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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 25, 2018

SENT SOVÍ LLIBRE DE , WITH ITS MUSTARD RECIPE


Book of Sweet Taste. This is a Catalan recipe book. The surviving manuscript is from 1324 but it is thought to have been written during the 13thC. It is one of the oldest Christian documents on this subject if not the oldest. The author is unknown. Two copies survive today. One is in the University of Barcelona and the other is in the University of Valencia. It has been maintained that this manuscript had the greatest impact on Medieval and Renaissance Mediterranean cooking and on Rupherto de Nola’s early 16thLibro de Cocinain particular who repeats numerous recipes from the 14thC work expounding upon them in greater detail.


Further Sent Soví provides the first treatise on the art of carving as opposed to hacking meat as elsewhere in Europe, which lead to greater refinement in dining. With variations Catalan cooking continues to be based on Sent Soví with its wide span of recipes, flavors and culinary refinement. It is a composite of recipes of Arab origin such as pasta, rice, eggplant, almond milk, escabeche, sweet and sour dishes, nougat candy with found ing elements of the Catalan cuisine such as the picada (chopped food) and the sofrito (stir fried)It had fundamental influence on all Christian European culinary world especially in Naples, Sardinia and Sicily, Aragonese dominated regions in Italy, Languedoc and Provence in southern France and Castile.


[Anón/Grewe. 1982: entire. Martínez Llopis. Historia. 1981:155; and Martínez Llopis“Prólogo” 1982:7-12:26]

SPEAKING ABOUT OUR MUSTARD ADAPTED FROM ANÓN. SENT SOVÍ[1]"QUI PARLA CON SE FFA MOSTAZA NOSTRADA". p. 177

Ingredients for French Mustard
French Mustard
Photo by: Lord-Williams

1 tbsp mustard seed powder[2]
1 slice of bread
¼ c broth or vinegar
1 tbsp honey or sugar

Preparation

Grind mustard seeds into a powder[3]. Temper it with bread soaked in broth. Add honey or sugar. If making French mustard, temper it with vinegar.


SENT SOVÍ #CLXII QUI PARLA CON SE FFA MOSTAZA NOSTRADA. p. 177



[1]Mustard  prepared with dry mustard, which is hard to find today. If unavailable use French mustard.  Mustard seeds were popular during the Roman period, see Pliny XIX, XLIV, 171 and Columella XII, 57. See Anón/Huici for a detailed recipe from the 13th C Al-Andalus era, #130 p. 88. Huici instructs that mustard seeds were ground with almonds and vinegar in which kebabs and other heavy fatty foods were soaked. Sent Soví provides another recipe using “mustard, in Chapter 20, p 73 and lists“mustard” inthe first Apendix. Nola also provides a recipe for “mustard,” see l-1 and l-2., the process of which takes up to a year. Nola uses wine and adds cloves, ginger and cinnamon.

[2]Mustard was prepared by pounding it with a pestle in a mortar. See Nola 1-1 for instructions for preparing mustard and 1-2 for French mustard as outlined in blog titled “cantaro” published July 20, 2012. The mustard known today was not available until 1720 when a Mrs. Clements from Tewkesbury milled it like wheat. She then presented it to King George I, who loved it. 

[3]Today, it is very difficult to find mustard powder for sale. Use the common mustard sold which is a cream if powder cannot be found or if one does not happen to have a mustard bush growing in his backyard!


Wednesday, May 23, 2018

SÉMOLA WITH RECIPE FOR SEMOLINA PORRIDGE

Semolina Today
Photo by: Lord-Williams
L.Triticlim aestivlum,simila(flour), Eng. semolina, hard wheat, cracked wheat. The purified middlings or endosperm of durum wheat grains after it is coarsely ground into flour particles. Semolina is mixed with water to make pasta especially, for bread doughs especially flatbread, a paper thin type, dessert doughs for fritters, pies and cakes, an ingredient for milk puddings, meat dishes cooked in doughs or breadcrumbs and pottages, and groats. 

Semolinawas not known to the Romans or to the Greeks. The Berbers of north Africa were the first to use it in cooking dishes calling for flour, to make gachasor polentas (gruel or porridge made with semolina flour and milk or water) and later in the 10th C couscous. Qatayed or Katayef is commonly served during Ramadan in Levante as a dessert. It is a type of sweet dumpling filled with nuts or cream. 

Berbers also invented macaroni and noodles before the 13th C. This is a very important fact because semolina and its products can be stored for various years. Then governments and speculators stored this food for long periods to counteract wheat famines and to reduce inflation caused by demand. See candeal, fideos, gacha, grañones, polentaandtrigo duro. 

Semolina Porridge
Photo by: Lord-Williams
[Anón/Huici.1966:119:81-82:142:96-97:147:99 etc;Castro. Alimentación. 1996:177; ES: Decker. “Which”. Jun 14, 01; ES: Lord. Granones.Dec 29, 14; and Holleja, Jan 4, 15; ES: Organic. Apr 14, 03; Ibn Razīn/Granja. 1960:1:19:6:19-20:60:22 etc. 1960 etc; Lord. Hispano. May 24, 06; and Nola. 1989:xxi-4:lxxi-1]

See Lord-Williams blogs, as follows, for further information:

almeruzo, published August 31, 2011for the Anón/Huici recipe 142 for Mujabbana(Cheese Pie made with flatbread).

granones, published December 29, 2014 for Nola’s recipe xxi-4 for a pottage of cracked wheat recipe and hollejapublished January 4, 2015 for a recipe for groats.  

RECIPE WITH THREE INGREDIENTS FOR MUJABBANA ADAPTED FROM HUICI’S TRANSLATON OF ANON 13THCENTURY AL-ANDALUS #412 RECETA DE LA “ALMOJÇARBANA” TERCIADA[1]p 227

Ingredients

⅓ c wheat or semolina flour
⅓ c cheese
⅓ c butter
1 c milk

Preparation

Mash cheese by hand and mix it with equal parts flour or semolina and butter. Instead of adding water add milk. Mix thoroughly and knead until the texture is like dough; then make little cheesecakes with this and fry. Serve at will.

[1]Consisting of three ingredients.

ANON 13THCENTURY AL-ANDALUS
#412 RECETA DE LA “ALMOJÁRBANA” TERCIADA p 227







Monday, May 21, 2018

SEMILLAS WITH RECIPE FOR GRANADA SYRUP

Pomegranate Juice
Photo from: Adam
o granos en polvo, Ar. habb (seed, grains), Eng pulverized seeds or grains compressed into pills that reconstitute the original ground grains and are ready for use to make fruit paste or syrups for flavor. They could come from pomegranates or pears, for instance. See confitería.[Benavides–Barajas Alhambra. 1999:164; and Serrano. 2008:vol. 31:357-412]

GRANADA SYRUP FROM BENAVIDES–BARAJAS, ALHAMBRA, “SIROPE DE GRANADAS," p 164

1 lb sour pomegranates
1 lb sweet pomegranates
2 lbs sugar

Preparation

Put ingredients in a pot and bring to a boil. Continue booking until a syrup forms. Remove from heat and cook. Store until needed.

The benefits are that it relieves irritations and thirst, and it alleviates yellow fever and body pain.

BENAVIDES–BARAJAS, ALHAMBRA, “SIROPE DE GRANADAS," p 164


Friday, May 18, 2018

SEMBRAR WITH TO SPRINKLE 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]

Friday, May 4, 2018

SARDINES IN A CASSEROLE


Marinade, sprinkled with spices
for Sardines
Photo by: Lord-Williams
(fr rocío, dew), OCast ruciarlas, Eng sprinkle them, spray them. [Nola/Iranzo. 1982:171; and Nola/Pérez. 1994:208]


SARDINES IN A CASSEROLE ADAPTED FROM NOLA lxiiii-3 SARDINAS EN CAZUELA

For 6 persons

Ingredients

24 large sardines
1 tbsp raisins
1 tbsp pine nuts
¼ c  raw almonds sliced
 c virgin olive oil
½ tsp ground pepper
1 tsp ginger
1 tsp mashed saffron
a few sprigs of finely chopped parsley and mint
salt to taste

Preparation

Delicious! Absolutely Delicious!
Photo by: Lord-Williams
Select plump, fresh sardines and wash them thoroughly in water inside and out. Remove the heads. Sprinkle with ground pepper and ginger. Add saffron dissolved in a little water. Add raisins, sliced almonds, pine kernels, parsley and mint. Mix with olive oil. Soak sardines in this mixture for three hours. 

Strain reserving the oil and separating the nuts, raisins and herbs from the fish.

Heat a pan over a few coals. Do not cook in the oven because it is too hot for sardines. Add strained oil. When hot add sardines. Sprinkle with the nuts, raisins and herb mixture. Cook slowly. This recipe is a must for all sardine lovers! 

If it is desired, prepare them in another way such as frying them, add pepper and a little vinegar or orange juice and if roasting is preferred add orange juice and olive oil and salt with a little water, pepper and any herbs except marjoram.

NOLA lxiiii-3 SARDINAS EN CAZUELA