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Wednesday, May 30, 2018

SEPARADO WITH RECIPE FOR SCRAMBLED EGGS

Whites that don't protest
Photo by: Lord-Willliams
OCast ralo, Eng separated. [Villena/Calero. 2002:63a]

A recipe that does not require eggsercise unless you want them funny side up: 

Scramble eggs by cracking the egg shell. Do not crack up, just crack the egg shell.

Separate the yolks from the whites. Contrary to humans, egg whites do not not normally protest. Do not scramble yourself. Stand still. 

Put the egg whites in a frying pan. When they start to set, scramble them. Remove from heat. Fluff the whites. Remove them from the pan

Break the yolks into the pan. Take care, they may be practical yokers and if they see the frying pan they may scramble. Fold in the whites. 

If coooking on an empty stomach, eat one egg no more as then your stomach won’t be empty.

Monday, May 28, 2018

SEÑORES CON SALVA

Performing the Salva
Photo by: Lord-Williams
dignitaries who perform the assay, i.e. who taste the food and drinks to insure no poison is being given to royals or high dignitaries. See salva. [Nola/Pérez. 1994:210]

Friday, May 18, 2018

SEMBRAR WITH CHICKEN SPRINKLED WITH SALT

Sprinkled with Salt and
Barded with Bacon, Egg and Flour
Photo by: Lord-Williams
espolvorear, to sprinkle, dust, scatter. 

Sembrar actually means to sow but Nola uses the verb to mean sprinkle.  [Nola. 1989:xx-2; Nola/Iranzo. 1982:171; and Nola/Pérez. 1994:210]

See blog titled “anda” published September 29, 2011 for Nola’s recipe xx-2 for “Armored Hen.”


Wednesday, May 16, 2018

SEBO

Hairy Woodpecker at Feeder #3
From: Clyde's Pics
suet, fat, hard solid grease extracted from lamb, beef, goat and other animals or fowl. Fatty areas without veins or arteries are heated to clarify until the fat liquefies. It is strained and left to harden. Hard, solid and crumbly fat is found around kidneys and loins of animals

This is melted down to make tallow candles and for cooking. Mutton fat was clarified with vinegar to remove the muttony taste. Lemon juice was added when warmed and creamed before serving. Suet is used to grease tins and griddles, in meat, poultry and fish dishes, in pie crusts and cake making. 

A Perfect Dish for Grand Occasions
Photo by: Pedro Pablo Montero


Avenzoar advised that suet from cranes is good for illnesses caused by cold. That of camels is the thickest, which gives the impression that it has solidified when hot. He also claims that hedgehog suet alleviates pain caused by cold. It is useful against tetanus and facial paralysis. He continues that if mixed with balm and rubbed on the penis, it will become excited. 

[AUT:III:1976:O:6:58; Hartley. 2003:63-64; Ibn Zuhr/García Sánchez. 1992:52:56:82 etc; Nola. 1989:xxv-2;  and Trapiello. 1994:139]

For Nola's recipe xxv-2, Thick Gourds in Meat Broth,  see blog titled "novia," published November 11, 2016.







Monday, May 14, 2018

SEA WITH NOLA'S RECIPE FOR GOOSE SAUCE

to be permanently as opposed to este, to be temporarily as in “the meal should be (este, temporarily) good if it can be (sea, permanently) lamb.” [Anón/Huici. 191965:133:91.Nola. 1989:xiii-3:xxiii-2:xiiii-2 etc; and Nola/Pérez. 1994:209-110]

For Nola’s recipe xxxvi-1 see the Medieval Spanish Chef’s blog titled “higo” published September 3, 2015. 

NOLA’S GOOSE SAUCE THAT SHOULD BE SWEET AND SOUR ADAPTED FROM xxiii-2 SALSA DE ANSARONES

Sweet and Sour Goos Sauce
Photo by: Lord-Williams
Ingredients

½ c almonds
2 goose or chicken livers
1 qt chicken broth
1 tbsp sugar
1 tsp mixed spices

Garnish
1 tbsp sugar 
½ tsp cinnamon

Preparation

Select shelled almonds and mash them in a mortar. After that boil goose or chicken livers in chicken broth. Mash the livers with the almonds and then blend them with chicken broth. Strain this into a pot with sugar and stir with a spoon. Add mixed spices, except saffron. The sauce should be sweet and sour. Pour into soup bowls and sprinkle with sugar and cinnamon.

NOLA’S xxiii-2 SALSA DE ANSARONES
















































Friday, May 11, 2018

SAZÓN

The Author with 
Aging Sausages made by her 
Photo by: Lord-Williams
maturity, aged, ripe, seasoned, ready, al dente, firm to bite. [Anón/Huici.1966:214:392 and ES: Lord. Various dates. Blogs titled “salchichas,” “salchichón,” “salsa de pauo,” etc.]




























Wednesday, May 9, 2018

SARTÉN WITH A 13TH CENTURY RECIPE FOR STUFFED EGGS

frying pan. In the Middle Ages, it was made of iron, was wider than the depth and had two basket shaped handles, like the paellera today. It was used to bake, fry or toast. See miglā.[Gázquez. Cocina. 2002:43]

A REMARKABLE RECIPE FOR STUFFED AND FRIED EGGS[1]
ADAPTED FROM THE ANÓN AL-ANDALUS #247 GRITO RELLENO NOTABLE, p 148

Frying Pan
Photo by: Jennifer Dubernas


Ingredients

1 lb veal or other meat
1 tsp various spices 
½ tsp cumin
1 onion
1 tbsp. cilantro
salt to taste
1 tbsp vinegar
1 tsp murri
olive oil for frying
10 eggs

Garnish

1 tbsp chopped rue

Preparation

Chop the meat into small pieces. Put it in a pot and add spices and a little cumin, an onion, mashed with cilantro, salt to taste, 1 tbsp vinegar and a little murri. Cook until done. Remove the meat from the sauce and fry it in a frying pan with olive oil until toasted: then add as many eggs are necessary to fill the pan and beat them well. Add them to the frying pan and cook until thick and set. Then put the sauce in the frying pan and lift up edges with a spoon to let the sauce run underneath. Simmer until thick and smooth. Turn it out on a platter. Sprinkle with rue and serve, if it so pleases God. You can make this with meatballs, which is good.

[1] David Friedman calls this dish “Stuffed Mutajian.”

Monday, May 7, 2018

SARNA

Fox mange
Photo from: Carl Monopoli


itch, mange or scabs. Avenzoar maintained it could be caused by the humors of old goats, cabbage, clay pots used more than once and earthenware pots used more than five times for cooking foods. [Ibn Zuhr/García Sánchez. 1992:56:84:148]

Wednesday, May 2, 2018

SANO, -A, WITH RECIPE FOR HARĪSA

nutritious, wholesome, healthy, not broken or maimed. According to Nola, healthy herbs are parsley, marjoram and mint.Nutritious foods include megrim fish, wheat, garum harisa, gourd flours and sesame seeds. Anón Al-Andalus.1965:393:215-216; 394:26; and 395:216-217; Nola. 1989:lv-1; and Nola/Pérez. 1994:209]

HOW TO MAKE HARĪSA ADAPTED FROM ANÓN. AL-ANDALUS,#394 SU MODO DE HACERSE (HARĪSA) p 216


Ingredients
Harisa Mutton
Photo by: Lord-Williams

1 c wheat
1 lb. red meat
1 lb fat

Garnish 

Ground cinnamon

Preparation

Soak wheat in water. Pound it in a wooden or stone mortar until the husks are separated from the kernels. Then shake it and put the clean wheat in a pot with red meat. Cover with water. Heat and cook until the meat falls apart. Then, forcefully pound the meat and the wheat with a mallet specially made for this purpose until blended. 

Pour fresh fat over this until covered. Beat again until mixed. When the fat begins to separate and floats to the top, pour it on a platter and cover with freshly melted and salted fat; sprinkle with ground cinnamon and eat at will.


AL-ANDALUS,#394 SU MODO DE HACERSE (HARĪSA) p 216