bunnyjadwiga

I'm going to try this one (from Granado):

Para hazer escudilla de mijo, o de panizo machado -- To make a dish of millet, or of chopped panic-grass

Take the millet, or chopped panic-grass, clean it of dust, and of any other filth, washing it as one washes semolina, and put it in a vessel of earthenware or of tinned copper with meat broth, and cause it to cook with stuffed intestines in it, or a piece of salted pig�s neck, to give it flavor, and when it shall be cooked, mingle with it grated cheese, and beaten eggs, pepper, cinnamon, and saffron. (You can also cook the said grains with the milk of goats or cows.) And after they shall be cooked with broth, letting them thicken well, they shall be removed from the vessel and shall be left to cool upon a table, or other vessel of wood, or of earthenware, and being quite cold, they shall be cut into slices, and shall be fried with cow�s butter in the frying-pan, and serve them hot with sugar and cinnamon on top.

So, I'll need to:

• Cook the millet with broth
  
• Mix the hot millet with beaten eggs, cheese, pepper, cinnamon & saffron.
  
• Cook a bit more, sufficient to make it thick.
  
• Cool the millet
  
• Cut into slices
  
• Fry slices in butter.
  

I'll let you know how it goes.

Because I liked it enough to do it again:
6 squash: 3 smallish acorn squash, 3 small (9") neck pumpkins
1 cup dry millet
4 roasted red peppers
4-5 onions
5-6 cloves garlic
2 tsp ginger-garlic paste
1 tsp cinnamon

- cook up the millet with about 3 cups of water
- split the squashes in half and scoop out the seeds
- chop up onions, garlic and peppers, saute' in olive oil
- mix onion-pepper saute with millet; add ginger-garlic paste and cinnamon.
- Adjust seasoning as desired
- Place squashes on baking sheets and fill with stuffing.
- bake at 325 for about an hour.

Someone at Maziemaus's work wants the recipe for the fresh salsa she took in to work today, so here it is. It's VERY mild but we like it that way.
( Read more... )

This is yummy but not remotely even conjecturally medieval/Renaissance, due to the peppers. Periodically we try to think of an alternative to the peppers, but then we get caught up in how yummy it is and don't change it.

Ingredients:
2 onions
3 large cans or 4 standard cans chickpeas
1-2 medium red peppers
Olive oil
1-2 bunches of basil leaves (about 2-3 cups, chopped)
Cumin
1-2 tsp. Lemon juice
Other spices that take our fancy

Slice onions and peppers into narrow strips; chop up basil leaves.
Saute onions and peppers in olive oil until onions are slightly carmelized.
Add chickpeas and saute until heated through. Season with cumin and/or other spices
Stir in basil and saute until wilted.
Sprinkle with lemon (or lime) juice and serve warm

This recipe makes enough for 4 enthusiastic adults, or 3 with _some_ leftovers the next day. Very good cold as well.

Ok, finally got a chance to redact this recipe:

From a 15th c. manuscript, middle dutch manuscript, ms UB Gent 1035 "Good and noble food" (formerly "Kitchen book"). Translation by Christianne Muusers http://www.coquinaria.nl/kooktekst/Edelikespijse1.htm
2.15 Greens.
Boil them and cut them. Then bray pepper, sage, parsley and some bread crumbs, tempered with the [boiling]water of the greens. Mix it in a pan and [add] a cup of wine."

I bought about a pound of turnip greens (nice and bland) and cut off the bottom part that was very stemmy (so I probably had 1/2 to 2/3 lb of turnip greens.
Blanched them until they were bright green and cooked through. Pulled them out with a strainer and let them drain.

Mixed about one handful parsley leaves, 5 large sage leaves, 1/2 cup breadcrumbs, 2/3 cup of the water from boiling the greens, and 1 tsp pepper in the food processor and ground it. Then put it in a pan and added 1/2 cup white wine (Glen Ellen). Brought it to a boil which consolidated it. Put the greens in a bowl and poured the sauce over it, mixing until the greens were nicely coated.

Came out pretty good. Not bland. It could have used fresher pepper and desperately needed a bit of salt-- when we added salt the balance was good. (Christopher helped pour stuff, suggest steps, and taste this.)