[Sca-cooks] looking for lentil recipe Re: Sca-cooks Digest, Vol 59, Issue 21
Kingstaste
kingstaste at comcast.net
Tue Mar 8 12:18:40 PST 2011
We just did one from the new version of Apicius (not my copy so I don't have
it here to give you details). The recipe may be named "Lentils and Leeks".
It was basic cooked lentils with equal parts (or rather flavor-balanced
parts) of defrutum (we made ours out of Manachevitz grape, spices, boiled it
down to 1/3), honey, and red wine vinegar. A nice full-bodied vinegar gives
a good balance with the other two sweeter things. We did plain brown
lentils with this along with some caramelized leek slices and it was
wonderful.
Christianna
-----Original Message-----
From: sca-cooks-bounces+kingstaste=comcast.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=comcast.net at lists.ansteorra.org] On
Behalf Of Cat .
Sent: Tuesday, March 08, 2011 3:06 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] looking for lentil recipe Re: Sca-cooks Digest, Vol
59,Issue 21
Thanks Johnnae,
you are fast and good, as always.
hm...boiled and with vinegar... not too bad.. But butter I think would count
as
'animal fat' and thus a nono in this specific case...
I seem to recall chibols are onions?
Purr
Gwen Cat
________________________________
snippingMissed this recipe. It was at the top of the search. It's not
Northern
Europe.
This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website
A Muzawwara (Vegetarian Dish) Beneficial for Tertian Fevers and Acute
Fevers. Take boiled peeled lentils and wash in hot water several
times; put in the pot and add water without covering them; cook and
then throw in pieces of gourd, or the stems [ribs] of Swiss chard, or
of lettuce and its tender sprigs, or the flesh of cucumber or melon,
and vinegar, coriander seed, a little cumin, Chinese cinnamon, saffron
and two ?qiyas of fresh oil; balance with a little salt and cook.
Taste, and if its flavor is pleasingly balanced between sweet and
sour, [good;] and if not, reinforce until it is equalized, according
to taste, and leave it to lose its heat until it is cold and then serve.
Johnnae
>
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