cheese
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 was [...]
Ancient pasta month continues with ravioli [and rauioles and rafioules]
Ravioli appears to pre-date most of its close relatives – the dumplings, perogis and other stuffed pastas that are found all over Europe. This delicious morsel makes a somewhat surprising early appearance in the late 14th century English cookbook, Forme of Cury, written by “the chief Master Cooks of King Richard II”. Although channels were [...]
Magnificent Imperial Fritters
XXVI. Fritelle da Imperadore magnifici. Se tu voy fare fritelle da Imperadore, toi la chiara de l’ ova e fete de formazo frescho, e battile cum la chiara de l’ ova, e mitige un pocho de farina e pignoli mondi. Toy la padella cum assay onto, falo bolire e fay le fritelle. Quando sono cocte, [...]
Thanksgiving: Wherein a chicken rides a turkey to dinner and a pumpkin pie is filled with cheese
I have a very understanding family: To make various mixtures with which to stuff every sort of commonly eaten animal, quadraped and fowl. Get four pounds of pork fat that is not rancid and with knives beat it finely together with two pounds of liver of a goat kid…adding in beaten mint, sweet marjoran, burnet [...]
What’s for Lunch? Bunyols!
There are recipes that survive and evolve over the years – blankmange goes from being a chicken/rice version of oatmeal, to a sauce for chicken, to, over the centuries, an almond custard; recipes that become extinct as the forces of superior techniques and fashion weed them out of cook books like eel pie, lamprey turnovers, [...]
Jakke of Dovere
This was one of the last Eating Chaucer dishes and was served at the Pazzo Books arrivederci Roslindale party. For many a pastee hastow laten blood and many a Jakke of Dovere hastow sold That hath been twice hoot and twice cold Prologue to the Cokes tale Cooks would let blood out of pies – [...]
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