Medieval Redux
Posted Sat, 05/11/13
Medieval Cuisine has been updated and re-released with fifteen new recipes and extra content.
Medieval Cuisine contains information about food and culture in the Middle Ages, including the history of medieval dishes, kitchen utensils and other cooking tools, etiquette, dining, holy days, common recipes, food terms, words and phrases, a medieval day in the life, and links for further study.
Over the past year, I've received several messages from readers who love the book, their only complaint being the quantity of recipes. The original edition of Medieval Cuisine contained eleven recipes, so I went ahead and added fifteen more. The new edition now has a total of twenty-six recipes.
The new dishes include:
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Brewet Ayrenn (scrambled eggs)
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Caudel (spiced beer)
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Chardwardon (pears in red wine sauce)
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Cremoneze (Spinach Tart)
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Cruste Rolle (fried crackers)
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Fygey (fig & almond pudding)
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Fyllettes in Galyntyne (roast pork in breadcrumbs)
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Gronden
Benes (ground beans stew) -
Hedgehogs (meat pudding with almonds)
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Manchet (bread)
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Powder Fine (spice blend)
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Powder Fort (spice blend for meat dishes)
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Rique Manger (eggs & apples)
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Ris Engoule (rice in beef broth with saffron)
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Tart in Ymbre Day (Amber Day Tart)
Medieval Cuisine is available in Kindle, Kobo, Nook and Novelnook editions.
Enjoy!
Eggs & Such
Posted Sat, 05/04/13
May is National Egg Month, according to Incredible Edible Egg.
Food Fare offers a variety of egg recipes from the well-known to the obscure. Take your pick and give it a whirl:
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Bauernfruhstuck (German Farmer's Breakfast)
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Brewet Ayrenn (Medieval scrambled eggs)
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Cremoneze (Medieval Spinach Tart)
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Crempog Las (Welsh Omelet)
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Hazelnussomeletten (German Hazelnut Omelet)
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Kedgeree (British fish, eggs and rice)
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Omuraisu (Japanese Rice Omelet)
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Rique Manger (Medieval eggs & apples)
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Scrambled Eggs (Basque)
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Tart in Ymbre Day (Medieval Amber Day Tart)
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Tortilla de Patatas (Spanish Potato Omelet)
For more, visit Food Fare's Breakfast Recipes page.
Health Food from the Dark Ages
Posted Sat, 05/04/13
According to Discovery News, the oldest European medieval cookbook has been found:
The recipes, which include food and medical ointment concoctions, were written in Latin. They were compiled at Durham Cathedral's monastery in the year 1140. Essentially a health book, meals were intended to improve a person's health or to cure certain afflictions.
For preserved ginger:
It should kept in "pure water" and then "sliced lengthwise into very thin slices, and mixed thoroughly with prepared honey that has been cooked down to a sticky thickness and skimmed. It should be rubbed well in the honey with the hands, and left a whole day and night."
The Northern Echo reported:
The 12th Century recipes are mainly for sauces to accompany mutton, chicken, duck, pork and beef, and also include a chicken dish named "Hen in Winter," denoting the use of older birds over the winter months. The sauces include Mediterranean flavors, featuring ingredients such as parsley, sage, pepper, garlic and coriander. The text describes one recipe as deriving from central western France.
Students from Durham University's Institute of Medieval and Early Modern Studies recreated some of the dishes for a workshop held on April 25th at Blackfriars Restaurant in Newcastle. Researchers are also translating the cookbook under the title "Zinziber" (Latin for ginger).
Food Photos of Old
Posted Sat, 04/27/13
I prepared two of my tried and true recipes yesterday. The dishes may be old hat, but the photos are new:
You can use various fillings for the Cheese Enchiladas, although I prefer just the cheese, chopped onion and sliced black olives.
The Refried Beans also serve well as a chip-dip.
