[Sca-cooks] looking for lentil recipe Re: Sca-cooks Digest, Vol 59, Issue 21

[yaini0625 at yahoo.com]

How about the recipe from Boke of Gode Cookery?
Aelina

Sent via BlackBerry by AT&T

-----Original Message-----
From: "Kingstaste" <kingstaste at comcast.net>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.orgDate: Tue, 8 Mar 2011 15:18:40 
To: 'Cooks within the SCA'<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] looking for lentil recipe  Re: Sca-cooks Digest,
	Vol 59, Issue 21

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

>


      
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org


_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org