Entradas populares

Wednesday, March 28, 2018

SALSAS FINAS

salsas de pavosalsas molidas, sharp saucespeacock sauces, ground sauces. These are spice blends. The spices may include, grains of paradise, cinnamon, pepper, nutmeg, cloves, ginger, nutmeg and mace. The only spice normally not included is saffron but there are exceptions. It should be noted that spices were weighed in apothecary ounces (i.e. 12 oz to 1 lb). Nola’s recipes can be confusing as he interchanges the word sauce with spice, when he actually means spice, as in his peacock sauce recipes. See onzas castellanas.. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01: glos; Nola. 1989. xi-2:xiii-2:xiii-3; and Nola/Pérez. 1994:209]

Monday, March 26, 2018

SALSA VERDE

OCat joliuertadajurvertjulivertada, Cat julivert, MEng verde sawse, Eng green sauce. It is an emulsified sauce. In Spain this consists of herbs, vinegar and juice from the meat to accompany roe deer and veal. Sent Soví and Nola call it jurvert for the use of parsley to make it green. Nola’s is quite thick using bread as a thickener. 

Green Sauce
Photo by: Lord-Williams
The English Curye recipe is very similar to Sent Soví and Nola’s calling for parsley, sage and mint with cinnamon, ginger, pepper, wine, vinegar. Sent Soví uses hazelnuts as a thinkener while Curye uses bread. Josef Martínez Llopis likens it to allioli but says it has more flavor. Vilanova recommends it for mutton. Hieatt explains that these recipes go back to Apicius at least who provides a similar recipe for a fish sauce. 

[Anón/Grewe. 1982:XXII:74:XXXXII:85:CLXVI:179-180:Ftn 1 etc; Apicius/Flower. 1958:IX:XI:215; Curye. 1985:IV:144:221;Martínez Llopis“Prólogo” 1982:18; Nola. 1989:liiii-1; and Villena/Calero. 2002:114]

See blog titled “manera, una” published February 24, 2016 for Nola’s recipe for a Parsley Dish and “cañarejo apio” for Sent Sovi’s recipe #CLXVI for a vinaigrette to accompany spit roasted mutton or goat published February 8, 2012. 


GOAT SERVED WITH GREEN SAUCE ADAPTED FROM SENT SOVÍ 
CAPÍTOL #XXXXII QUE PARLA CON SE DEUEN DONAR LOS POTATGES EN CONVIT, p. 85

Ingredients

1 lb slices of beef[1]

1 c honey
1 tsp saffron
1 c parsley sauce[2]
salt to taste

Preparation

Select slices of beef. If not available use goat. Grind well. Cover with honey mixed with saffron, mashed and diluted. Add parsley sauce and salt to taste.  


If the meat, which is to be used, is roasted on a spit, so not use slices of beef or veal but raw meat from a ram’s belly.

[1] If not available use goat.
[2] See blog titled "perejil" published Mar 15, '17 for recipe.


SENT SOVÍ CAPÍTOL #XXXXII 
QUE PARLA CON SE DEUEN DONAR LOS POTATGES EN CONVIT, p. 85


Friday, March 23, 2018

SALSA DE VINAGRE





Picorillo, A Colorful Dish with a Vinaigrette
Photo by: Lord-Williams
Ar. tahineh, vinegar sauce. Vinegar with oil and spices has been used to marinate meat and as a sauce when cooking meat. 

It was used in pharmaceutical preparations by mading into a syrup or mixing it with wild onions. Pure white vinegar is used with green grapes and added in sweet dishes; vinegar is necessary in dishes when a crust is formed. 

Vinegar does not damage the stomach. It gives strength and flavor to whatever is combined with it when used to relieve or to decrease fever. 

When vinegar is added to skigag, it reinforces the acidity a great deal, and it regulates acidity when used with sweets and greasy foods. It was combined with green grapes and used as a pure sauce, not mixed with water, for sweet dishes. [Anón/Huici.1966:14:21-22:16:23:129:88 etc; and Austin. 1964:77]

See blog title “picorillo” published April 24, 2017 for Huici’s recipe #14 A Vinaigrette and  blog titled “jato” published July 6, 2015 for #16 A Sweetened Vinaigrette.

Wednesday, March 21, 2018

SALSA DE PAUO - PEACOCK SAUCE


peacock sauce. With blancmange and mirrauste, Nola believed it was one of the three most important recipes a cook should know. It really was not a sauce but a dish in itself consisting of peacock, capon or hen livers, almonds and toasted bread soaked in vinegar or orange juice, ground and strained. It was seasoned with ginger, cinnamon, cloves, grains of paradise and saffron and sweetened with sugar. [Nola. 1989:xiii-3]

Ingredients (for 5 bowls)

1 lb toasted almonds
2 livers from peacocks, capons or hens
1 c toasted breadcrumbs
1 c orange juice or white vinegar
2 egg yolks for each bowl
salsa fina or mixed spice[1]

Garnish
sugar
cinnamon

Preparation

Mash almonds in a mortar. Cook livers and mash them in a mortar with the almonds. Soak breadcrumbs in orange juice or white vinegar.  Add them to the liver and almond mixture. Mash this and add egg yolks Add spices and strain the sauce. Put it in a pot with sugar. Taste the sauce. It should be somewhat bitter. Heat and pour into bowls. Garnish with sugar and cinnamon.

[1] 25 gr ginger, 5 gr cinnamon, 3.5 gr white pepper,  3.5 gr cloves, 0.750 gr mace,  0.750 gr nutmeg, 5 gr saffron.







Monday, March 19, 2018

SALSA DE APIO - CELERY SAUCE

a Catalan celery sauce, a “peasants’ remedy” for Valencians. The English over the centuries have used it as gravy, a cream sauce and a béchamel to accompany fish and fowl. [Alonso Luengo. 1994:41; and Cassell’s n/d:114]

THE MEDIEVAL SPANISH CHEF'S VERSION OF CELERY SAUCE WHICH IS A SOUP

Ingredients 

1 c finely chopped celery
¼ c butter
2 garlic cloves
¼ c flour
2 c whole milk
Celery Soup
Photo by: Lord-Williams
salt and pepper to taste
1 tbsp lemon juice

Preparation

Sauté the celery in the butter. Peel and mash garlic and add it to the celery, continue sauteing for a total of 5 minutes.

Slowly add flour, stirring continuously, until the mixture is lump free and smooth.

Add the milk and stir constantly until sauce thickens. Add salt and pepper to taste. Stir lemon juice. 


Remove from heat and taste. Add more seasoning if necessary.

Friday, March 16, 2018

SALSA COMÚN - A MIXTURE OF GROUND SPICES

salsa fina, mixture carefully weighed and finely ground spices. These, in the Middle Ages as today, were weighed or measured carefully, ground and then sifted through a fine sieve. [Lladonosa. 1984:71:159]


Josef Lladonosa’s salsa fina consists of: 


Spices to be Mixed Together Including:
Ginger, Saffron, Cinnamon and White Pepper
 25 gr ginger
  5 gr cinnamon
  3.5 gr white pepper
  3.5 gr cloves
  0.750 gr mace
  0.750 gr nutmeg
  5 gr saffron