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Friday, December 7th, 2012 01:31 pm

CXVIII. Vivanda da fare bon stomacho.
Toy pome codogne e lessale e mondale e pestalle, e toy late de mandole e distempera queste codogne e miti a coxere; quando è cocto mitige specie dolze poche e zucharo assay.

CXVIII. Dish to make a good stomach.
Take apples of quince and boil and peel and paste, and take almond milk and temper these quinces and put to cook; when it is cooked put spices sweet little and sugar enough.

What I did:
3 md quince
1tsp fine spice (could have doubled)
¼ cup sugar
3 cup water +1 cup almond = 1 ½ cup almond milk after blending & straining

Quarter & core quinces, but leave skin on as per original recipe, boil for 10 minutes, let cool then peel and mash. Grind or blend almonds with water and drain for fresh almond milk. Simmer quince goo and almond milk, add sugar and spices. Serve hot or cold, this was a delicious creamy vegan pudding.
Boiling

CXXXIII almond quince
CXXXIII. A ffare codogniato bono vantagiato.

Toy le codogne e mondale e lessale in aqua tanto chote che se desfazeno; piglia uno bacino forado o la gratachasa, e gratali tanto fina che tu tragi tuto el buono, e guarda ch’ el non ge vada le granelle dentro el gratato. Salva per 3 iorni al aiere questo gratato inanzi che tu li meti in lo mele, poi per ogni libra de codogni gratati vol essere libre 3 de mele. Fa bolire tanto inseme quanto ch’ el mele sia cocto e spezie fine e se tu la vole per li amaladi, metili a bolire un pocho de zucharo, per libre 3 de chodognato vol essere onze vj de zucharo in cambio de specie. Quando sia choto distendilo suso una tavola bagnata chon l’ aqua frescha, e fala a modo de foie de pasta grosi mancho de mezo dido, e fane a modo de schachi e mitili in uno albarello con spezie e con aloro: zoè quella che non è per i malati vole bolire duo hore presso fino ch’ è cocto sempre menando. Questo chodogniato vole coxendolo senpre esser ben menato con uno baston spachato, etc.
Expliciunt.

CXXXIII.  To make marmalade of quinces good and fantastic.
Take the quinces and peel and put to boil in lots of water and cook until they are come down; take a basin holed or the grater, and grate very fine that you take all that is good, and guard that the seeds don't go into the grated quince.  Save for 3 days in the air this grated mix before you put in the the honey, then for each pound of grated quinces you want to have 3 pounds of honey.  Bring to a good boil together when the honey is cooked add spices fine and if you want for the mixture, put to boil a little of sugar, for 3 pounds of quince marmalade you want to have 6 ounces of sugar in change of spices.  When it is cooked tip it onto a table bathed with fresh water, and make it in the way of sheets of pasta large and just less than half a finger thick, and make in the way of wafers and put in a "albarello" (kitchen salt pot, refers to a specific storage vessel) with spices and with laurel: that it does not go bad you must boil two hours until it is cooked always stirring.  This quince marmalade you want to cook always well mixed with a flat wooden stirrer, etc.

What I did:
3 md quince
3 cups honey
2 tsp. fine spice mix

Peel quince, boil for 10 minutes, let cool then grate and refrigerate for 3 days. Boil 1 cup grated quince with 3 cups honey, once boiled add 2 tsp. fine spice. Once well blended and boiled spread on clean (sanitized & rinsed)  stone surface- and warn your partner  or housemates so they don’t think something strange has spilled on the counter and needs to be cleaned up. When fully cooled cut into shapes, and layer on dried bay/ laurel leaves. I used the called for “little sugar” to roll the super sticky candies to hopefully make them workable and a little more pleasant to handle.
quincehoneycandy

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Thursday, December 6th, 2012 11:27 am

LXXVI. Stuffà molto breve perfettissima.
Se tu voy fare stuffa molto breve, toy VI polastri e fay sofrigere in lardo, poy sema del lardo s’el ge n’è tropo; habij late de mandole destemperato cum agresta, habii zenzevro e taialo menuto, habii datali e taiali in quarto e dà colore a questa vivanda de zafarano e vole esser ben salà.

 LXXVI.  Stew very short most perfect.
If you want to make stew very quickly, take six hens and fry in lard, then take from the lard when they are not too much; have almond milk tempered with verjuice, have ginger cut finely, have dates and cut in quarters and to give color to this dish add saffron and it will be a good dish.

 What I did:
1 whole organic chicken
4 tbsp. lard
1cup almond
2 cup verjuice
1 cup dates

Prepare almond milk by macerating almonds in verjuice- I ran it in the food processor for 5 minutes, then drain. Cut up chicken then brown in lard – 5 minutes each side. Drain lard, return chicken to pan and simmer in covered pan with quartered dates (in the future I would slice them into smaller pieces), verjuice and saffron. Delicious! This dish was creamy, although completely dairy free. I would definitely make this again!

I still need to set up an alternate photo account or breakdown and by myself a year or so paid membership to LJ. I took a ton of process pictures for this and the other recipes I've been working on. I've just been feeling bogged down and blue and haven't gotten around to posting.

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Monday, September 17th, 2012 08:36 pm
  I made the other fennel dish for dinner tonight. It was delicious and the roommate and I are both stuffed. I want to try to write it up tonight before I forget anything 

Live Journal is not letting me upload an of the pictures!! It's saying I need to purchase an upgrade, which has never happened before. I'll finish the write up and do some thinking on whether it's worth it to deal with this fresh BS. 

I chopped up the chicken so it would cook more thoroughly/ evenly then pre-heated a pan with clairifed pork back fat. I let the chicken brown about 15 minutes each side- adding the sliced fennel, italian parsley and fine spices near the end. Once the chicken was nicely browned and the fennel was a little bit carmelized in the lovely fat I poured off some of the fat (into another pan to cook the back piece which wouldn't fit into the first pan) and then added water and red wine vinegar- enough to cover the chicken, then let it boil for about 15-20 minutes. 

I took the chicken out of the liquid and put it onto a stoneware platter which I put into the oven to keep warm while I finished the sauce. I strained out as much of the fennel root and parsley as possible, then added some more of the cooking liquid and 1 cup verjuice I slowly mixed in the eggs and then the liver, added more fine spice mix and let it boil for about 5 minutes before plating the sauce and taking the chicken out of the oven.  
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Sunday, September 16th, 2012 05:47 pm
After a lot of life and other projects and challenges, I'm back to focusing on Libro di Cucina. I've challenged myself to get through the rest of the recipes by this time next year- there had been 99 recipes to go, and Friday night I made three of them for dinner, so I've still got about 12 months to get through the last 96 recipes- that is about 2 recipes per week. I'm hoping to do dinners that at mostly if not entirely from the recipes here, and have a couple of more weekends for some of the potentially more intense recipes like the two sausage recipes, or the jelly/ aspic recipes. 



CXXIII. Polastri afenochiati per uno altro modo. 
Toy li polastri e smenbrali e fali bolire e non tropo e frizelli in lardo; toy mandole, fiore de fenochio e masena ogni cossa in sema e distempera con la lessadura de li polastri e poy dali per scutelle e metili specie dol[ze]. 
CXXIII. Hens with fennel in another way. 
Take the hens and joint and put them to boil but not too much and fry in lard; take almonds, flowers of fennel (top part of fennel not the bulb) and mix every thing together and temper with the boiling water of the hens and then put it in a bowl and add sweet spices.
DSCF2693
DSCF2694DSCF2697

LXV. Rapa armata.
A ffare una rapa armata, fa coxere la rapa in lo fogo; po’ ch’ è cocta, mondala e poy fay
le fette sotille e de caxo dolce fa le fete sotille e tra zaschaduna fetta de rapa miti
una de caxo e lassa cossí ben confettare insieme. Se tu voy tu ge po mettere un testo
caldo suso e serà fato; poi polverizage del zucharo, etc. 
LXV Armored turnips 
To make armored turnips, put the turnips to cook in the fire (embers) and when they are cooked peel them and cut into thin slices. Take sweet cheese and make thin slices. Between each slice of turnip put one (slice) of cheese and let them melt well together. If you want you can put them with a hot lid above and they will be done, then powder them with sugar, etc. 
Ingredients: 
6 turnips
12 oz fresh mozarella 
2 tsp sugar (to taste)
I decided to do an experiement on how various cooking methods might effect the texture and flavor of the turnips. I know several friends who have done this recipe and instead of roasting the turnips have boiled them, & or peeled them before cooking. I purchased 6 smallish turnips (I have been advised that the smaller turnips have better texture and flavor), and cooked them using 3 different methods both peeled and unpeeled before cooking. For the roasting I wrapped them in foil with just a little water then put them in the oven for 45 minutes at 350. The boiled set were boiled on the stovetop for 20 minutes, and the final set were microwaved. I normally am not a fan of microwave cooking, but modern baking potatoes are one of the few foods I will opt to cook using this method, so I figured it might be worth a try- it was not. They were "baked" in the microwave for the time programmed for baked potatoes- the texture was an abomination and a total waste of perfectly good turnips. 
These were the hit of the night- all the diners said they enjoye deverything, but RAVED about the cheesy turnips
DSCF2701 DSCF2711

LXI. Rixo in bona manera.
Se tu voy fare rixo in la meiora manera che fare se poy per XII persone, toy do libre de riso e do de mandole, toy meza libra de zucharo; to lo rixo ben mondo e ben lavato e toy le mandole ben monde e ben lavate e maxenate e distempera con l’ aqua chiara e ben colate in stamegna. Toy lo rixo e mitilo a fogo in aqua chiara; quando è levato lo primo bolire e ben spumato scolavi fuora l’ aqua in contenente e metili el lato de le mandole e fa choxere su la braxa da lonze e mescola spesse intorno che non se rompe; quando boglio streto rezonze suxo del late de le mandole e quando è apres che coto, mitige quantità de zucharo. Questa vivanda vuol esser biancha e molto spessa e quando l’ è cocto polveriza in le manestre del zucharo per suso.
LXI A good way for rice 
If you want to make rice in the best way that you can, if it is for twelve people take two pounds of rice and two (pounds) of almonds and half a pound of sugar. Take the peeled (husked) rice and wash it well. Take the almonds, peel, wash, grind and temper with clear water and strain through a sieve (prepare almond milk). Take the rice and put it on the fire in clean water, when it rises to the boil for the first time, and is boiling well, strain out the water that it contains and put in the almond milk. Continue to cook slowly on the coals (of the fire) and mix carefully so that the rice doesn’t break. When it has soaked up the almond milk and it is just about cooked add the quantity of sugar. This dish should be white and simple and when it is cooked powder with sugar above for serving. 

The rice was the perfect dish to round out the meal, but because time of my guests arrival was up in the air it didn't give it my full attention. Instead I used my rice cooker and replaced the water with homemade almond milk once it came to a boil. If I had been watching more closely I would have pulled it off just before it was done. It wound up being more sticky than I would have liked, but it was quite "creamy" in texture. 
Ingredients
2 cups arborio rice
4 cups filtered water - later poured out and replaced with 4 cups fresh almond milk
2 tsp sugar
DSCF2710

Dinner

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Thursday, May 3rd, 2012 03:30 pm
Recipe options:
XXXIX. Manzare de pomo bono e perfetto.
Toy le pome, e mondale e taili in quarto e fale lesare; quando eno apresso cocte, yeta via l’ aqua, poy le mete in lo grasso de la carne che tu cossi, e fale a quello modo che tu fay le zuche; e mitige bone specie dolze e ove sbatute como pare a tí.
XXXIX A perfect and good dish of apples
Take apples, peel them, cut them into quarters and put them to boil; when they are nearly cooked pour out the water.  Then add into them the fat of whichever meat that you choose (or have on hand) and make them in the same way that you make gourds.  Add good sweet spices and beaten eggs as you wish.
Ingredients:
5lb of apples,
2 tbsp. Lardo/ clarified pork back fat
2 tsp. “sweet spices” mix from same manuscript
Two scrambled eggs (optional).  
Peel,  quarter & core apples, then boil. Once boiled, pour out the water and add fat (in this case 2 tbsp. pork back fat/ lardo), and spices. I also removed three apples worth and added two scrambled eggs. In the future I might try this again with mashing the apples and effectively making apple pancakes. I might also try adding homemade almond milk as is called for the in gourd recipe from the same manuscript.
For reference, here is a gourd dish from the same manuscript as this recipe tells you to “make them in the same way that you make gourds”.
CXXI.     Zuche.
A ffare bone zuche, toy le monete seche e fale lessare ben in olio non tropo; toy mandole monde e masenale e metelli entro le zuche e fay le bianche, o volo zalle e meti uva passa dentro.
CXXI.  Gourds.
To make good gourds, take the dried meat and let it boil well in oil not too much; take peeled almonds and grind (make almond milk) and put into the gourds and make it white, or if you want yellow and put in currants
 
CII. Torta de schalogne o de cepolle, etc.
Se tu voy fare torta de queste do cosse, toy quale tu voy e fay ben allessare. Pone prima l’ aqua fuora ben con stamegna e po’ le bati finalmente e toy lardo fino e batillo bene; toy l’ ova e caxo frescho e zafarano e bati insiema e fay la torta.
CII.  Tart of scallions or of onions, etc.
If you want to make a tart of these things, take that which you want and let it well boil.  Take first the water out and then squeeze out the water and finally chop/mash them and take fine lard and beat well; take eggs and fresh cheese and saffron and beat all together and make the tart.
Ingredients:
3 oz scallions
1 cup whole milk ricotta
½ cup parmesan reggiano                                                            
2tbps. Lardo/ clairified pork back fat
1 oz. fresh Italian parsley, 1/4 oz. fresh mint, 1/4 oz. fresh marjoram, 5 threads good saffron
1 pie crust
 
Preheat oven to 350. Peel & boil scallions, then chop by hand or in food processor. Add ricotta, herbs, lardo and parmesan last. Line pie tin with crust, then pour in filling and bake for 25-40 minutes (until filling is set), checking after 25. Once tart is done, let set for 10-15 minutes before cutting.  Good cold, but better hot. This was fantastic! I think I will dial back the mint a bit though, as the herbal flavor was lovely, but completely overwhelmed any shallot flavor. This was cheesey herbal goodness.

 
Possible re-testing options for Sergeantry trials:
XVII.   Caponi ouer polastri impliti.
Se tu voy fare doy caponi per XII persone, toy doy casi freschi e XII ovi, e toy doy onze de specie dolze fine, toy meza libra de lardo fresco e toy li caponi ben lavati e mondi e fali alessare. Quando sono ben cocti, spoiali tutti e trane fura le ossa e servali, e bati le polpe con alquante foglie de presemolo, e menta, e persa, e de le ditte specie, e de caxo che tu a’ ben pesto, e de le oui che tu a’ tanto che bastano e de queste cosse fa uno bono batuto fino, e morbido, e ben zallo, e ben possiente de specie; e togli trite queste osse e revestelli zascheuno per si segondo che li choga in parte de questo batuto, e fai zaschuno per si in raisella de porche e frize in lardo. E quando sono sofriti, polveriza de le specie ditte, e toy torli overo bianchi de oui e specie, e zafarano destemperato, e sugo de uva ranze o de agresta o del brodo de li caponi, e di queste cosse fane uno bono brodeto, e mitilo a bolire. Quando vole metige queste osse repiene
in questo brodeto a bolire; quando è fatto dallo per scutelle e li caponi per tayeri. Questa vivanda vole essere ben zalla e agra de agresta; se tu voy fare per piú persone o per meno, toy le cosse a questa mesura  medesma.
XVII Capons or hens stuffed
If you want to make two capons for 12 persons.  Take two fresh cheeses and 12 eggs and take two ounces of sweet spices, half a pound of fresh lard and take the capons well washed and skinned and let them boil.  When they are well cooked, strip all (of the flesh off) and pull out the bones and reserve.  And beat the meat with some leaves of parsley, and mint and marjoram, and of the said spices, and the cheese that has been well mixed to a paste, and enough of the eggs (to bind the paste).  Of these things make a good batter, fine and soft and well yellow, and good presence of spices.  Take chopped (broken up) these bones and redress each one for it is according that it nails in part of this batter (reform the meat paste around the bones).  And put each in rashers of pork and fry in lard.  And when they are fried, powder with the said spices.  Take strained egg yolks and whites and spices and saffron, temper with juice of grapes crushed or with
verjuice or with the capon broth, and of this stuff make a good sauce, and put it to boil.  Then you want to put these bones stuffed in this boiling broth, when it is done serve it in a bowl and the capons in platters.  This dish wants to be well yellow (giallo) and sour of verjuice.  If you want to make it for more persons or for less take the things of this measure by same proportion.
Because I didn't know how many people I'd be having I chose to go with chicken legs for consistency and ease of serving as opposed to two whole chickens. This seemed to work fantastically. I also used two variations of meat to wrap it in as historically bacon often wasn't nearly as fatty as what we're used to today. We used bacon and Canadian bacon/ ham to test for flavor and workability differences.
Ingredients (what we actually used):
9 chicken legs
2 "fresh cheeses"=15 oz. Ricotta, 1 oz. queso fresca + 2 tbsp.  Parmesan Reggiano
1 oz. fresh Italian parsley, 1/4 oz. fresh mint, 1/4 oz. fresh marjoram,
1tsp sweet spices
1/2 pound bacon / 1/2 pound Canadian bacon or ham
2 eggs                  
14 oz. lard to fry in

Instructions as done: 
Skin and boil chicken (we reserved the skins to make broth). Once boiled shred chicken and mix with fresh cheeses, chopped herbs, sweet spices .Take the chicken, cheese and spice batter and wrap in bacon, pin closed with toothpicks if needed. Fry in lard until done (outside is sufficiently browned and the inside reaches at least 160 by meat thermometer), this took approximately 10 minutes per side on my stove at about medium temperature. Allow to drain a bit, then serve.
 
I think this may be my "WOW" make on site dish. It's part illusion food as you  put the "meat" (i.e. cheese, cooked chicken, herbs, eggs, spices) back on the bone wrapped in pork then fried in lardo/ lard/ clairified bacon fat. I may partially pre-prep this and just cook a few in front of the judges.  
 
IV.          Ambrosino bono e perfecto et cetera.
Se tu voi fare ambrosino per XII persone, toy VI caponi magretti e ij libre de mandole, e una libra de uva passa, e 1 datali, e una libra de brognole, e 1 ½ de genzevro fino, e una ½ entra noce moschate e garof. E zafarano intrego, e meza libra de specie dolçe fine, e toy li caponi e smenbrali e fane septe peze de l’ uno, e mitili a sofrizer in lardo desfato e colado in una cita. E quando sono ben sofriti, la prima cossa che tu gli mitti sia lo zenzevro roto e le noce moschate taiate ben trite, e canella rota in bone peçe, e garofalli intrigi, e mandole intriege monde, e datali intrigi ben lavati, e meti dentro specie dolçe [in] gran quantità, e fay coxere un pocho; e quando è coto trai indrieto; quando è coto meti le prime mandole con le gusse non monde, e macenali e destempera con aceto pocho, e quando è cota la vivanda, cola li mandole e mettili sugo con specie e zafarano asay. Questa vivanda vuole essere agra e dolza e vermiglia e stretta,
traila indietro e dala per scudelle e polveriza specie di sopra le scudelle.
IV. (4) Ambrosino (ambrosia) good and perfect and such. {Spicy chicken with dried fruit}
If you want to make ambrosino for 12 persons take 6 lean capons and 2 pounds of almonds and a pound of currants, and 1 (pound of) dates and a pound of prunes/damson plums (brognole) and 1 ½ of ginger fine and one ½ whole nutmeg and cloves and whole saffron, and half pound of sweet spices, and take the capon and cut into portions and make seven pieces of each, and put it to fry in lard rendered and strained in a pan.  And when it is well fried, the first thing that you must put in is the zenzevro rubbed and the nutmeg chopped well small, and cinnamon broken in good pieces and cloves whole, and almonds whole peeled, and dates whole well washed, and put in sweet spices in large amounts and let cook a little; and when it is cooked take it back (remove off the flame), when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds and put
sauce with spices and enough saffron.  This dish wants to be sharp and sweet and scarlet and sparing take it back (off the fire?) and put it in a bowl and powdered spices over the bowl.
*  Brognole is translated in Florio as any prune or damson plum, given the context it is most likely to indicate prunes.
 
My interpretation:
2 lb. chicken (boneless skinless breasts or thighs chopped into bite size bits make for easier serving). enought lard to sautee (my burner is a bit tilted so I wound up using about 3 tbsp- you can easily substitute olive oil, but it will change the flavor), 4 oz skinless almonds divided in 1/2 (with one half kept whole and the other ground for almond milk), 2 oz red wine vinegar, 2 oz currants, 2 oz dates (I cut into rounds), 2 oz prunes (I cut into 1/4), 1/4 oz fresh ginger, 1/12 whole nutmeg freshly grated, 1/6 oz cloves, 1/6 oz saffron, 1 stick true cinnamon broken into large peices.
Brown chicken pieces in lard or oil, until well but not over browned (this took about 15-20 minutes each side), grind almonds for almond milk, soak ground almonds in 3times the volume of red wine vinegar, drain fat then return chicken to pan, strain solids from almond milk and add to pan with chicken, spices and fruit to simmer down for sauce- until chicken is done by meat thermeter &/or juices run clear (takes approx. 10-20 minutes). Plate chicken then top with sauce, skinless almonds and a sprinkle of sweet spice mix*
*the spice mix used is from this same source: LXXIV Sweet spices, enough for many good and fine things, which I have documented here and will go back and provide a link to later.
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Thursday, March 8th, 2012 10:12 am

Culinary guild night went well. We had a respectable but not overwhelming turnout and we managed to test out two recipes, and I taught a few additional lessons on Lent, how to easily peel almonds, and make fresh almond milk.


This is a quick photo tutorial on how to easily peel raw almonds, and then use them to make fresh almond milk.

Peeling raw almonds is amazingly easy, the secret is to soak them in hot water (it can be hot to boiling, but dosen't have to be) once the water has cooled just enough to be safe to touch, you will notice that the skins have softened and loosened quite a bit. Then it's just a matter of pinching them on the bottom and they jump right out of their skins!

Once the almonds have been peeled (if you want really white almond milk, otherwise you can potentially leave the skins on) you can either grind them by hand and stir them in 3 times as much water, then strain out the solids, or process in a blender or food processor for about 5 minutes and then strain. For a single batch I typically do one cup of raw almonds to three cups of water. 



XCVII. Torta de gambari vantagiata.
Toy li gambari alessi e trane le polpe delle code e toy arquante herbe bone e bati ben e miti con questo batuto brodo de mandole e specie fine e uva passa e de questo batuto fay torta sutille entro do croste e de sopra vuole essere potente de specie dolze e de uva passa e dentro vole essere ben zalla.
XCVII. Fantastic tart of prawns.
Take the prawns boiled and pull the pulp from the tails and take a quantity of good herbs beaten well and put with this batter broth of almonds (almond milk?) and spices fine and currants and of this batter make tarts thin between two crusts and above should be strong with sweet spices and currants and within it should be well yellow.


We chose to clean/ de"vein" the prawns before we cooked them for the ew factor. Lindy stopped by the night before so we could prep the seafood in advance in consideration of one attendee who had let me know about a seafood allergy.


What we did:
2 lb of fresh prawns, cleaned and deveined
I cup peeled raw almonds + 3 cups water = almond milk
Since it called for "good herbs" we reviewed my spreadsheet of all the ingredients from this manuscript for what herbs a specifically named. We used 2tsp fresh organic sage, rosemary, thyme, and dried local organic bay/ laurel leaves.
1/2 tsp each sweet and fine spice mixes from this same manuscript
1/8 cup currants (dried)
Two pre-made vegetarian pie crusts.

What I'd do differently:
I'd at least double the amount of currants, possibly even bring it up to 1/2 cup.
I'd also double the amount of spice mixes, to 1 tsp each.

Other than that this was delicious, this is definately a sea food dish I'd do again. I didn't get any photos of the tart before it was devoured. Considering there was only 3 1/2 of us eating it was hoovered, and some leftovers were taken home. I've also got leftovers for lunch today, so we'll see how well it holds and re-heats (or tastes cold).
 

C.Torta in balconata per dodeze persone.

Toy farina piú biancha che tu poy avere in quantità de tre libre o toy do onze de zucharo e toy una libra de mandole e xxxvj noce bone e meza libra de uva passa e xxv datali e mezo quarto de garofali e toy bona quantità de late de mandole, toy la farina che tu ay destruta con aqua sì che sia ben spesso e toy la padella e onzella ben de olio e de questa farina fassi crosta ad una polverizata de zucaro e delle dite specie, e toy le noce possa li datali minuzati e l’ uva passa ben lavata e garofali russi e tute queste croste su chaschauna la suva parte e poni crosta sopra tute queste cose e sì che sia torta.
C. Tart windowed for 12 persons.
Take the flour most what that you have in amount of three pounds and take two ounces of sugar and take a pound of almonds and 36 walnuts good and half a pound of currants and 25 dates and half a quarter of cloves and take a good quantity of almond milk; take the flour that you have mixed with water such that it is well thick and take the pan and grease well with oil and o
f this flour make a crust in it powder with sugar and the said spices, and take the nuts crushed and dates tiny (well chopped) and the currents well washed and cloves ground and all these in the crust over each one saves part of the crust and puts above all these things an it is a tart.




I got wrapped up in teaching and didn't take process pictures for this dish, but this was fantastic!! I think I'm going to make this a holiday standard. This would be a tasty addition to a feast, but it's fairly cost intensive as this tart took two pounds of walnuts, 1 cup of raw peeled almonds (made into almond milk), 1/2 pound of dried dates and 1/3 cup currants.
What we did:
2 cup walnuts crushed or coursely chopped
1 cup raw peeled almonds + 3 cups water = almond milk
1/3 cup dried currants rehydrated in hot water
2 cups chopped dried dates
1/8 tsp ground clove
1/4 tsp ground cinnamon
1/2 cup fresh almond milk
1 (it should have been two with the top cut laid out in a charming "windowed" fashion but my students/ got very impatient for the last dish) vegan pre-made pie crust.
The pie tin was spreyed with olive oil. The crust was laid out then sprinkled lightly with a tiny bit of clove, and more generous amount of cinnamon, I would have used ginger as well, but one of the students has an allergy. The rest of the items were layered as well, chopped dates, rehydrated currants, another sprinkling of all the spices, and then almond milk poured over the top- I had the sugar out but somehow forgot to add it. The tart was still quite sweet without it, but I think it would have helped it hold together and be less crumbly.

I would absolutely use this recipe again, perhaps double the amount of currants and spices, and of course not forget to add the sugar.
allvenicechannel: (Default)
Saturday, December 10th, 2011 12:32 am
XXXV.           Herbetella, etc.
Se tu voy fare herbetella cocta in padella, toy menta e salvia, e petrosemolo e maiorana e ogni bona erba che tu poy havere, pesta ogni cossa insema in un mortaro, e lardo e destempera con ova, e cosi in la padella con del grasso.
XXXV Herbatella, (herb omelet) etc.
If you want to make a herb dish cooked in a frying pan.  Take mint, sage, parsley, marjoram and every good herb that you may have.  Grind everything together in a mortar with lard and temper with eggs, and cook it thus in a frying pan with fat.
 
What I did:
.25 oz = 2 tbsp fresh local organic sage
.25 oz = 1 tbsp fresh local organic marjoram
1.75 oz = 1 lightly packed cup fresh Italian Parsley
1/8 tsp dried local mint
1/8 tsp fresh local organic rosemary
1 leaf fresh fresh local organic bay / laurel leaf
3 eggs
1 tbsp lard
All above ingredients “ground” in food processor
1 tbsp bacon fat for frying
Remove stalks from all herbs, chop in food processor with lard and eggs.
Pre-heat frying pan with bacon grease at medium- medium high temp, add eggs, then lower temperature to low and cook slowly without stirring. Once the bottom and edges are solid flip once and cook the middle. Serve and salt to taste.

Here are the ingredients for both recipes (with just a couple of errors that were corrected before actually cooking, see if you can spot them) on the right are the ingredients for "Herbatella, etc.", and on the left the ingredients for "Herbatella de quaressima". 

XXXVI.          Herbetella de quaressima.
Se tu voy fare herbette de quaressima cum olio, toy li herbe, zoè spinace, e blide, petrosemolo, e mente, e maiorana poca ben monde e ben lavate, e fale alessare. Quando sono apres che cocte, cola fuora l’ aqua e strucha ben fuora a mano, po’ le batte con coltello, po’ le bati cum lo mazo, po’ le miti in la pignata e sofrigeli con l’ olio e con el sale tanto che basta; poy li miti quella lessadura sopra, e fay chosere si che siano strette e poy tray in suso e lasalle ripossare. Quando vanno a tavola, menestra e polveriza sopra specie.
XXXVI Herb omelet in lent.
If you want to make a herb omelet for lent with oil.  Take the herbs, that is spinach, beet (leaves, or swiss chard), parsley, mint and marjoram, a little peeled (stems removed) and well washed and put them to boil.  When they are almost cooked strain out the water and then squeeze it out with your hands, then chop them with a knife, and beat them with a mallet.  Then put them in a pottery pan (pignata) and fry them with oil and with as much salt as is enough.  Then put a little of the boiling water above, and close the vessel and see that it is well closed, and pull the pan to the back (of the fire) and let it rest.  When it is ready to go to the table dish it up and powder with spices above.
        
What I did:
.25 oz = 2 tbsp fresh local organic sage
.25 oz = 1 tbsp fresh local organic marjoram
1.75 oz = 1 lightly packed cup fresh Italian Parsley
1/8 tsp dried local mint
1/8 tsp fresh local organic rosemary
1 leaf fresh local organic bay / laurel leaf
6 oz fresh organic spinach
10 oz fresh organic chard (swiss or rainbow)
2 tbsp olive oil for frying
1 pinch sea salt
1/8 tsp black & strong spice mix
 
Wash & remove stalks from all greens & herbs.
Boil all of the greens & herbs together in a large pot. Drain but reserve some of the cooking water. Press through a sieve to remove as much of the water as possible. Chop, and then pound the boiled greens & herbs. Pre-heat a frying pan with olive oil, add all of the boiled greens & herbs. Turn down the heat to a simmer and add 1-2 ladles of the cooking water back into the pan. Let simmer for 5 minutes, sprinkle spices & salt to taste & serve 
 
 My taste tester decided it was a NOMelet. He kept doing is baby bird impression for both the eggy, and the vegan all veggie versions. If he ever decides to become a militant carnivore I totally have blackmail photos. 
  
allvenicechannel: (Default)
Tuesday, October 11th, 2011 11:04 am
I've started up culinary nights again in my end of the world, and this last Wednesday we had a sizable turnout. We wound up doing all three dishes, XXV. Fongi/ Mushrooms, LVIII Pane de noxe maravigliosso e bone. / bread of walnuts marvelous and good, and CV Torta d’ agli, etc. / tart of garlic etc.
XXV.    Fongi.
Se tu voy fare fongi, toli li fongi sechi e metelli a molle in aqua calda e lavaly ben, poy li lesse e poy fali boni como tu voy e conzali; poy toy cepole et herbe e conza cum specie dolze e forte; e poy meti li funzi entro e frizi ogni cossa insieme, e toy mandole non monde e maxenale, e poy mettelli suso i fongi; altri li meti agresta e vole essere caldi.
XXV. Mushrooms
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.

2 Cups dried porcini Mushroom (we had 1 cup porcini, one cup oyster mushrooms)

2 cups chopped onion
1 tbsp lard or oil
1 tbsp fresh thyme
1 tbsp fresh rosemary
1/2 tbsp dried marjoram
 
What we did: Soak mushrooms until rehydrated
Simmer/ par boil mushrooms for 3 minutes, drain
Sautee chopped onion, and herbs (I chose thyme, rosemary & marjoram) add mushrooms and lightly pan fry for 5 minutes. Dish up and sprinkle with verjuice & / or ground almonds. This was delicious with the verjuice, and the ground almonds added another textural aspect as well. This would work well as a quick vegetarian dish.

LVIII.   Pane de noxe maravigliosso e bone.
Se tu voy fare pan de noce, toy le noce e mondalle e pestale, e toy de herbe bone e un poco de cevola gratà e specie dolze e forte e uno pocho de zucharo, e miti in lo mortaro con le noxe e fa pastume. Poy toy fior de farina e fane un folglio a modo de lasagne grande e largo e sotile, e miti questo batuto suso, e muolzilo tuto insembre e falo a modo de uno pane, e poy lo caricha ch’ el vengna sotille a modo de una fugaza;
metilo a choxere in lo forno, e quando l’ è cocto, trailo fuora e laselo afredare.
LVIII Marvelous and good walnut bread
If you want to make a bread of walnuts.  Take walnuts and peel and grind them, and take good herbs, a little grated onion, sweet and strong spices and a little sugar.  Put these in a mortar with the walnuts and make a paste.  Then take wheat flour and make a sheet in the way (that one makes) lasagna, large and wide and thin.  Put this (nut) paste within and knead all this together in the same way that one makes bread.  Take the dough, when it has become soft like a cake, and put it to cook in the oven, and when it is cooked pull it out and let it cool.

1 cup warm water (to bloom yeast & make dough)
1/2 tsp sugar
1 small package= 1 1/2 tsp active dry yeast (loose),
2 3/4 cup flour (for the body of the dough)
1 tsp salt
1/8 cup olive oil
1/2 cup flour (for flouring the board while kneading)
3 tbsp chopped onion ( too much, I plan to scale this back)
1/2 tsp sugar
1/4 tsp each fine spice & black and strong spice mixes
3 tbsp ground walnuts
1/2 tbsp fresh thyme
1/2 tbsp fresh rosemary
1/2 tbsp dried marjoram (they were out of fresh at my local grocer)
Combine water, yeast, and sugar and let stand 5 minutes or so till foamy. In large bowl, stir together 2-3/4 cups flour and salt. Stir oil into yeast mixture. Add yeast mixture to flour mixture while stirring. Transfer dough to a floured surface and knead to form springy but not too sticky dough. Form dough into a ball and put in a large oiled bowl, coating all sides. Cover bowl with kitchen towel and let dough rise in a warm place until doubled in bulk. While bread is rising or proofing,  puree or finely chop and grind the remaining ingredients. Transfer dough to a lightly floured surface and knead onion mixture into dough, alternately divide dough in half, then roll flat and spread onion/nut/ spice mixture on top of the flat dough and roll up dough.Cover and let rest for 5-10 minutes.
  
What we did: We bloomed the yeast in a cup of warm water and sugar for approximately 5 minutes (until it visibly bubbled and bloomed), mixed in the flour, then kneaded it until it became slightly springy and put it in an bowl lightly oiled with olive oil. Since it was a somewhat short night we put the dough into a 200 degree pre-heated oven to proof in a ceramic bowl covered with a clean kitchen towel. while that was proofing in the oven we through all the additional ingredients into the food processor to finely chop and blend. Checking the bread after the first 10 minutes, then every couple of minutes, once it doubled in size, it was then pounded down and the onion, herbs, spices and nuts that had been run through the food processor were mixed in. It was then transferred to a baking sheet and proofed in the oven until ready for baking. We took the bread out of the oven once it was proofed, preheated the oven to 350, then put it back in checking it after 30 minutes, then every 5. I tried this recipe again, and instead of mixing the onion/herb/nut/spice mix in evenly I rolled it as flat as possible to more closely follow the instructions in the original “make a sheet in the way (that one makes) lasagna, large and wide and thin” as was called for in the original, then roll it up like a jelly roll for the final rise. I’m also tried out my bread stone for the first time, and it was a great success. 







CV. Torta d’ agli, etc.

Toy li agli e mondali e lessali; quando sono cocti metili a moglio in aqua freda e poy pistali e metili zafarano e formazo assay che sia fresco e lardo batuto e specie dolze e forte e distempera con ova e mitili ova passa e poy fay la torta.
CV.  Tart of garlic, etc.
Take the garlic and peel and boil; when they are enough cooked put to soak in cold water then pound and put saffron and cheese enough that is fresh and beaten lard and spices sweet and strong and temper with eggs and put in currants and then make the tart.

Interpretation (8 servings)
Filling:
1 cup garlic, peeled
2 cups ricotta cheese
1 pinch saffron
2 eggs
1/4 tsp sweet spice mix
1/4 tsp black & strong spice mix
2 tbsp currants
For crust:

Either use pre-made roll out crust or make your own shortcrust pastry:
1 c. flour 1/2 c. butter

Simmer/ boil the garlic until tender- approximately 5-10 minutes.
Strain boiled garlic and place in fresh cold water,
Grind the cooked garlic with mortar and pestle or food processor, combine with cheese, eggs and spices.
Line a greased tart pan with crust, or prepare mini tart shells depending on serving preference.

Preheat oven to 350 degrees F.
Bake tarts until firm to the touch. (about 20-30 min)





Finally, my mascot and inspiration, my little miracle. He was being entertained by his daddy while I played in the kitchen. Daddy put him in a box and I just had to get a picture (which is why shirtless daddy is trying to stay out of the shot). :)

allvenicechannel: (Default)
Wednesday, August 31st, 2011 09:29 am

I'll write this up much better once I've had some sleep. I just want to get the pictures loaded so I can play with them properly. 
XXIII. Cisame de pesse quale tu voy.
Toy lo pesse e frigello, toy zevolle e lessale un pocho e taiale menude, po’ frizelle ben, poy toli aceto et aqua e mandole monde intriegi, et uva passa, e specie forte, e un pocho de miele, e fa bolíre ogni cossa insema e meti sopra lo pesse.
XXIII Cisame (Sweet/sour dish) of whichever fish you want.
Take the fish and fry it. Take onions which have been boiled a little and chopped finely, and fry them well. Then take vinegar and water and whole peeled almonds, currants, strong spices and a little honey and put everything to boil together (with the onions) and put it above the (fried) fish.

Eduardo gave me 4 cod steaks to use for this, and let me use some of his dried currents, sliced almonds and homemade white wine vinegar (he had both red and white, but I thought white more appropriate for this trial) and I fried it up in some of his lovely lardo- NOM. One of the other foodies in camp from the west had a spare onion.

Ingredients: 
4 cod steaks
1/8 tsp black and strong spices (black pepper, long pepper, nutmeg, cinnamon, cloves)
1 medium red onion (I used the red because it was available, not nessisarily because the recipe called for that type)
1/4 cup currents
4 cups water
2 tbsp lardo, or lard (I used Eduardo's fantastic lardo because it was available)
1/2 cup white wine vinegar
1 tbsp honey- left out here because things got crazy and it was forgotten- will try again and add it
Finely chop onions, boil onions, drain. Take vinegar, water, currants, strong spices and a little honey and put everything to boil together including the par boiled onion. Fry fish in lard (or lardo in this case) flipping half way through cooking, plate and cover with sweet/ sour onion sauce and garnish with almonds. 



XXII. Cime de vitte.
Se tu vo’ fare cime de vite, toli le cime ritorte e fale lessare un pocho; quando sono un pocho bolite, traile fuora e strucha ben fuora l’ aqua, e poy frizelli molto e grasso, e poy toy verzus, //petreselo\\ et aqua, e specie, e sale; distempera insiema, e meti sopra, e lassa ben bolire. Poy toy un pocho de ozaiorana, [?=ma-] e destemperalo con aqua, e meti sopra e serà bono.
XXII Sprouts of life/health
If you want to make sprouts of life, take the rounded cabbage sprouts and boil them for a little while.  When they are a par-boiled take them off the heat and strain away all the water.  And then fry them well in plenty of fat.  Take verjuice, parsley, water, spices and salt and mix them well together before putting them on top (of the sprouts), and let them boil well together.  Then take a little marjoram, temper it with water and put it above (the dish) and it will be good.

Ingredients: 
2 cups sprouts (bean, in this case as that's what was available)
2 tbsp fat (Eduardo's lardo)
1 cup white verjuice
2 tbsp chopped flat leaf italian parsley
1 tsp marjoram
1/4 tsp each fine and sweet spice mix, and salt to taste (may vary dependant on fat used)
Par boiled the sprouts then pan fried them in some of Eduardo's delicious lardo (clairified lard) then made a separate sauce of the verjuice, parsle, spices and marjoram. Heated sauce then served over fried sprouts, salt to taste.

I packed super-duper light since I was carpooling and I wound up begging nearly all of the ingredients for both these dishes from David Walddon. I should have de-boned the fish but was otherwise completely happy with how this turned out. I'll have to try this again at home.
       
allvenicechannel: (Default)
Thursday, March 31st, 2011 09:41 am

I've decided that the theme for April's Culinary night will be lenten foods. Since no one has made any requests I'm going to be choosing recipes from the anon. Venetian. :) I'll only be doing a couple of these but here are the options I'm looking at from this source that are approrpaite for Lent: 
I've already done one that would be appropriate for lent- the broth of fish, but I'd prefer to work on ones from this manuscript I haven't tried yet.

XCVII.           Torta de gambari vantagiata.

Toy li gambari alessi e trane le polpe delle code e toy arquante herbe bone e bati ben e miti con questo batuto brodo de mandole e specie fine e uva passa e de questo batuto fay torta sutille entro do croste e de sopra vuole essere potente de specie dolze e de uva passa e dentro vole essere ben zalla.
XCVII.  Fantastic tart of prawns.
Take the prawns boiled and pull the pulp from the tails and take a quantity of good herbs beaten well and put with this batter broth of almonds (almond milk?) and spices fine and currants and of this batter make tarts thin between two crusts and above should be strong with sweet spices and currants and within it should be well yellow.

LX.     Quinquinelli zoè rafioli boni molti.

Se tu voy fare quinquinelli toy mandole e mondale e pestale ben e mitile zucharo e se l’ è tempo de carne, metili e masenala ben con le mandole e poi fa a modo de rafioli e poy frizeli in bono grasso; quando sono friti tenli caldi.

LX.  Quinquinelli that is ravioli good and many.
If you want to make quinquinelli take almonds and peel and beat well and add sugar and if it is time meat add and mix well with the almonds and then make in the way of ravioli and then fry in good grease when they are fried serve hot.
*  quinquinelli, name is a diminutive of five years and is essentially untranslatable.

LX Quenelles, that is many good ravioli
If you want to make quenelles, take peeled almonds grind them and add sugar, and if it is a meat day add it (meat) and mix it well with the almonds.  Then make them in the way of ravioli (small dumpling shapes) and then fry them in good lard, when they are fried keep them hot (to serve).

 

LXI.    Rixo in bona manera.

Se tu voy fare rixo in la meiora manera che fare se poy per XII persone, toy do libre de riso e do de mandole, toy meza libra de zucharo; to lo rixo ben mondo e ben lavato e toy le mandole ben monde e ben lavate e maxenate e distempera con l’ aqua chiara e ben colate in stamegna. Toy lo rixo e mitilo a fogo in aqua chiara; quando è levato lo primo bolire e ben spumato scolavi fuora l’ aqua in contenente e metili el lato de le
mandole e fa choxere su la braxa da lonze e mescola spesse intorno che non se rompe; quando boglio streto rezonze suxo del late de le mandole e quando è apres che coto, mitige quantità de zucharo. Questa vivanda vuol esser biancha e molto spessa e quando l’ è cocto polveriza in le manestre del zucharo per suso.

LXI.  Rice in a good manner.
If you want to make rice in the best manner that you can for 12 persons, take two pounds of rice and two of almonds, take half a pound of sugar; take the rice well peeled (husked) and washed and take the almonds well peeled and washed and crush and temper with clear water and strain well.  Take the rice and put to the fire in clean water, when it is risen to the first boil and is well bubbling take away the water in the pot and put in the almond milk and make to cook over the embers slowly and mix carefully that it does not break; when the almond milk is soaked in and when it is cooked add a quantity of sugar.  This dish should be white and very sparing and when it is cooked powder in the serving the sugar over.

LXI A good way for rice
If you want to make rice in the best way that you can, if it is for twelve people take two pounds of rice and two (pounds) of almonds and half a pound of sugar.  Take the peeled (husked) rice and wash it well.  Take the almonds, peel, wash, grind and temper with clear water and strain through a sieve (prepare almond milk).  Take the rice and put it on the fire in clean water, when it rises to the boil for the first time, and is boiling well, strain out the water that it contains and put in the almond milk.  Continue to cook slowly on the coals (of the fire) and mix carefully so that the rice doesn’t break.  When it has soaked up the almond milk and it is just about cooked add the quantity of sugar.  This dish should be white and simple and when it is cooked powder with sugar above for serving.



XXI.    Composta bona e perfetta.

Se tu voy fare bona composta, toy sumac o uva fassa e anixi, e fenochio, e coriandoly, e trizee e un pocho de senavra, e aceto, e maxena ogni cossa insiema, e mitige zafarano assay; poy toy rave o pere et herbe e pastenaye gentile, e fale bolire un pocho, po’ getali quel savore de sovra.

XXI. Compost (pickle) good and perfect.
If you want to make good compost, take sumac or currants and aniseed and fennel and coriander and tear in a little ginger and vinegar and mix every thing together and add enough saffron, then take turnip or pears and herbs and stamp gently, and put it to boil a little, then pour that relish over (the dish).

XXI Compost good and perfect.
If you want to make compost, take sumac or dried grapes and aniseed, coriander and tear into this a little ginger.  Add vinegar and mix everything together well making sure to add enough saffron.  Then take turnips or pears and herbs and break them up gently and let them boil for a little while, then put the relish (vinegar and spices etc) over (the cooked pears or turnips).

XXV. Fongi.

Se tu voy fare fongi, toli li fongi sechi e metelli a molle in aqua calda e lavaly ben, poy li lesse e poy fali boni como tu voy e conzali; poy toy cepole et herbe e conza cum specie dolze e forte; e poy meti li funzi entro e frizi ogni cossa insieme, e toy mandole non monde e maxenale, e poy mettelli suso i fongi; altri li meti agresta e vole essere caldi.

XXV. Mushrooms
If you want to make mushrooms, take dried mushrooms and set them to moisten in hot water and wash them well, then boil them and then make them good how you want and know; then take onions and herbs and season with sweet and strong spices; and then put the mushrooms into and fry every thing together, and take unpeeled almonds and grind them and then put them over the mushrooms; or else add verjuice and they should be hot.

XXV Mushrooms
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.

XXVIII.          Fritelle bianche.

A ffare fritelle bianche, toy late de mandole e formento, e sfarinato destempera insiema e lassali levare, po’ fa le fritelle. Quando sono cocte, polverizali del zucharo e sono bone

XXVIII. White fritters.
To make white fritters, take almond milk and leaven, add flour and temper together and leave it to raise then make the fritters.  When they are cooked powder with sugar and they are good.

XXVIII White Fritters
To make white fritters.  Take almond milk and leaven (yeast) add flour and blend them together and leave them to raise, then make the fritters.  When they are cooked powder with sugar and they are good.



XXXII.           Gelatina per un altro modo.

Se tu voy fare gelatina, toy pesse e cenamo, e una onza de zenzevro, e una onza de peverlongo, e mezo quarto de gardanino, e uno quarto di garofali, e mezo quarto de uva passa, e mezo quarto de noxe moschiate, e queste cosse fa pestare insieme, e con zafarano; po’ toy pane e leva la crosta, toy noselli de noze grande e brostolali in la cenere vive, e queste cosse fiano masenate insiembre, e distempera con axeo biancho fino,
e meti quel savore a bolire insembre. Questo è bono a trute e a lamprede, e ad ogni pesse marino, e se era de carne, ell’ è bono a caponi e polastri, etc.

XXXII. Jelly in another way.
If you want to make jelly, take fish and cinnamon, and one ounce of ginger and one ounce of long pepper, and half a quarter of cardamom and a quarter of cloves, and half a quarter of grape juice, and half a quarter of nutmeg, and beat these things to a paste together, and with saffron, then take bread and cut off the crust, take hazelnuts large and toast in live coals, and these things should be mixed together and tempered with fine white vinegar and put to boil together.  This is good with trout or lamprey and with every sea fish and if if is of meat, it is good with capon and hens etc.
* gardanino was taken to be cardamom, Flori gave cardamomo, cardamamo, cardamono as seeds or grains of paradise.

XXXII Aspic in another way.
If you want to make aspic, take a weight of cinnamon, an ounce of ginger, an ounce of long pepper, half a quarter (of an ounce) of cardamom, a quarter (of an ounce) of cloves, half a quarter (of an ounce) of currants, and half a quarter of an ounce of nutmeg and grind all these things together.  Then take bread and cut off the crust (keep the crumb), take large hazelnuts which have been toasted in live coals and mix all these things (spices, bread and nuts) together.  Temper the mixture with fine white vinegar, then put this sauce to boil together.  This is good with trout and lamprey and with every maritime fish, also with meat, and it is good with capons and hens, etc.

 

XXXIII.          Gellatina communa e bona de pesse.

A fare gellatina de pesse per XII persone, toy tre tenghe grosse, toy do onze de specie forte e dolze insembremente, e mezo quarto de zafarano per si; e toy lo pesse ben lavato e stato el sole un pocho, toy e lessalo in parte de aqua e de aceto fino, e mitilo a bolire. E quando è bene bollito, la prima cossa che tu ge mitti, miti de le ditte specie e zafarano, e ogni cossa, e faili bolire piano, e molto chosere. Quando è cocto, traila fuora e mitilo a refredare; habii arquante foglie de laurano ben lavate e polve[ri]zate con le ditte specie, e poy toy lo pesse e conzalo in lo vasello, e lassa reposare lo zillo. Altri fa bollire lo zafarano, altri no. Quando è refredato un pocho el çelo, yettalo suso el pesse, e metili assay specie ed è fata, etc.

XXXIII. Jelly ready to serve and good of fish
To make jelly of fish for 12 persons, take three large tench, take two ounces of sweet and strong spices together and half a quarter of saffron for this, and take the fish well washed and put in the sun a little, take and cook in part water, part fine vinegar, and set them to boil.  And when the are well boiled, the first thing that you add, is the said spices and saffron and everything, and set to boil softly and very closed.  When it is cooked pull it off and set it to cool, have bay leaves well washed and powdered with the said spices, and then take the fish and place in the vessel and let rest the jelly.  Either boil the saffron or not.  When it is chilled and a little set, put it over the fish and put enough spices and it is done, etc.

XXXIII Common good fish aspic
To make aspic of fish for 12 people.  Take three large tench, two ounces of strong and sweet spices together and half a quarter (of an ounce) of saffron for this.  Wash the fish well and put it in the sun for a little while (to dry?), then put it to boil in part water, part vinegar.  When it is well boiled the first things that you add are the said spices and saffron.  Boil everything well closed and very slowly.  When it is cooked pull it (the fish) out and put it to cool.  Have enough laurel (bay) leaves, well washed and powdered with the said spices.  Then put the fish into a vessel, and let the jelly rest.  You can either boil it with saffron or not.  When it (the jelly) is chilled and a little set pour it over the fish, and add enough spices and it is done, etc.

 

XXXVI.          Herbetella de quaressima.

Se tu voy fare herbette de quaressima cum olio, toy li herbe, zoè spinace, e blide, petrosemolo, e mente, e maiorana poca ben monde e ben lavate, e fale alessare. Quando sono apres che cocte, cola fuora l’ aqua e strucha ben fuora a mano, po’ le batte con coltello, po’ le bati cum lo mazo, po’ le miti in la pignata e sofrigeli con l’ olio e con el sale tanto che basta; poy li miti quella lessadura sopra, e fay chosere si che siano strette e poy tray in suso e lasalle ripossare. Quando vanno a tavola, menestra e polveriza sopra specie.

XXXVI. Herbetella (herb omelet) in lent.
If you want to make a herb omelet in lent with oil, take the herbs, be it spinach and blide (?), parsley and mint and marjoram a little well peeled and washed and set them to boil.  When they are enough cooked pour away the water and dry well by hand (squeeze dry), then beat (chop) with a knife, then beat with mallet, then put in the pot and fry with oil and with salt that is enough, then make sure that it is enough and then pull off (the heat) and let it rest.  When it goes to the table, dish and powder above with spices.
*  no translation could be found for blide.  Given the context some form of green herb or pot herb is likely.

XXXVI Herb omelet in lent.
If you want to make a herb omelet for lent with oil.  Take the herbs, that is spinach, beet (leaves, or swiss chard), parsley, mint and marjoram, a little peeled (stems removed) and well washed and put them to boil.  When they are almost cooked strain out the water and then squeeze it out with your hands, then chop them with a knife, and beat them with a mallet.  Then put them in a pottery pan (pignata) and fry them with oil and with as much salt as is enough.  Then put a little of the boiling water above, and close the vessel and see that it is well closed, and pull the pan to the back (of the fire) and let it rest.  When it is ready to go to the table dish it up and powder with spices above.



XXXVII Lean dish or dish with “enula”
Take elecampane (Inula helenium, relative of chicory) peel it and then grind it with raw pork belly, add fresh cheese and temper with eggs.  Make a (pie) crust, and put it (the filling) into the pan (pie case) and put some strained grease (oil or lard) and put it to cook (in an oven).

XXXVIII.       Lasagne.

Se tu voy fare lansagne de quaressima, toy le lasagne e mitile a coxere, e toli noxe monde e ben pesta e maxenate, e miti entro le lasagne, e guardale dal fumo; e quando vano a tavola, menestra e polverizage de le specie, del zucharo.

XXXVIII. Lasagne.
If you want to make lasagne in lent, take the lasagne and put it to cook, and take walnuts peeled and well beaten and ground, and put into the lasagne, and guard from smoke, and when it goes to the table, serve and powder with the spices and sugar.

XXXVIII Lasagne
If you want to make lasagne in lent, take the lasagne (wide pasta noodles) and put them to cook (in water and salt).  Take peeled walnuts and beat and grind them well.  Put them between the lasagna (in layers), and guard from smoke (while reheating).  And when they go to the table dress them with a dusting of spices and with sugar.

XLI.    Mandolata cocta e perfetta.

Se tu voy fare mandolata cocta per XII persone, toy tre libre de mandole, e toy meza libra de zucharo, toy le mandole ben monde e ben lavate e ben maxenate e distemperali cum aqua chiara pocha e ben colata e mitile a bolire in un vasello che bogla tanto che torni spessa, e mitigi per scutelle zucharo. E se voy fare per piú persone o per men, toy le cosse e questa medesma mesura.

XLI. Almond dish cooked and perfect.
If you want cooked almond dish for 12 persons, take three pounds of almonds and take half a pound of sugar, take the almonds well peeled and well washed and well crushed and temper with a little clear strained water and put to boil in a vessel that is big enough to stir well and put to the dish sugar.  And if you want to make for more persons or for less take the things of this dish in the similar measure.

XLI Cooked, perfected almond dish
If you want to make cooked almond dish for 12 people.  Take three pounds of almonds, and a half a pound of sugar.  Peel and was the almonds well, grind them and then mix with a some clean, strained water.  Put them (ground almonds and water) to boil in a pan, which is big enough to allow you to stir well (assuming the cooking almonds will need frequent stirring to avoid scorching).  Serve on the plate with sugar.  And if you want to make this for more or less people take these things (ingredients) in the same proportion.


( I think there may be a translation error here and grated suet should be grated onion)
LVIII. Pane de noxe maravigliosso e bone.

Se tu voy fare pan de noce, toy le noce e mondalle e pestale, e toy de herbe bone e un poco de cevola gratà e specie dolze e forte e uno pocho de zucharo, e miti in lo mortaro con le noxe e fa pastume. Poy toy fior de farina e fane un folglio a modo de lasagne grande e largo e sotile, e miti questo batuto suso, e muolzilo tuto insembre e falo a modo de uno pane, e poy lo caricha ch’ el vengna sotille a modo de una fugaza;
metilo a choxere in lo forno, e quando l’ è cocto, trailo fuora e laselo afredare.

LVIII. Bread of walnuts marvelous and good.
If you want to make bread of walnuts, take the nuts and peel and make a paste, and take good herbs and a little grated suet and spices sweet and strong and a little sugar, and put in the mortar with the nuts and make into a paste.  Then take flour of wheat and make a sheet in the way of lasagne large and wide and thin, and put this batter over, and move (knead) all together and make in the way of a bread and then the dough it becomes soft in the way of a cake put to cook in the oven, and when it is cooked pull it out and let it chill.

LVIII Marvelous and good walnut bread
If you want to make a bread of walnuts.  Take walnuts and peel and grind them, and take good herbs, a little grated suet, sweet and strong spices and a little sugar.  Put these in a mortar with the walnuts and make a paste.  Then take wheat flour and make a sheet in the way (that one makes) lasagna, large and wide and thin.  Put this (nut) paste within and knead all this together in the same way that one makes bread.  Take the dough, when it has become soft like a cake, and put it to cook in the oven, and when it is cooked pull it out and let it cool.



LIX.    Peverada scleda zoè schutelini.

E se voy fare peverata scleda per ogni carne o per pesse, toy farina biancha e mele aceto e distempera tanto che sia sottille e del brodo de carne over de pesse che sia magro e miti a bolire con specie tante che basti e se ‘l voy zallo mitige del zafarano e se ‘l voy biancho non zel mettre.

LIX. Pepper sauce that is genuine.
If you want to make a pepper sauce for each meat or for fish, take white flour and honey vinegar and temper enough that it is soft and of the broth of the meat or fish that is fat and put it to boil with spices that are enough and if you want yellow add saffron and if you want white do not add it.

LIX Genuine pepper sauce
If you want to make a pepper sauce for any meat or for fish, take white flour and apple vinegar and temper (mix) it well to a thin paste, adding the broth of the meat, or fish if it is a lean day, and put it to boil with a large amount of spices, that is enough, and if you want it to be yellow add saffron, and if you want it white, don’t add it (the saffron).



LXVII.           Savore rinforzato perfetto.

Se tu voy fare savore reforzato, toy garofali e cinamo e zenzevro e un pocho de gardanino e noxelle pellate suso la cenera calda e un pocho de molena de pan e zucharo; pesta queste chosse insieme un pocho e maxena con aceto; e questo si è bono savore con zaschuno rosto.

LXVII. Relish reforced perfect.
If you want to make reforced relish, take cloves and cinnamon and ginger and a little of cardamom and hazelnuts peeled over the hot coals and a little of the crumb of bread and sugar; paste these things together and mix with vinegar; and it will be a good taste with any roast.

LXVII Perfect strong sauce
If you want to make a perfect strong sauce, take cloves, cinnamon, ginger, a little cardamom, hazelnuts, peeled by toasting over hot coals, a little bread crumb and sugar.  Grind these things together a little and mix with vinegar, and this is a good sauce for any roast (meat).

LXXVIII.       Salamura de anguille optima.

Toy le anguille e metelle a rostire de soto una padella con aqua in la quale chaza tuto el grasso quando le se rostono; quando sono cocte toy specie forte e sale e si le miti in questa aqua e grasso e smenbra le anguille e miti entro questi salamora e si tu voy meterge un pocho de vin cocto daràli sapore bono.

LXXVIII.  Salted dish (salamura) of eel optimal.
Take the eels and put them to roast over a pan with water in which one catches all the fat that one roasts out; when they are cooked take spices strong and salt and one puts them in this water and fat and chop the eels and put in this salty dish and if you want to add a little of cooked wine it will give a good flavor.

LXXX.           Savore de pesse.

Se tu voy fare pesse a savore che se chiama a sabeto, frizelli in bono olio, toy uva passa e maxenala con l’ agresta e con aceto e toy cepola e lessala e batila con cotello poy frigilla con quello savore e mitige specie che non habia zafarano e mitigi galanga asai e fai che seano acetoxi non tropo.

LXXX.  Relish for fish.
If you want to make fish sauce that one calls sapeto (tasty) fried in good oil, take currants and mix them with verjuice and with vinegar and take onions and boil and chop with a knife then fry with this sauce and put spices that do not have saffron and put galangal enough and make sure that the vinegar is not too much. * sapeto – no translation, most likely to be from sapore, to taste, hence tasty.



LXXXVI.       Savore confetto, etc.

A ffare savore confetto toy pan e rostillo e mitilo a moglo in aceto; toy garofali e melegete, zenzevro, cenamo, noce moschate e gardanino e zucharo e masena ogni cossa inseme e distempera con axèo e bona agresta ed è fato.

LXXXVI.  Relish confected, etc.
To make confected relish take bread and roast it and put it to soak in vinegar; take cloves and grains of paradise, ginger, cinnamon, nutmeg and cardamom and sugar and mix every thing together and temper with vinegar and good verjuice and it is done.

 

LXXXVII.     Savore de gambari.

Çadelo, zoè el savore de gamberi. Toy li gambari e lessali e trane fuora le code monde poy pestalli tuto l’ altro e mitige un poco d’ aqua, poy lo colla. Toy un pocho de herbe bone e toy rossi de ovi e mandole overo molena de pane e pista ben in mortaro e distempera con agresta; mitige uno pocho d’ aqua sí che non sia acetoso e mitige specie dolze e forte e olio, fiçili code e mitili in quello savore che ty ay fato e fa bolire quando te pare.

LXXXVII.  Relish of prawns.
Cadelo, that is relish of prawns.  Take the prawns and boil and pull out the tails, peel then paste all the other (the meat) and put in a little water, then strain them.  Take a little of good herbs and take egg yolks and almonds or crumb of bread and paste well in the mortar and temper with verjuice; put in a little water if it is too vinegary and put spices sweet and strong and oil, poke tails and put in this relish that you have cooked and made boil when you adorn by hanging (basically dress the relish with the tails of the shrimp).

 

LXXXVIII.    Salsa sarasinesca.

Se tu voy fare salza sarasinescha toy mandolle, uva passa, zenzevro, cenamo e garofalli e melegette, gardamono, galanga e noce moscate; masena ogni cossa inseme e distempera con agresta; questo è bon savore.

LXXXVIII.  Saracen style sauce
If you want to make saracen style sauce take almonds, currants, ginger, cinnamon, cloves, grains of paradise, cardamom, galangal and nutmeg; mix every thing together and temper with verjuice; this is a good relish.

 

XCIV. Torta de pesse.

Toy tre tenche grosse o una anguilla grossa e tri onze de datali fini e meza libra d’ uva passa e ij onze de pignoli mondi e ij onze de specie dolze e forte avantazate; torà la thenca ben lavate e schaiate e fese per schena e torè zuxo le polpe tute e torè queste polpe crude e pestale, e pesta alquante foglie de petrosemolo e de mazorana e olio fino e de le specie ben morbide e de questo pieno farane salsizie longi como rafioli e friti in olio e assai bolito e toray le tenche che sono rimaze e metile a lessare con alquanto petrosemolo e quando serano ben cocte pestarale tute salvo la testa e mitige specie e olio e pestale siego e [de] questo pieno fane rafioli picholi con pasta sotile fali frizere in l’ olio e polverizali de specie; questa torta se vole chuoxere in una fersora.

XCIV.  Tart of fish
Take three large tench or one large eel and three ounces of dates fine and half a pound of currants and two ounces of peeled pine nuts and 2 ounces of spices sweet and strong; take the “thenca” well washed and cleaned and crack the back and pull away all the pulp (meat) and take this raw pulp and pound, and paste enough leaves of parsley and of marjoram and fine oil and of the spices well soaked and well full make sausages long like ravioli and fry in oil and enough boil and take the tench that remains and put it to boil with enough parsley and when it is well cooked paste all save the head and put spices and oil and paste and take this filling and make ravioli small with thin pasta make fry in oil and powder with spices; this tart needs to be cooked in a frying pan.
*  Although the title says tart, there is little reference to a pie type dish.  My impression is that you make large sausage type ravioli from the eel, make stuffed pasta ravioli from the tench, then put these into a pastry case with dates, pine nuts and currants.



C.        Torta in balconata per dodeze persone.

Toy farina piú biancha che tu poy avere in quantità de tre libre o toy do onze de zucharo e toy       una libra de mandole e xxxvj noce bone e meza libra de uva passa e xxv datali e mezo quarto de garofali e toy bona quantità de late de mandole, toy la farina che tu ay destruta con aqua sì che sia ben spesso e toy la padella e onzella ben de olio e de questa farina fassi crosta ad una
polverizata de zucaro e delle dite specie, e toy le noce possa li datali minuzati e l’ uva passa ben lavata e garofali russi e tute queste croste su chaschauna la suva parte e poni crosta sopra tute queste cose e sì che sia torta.

C.  Tart windowed for 12 persons.
Take the flour most what that you have in amount of three pounds and take two ounces of sugar and take a pound of almonds and 36 walnuts good and half a pound of currants and 25 dates and half a quarter of cloves and take a good quantity of almond milk; take the flour that you have mixed with water such that it is well thick and take the pan and grease well with oil and of this flour make a crust in it powder with sugar and the said spices, and take the nuts crushed and dates tiny (well chopped) and the currents well washed and cloves ground and all these in the crust over each one saves part of the crust and puts above all these things an it is a tart.
* This recipe actually tells you how to make a crust.  In this case a simple mix of flour and water, the pan is greased with oil the filling put within


CXXVII.        A chonfetare mandole fresche e persiche fresche e noce fresche vogleno essere zovenette, né dure, né tenere, etc.

Toy le ditte e mondale e forale, le noce vol sie buxi e le persiche sie, le mandole quatro. Vol essere messe in l’ aqua e ogni dì muta l’ aqua parechie fiade tanto sia dolze, poy bolila in aqua; le noce vol bolire mez’ ora el persicho e la mandola quando chomenza a intenerire bolirà mezo quarto d’ ora, poi li meti a ssugare a l’ onbra e al vento en uno canestro o suso uno gradizo per tre iorni: le persiche e le mandole per dui dí poi l’ impi per i buxi de garofalli, de canella, de zenzevro; poy fa bolire in mele per ispasio de 6 patrenostre, poy le chava de quello mele e bolile in un altro mele tanto ch’ el mele sia coto; poy sopra el mele miti spesie, fine e miti in uno albarello al sole per ispassio de quindeçe iorni ben chiusse. Le persiche vole essere fatte al ditto modo salvo che le vole bolire in lo primo melle tanto ch’ el siano cocto; non bisognia che sia scambiato. Abi amente che le mandole non vol passare mezo aprile in lochi chaldi, però che la suoa schorsia doventa tropo dura.

CXXVII. To confect fresh almonds and fresh persian nuts and walnuts fresh that you want to be "zovenette", neither hard, nor soft, etc.
Take the said (nuts) and peel and hole, the walnuts you want six "buxi" (unknown quantity) and of persian nuts six, and almonds four.  They should be put in water and change the water much until they are soft, then boil in water, the walnuts want to be boiled a half hour and the persian nuts and almonds when they commence to become tender boil have a quarter of an hour, then one puts them to dry in the shade and the wind in a fruit basket or under a colander for three days: the persian nuts and the almonds for two of them then stuff the holes with cloves, cinnamon, saffron; then make boil in honey for the space of 6 pater nosters, then take out of that honey and boil in another honey much that the honey it is cooked; then put above the honey mix spices, fine and put in an gally pot in the sun for the space of fifteen days well closed.  The persian nuts should be done in the said way save that you want to boil in the first honey much that they are cooked; one does not want that they change.  Have note that the almonds to not want to dry half of april in a hot spot, else they will burn and become too hard.


CXXIX.          A chonfettare zuche per dui modi.

Toy la zucha duretta e suoi e mondali e fai dui pezi e bolile in aqua tanto che sia teneri. Abbia .9. vasi vedriati e trala tuta nel primo vaso e va la tramutando subito nel secondo, po’ nel terzo, po’ nel quarto, fina a li 9 vasi tanta che la zucha romagna ben freda per quel aqua, poy la suga al vento e al aiere senza sole per 3 iorni. Tola poy fala bolire un poco in mele, trala de quelle mele e mitila in l’ altro mele sia chocto. Se tu le volesse fare piú diligate, meti del zucharo a bolire con el mele, abi a mente quando serà fate le ditte zuche, zoè cocte, mitili in uno catino vedriato e lassela a l’ aiere fina ch’ è aretrato tuto quello mele e si po’ la riponi dove ti piace, starà forza iorni quindize a tira’ el mele; guardale del sole. Item se voy fare la per questo altro modo, miteli in vaso e ogni iorni li getta aqua bolente adosso e ogni dí li schambia l’ aqua octo iorni; po’ la fa bolire tanto che la cominza a tenerire e fala al modo de l’ altre, azetto no la metere in l’ aqua freda con chi nove catinelli.

CXXIX.  To confect gourds in two ways
Take the gourds hard that you have and peel and make two pieces and boil in a lot of water until they are tender.  Have 9 vases vedriati (vedretta small glacier, therefore cold) and take all from the first vase and make it move immediately to the second, then the third, then the forth, ending at the ninth vase that the gourds remain well cold in that water, then the put them in the wind in the air without sun for three days.  Take them and let them boil a little in honey, take them from that honey and put them in another honey that is cooked.  If you want to make them more delicate, put some sugar to boil with the honey, have in mind when it is done the said gourd it is cooked, put in a cold bowl and let it in the air until it is "aretrato" (dry) all that honey and one can put away safely where you want, let stay fifteen days and pull from the honey; guard from the sun.  Item, if you want to make in another way, put in a vase and every day put boiling water in and every day change the water for eight days, then make it boil much that it begins to be tender and make it in the way of the other, except don't put in cold water with the nine vases.



CXXX.           A ffare ranciata bona e delicata.

Toy la schorza del ranzo e fane quelli pezi che tu vole e curali ben dentro, miti a mole per 15 zorni poy le lessa in aqua tanto che sia tenere, lasale sugare per tri zorni, poy lo miti in lo mele che tu la voi bolire per tri zorni, poi la fa bolire un pocho e chambia, poy quello mele e miti l’ altro chon le spezie; ma prima le specie siano messe dentro sia spumato lo mele, bolla tanto che ‘l mele sia ben cocto, poy la lassa alquanti zorni a l’ aiere senza sole.

CXXX.  To make orange dish good and delicate
Take the peel of the orange and make in those pieces that you want and pick clean well within (remove white pith), put to soak for 15 days then boil in much water until they are tender, let them dry for three days, then put them in the honey that you want and boil for three days (bring to a boil every day for three days), then let it boil a little and change, then take that honey and put with the other with the spices:  but first the spices must be put within and boiled with the skimmed honey, boil well until the honey is well cooked, then leave a quantity of days in the air without sun.

 

CXXXI.          A ffare la ranziata batuta per altro modo.

Fa chomo tu fa quella di sopra, azetto che non se muta el mele e vole essere molto ben batuto con uno coltello, poy coto in el mele e abi a mente che la vole essere cocta tanta che lo mele sia quasio duro e vole pocho focho e temperato e sia cocto insieme con lo mele ed è fata.

CXXXI.  To make orange dish battered in another way.
Make much as that of above, except that one does not change the honey and they (orange peels) should be well battered with a knife (finely chopped), then cooked in the honey and have in mind that they want to be cooked much that the honey it is almost hard and you want little fire and temperate and it cooks together with the honey and it is done.

 

CXXXII.        Confetti de melle apio o de pome paradiso se le voy fare subito chomo è gratate le poy fare come ti pare.

Toy la mella e mondala, poy la grata; varda che non vada le granelle dentro la gratitura e lassala sugare per dui iorni. El sucho che fa la mella lassalo pur con la mella; passa le pome gratate e per ogni tri libre de pome meti libre tri de mele e lassale stare dui zorni le pome chomo el mele; poy fale bolire sempre menandole con speçie tanto che le mele sia cocte, abi a mente le spezie voleno essere messe quando l’ è quasi cocto el
confetto, cossí quelle de chodogni. Poy la distendi suso una tavola o suso una pietra bagnata e fay a modo di foio grosso men de mezzo dido; poy lassala refredare e fane a modo de schachieri in pezetti picholi e reponile in una schatolla con foie de laurano de sotto e poy de sopra dall’ altra mano va metando foie de suolo in suolo; e se voi mettere spezie tra foio e foio serà molto bono. Agi a mente ch’ el vol per lo men bolire
una hora grossa e forsi dui sempre menandole bene e guardale dal fumo.

CXXXII.  Confection of apples apio (honeyed) of of paradise apples if you want to make immediately and grated they may be made how you like.
Take the apples and peel, then grate, guard that the seeds don't go in the grated stuff and let to dry for two days.  The juice that makes the apples leave with the apples; strain the apples grated and for every three pounds of apples put three pounds of honey and leave it to sit for two days, then let it boil always mixing, with spices, enough that the honey is cooked, have in mind that the spices should be added when the confection is nearly cooked, otherwise they scorch.  Then pour it on a table or over a bathed stone (wet stone) and make in the way of a thick leaf (sheet) less than half a finger (width); then let it chill and make in the way of little cakes or wafers in small pieces and set on a dish with leaves of laurel (bay leaves) underneath and above, with the other hand you put leaves in-between, and if you want to put spices between leaf and leaf it will be very good.  Have in mind that it wants at the least to boil for an hour and it must be always mixed well and guarded from smoke.




CXXXIII.       A ffare codogniato bono vantagiato.

Toy le codogne e mondale e lessale in aqua tanto chote che se desfazeno; piglia uno bacino forado o la gratachasa, e gratali tanto fina che tu tragi tuto el buono, e guarda ch’ el non ge vada le granelle dentro el gratato. Salva per 3 iorni al aiere questo gratato inanzi che tu li meti in lo mele, poi per ogni libra de codogni gratati vol essere libre 3 de mele. Fa bolire tanto inseme quanto ch’ el mele sia cocto e spezie fine e se tu la vole per li amaladi, metili a bolire un pocho de zucharo, per libre 3 de chodognato vol essere onze vj de zucharo in cambio de specie. Quando sia choto distendilo suso una tavola bagnata chon l’ aqua frescha, e fala a modo de foie de pasta grosi mancho de mezo dido, e fane a modo de schachi e mitili in uno albarello con spezie e con aloro: zoè quella che non è per i malati vole bolire duo hore presso fino ch’ è cocto sempre menando. Questo chodogniato vole coxendolo senpre esser ben menato con uno baston spachato, etc.
Expliciunt.

CXXXIII.  To make marmalade of quinces good and fantastic.
Take the quinces and peel and put to boil in lots of water and cook until they are come down; take a basin holed or the grater, and grate very fine that you take all that is good, and guard that the seeds don't go into the grated quince.  Save for 3 days in the air this grated mix before you put in the the honey, then for each pound of grated quinces you want to have 3 pounds of honey.  Bring to a good boil together when the honey is cooked add spices fine and if you want for the mixture, put to boil a little of sugar, for 3 pounds of quince marmalade you want to have 6 ounces of sugar in change of spices.  When it is cooked tip it onto a table bathed with fresh water, and make it in the way of sheets of pasta large and just less than half a finger thick, and make in the way of wafers and put in a "albarello" (kitchen salt pot, refers to a specific storage vessel) with spices and with laurel: that it does not go bad you must boil two hours until it is cooked always stirring.  This quince marmalade you want to cook always well mixed with a flat wooden stirrer, etc.

 

allvenicechannel: (Default)
Thursday, February 10th, 2011 06:43 pm

I have been beyond insanely super stressed and busy both at work and at home, but I realized I needed to stop and do the things that feed my soul. I got a call on Monday from a very nice gentleman saying he was new to the area and interested in culinary night if it is still available. I hadn't had a culinary guild night since having the mini overlord, and the show of interest was a welcome motivation to get my poop in a group and host again. While I was able to get whole rabbit from the local Asian store, I unfortunately was unable to get rabbit liver, and discovered as I was pulling out the rest of the shelf stable ingredients that I couldn't find my Saba/ grape must that Eduardo had given me_anywhere_. After a brief panic I put on my big girl calming panties and changed plans. We wound up doing the original sauce ingredients suggested in the recipe- vinegar, verjuice (the juice of un-ripened, unfermented grape juice), and honey.

Since he said he was fairly new to historical cooking I opened the night with a brief class and handout introduction to historical cooking, then we dug into interpreting a historical recipe from scratch. A few others showed up as well, so we actually had a pretty good turnout. The two gentlemen that arrived both had D names, and my multi-faceted geekness, and sleep deprived brain read this as "historical cooking, now with D&D!". Fortunately, I managed to keep this to myself. :) 

Unfortunately something seems to be wrong with my camera so the only photos I got were rather fuzzy, the two below were the best of the bunch, which isn't saying much.I had printouts of the recipe (and had to make a few more since there were more people than I anticipated), which I handed out to everyone so we could discuss how we should proceed with interpreting it.

Here's the original transcription 
XVIII. Ciuiro de lepore, over de altra carne.
Se tu voy bon ciuiro, toy lo lepore o altra carne che síano lavate e fane pezole e metile alessare, e toy pane e ardelo sí che sia negro, e metile a moglio in lo axeto, poy toy la cepola e gratala ben como el caxo; po’ toy la carne e la cepola e frigila ben in lardo colato; toy lo suo figato e maxena ben lo pane e colalo e distemperalo con axeo e con mielle, o vero con un cocto, e meti le specie, e fa bollire ogni cosse insiema. Quando ha ben bolito mitilo a refredare e serà bono e perfetto.

Here's the translation we worked from:
XVIII. Civet of hare or of other meat.
If you want a good roast, take the hare or other meat that has been well washed and cut it into pieces and put them to cook, take bread and toast till it is black, and put it to soak in vinegar, then take onions and grate well like cheese, then take the meat and the onions and fry well in clean lard, take its liver and mix well together the bread and the stuff (liver) and temper with verjuice and with honey, or with cooked grape must *, and add the spices and boil everything together. When it is well boiled put it to chill and it will be good and perfect.

 Here are the ingredients (except the bread, I somehow forgot to include that in the picture- we used 4 pieces).

Here's what we did
Ingredients:
1 whole chicken
4 Tbsp lard
1 large onion
4 slices of bread, toasted
6 livers
1/4 cup honey
1/2 cup white wine vinegar
1/4 cup verjuice
1 pint water to boil
1/4 tsp ground ginger
1/4 tsp ground black pepper
salt to taste (1/4 tsp in this case)

Don browned the bread in the oven, which were then ran through the food processor to turn them into bread crumbs. We browned 4 slices each of both white bread and brown/ wheat bread, but ultimately decided to go with the white bread, which was then soaked in the white wine vinegar. I cut up the chicken in to pieces, breast, thighs & legs, and wings. Lindy grated the onion in my handy cheese grater- she suggested freezing it first in the future as the onion was really getting to her. Don then browned the chicken (mega props as he's basically vegetarian and won't usually deal with raw meat!), and onion in the lard, then set it aside in a pot of water while he browned the liver. It all went into the pot with the verjuice and honey (after we talked a bit about verjuice and everyone got to taste a small shot of it), and was boiled for about 30 minutes. When we opened the pot I was a bit concerned that it might be too sour as it smelled very vinegar-y at first, but when we tasted it I was delighted to discover that it was delicious and nearly perfectly balanced!
 
What I'd do differently:
Really the only things I can think of for the future (other than wanting to try the rabbit & saba version) is to possibly switch the quantities of vinegar & verjuice as I think that would improve the flavor subtly.

For culinary night I think I'll see if we can possibly start earlier and just jump right in so we'll hopefully be done a bit earlier. Being a new mom I was a bit punch drunk from exhaustion by the end, but very, very happy.

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Friday, February 4th, 2011 09:35 am

I finally managed to procure some boar meat, as well as the rabbit and venison called for in the three recipes that had been holding me up from Libro di cucina/ Libro per cuoco. I was already planning on heading north for the historical food demo at Ursulmas that Fiamma does every year, and I asked if the mini overlord and I could stay over and perhaps even test these recipes for dinner. She happily agreed to both and after gathering epic amounts of stuff I headed north.  
 

XIV. Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho salvazo, toy la carne soa ben cocta e ben batuta e ben pesta in mortaro, e toy medola de pan ben arsa che sia ben negra e ben mogliata in aceto e ben macinata per si e ben colata e mescolata con la carne macinata, e metige pevere longo, e melegette, e zenzevro, e ben pesto queste tre cosse a lo speciale, e mectile suso il savore con aceto e con brodo magro de la carne, e meti a bolire questo savore per si in uno vaso.  Questo savore de’ essere negro e possente de specie e agro da aceto.
XIV Ciuiro or sauce black to ash gray for boar
If you want to make a black sauce, take meat that is well roasted/cooked and beat it to a paste in a mortar, and take the middle (no crusts) of bread and toast until it is black.  Soak this toasted bread in vinegar, break it up and sieve it well and mix it with the shredded meat.  Add long pepper, grains of paradise and ginger and grind these three things to a smooth paste.  Put the above meat paste a sauce made with vinegar and with lean broth of the meat, and boil this stew/sauce in a pan.   This sauce should be black and strong with spices and sharp with vinegar. *Ciuiro is actually a term for a specific style of stew, most likely related to the French civet.

 

Ingredients: The meats left to right are rabbit, boar roast and venison. Behind that is the toast, and in front of the boar roast is the spices called for in the original, long pepper, grains of paradise, and ginger. At the end it also mentions that the sauce should be “black and strong with spices” so I’ve also chosen to interpret that as including the black and strong spice mix from this same manuscript. There are both balsamic and red wine vinegar in the photo, but I only used the red wine vinegar. I have used balsamic for this recipe in the past and been quite happy with the results, but not being able to document its use in Venice at this time I decided to go the route I could most easily prove they had and used at the time for the sake of historical accuracy.  

Let there be Toast! Not so light as to not add any color, and not so dark as to make it taste burnt.

Here the toast has had all the crusts cut off, and then cubed in preparation for being broken up, soaked in vinegar and sieved before being added to the sauce
 
I’m pushing the toasted, red wine vinegar soaked bread crumbs through a sieve, presumably this was to eliminate any chunks and help the texture of the sauce.
                                                                
I’m adding some of Fiamma’s  fantastic  homemade pork broth, The color, and flavor was perfect. I used that for the boar sauce.
Here’s the boar plated, with the accompanying sauce over the top.
 
                                                               

XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.                                  
Since the venison recipe is a variant of the boar one, but seems to specifically call for it to be boiled, that’s what I did instead of roasting it like I did the boar. After it was boiled tender I started fork shredding it but I felt the texture wasn’t fine enough so I used my food processor as a modern substitute for “grinding it to a smooth paste” for the sauce. 
 
Here’s the rest of the venison before the sauce was added.


XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc.  Make it in the same way as that given above for the boar.  And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating)    

                                           
After Andrew (Fiamma’s husband and also a dear friend) showed us how to properly cut a whole rabbit, Eleanor pitched in and helped brown it before went into the pot for a boil as well. 
 
Here’s the rabbit after boiling and plating, but before the sauce is added, and the sauc. It’s interesting that for this third and final variation, you are given the option of either boiling or roasting and it’s suggested that this dish would also work well either hot or cold.
                                                                  

When I had done this recipe before, I tried it with a pork loin and made the sauce with balsamic. We toasted the bread until it was black and while the color came out closer to how I had imagined it, the burnt flavor completely overwhelmed the rest of the flavors.

Our mascot and part of the reason I haven’t been able to work and post here as much over the past several months. The mini overlord, my son Conner.

  

XIV Ciuiro or sauce black to ash gray for boar

What we did-

12 oz of wild boar seasoned and seared on the outside in a hot pan (about 2 minutes per side), then roasted in an oven at 350 until it read 160 on the meat thermometer (about 30 minutes). I let the meat rest for about 10 minutes before cutting a chunk to shred and add to the sauce. I deglazed the pan with the pork broth to get all the wonderful flavors from the roast drippings. The sauce wound up being ¾ cup pork broth, ½ cup shredded boar, ½ cup breadcrumbs soaked in red wine vinegar and 1/8 tsp each ground ginger, ground long pepper, ground grains of paradise, and the black and strong spice mix. The rest of the roast was then cut into slices and plated with the sauce pored over top. It was delicious, but a bit chewy and a bit pucker.

 

What I’d do differently next time-

I’d still sear the boar, but I’d slow roast it. Optimally I’d rotisserie cook it at about 250-300 for much longer until it still reached a core temperature of at least 150-160. I’m still looking into documentation for balsamic and if I can satisfy myself that they might have logically used it (or you’re more concerned with appearance and flavor than historical accuracy) I would recommend using balsamic instead of red wine vinegar. In either case I would dial back the vinegar pucker factor a bit, and at least double the amount of spices used. I also want to revisit this and try it with other kinds of bread. I would say that while there definitely is a taste and texture difference between the pork loin and wild boar roast that with the sauce the pork is a close enough approximation that I would feel comfortable serving it as a substitution if boar is hard to come by.

 

A wild boar or pork loin (12-16 oz)

Bread- good quality wheat or white, 1 loaf

Red wine or balsamic vinegar 1 cup

1 cup pork broth

½ tsp powdered ginger

½ tsp powdered grains of paradise

½ tsp powdered long pepper

½ tsp black & strong spice mix

½ tsp sea salt

Remove the crusts from the bread; toast it until it’s as dark as possible without burning. Cube the toast then crush it in a mortar and pestle or run through a food processor until completely ground. Soak ½ the bread crumbs in the vinegar, reserve the rest for thickening as needed. Pre-heat the oven and a roasting pan at 300 or prepare a rotisserie. Rub the roast/ loin with ½ the spices and pan sear in a bit of lard or EVOO, 2 minutes each side or until it’s nice and brown all around.  Roast/ rotisserie until it reads at least 150 on a meat thermometer. While that roasts sieve the bread crumbs with the largest gage strainer you can find (you want to remove any large chunks but have enough solids to thicken the sauce).  Let rest 5 minutes and remove a portion of the roast- make a foil tent for the rest while you make the sauce. Shred the small portion of the roast for the sauce, as fine as possible either by hand, in a mortar and pestle or in a good food processor until smooth. Put the roast on a pre-heated serving dish and de-glaze the roasting pan with the pork broth, then add the meat, spices and sieved breadcrumbs & vinegar until you are satisfied with the taste & texture. Add salt to taste and serve sauce either over, or to the side of the roast.  

 

XV Ciuiro or relish for hind (deer, venison) etc.

What we did-

The description of the venison version sounded to me like it was the same flavor profile (except for what the different meat brings to the dish), but instead of specifying cooking/ roasting, it implies that it should be a stew like dish. I had made a large batch of the bread crumbs in vinegar so I used that same base for all three sauces. I removed the bone from the meat, cubed it, seared it in a pan then boiled it until tender. Once the meat was done a removed a portion and started to shred it by hand, but wasn’t happy with how fine I was able to get it by shredding it with forks so I ran it through the food processor to get it to nearly a paste. I then added some of the broth, spices and sieved breadcrumbs w/ vinegar.

 

What I’d do differently-

I’m pretty happy with this one, although like the other two I feel the sauce should have been more “black”

Venison (8-10 oz)

Bread- good quality wheat or white, 1/2 loaf

Red wine or balsamic vinegar 1/2 cup

1 cup pork broth

¼ tsp powdered ginger

¼ tsp powdered grains of paradise

¼ tsp powdered long pepper

¼ tsp black & strong spice mix

½ tsp sea salt

Remove the crusts from the bread; toast it until it’s as dark as possible without burning. Cube the toast then crush it in a mortar and pestle or run through a food processor until completely ground. Soak ½ the bread crumbs in the vinegar, reserve the rest for thickening as needed. Chop the venison into stewmeat- approximately 1’ cubes. Toss the cubed venison with ¼ the spices and pan sear in a bit of lard or EVOO, 2 minutes each side or until it’s nice and brown all around.  Boil until tender and completely done by meat thermometer. While that boils sieve the bread crumbs with the largest gage strainer you can find (you want to remove any large chunks but have enough solids to thicken the sauce).  Remove small portion of the meat (approx. 1/4-1/2 cup) Shred the small portion of the meat for the sauce, as fine as possible either by hand, in a mortar and pestle or in a good food processor until smooth. Mix the broth, meat, spices and sieved breadcrumbs & vinegar until you are satisfied with the taste & texture then add this to the drained bulk of the meat. Serve in a deep platter or bowl. Add salt to taste.

 

 

XVI Ciuiro for meat of roebuck or of hare
What we did-

This recipe calls for the meat to be either roasted or boiled. I was concerned about the meat being too tough so we decided to boil it. I already had the

 

1 whole rabbit, cleaned (10-16 oz, bone in)

Bread- good quality wheat or white, 1/2 loaf

Red wine or balsamic vinegar 1/2 cup

1 cup pork broth

¼ tsp powdered ginger

¼ tsp powdered grains of paradise

¼ tsp powdered long pepper

¼ tsp black & strong spice mix

½ tsp sea salt


What I'd do differently-
Not much really. I wouldn't mind trying this again with roasting, slow and low to tenderize the meat as much as possible because rabbit can get a bit tough. Like this whole set of sauces, I felt they weren't "black" enough. There's currently much disccusion on the cook's list about balsamic and I'm hopeful that we'll collectively dig deep enough for me to feel comfortable using it in the future for this and other appropriate applications. Many, many thanks to those who are contributing to the discussion, most especially Johnnae/ Johnna Holloway, David/ Eduardo and a million, million thanks to Fiamma who aside from being a gracious hostess was the one who first introduced me to this manuscript and to Helewyse/ Louise for sharing her translations! 

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Sunday, December 19th, 2010 12:54 pm

Translation of Libro di cucina/ Libro per cuoco (14th/15th c.)  (Anonimo Veneziano)

Translated 2003 to January 2005 CE by Helewyse de Birkestad, OL  (MKA Louise Smithson) from the transcription of  Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899 prepared and made available online by Thomas Gloning. 
Last updated March 28th 2005. 
http://www.medievalcookery.com/helewyse/libro.html#LXIX
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Monday, December 6th, 2010 12:48 am
Now that my son is just over 7 weeks old and I was finally able to get the wild boar, venison and rabbit, I'm hoping to get back on track. I just have to wait for the mini overlord to allow me the time to cook.  Here's what I'll be working on next:
 
XIV. Ciuiro overo sauore negro a cengiaro.
Se tu [voy] fare savore negro a porcho salvazo, toy la carne soa ben cocta e ben batuta e ben pesta in mortaro, e toy medola de pan ben arsa che sia ben negra e ben mogliata in aceto e ben macinata per si e ben colata e mescolata con la carne macinata, e metige pevere longo, e melegette, e zenzevro, e ben pesto queste tre cosse a lo speciale, e mectile suso il savore con aceto e con brodo magro de la carne, e meti a bolire questo savore per si in uno vaso.  Questo savore de’ essere negro e possente de specie e agro da aceto.
XIV Ciuiro or sauce black to ash gray for boar
If you want to make a black sauce, take meat that is well roasted/cooked and beat it to a paste in a mortar, and take the middle (no crusts) of bread and toast until it is black.  Soak this toasted bread in vinegar, break it up and sieve it well and mix it with the shredded meat.  Add long pepper, grains of paradise and ginger and grind these three things to a smooth paste.  Put the above meat paste a sauce made with vinegar and with lean broth of the meat, and boil this stew/sauce in a pan.   This sauce should be black and strong with spices and sharp with vinegar.
*Ciuiro is actually a term for a specific style of stew, most likely related to the French civet.


XV. Ciuiro over sauore a ceruo, etc.
Se tu voy fare carne de ceruo alessa, fai fare lo savore de la carne soa similmente come quella dauante ed è bono.
XV Ciuiro or relish for hind (deer, venison) etc.
If you want to make meat of hind boiled, you can make the stew of the meat as in the previous recipe and it is good.


XVI. Ciuiro a carne de cavriolo o de livore alesso o rosto per lo megliore che tu voy, etc.
Fai similmente como è dito de sovra del porcho salvazo, e se tu dà questa saluaxine calde, uole metir in lo savore; e se sono frede metigele.
XVI Ciuiro for meat of roebuck or of hare
Boil or roast the meat for the best (result) that you want, etc.  Make it in the same way as that given above for the boar.  And if you put this dish hot you want to put it in the sauce and if you want it cold mix them (together without heating)

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Thursday, July 8th, 2010 10:33 am
 wound up being up later than anticipated, but I think a night of experimenting with historical food and teaching was also food for my soul.

I had a father (Edmund) & son (Ambrose), and P3H (Isebel) show up and jump in with enthusiasm. The dish was proclaimed delicious and would be a great (although fairly labor intensive) addition to a feast. I'll document what we did, and then what I think we should have done/ what I'll try next.

XVII.   Caponi ouer polastri impliti.
Se tu voy fare doy caponi per XII persone, toy doy casi freschi e XII ovi, e toy doy onze de specie dolze fine, toy meza libra de lardo fresco e toy li caponi ben lavati e mondi e fali alessare. Quando sono ben cocti, spoiali tutti e trane fura le ossa e servali, e bati le polpe con alquante foglie de presemolo, e menta, e persa, e de le ditte specie, e de caxo che tu a’ ben pesto, e de le oui che tu a’ tanto che bastano e de queste cosse fa uno bono batuto fino, e morbido, e ben zallo, e ben possiente de specie; e togli trite queste osse e revestelli zascheuno per si segondo che li choga in parte de questo batuto, e fai zaschuno per si in raisella de porche e frize in lardo. E quando sono sofriti, polveriza de le specie ditte, e toy torli overo bianchi de oui e specie, e zafarano destemperato, e sugo de uva ranze o de agresta o del brodo de li caponi, e di queste cosse fane uno bono brodeto, e mitilo a bolire. Quando vole metige queste osse repiene in questo brodeto a bolire; quando è fatto dallo per scutelle e li caponi per tayeri. Questa vivanda vole essere ben zalla e agra de agresta; se tu voy fare per piú persone o per meno, toy le cosse a questa mesura  medesma.
XVII Capons or hens stuffed
If you want to make two capons for 12 persons.  Take two fresh cheeses and 12 eggs and take two ounces of sweet spices, half a pound of fresh lard and take the capons well washed and skinned and let them boil.  When they are well cooked, strip all (of the flesh off) and pull out the bones and reserve.  And beat the meat with some leaves of parsley, and mint and marjoram, and of the said spices, and the cheese that has been well mixed to a paste, and enough of the eggs (to bind the paste).  Of these things make a good batter, fine and soft and well yellow, and good presence of spices.  Take chopped (broken up) these bones and redress each one for it is according that it nails in part of this batter (reform the meat paste around the bones).  And put each in rashers of pork and fry in lard.  And when they are fried, powder with the said spices.  Take strained egg yolks and whites and spices and saffron, temper with juice of grapes crushed or with verjuice or with the capon broth, and of this stuff make a good sauce, and put it to boil.  Then you want to put these bones stuffed in this boiling broth, when it is done serve it in a bowl and the capons in platters.  This dish wants to be well yellow (giallo) and sour of verjuice.  If you want to make it for more persons or for less take the things of this measure by same proportion.

Because I didn't know how many people I'd be having I chose to go with chicken legs for consistancy and ease of serving as opposed to two whole chickens. This seemed to work fantastically. I also used two variations of meat to wrap it in as historically bacon often wasn't nearly as fatty as what we're used to today. We used both bacon and canadian bacon/ ham to test for flavor and workability differences.
Ingredients (what we actually used):
12 chicken legs = 3.44 lb bone in
2 "fresh cheeses"=1/2 lb Quark, 1 lb Ricotta
6 eggs
1 oz fresh italian parsley
1/4 oz fresh mint
1/4 oz dried margoram
1/2 oz sweet spices
1/2 pound bacon / 1/2 pound canadian bacon or ham                  
14 oz lard to fry in

Instructions as done: 
Skin and boil chicken (we reserved the skins to make broth)
once boiled shred chicken and mix with fresh cheeses, chopped herbs, sweet spices  
Take the chicken, cheese and spice batter and wrap in bacon, pin closed with toothpicks if needed. Fry in lard until done (outside is sufficiently browned and the inside reaches at least 160 by meat thermometer), this took approximately 10 minutes per side on my stove at about medium temperature. Allow to drain a bit, then serve hot with sauces on side










Sauce ingredients (as used for  both variations): 
2 cups liquid (homemade broth or verjuice) of which 1/3 cup each was held back for tempering
3 eggs separated into yolks and whites (the recipe calls for both, but that they be separated)
1/4 tsp fine spice mix for each
1/4 tsp sweet spice mix for each
1/16 oz saffron each

Instructions as done: 
Add separated eggs to reserved liquid. Broth blended better than verjuice. Add egg mix slowly to hot liquid while whisking constantly. Increase heat. Broth thickened quickly, verjuice became frothy. Plate and serve quickly with hot chicken.

The verdict:
Delicious and worth doing again. The flavor and mouth feel were both great. There was an even split on which version of the sauces were better with some favoring the zing of the verjuice over the meatier and more mellow broth, but everyone agreed they could do with more of the fine & sweet spice mixes, by about double. If considereing for a feast the broth version might be more cost effective, and there was one suggestion of doing it without the bone as a version of Cordon Blu, but I love the illusion food aspect of this recipe.  

What I'd do differently: 
I tried a new kind of historical cheese (Quark) that while wonderful, wasn't the best choice for this recipe. In the future, I'd stick with options like Ricotta, fresh mozarella, and cheve that are fresh and fairly soft, but not too soft. I think the batter would have possibly been better with fewer eggs as well as firmer cheese as it was a struggle to get it to stay in the wraps because of the consistancy. 

For the sauces, we had too much for the ratio of meat. I'd cut down the liquid volume to 1 cup which would also make for a thicker sauce, unless we also reduced the amount of  eggs. I'd also double the amount of spices used, except for the saffron which seemed to be spot on.  

I've also been working on recipes from this manuscript with the Madrone Culinary Guild and just haven't had time to update here with progress. The theme for their next Baronial Banquet will be Venetian using this manuscript and they asked me to come help research and test it! I may be posting recipes out of order for a while as we work through possible menu options!! I'm so excited!  


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Tuesday, June 15th, 2010 11:02 pm
Quick update before I drag my tired bottom to bed

This may look like a brick of cheese, but it's much, much harder. I didn't cut it so much as hack at it: 

I initially was going to melt it in the disposible pie tin I wound up hacking it to pieces in. I'm glad I realized that I'd need it in a much smaller space so I could dip the bottles deep enough to coat not only the corks, but the strings for the tags as well (as this serves to help them stay in place as well as seal the corks).

Dipping the bottle: 

Finished bottles!

Now I just have to print and bind the recipe booklets. Does anyone know where I can get better quality images of all the kingdom populace badges? I found almost all of them, but some of them are very pixel-y. Update: I found a better source http://www.conalscorner.com/kingdoms
 
The covers are all printed and put together with the inside pages, now I just have to hand bind them.

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Thursday, June 10th, 2010 09:35 pm
 haven't put them in the tiny bottles yet so the mixes aren't very visually stunning, but I thought it might be a good idea to get a picture of all the spices in their more recognizable form. 

Here's some of the back ground of what I've done with this so far: 
LXXIII. Specie fine a tute cosse.
Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.
LXXIII Fine spices for all dishes (things)
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.
Interpretation: 1 oz pepper, 1oz cinnamon, 1 oz ginger, 1/8 oz cloves, 1/4 oz saffron. Grind, mix, store in dry air tight container. Yields: 12 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 
Here's what $100 in saffron look like, in case you were wondering. :) & grinding saffron w/ the mortar & pestle

LXXIV. Specie dolce per assay cosse bone e fine.
Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare piú, toy le cosse a questa medessima raxone et è meravigliosamente bona.
LXXIV Sweet spices, enough for many good and fine things
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces. Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please. And if you don’t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good. * the glossary at the end of the Arnaldo Forni edition of this book indicates that folio in this recipe refers to malabathrum or Cinnamomum tamala also known as Indian bay leaf.
Interpretation: ¼ oz cloves, 1 oz ginger, 1oz cinnamon, 1 oz bay leaf. Grind, mix, store in dry air tight container. Alternately, mix without grinding store in bag or air tight container (the linen bag can be used to defuse the flavors into dishes, to be removed before serving).  Yields: 9 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches

LLXXV. Specie negre e forte per assay savore.
Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie. 
LXXV Black and strong spices for many sauces.
Black and strong spices to make sauces. Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).
Interpretation: 1/8 oz cloves, 2 oz pepper, 2 oz long pepper. Grind, mix, store in dry air tight container. Yields: 19 1/2 bottles- bottles contain approx. 2 tbsp. - may need to make one batch, still have some left.

allvenicechannel: (Default)
Monday, June 7th, 2010 11:13 am
Since the most local supplier of "exotic meats" won't have any boar for at least a week, I'm going to take a short break from working through the recipes in order and focus on a largess (historically appropriate gifts) project involving recipes also from this manuscript.

Here's some of the back ground of what I've done with this so far: 

LXXIII. Specie fine a tute cosse.

Toi una onza de pevere e una de cinamo e una de zenzevro e mezo quarto de garofali e uno quarto de zaferanno.

LXXIII Fine spices for all dishes (things)
Take one ounce of pepper, one of cinnamon, one of ginger, half a quarter (of an ounce) of cloves, and a quarter (of an ounce) of saffron.

Interpretation: 1 oz pepper, 1oz cinnamon, 1 oz ginger, 1/8 oz cloves, 1/4 oz saffron. Grind, mix, store in dry air tight container.

Yeilds: 12 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 

LXXIV. Specie dolce per assay cosse bone e fine.

Le meior specie dolze fine che tu fay se vuoi per lampreda in crosta e per altri boni pessi d'aque dolze che se faga in crosto e per fare bono brodetto e bon savore. Toi uno quarto de garofali e una onza de bon zenzevro e toy una onza de cinamo leto e toy arquanto folio e tute queste specie fay pestare insiema caxa como te piaxe, e se ne vo' fare piú, toy le cosse a questa medessima raxone et è meravigliosamente bona.

LXXIV Sweet spices, enough for many good and fine things
The best fine sweet spices that you can make, for lamprey pie or for other good fresh water fish that one makes in a pie, and for good broths and sauces.  Take a quarter (of an ounce) of cloves, an ounce of good ginger, an ounce of soft (or sweet) cinnamon, and take a quantity (the same amount of?) Indian bay leaves (*) and grind all these spices together how you please.  And if you don’t want to do more, take these things (spices) in the same ratio (without grinding) and they will be marvelously good. 
* the glossary at the end of the Arnaldo Forni edition of this book indicates that folio in this recipe refers to malabathrum or Cinnamomum tamala also known as Indian bay leaf. 

Interpretation: ¼ oz cloves, 1 oz ginger, 1oz cinnamon, 1 oz bay leaf. Grind, mix, store in dry air tight container. Alternately, mix without grinding store in bag or air tight container (the linen bag can be used to defuse the flavors into dishes, to be removed before serving).
Yields: 9 1/2 bottles- bottles contain approx. 2 tbsp. Need to make two batches
 

LLXXV. Specie negre e forte per assay savore.

Specie negre e forte per fare savore; toy mezo quarto de garofali e do onze de pevere e toy arquanto pevere longo e do noce moscate e fa de tute specie.

LXXV Black and strong spices for many sauces.
Black and strong spices to make sauces.  Take half a quarter (of an ounce) of cloves, two ounces of pepper and an (equal) quantity of long pepper and nutmeg and do as all spices (grind).

Interpretation: 1/8 oz cloves, 2 oz pepper, 2 oz long pepper. Grind, mix, store in dry air tight container.

Yeilds: 19 1/2 bottles- bottles contain approx. 2 tbsp. - may need to make one batch, still have some left.

Here are some gratuitous images:

Here's A close up of one set with the spices out of the bag

Here are the sources I'm looking at ordering the saffron from: 
http://www.qualityspices.com/index.php?id=102&tx_ttproducts_pi1%5Bmfc%5D=20
http://www.theposter.com/saffron2.html

The recipes in the current version of the booklet are: all three spice mixes, Marvelous and Good Nut Bread, Fantastic Common Ravioli with Herbs (pork & herb ravioli), Ambrosino Good and Perfect and Such (a sweet & sour chicken dish w/ dried fruit), Agalita (a double garlic sauce), and stuffed eggs. I'm debating whether I should switch any of these out or not. The recipes are currently mostly pretty easy, except for the ravioli which many would consider challenging since you have to make your own pasta for it.
allvenicechannel: (Default)
Friday, June 4th, 2010 11:45 am
This may be it for the next week or two (unless I can make more progress on the "butter of cheese" recipe this weekend while cooking at the demo). My friend who lives close to the butcher's that carries exotic meats has offered to pick some up for me, but I called first and they won't be getting any more boar for at least another week or two, and it might make more sense to get all three meats at once for the upcoming recipes (Boar, Venison, and Rabbit) although I think I can get the rabbit much cheaper at the local asian stores.

XIII.    Brodeto de pessi
Toy lo pesse e lesallo, poy toy petrosilo e noce e una molena de pan e pasta insiema, e toy specie dolze e forte e fai bolire insiema e meti sopra lo pesse ed è bono perfetto, etc.
XIII. Little broth for fish
Take the fish and boil it, then take parsley and walnuts and the crumb of bread and grind these all together, and take sweet and strong spices and let it boil altogether and put it over the fish and it is good, perfect etc.
My interpretation: 
16 oz fish- tillapia / Pollock (these are just what I had on hand, very fresh) recipe dosen't specify
4 oz walnuts
4 oz homemade breadcrumbs
1.5 oz Italian parsley
4 tsp sweet spice mix
4 tsp black & strong spice mix

The first taste of this I did more lightly spiced- and may have had far too much liquid in to start- I had the fish boiling in approximately 2 lt. of water. I decided it was too bland and added more spices, but instead of the pre-mixed "black and strong" spice mix from this same manuscript, I used black and long pepper, leaving out the nutmeg as there was one potential taster that is extremely allergic to it (and often forgets to ask)- and there was what I consider to be a tragic black pepper accident involving opening the wrong side of the pepper dispenser. :( Many of the tasters thought it was good the way it was, but I felt the excessive pepper overwhelmed the more complex flavors of the broth and the sweet spice mix which has ginger, cinnamon and cloves.

I've got the fish in the pot boiling away. Once it was well boiled, before I added the additional ingredients I removed two cups of the broth that I used for yesterday's recipe. I think there was still far too much liquid.

Here are the rest of the ingredients, walnuts, Italian parsley, and homemade bread crumbs (I find them to be much less gritty in sauces and soups, not to mention less expensive).


Here are the walnuts, parsley, and breadcrumbs measured and waiting in the food processor- I love my kitchenAid/ minion.
 

To show the how fine they were chopped and the visual ratio


Here's the broth, now with the bulking ingredients and the spices on top for the last bit of boiling.

Here is the final plating, although much of the fish wound up breaking up into much smaller, bite sized pieces, which actually was nice for serving as a soup.
  

In conclusion- this recipe is definately worth doing again, and being a fish dish would be perfectly appropriate for lent. I think without the the pepper related tragedy it would have been much better, and much more complex. A portion of this has been frozen and I'll be bringing it to the food demo at June Faire so I can get more opinions on how to improve it, as my usual food tester won't try anything with seafood.  

allvenicechannel: (Default)
Thursday, June 3rd, 2010 09:58 am
Recipe XII should have been fairly easy. I had myself a bit worried because it's essentially an emulsion sauce and while I haven't broken one yet I'm always worried that I will. Add to that an issue with ingredients and no measurements or ratios in the original recipe and it was far more of a headache than it should have been. I had homemade fish broth from the night before which was nice and subtle, and some lovely Italian sea salt and verjuice from a winery that Fiamma introduced me to (she buys their bottles by the case and kindly allows me to buy some from her). Unfortunately the eggs that I had purchased for this were half frozen when I pulled them out of the middle shelf of the fridge! I'm not sure what that might have done to their properties for this recipe,  but I was less than thrilled. Having no quantities, or even ratios to go by I see this as an experiment and will list both what I did, and what I will try again in the future, so unlike other recipes posted here I don't consider this one to be finished.
Update on hypothesis: As I was  working on this write up, it occurred to me that this may have been more on the mark than I thought and it's potentially my mind set that's off. The title is Broth of eggs, pure and perfect- and it did indeed come out very broth like. It just struck me as being an emulsion sauce because of how I perceived the instructions through the filter of my modern mind. Egg mixture added to heated liquid and stir like mad to me = emulsion sauce, but the title may be a much better indicator of intention than my assumptions. Perhaps this really is meant to just be a fortified broth, like many of those mentioned in medical texts of the time for invalids, the elderly, young or pregnant! I also should have left off all the spices except the salt until the final plating as per the original instructions.

XII. Brodeto de ovi schieto, bon e perfetto.
Se tu voy fare brodo [s]chieto, toy ove e batille e mettili [mille_c.] di vergiuso, e aqua freda, e sale tanto che basta. Tolli de quello brodo che tu coce, o carne o pesse che sia, e mettilo in una pentola tanto che te para che baste, e mettilo suxo la braxa da longe, e meti su questi ovi e mescholla spesso che non s’ aprenda, e poi manestra e polveriza suso de bone specie.
XII. Broth of eggs pure, good and perfect
If you want to make broth pure take eggs and beat them and put them with verjuice and cold water and salt that is enough. Take of that broth that you cook of meat or fish whatever, and put it in a pan enough that you defend that enough (big enough to stir easily), and put it over the coals from far enough (gentle heat off the coals), and put on these eggs and mix well that it does not open (curdle), and then dish and dust over good spices.
What I did:
Ingredients
2 cups= 16 oz home made fish broth
4 eggs (started with 2, added 2 more)
1/2 tsp = 1/4 oz sea salt
1/2 cup = 4 oz Verjuice
1/4 cup = 2 oz cold water
I brought the broth up to temperature, but was worried it was too hot so I cooled it but may have cooled it too much. I think this recipe would do best starting at a low to medium simmer- far below a boil as the original calls for having it far enough from the coals. I then whisked the eggs, verjuice, sea salt, and cold water together in a separate bowl. The egg mixture was added slowly to the broth and whisked the entire time to keep it from curdling. I'm not sure if it was due to the ratio of ingredients, or any potential issues cause by the eggs freezing, but it never really set or thickened. I had started with two eggs, and seeing this wasn't going to be enough I increased it to four and still wasn't happy with the texture, and the rest of the eggs were still frozen enough that I didn't consider them viable options. The flavor wasn't bad, it was just very mild.

What I'd do differently next time:
Ingredients
1 cups= 8 oz home made fish broth
4 eggs
1/2 tsp = 1/4 oz sea salt
1/4 cup = 4 oz Verjuice
1/8 cup = 2 oz cold water
I will start with these quantities and go from there. Emulsion sauces for me have usually been adding the hot liquid to the egg mixture, not the other way around but I will stick with the instructions in the original and continue to add the eggs to the broth. I'm not sure if I'll do this again exactly with fish broth or try another type as that is an option given in the original. 
  Here are the ingredients as I originally planned: 

This is the eggs, verjuice, sea salt, and cold water blended and waiting to be added to the heated broth: 

I'm now adding the egg mixture to the heated broth- please ignore the very pregnant tummy.

This is the "black and strong" spice mix from this same manuscript- I also used the "sweet spice" mix from the same source as well as the recipe just calls for "good spices".
And here are all spices added before being mixed in: 

Here's the final product plated: