Entradas populares

Wednesday, October 21, 2015

LECHE DE ALMENDRAS WITH 14TH CENTURY EEL SOPPES


Almond Milk
Photo by: Lord-Williams
OCast almēndrate, OCat amellat MEng almaund mylke, Eng almond milk. The almonds are ground and mixed with a liquid such as water, broth or wine and strained through cloths (draps de lli). Almond milk is of Arab origin, which came to England either through the crusades or from Spain, not Italy or Greece. Apicius has no recipes for it although he has several recipes that include toasted almonds.

Almond milk was used extensively in Arab cooking and became most common in Spanish cuisine as it is a nourishing substitute for animal milk, which was prohibited on fish days. The use of almond milk extended throughout Europe as a basic ingredient for blancmange. Further, is used as a thickener. Traditionally, in Madrid, almond milk soup served on Christmas Eve. In Malaga today it is the liquid in a white garlic soup, which is served cold. See manjar blanco.

[Anón/Grewe. 1982:CLXXXVII:191-193; Curye. 1985:7:ftn2:169; Gázquez. Cocina. 2002 :78:95:96 etc; Gitlitz. 1999:19; Martínez Llopis. Historia.1981:152:155:158; Nola. 1989:xvi-3:xviii-5:xx-1 etc ; Lladonosa. 1984:131:158; Lladonosa. 1984:131:158; Nola/Perez. 1994:119-120:200; Perry. “ Isfīdhabāj.” 2001:263; and Rodison. “Venice” 2001:209]

EELS IN ALMOND MILK ADAPTED FROM SENT SOVÍ CAPÍTOL CLXXXXVIII. QUE PARLA CON ANGUILA EN AST QUINA SALSA S0I DEU FFER AB AMELLES, p 203

Ingredients

Cutting up Baby Squid for Almond Milk Soppes
Photo by: Lord-Williams
1 lb eels[1]
1 c raw almonds
1 qt fish broth or cream
1 tsp saffron mashed and diluted in broth
¼ tsp white pepper
1 garlic clove mashed.

Preparation

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.  Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered,  40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry. Chop into chunks.
Mash almonds and mix them with broth from boiling the eels. Strain them through a cheese cloth. Add spices and garlic to the broth. Bring to a boil and pour over the chopped eels. Serve warm.



[1] Calmari or baby squid were used. Also this recipe would richer with the addition of more shell fish such as shrimp, mussels and clams.

No comments:

Post a Comment