http://www.3sat.de/mediathek/?display=1&mode=play&obj=32345
This is a clip from a film about Monteverdi by Theo Roos. I'm in it.
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
7 comments:
What was the cake's name or recipe? Source for a recipe? From what time period, please? Was that a simple sugar and "liquid" icing or more like a royal icing? Thanks! Looked delicious.
Wonderful Ken... I see your talents as a potter serve you well in the kitchen!!
Hi Elise, It's from the menus in Vittorio Lancelotti's Lo Scalco Prattico, 1627 I think. He has no complete recipes but it can be pieced together because he says finely pounded veal, gooseberries, in a pie etc. And elsewhere he mentions marzipan and flowers. The icing is just powdered sugar and cream. It hardens nicely, holding the flowers in. Most banquets start with a pie like this, heart shaped, or eagle shaped or something like that.
I'm also interested in making that pie... What kind of dough did you use? It looks like shortcrust!?
The pictures of your work on that pie are so amorous, or, as we say in Germany: "sinnlich". That pie will be served on my next birthday feast!
Greetings from Berlin,
Christian
YEs Christian, it's just butter and flour and a bit of water to hold it together. The glazing is cream and powedered sugar which seeps in and gives it a little extra crunch when it hardens. Let me know how it turns out! ken
Great! And did you season the veal in some way?
I will surely let you know and post the result on facebook ;-)
Yes, you start with veal shoulder, cut into nubbins and pound by hand in a mortar so it's smooth. Add salt, pepper and some sugar. Then stud with candied citron and whole gooseberries or green grapes.
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