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Thursday, November 11, 2010

AJEDREA WITH ARRICOCH/NERRICOTE - HARICOT OR MUTTON STEW RECIPE


SAVORY PAIN PERDU WITH STRAWBERRIES
Photo by: Iron Chef America: Breakfast battle

OCast axedrea, L. Satureja, Fr. sarriette, MEng sauerey(e), sauery, Eng. 1. savory, any of over a dozen Mediterranean aromatic herbs, especially the annual herb Satureja hortensis (garden, summer savory) and the perennial S. montaña, winter savory. All are grown in the Spanish provinces of New Castile, Andalusia, Murcia, Catalonia, Aragon and Navarre. The Aragonese added savory to marinades for olives, which they served as dessert until the 19th C. In Al-Andalus, different species of garden savory were cultivated to flavor meat. The Romans took it to England and it is mentioned in the Two Fifteenth-Century Cookery Books and in at least five recipes in other texts of the period but savory was not popular there. Sass provides a recipe for a sauce for geese and another for capon in milk calling for savory. Muslims in al-Andalus used it from the 11th–14th C. It was probably grown there and sold in souks. It is thought it was used to flavor the Archpriest of Hita’s chicken broth. Nola used savory to flavor pottages for it’s hot flavor. He also recommended it to flavor bovine. It was thought that it lead men to lechery unless consumed with wine, which incidentally soothed the stomach. It was used as a digestive herb in Spain and England for upset stomach, stomach pains and spasms. As a decoction, it bleached tanned complexions. Rubbing wasp and bee stings with crushed leaves relieves the pain. In Valencia, it was mixed in powder form with spiny alyssum, snakeroot eryngo and common viper’s bugloss to alleviate pain from dog bites. Valencians administered this internally to prevent rabbis. [ Anón/Grewe. 1982:Apè I:59:226-227; ES: Two. Feb 16, 05:74: folio 5b:115:leaf 34b; Bolens. Cuisine. 1990:207; Bremness. 1990:127; Gázquez. Cocina.2002:179:221; Nola 1989:xxvii-4:xxxvi-4:xxxvii-1; Nola/Pérez. 1994:60:186; Sass. 1975: 21:57:67; Stuart. 1987:261; Tuña.1996: 146; and Wilson. 1973:202:203:204:etc]


HARICOT OR MUTTON STEW RECIPE ADAPTED FROM SENT SOVÍ Apè I:59 *ARRICOCH
pp 226-227 AND NOLA xxvii-4 POTAGE QUE SE DIZE *NERRÍCOQUE
For 4 persons:

Ingredients

2 lb lamb
Mutton Stew
Photo by: Premshree Pillai
1 cup mixed fresh herbs (parsley, basil, chives, chervil, marjoram, thyme, mint, basil, savory and hyssop)
2 lbs thinly sliced onions
2 oz or ½ c slivered, peeled and blanched almonds
2 chopped chicken livers or 1 kid liver
1 ¼ chicken broth or red wine
4 eggs
1 c whole milk or cream
2 sprigs thyme
chopped parsley to garnish

Preparation

Preheat oven at 325º F /163º C

Cut lamb into small finger sized pieces. Dip into seasoning Heat 3 tbsp olive oil in a casserole and fry the eat over high heat for around 8 minutes turning until well browned. Set aside when done.

Add the onions and fry about 10 minutes until they turn color. Add left over herbs and almonds, Season with salt and pepper. Add the liver. Cook until tender.

Place all the ingredients except the lamb in a blender and add chicken broth. Grind until smooth. Strain the mixture through a cheesecloth into the casserole. Add milk and eggs and blend. Add meat and cook in oven ½ hour until thickened.

Serve in soup bowls and garnish with thyme and chopped parsley.

*The name is not from Harricot beans as there are no beans in this recipe. It is debated whether the name if from and English cook named Harry or the French word haricoter, "to cut into small pieces".ES: Brighid. Guisados 2-art. Jun 6, 01: 97:ftn 46]


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