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Wednesday, February 22, 2017

PELITRE WITH 15TH CENTURY COOKERY BOKE RECIPE FOR GREEN SAUCE

Anacyclus pyrethrum
Photo from: Bárbol
L. Anacyclus Pyrethrum, Ar. ‘aquer qarha, Fr. pyrèthe, Engpellitory, pyrethrum, Spanish chamomile, mat daisy or Mount Atlas daisy. This includes all the single-flowered chrysanthemums, which contain a natural insecticide nontoxic to mammals. Naturally, it is symbolic of protection. The flower is dried and the powder is sprinkled about the house too kill cockroaches, spiders, flies, ants and bedbugs. Further, it can kill lice and other pests living on the skin of animals and humans.

These plants are bitter. In the Middle Ages they were used as purgatives. In England, the leaves were chewed to “clean the head.” Also they were used equally in food and in perfume.

In Al Andalus it was thought that all food items had a purpose and virtues. Pyrethrum was to make one happy. The fresh flower may be added to decorate dishes. Like cress, the leaves were an ingredient for salads and other dishes. The leaves and flowers were added to soups for flavoring. The taste is peppery, similar to tansies.

In 13th C Al-Andalus, pellitory was an ingredient for honey water. In southern Europe the root of it was used to make a paste applied locally as an irritant. In England it was an ingredient for Sauce Vert (Green Sauce). There pellitory was included in a medicinal bath to cure all ills especially coughing in foggy London.

[Anon/Anderson. 1962:65; Anón/Huici.1966:494:270-271:526:285; Benavides-Barajas. Alhambra. 1999:162; ES: Anon/Perry. Sep 5, 02:ftn 221; ES: Herbs. Oct 8, 02; ES: Medieval Spanish Chef. Cotofles. Posted Feb 9, ’13;
-->  
See blog titled Cotofles, published Feb 9, ’13 for Anón, Al-Andalus recipe titled Agua Miel (Honey Water), pp 270-271 which uses pellitory as a primary ingredient.

GREEN SAUCE ADAPTED FROM ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY, SAUCE VERT, p 65 [1] 

Ingredients

1 slice of bread
½ c vinegar1 sprig parsley
1 sprig mint
12 dittany buds
12 pillitory buds
1 leaf or 11 costmary buds
1 garlic clove

¼ tsp white pepper
salt to taste

Preparation

Steeping bread in vinegar and grind with the rest of the ingredients anserve.


[1] The recipe was not tried for lack of available ingredients.


ANDERSON'S PUBLICATION OF ANÓN 15TH CENTURY COOKERY









Monday, February 20, 2017

PELAZA WITH A CHICKEN DISH

Heron
Photo from: philip urban
OCast pelaça, Eng. affray, quarrel, fight, chopped or beaten straw. Juan Ruíz literary meant the buzzard was “plucked” (pelado) for making such much noise that the bird catcher laid of hemp for him and caught in a snare as the little sparrow mockingly predicts that calls the heron a pelaza for the hunter marched him off to sell in the market.

Gázquez points out that lower classes caught birds and other small animals, while the king and nobles hunted large animals such as boars and bears.

[Gázquez. Cocina. 2002:224;
Ruíz/Saínz.1986:752d:139; and Singleton. 1975:71]

A CHICKEN DISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #89 PLATO DE GALLINA, p 63

Ingredients

1 chicken
4 tbsp oil
2 tbsp vinegar
2 tbsp murri[1]
⅔ c peeled almonds
⅓ c pine nuts
herbs and spices such as:
            1 tbsp thyme
            1 tbsp lavender
            1 tbsp chopped cilantro leaves
            1 tsp cinnamon
            ½ tsp nutmeg
½ tsp white pepper
½ tsp white pepper
2 tbsp vinegar
salt to taste
Another Tender Chicken Dish
Photo by: Lord-Williams
1 c breadcrumbs
½ c flour
4 eggs

Garnish/Seasoning
¼ tsp white pepper
1 tsp cinnamon
1 tbsp lavender

Preparation

Pluck and clean a fat and tender hen chop into pieces. Put it in a pot with 2 tbsp oil, 2 tbsp vinegar and 2 tbsp murri, ⅓ c almonds, herb and spices, 3 tbsp cilantro juice, pepper. Add to this 2 tbsp oil, ⅓ c almonds, salt to taste and 2 c water,  Bring to a boil and reduce heat. Boil gently until done, about 30 minutes.

When the meat is cooked make a paste with the breadcrumbs, flour and ½ c of broth. Cover the chicken with this. Break eggs over that. Gently boil until most of the broth has evaporated. 

Remove from pot and season with pepper, cinnamon and lavender and God willing serve it.

[1] See: almorí with Byzantine murri blog published August 25, 2011 for recipe.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #89





Friday, February 17, 2017

PELAYA FRIED FISH IN ALMOND SAUCE

"Fishes" (1907)
Photo from: Internet Archive Book Images. . .


palaya, pescado, Ar. samak, L. Phrynorhombus regius, Eng. Ecksrom’s topknot. Young viscous fish having red blood and small in size. They were thought to be tastier than big fish with yellowish blood in Al-Andalus. Nola explains that they can be fried, boiled or baked but recommended frying them with oregano juice and pepper or in a marinade of oil and vinegar with spices and honey. [Corbera. 1998:292; ES: Medieval Spanish Chef. Escabeche published on April 11, ’14; and Nola. 1989:lxvii-1]

SENT SOVIÍ



Wednesday, February 15, 2017

PELAR WITH 14TH CENTURY RECIPE FOR HONEY FILLED DOUGHNUTS

After Skimming Honey, Adding Breadcrumbs
Photo by: Lord-Williams
mondar. 1. to peel, hull, clean, strip, skin, shell . 2. to clean and scrap the loins of a pig after it is slaughtered. 3. Leon. to burn, scorch. [Dialecto. 1947:287; ES: Medieval Spanish Chef. Alph Dátil. Posted Jul 11, ’11: Ibn Razīn/Granja. 1960:44:21; Serradilla. 1993:41:146; and Villena/Calero. 2002:40b; and 63a]

HONEY FILLED DOUGHNUTS ADAPTED FROM FADALAT #44 ROSQUILLAS RELLENAS DE MIEL pp 20-21[1]


Ingredients

2 tbsp active dry yeast
2 ⅓ c warm water
8 c flour
2 tsp salt 
2 tsp white sugar
2 tsp cinnamon
¾ c olive oil
2-4 raw eggs slightly beaten 

       Preparation
Heating the Honey Filling until Thick
Photo by: Lord-WilliamsPreparation

Dissolve yeast in warm water. Let stand about 10 minutes.

Add half the flour flour, salt, sugar cinnamon and half the olive oil to the yeast mixture. Stir until combined and then work in the last half of flour.

Knead the dough until smooth, about 10 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in it and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.

Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into two rectangles.

Place both layers on a greased pan or baking sheet. Cover with and let rise until doubled in volume, about 40 minutes. Prepare honey filling, instructions below.

PREHEAT OVEN 300°F/150°C

Cut dough as desired, such as in a circle. Spoon filling on top. Top this with another circle the same size. Paint the edges with raw egg and press the edges of the two sides together to make a stuffed doughnut. Drizzle olive oil on top that layer. Bake for 15-20 minutes.
   
Honey Filling:

Ingredients

Honey Filled Doughnuts
Photo by: Lord-Williams
1 c honey
½ c breadcrumbs
½ c peeled and chopped almonds
1 tbsp rosewater
½ tsp nutmeg
1 tsp cinnamon

Boil a good quantity of honey over low heat. Skim off the scum. Add breadcrumbs and almonds peeled and chopped. Add rosewater and spices. When well
-cooked, remove it from heat and let it cool.

PREHEAT OVEN TO 300°F/150°C

Knead the dough as explained above and extend the pieces on the table, fill them with the paste and paint with raw egg. Seal the sides together.  Place on a greased and floured cookie sheet and bake in the oven 15-20 minutes.



[1] The recipe also provides instructions for date filling. For this see blog titled Alfa Dátil posted Sept 12, ‘11 for instructions.

Monday, February 13, 2017

PELADO Y LIMPIO - CHICKEN PLUCKED AND CLEANED


Plucked and Cleaned
(tied and put on a spit)
Photo by: Lord-Williams


pelado y limpio, OCast parado (fr preparado, prepared), Eng plucked and cleaned. [ES: Medieval Spanish Chef. Albahaca. Posted Nov 22, ‘10: and Enlardar Posted March 21, ‘14; Nola. 1989:xxxiii-2:xxxv-2; Nola/Iranzo. 1982:170]

Friday, February 10, 2017

PEDRADA WITH 14TH CENTURY RECIPE FOR ROAST CHICKEN

spotted white chicken
Photo from: N Borman
1. stoned, hit with a stone. 2. hen with spots lighter than plumage as a brown hen with white spots. [ES: Ruíz/Cejador. Nov 18, 05:773c; and Sas. 1976:469]

ROAST CHICKEN ADAPTED FROM ANÓN, AL-ANDALUS #95 GALLINA ASADA AL HORNO p 66

Ingredients

1 chicken
salt to taste
1 tbsp thyme
1 tsp pepper
1 tsp cinnamon
1 tsp murri[1] 
Simple and Delicious
Photo by: Lord-Williams
2 tbsp olive oil
1 tbsp flour[2] 

Preparation

PREHEAT OVEN AT
450º F/ 230º C

Clean a young, fat and tender hen; sprinkle it with salt and thyme; peel four or five garlic cloves and place them in the thighs and in the body: grind pepper and chop dried cilantro and sprinkle that over the hen. Sauté murri in olive oil. Add a cup of water and pour that over the hen. Roast it. 


Remove chicken when done and carve it. Pour juice into a pan and thicken it with flour to make a sauce.

God willing.


[1] See: almorí with Byzantine murri blog published August 25, 2011 for recipe.
[2]  The Medieval Spanish Chef’s addition.

Wednesday, February 8, 2017

PEDERNAL WITH A RECIPE FOR GOURDS DISGUISED AS FISH

Grey Secret Tension Ring - the secret revealed
Photo from: blue-almonds
OCast pirofilis, Eng flint. Villena recommends this stone to be worn on the ring or baby finger of right hand when serving or eating food for its protective powers against polluted air and poison.
See manos, comer con. [Villena/Calero. 2002:16:11a]


GOURDS DISGUISED AS FISH TO DECEIVE A SICK PERSON CRAVING FOR FISH ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #349

RECETA DEL PLATO DE CALABAZAS PARECIAS A PECES, p 192[1]


Ingredients

1 lb gourd
2 eggs
2 tbsp flour
1 tsp coriander
oil for frying
Sprinkle with a little vinegar, murri, cilantro juice or other

An Amature's Attempt
cutting a piece of gourd to look like a fish!
Photo by: Lord-Williams
Preparation

When it is time to trick a sick person who craves for fish and other foods, peel a gourd and remove the seeds. Then cut pieces lengthwise and two fingers wide more or less. Scald in boiling water. Remove and let drain on a cloth. Cut the slices, rounding on one end to look like a fish head and the other end to look like a fish tail.

Take a large dish and break the eggs in it. Add white flour, coriander and beat the mixture until creamy. Roll the “fish” in the mixture and set aside.

Heat oil and when it boils fry the “fish.” Remove and roll the “fish” in the creamy mixture again. Fry again. The recipe says to repeat this until the gourd is no longer visible and it looks like a fish but rolling the "fish" more than twice diminished the taste of the gourd too much.

When golden brown on both sides, place the fish on a platter and sprinkle with vinegar, murri or cilantro juice or something else.

As this is finger food, be cautious not to let anything drip on the flint stone ring if wearing one on the ring or baby finger.

[1] See blog titled Calabaza de San Roque for a different version of this recipe and for comments differentiating European gourds from American gourds.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #349