Friday, 24 October 2008

Oh the cinnamon!

Continuing on with my Modern Medieval project, here are three things I made. I'm getting the hang of this stuff in terms of techniques and seasonings. Basically, everything is either a stew or a pie. Salt was hard to come by, but sugar (honey...or in my case, agave and maple syrup) were not. My flat smells like a combination of a persian restaurant and my parents house at Christmas. This is fun.

Stewed Pumpkin.
2 large onions, chopped, with half a pumpkin, also chopped and some tvp. baked in water, marmite, white wine, sage, pepper, liquid smoke. When it's done, add salt and saffron, cinnamon, ginger and nutmeg. We ate this over spelt pasta, with a tomato and parsely salad on the side.

bastardized from:

10. Gourdes in Potage. Take young Gowrdes; pare hem and kerue hem on pecys. Cast hem in gode broth, and do þerto a gode pertye of oynouns mynced. Take pork soden; grynde it and alye it þerwith and wiþ yolkes of ayren. Do þerto safroun and salt, and messe it forth with powdour douce.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

Cinnamon Soup.
...veganized, with tofu! and green! And holy shit, will I ever be making this stuff again! YUM.

Ahem. Tofu marinated overnight in: soy sauce + water, nutritional yeast, oregano, ground coriander, finely chopped garlic and onion, light miso. This is what i do to tofu that's still edible but definitely past it's prime. If you want a richer marinade, add a good swig of balsamic vinegar and a dollop of mustard to the marinade. Bake or fry this while you make the soup. If you fry it, dredge it in flour first. I usually bake it because I'm a lazy ass and I don't like fried stuff (which I suppose makes me a weird lazy ass).

Soup (for one):
1/4 - 1/2 cup ground almonds
1 person worth of veg broth or water + marmite (dude, i have no idea how big your soup bowl is. make your own decisions here)
a bit of leek, finely chopped
1 tsp cinnamon. heaping if you have a big soup bowl.
a smallish bit of grated ginger
sprinkle o ground cloves
sprinkle o anise seeds
chopped broccoli ( broccoli is so fabulous that i'm sure medieval cooks would have added it to everything if it had been available.)
salt if you need it (check AFTER you add the marinated tofu, cuz it's quite salty)

dry roast (brown) ground almonds. add everything else except the broccoli and simmer until thick. add broccoli and simmer until it's done right (slightly crunchy). Add tofu. Eat. I will definitely make this again. Possibly with chickpeas and eggplant instead of tofu and broccoli. Either way: winner. I had some bread and tomatoes (aka "a tomato sandwich") with this, but I think it would be amazingly good with cooked kasha added to it. Just a hunch.

bastardized from the original (and modern omni) versions at:

Greens (no's just a pile of kale on mashed spuds). I was cinnamoned out, so I made this:

Kale and leeks, simmered in veg broth and pepper, drained, mixed with nutmeg and okara ricotta (okara, vinegar, agave, salt, miso). On mashed potatoes. Potatoes had not yet been introduced, but they're in my veg box. I figure that mashed is about right, since most medieval recipes I've seen serve the main dish on some sort of stewed grain gruel (like rice pudding or soupy polenta).

...again from

Poree de cresson

PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic

DESCRIPTION: Stewed cress and chard, tossed with cheese


153. Poree de cresson: To Make Stewed Cress. Take your garden cress and boil it (var: parboil it), along with a handful of chard, then chop it up fine, sauté it in oil and then put it to boil if you so wish. On non-fasting days (it may be cooked) either in meat broth, or in butter, or with cheese added, or just plain without putting anything in it, should you like it that way. It should be salted to taste, and the garden cress should be well culled. It is good against gallstones.

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

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