XXVIII.          Fritelle bianche.
A ffare fritelle bianche, toy late de mandole e formento, e sfarinato destempera insiema e lassali levare, po’ fa le fritelle. Quando sono cocte, polverizali del zucharo e sono bone
28 White Fritters
To make white fritters.  Take almond milk and leaven (yeast) add flour and blend them together and leave them to ( Read more... )

In addition to being a new mom and now being back at work I've got some other projects I've still been working on.

The big one is the Culinary Symposium. Elizabeth had graciously volunteered to be this year's Chairperson, but has since been made the head of one of the largest and longest standing groups in our historical society- and as a result is ( Read more... )

Quick update before I drag my tired bottom to bed

This may look like a brick of cheese, but it's much, much harder. I didn't cut it so much as hack at it: 

( Read more... )

As an aid to my poor brain that these days is more like a steel sieve than a steel trap ( Read more... )

Sorry I couldn't resist the Princess Bride quote, I just watched it with the munchkin on Wednesday.

At the suggestion of one of the foodies I hope to someday grow up to be like I am scrapping my Historical italian food class and I am going to reconstruct it with better focus. I think I tried to do to much with it, then got to too focused/ ( Read more... )

I've been meaning to inventory these for a while, and I finally got around to it. I figured I would post them here so I'll be able to find it later even if something should happen to my computer.
( pictures and descriptions behind cut as a courtesy )

The garlic sauce recipe came from a translation of Libro di cucina/ Libro per cuoco (14th/15th c.)  (Anonimo Veneziano), which you can oogle here: http://www.geocities.com/helewyse/libro.html

III. "Agliata", roasted garlic sauce.
Agliata to serve with every meat.  Take a bulb of garlic and roast it under the coals (substitute an oven in the current ( Read more... )