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Monday, December 5, 2016

PALO WITH A 15TH C PINE KERNEL CUSTARD DESSERT


Bamboo sticks
Photo from: Kristen Cabaida
(perhaps "palos" were
somewhat like this but fluted)
Perez explains this is not just an ordinary stick but a polished fluted rod or stick used for stirring food. It is not a beater or a whisk as these were not used in the kitchen until chocolate came into use. [Nola. 1989:xiiii-2:xix-4:xxi-2 etc; and Nola/Pérez. 1992:204]

For recipes requiring a fluted stick for stirring see blogs: adarme, published October 23, 2010, with a blancmange/chicken recipe; chivo with a “broom flower” recipe published December 12, 2012; and nogat, published September 11, 2016 with a lamb sopes recipe. 

A POTTAGE CALLED A PINE KERNEL DISH ADAPTED FROM NOLA’S xx-6 POTAJE QUE SE DIZE PIÑONADA[1]


Ingredients

Good Warm or Cold
Photo by: Lord-Williams
½ c/80 gr pine kernels
½ c peeled and blanched almonds
2 c  chicken broth
1 tbsp sugar

Garnish
1 tsp brown sugar
a few toasted nuts

Preparation

Grind pine nuts with almonds in a food processor. Add broth and grind again. Strain all through a cheese cloth into a pot. Bring to a boil, reduce heat and gently boil. Add sugar, stirring constantly with  stick.

When done, remove from heat. Cover with a cloth and let sit 15-20 minutes. Sprinkle with brown sugar and decorate with a few toasted nuts.


[1] This is a runny pudding like natillas but it can be served warm or cold. This can also be a sauce over fresh fruit.

NOLA’S xx-6 



Friday, December 2, 2016

PALMETTO WITH RECIPE FOR HEARTS OF PALM AND SHRIMP SALAD

Sliced and Canned Heart of Palms
Photo by: Lord-Williams
palmito, L. Chamaerops humilis, Fr. Palmer nain, Eng. 1. dwarf fan palm; palm cabbage, heart of palm. It grows in Spain and Portugal. It is abundant in Morocco.

2.  palm sprout; tender palm from trees of the palm family. The best is the coconut for the taste is slightly sweet and it is crunchy and firm. By the 15th C nobles were eating them. Villena advised to skin them on the chopping block for the powder that comes out of them. Then stripe them lengthwise until the tender part is reached. Slice the ends to the tender part. Remove the palm seed and white membrane until the piece is completely tender. Today they are bought canned and added to salads.

[Benavides-Barajas. Nueva-Clásica, 1995:129; Castro. Alimentación. 1996:154; and Villena/Calero. 2002:40b:41a] 

PEDRO PABLO MONTERO’S RECIPE FOR HEARTS OF PALM AND SHRIMP SALAD
Delicious Any Time of Year!
Photo by: Lord-Williams

Ingredients

½ lb can of sliced hearts of palm drained
1 lb shelled shrimp
2 tbsp olive oil
juice from ½ lemon
½ small onion chopped
1 tbsp chopped cilantro
1 tbsp chopped mint
salt to taste
¼ tsp white pepper a bed of chopped lettuce to cover platter

Preparation

Mix all ingredients except: salt, pepper and lettuce. Let sit 15-20 minutes. Sprinkle with salt and pepper. Toss well and put the mixture into a round bowl. Press down on it and then turn it out on the bed of lettuce.
 




Wednesday, November 30, 2016

PALETA WITH 13TH CENTURY RECIPE FOR LAMB


Shoulder of lamb (uncooked)
Photo from: Gary Lum
paletilla, 1.shoulder-blade; shoulder of meat such as lamb. 2. meat removed from the shoulder-blades for pork sausages. 3. palette.  4. spatula, kitchen implement with a flat disc attached to a long handle; fire-shovel; iron ladle. 5. chine of pork or pork cutlets, pork or other meat from the spine between the shoulders. 

[Ares. “Comidas.”1994:85:117:118; ES: Carroll-Mann. Nola-2. Jun 6, 01:54; Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:39]

LAMB, ANOTHER DISH ADAPTED FROM MARIN’S TRANSLATION OF IBN RAZIN’S FADALAT SEC 2 CAP 3 #5. OTRO PLATO, pg 179

Ingredients

A Recipe for Juicy Meat
Photo by: Lord-Williams
1 lamb shoulder blade
salt to taste
½ tsp white pepper
1 tsp coriander
2 tbsp vinegar
½ tbsp murri
1 tbsp olive oil
oil for frying
5 raw eggs
1 tbsp flour
¼ c breadcrumbs


Preparation


Select a lamb shoulder blade. Slice it into strips. Put it into a pot with seasoning vinegar and 1 tbsp oil. When the meat is half done remove it and fry it in oil in an iron or glazed earthenware pot.

< mso-bidi-font-weight: normal;">Beat eggs with flour and breadcrumbs. Add it to the pot with the meat and juices. Let the eggs cook. Pour the contents into a serving platter and enjoy.

MARIN’S TRANSLATION OF IBN RAZIN’S FADALAT









Monday, November 28, 2016

PALAMIDA WITH TUNA TURNOVERS

Skipkack tuna
(Kasai Rinkai Suizokuen, Tokyo
Photo from t-mizo
palomida, atún de altura, bonito de altura, bonito de veintre rayado, listado, Cat pelamide, boníto de ventra raillat,  L. Katsuwonus pelamis, Eng. skipjack tuna, striped bellied bonito, striped bellied tunny. It is a dark purplish blue fish, with a silvery belly and lower sides. It has four to six longitudinal dark bands. It is about 108 cm long and weighs between 32.5-34.5 kilos. It is a migrating fish found in the Pacific and the Atlantic living in tropical and warm temperate waters but not in the Black Sea. It swims in schools and is caught with a hock-and-line or with nets.

Raw skipjack is red. When cooked it turns brown. As it is a continuous swimmer, its muscles are rich in energy and it is more flavorful than other tunas. To reduce the strength of the flavor, it can be soaked for an hour before cooking. When cooked the firmness increases. It is, therefore, recommended to undercook it. It can be grilled, baked or fried. See bonito. [Corbera. 1998:229; ES: FIGIS. 2002; ES: Species. Jun 17, 03; Nola. 1989:lx-3: lx-4:lxi-1; and Nola/Pérez. 1994:204]

SKIPJACK TUNA TURNOVERS ADAPTED FROM NOLA lx-3 PALAMIDA EN PAN[1]
damacija moja inspiracija
Photo from: 
...friška odma sa koče,,,

Ingredients

1 lb of a tunafish
¼ tsp white pepper
1 tbsp ginger
salt to taste
½ tsp mashed and dissolved saffron (optional)

The Medieval Spanish Chef’s additions.
1 small onion chopped
2 apple chopped
2 egg slightly beaten
12 turnovers
1 slightly beaten egg
1 tbsp olive oil

Preparation
Tuna Lovers' Delight
Photo: by: Lord-Williams

PREHEAT OVEN TO 400ºF/200ºC

Scale and clean tuna. Cut it into rounds four fingers thick. Grind pepper, ginger, salt and saffron if desired. Sprinkle the fish with this seasoning.

Make turnovers large enough to hold a round of tuna. Place one round of tuna in each turnover. Paint the edges of the dough with egg and seal it shut. Paint each turnover with olive oil. Cook 10 minutes on each side or until done.

Nola advises that the best time to eat tuna fish is in the month of March.




[1] For more of Nola’s tuna recipes see blog titled juncia olorosa published August 3, 2015 and jurel published August 7, 2015

NOLA lx-3