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Monday, December 29, 2014

GRAÑONES WITH SEMOLINA PORRIDGE

boiled semolina grains, grouts. See sémola. [Nola. 1989:xxi-4:lxxi-1; and Nola/Iranzo. 1982:169]

Clean Semolina Grain
Photo by: Lord-Williams
SEMOLINA PORRIDGE ADAPTED FROM NOLA’S xxi-4 POTAJE DE SEMOLA 

Ingredients

2-3 oz semolina
½ c almonds
2 c chicken broth
1 tsp saffron mashed and diluted
1 tbsp brown sugar
salt to taste


Preparation

Grouts - Semolina Porridge
Photo by: Lord-Williams
Wash semolina two or three times until clean. Pour it from one bowl to another to see if any dirt remains and remove it. Put it in a pot.

Grind peeled almonds in a food processor. Add chicken broth, continue grinding and strain though a cheese cloth. Add this to the pot with the semolina and stir until it thickens. Add ground sugar and pour into bowls.

Note: semolina or barley or other grains for porridges were made with chicken broth to enrich them. If made with almond milk or with only broth, it is not necessary to add sugar.

If yellow porridge is desired add mashed saffron dissolved in broth. Make sure that the porridge is well salted.




Friday, December 26, 2014

GRANOS DE GRANADAS WITH A POMEGRANATE SAUCE TO DIE FOR!

Pomegranate - The Jewels
Photo from: Soma Rathope
small seed grains contained in pomegranates. These are sour and usually dried to reduce the size. They and pomegranate juice were used in sauces in which the cinnamon flavor dominated. Generally, 8the sauces were served with roast fowl. [Nola. 1989:xxxi-1; and Nola/Pérez. 1994:198-199]

SAUCE FROM SOUR POMEGRANATE JUICE ADAPTED FROM NOLA #xxxi-1 SALSERON DE ZUMO DE GRANADAS AGRAS

Ingredients

1 c seeds from sour pomegranates
1 hen’s liver
8 egg yolks
1 oz cinnnamon
4 oz sugar

A Simply Gourmet Sauce!
Photo by: Lord-Williams
Preparation

Remove the seeds from the pomegrantates and thoroughly extract the juice from them. Grind a roasted hen’s liver in a mortar or food processor with 8 egg youks. (When well ground strain through a woolen cloth.[1]) Pour this into a pot or earthenware dish. Add ground cinnamon and after heating it add sugar.

When the sauce thickens remove it from the heat and serve it with fowl instead of peacock sauce. This is a recipe that can be made quickly.


[1] This was not done as the food processor left a smooth mixture.

Wednesday, December 24, 2014

GRANADAS ALBARSES WITH CAMEL COLOR SAUCE FOR MEATS

Pomegranate
white instead of the usual red type
Photo from: Choo Yut Shing
almost white, very sweet grains, a variety of pomegranate with a pale rind. [Nola. 1989:xxxviii-2; and Nola/Pérez. 1994:198]

CAMEL COLOR SAUCE ADAPTED FROM NOLA’S  xxxviii-2 SALSA CAMELLINA

Ingredients

2-3 white pomegranates (enough to make 1 c juice)[1]
1 slice of bread or ¼ c breadcrumbs
1 tsp freshly ground cinnamon
4 lumps of sugar

Preparation

Open the pomegranates and extract the seeds. Put them on a very clean linen cloth. Press the seeds to extract the juice.

Toast bread and soak it in the juice. Add cinnamon and grind all in a mortar or food processor. Dilute it with pomegranate juice or vinegar, which is not strong. Heat, sitting constantly until thick. Prior to boiling add sugar.
 _____________________________
[1] or ½ c vinegar with ½ c water

GRANATE A STONE TO PREVENT POISONING WITH A MEATBALL DISH FOR DAINTY FINGERS

Sortija corona interna granate
(Crowned internal granite ring)
Phoot from: Caracola de Corales
 granite. As it is a cold stone, during the Middle Ages, it was mounted in a ring worn on the ring or baby finger of the right hand to absorb heat and thus prevent poisoning from meat and blood. See manos, comer con. [Alonso Luengo. 1994:44]

A SIMILAR MUTAJJAN WITH MEAT BALLS ADAPTED FROM HUICI’S TRANSLATION OF 13TH C AL-ANDALUS #248 OTRO FRITO IGUAL CON AL-BONDIGAS, pp  148-149



Ingredients:

Meatballs with Saffron Ready to Fry
Photo by: Lord.Williams
Make meatballs, as per recipe #4 “A Meatball dish,” p 17:

1 lb ground beef
1 tbsp juice from ¼ onion mashed
1 tsp olive oil
1 tbsp murri
¼ tsp white pepper
1 tsp dried cilantro
½ tsp cumin
1 tsp saffron
1 raw egg
olive oil for frying

For the remainder of recipe #248, pp 148-149:
6 eggs
1 tbsp vinegar
1 tbsp murri

Garnish
1 tbsp chopped rue

A Dish for Dainty Fingers
Photo by: Lord-Williams
Preparation

Mix all the meatball ingredients for meatballs as per recipe #4 and make small meatballs. Fry until brown.

Then beat eggs, pour them over the meatballs and leave them until set; sprinkle with a mixture of warmed vinegar, murri and 1 tbsp water and garnish with chopped rue.


If is made separately, arrange the meatballs with the broth in a serving bowl and pour scrambled eggs over them, sprinkle it with the mixture of warmed vinegar, murri and water and garnish with rue.

Friday, December 19, 2014

GRANADAS WITH POMEGRANATE JUICE RECIPE WITH MEAT

Pinegrabate Flower .......
Photo from: Lucy (Ijucsu)
L. Punica granatum, Heb Sp mangrána, Eng. pomegranates (fruit). The word is derived from the Latin granate, the fruit, not the Moorish Kingdom in Andalusia. Although a native of Syria, the Persians cultivated and disseminated it throughout all areas capable of growing it including Andalusia.

The flower was one of the most loved in Muslim gardens of the 11th C in Al-Andalus. Seldom do pomegranates appear in medieval European recipes, outside of Spain, although they were familiar with granate. In Al-Andalus there was not a fruit basket without pomegranates and oranges. The pomegranate became a symbol of Muslim quality in Al-Andalus. A 12-13 C. manuscript claims that Mohammad said that Alpujarra, near Seville, was: “The city of the pomegranate; eat the pomegranate to make all bitterness and jealousy vanish.” (This is Granada.)

Pomegranate
Photo from: Muhammed Ali
There are sweet, sour and semi-sweet pomegranates. Villena instructs to peel off the leathery skin starting from each end. Then quarter the flesh and discard the cream colored membrane surrounding the seeds. Cut the flesh into small chunks saving the seeds as they were valued more than the fruit. Desserts made with them were thought to be the finest and most delicate. The north might have currants, strawberries and raspberries but the flavor of a pomegranate beats all, according Andalusians. Throughout Al-Andalus, the pomegranate was a fundamental fruit for cooking in general, from meats to fish, for the sick and the healthy and in cakes and sauces.

There pomegranate syrup was made with equal amounts of sweet and sour pomegranates and sugar boiled together until it thickened. This keeps indefinitely without refrigeration and is used for making a cold drink by adding water. By adding almond milk or water, it is used in blancmange or in roasts. The cold drink has been imbibed to quench the thirst.

Avenzoar claims making syrup with only bitter pomegranates was more efficacious than a syrup of sweat ones. It is prescribed for fevers and to lighten the body. It alleviates dry coughs and throat irritations. Avenzoar, however, states that its fundamental properties are to stop alterations of food in the stomach and to impede food from spoiling.

Pomegranate Juice
Photo by: Lord-Williams
Nola called for cajín (green, bitter pomegranates), also known to relieve high fevers and added to nine sweet and sour dishes (see agridulce) for which he gives recipes. Further, Nola wrote about a wine made with pomegranates and a juice made from the seeds and left to sit in the open air for one night.

During the first half of 11 C Aetios, the Greek physician, prescribed it for birth control. He advised men to smear it on their penises to avoid conception. It was given to pigs to eat for the same purpose. The bark from the root was prescribed as a strong purgatory to liberate oneself of rebellious humors and to kill worms. The seeds appear in Sommachia a dish consisting of sumac and lemons. 

They were shipped to northern European countries after they were dried. This was done by peeling the pomegranate. Another method was to leave the whole fruit with the seeds inside and dry it. Dried seeds resemble raisins. The English used them in a dish called “Berandyles”, a spiced soup of strained minced beef and chicken with the seeds sprinkled on top, which could have been of Arab origin. In Al-Andalus, pomegranates were obviously there by the 12 C and thought to be one of the most exquisite fruits given by God. The seeds were compared to diamonds and rubies. See camalma and semillas de granadas cocidas. [Aguilera. 2002:95; Curye. 1985:171; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 77; ES: Calle. “Poetas.” Sep 21, 01; Ibn Zuhr/García Sánchez. 1992:103; Nola. 1989: xviii-3:xxix-3:xxxi-1 etc.; Nola/Pérez. 1994:185; and Villena/Calero. 2002:23a:43a]

ANOTHER TABÂHAJIYYA[1] ADAPTED FROM HUICI’S TRANSLATION #253 OTRO ȚABÂHAŶIYA, p 150

Ingredients

Simply Delicious
Photo by: Lord-Williams
1 lb meat
1 c vinegar
½ c almonds
1 c pomegranate juice[2]
1 lump of sugar

Garnish:

1 tsp cinnamon

Preparation

Cut the meat up small and fry with oil and salt, and when it is brown, cook it until done in vinegar.

Pound a handful of almonds or walnuts and throw them on and gently boil a while.

Dissolve  a lump of sugar in pomegranate juice to eliminate tarness and sprinkle with cinnamon.


[1] Perry says this is a Persian name but neither he nor Huici explain the meaning.
[2] As pomegranates were not in season, ready made juice was used. As it was sweetened, sugar was not added.

Wednesday, December 17, 2014

GOTA CADUCA WITH RECIPE FOR CHICKEN WITH MUSTARD RECIPE


Epilepsy
Photo from: ilovepiana
gota coral, mal caduca, epilepsia, epilepsy. From Ancient times through 16th C at least, epilepsy could be referred to as "gout," “corral gout,” “senile gout,” or “decrepit bad,” which has lead to misinterpretations of Spanish documents. Gerard of Cremona described the disadvantages of frequent consumption of wines leading to alcoholism, which he thought often causes many serious diseases such as epilepsy.

Food stuffs to treat epilepsy include chewing French lavender (cantueso), celandine (celidonia), camphor (alcanfor), musk root (nardo) and rue (ruda).
Biel (hiel) also was thought useful for epilepsy. A bull’s bile was wrapped in a stone the color of saffron; this can be ground and drunk with wine. Blowing the powder into the nostrils clarifies the sight, checks the humors and tends to distil the eyes and is useful for epilepsy.


Partridge (perdiz) liver was dried and pulverized and drunk for epilepsy.
Avenzoar cautioned that cabbage (col) was the worst vegetable in existence for it generates epilepsy. Pliny prescribed mustard to cure all pains in any part of the body, lethargy and epilepsy, see mostaza.
 [Font. Plantas. 1999:982; and Laza. 2002:136]

CHICKEN WITH MUSTARD IN AN EARTHENWARE BOWL ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #237 HECHURA DE GALLINA EN LEBRILLO CON MOSTAZA, p 142

Ingredients

1 chicken or hen
Pliny's Cure All - Mustard Seed
Photo by: Lord-Williams
salt to taste
1 onion
6 sprigs cilantro
1 tbsp olive oil
1 tsp coriander seed
¼ tsp white pepper
½ tsp caraway

1 c cilantro juice
½  c vinegar
2 tbsp murri[1]
½ c almonds
4 eggs
1 tbsp fresh cilantro
1 tsp dried cilantro
1 tsp ground mustard[2]

Preparation

A Most Delicious Chicken Variation
Photo by: Lord-Williams
Cut up the chicken and place in a pot with salt and onion chopped and mashed in a food processor with cilantro, oil, coriander seed, pepper and caraway; heat until it boils.

After gently boiling for one hour, add cilantro juice, vinegar, and murri.

When the meat is cooked, grind peeled almonds and stir them with a raw egg, pepper, green and dried ground coriander and mustard; pour all this into the pan and add three egg yolks. Turn off heat and let rest for 20 minutes and serve, if God so wishes.


[1] See blog titled almorí published August 25, 2011 for recipe.
[2] The text directly translated means “prepared mustard,” which cannot be because the process of grinding mustard is not the same as today. The grinding process nowadays is a 19th century discovery. Mustard in this case, would be the equivalent of grinding mustard seed in a food grinder in the humble opinion of The Medieval Spanish Chef. It did turn out to be very tasty.