Supernatural
I just got the new Sims 3 expansion, Supernatural. You guys may never see me again, I'm sad to say.
In between that, when my back makes me get offline and rest, I've been reading The Opera of Bartolomeo Scappi (1570), which is a reprint and translation of one of the biggest cookbooks I've ever seen. It is as you might guess from 1570, and it includes everything from how to design a kitchen to how to prepare a traveling kitchen to how to cook everything under the sun to diagrams of every conceivable kitchen gadget and tool at the 16th century's disposal. Just amazing. I finally finished it the other day and was left with an overwhelming desire to go read it again.
If you like medieval/ Renaissance food, this is one to grab. Here's a recipe I'm going to try soon (I've paraphrased in a couple places; this isn't an exact quote):
Herbolata (Book V, #94)
Get tender chard greens, the same amount of spinach and borage and bugloss, and chop them up finely. Wash them and saute them in butter. Get a creamy cheese, a firm grated cheese, and ricotta and fresh provatura ground in a mortar, pepper, cinnamon, beaten eggs and a little milk. Make a filling and make a torte of it (recipe was given above for a dough made of flour, rosewater, sugar, butter, egg yolks, and warm water, so it was probably an edible piecrust unlike many which weren't meant to be eaten). You can do it without a pastry shell, having more butter in the torte pan and more milk in the filling. Serve hot. If it has no pastry shell, make a sugar glaze for it. A torte like this is served in May more than at any other time.
My sweetie isn't sure at all about a sugar glaze on a savory dish, but I'm willing to try it :)
This entry was originally posted at http://hypnerotomachia.dreamwidth.org/3002.html.
In between that, when my back makes me get offline and rest, I've been reading The Opera of Bartolomeo Scappi (1570), which is a reprint and translation of one of the biggest cookbooks I've ever seen. It is as you might guess from 1570, and it includes everything from how to design a kitchen to how to prepare a traveling kitchen to how to cook everything under the sun to diagrams of every conceivable kitchen gadget and tool at the 16th century's disposal. Just amazing. I finally finished it the other day and was left with an overwhelming desire to go read it again.
If you like medieval/ Renaissance food, this is one to grab. Here's a recipe I'm going to try soon (I've paraphrased in a couple places; this isn't an exact quote):
Herbolata (Book V, #94)
Get tender chard greens, the same amount of spinach and borage and bugloss, and chop them up finely. Wash them and saute them in butter. Get a creamy cheese, a firm grated cheese, and ricotta and fresh provatura ground in a mortar, pepper, cinnamon, beaten eggs and a little milk. Make a filling and make a torte of it (recipe was given above for a dough made of flour, rosewater, sugar, butter, egg yolks, and warm water, so it was probably an edible piecrust unlike many which weren't meant to be eaten). You can do it without a pastry shell, having more butter in the torte pan and more milk in the filling. Serve hot. If it has no pastry shell, make a sugar glaze for it. A torte like this is served in May more than at any other time.
My sweetie isn't sure at all about a sugar glaze on a savory dish, but I'm willing to try it :)
This entry was originally posted at http://hypnerotomachia.dreamwidth.org/3002.html.