Tuesday, February 18, 2014
Here's an easy recipe to try from the Liber de coquina:
Capones et gallinas elixa et, positis speciebus et herbis odoriferis in mortario tere et etiam vitella ovorim et cum brodio distempera. Postea, insimul bulliantur quosque brodium sit gravatum.
Capons or chickens poach, and add spices and aromatic herbs, pound in a mortar and then egg yolks and temper with some broth. Next, boil briefly until the broth is thick.
The spices to use here would be cinnamon, sugar, maybe some nutmeg and herbs, parsley and maybe thyme. In the end you'll have a very interesting thick sauce. And remember to eat with your fingers.
Saturday, February 8, 2014
To Make Paste, and to raise Coffins: Take fine flower, and lay it on a boord, and take a certaine of yolkes of Egges as your quantities of flower is, then take a certaine of Butter and water, and boil them together, but ye must take heed ye put not too many yolks of Egges, for if you doe, it will make it drie and not pleasant in eating: and you must take heed ye put not in too much Butter for if you do, it will make it so fine and so short that you cannot raise. And this paste is good to raise all manner of Coffins.
To Make sweete pies of Veale: Take Veale and perboyle it verie tender, then chop it small, then take twise as much beef suet and chop it small, then minse both them together, then put Corrans and minced Dates to them, then season your flesh after this manner. Take Pepper, salt, and Saffron, Cloves Mace, Synamon, Ginger, and Sugar, and season your flesh with each of these a quantitie, and mingle them together.
What does this mean? For a small pie that will serve 4, take 1/4 lb of veal shoulder. Braise it until tender and chop finely. Then take 1/2 pound of suet, chop finely by hand, add 1/4 lb of mixed dates chopped and currants. Throw in about a half cup sugar, a lot of cinnamon, other spices. Chill. Then take 2 cups of flour on a board, add an egg yolk, stir about. Boil 1/2 stick butter and 1/2 cup water, and mix it in. This will make a perfect malleable dough to raise your coffin by hand. I didn't use a rolling pin. Well, you can see that. Let it cool and no, you don't slice it. You break it and spoon out, with a 16th c. spoon like this. Set your table like this too.
Sunday, February 2, 2014
So let's say here she is. Brandy. Made entirely by hand in the 6 foot radius of my kitchen. Grapes courtesy of Elke and Kieran since mine were all eaten by a big fat rat this season. Really.
Saturday, February 1, 2014
Get a half turkey breast, which will weigh about 5 pounds. Put it in a thick 2 gallon ziplock bag. Add 4 tablespoons sea salt. 3 tablespooons sugar and 1 teaspoon instacure #1 (pink salt). Add however much seasoning you like. I used thyme and a little oregano. Then rub it all over, and throw in the fridge for a week. Turn it every day. Normally I would smoke it at this point, but this time, I wanted something simpler. Just take the bag and put it directly into a pot of cold water, covered. Ramp up until it comes to a gentle simmer. Then lower the heat way down and let it sit in the hot water for about 45-50 minutes. Then let it cool at room temperature, and put back in the fridge. In the morning slice it as thinly as you can. It will be firm and much easier to slice than baked turkey. Don't panic, it will be a little pink. And it will not be dry. Perfect for sandwiches. Dogs and cats love it too!