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Friday, December 22, 2017

REQUESÓN WITH A SIMPLY DELICIOUS SNACK FOR RICOTTA CHEESE

whey cheese, ricotta. Curd cheeses and butter are made by curdling leftover whey.  [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 20 ES: Lord-Williams. "a una amno." Nov 10, 10; "cobijada." Jan 3, 13; "crujar." Sep 16, 13;  and Nola. 1989:xiiii-5:xlv-2]

Straining off liquid from ricotta cheese
Photo by: Lord-Williams
ANOTHER DISH MADE FROM RICOTTA CHESSE ADAPTED FROM MARÍN'S TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS SEC 2. OTRO PLATO QUE SE HACE CON REQUESÓN, p 258

Ingredients

½ lb ricotta cheese
salt to taste

Garnish

About 6 olives
About 12 capers
1 heaping tbsp. lime preserve[1]
black caraway
1 tbsp olive oil
1 tbsp chopped chives

A Uniquely Delicious Snack
Photo by: Lord-Williams
Preparation

Select ½ lb or more whey or ricotta as needed. Put it on bed of esparto grass and cover. Strain it to insure that as much liquid as possible is released. Remove the whey from the bed and rub it by hand over a horsehair strainer with a dish to catch the drippings underneath.[2] Put the ricotta cheese in a dry new earthern ware pot that has not been moistened with water and mix it with salt.[3]  Set aside until ready to use.

When ready to eat put it in a bowl and extend it over the surface with a spoon. Pick up small portions of the cheese and place them along the borders of the bowl. Garnish the borders with olive oil and capers and in the center place lime preserves and decorate with a little black caraway. Sprinkle with olive oil  and chives.

This recipe cannot be saved. It is most delicate and must be consumed immediately but it is a must as an extrememly simple and tasty appetizer served on slices of bread or crackers.


[1] As lime preserve was not available, orange marmalade was used.
[2] Nowadays it just mashed in a strainer if there is any liquid.
[3] Salt was not added as comercial ricota today has plenty.


MARÍN'S TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S
RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA 
Y LOS DIFERENTES PLATOS 
SEC 2. OTRO PLATO QUE SE HACE CON REQUESÓN, p 258


Friday, December 15, 2017

REFECTORIO WITH A HUMBLY DELICIOUOS RECIPE FAVA BEANS

Refectory
Photo from: Roy Jenks
L. refectus (refreshment), Eng refectory, dining room in convents and monasteries. Generally, is was a rectangular room, 160 feet (49 m) long by 35 feet (11 m) wide in the side of the cloister opposite the church. Long picnic like tables with benches lined the length of the room. There was a pulpit for a monk to recite religious material during the meal.  Rectories existed long before 14th C. when Alfonso X of Castile issued Las Partidas, Law I, 7 ordering that sick friars eat in the infirmaries while all others were obliged to eat in the refectories.

Two courses were offered but stewed fruit was added when available. Dishes were simple consisting of one quart of wine, bread, legumes, vegetables and fish from their ponds. Meat was served on Sundays and some religious holidays when permitted by the order. Many religious sects prohibited meat to all but the sick. [Gázquez. Cocina. 2002:46]

A DISH OF DRIED FAVA BEANS ADAPTED FROM MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS SEC 8 CH 1, #4. PLATO DE HABAS SECAS (BAYSĀR), p 79

Ingredients

Humbly Delicious
Photo by: Lord-Williams
1 c dried fava beans
1 tsp soda
¼ c olive oil
1 chopped onion
1 head of garlic
1 tsp cumin
1 tbsp cilantro leaves
1 tsp fennel seed
salt to taste

Optional:
¼ c olives or chopped onion
1 tsp chopped rue

Garnish
1 tsp cumin
 tbsp. olive oil

Preparation

Soak fava beans in water with soda overnight.

Wash fava beans in with warm water several times. Cover them with oiive oil and put them in a pan greased with olive oil.  Cover with water and add chopped onion, peeled and mashed garlic, cumin, cilantro and fennel. Bring to a boil. Lower heat and gently boil, stirring with a spoon until the beans are soft. Remove garlic and onion. Add salt to taste. Put them in a serving bowl and sprinkle with cumin and oil. If desired, the olives or sliced onions can be sliced and served with the beans as well as rue.

MARÍNS TRANSLATION OF IBN RAZĪN AL-TAĞĪBĪ’S RELIEVES DE LAS MESAS, ACERCA DE LAS DELICIAS DE LA COMIDA Y LOS DIFERENTES PLATOS 
SEC 8 CH 1, #4. PLATO DE HABAS SECAS (BAYSĀR), p 79





Wednesday, December 13, 2017

REDOMA - A WINE JUG FOR THE BANQUET TABLE


Wedding at Cana (detail)[1]
Photo from: Faces of Ancient Europe


OLeon arrotoma, Hisp Ar rat úma (bottleneck), Eng wine jug set on the banquet table. It was commonly used in Leon during the 10th C . [Sánchez-Albornoz. 2000:132:146]


[1] Note: The servant is using a large jug of wine to fill a “redoma,”  or wine jug, which will be placed on the banquet table in the background.

Tuesday, December 12, 2017

RESSOLES WITH A RECIPE FOR GOAT RISSOLES


resoles, OCast resola, raroles, OCat frexols, ffrexols, mercies, Cat rissoles, Gal freixó, MEng risshewes, rysshews, Eng. rissoles, chitterlings, small intestines of beasts such as pigs. Originally, they were fritters prepared that were fried or boiled or they are sometimes filled with mincement or forcement to make sausage. Later the stuffing became known as rissoles, with or without the encasings. They can be composed of giblets from different meats, liver, cheese and other mixtures including fish, vegetables and fruit. Then it is cooked in lard or oil. They were common in Europe and still are made today.

They are described in Sent Soví in Chapter VI as goat sausage. The goat is stuffed with it instead of the intestines. In Chapter CXXI, they are made with mutton or pork and covered with eggs if desired. Recipe CL “Qui parla con se ffan resoles de paste e d’ous e de fformatge,” is for cheese fritters. Nola makes breaded or unbreaded rissoles and bakes them rather than frying them.

Anderson describes those of England as rolled fried thin pastries or small thick cakes containing chopped meat or fish and mixed with breadcrumbs.  At the same time one 15th C Harleian MS. 4016 recipe for them consists of making fruit cakes and frying them, while another calls for marrow. Currently, Joesf Lladonosa uses goat meat and covers it with strips of the peritoneal membrane (the membrane covering the abdominal cavity). See buñuelos.

[Anon/Anderson. 1962:69; Anón/Grewe. 1982:IIII:65-66:VI:66-67:ftn 3:XII:70 etc; Austin. 1964; ES: Lord. “dárselo.” Nov 29, 13; “edulacorantes.” Jan 29, 14: and “falda.” Nov 7, 14 etc; Gázquez. Cocina. 2002:158:ftn 223; Lladonosa. 1984:126:159; Nola. 1989:xxiii-4:48]

Chitterling sausage and pate,
Lannion, Brittany, France
Photo from: Joel Abroad
HOW TO MAKE CHITTERLINGS, LLADONOSA’S LA COCINA MEDIEVAL, COMO HACER RESOLES DE CABRITO, p. 126

Ingredients


Wash the stomach and intestines of a kid. Scrap them with a knife and scald them in boiling water.

When clean cut into small pieces and do the same with the heart and bacon, without skin. Gently fry in a pot with a little olive oil and season with sat and a mixture of spices.  Remove this from the pan. Drain off excess grease and add slightly beaten eggs.

Separate the peritoneo from the belly and scald it in ht water taking care that it does not break. Cut it into pieces according to the desired size and extend them on a table top. Place the mixture on top. Wrap them with the pieces of pertioneo. Fry them in a little grease or olive oil until golden brown.

Serve on wooden plates.