[Sca-cooks] cooking for a vigil

Susan Lin susanrlin at gmail.com
Thu Oct 21 07:10:38 PDT 2010


Mark Bitman had a quick preserved lemon recipe on NYTimes.com. I saw
it yesterday.

I have a jar I keep that I made last time
Whole Foods had Meyer lemons on sale. They last forever although I
dorefrigerate after we open the jar. They super simple to make as
well.

On 10/21/10, Jim and Andi Houston <jimandandi at cox.net> wrote:
> Sorry “This” meaning the period recipe from Description of familiar foods.
> My redaction with the original from the manuscript is on my feast page here:
>
>
>
> http://madhavifeast.wordpress.com/winter-artsci-2010-christian-jewish-and-mu
> slim-spain/recipes/
>
>
>
> I ended up not using the preserved lemons as I couldn’t find them, and
> leaving the chickpeas slightly chunky instead of a smooth puree. I added
> cilantro instead of mint to the batch I made for myself and thought it much
> better.
>
>
>
> Madhavi
>
>
>
> From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
> [mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
> Of David Friedman
> Sent: Wednesday, October 20, 2010 12:55 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] cooking for a vigil
>
>
>
> "This" meaning the period recipe from
> _Description of Familiar Foods_ or the recipe
> quoted immediately below, which ignores some of
> the instructions in the former in order to
> convert it into something closer to the familiar
> hummus bi tahini? My one try at the former didn't
> turn out particularly well. If others have been
> more successful, perhaps I should try again.
>
>>I made this for a Winter ArtSci last year and loved it so much I made a
>>second batch and ate it for lunch for a week. Mine had a higher percentage
>>of fresh parsley, nuts (sliced almonds) and green olives. I also added
> fresh
>>cilantro. I smashed it instead of pureeing the chickpeas, leaving it a
>>chunky texture.
>>
>>Delicious!
>>
>>Madhavi
>>
>>-----Original Message-----
>>From: sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org
>>[mailto:sca-cooks-bounces+jimandandi=cox.net at lists.ansteorra.org] On Behalf
>>Of Elaine Koogler
>>Sent: Sunday, October 17, 2010 5:42 PM
>>To: Cooks within the SCA
>>Subject: Re: [Sca-cooks] cooking for a vigil
>>
>>OK....
>>
>>Here 'tis...
>>
>>Hummus Kasa...Chickpea Blanket
>>
>>3/4 15 ounce chickpeas, canned
>>1/16 cup red wine vinegar
>>1/8 cup olive oil
>>1/8 cup Tahini
>>1/16 teaspoon black pepper, fine ground
>>3/4 tablespoon mint leaves, minced
>>3/4 tablespoon parsley, minced
>>3/8 teaspoon thyme, dried
>>1/8 cup walnuts, hazelnuts, almonds, pistacios
>>3/8 teaspoon Ceylon cinnamon, cinnamon z.
>>3/4 teaspoon salt
>>3/8 salted lemon or juice of 1/8 c juice
>>1/8 cup olives --, green or black
>>3/8 teaspoon caraway sauteed in olive oil
>>3/8 teaspoon coriander seed, ground
>>Puree chickpeas
>>
>>add oil, tahineh, vinegar and lemon juice.  Blend further
>>
>>Stir in nuts and spices.  Channon omitted the olives.
>>
>>Dot durface of the spread with olives (?)
>>
>>Cuisine:
>>   "Period Middle Eastern"
>>Source:
>>   "14th C The Description of Familiar Foods-"
>>
>>Notes: Kitab Wasf al-At'ima Al- Mu'tada
>>         Hummus Kasa (chickpea blanket); kasa is the name of a
>>         coarse  woolen fabric). Take chickpeas and pound them fine
>>         after boiling them. Then take vinegar, oil, tahineh,
>>         pepper, atraf tib, mint, parsley, the refuse of dry thyme,
>>         walnuts, hazelnuts, almonds, pistachios, Ceylon cinnamon,
>>         toasted caraway, dry coriander, salt, salted lemons and
>>         olives. Stir it and roll it out flat and leave it
>>         overnight and take it up."
>>         Note, that salted lemons has been used as a substitute for
>>         lemon juice or other sour fruit in the recipe "Bazmaward"
>>         of the same manuscript. pg 381 As such I did not have
>>         salted lemons so I used fresh lemon juice.
>>         Ceylon cinnamon is true cinnamon, as opposed to Cassia
>>         which is what is commonly sold as cinnamon here. You can
>>         find true cinnamon (also known as cinnamon zeliacanum) in
>>         health food stores or food co-ops, many Indian and Middle
>>         Eastern grocers or on the internet. It is much milder than
>>         Cassia bark. It can be differentiated by it's appearance,
>>         true cinnamon is a thinner, almost paper like bark, where
>>         as Cassia is very thick and heavy in appearance.
>>
>>Enjoy!!
>>
>>Kiri
>>
>>I would also like the hummous info, so please post to the list pretty
>>>  please.
>>>  Randell Raye
>>>
>>>  On Oct 17, 2010 10:44 AM, "Anne-Marie Rousseau" <dailleurs at liripipe.com>
>>>  wrote:
>>>
>>>
>>>  Kiri reminds us of the perennial favorite Savory Toasted Cheese...
>>>
>>>  and the version in la varenne has it served on bread bits. cheese
> fondue,
>>>  baby! ;)
>>>
>>>  yes, please PM me about the actual documentable hummoussy type stuff!
> I've
>>>  been out of the loop obviously :)
>>>
>>>  --AM
>>>  PS if you take goat cheese and cuisinart it with cream cheese in a 1:1
>>>  ratio, you can get a nice spreadable cheesy goo for less
>>>  money. add herby or roasted garlic or even lemon rind if you wish.
> again,
>>>  not documentable but not horribly agregious, either :)
>>>  PPS the whole STC phenomenon is one of my favorite interkindgom
>>>  anthropology
>>>  stories. we do it differently up here in AnTir, and
>>  > its not the "have to have" thing it is elsewhere. but stuffed eggs are.
>>>  neat, huh?
>>>
>>>
>>>
>>>
>>>  _______________________________________________
>>>  Sca-cooks mailing list
>>>  Sca-cooks at lists.ansteorra....
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>>>  Sca-cooks mailing list
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>>>  http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>>
>>
>>
>>
>>--
>>"It is only with the heart that one can see clearly; what is essential is
>>invisible to the eye."
>>--Antoine de Saint-Exupéry, The Little Prince
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>
> --
> David/Cariadoc
> www.daviddfriedman.com
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