(Medieval Recipes)
...I believe I must have been around twelve by the time I read Walter Scott's (1779-1832) Ivanhoe (1819). Probably that experience, almost instantly, made me to years onwards a keen reader of the historical romantic novel (the fiction best renown from period ca early 19th century and following decades). Some years older I read Mark Twain's (1835-1910) A connecticut yankee in King Arthur's court (1889), a book that draws a little different picture from the medieval era (which commonly, or often, in the popular imaginery is depicted as period of knighthood and the honorable deeds; ie those men dressed to armoury from toe to the crown of the head, maidens weeping imprisoned in their castles, etc).
...I believe I must have been around twelve by the time I read Walter Scott's (1779-1832) Ivanhoe (1819). Probably that experience, almost instantly, made me to years onwards a keen reader of the historical romantic novel (the fiction best renown from period ca early 19th century and following decades). Some years older I read Mark Twain's (1835-1910) A connecticut yankee in King Arthur's court (1889), a book that draws a little different picture from the medieval era (which commonly, or often, in the popular imaginery is depicted as period of knighthood and the honorable deeds; ie those men dressed to armoury from toe to the crown of the head, maidens weeping imprisoned in their castles, etc).
F.G. (1936) Mickey Mouse Adventures with Robin Hood | ... it's (also) a great Middle-Age parody. |
The period known and referred for as the Middle-ages was sometime from 900 to mid/late 1300s (...About?). In reality, nothing much probably was like presented at either of those books mentioned, but anyway, I still feel like both from those at least give us - fans of the historical novels - a chance for a certain 'imaginary view' to that.
About the same time became I learned from the original Robin Hood and other such good folks-tales from old times. Also later, probably inspired from the regularly returning (and passing) periods of the modern (popular) interest to middle-ages, I took on to read Johan Huizinga's book Waning of the middle-ages (1921). I still think it a very good one (relative aged book that maybe but belongs to some better cultural histories written from middle-ages). Book fx interestingly discusses those famous painted pictorials on medieval church walls (The Dance of death, or Dans de la Mort, or, most commonly known as the Dances Macabre)
...And so we are probably allowed say, from view-point of our most profane of ages, that we today rather rarely encounter such hilarious depictorials from subject described (Death), if compared for how was the manner on that most religious of ages. I've also seen those church paintings often compared for modern comics, actually. (And this only said in case we also allow us thinking - quite understandably - the historical continuation of times/these cultural periods solely within limits of our European timescales.)
...And so we are probably allowed say, from view-point of our most profane of ages, that we today rather rarely encounter such hilarious depictorials from subject described (Death), if compared for how was the manner on that most religious of ages. I've also seen those church paintings often compared for modern comics, actually. (And this only said in case we also allow us thinking - quite understandably - the historical continuation of times/these cultural periods solely within limits of our European timescales.)
Anycase, and like noticeable, my own interest to the middle-ages a lot resembles the manner our present days popular culture handles and uses almost any cultural heritage of the past (/or the past historical periods); Frankly noted, it most usually just Goes around/comes around. So...from an occasional interest, and having had chance paging an interesting cultural historic study/cookbook about medieval kitchen and cooking, I naturally picked some recipes from it to this summertime section...
Cover pic from Umberto Eco's 1980s blockbuster Il Nome della Rosa ..Novel makes quite credible, albeit fictional, view from the medieval cultures (Story situated in monastery). |
Recipes:
Soup from the Sweet Potato
(spiced w. Tarragon)
...This (self-invented) recipe below, however, has nothing to do with the medieval kitchen. I just placed it within this 'cause I noticed tarragon very well spicing the sweet potato soup... And, actually neither of the mentioned ingredients wasn't even known or used in during the middle-ages. But, in fact, it's pretty tasty soup I think...
Ingredients; 1 Sweet Potato; 2-3 regular Potato; (about) 1 tsp Salt; about 1 tbs Tarragon leaves (fresh ...or a smaller amount dried Tarragon); Cocoa milk (small amount)
Recipe: Just prepared as a typical mashed soup; Slice vegetables to pieces, cook and mash them, add the spices, and lastly thicken it little with cocoa milk (/cream). Tarragon is of the main importance for taste at this, but I believe I've also sometimes added some hotter spices for this soup.
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Turnip - Parsnip Soup:
...Unlike the potato, Turnip was very commonly used and therefore here's this tasty alternative (from soup). Try that, I think it resembles porridge somewhat, Almonds give an interesting extra flavour to this. (...From cultural historic view-point it feels quite understandable that the potato soon later replaced the turnip on more modern times - The Foucault-reader probably would find some interesting remarks discussing about that, I'd guess....)
Turnip - according for my experience - has probably the lowest nutrient-value from any vegetables I usually choose to eat. But it's taste is more luxurious if compared for potatoes. (Parsnip is said been on common cultivation already during antique times.)
Ingredients; 5 dl Turnip,3 dl Parsnip (peeled and sliced for pieces); 1 l broth; (about) 2 dl Almond crush; 2-3 dl cream; 3 eggs; ½ tsp salt; juice from ½ of Citron
Recipe: Cook parsnip and turnips in the broth until they soften a little. Mash the soup and pour almonds for it. In the separate bowl mix the eggs (the yellow part, first take away yolk) with salt and cream. Pour to that a citron juice, and also add 1 dl from soup, while stirring slowly. Lastly pour that in the soup, let be (on slow heat) couple minutes.
------ Camelina-Sauce:
...The Sauce was selected just from the (particular) difficulty of to choose what should serve as the main dish. (That may have also been from reason we were here provided - right on time for this recipes section, and by his unmercyfulness kind approval, of course -a full bunch of documentaries discussing the darker sides of global foods economics/businesses... ie let that be referred as stories from Salmon, Beef, Hens, all in the name of big profits and the overuse of natural resources (or, you can view that as you like, but I figured the compact message of it as something like that...)
Wild game would make a perfect meal w. this. It is mentioned on recipes of those fx the elk, deer, partridge, rabbit, swan, (among others) ...And seems it also fx said that the first mentioned were been hunted to disappearance closer some towns. (After all, it was before our times controlled hunting regulations, etc. ) Anyway, guess I'll have to leave those too out from our cultivated recipes section from that reason.
I suppose I'll try this with the sheep sometime - From that, see also the followingg recipes section (XIII). The advice, however, says that sauce is suitable either with the fish or with meat. Perhaps best suitable w. some preserved fish. (...And, by the way, it's also said that on middle-ages this was the usual manner for precipiting sauces - fl0urs were not used.)
Ingredients; 1-2 slices of (wheat) bread; 1-1½ dl white wine; 1-2 tbs Vinegar; 1 tsp Cinnamon; ½ tsp Ginger; a bit of Clover; ½ tsp Black pepper (...but I used Citron pepper); a bit Saffron (...didn't have, left that out); 2 tbs Brown sugar; some Salt
Recipe: First toast the breads (on frying pan, fx). On bowl mix wine w. vinegar, then add bread pieces for that. Let be a few minutes and mix them (with electric whipper, fx) for sauce. Add the spices and check taste (according the actual recipe the Cinnamon should appear as the main flavour. Can be served heated sauce, or cold.
------ Fried Fungi (A'la Toscany):
...And last - but not least of course - is this recipe (; I take the liberty from unortodoxically to (re-)christen it for 'Plat du jour Con funghi'...).
I happened read from some place that Michelangelo [The famous artist/sculptor/architect from the renaissance-era ...but have I mentioned this story before? :] was a (strickt?) vegetarian and often did get by a whole day at his physical tasks - like sculpting must be - with a single loaf of bread and bottle of red wine. Knowing that he lived for fairly old age (99 years), I just wonder if his meals might sometimes included this kind of meals as well.
...The book from medieval kitchens and foods mentions recipe to this originating from an Italian Cook-book (of the 14th century), so at least in theory, recipe might have been at the popular use still on late 15th (Maybe it even today is, doesn't seem too difficult, only the spices used maybe are nowadays little different kind...)
It is recommended served alongside with fx meat as the main dish, but I only prepared Yoghurt/Tzatsiki with it for not to spoil the combination from spices and fungi. But here's only some recommendations offered, choose what you wish...
It is recommended served alongside with fx meat as the main dish, but I only prepared Yoghurt/Tzatsiki with it for not to spoil the combination from spices and fungi. But here's only some recommendations offered, choose what you wish...
Ingredients; 600 g some regular (Forest) fungi ...But since them can appear sometimes quite expensive, alternative recommended is to make this partly from mushrooms [means 300/300 g] ; 2 Onions (I bought newly harvested from the market and also used the stalks for this); Some Olive oil; 1 tsp Black pepper [...Didn't have that, so I experimented w. Juniper-seeds. - In case of having any problem with kidneys using those isn't recommended, however...] ; ½ tsp (or less) Nutmeg; 2 tsp Coriander; (a little) Salt
Recipe: Fry the mushrooms/fungi (sliced) in the pan until they dry somewhat. Take them aside and fry sliced onion with the oil. After a while add fungi. Fry that for a moment, add the spices. Let be (slow heat, put a lid on) about 10 to 15 minutes (and only lastly I added salt on this cooking.).
Happy cookings!
; (W-G.)
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