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Wednesday, August 30, 2017

POSTRE WITH A CREAMY PUDDING OR FLATBREADS

Fr dessert, Eng dessert. The French word literally means “a serving” as sweet food was distributed while the table was being removed from the hall. The Spanish word indicates the end of the meal (post). Desserts in Spain could consist of fresh fruit, stewed fruit, sweets, comfits, sweetmeats, nougats, turron and or pastries. Honey was used as a sweetener but by the 11th C sugar was common in Iberia. See azúcar de caña. [Gitlitz. 1999:252-253]

QURSAS[1] (SMALL ROUND FLATBREADS) COOKED WITH SOFT CHEESE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL-ANDALUS #223 RAFĪS COCIDO CON QUESO TIERNO, p 233

Stirring Mixture
Photo by: Lord-Williams
Ingredients

4 pita bread
4 eggs
8 oz or 1 c cream cheese
salt to taste
½ c honey
2 tbsp olive oil

Garnish
powdered sugar
cinnamon

Preparation

A Creamy Delight
Photo by: Lord-Williams

Crumble bread very fine in a processor. Add eggs and salt to taste.  

Heat honey, and skim it. Add oil and then add the breadcrumb mixture and cheese. Keep stirring it gently with a spoon, little by little, until the oil disappears.

Pour it a platter, smooth it, and sprinkle it with sugar and ground cinnamon.

IF SMALL FRIED FLATBREADS ARE DESIRED:

Do not add oil. Make small round cakes. Heat oil in a frying pan. When hot add cakes and gently fry.
Frying Small Round Flatbreads
Photo by: Lord-Williams


[1] In spite of the name “Qurzas” this recipe is a creaming pudding, not small round flatbreads.

HUICI’S TRANSLATION OF ANÓN AL-ANDALUS
#223 RAFĪS COCIDO CON QUESO TIERNO, p 233


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Monday, August 28, 2017

PORRADA -LEEK AND BARLEY POTTAGE

Leek and Barley Pottage called Poriola
used as Raven Pie Filling
Photo by: Lord-Williams

Eng leek and barley pottage. See puerro. [Anón/Grewe. 1982::126-127: ftn 2:LXXXXVI:127-128:Apè I:69:230-231; and Nola. 1989:xxvii-2:xxvii-3]

See blog titled celemín adapted from Sent Soví, Apè 69 Heaps Of Leek Purée Porrada pp 230-231; and blogs titled cuervo, adapted from Nola xxxvii-3. Potaje que de dice poriola published October 22, 2013 and November 1, 2013.

Friday, August 25, 2017

PORIOLA WITH 14TH CENTURY SAVORY RECIPE FOR ONION SAUCE

A Thick Yummy Onion Sauce
Photo by: Lord-Williams
puriola, porriol, (Cat), OF civé, MEng cyuee (it could also mean onion), Eng. onion sauce. The Catalan sauce basically consists of finely chopped scalded and slowly fried onion with wine and used for chicken and other roasted fowl as well as rabbits and boiled, baked or grilled fish. The English sauce for rabbits, at least, uses fried union, bread, broth, blood and vinegar. [Anón/Grewe. 1982:VIIII:68:LXXII:113:LXXIIII:114 etc; Curye. 1985:178; Gázquez. Cocina. 2002:198:ftn 247:229; Lladonosa. 1984:140; and Nola. 1989:xxxi-2]

See blog titled pasador published January 13, 2016 for Anon, Sent Soví delicious recipe
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LXXIIII Qui parla con se deuen donar pardius en ast ab poriola/”Partridge on a spit in onion sauce.”

ONION SAUCE ADAPTED FROM SENT SOVÍ APÉNDIX I, #56. PORRIOL, pp 225-226


Ingredients

Onion Sauce with Broth Added
Photo by: Lord Williams
1 large onion
1 tbsp lard
½ wine and ½ c vinegar[1]
½ tsp white pepper
salt to taste

Preparation

Rinse onion several times. Scald it and rinse again. Boil it in water and lard until soft. Save the water. Chop the onion and sautée in lard. Add the remaining ingredients. Bring to a boil and reduce heat. Simmer until the sauce thickens. Add water from cooking the onions if a thinner sauce is desired.

This sauce is served with partridges quartered. Eaters dip the meat into the sauce before consuming.
     


[1] Although this recipe calls for vinegar, wine was combined with vinegar to prevent it from being too strong for today’s tastes.

Wednesday, August 23, 2017

POR LA ORDEN - WITH A ROYAL LAMB MANJAR

Adding ingredients following
a specific order
Photo by: Lord-Williams
por orden,  in the same way or same procedure. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10; Nola. 1989:xiiii-4; Nola/Iranzo. 1982:47; and Nola/Pérez.
1994:207]

See blog titled cocinar for another version of the following recipe published October 4, 2013.

AN IMPERIAL DISH ADAPTED FROM NOLA xiii-4 MANJAR REAL

Ingredients
For 6 dishes

meat from a leg of lamb
3 qts broth           
½ c rosewater
1 c toasted almonds
1 c rice flour
1 tsp saffron
1 c rice flour
1 tbsp sugar

Garnish
2 tbsp sugar

Preparation

Boil meat in 3 qts broth. Remove from the meat from the pot saving broth.
Sprinkle meat with rose water while shedding it. Continue in the same order as the recipe for Blancmange.

Make almond milk by peeling toasted almonds and grind in a food processor. Add 1 qt broth and grind again. Strain through a cheesecloth and heat.

Mash saffron and dilute in a tablespoon of broth. Add this to the almond milk.

Grind 1 c rice to make flour. Heat the almond milk in a pot. Add rice flour little by little stirring constantly.  Add sugar and shredded meat. Continue cooking until the mixture is creamed.

Remove from heat and serve in individual soup bowls sprinkled with sugar.

NOLA xiii-4 MANJAR REAL






















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por la orden, por orden,  in the same way or same procedure. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10; Nola. 1989:xiiii-4; Nola/Iranzo. 1982:47; and Nola/Pérez.
1994:207]

See blog titled cocinar for another version of Nola’s recipe Manjar imperial/Imperial Dish, xiii-4 published October 4, 2013.

AN IMPERIAL DISH ADAPTED FROM NOLA xiii-4 MANJAR REAL

Ingredients
For 6 dishes

Meat from a leg of lamb
3 qts broth           
½ c rosewater
1 c toasted almonds
1 c rice flour
1 tsp saffron
1 c rice flour
1 tbsp sugar

Garnish
2 tbsp sugar

Preparation

Boil meat in 3 qts broth. Remove from the meat from the pot saving broth.
Sprinkle meat with rose water while shedding it. Continue in the same order as the recipe for Blancmange.

Make almond milk by peeling toasted almonds and grind in a food processor. Add 1 qt broth and grind again. Strain through a cheesecloth and heat.

Mash saffron and dilute in a tablespoon of broth. Add this to the almond milk.

Grind 1 c rice to make flour. Heat the almond milk in a pot. Add rice flour little by little stirring constantly.  Add sugar and shredded meat. Continue cooking until the mixture is creamed.

Remove from heat and serve in individual soup bowls sprinkled with sugar.






















The Procedure for Adding Ingredients
Photo by: Lord-Williams
por orden,  in the same way or same procedure. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10; Nola. 1989:xiiii-4; Nola/Iranzo. 1982:47; and Nola/Pérez.

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1994:207]

See blog titled cocinar for another version of Nola’s recipe Manjar imperial/Imperial Dish, xiii-4 published October 4, 2013.

AN IMPERIAL DISH ADAPTED FROM NOLA xiii-4 MANJAR REAL

Ingredients
For 6 dishes

Meat from a leg of lamb
3 qts broth           
½ c rosewater
1 c toasted almonds
1 tsp saffron
1 c rice 
1 tbsp sugar

Garnish
2 tbsp sugar


A Lovely Cream of Lamb
Photo by: Lord-Williams
Preparation

Boil meat in 3 qts broth. Remove from the meat from the pot saving broth.
Sprinkle meat with rose water while shedding it. Continue in the same order as the recipe for Blancmange.

Make almond milk by peeling toasted almonds and grind in a food processor. Add 1 qt broth and grind again. Strain through a cheesecloth and heat.



Mash saffron and dilute in a tablespoon of broth. Add this to the almond milk.

Grind 1 c rice to make flour. Heat the almond milk in a pot. Add rice flour little by little stirring constantly.  Add sugar and shredded meat. Continue cooking until the mixture is creamed.

Remove from heat and serve in individual soup bowls sprinkled with sugar.




NOLA xiii-4 DE MANJARES Y MANJAR REAL










































Monday, August 21, 2017

PONZOÑOSA, -O WITH NOLA'S RECIPE FOR EEL TART


OCast ponçoñosa, -o, Eng poisonous. [Nola. 1989:lxii-1]

EEL TURNOVER ADAPTED FROM NOLA'S lxii-1 MORENA EN PAN 


Delicious Turnovers with Orange Juice!
Photo by: Lord-Williams
Ingredients

1 eel
1 tsp ginger scrapings
1 tsp galingale
salt to taste

Garnish


juice from one orange

Preparation


If the moray eel is alive, be careful because its bite is poisonous; and if alive, beat it well tomake the bones descend to the tail; and then scald it like the conger eel; and then wash it with cold water and cut it in 1-1½ pieces. Sprinkle them with spices.

PREHEAT OVEN 400ºF/200ºC

 Bake about 25 minutes, until golden brown, When done, remove from oven and sprinkle with orange juice.  



                                                         NOLA'S lxii-1 MORENA EN PAN





Friday, August 18, 2017

PONDRÁS - PUT INGREDIENTS (INTO A POT)




Nola's Chunky Applesauce
Photo by: Lord-Williams
OCast pornás, Eng you will put, set, lay. [Nola. 1989:xvi-1; Nola/Iranzo. 1982:170; and Nola/Pérez. 1994:207]

For Nola's recipe "Pomada" (Applesauce) using this word see the following blogs:
       
Agua de rosas, published January 11, 2010.
En uno, published February 21, 2014.

Wednesday, August 16, 2017

POMADA - APPLESAUCE THE MEDIEVAL WAY

Nola's Puréed Applesauce
enriched with almonds
Photo by: Lord-Williams
pomade, applesauce. [Nola. 1989:xvi-1]

For Nola’s recipes see the following blogs:
            Agua de rosas, published January 11, 2010
            En uno, published February 21, 2014

Monday, August 14, 2017

POLVORÓN WITH A SPANISH RECIPE TO MELT IN YOUR MOUTH!

Fresh from the Oven
Photo by: Lord-Williams
tarta de polvorón (from polvo, dust), sweet or tiny cake, smaller than cupcakes, made with lard, flour and sugar and flavored to taste, baked and sprinkled with powdered sugar, flour and sugar prior to serving. Upon eating it melts or ‘turns to dust’ in the mouth. This was a typical desert in Al-Andalus, which was readily adopted by Christian Spain. Today it is found everywhere in the country. [Benavides-Barajas. Nueva-Clásica. 1995:289]THE 



MEDIEVAL SPANISH CHEF’S RECIPE FOR POLVORONES

Ingredients

1 ½ c flour
¾ c raw almonds
5 oz (1/2 c plus 2 tbsp) butter or lard
¾ c powdered sugar
½ tsp cinnamon

Garnish
½ c powdered sugar


Preparation

A Sweet to Melt in Your Mouth!
Photo by: Lord-Williams
PREHEAT OVEN TO 350ºF/175ºC
Pour flour out onto a cookie sheet. Toast it, moving it around to toast evenly. Leave in over for about 8 minutes. Remove and let cool.

Toast raw almonds on a cookie sheet for 8-10 minutes. Remove  from oven and pput almonds in a food processor. Grind until fine.

REDUCE OVEN HEAT TO 300ºF/150ºC

Cream butter, sugar and cinnamon in a large mixing bowl. Add flour and almonds. Continue mixing until dough if very crumbly.


Make a ball with the dough. Place it on a flat surface and flatten it until it is about ½” high. Cut little cakes with a cookie cutter.

Line a cookie sheet with wax paper. Place the cakes on this and bake 10-15 minutes. Do not let them brown as traditionally they are white. Remove the cookie sheet from oven when down and let cakes cool on the cookie sheet.

When cool sprinkle with sugar and serve.

Friday, August 11, 2017

POLVORIZAR - TO SPRINKLE WITH POWDER

Marzipan Fresh from the Oven
With Broth Drink for the Ailing
Photo by: Lord-Williams
 
polvorear, espolvorear, 1. to pulverize. 2. to sprinkle something powdered, such as ground cinnamon. [Nola. 1989: xxxiiii-4:xliiii-3; and Nola/Pérez. 1994:207]

See the follog blogs:

Aticas published September 13, 2011
Carnestolendas published August 31, 2012
Combinian published May 13, 2013

Wednesday, August 9, 2017

POLVORIZADO - PULVERIZED, POWDERED



Delicious Fritters Sprinkled with Sugar!
Photo by: Lord-Williams


polvorizado, pulverized, powdered, sprinkled. [Nola. 1989:xxx-5:xl-4: Nola/Pérez. 1994:206]

See blogs as follows:

Agrio published October 23, 2010
Gofio published December 8, 2012
Orelletes published December 21, 2016
among others

Monday, August 7, 2017

PÓLVERA DE DUQUE - DUKE'S POWDER

Duke's Powder
Photo by: Lord-Williams
pólvora dulce Cat. pólvora de duch, Eng “the duke’s powders.” This seems to be a corruption of pólvera dulce, sweet powder or sweet ground spices. Nola gives two recipes for this but these are the spices used when in making hipprocas. All that is lacking is the addition of  ½ red wine and ½ white wine white, see hiprocrás. On the other hand, it could be a sauce made with cloves, ginger, sugar and cinnamon. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01: ftn 9; Nola.1989:xiii-1:xiii-2; and Nola/Pérez. 1994:185:191:206]

For recipes see the following blogs:

Cardamomo, published Augusr 16, 2012
Escrúpulo published April 18, 2014
Garam masala published October 22, 2014

Friday, August 4, 2017

POLLO, - A, WITH RECIPE FOR CHICKEN BOILED IN LIME JUICE

Chickens
Photo by:  Lord-Willliams
OCast papillo, Cat poll,OCat pol, L. Gallus gallus, pullus, Ar. djaaj, MEng cheken, checonys, chicones, chekenen, cycchen,. Eng. chicken, pullet. In the 15th C the term referred to young chicken without indicating the gender. More chickens are domesticated than any other fowl in the world for the last 4,000 years at least. They are descendants from Indian wild jungle fowl. During medieval times, they were raised for their eggs, meat and feathers. Columbus took chickens to the Americas. See gallina.

[Anón/Grewe. 1982: XXVI:76-77:XXVII: 77:LXXXVII: 121; Benavides-Barajas. Nueva-Clásica. 1995:199; Curye. 1985:40:177; Ency Brit. 1998:4:Delusion:908:1b-2a; Essa. 1988:46:POLO:173; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:glos; Gázquez. Cocina. 2002:189; Montoro/Ciceri. 1991:202:84; Sas. 1976:493; and Villena/Calero. 2002: 22b]
Browning Chicken
Photo by: Lord-Williams

CHICKEN ADAPTED FROM IBN RAZĪN  SECCIÓN TERCERA, 
Cap. 2, #4 OTRO PLATO, LLAMADO, KÄFÜRĪYA, p 199

Ingredients 

1 chicken chopped
1 tsp rock salt
1 tbsp ginger scrapings or 1 tsp caraway
2 chopped onions
¼ olive oil
½ c almonds
2 c lime juice, about 12 limes[1]

Preparation

Chicken with Lime Sauce
Photo by: Lord-Williams
This is made exactly like lawzīya step by step: 

Select the chicken and seal with suet.  When browned put in a large pot. Sauté the onion and add that to the pot with a sachet filled with salt, ginger or caraway.

Peel almonds. Wash them in cold water and dry them with a towel. Mash them in a clean wooden mortar until a paste is formed.  Remove the oil produced and put them in a bowl Cover it to prevent dust from falling on them.  Turn them out into a large washbasin. 

Add 2 c water to the chicken. Bring to a boil.  Turn off the heat and strain the broth through a cloth. Return the liquid to the pot. Add the almond mixture to the pot, stirring constantly to dissolve the almond mixture. Add lime juice. Gently boil until the oil rises to the surface. Lower heat to simmer until done.

When the meat is cooked, serve on a platter with the sauce.


 IBN RAZĪN  SECCIÓN TERCERA, Cap. 2, 
#4 OTRO PLATO, LLAMADO, KÄFÜRĪYA, p 199




 IBN RAZĪN  SECCIÓN  SEGUNDO, Cap 2 #27 OTRO PLATO, 
LLAMADO LAWZĪYA ("PLATO CON ALMENDRAS"), p 165


Wednesday, August 2, 2017

POLEO, -A - PENNYROYAL

Pennyroyal
Photo from: Don Loire
L. Mentha pulegium and Preslia cervina, Fr. menthe pouliot, Eng. pennyroyal. The first scientific name is for the male and the second for the female which does not have a common name in English but it is used as much as the male. The female has purple flowers while those of the male are white. Pennyroyal is sharp and a little bitter. It was thought to be hot and dry. The leaves of both are used in infusions as a cure-all for toothaches and other pains, venomous bites, leprosy, gout, to expel afterbirth and dead babies, to thin the phlegm and to relieve vomiting and swooning.

Recently it has been discovered that mint, especially pennyroyal, contains pulegone, a substance which causes abortion. It was used in the Middle Ages to stimulate uterine contractions. Herrera explained that pennyroyal crushed in wine was placed on scorpion and other poisonous bites. Pliny advised that a wreath of it should be worn on the head to prevent giddiness. He thought it more effective than roses. Mixed with oil and vinegar, pennyroyal was applied externally for seasickness. The flower mixed with marrow from veal was used to cure piles and stop pain. It was boiled and drunk with wine to stop stomach aches and to produce urine. It also was thought to help expel stones. To help the spleen pennyroyal was recommended that it be drunk with honey and salt for pulmonary problems. It was thought good to put pennyroyal in the mouth and then spit it out. It was used to help to heal wounds.

Pennyroyal Drunk like Tea
Photo by: Lord-Williams
Al-Andaluand Nola only call for pennyroyal to flavor drinks and broth. Almond-meal porridge with pennyroyal was well known. Pennyroyal was a common ingredient for stuffing in “Hog’s Pudding.”  It was used to color food preparations green.

In England, it is seldom used today as the flavor is very strong. As the Latin classification indicates the name is derived from pulex, flea, indicating that it keeps pests way. Herrera stated that the smell of the smoke of the pennyroyal flower is what kills the fleas. Pennyroyal oil was put out for mosquitoes and gnats as an insecticide. It was used also as a strewing herb. It is placed between layers of clothing to keep the moths away.

Pulegium normally grows in humid areas with a thin soil layer rather than thick although its humor lets it grow in any type of soil. In Talavera there is so much that it does not have to be planted. Pliny said the best came from Carpentana which is in the province of Toledo but Herrera preferred that of Talavera, also in the province of Toledo. 

Pliny and Aristotle claimed that if pennyroyal is hung by the roots it will bloom when days begin to be longer. Herrera was certain that Celestina’s Moorish teachers informed her that when she wanted to animate a friend who was down, she should give him a dish of gachas with almond milk and pennyroyal which they taught her to make as the Spanish word for almond-mead porridge or “thick water” is talvina, from Arabic.

[Anón/Huici.1966:488:267-268:489:268; Curye. 1985:191; ES: Grieve. “Pennyroyal.” May 17, 04; Laza. 2002:169-170; and Nola.1989:xxviii-1: xxviii-2]



See blog titled acedera published October 15, 2010 for Nola’s recipe xxviii-1 “Madame’s Bruet” and galingal published October 31, 2014 for Nola’s recipe xxviii-2 “Good Bruet with Meat.”