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Friday, August 18, 2017

PONDRÁS - PUT INGREDIENTS (INTO A POT)



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Nola's Chunky Applesauce
Photo by: Lord-Williams
OCast pornás, Eng you will put, set, lay. [Nola. 1989:xvi-1; Nola/Iranzo. 1982:170; and Nola/Pérez. 1994:207]

For Nola's recipe "Pomada" (Applesauce) using this word see the following blogs:
         Agua de rosas, published January 11, 2010

         En uno, published February 21, 2014

Wednesday, August 16, 2017

POMADA - APPLESAUCE THE MEDIEVAL WAY

Nola's Puréed Applesauce
enriched with almonds
Photo by: Lord-Williams
pomade, applesauce. [Nola. 1989:xvi-1]

For Nola’s recipes see the following blogs:
            Agua de rosas, published January 11, 2010
            En uno, published February 21, 2014

Monday, August 14, 2017

POLVORÓN WITH A SPANISH RECIPE TO MELT IN YOUR MOUTH!

Fresh from the Oven
Photo by: Lord-Williams
tarta de polvorón (from polvo, dust), sweet or tiny cake, smaller than cupcakes, made with lard, flour and sugar and flavored to taste, baked and sprinkled with powdered sugar, flour and sugar prior to serving. Upon eating it melts or ‘turns to dust’ in the mouth. This was a typical desert in Al-Andalus, which was readily adopted by Christian Spain. Today it is found everywhere in the country. [Benavides-Barajas. Nueva-Clásica. 1995:289]THE 



MEDIEVAL SPANISH CHEF’S RECIPE FOR POLVORONES

Ingredients

1 ½ c flour
¾ c raw almonds
5 oz (1/2 c plus 2 tbsp) butter or lard
¾ c powdered sugar
½ tsp cinnamon

Garnish
½ c powdered sugar


Preparation

A Sweet to Melt in Your Mouth!
Photo by: Lord-Williams
PREHEAT OVEN TO 350ºF/175ºC
Pour flour out onto a cookie sheet. Toast it, moving it around to toast evenly. Leave in over for about 8 minutes. Remove and let cool.

Toast raw almonds on a cookie sheet for 8-10 minutes. Remove  from oven and pput almonds in a food processor. Grind until fine.

REDUCE OVEN HEAT TO 300ºF/150ºC

Cream butter, sugar and cinnamon in a large mixing bowl. Add flour and almonds. Continue mixing until dough if very crumbly.


Make a ball with the dough. Place it on a flat surface and flatten it until it is about ½” high. Cut little cakes with a cookie cutter.

Line a cookie sheet with wax paper. Place the cakes on this and bake 10-15 minutes. Do not let them brown as traditionally they are white. Remove the cookie sheet from oven when down and let cakes cool on the cookie sheet.

When cool sprinkle with sugar and serve.

Friday, August 11, 2017

POLVORIZAR - TO SPRINKLE WITH POWDER

Marzipan Fresh from the Oven
With Broth Drink for the Ailing
Photo by: Lord-Williams
 
polvorear, espolvorear, 1. to pulverize. 2. to sprinkle something powdered, such as ground cinnamon. [Nola. 1989: xxxiiii-4:xliiii-3; and Nola/Pérez. 1994:207]

See the follog blogs:

Aticas published September 13, 2011
Carnestolendas published August 31, 2012
Combinian published May 13, 2013

Wednesday, August 9, 2017

POLVORIZADO - PULVERIZED, POWDERED



Delicious Fritters Sprinkled with Sugar!
Photo by: Lord-Williams


polvorizado, pulverized, powdered, sprinkled. [Nola. 1989:xxx-5:xl-4: Nola/Pérez. 1994:206]

See blogs as follows:

Agrio published October 23, 2010
Gofio published December 8, 2012
Orelletes published December 21, 2016
among others

Monday, August 7, 2017

PÓLVERA DE DUQUE - DUKE'S POWDER

Duke's Powder
Photo by: Lord-Williams
pólvora dulce Cat. pólvora de duch, Eng “the duke’s powders.” This seems to be a corruption of pólvera dulce, sweet powder or sweet ground spices. Nola gives two recipes for this but these are the spices used when in making hipprocas. All that is lacking is the addition of  ½ red wine and ½ white wine white, see hiprocrás. On the other hand, it could be a sauce made with cloves, ginger, sugar and cinnamon. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01: ftn 9; Nola.1989:xiii-1:xiii-2; and Nola/Pérez. 1994:185:191:206]

For recipes see the following blogs:

Cardamomo, published Augusr 16, 2012
Escrúpulo published April 18, 2014
Garam masala published October 22, 2014

Friday, August 4, 2017

POLLO, - A, WITH RECIPE FOR CHICKEN BOILED IN LIME JUICE

Chickens
Photo by:  Lord-Willliams
OCast papillo, Cat poll,OCat pol, L. Gallus gallus, pullus, Ar. djaaj, MEng cheken, checonys, chicones, chekenen, cycchen,. Eng. chicken, pullet. In the 15th C the term referred to young chicken without indicating the gender. More chickens are domesticated than any other fowl in the world for the last 4,000 years at least. They are descendants from Indian wild jungle fowl. During medieval times, they were raised for their eggs, meat and feathers. Columbus took chickens to the Americas. See gallina.

[Anón/Grewe. 1982: XXVI:76-77:XXVII: 77:LXXXVII: 121; Benavides-Barajas. Nueva-Clásica. 1995:199; Curye. 1985:40:177; Ency Brit. 1998:4:Delusion:908:1b-2a; Essa. 1988:46:POLO:173; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:glos; Gázquez. Cocina. 2002:189; Montoro/Ciceri. 1991:202:84; Sas. 1976:493; and Villena/Calero. 2002: 22b]
Browning Chicken
Photo by: Lord-Williams

CHICKEN ADAPTED FROM IBN RAZĪN  SECCIÓN TERCERA, 
Cap. 2, #4 OTRO PLATO, LLAMADO, KÄFÜRĪYA, p 199

Ingredients 

1 chicken chopped
1 tsp rock salt
1 tbsp ginger scrapings or 1 tsp caraway
2 chopped onions
¼ olive oil
½ c almonds
2 c lime juice, about 12 limes[1]

Preparation

Chicken with Lime Sauce
Photo by: Lord-Williams
This is made exactly like lawzīya step by step: 

Select the chicken and seal with suet.  When browned put in a large pot. Sauté the onion and add that to the pot with a sachet filled with salt, ginger or caraway.

Peel almonds. Wash them in cold water and dry them with a towel. Mash them in a clean wooden mortar until a paste is formed.  Remove the oil produced and put them in a bowl Cover it to prevent dust from falling on them.  Turn them out into a large washbasin. 

Add 2 c water to the chicken. Bring to a boil.  Turn off the heat and strain the broth through a cloth. Return the liquid to the pot. Add the almond mixture to the pot, stirring constantly to dissolve the almond mixture. Add lime juice. Gently boil until the oil rises to the surface. Lower heat to simmer until done.

When the meat is cooked, serve on a platter with the sauce.


 IBN RAZĪN  SECCIÓN TERCERA, Cap. 2, 
#4 OTRO PLATO, LLAMADO, KÄFÜRĪYA, p 199




 IBN RAZĪN  SECCIÓN  SEGUNDO, Cap 2 #27 OTRO PLATO, 
LLAMADO LAWZĪYA ("PLATO CON ALMENDRAS"), p 165