Impatient Floret

Original: English translation of one of the oldest German cookbooks (1553). http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html THANK YOU David Friedman for supplying your various period webpages! 24 How one should make Zervelat [1] First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently colored yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be

14 oz can sweetened condensed milk 2 tsp vanilla 2 tsp almond extract (with alcohol) 1 tsp chocolate syrup 1 cup milk Mix well.

3 tbsp sauteed onions 3 cups dry, cubed or torn bread  crumbs 2 TBSP your favourite seasonings (1/2 tsp curry, 1 TBSP garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 tsp lemon juice) 9 oz salmon (4- 2.5oz pckgs in the paper foil) 2 eggs 1/4 cup milk Combine well, in order. Pat into greased oven pan. Cook at 400 for 30-40 minutes until crispy brown on tips. Or 425 for about 25  minutes. Serves 4. Original version had artichoke hearts, minced, instead of milk for the moisture. Pictured here with lightly steamed asparagus

Brussels Sprouts. I liked them as a child, I think. Tried doing them several ways throughout the past 20 years and finally, aside from the ridiculous stink, I have found them edible again. Roasted in the oven for about 20 minutes at 400. The first night I put salmon in the middle of the pan. Slathered a thin layer of mustard on the fish, sprinkled enough bread crumbs to cover up the bright yellow, and surrounded the fillet with cleaned, cut in half brussels sprouts that had been tossed in a small amount of grape seed oil and sprinkled with sea salt. The second night I pealed the leaves off and tossed them the same way- with grape seed oil and salt. Brussels Chips. Placed those on slightly seasoned rice and placed a pan-cooked fillet next to it. Yup I like it, a lot.

Not myself, but had a request for it. Tested a spice blend with red tea and once the black comes in will do another test: 1/8 tsp pepper 1/4 tsp ginger 1/2 tsp cardamom 1/2 tsp cinnamon 1/2 tsp clove 1 tsp rooibos Heat equal parts almond milk to water, let spices and tea infuse about 1-3 minutes, strain and serve.

Trenchers (bread used as plates- not as sad as medieval ones) 1/2 cup warm water added to 1 1/2 teaspoon yeast and 1 1/2 tbsp honey. Let foam Mix in 1 1/2 cup flour and 1/2 tsp salt. Cover and allow to sit in warm spot for about and hour. Dust with flour and make 6 rounds. Put on cooking pan (on parchment), for another 45 minutes or so to plump up again. Bake at 350 for about 13 minutes. These would be good as pizza crusts to have in freezer, and even make a breakfast pizza with them. Good with hummus and honey (yes, tested). Need to use more water next time and test it with wheat to be more like a scary trencher :) The first I concocted were yummy, but too thin so I am adjusting the temp, time, and flour- will try this next time: Vanilla wafers for tiramisu     2 eggs     1/3 cup white sugar     1/2 teaspoon vanilla extract     1/16 teaspoon salt     1 cup all-purpose flour        Preheat oven to 325 degrees F. Line two pans with parchment paper.     Separate th

I went around and asked people their favourite cookies. One mentioned "Amaretto" So I went on a search and discovered he may mean amaretti. I try to go basic so things are as close to the original ancient or medieval recipe as possible: Test 1 egg sugar-1/2 cup 1 1/4- 1 1/3 cup almonds- grind fine. 1/4 tsp flavouring pinch of salt Divide the egg. Add salt to white and whip it up to soft peak. In the yolk bowl, add and mix well: ground almonds, flavouring and sugar. Fold in whites. Makes about a dozen. 325 for 10-15 minutes.

Received some mint. I used it in a tabbouleh, made for a gathering. Not really a plant I have been able to acquire a taste for but I am sure I can come up with some new recipes for the fresh mint that was gifted! Some thoughts aside from making it into tea of parsley/mint or rooibos/mint, good for digestion: Mix it with a jelly and give something a glorious oven coating like a ham or large vegetables.  Perhaps bread them, they are so firm, then fry or bake the suckers. Mix it into a mexican crema or a sour cream and put on top of a crepe filled with sauteed peaches. Infuse a milk or water with the mint then make a pudding or jello. Mint and apple cider vinaigrette for a fruit salad like apple, banana, grape, quinoa... Mix it into a sour cream or whipped cream, dip pears, strawberries and apples in it. Let it flavour a broth then make a very interesting stuffing. Dip the leaves in chocolate sauce and decorate ice cream, maybe even just make a mint/pistachio ice cream. Dip the

Doubled the bread recipe, only used sugar for the yeast soak. Let sit an hour and a half, rolled into long loaves, slits, and put on oiled pan for 30 minutes before cooking at 350 for about 17 1/2 minutes. So essentially french bread, made sandwiches with vegetarian bacon, sprinkled herbs and powdered seasoning on one side of bread, facon on the other side and toasted. Topped bacon side with a salad made of chipotle mustard, shredded carrot, and mayonnaise. For dessert I made flan. Turned 1/8 cup water and 1/4 cup sugar into a caramel sauce by cooking about 5 minutes. Poured that into some oven-safe bowls. Then heated up a cup of milk with 1/4 cup sugar until the sugar dissolved. Whisked up two eggs and slowly whisked in the warm milk mixture. Poured this in bowls on top of caramel. Placed in a pan and poured water in so flan would cook without burning sides. Baked about 350 for about an hour and a half til a butter knife came out mostly clean and th flan looked more set than soup

Made two batches of the curd cheese so that I could half to make paneer with for a curry this week, and to re-test the medieval frytours. One batch of the curd cheese makes about 1/4 cup, so I made just a bit over 1/2 cup to make both of these tests. The recipe didn't look right so I remade it again with the noted items below. How to make the fritters: 1/4 cup soft curd (above recipe or ricotta or cottage cheese-but squeeze out extra moisture) 1 egg* 1/8 cup wheat flour* 1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp parsley, 1/4 tsp turmeric, 1/4 tsp paprika* Mix these together well and drop by spoonfuls in hot oil. Flip after a minute-minute and a half. Cook for another minute or so. Remove from oil and place on towel to drain. Makes about a dozen. Feel free to load these up with herbs you like, more than listed. Also, if you do not like salt, reduce the salt in half. If you want them more crispy, make sure the batter is cold and you can also try frying longer. Anytime you want

I been grooving on the veggie sausage and other protein options in the freezer section but they did have egg in them, had to be kept cold, and when I made my own out of oats or tvp...just wasn't as satisfied. SO I just got in an order from amazon. It contained raw, sprouted pumpkin seeds and a Harmony Valley vegetarian sausage mix . So excited to test the sausage mix- It has soy in it but no egg! Since it is just-add-water, and then acts like ground meat, it will be a most excellent addition to camp gearage. The sausage mix is really cool. Last night I added 1 1/4 cup cold water to the mix in a bowl, stirred well and put in fridge for this morning. It formed into patties easily, I made two. The Scotch eggs were most excellent also, coated in panko crumbs and seasoning, baked at 375 for 20 minutes.

Didn't have lettuce, didn't have bread ready to bake yet. Wrapped facon (vegetarian bacon) around a slice of chilled tomato. Dipped this in a mixture of 1/4 cup wheat flour, 1/4 cup white wheat, 1/2 cup chilled almond milk, 1/2 tsp seasoning. Then fried them, made 6. Could easily be made as smaller appetizers and dressed up with numerous spices, herbs, dips, cheese...

The test for next months newsletter recipe: 1 cup soft curd-type cheese (cottage, neufatel, paneer, or ricotta) 1 egg 1/4 cup wheat flour 1/2 tsp salt 1/8 tsp pepper 1/4 tsp parsley 1/4 tsp turmeric 1/4 tsp paprika Mix these together well and drop by spoonful in hot oil. Flip after a minute-minute and a half. Cook for another minute or so. Remove from oil and place on towel to drain. Makes about a dozen. Serving as an appetizer use seasoning as shown. I liked mine soft, but if you want them more crispy, just fry longer. Feel free to load these up with herbs you like, more than listed. Also, if you do not like salt, reduce the salt in half. The original Frytour recipe calls for a sprinkle of sugar just before serving. So if for a desert, one may enjoy the sugar, and if un-seasoned cheese, may want to try adding cinnamon, or a douce powder to sugar. Has been proven tasty as made above with or without sugar.

In the wee hours of life/night, I lay awake, not in sleep, but not quite awake. This is what I thought about: Coring an eggplant. Putting a stick of cheese in it and then filling the left over space with crumbs or cream cheese. Then baking it about 375 for 30 minutes. Cut it in discs to serve. Little targets for archery fans.

There is a pudding made of cherry juice and wine and I plan to test an adaptation that the less-fortunate people would have been more likely to have. The original was called : Chireseye Here is the apple I will try: 2 cup apple sauce 1 1/2 apple juice (or a white wine) 4 tbsp grape seed oil or butter 1/3-1/2 cup honey-will depend on how sweet the liquid and apple sauce is 4 cup stale or dry bread It'll be mixed well, dumped into greased pan, and left to cook for 25-20 minutes at 375-400. I'll be checking to make sure it has a gloppy bubble going on and it will stiffen up after cooling about 10 or so minutes. This can be cooked in a large skillet, and even the microwave with times adjusted. Once this works, imagine using pumpkin or squash puree instead of apple sauce, to make a lovely thanks giving alternative. An orange and lemon version. Grape and plum. Raisin and cranberry. Pear and banana for sensitive stomachs. Pomegranate juice with mango bits. Pineapple and cher

*aother edit. no no no, it came out great as a frozen ice cream after 5 hours, but i will have t0 try the can method again with more water. the sugar was just too much to freeze :) *edit: in a ziplok back, the ingredients didn't get cold enough. Every ten minutes i also drained water and added more ice and salt. So I have them freezing up in the freezer for a bit and then will see how that works... since everything was already mixed up for 25 minutes. So I like the soft serve can in a can ice cream (in a small can you put equal parts whole milk and heavy cream, 1/4 cup sugar, 1/4 cup additions, and  tsp flavouring, then place that in a larger can, sealed up, put ice and sugar around it and roll it back and forth on the ground for about 25 minutes). But I heard a friend comment that they wanted an ice cream shop to deliver so I was thinking there must be another "I have stuff in my cabinet" way of doing this-without an ice cream maker. I'm thinking a can sweetened

So there was about 4 tbsp of foengreek, fenugreek in the spice round that I'd never used. There was no curry powder in the house and I found some coconut milk that I really needed to do something with. Curry Powder Put these in a blender and grind away! 2-4 tbsp fenugreek 2 tbsp paprika 1 tbsp hot pepper (I use Hatch) 1 tbsp salt 1 tbsp turmeric 1 tbsp mustard 1 tbsp coriander 1 tbsp cumin 1 tbsp garlic Curry Coconut Sauce 1 can coconut milk ( 13.5 oz) 3-5 tsp curry powder diced vegetables, I will be using: peas-8 grams of protein carrot- .6 grams protein (high protein options are peas, corn, broccoli, chickpea, spinach, artichoke, potato) 2 cups of the left over quinoa with carrot and squash in it Put everything together and simmer for about 15-20 minutes. Make sure to stir it!

Usually I veer away from canned items but hominy is a good thing to have in the cabinet. Cream it in a food processor, add it to half a pack of sliced mushrooms that have been sauteed in peanut oil, salt, cayenne, garlic. Let it thicken a bit then serve on top of whatever. Here it is on buckwheat noodles, could easily be a potato, rice, shredded steamed veggies, beans...

Mixed up about a cup of freshly-cooked black and red beans with teaspoon of dehydrated vegetables, 1/2 cup walnuts, garlic, cumin, parsley, salt, cayenne and couple teaspoons : worschestshire, brags aminos, or other soy or steak sauce-puree together well. Fry in grapeseed oil about 3-4 loose burgers. Make some vegan gravy, serve on top of rice, quinoa, or other vegetable. Ate it too quick to remember a photo! Will be nice with fresh items such as minced onions, carrot, mushrooms!

Before Cooked As in, without treating, figured it would go brown and if attempted to cook, just get disgusting but I decided to test it out. Had 2 organic avocados, huge that needed to have something done to them. So made chocolate pudding out of one (blend well with honey/agave/syrup, cocoa, and some coffee). The other is going in a pizza. Herbed up the crust, made it thick. Tomato and red bell pepper diced, sprinkle on salt and red pepper flakes, add cubed avocado, shredded cheddar. Thirty minutes @425. Cooked and cut! Yes I made a mound, less of a pizza and I guess more of a bread tostada. I consider it a satisfactory cross between the bruscetta I wanted and the pizza I wanted to test. It worked but would have been better had I added a protein. This would  be good with facon added, chicken, probably even salmon! Normally I have 3 slices but one if filling me up.

So I tried wheat meat in several varieties and ways a decade ago, wasn't impressed, trying again, and making it easier. Bought a box of your typical Hodgen Mill Vital Wheat Gluten (6 1/2 oz), mine had vitamin c added, small town, only one to be found. Add 1/4 teaspoon each: paprika, pepper, garlic granules, combine well. Add 1 cup water, combine well, knead it for 3 minutes, it becomes spongy and springs back pretty quick. Cover it in water for 5 minutes, knead for a minute, cover in very warm water a few minutes, knead a minute again. You are doing this just to make sure get the excess starch is rinsed out, probably not necessary in this case but I wanted a very stiff consistency. Heat up 3 cups water to boiling, add 1 tablespoon braggs amino acids or soy or something for a salt, and 1 tablespoon dried vegetables (or use broth cube or powder). My dried vegetable powder was one of my dehydrated concoctions of carrot, asparagus, green onion, celery, sage, and possibly a couple o

 Doing recipe and taste tests before a party I plan to throw on June 1st. Sfouf test- 2 cup flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1 tsp turmeric, 1/2 cup grapeseed oil, 1 cup milk, 1 tsp vanilla, 1 tsp lemon. mix very well. 1/4 cup slivered blanched almonds in bottom of greased and floured 9 inch round. 375-35 minutes. Cut into about 25 pieces. I LOVED it. Initially I had considered using honey, no lemon, yogurt instead of milk. Normally it is made with semolina flour but that is not easy for me to come by. Egyptian Green Falafel- Mix together: 1 cup diced green onions, 1/4 cup parsley, 1/2 tsp cumin, 1/2 tsp cardamom, 1/2 tsp salt, 1/4 tsp pepper, l can smashed fava beans. 12 balls on greased sheet. Bake about 40 minutes at 400. First test didn't come out right because I had to rehydrate some white onion flakes since there were no green onions. Also had to use dry parsley not fresh-using fresh- double. These were still very good if you like beans, I'll b

Had to have a quick mac and cheese fix. Cooked a bag of shell pasta while melting 1/2 cup butter in 1/4 cup milk, adding 1/8th tsp pepper and 1/4 tsp salt. Add 2 cups shredded cheese (colby/jack here). Add cooked pasta, stir well. 4-6 servings. Sharp cheddar would have been better to me, but this hit the spot, especially with chili or baked tater or both!

Making food at home for pets. Cat and Dog. Remember treats are just that treats, not a food substitute, and use unsalted additions. Apple treats for a sick puppy Does your dog sometimes grab some other animal poo and then have an upset stomach the next day? Some people insist they are eating the poo because their diet lacks something-I disagree, no dog lacks what is in bird droppings or rabbit poo, or ibex ew. Anyways, we usually allow Zoe to just sleep it off for a day but every now and again I make her a small munchy. 1 part oat 1 part bran flake 1 part sunflower seed 1 part applesauce-unsweetend and unflavoured Grind first three ingredients in blender dry then add to apple or pear or other fruit sauce. Using 1/4 cup each ingredient makes 6 cookies. (This collection) _____________________ Faux Sweet Potato Patties-for juicers out there, use your pulp for bread or making treats 1 cup carrot pulp 1/2 cup sugar 1/4 flour 1 egg 1 tsp vanilla Makes about two dozen t

Pickles again? I just can't get them like I want! trying another simple one, one large cucumber, 1 large ball jar: 1 1/4 cup water 1 1/4 cup white distilled vinegar 1/4 cup natural cane sugar 5 good sprigs of dill 1 tbsp pepper balls 1/2 tsp salt 1/2 tsp coriander Cook everything but the cucumbers in a pot to boil, while cutting discs and spears of cucumber. Place cucumber in jar, pour hot liquid in, close lid tight, turn upside down for an hour or two to cool, then place in fridge, ready to eat in 24 hours.

Right? Let it blow your mind for a moment. A Creole or Cajun etouffee gets the name from the French, meaning smothered. It is usually some sort of shellfish smothered in a roux sauce/gravy, and served atop rice. Makes me think of mud and swamp the shellfish are usually found in. The further down Louisiana you go, the more popular this is. 1 tbsp oil 1 cup trinity (celery, onion and bell pepper, diced) 1/2 tsp liquid smoke (or use 1 tbsp worchestershire-or my coyote marinade) 1-3 tbsp roux flour* 1 cup enchilada sauce (green used for this) 1 cup mashed beans or refried 12 oz cooked crawfish tails (.75 pound, 1 1/2 cups) hotsauce, salt(1/2 tsp), red pepper flakes(1/4 tsp), cumin (1/4-1/2 tsp) to taste- about 1 tbsp all together Saute or sweat the trinity in oil, once transparent or cooked til you prefer, add smoke and roux, and seasonings. Blend in well. Add enchilada sauce and beans, allow to boil, turn to simmer, add tails and seasoning. Heat through uncovered while

Mix and let sit over night in refrigerator: 1 tsp sage 1 tsp paprika 1 tsp coriander 1 tsp liquid smoke 1 tsp cumin 1 tsp salt 1/4 tsp pepper 1-3 tsp garlic minced 1 package firm tofu, squeezed dry and crumbled The next day, saute together: 1 tbsp oil 1 cup trinity (celery, bell pepper, onion) 1 onion, minced (about a cup) 1 tomato, minced Mix everything together, including: 3 cups cooked quinoa 3 cups toasted bread 1 tsp more salt 1 tsp more liquid smoke Press tight into greased meatloaf pan. Bake 350f for an hour and a half. Slide a knife along the edges, loosening the loaf. Allow to cool about 30 minutes. Flip out onto a large serving plate carefully. Slice into about 10 servings-one at a time. Crumbles easily, so use a spatula to get slices to plate. Serve with vegan gravy, taters, peas, and carrots. -Consider cooking individual loafs using muffin pan to reduce crumble. Some of the bottom of mine stayed in the pan, but the rest is still able to be sliced,

Had 2/3 of a package of silken tofu left from those spinach appetizers a couple posts back. So here is what I did: Filling Base 2 cup peas and carrots  2/3 package silken tofu (8 oz) 1 tbsp dried vegetables 1 chipotle bouillion cube (1/2 teaspoon powdered seasoning, broth or gravy mix) dash salt 1/4 cup warm water Mix well and spread into greased oven pan (glass casserole square dish). Topping 1 cup flour 1 tbsp baking powder 1/2 cup almond milk 1 tbsp grapeseed oil 1/2 tsp paprika 1/4 tsp salt twist or so of pepper Picture here  is before cooking. Mix this well and place teaspoon blobs around on top of the really wet base. Don't worry if it isn't completely covering! Bake at 425f for about 25-35 minutes- until it is bubbly and the bread looks cooked.  _______________________ Made a loaf of bread also, take a few hours but you can do many things while you wait. Let sit 5 minutes: 1/2 cup very warm water, 1 tbsp agave and 3 tsp yeast dissolved well