vegetables
Rolled, Grilled, Polish Steaks with Sauce Espagnole
Filets de Boeuf grillés à la Polonoise.
Vous Prenez un filet de Boeuf motifié, vous le parez, le coupez en deux & en levez plusieurs feuilles, que vous étendez, en les battant; vous avez une farce de foyes gras que vous mettez dessus, & les roulez feuille par feuille, & les mettez griller en les arrosant [...]
Chiles verdes rellenos (picadillo)
Recipe taken from Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California itself a translation of Encarnación Pinedo’s, El cocinero español (San Francisco, 1898), the first Spanish language cookery text published in California. Pinedo presents her recipes as Spanish (despite the profusion of Mexican ingredients) and in the European tradition traced from Apicius (whom she names) [...]
Crudifest, March 2010
Images from crudifest 2010 – in the excitement we seem to have missed taking any pictures of some lovely 1654 apple pyes, but so be it. I’ll give a blow by blow of the recipes and methods soon – the “wild yeast bread” was left overnight to attract wild yeasts to leaven it, but [...]
Asparagis in Mortario
aliter patina de asparagis: adicies in mortario asparagorum præcisuras quae proiciuntur; teres, suffundes uinum, colas. teres piper ligusticum coriandrum uiridem satureiam cepas uinum liquamen et oleum; sucum transferes in patellam perunctam et si uolueris oua dissolues ad ignem ut obliget. piper minutum asparges.
What was initially attractive about this recipe was that it uses the [...]
Bird Turnovers and Asparagus from Sent Soví
Written sometime in the middle of the 14th century, The Book of Sent Soví is one of the earliest records of Catalan cuisine.
Bird Turnovers:
Si vols fer panades d’aucells o de perdius ab ceba, pren una ceba, la pus gran que tròpies, e mit-la dins, segons que vijares te serà; e mit-hi los ocells [...]
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