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Recipe of The Week,March 29, 2012

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  • The Henson's
    How tired are you of cabbage. Just these last few dishes I promise. Finally a few cabbage recipes out of Spain. A pair from An Anonymous Andalusian Cookbook
    Message 1 of 1 , Mar 29, 2012
      How tired are you of cabbage. Just these last few dishes I promise.

      Finally a few cabbage recipes out of Spain. A pair from An Anonymous
      Andalusian Cookbook and one from Robert De Nola’s Catalan cookbook
      An Anonymous Andalusian Cookbook of the 13th Century Translated by
      Charles Perry

      Meat Soup with Cabbage
      Take meat and cut up as fine as possible, and take old cheese, the best
      you can obtain, and cut it up, and throw on it an onion pounded with
      cilantro. Take tender "eyes" of cabbage, and boil, and pound with all of
      this in the wooden mortar, and throw in the pot, after boiling once or
      twice. Add some murri, a little vinegar and some pepper [p. 45, recto]
      and caraway, and cover the contents of the pot with dough [or:
      sourdough] and cover with eggs.

      [122]Recipe for White Karanbiyya, a Cabbage Dish
      Take young, fat meat; cut it into a pot with salt, onion, pepper,
      coriander seed, caraway and oil. Put it on a moderate fire and when it
      is nearly done, take a coarse cabbage, throw away the outside and take
      the heart and surrounding parts, and clean it of its leaves. Stick a
      knife between the "eyes" and throw away the rest of the leaves until it
      remains white like the turnip. Peel it and cut it in regular pieces and
      throw them into the pot, after boiling them, as has been indicated. When
      it is done, put it on the hearthstone and squeeze over it some coriander
      juice. He who wants this dish as a muthallath, let him add vinegar and
      saffron.

      This translation is based on the 1529 Spanish edition, entitled Libro de
      Guisados. It is, in a sense, a translation of a translation, since the
      parent document was written in Catalan. Robert de Nola Libro de coch


      121. Fleshy Leaves of Cabbages PENCAS BE BERZAS

      You will take the fleshy leaves of cabbages which are clean and set them
      to cook with good fatty broth; and take pork grease or lardo, which is
      melted bacon; and take two onions and cut them in the fashion of a
      cross, and set them to cook with the fleshy leaves of the cabbages; and
      when the cabbages begin to fall apart, turn them with a haravillo until
      they turn yellow, and they shall be thoroughly mushy and they will be
      thick. Then remove them from the fire, and let them rest before
      preparing dishes.

      Good Cooking
      Rycheza
      Next month... peas
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