SC - Cassoulet

[LrdRas@aol.com]

Err, folkses? Esp. Meistres Eowyn? Didja all see my attempted
redaction, and if so did I mess up too severely anywhere?

Looking back at it, I'm not so sure that I got the initial quantity of
water correct from memory...

Having seen other commentary about in-period oranges, I'm wondering if
it would help my proposed version of this dish if the zest of one or
two were added to the juice? (Newbie time: by "zest", I *think*
everyone means the grated brightly-colored portion of the peel, which
is the primary source of peel oils. Right?)

Just in case, I've left my original appended to this inquiry.

===
Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
Mike C. Baker       F.O.B. (Friend Of Blackfox)
My opinions are my own -- no one else would want them!






- ---"Mike C. Baker" <kihe at rocketmail.com> wrote:
>
> ---Phyllis Spurr <PSPURR at r03.tdh.state.tx.us> wrote:
> > Ok, newcomers, let's try our hand at the following receipt:
> > To make a Tart of Ryce.
> > Boyle your Rice, and put in the yolkes of two or three 
> > Egges into the Rice, and when it is boyled, put it into 
> > a dish, and season it with Suger, Cinamon, and Ginger, 
> > nad butter, and the iuyce of two or three 
> > Orenges, and set it on the fire againe.
> 
> Quick summary:
> Boil [quantity] of rice, stir in three egg yolks, return to a boil.
> Season with sugar, cinnamon, ginger, butter; add juice from two or
> three oranges. Pour mixture into baking dish and cook until "set". 
> 
> Off-the-cuff redaction (untested!!!):
> 1 c. rice
> 1 scant cup water (plus additonal as determined by need/experience)
> 3 egg yolks
> 1/4 c. sugar (I'd like to try this with Turbinado, trade name
>               "Sugar in the Raw")
> 1 tsp each cinnamon & ginger 
>      (powdered; more or less to taste. Grated fresh ginger root
>       preferred to dry powder, "true" cinnamon to cassia)
> 3 Tbsp butter (to start... adjust as needed, allow for greasing pan)
> 1 to 2 cups fresh-squeezed orange juice (one large modern orange;
>             leave pulp in -- do not strain!)
>      Prepare rice as usual for eating (boil water, add rice, return
to
> boil, cover pot tightly, allow to steam over very low heat 25-30
> minutes, *don't lift lid!* until steaming complete, indicated by
> complete absorption of liquid). 
>      While rice is still hot, combine with additional ingredients,
> return to a boil while stirring constantly (to avoid sticking to
> bottom of pot). Pour into buttered baking dish, bake carefully at
> approx. 325 degrees F until liquid completely absorbed.
> 
> Expectations / notes: been a long time since I did (baked) rice
> pudding from scratch, so I may have temp & time badly "off". The
> quantity of sugar is probably extremely conservative / too little.
I'm
> coming from a mostly-modern background at the stove, so forgive me if
> I have introduced modern technique biases. I generally use whatever
> spices I have laid my hands on, i.e. supermarket dry powders, but am
> *trying* to move toward fresher / more "period" types even in my
daily
> modern cooking.
> 
> > Dawson, Thomas, The Good Huswife's Iewel, 2 parts. London, 1596/7.
> > The English Experience, Number 865, Walter J. Johnson, Inc. 
> > Theatrum Orbis Terrarum, Ltd. Amsterdam 1977 Norwood, N.J.
> 
> Theater of the Earth's Globe? IOW, [New] Globe Theater? 
>  
> > We *can* do this!
> > Phyllis L. Spurr
> > Eowyn ferch Rhys Cyfurdd
> > Barony of Elfsea, Ansteorra
> 
> Easy for *you* to say, considering.
> 
> ===
> Pax ... Kihe / Adieu -- Amra / TTFN -- Mike
> Kihe Blackeagle / Amr ibn Majid al-Bakri al-Amra /
> Mike C. Baker       F.O.B. (Friend Of Blackfox)
> My opinions are my own -- no one else would want them!
> 
> 
> 
> 
> 
> 
> 
> _____________________________________________________________________
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> 
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