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Re: [Antir_culinary] Recipe of the Week August 4, 2011

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  • Zachary Smith
    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
    Message 1 of 4 , Aug 16 12:39 PM
      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 Graham

      From: The Henson's <mhenson@...>
      To: Antir_culinary@yahoogroups.com
      Sent: Wednesday, August 10, 2011 5:15 PM
      Subject: Re: [Antir_culinary] Recipe of the Week August 4, 2011

       
      I 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.

      Rycheza

      On 8/5/2011 12:01 PM, Zachary Smith wrote:
      >
      >
      > Thanks for sharing this. I found the double pan cooking especially
      > interesting.
      > 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
      >
      >


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