Post by Dread Gnat on Nov 12, 2012 23:27:06 GMT -5
Celestine Empire:
Tartes de Chare
one 9" pie shell with lid
1 1/2 # broiled pork, either minced, ground, or cut into small pieces
1/2 t. salt
6 egg yolks
2 t. ginger
1/4 t. pepper
1/3 c. honey
1/2 cup of either currants, chopped dates, raisins, or pine nuts, or any combination of these ingredients.
Mix together all ingredients, making sure the mixture is slightly runny. (If not, add more egg yolks.) Place mixture in pie shell, add lid, add some decorative steam holes or slashes to the lid, then bake at 375° F for 30 - 45 minutes, or until a golden brown. Serves 8.
Almond-stuffed Prosciutto-wrapped Dates
pitted dates
blanched almonds
prosciutto (a pork product)
1.Stuff each date with an almond.
2. Wrap each date in a small piece of prosciutto.
Lentil and Escarole Soup
Celery adds freshness to lentils. Adding an extra stalk, chopped very fine, towards the end brings out the flavor.
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 1/2 quarts water or vegetable broth
1 pound lentils, washed and picked over
3 stalks celery, roughly chopped
2 medium carrots, chopped
6 fresh plum tomatoes, roughly cut
Salt to taste
Freshly milled pepper
2 white potatoes, cut in 1/2 inch dice
2 small or 1 large head escarole
1 stalk celery, finely chopped
1/4 cup flat-leafed parsley minced
1 cup grated parmesan cheese
METHOD
Heat oil in large soup pot. Cook onion over medium heat until it is translucent. As onion softens, add minced garlic.
When onion is soft, pour in water or stock. Add lentils. Bring soup to a boil, then lower heat to medium.
Add celery, carrots and tomatoes. Season with salt to taste. Do not oversalt as the parmigiano, added on serving, is salty. Grate in pepper. Cover and simmer for about 30 minutes. Add potatoes and cook for 15
minutes. Lentils should be tender.
While soup is cooking, clean the escarole and shred or chop into bite size pieces. Add to the soup and cook for an additional 10 to 15 minutes along with finely chopped celery. Garnish with parsley.
Serve with freshly grated parmigiano.
Rabbit Amandine
Ingredients:
1 large rabbit quartered
one-half bottle (about two cups) dry white wine
a sprig of fresh laurel (bay leaves)
a sprig of fresh rosemary
a few small leaves of sage
100 grams of shelled toasted blanched ("white") almonds
50 grams of pine nuts
50 grams white or golden raisins
1 white or yellow onion
2 anchovy fillets (may be canned)
50 grams capers
2 tablespoons low-alcohol almond extract (the kind used in baking)
extra virgin olive oil
white pepper
salt.
Preparation: If it's not already quartered, cut the rabbit into pieces. Remove the herb leaves from the stalks. Marinade the meat in the white wine with the rosemary, bay leaves and sage for 3-4 hours before cooking. Then chop the onion into thin slices and place it in the bottom of a roasting pan with a tablespoon of olive oil. Add the rabbit and other ingredients, including the wine and herbs. Roast the rabbit in the oven for an hour or more as you would roast a chicken, occasionally basting it with the wine and oil mixture. The rabbit should be covered during half of the baking time, and turned over when it is about half cooked. Add wine if necessary if the liquid sauce seems as if it will evaporate. Meanwhile, chop the almonds and pine nuts into a fine granular consistency, almost powdery if possible. Chop the anchovy fillets into a paste. In a mixing bowl, thoroughly combine the almond-pine nut mixture with the anchovy paste, almond extract, the juice of one lemon, the capers and raisins. When the rabbit is completely cooked, remove it from the oven and quickly stir in this combined paste before serving, adding a little olive oil and water if it seems too liquid. You may wish to remove the bay leaves. Salt and pepper lightly to taste. Risotto makes a nice complement to Rabbit Amandine.
Cabbage with Fennel
1/4 head green cabbage
1 small onion
1/2 bulb fennel
1 small apple
Shred cabbage, drop into boiling, salted water for one minute, drain and rinse. Finely slice onion and fennel and fry in olive oil until soft. Peel, quarter, and core apple into cubes and add to onion, fennel, and cabbage. Add some stock or water, cover and steam for 5 minutes, remove lid and evaporate liquid.
Dates stuffed with almonds & baked in honey
4 lbs. dates, pitted
2 cups blanched almonds
2 cups honey
salt
Stuff each date with 1 almond. Sprinkle stuffed dates with salt. Place in a baking pan, cover with honey and bake at 325° F for 15 minutes, stirring once halfway through. Let sit until cooled and put away. Remove dates from honey before serving.
Sweet Saffron Rice
For 6-8 servings:
3/8 cup rice
1 1/4 qt. water
few drops food coloring
1/8 cup sugar
1/4 cup rose water
2 1/2 Tbs. almonds
2 1/2 Tbs. pistachios
The yellow color of the pudding is supposed to be achieved using saffron threads steeped in warm water. The amount of saffron this large a quantity of pudding would require would cost far too much, so substitute plain old yellow food coloring. Wash the rice several times and soak in water to cover for 30 minutes. Drain. Bring the water to a boil, stir in the rice and cook over low heat, partially covered, for 25 minutes. Stir in the sugar, food coloring, rose water and almonds. Simmer for 10 minutes. Fold in pistachios. Serve cold.
Sawse Camelyne
2 Tbsp. breadcrumbs
1/3 cup red wine vinegar
1/2 tsp. salt, or to taste
1/2 tsp. ground ginger
1/2 - 1 tsp. ground cinnamon
1/4 cup each currants and walnuts (optional)
1/2 tsp. nutmeg (optional)
1/4 tsp. cloves (optional)
Blend ingredients.
May be served without cooking, or can be simmered for a few minutes.
This is good with most meats, but especially with roast lamb.
Bourbelier of Wild Pig
Ingredients
3 lb pork roast
about 60 whole cloves
1/4 t ginger
1/8 t cinnamon
1/8 t cloves
1/4 t grains of paradise
1/2 t pepper (rounded)
1/8 t nutmeg
(verjuice)
1 c wine
1/2 c vinegar
Preheat oven to 450deg. . Stud roast with whole cloves, baste with a mixture of the remaining ingredients, then put into oven. Immediately after putting it in, turn oven down to 350deg. . Roast meat 1 hour 45 minutes (for this size roast), basting every 15 minutes.
Cress with Milk of Almonds
Ingredients:
2 1/4 c cress = 6 oz
1 1/2 c (2 ounces) beet leaves
2 T butter
1 1/2 oz brick cheese
(3 sprigs parsley)
(1/8 t salt)
Chop the cress and beet leaves. Dump them into boiling water, let the water come back to a boil, then drain them (about 2 minutes total in water). Heat oil or lard or butter in a skillet, add drained greens (and chopped parsley if you are using parsley). Stir fry for about 3 minutes. Add cheese, chopped up and stir until cheese is melted into the greens, or add meat stock and cook down 2-3 minutes. Add salt, serve.
Notes: Greens should be measured pressed down in the measuring cup. Use a mild cheese such as brick cheese. Substitute spinach for beet leaves if necessary.
Orange Omelette
6 eggs
2 oranges
1 lemon
2 tablespoons sugar
2 tablespoons olive oil
salt
Juice the oranges and the lemon. Beat the eggs, add the juice, the sugar, and salt to taste, and cook the omelette in olive oil. Serve warm.
Meat Pie
1 ½ lbs. meat (beef, pork, venison, rabbit, poultry, etc. or any combination), parboiled and in small chunks, ground, or mashed
1 9" pie shell (lid optional)
cooked chicken pieces (wings, thighs, etc.) (optional)
4 egg yolks
½ to 1 cup meat broth (quantity depends on the dryness of the other ingredients - use your discretion. The final mixture should be on the wet side.)
splash of red or white wine
1 to 2 cups TOTAL of any of the following, separate or in combination: minced dates, currants, raisins, minced figs, ground nuts (almonds, walnuts, etc.), grated cheese, etc. The variety of ingredients & the total amount used depends on personal taste.
¼ tsp. salt
¼ tsp. pepper
1 - 2 Tbs. TOTAL of any of the following spices, separate or in combination: ginger, allspice, cinnamon, cloves, nutmeg, cardamom, cubebs, galingale, etc. The variety of spices & the total amount used depends on personal taste.
Mix well all ingredients except chicken. Place in pie shell and top with either a pastry lid or the cooked chicken pieces. Bake in a 350° F oven for 45 minutes to an hour, or until the pastry is golden brown and the filling set. Serve hot or cold. Serves 6-8.
Chyches
4 cups chickpeas
The cloves of 1-2 whole garlic bulbs, peeled but left whole
Olive oil
½ tsp. each pepper & cloves (or season to taste)
Pinch saffron
Dash salt
If using canned peas, rinse well and drain; Toss the chickpeas lightly with a coat of olive oil, then place in a single layer on a baking sheet and roast in a 400° F oven for approx. 45 minutes, turning the peas midway through roasting to evenly cook. Be sure that they are completely cooked through - the texture and aroma will be that of roasted nuts. Remove from oven and allow to cool. Place chickpeas in a soup pot with the garlic cloves; add enough water to come to about ¼ to ½ inch from the top of the peas. Top off with olive oil, adding enough to just come to the top of the peas. Add spices, and bring to a boil; reduce to a simmer, and continue cooking until garlic softens, about 10-15 minutes. Drain well or serve in the broth; serve hot. Serves 6-8.
Coney in Gravy[/u]
1 4-pound rabbit cut into serving pieces
1 C dry wine
1 C beef or lamb broth, or a combination of the two
2 1/2 C almond milk made with broth and wine
1 tsp powdered ginger
1/8 tsp each cloves and mace
Butter for sautéing
1. In a heavy frying pan, melt the butter and sear the meat well on all sides.
2. In a large pot, combine broth and wine and meat. Bring to a boil, reduce heat and simmer, covered, for about half an hour or until meat is cooked through. Remove meat and set aside.
3. Using the broth in the pot instead of water, make a double batch of almond milk. You may want to add more broth or wine to replace what has boiled away while cooking the meat, so that you have two cups of liquid. Add the spices and sugar.
4. In the pot, over medium heat, recombine the meat with the almond milk. Bring to a boil, reduce heat, and simmer, stirring frequently, for about ten minutes.
Serves four to six.
To Make a Sturgeon (an illusion dish)
4 veal shanks, cleaned
2 calf's feet, split
Water to cover
1/2 cp honey
1/4 cp onion, finely minced
1/4 cp fresh parsley, finely chopped
Wine Vinegar
Wash meat and place in a large kettle. Cover with water. Add honey. Bring to a boil. Reduce heat to a slow boil. Cover. Cook for 2 1/2 to 3 hrs. or until meat falls apart. Remove meat from liquid. Remove bones from meat when cool enough to handle, chopping large pieces smaller, including skin if any. Put meat on a clean sterilized white cloth (canvas is best but muslin works fine). Wrap into a large sausage shaped roll. Place on a large pan or baking dish. Set a pan the same size on top and place a weight on it. (A one gallon jug of water works well, or 4 bricks). Refrigerate for several hours or overnight. Remove cloth. Place on an oblong serving platter. Slice thinly. Sprinkle with onions, parsley and wine vingar. Serve.
Note: A line of thinly sliced onion rings down the center and parsley springs around the outside makes a nice garnish. The broth remaining can be strained and reduced to half, refrigerated and then unmolded to serve as an accompanying aspic.
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Recipes Courtesy of Molly Rabe