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Monday, July 28, 2014

FIAMBRERAS WITH A MEDIEVAL RECIPE FOR PORK PIE OR QUICHE

Lunchbox memories
Photo from: rhombitruncated
fiambreras (literally a cold cut container), lunchbox. It was a round container made of wood with a wooden top. Muleteers carried them with them when traveling. It contained pork that could last a long time such as shoulder meat, trotters, ears, bellies, chorizo etc. While on the road, the muleteer would eat pork from his lunchbox. Then he stopped at a roadside inn and asked for a bowl of broth. See cocido. [Sutil. 1994:163]


A Wonderful Solution for Leftovers

Photo by: Lord-Williams
Not only were humble pies, pork pies and other types of pies carried in lunchboxes but there were commonly sold on streets in England and Spain. This recipe is adapted from various medieval archives from both countries.

Ingredients

1 ½  lbs. cured or leftover pork
6 eggs
1 cup mozzarella cheese, grated 
1 tsp duke’s powder[1]
2 tbsp pine-nuts

¼ tsp. salt
a pinch of saffron
dough for pie

Preparation

Cut pork into approximately 1” pieces. Combine with eggs, cheese, pine nuts and spices in a large bowl. Mix well.

Put pie dough in a pie tin. Prick it with a fork. Cover it with chickpeas or oven balls for pie tins and bake 15-20 minutes until dough begins to harden.  Remove chickpeas. 

Add the pork mixture, return to oven and bake about 30 minutes until the eggs have solidified. Serve either hot or cold.

[1] See blog titled cardamono published August 16, 2012 for recipe.










Friday, July 25, 2014

FIAELES VEL PATARARS (OLeon) WITH 15TH CENTURY GUALATINA SAUCE RECIPE

A Modern Gravy Boat
Photo by: Lord-Williams
Cast salsera, Eng cups or saucers; gravy boat. It should be noted that in the 14th C saucer meant a “sauce dish.” It was not until the 18th C that a saucer was a small plate supporting a cup was documented. [Sánchez-Albornoz. 2000:132:193]

A GOOD GUALATINA SAUCE ADAPTED FROM NOLA'S li-1 SALSA GUALATINA BUENA

Ingredients

2 lbs sour and sweet apples
1 c almonds
4 c meat broth
¼ c rosewater
1” cinnamon stick
½ tsp whole cloves
1 tsp of a piece fresh ginger
½ c rice flour

A Delightful Sauce or Dessert
that Even Diabetics Can Enjoy!
Photo by: Lord-Williams
Garnish
½ tsp ground cinnamon


Preparation

The night before making the sauce, peel and cut apples the size of a finger.

Make a rich meat broth. Peel almonds and put them in a food processor with the broth and blend them. Strain the mixture through a cheesecloth. Add rosewater. Put the spices in a spice bag and put them in the almond milk. Add the apples and soak over night. 

The following day, heat a pot.  Add the almond milk and rice flour little by little to thicken the milk and prevent lumps from forming. Gently boil until apples are tender. Remove the spice bag, pour into serving bowl(s), garnish and serve.



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?