Re: [Antir_culinary] Recipe of the Week August 4, 2011
- The principle is similar to the placement of additional coals on the (RIMMED, NOT DOMED!) lid of a Dutch oven. I'd never come across anything:1) using a pan of coals -OR-2) that early.Edmund GrahamFrom: The Henson's <mhenson@...>
Sent: Wednesday, August 10, 2011 5:15 PM
Subject: Re: [Antir_culinary] Recipe of the Week August 4, 2011I have always thought it was terrible intriguing but haven't quite
gotten myself arranged to give it a try. I haven't seen anything like it
anywhere else and would be interested if anyone else had.
On 8/5/2011 12:01 PM, Zachary Smith wrote:
> Thanks for sharing this. I found the double pan cooking especially
> Edmund Graham
> *From:* The Henson's <mhenson@...>
> *To:* DLCulinaryGuild@yahoogroups.com; Antir_culinary@yahoogroups.com
> *Sent:* Thursday, August 4, 2011 3:02 PM
> *Subject:* [Antir_culinary] Recipe of the Week August 4, 2011
> A new month a new plan-
> I do hope you have been enjoying our little forays into period recipes.
> Over the past year or more, I have chosen to concentrate on one
> cookbook a month, picking out dishes suitable for an appetizer course,
> main dish and sides followed by a sweet as the weeks marched by. We have
> moved from the Roman Empire through Northern Europe and back again and
> wandered through several centuries.
> As I started the process of selecting recipes for August, I dithered
> over what cookbook to choose. What culture? Forward in time or backward?
> I had the distinct feeling that at one time or another I had already
> delved into everything on my shelf. Did I want to cover the same ground
> or look further afield? Then inspiration struck in the form of massive
> quantities of garden produce. Why not look at recipes for a single
> ingredient or a style of dish across cultures and eras? And so we
> embark on a new adventure…
> This month, following my daughter’s request, we will take a look at
> recipes for Quiche (or quiche-like dishes). Dishes of this sort can be
> a great item to take to potlucks or use for feasts as they can be served
> warm or cold. They are relatively simple and familiar to the populace,
> making them a gentle introduction to period food.
> For this first week in August let’s take a look at French sources.
> Le Viandier de Taillevent, 14th Century Cookery as translated by James
> Prescott, published by Alfarhaugr Publishing Society, 1989
> Quiche Flans
> Mix cream and well beaten eggs yolks, Have pie crusts (larger than
> usual) sprinkled inside with Fine or White Powder. Have eels as thick as
> a fist, scald them, roast them very well, cut them into sections, and
> stand them on end in the flan, three or four in each one. Sugar them
> well when they are cooked, and let them cool.
> Okay, maybe not the best for a gentle introduction, but how about these
> herb tarts from Le Menagier de Paris, translation by Janet Hinson
> available on the miscellany.
> TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of
> parsley, one handful of chervil, a bit of turnip-top and two handfuls of
> spinach, and clean them and wash them in cold water, then chop very
> small: then grate two kinds of cheese, that is one mild and one medium,
> and then put eggs with it, yolk and white, and grate them in with the
> cheese; then put the herbs in the mortar and grind them up together, and
> also add to that some powdered spices. Or in place of this have first
> ground up in the mortar two pieces of ginger, and over this grate your
> cheeses, eggs and herbs, and then throw in some grated old pressed
> cheese or some other such on to the herbs, and carry to the oven, and
> then make it into a tart and eat it hot.
> HERB DISH IN PASTRY COOKED IN THE SKILLET. Beat, grind and mix together
> your eggs and herbs and a piece of ginger as said before, then have some
> pastry kneaded as though for the bottom of a pie, and heat your skillet
> with oil or other grease: then put your kneaded pastry in the bottom of
> the skillet, then put in your pie filling along with a sufficient amount
> of grated cheese. And since the underside, that is the pastry which
> forms the bottom of the tart, will be cooked before the top side is
> barely heated, you should have another skillet the bottom of which has
> been heated, wiped and cleaned, and let this skillet be filled with hot
> coals, and put it inside the first skillet, on and touching the filling,
> so that it may be heated and cooked till dry till both filling and
> pastry are done.
> Next week we will look at some German recipes for herb tarts.
> Good Cooking Rycheza