[Sca-cooks] An Andalusian Lunch at Red Dragon
Sharon Palmer
ranvaig at columbus.rr.com
Tue Sep 1 22:47:21 PDT 2009
>1. Note that at the time of that cookbook, oranges are sour oranges,
>not the modern sweet oranges which came in from China a couple of
>hundred years later.
I was going to use sliced sweet oranges as a garnish. Seville Oranges
won't be in season in October, and I don't know a source for them
even in season. I'm not sure what else would be in season and
appropriate.
>
>2. You might want to look at al-Warraq, which has a lot of cold
>dishes. I've recently done the soused eggplant, which is very
>vinegary but does have the advantage that you can make it up to a
>year in advance.
I meant the eggplant as a vegetarian entree, not a side dish, but
I'll look at that. Even if I don't make it for this meal, it sounds
like something I'd like to try. Thank you.
>
>3. Barmakiya is good cold (but not a vegetable dish).
Where is the recipe for this? I found a description of meat between
two layers of thin bread but nothing more. I'm trying to avoid
things that require oven space on the day, but I'll try it for my
test audience.
>
>4. Cooked Dish of Lentils, from the other 13th c. Andalusian
>cookbook, is good, but intended to be served hot.
>
>5. Badinjan Muhassa, from al-Warraq, is a good cold dip, loosely
>speaking. Not Andalusian, but it's credited to Ibriham ibn al Mahdi,
>and there is a whole section of Manuscrito Anonimo described as from
>his cookbook.
I believe that is the one that was printed in TI? I tried it then
and love it. I considered it, but then I would need a different
vegetarian entree. I wouldn't want two eggplant dishes. It's good
to know that you consider it to be a compatible source.
>
>Hope that helps. Recipes for all the above (except the soused
>eggplant) are in the Miscellany.
I was using the Miscellany as a resource and should have acknowledged
that. Thank you so much for providing it. And for the print copy
that you gave me several years ago.
Ranvaig
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