Recipe of the Week Nov 30, 2012
- View SourceWell, here we are at the end of the month. Just a few more mushroom
recipes and then I'll be taking a hiatus from Recipe of the Week for the
holiday season. (Frankly, I get so behind on these that I end up missing
a lot of weeks this time of year. I though it best just to take the time
off instead of disappointing anyone.)
And what a lot of holidays there are!! And so many for foodies!
Some December Holidays:
December 1st: Eat A Red Apple Day and National Pie Day We could
combine them and make a red apple pie?
December 2nd: National Fritters Day
December 4th: National Cookie Day
December 7th: National Cotton Candy Day
December 8th: National Brownie Day
December 11th: National Noodle Ring Day
December 13th: National Cocoa Day
December 16th: Boston Tea Party Anniversary Okay not really a party but
there was tea. sort of? Plus we get National Chocolate Covered
December 17th:National Maple Syrup Day
December 19th:Oatmeal Muffin Day
December 23rd:Roots Day Could that be root vegetables?
December 24th: National Egg Nog Day
December 25th:National Pumpkin Pie Day
December 28th: Chewing Gum Patented In 1869. Plus National Chocolate Day
December 29th:Pepper Pot Day
But back to mushrooms...
It is often unclear in most of our recipes whether the mushrooms were
fresh or dried but here are two that specify dried mushrooms.
First from the Translation of Libro di cucina/ Libro per cuoco
(14th/15th c.) (Anonimo Veneziano) by Helewyse de Birkestad, OL (MKA
If you want to make mushrooms, take dried mushrooms and put them to soak
in hot water and wash them well. Then boil them a little and make them
cook how you want and prefer. Then take onions and herbs and season
with strong and sweet spices, and then add the mushrooms and fry
everything together. Take unpeeled almonds and grind them and then put
on top of the mushroom dish, alternatively you can add verjuice and it
needs to be served hot.
From Anonimo Toscano, Libro della Cocina The Cookery Book, late 14th
or early 15th c. Translated by Vittoria Aureli
 Another preparation. Take dried mushrooms, and let them soften from
evening until morning; and throw the water away, slice them thin with a
knife, and a bit of the white part of a leek, or onion, and set them to
fry in oil or lard and spices and chestnuts and vinegar, and a bit of
water and salt. And then add mustard and cooked must, and pork, if it
We’ll finish up with a mushroom subtlety that includes absolutely no
mushrooms but rather makes an almond paste mushroom with the help of a
Cookbook of Sabina Welserin translator Valoise Armstrong.
51 Almond chanterelles
Pound the almonds, as you would to make marzipan, put sugar thereon, but
not too much, take after that the chanterelle mushroom mold, clean it
and take a small brush, dip it in almond oil and brush the mold with it,
also with a brush of rose water. And put the almond paste into the
mushroom mold and blow through the tube [so that the almond mushroom
falls] onto a sheet of paper, and let it bake in a tart pan and sprinkle
it with starch flour, then they will be white.
Thanks for everything and may you all have a happy and healthy holiday
season. Good cooking