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Monday, June 30, 2014

EXTENDIDO WITH A UNIQUE 13TH CENTURY SWEETIES

Pancake Extended in Frying Pan
Photo by: Lord-Williams
OCast vulgado, Eng. extensive, v. to extend. [Anón/Huici. 1966:182:118:184: 
119:210:131 etc; Villena/Calero. 2002:69:43b]

A UNIQUE SWEETIE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS, #184, DULCE ESPESADO, p 119-120



Ingredients for about 10 pancakes 7” in diameter

1 c flour
1 tbsp powdered sugar
1 tbsp rosewater
1 egg with yolk and white separated
2 whole eggs
¼ tsp salt
½  c milk
olive oil for frying

optional: 1 tsp saffron mashed and dissolved in the milk


Preparation

Folding Egg Whites into Honey
Photo by: Lord-Williams
Put the flour in a bowl. Add 2 eggs yolks and 4 whole eggs and salt. Beat the mixture. Add cold rosewater little by little taking care that no lumps form. Add the milk and saffron is desired.

Beat the leftover egg whites until stiff. When the batter is smooth, fold the egg whites into the mixture until smooth.

Warm a frying pan and add just enough grease or oil to prevent sticking. When warm, remove the pan from heat and pour in a thin layer of batter. Twirl it around to extend it into a 7 pancakes. Return the pan to the heat. When the batter begins to shrink, turn it over with a spatula. The result is a thin flat pancake.

NOTE: Rice flour may be used instead of wheat flour.

For the honey meringues:

Unique Sweeties Before Brownies
Photo by: Lord-Williams
Ingredients

1 c honey
4 egg whites[1]
¼ tsp salt
1 tsp ground cinnamon

Garnish:
powdered sugar

Preparation

Heat the honey in a double boiler. When it melts strain it through a woolen cloth; then pour it back into the pot.[2]

Beat egg whites until stiff. Add salt and cinnamon. Fold in the egg whites into the honey mixture.

PREHEAT OVEN TO 300º F/150º C

Line a cookie sheet with parchment paper.

Break the crepes into small pieces and put them on the baking sheet. Pour the honey-egg white mixture over them. [3]

Bake 1 ½ -2  hrs. depending on the oven.

Let cool 5 minutes. Break apart, sprinkle with powdered sugar and serve.




[1] The original recipe calls for 6 eggs if a honeycomb is used and 10 egg whites if not but it does not indicate the quantity of honey.
[2] The original recipe calls for using a stick with a tip to continusely stir the honey and prevent it from boiling. As such a stick could not be found a double boiler was used.
[3] The original recipe does not call for baking but without the stick with the copper tip, it was impossible to heat the honey enough for it to harden.

Friday, June 27, 2014

ESTURIÓN WITH 15TH C TURNOVER RECIPE


. .  . beats THE BEST day at work!
Photo from: Greg Bishop
sollo, OCast. estorian, Cat esturió, L. Acipenser sturio, Eng. sturgeon. This includes any of several large cartilaginous fresh water fishes. They have rows of bony spikes along the body going toward the head, instead of the tail, and a projecting snout. Although fresh water fish, they also inhabit the Atlantic Ocean and the Mediterranean, the North and Caspian Seas, swimming to fresh water to spawn and to the ocean to die near Asturias, some claim.

Also, contrary to other fish, sturgeon is noted for swimming against the current, not with it. Caviar is prepared from the roe, and isinglass in the air bladder. In the Middle Ages, caviar was valued in Russia but not in Western Europe.

The flesh, however, was highly esteemed and compared with veal. In England, it was considered a royal fish. When served at banquets, it was crowned prior to leaving the kitchen and a band lead it to the banquet hall.

Villena gives detailed instructions on how it is to be carved lengthwise and how to remove the cartilage. It can be baked or marinated. [Cassell’s. n/d:934; Covarrubias. 1998:1611:572; Gázquez. Cocina. 2002:233; Nola. 1989:lix-2; Nola/Iranzo. 1982:169; and Villena/Calero. 2002:101:23a:37b]

STURGION, WHICH IS PIKE TURNOVERS ADAPTED FROM NOLA’S lix-2 ESTURIÓN EN PAN QUE ES SOLLO



Delicious Hot or Cold With or Without Orange Juice
Photo by: Lord-Williams
Ingredients

1 lb sturgeon or fresh water fish[1]
¼ tsp white pepper
1 tsp ginger
salt to taste
empanada dough for 16-20 turnovers

For sprinkling[2]:
¼ c orange juice
1/8 tsp pepper


Preparation

PREHEAT OVEN TO 375ºF/190ºC

Clean the fish and slice it into rounds the thickness of two fingers. Put into turnover dough with spices. Close and seal the turnover. Brush it with olive oil and bake it in the oven for 30-40 minutes until the crust is toasted.

If it is to be eaten hot, sprinkle it with orange juice and pepper.  It can also be consumed cold.




[1] Trout was used, which proved to be excellent. 
[2] A splash of rosewater is quite tastey.

Wednesday, June 25, 2014

ESTUFADOR WITH 15TH C RECIPES FOR OCTOPUS AND SWEET AND SOUR PARSELY SAUCE

Clay Tajine Sealed with Flour and Water
Photo by: Lord-Williams
Ar, yakhnie, Fr. etouffée, Eng. pot, stewpot. It could also be a tajine. The Spanish is derived from the French étouffer, to drown, to asphyxiate. At first this was a clay pot, developed some 10,000 years ago, tightly covered with cloth to prevent the vapor or aroma from escaping. This developed into what is known today as the pressure cooker. Islamic doctrine prohibited stews containing dead animals. This rule was followed until the arrival of the Berbers in Al-Andalus who helped change traditions. With this and the influence of Jewish doctrine, the rule was stretched to permit salted meat to be consumed in stews with seasoning that actually originated from Persian cookery. Concern for freshness was a vital part of the culture. [Benavides-Barajas. Nueva-Clásica. 1995:239]

OCTOPUS ADAPTED FROM NOLA’S RECIPE lxvi-3 PULPO

Gold-ringed octopus
(Octopus membranaceus)
trying to escape
Photo from: Arne Kuilman

Ingredients
1 octopus 12-16 oz.
1 tbsp olive oil
1 onion quartered
1 leek, cut into chunks
2 bay leaves
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
2 tsp black peppercorns




Today's Estufador
Photo by: Lord-Williams
Preparation

Octopus is a very tough fish and for this reason, it should be whipped and beaten a lot.

Wash it well, removing the innards from the head sack and rinse well[1]. Cook the octopus whole or separate the head from the tentacles.

Put all the ingredients, except the octopus in a pressure cooker or large stock pot and fill it 2/3 full of water. Do not add salt because this fish contains such a high level of salt. The broth will turn a brick red color. Tightly close the top[2] and bring to a brisk boil for 5 minutes in order to create vegetable stock to give more aroma to the octopus.

Remove from heat and add the octopus. Bring to a brisk boil again and boil rapidly for 15 minutes after the water starts to boil if using a pressure cooker. If using a pot cook 30 minutes. Check with the point of a paring knife to see if it is tender. When the knife enters with easy it is done. Do not cook any more or the octopus will become tough again and will begin to dry out.

Remove the octopus from the broth and slice it. Serve with parsley sauce[3].

SWEET AND SOUR PARSLEY SAUCE ADAPTED FROM NOLA’S RECIPE l-3
PEREJIL

Sweet and Sour Parsley Sauce
Photo by: Lord-Williams
Ingredients

1 c parsley leaves
1 slice of toast
½ vinegar
¼ tsp ground white pepper
½ honey



Preparation

Remove leaves from stems and wash the leaves well. Put them in a food processor, cover with water and chop them. Strain off the water and put the leaves in the food processor again. Add crustless bread soaked in white vinegar and grind.

Put this mixture in a pot. Put the honey in a separate pot and heat it until it has melted. Pour it into the pot with the parsley and slow heat,. Mix well, stirring in one direction until the honey is incorporated into the sauce. If too thick add a little water and vinegar. When the mixture turns ruddy and red. Taste for flavor. It should taste of a little sweet and sour, pepper and parsley.




[1]  If buying from a fishmonger have him clean it. If buying frozen octopus is cleaned before freezing.
[2] If cooking the medieval way, use a pot and seal the lid with a paste made out of flour and water.
[3] Customarily, it is served with rice.

Monday, June 23, 2014

ESTUFA WITH IBRAHIM B. AL-MAHDI'S RECIPE FOR A GARBANZO DISH


Cooking Stove
Photo from: William Attard McCarthy
Fr étuver, Eng stove. Small rustic stoves were placed in the center of the room in the homes of humble families to boil or cook food, especially eggs. In England the meaning of stove was taken from the French, which meant “stewing apparatus.” The same appears to be true in Spanish as the estofado is stew. [Benavides-Barajas. Alhambra. 1999:53; and Quarterly. 1894:97]


FROM THE COOKBOOK OF IBRAHIM B. AL-MAHDI  - A GARBANZO DISH ADAPTED FROM HUICI'S TRANSLATION OF AL-ANDALUZ #312 DEL LI BRO DE COCINA DE IBRĀHĪM B. AL-MAHDI - DE ESTO ES LA GARBANZADA,  pp 173-174





Chickpea Purée
Photo by: Lord-Williams
Ingredients

2 lbs meat
2 tbsp  - ¼ c olive oil
1 c garbanzos
1 onion
1 c vinegar
2 tsp dried oregano
1 tbsp dried basil
1 tso dried rosemary
1 tbsp dried parsley
½ tsp white pepper
1 tsp celery seed

Sauce:
2 cloves garlic
1 c vinegar
½ c broth

Preparation

The Garbanzo Ball Crowned with Basil
A Charmingly Unique Dish
Photo by: Lord-Williams
Soak garbanzos in water over night. Rinse and put them in a pot.

Dice meat. Warm olive oil in a another pot and seal the meat. Put this into a pot with the garbanzos and onion skinned and quartered. Do not salt it at first as it would spoil the dish. Add 1 c vinegar and seasoning. Add just enough water to cover the ingredients.

Bring to a boil then reduce heat to boil gently. Let cook for about ½ hour or 15 minutes if using a pressure cooker. 

Remove from heat and put the garbanzos and onion in a food processor with enough broth to purée this.  Put the meat in a oven-proof bowls. Make balls with the garbanzos and onions at place one in each serving bowl. Save the broth.


Peel and mash the garlic. Put it in a saucepan with 1 c vinegar and ½ c broth.  Bring to a boil and reduce heat. Gently boil for 5 minutes.  Taste for the strength of the vinegar. Add more broth if a milder dish is desired. Warm the dishes in the stove and serve, God willing.