Stierbach Cooks Guild

Take some cast creame, and seeth some Spinnage in faire water till it be verie soft, then put it into a Collender, that the water may soake from it: then straine the Spinnage, and cast the creame together, let there be good plentie of Spinnage: set it upon a chafingdish of coales, and put to it Sugar and some Butter, and let it boyle a while. Then put it in the paste, and bake it, and caste blanche powder on it, and so serve it in.
The Modern Version:
2 10 oz packages frozen chopped spinach
3/4 cup sour cream
2 Tbsp butter, melted
2 tsp sugar
1 tsp salt
1/4 tsp pepper
pastry for a 9-inch two-crust pie
1-2 Tbsp granulated sugar
Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.
NOTE: Homemade crust. Did not have enough sour cream so used yogurt. –Meadhbh

from http://www.florilegium.org/
A translation of a 17th Century Romanian Cookbook by Lord Petru cel paros Voda

Take eggplants and remove their dark skin thinly, then boil them, and after boiling dry them well of water and chop small, then fry with oil and onions chopped small, in a pot. Then add water, salt, pepper, cinnamon, a handful of chopped herbs, a little nut milk and verjuice, if in season, and if not, lemon juice, in the same pot where you fried them, and then boil. And when you serve, sprinkle with cinnamon.

1 large eggplant, peeled and sliced into 1/2 inch rounds
olive oil
2 bunches of green oinons
salt and pepper
1/2 tsp cinnamon
1/4 cup fresh herbs (parsley, basil, thyme)
1/4 cup almond milk
2 Tbs lemon juice

Scald the eggplant slices in boiling water for one minute, drain, cool and pat dry. Do not stack which cause further cooking time. Chop into 1/2 inch pieces and brown in olive oil over medium high heat, cooking until au dent but not soft. Place in sauce pan with seasoning, almond milk, and lemon juice and cook another 5 minutes. Serve with sprinkle of cinnamon on top.

Alesia

Fall Root Vegetable Theme: Roasted Turnips – from the Medieval Cookery site.

• 5 medium turnips
• 1 cup soft cheese, grated
• 3 eggs
• 4 Tbsp. butter, melted
• 1 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt

Trim and wash the turnips. Bake in a covered dish (or wrapped in foil) until soft – about an hour at 350°F. Let cool and then peel and cut into small strips. Add cheese and set aside.

Beat eggs, sugar, cinnamon, and salt. Pour over turnips and cheese. Add melted butter and mix well. Put into greased pan and bake at 350°F until set – about 35 minutes.

I loved roasting the turnips and did it the night before, taking them out of the refrigerator to peel.  I followed this recipe line by line.  I used a gruyere cheese because I didn’t know any better, but I don’t think it really detracted. It would be better with a simple mild farmers cheese.

I did not like the amount of butter listed and didn’t think it added much to the dish.  More salt can be sprinkled on top just prior to baking, a large pinch of sea salt would be best.

MEADHBH

Asparagus custard

This is based on Recipe 133 from Apicius.

1 can asparagus or 1.5 cups fresh asparagus tips pureed

1.5 cup diced onion or 1 large onion

1/2 cup white wine

1/2 cup chicken broth

1 tsp ground peppercorns

1 tsp lovage

0.5 tsp green corriander

0.5 tsp savory

2 eggs

1 deep dish pastry shell, 1 sheet puff pastry.

Blend all the above ingredients except for the eggs and pastry. Bring to a boil. While this mixture is warming to a boil, whip eggs separately.

Thaw or prepare 1 deep dish pastry shell

Pour mixture into a pastry shell. Stir in beaten eggs. There shouldn’t be a lot of room left over. The eggs will cause some rising and were considered optional in the original recipe. Cover with puff pastry shell and crinkle the edges. Cut holes in pastry to allow steam to escape.

Bake in 425 degree oven for 15 minutes. Reduce heat to 350 degrees and bake until golden brown (approximately 40 minutes).

IUSTINOS

‘ADASIYA
‘You cook the meat with chopped onion in oil and when the pot has been brought to the boil, and the scum removed, husked lentils are thrown in and cooked thoroughly. Then you pour in vinegar and spice it with coriander and cumin: throw in garlic (as well). Whosoever wishes may throw in ground cheese; whosoever wishes may colour it yellow with saffron. Throw in beet root without the cheese and garlic. Whosoever wishes may throw in something sweet.”

‘Adasiya. This dish is found in the earliest culinary manual compiled, by al-Warraq. Named for its chief ingredient, the lentil (‘adas), which is probably the oldest cultivated legume and is native to southwest Asia, possibly northern Syria and Iraq. The original recipe calls for the inclusion of meat, but it can be prepared as well without for those with vegetarian preferences. A variation of this recipe suggests using beet root which could be subsituted for the fresh coriander. In a Caliph’s kitchen by David Waines, London: Riad el Rayyes Books P.108-109

REDACTION
8 oz brown or green lentils, soaked an hour in hot water
1 medium onion, chopped fine
2 tablsppoons olive oil
1 large clove garlic, crushed
1 TBS ground coriander
1 TBS ground cumin
4 oz feta cheese chopped fine
4fl oz wine or cider vinegar

Drain the water from the lentils and put into a heavy casserole, together with the onion and garlic, adding just enough fresh water to cover the contents. Bring back to the boil, partially cover the casserole and cook for half an hour or until the lentils are tender. Allow the water to reduce somewhat while being careful not to let the contents burn.
Add to the spices to the casserole along with the vinegar and the cheese. Stir the mixture thoroughly and simmer gently for a further 30 minutes. This dish can either be served hot or enjoyed cold.

NOTES:
Usually done as vegetarian dish with no meat. Have put in half the feta in for 30 minute simmer and adding rest at last minute to ‘dress’ the dish.