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Monday, September 22, 2014

FURN WITH 15TH CENTURY RECIPE FOR EMPANADA FILLED WITH SHAD

Furn
Photo by: Lord-Williams
bread oven, the European-style brick oven. In Arab cooking, it was used as the bread oven and also for baking fish and other foods. See horno de ladrillo and tannur. [ES: Anon/Perry. Sep 5 02:glos]

EMPANDADA FILLED WITH SHAD ADOPTED FROM NOLA’S lviii-3 SABOGA EN PAN

Ingredients

dough for an empanada
1 k shad, scaled and clean
spices:
¼ tsp pepper
1 tsp ginger
¼ tsp salt
oil


Empanada with Shad
Photo by: Lord-Williams
Sauce:
juice from 1 orange
1 tbsp olive oil
salt to taste
chopped herbs (parsley, rue and marjoram were used


PREHEAT OVEN TO 350º F/175ºC

Make dough for an empanada. Roll it out and cut in the desired shape. Lay the scaled and cleaned shad on that. Make a mixture of the spices and sprinkle them on the shad. Drizzle olive oil over this and cover it with empanada dough.

Fish Lovers' Delight
Photo by: Lord-Williams
Bake at 350ºF/175º C for 10 minutes. Reduce heat to 300ºF/150ºC and bake 15-20 minutes more.

If it is to be eaten cold, remove the broth because it does not preserve well if the broth is left in it.

Shad can be eaten roasted but it is not desirable to boil it. If roasting it, it is not necessary to remove the scales. Open it and put it on a grill greased with oil to prevent it from sticking. Put it over low heat in the beginning and then increase it little by little, Grease the grill every time the shad is turned.

Make a sauce with orange juice, olive oil and a little water, salt and chopped herbs.
Pour the sauce over the dish before serving.

Fresh water fish in general cooked in this manner.

Friday, September 19, 2014

FUMARÍA WITH 13TH CENTURY RECIPE FOR FUMATORY SYRUP


White Ramping Fumitory (Fumaria capreolata)
 - closer view of flowers. Lynmouth, Devon
Photo from: ikb
hierba de conejo,palomilla, palomina, L. Fumaria officinalis, Fr. fumeterre, Eng. fumitory, earth smoke. It is a member of the poppy family. This herb is a native of Europe and Asia having some 40 species. Although found on the British Isles, throughout Europe, North Africa and parts of Asia, it seems to prefer the Mediterranean coast.

In Spain, it rarely grows in the interior. Literally translated from Latin, it means “smoke of the earth” because it springs out of the earth like smoke. Too, that is how it smells, like (smoky) dew rising on a summer morning.

It is collected throughout the summer when in bloom. Rabbits (conejos) graze on it and it is feed for baby pigeons (palominos). It was strewn on the floor of castle halls as a disinfectant.

Dioscorides recommended drinking the root, after being boiled in water until half the water has evaporated to reduce sciatic pain and for liver and gallbladder problems. Further, he recommended drinking the oil from the seeds, mixed with hydromel to purge the stomach. Taking fumitory internally actually cleanses the kidneys and liver, which in turn reduces acne, psoriasis and eczema. Also, according to Dioscorides, it increases the urine extretion, which discharges thick humors and materials that were like “cobwebs,” and it stimulates the flow of bile.

It has been called a blood “detergent” for it was thought to purify it. One half to one spoonful of juice was prescribed three times a day for diabetes. In Book VI, Dioscorides classified it as a deadly poison, stating that the plants of the poppy family, eaten or drunk, brought on the same effects as opium.

Externally, the leaves, flowers and oil were mixed together to make a plaster to reduce scars from burns. Some home remedies were to mix the juice of the plant with vinegar and dab it on pimples, blotches, scabs and welts on the skin. The juice was dropped into the eyes of beasts of burden to clear them. Ground leaves were applied in cataplasms to ulcers to speed up heeling. Ulcers and cankers were cleansed with this. Fumitory also was used for plague, gout, choleric humors, leprosy, yellow jaundice, conjunctivitis and depression.

During the Middle Ages, the flowers were used to dye wool yellow. As it is an extremely bitter herb, it is found more in medieval superstition and medicine than in cookery. In flower language it means “ill at ease.” Superstitious Anglo-Saxons and those who practiced witchcraft burned them to ward off evil-spells and spirits. As incense, it dispelled all negative energies. It was thought most appropriate for Halloween when witches made fumitory infusions.

Prior to moving into a new home, ordinary people used to perform a ritual of purification in which fumitory was used to fumigate the abode before unpacking. To increase spiritual concentration and improve mental discipline, it was burned before church services. Finally, in 1750, John Hill recorded that for head disorders dried leaves were smoked.

There is a recipe in the Hispano Arab 13th C manuscript using fumitory to relieve the burning sensation patients have when suffering from jaundice and ringworm. See agua de palomino,
palomilla and palomina. [Anón/Huici.1966: 513:279; Castro. Alimentación. 1996:235; ES: “Fumaria.” Jan 21, 04; ES: “Fumitory.” Apr 22, 04; ES: Murcia. Apr 22, 04]

A BENEFICIAL SYRUP TO RELIEVE BURNING PRODUCED BY JAUNDICE AND REPUGNANT RINGWORM ADAPTED FROM HUICI'S ANÓN, AL-ANDALUS TRANSLATION #513 JARABE QUE APROVECHA CONTRA LOS ARDORES DE LA ICTERICIA Y LA TIÑA REPUGNANTE[1]  

Ingredients
Lengua de buey (alkanet)
 Photo from: Teresalaloba

½ lb fumitory ½ lb  endives

½ lb alkanet
1 lb sugar 1 lb myrobalan rind 1 ½ c milk

 

Preparation

Cover the greens with plenty of water and boil until half the water has evaporated. Remove from heat. Press the greens to extract the juice. Clarify it and add sugar.

Boil the myrobalan rind in enough water to cover it and cook until it falls apart and becomes a syrup.

Combine the syrup with the fumitory mixture and drink 3 oz. of this in fresh milk.
_________________________________________

[1] With the exception of endives, the greens are almost impossible to find. Further, it is not known if fumitory is a black market item.  The Medieval Spanish Chef did not even attempt to find the ingredients to try the recipe.

Wednesday, September 17, 2014

FUENTE WITH 13TH CENTURY RECIPE FOR BAYSAR, PURÉED FAVA BEANS (WITH LAMB)


A Platter
Photo by: Lord-Williams
platter, serving dish. In the 10th C they were sold in the market of Leónby women from Tornarios, León. [Sánchez-Albornoz. 2000:47]

BAYSAR, PUREED FAVA BEANS (WITH LAMB) ADAPTED FROM GRANJA’S TRANSLATION OF LA COCINA ARABIGO ANDALUZA [140] OTRO PLATO, QUE SE GUISA CON HABAS SECAS TRITURADAS LLAMADO BAYSAR

Ingredients

2 lbs lamb, bone included
lamb fat/div>
tripe if available
Sealing the Meat
Photo by: Lord-Williams
1 tbsp olive oil<
¼ tsp white pepper
1 tsp coriander seed
2 tsp cumin
1 onion
1 garlic head
1 tsp fennel
1 c fava beans
salt to taste


Preparation

Soak beans overnight. Strain and set aside.

Cut a yearling lamb wash and clean meat, fat and the tripe. Cut the meat into bite size pieces. Warm a frying pan. Add olive oil and add the meat. stirring occasionally until the moisture from the meat evaporates and the meat is sealed.

Baysar - Puréed Fava Beans with Lamb
Photo by: Lord-Williams
Chop the onion and fry it until it is translucent.  Peel the garlic cloves and fry them. Put the meat, onion, garlic cloves, fat, tripe and the bone in a pot with salt, oil, pepper, coriander seed, 1 tsp cumin, chopped onion and heat, Then add hot water for the broth.

Wash crushed fava beans several times with hot water. Grease them with oil and put them in a pot greased with oil with hot water, cumin and fennel. Cook stirring constantly until favas are tender., about ½ hours. If water evaporates before done, add hot water.

Dissolve salt in a dish with a little broth. Add this to the favas and mash them with the spoon or in a food processor. Strain them. Season with salt and set aside. When meat is done slowly mix the favas with the meat, leaving the pot on the ambers, for a while to let it cool. Serve on a platter.




Monday, September 15, 2014

FUEGO MANSO (OCast) WITH UNIQUE 13TH CENTURY MEATBALL RECIPE

Unique - Frying Meatballs in a Vinagrette
Photo by: Lord-Williams 
Cast fuego lento,  Eng low heat. [Villena/Calero. 2002:63a]

MEATBALLS ADAPTED FROM HUCCI’S AL-ANDALUS #4. PLATO DE ALBÓNDIGAS, p 17

Ingredients

1 lb meat
1 onion
1 tbsp and 1 c olive oil
2 tbsp murri
½  tsp white pepper
1 tsp ground coriander seed
1 tsp cumin
2 pinches saffron mashed
3 eggs slightly beaten
1 tbsp vinegar
1 garlic clove mashed
other spices at will[1]

Uniquely Juicy Meatballs
Photo by: Lord-Williams
Preparation

This is a delicious dish, promoting good digestion and it is similar to the previous recipe, #3.

Remove tendons and grind tender meat for meatballs. Put it is a bowl and add the juice from 1 onion, 1 tsp murri, ¼  tsp pepper, coriander, cumin, 1 pinch saffron dissolved in 1 tbsp olive oil and 1 egg. Mix all together. Make large meatballs and set aside.

Heat a frying pan or pot. When hot, add 1 c olive oil, 1 tbsp vinegar, 1 tbsp murri, garlic and other spices at will.  When boiling, add the meatballs.

When done, remove the meatballs, put them in a separate pot and place this on the hearthstone (i.e. over low heat) cover them with 2 egg,s 1 pinch of saffron and 1/8 tsp pepper.

This dish may be dyed as any variety of tafaya.




[1] The Medieval Spanish Chef used Duke’s Powder. See blog titled cardomomo, published August 16, 2012 for recipe.

Wednesday, September 10, 2014

FRUTA DE SARTÉN WITH 15TH CENTURY RECIPE FOR CHEESE FRITTERS

Preparing Fritters
Photo by: Lord-Williams
(fruits from the frying pan), OCast juncadas, Eng fried dough. It is a fried dish that could be anything from chicken liver to fried herbs and includes fritters, churros, buñuelos, pancakes, and raviolis, raw fritter dough and fritter stuffing. 

The majority of recipes, which were Hispano-Jewish specialties as well, are based on cheese or dipped in eggs or egg yolks. Then it is coated with a sweet, spiced flour mixture or wrapped in a thin piece of bread coated with honey, rosewater and cinnamon and/or sugar before serving. In the Middle Ages it was served as a dessert. Later, it became a common Christmas treat. In mid-15 C Asturians ate them like cheese sticks and today it is served as a hors d’œuvres like fried mozzarella. Note in this case there is no fruit, but the product of frying.
[ES: Carroll-Mann.Guisados 2-art. Jun 6, 01:glos; ES: Salonika. 2004; Gázquez. 2002:268; Nola. 1989:xlii-4:xlvi-2:xlvii-1; and Villena/Calero. 2002:69:ftn 150:43b]

CHEESE FRITTERS ADAPTED FROM NOLA’S xlvii-1 FRUTA DE SARTEN

Ingredients
Prefect "Fruits" from the Frying Pan 
with a Drizzle of Honey
Photo by: Lord-Williams

1 c cheese
2 tbsp sugar
2 tbsp flour
1 tsp nutmeg


Breading:

1 c quarts bread crumbs
1 egg slightly beaten

4 cups margarine or oil for frying ·        


Garnish:  1 drizzle of honey

Preparation 

Grate aged grated cheese. Mix it with the other ingredients, Make small balls and dip them into flour and then coat them with egg.

Heat lard or oil and fry them.

Drizzle with honey.