1967:433]

CARROT SYRUP ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #518 PINILLO, p 283

Ingredients

1 lb carrots
3/4 lbs honey
¼  oz cubebs
Boiling Carrots with Honey for Syrup
Photo by: Lord-Williams
½  oz ginger
½ oz white pepper
¼  oz cinnamon
¼  oz cloves

Preparation

Take carrots, after removing the fibers [lit. "nerves"] that are in the cores, and cook them in water to cover until tender. Put these into a food processor and add clarified honey. Grind all until the carrots are puréed. Put this into a saucepan and fill spice bag with the spices. Cook until the consistency is that of a syrup.

Drink an ounce of this with three of hot water. It is beneficial for increasing urine production and desire; it dissolves phlegm, heats the kidneys admirably, and likewise the other parts of the body, God willing.[1]



[1] Did Bugs Bunny know all that?



Friday, July 18, 2014

FARTÛN WITH A TOTALLY A UNIQUE SWEET AND SOUR OMELET

 A photo of afarţūn could not be found.
This looks like it meets the description.
Photo by: Lord-Williams
farţūn  (Hisp Ar) Ar hartón 1. a utensil which has the shape of a large with a narrow bottom and a wide mouth. 2. Arab omelet, in the shape of a monk’s head, with honey, saffron, almonds, cinnamon and vinegar. Its the fifth dish in the order of seven served during meals. [Anón/Huici. 1996:15:22:133:91; and ES: Anon/Perry. Sep 5 02:16:46]


A RECIPE OF FARTÛN, A UNIQUE ALMOND OMELET ADAPTED FROM HUICI’S AL-ANDALUS TRANSLATION OF #15 RECETA DEL “FARTÛN[1],” p 91

Ingredients

2/3 c raw almonds
½  c vinegar
¼ c brown sugar[2]
1 tbsp. mashed saffron
This is Strange
Photo by: Lord-Williams
¼ tsp salt
3 tbsp olive oil
6 eggs
½ tsp cinnamon

Garnish

raisins
hazelnuts
food coloring
almonds

a drizzle of honey


Preparation

Peel the almonds. Divide them into slivers. Heat the vinegar and sugar. When the sugar is dissolved add almonds and coat them. Sprinkle them with salt and toss them to divide the salt evenly.

TOTALLY UNIQUE
A Sweet and Sour Omelette!
Food Colored Raisen Blue Eyes, Red Almond Nose, Hole for Mouth
with Olive Oil Mouth and Red Almond Tongue and Hazelnut Eyebrows
Photo by: Lord-Williams
 
Heat a fartûn or other pot. Heat it and add olive oil. Beat the eggs whites until stiff. Beat yolks and fold them into the egg whites. Pour the almonds vinegar mixture nto this. Add  saffron and cinnamon. Fold all together and pour this into the fartûn.  When the bottom side is golden brown,  slide a knife around the edges to loosen it from the pan and turn it out on the lid. Slip it back into the pan and cook the other side. Then carefully turn it out on to a plate.

Make a hole and pour a little oil into it for the mouth. Add garnish to make eyes, nose and mouth to like a real monkey's head. Decorate it to look like a monkey and drizzle it with honey.



[1] Huici explains that this is a Hispanicism for hartón as indicated by its’ shape; it is the šašía, according to al-Šaqūrī, who provides the recipe in folder 60r.

[2] Sugar is not indicated in the recipe but it seems appropriate for the medieval use of sweet and sour preparations.

Wednesday, July 16, 2014

FARRO WITH 15TH CENTURY FOR SPELT RICE PORRIDGE

Simple Ingredients to Warm the Stomach
Photo by: Lord-Williams
Gr. ptisana (barley), L. far, farris, Eng 1. peeled wheat or barley. After soaking the grains, they are stripped of their outer hulls. 2. flour, including spelt, a species of wheat, barley and rice. 3. a refreshing, nourishing drink made with hulled wheat or barley for the sick partially milled, and then soaked and husked. With chicken broth, it was made into a thick porridge for the sick but if made with almond milk, it was thought richer. Nola uses both broth and almond milk and adds sugar. He claims it a delicate dish good for invalids. 4. rice, wheat or spelt flour.  [Corominas. Cast. 1980:II:CF:870-871; Covarrubias. 1988:585-586; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:109:glos; and Nola 1989:xxi-3:lxix-3; and Nola/Pérez. 1992:197]

SPELT RICE PORRIDGE ADAPTED FROM NOLA 1989, lxix-3 FARRO DE HARINA DE ARROZ

Ingredients for 4 dishes

6 oz almonds
4 oz rice flour
2 oz rosewater
4 oz sugar
1/8 oz whole cinnamon

Garnish
sugar
cinnamon

A Very Wholesome Dish for Breakfast or Supper
Photo by: Lord-Williams
Preparation

Peel the almonds and grind them. Make a thick almond milk adding 3 c water and straining them though a cheesecloth.

Put half of the almond milk into a good wrought iron pot. Add flour and stir constantly in one direction to prevent lumps from forming.  Add more almond milk the remainder of the almond milk as necessary. Add rosewter, sugar and the cinnamon tied to a thread. Continue stirring in one direction. Keep adding more milk as necessary. Let cool and sweat a little. Remove the cinnamon stick. Then prepare dishes and sprinkle with sugar and cinnamon.

Monday, July 14, 2014

FANEGA WITH WHEAT STARCH PORRIDGE IN ALMOND MILK

Fanega Measure
Photo from; Spidra Webster
fanega measure, a measure of 1½ - 1.6 bushels.

Officials controlled the sale, weights and measures and the prices of wheat. In the main squares of medieval villages in Europe, the walls of the buildings still have weights and measures hanging from them.

During the Christian siege on Gibraltar in 1331, the price of a fanega of wheat shot up to 150 mrs. In the second siege, on the city of Algeciras, and during the summer months following that, cost as little as 15 mrs., nevertheless, after fire burned a large part of crops including the silos in September, they was a large scarcity of cereals. For this reason, the arroba (25 lbs.) of flour went from 10 or 11 mrs. before the fire to 20-25 mrs.  

[Castro. Alimentación. 1996:252; and Gázquez. Cocina. 2002:180]

WHEAT STARCH[1] PORRIDGE IN ALMOND MILK ADAPTED FROM SENT SOVÍ #QUI PARLA CON SE FFA AMIDÓ AB LET DE AMELLES pp 130-131

Ingredients for 4 persons

An Interesting and Unique Porridge
Photo by: Lord-Williams
2 c almond milk
3/4 c wheat starch
½ c granulated sugar

Garnish
brown sugar
sprigs of basil

Preparation

Make almond milk[2].
Put it in a pot and heat it. Slowly add wheat starch and sugar. Stir constantly with a wooden spatula while it thickens. When it begins to boil, remove from heat and serve in bowls. Let it cook covered with a cloth. Garnish with sugar and herbs. 



[1] Castro sites García Sánchez-1, 145-147, 170-171: Spanish-Muslim dieticians cited four types of flour: wheat-meal, bolted wheat, semolina and wheat starch.
[2] See Adarme With 15th C Blancmange Recipe, published October 23, 2010 for recipe.