Want your culinary exploits published?

8:56 AM 2 Comments

Hello dear readers, yet again I'm here to apologize.
I really wanted to have a post up every Monday, but I've been so busy this summer. And things are about to get busier - I got a job! I haven't had a job since 2009, so it's a pretty big deal for me. Alas, it's nothing fancy, but it will be taking up a fair chunk of my time. I'm still planning on posting here, of course, but likely not as frequently, especially once school starts up again in September.

However, I want to tell you about a unique opportunity to get your own culinary history adventures published in CuiZine, Canada's journal of Canadian food cultures. Here's the official blurb:

Cooking the BooksWe are launching a new series at CuiZine pairing writers, bloggers, and/or academics with recipes: fried cucumbers? currant jelly? Langue de bœuf au gratin?
We'll provide a list of titles (from an extensive collection dating from 1840–1950). We want you to try a recipe or two: make them, eat them, and tell us about your experience, the context in which such food was written about and served, and any other detail you deem noteworthy.
We're hoping to stimulate academic/culinary interest in these wonderful (and in some cases long forgotten) Canadian cookbooks.
Send us a copy of your CV and a letter of interest to cuizine.info@mcgill.ca and let the testing, tasting, and writing begin.
Now, this is a Canadian journal, so I'm not sure if people from other countries can apply. If you're really keen on it, its worth asking, through the email listed above.

2 comments:

Basic Bavarian (c.1967) ★★★



I really wanted to have a medieval recipe up on the blog yesterday, but alas, it was not to be. Over the weekend we had Little Y's third birthday party and on top of that, our air conditioner broke and we're currently attempting to survive 42 degree weather. Needless to say, there was no way I was turning on an oven or a stove. So, I noticed a distinct lack of gelatin on this blog, and decided to do a gelatin recipe, since it requires no cooking or baking!

This recipe comes from The Joys of Jell-O Brand Gelatin, 9th edition. It seems like all editions of this cookbook are undated, but the introduction states, "Jell-O Gelatin first grandly shimmered its way into American dining rooms in 1897. Just how many brands in your kitchen go back over 70 years?" From this we can deduce that the cookbook was published circa 1967.


Original Recipe:


The Verdict:
This dessert is very rich because of the whipped cream - almost too much so. The strawberry flavour is not strong at all. The added cream also made it a bit less solid than regular gelatin, even after being in the fridge all night. I think it would benefit from a bit of time in the freezer, for a more solid consistency (edit: or just don't make this on a very hot day like I did ;) ). I felt so wrong adding extra sugar to the gelatin powder, but because the whipped cream I used was unsweetened the end result was barely sweet at all! This is pretty good on its own, but I think it would be really good as a filling in a pie, as suggested in the cookbook. I didn't add any fruit, because I didn't have any on hand, but I think it would help cut the intensity of the cream as well. Oh, and my gelatin is a bit spotty because I waited too long to stir in the whipped cream.


Modernized Recipe:
(Adapted from The Joys of Jell-O Brand Gelatin, via Eudaemonius)

The original recipe is easy to follow. To unmold your gelatin, go around the outside edge with a wet finger and gently pull it away from the edge. Then set the mold in a container of warm water for a few seconds and invert onto a plate.

4 comments:

History's Hearth No.1

5:44 PM 3 Comments

Apologies dear readers!
I meant to update the blog this morning with a great medieval recipe from the 1400s. Unfortunately it did not go as planned. Something went very, very wrong and the recipe did not turn out at all. I want to try again, so I'm not going to post the recipe yet. Instead I'm going to give you another new feature - History's Hearth. These blog posts will provide a glimpse into the place where actual cooking happened. So scroll down for some neat images of historical kitchens!


This photograph is titled "Bistro Kitchen, Paris, 1927" and was taken by Andre Kertesz, a Hungarian photographer. I love this shot, very dreamy with the people in the background blurred out.


via Stamford Historical Society
Here we have a kitchen from circa 1930, in Laurel Lake Lodge, Stamford, Connecticut. Love the stoves and the huge sink!

via Home Designing
And now for a pop of color! I love this bright and cheery kitchen, circa 1930. Interesting to compare it to the kitchen above.

via Home Designing
Check out the wallpaper in this kitchen! And the dishwasher! I didn't realize they had dishwashers as early as 1953.

via Home Designing
This kitchen is from 1954, but is quite different from the one above, just a year younger. I particularly love the little drawers under the counter. What great storage!

3 comments:

Etsy Picks of the Week No.1

12:00 AM 3 Comments

I thought I might do something different here and showcase some fun and interesting finds from Etsy! I actually sometimes find myself on Etsy while doing research, because people post pictures of cookbooks, which can be quite helpful. And of course it's really fun to window shop, too!

So without further ado, here are six Etsy picks of the week.

(As a note, I'm not doing this for any kind of compensation or agreement - I just really love browsing Etsy!)

Recipes of All Nations by Countess Morphy (1935)
Via nancyplage
I love this cookbook because it's huge! I also love when old cookbooks include foreign recipes, because it can be otherwise difficult to branch out from your native language. This cookbook seems to be in pretty good shape, too.


The Little House Cookbook by Barbara M. Walker (1979)
Via Donellensvintage
When I was a little girl I LOVED Laura Ingalls. I read all the books, which my Mom had bought for me from a second-hand book store. I remember reading about the Molasses on Snow Candy and wanting to make it so badly. I even went to the library and found this book for the recipe. For some reason I never got up the courage to make it, though.


The Household Guide or Domestic Cyclopedia by Prof. B.G. Jefferis and J.L. Nichols (1905)
Via claudettesvintage
This book is the perfect example of the typical old cookbook, which wasn't so much a cookbook as a "Household Guide" which included information on everything from cooking to medical care to housekeeping. Love it! I especially like the full color illustration opposite the title page.


Carnation Cook Book by Mary Blake (1937)
Via ChellesKitchen
What caught my eye about this cookbook was the gorgeous cover! I love the design and the colors. This little cookbook includes a wide variety of recipes, including menus, which I personally enjoy reading. Menus enable us to see how people of the past put together recipes to make a meal, which can be quite different from how we consume dishes today. I would also love to see the section on international dishes.


The Old Virginia Cook Book (1800s/1981)
Via HazelCatkins
The typography in this cookbook is amazing! Even the advertisements are works of art. I'm not sure about the exact date of this cookbook, but apparently its a reprint of a book from the 1800s, done in 1981 by the Virginia Department of Tourism.


Dainty Desserts for Dainty People (1915)
Via MillCreekCollective
And last, but not least, a gelatin cookbook! I love how there is a cow with the two little cherub-like figures at the bottom. We don't really associate cows with gelatin these days. Lots of great color illustrations with this one. I'm curious about the recipe for birthday cake! I wonder how it uses gelatin.

3 comments:

Ravioli (c. 1272 - 1307) ★★★


You may have noticed I tend to make early 20th century recipes most often on this blog. Why? Well, I think for three reasons:
1) Ingredients. Some really old recipes have obscure or difficult to find ingredients. It is easier to whip out some flour and sugar and eggs and make a cake than go out searching for galangal and golden syrup.
2) Taste. Modern tastes like modern recipes. Older recipes can be really, really weird to the modern tongue and it can be a little daunting.
3) Translation. Older recipes are commonly written either with hardly any instructions, in some barely legible Old English, or in a foreign language. This makes it difficult to accurately translate for the modern kitchen.


However, I decided to step a bit outside my comfort zone and try this recipe dated from the 13th or 14th century. I picked a recipe for ravioli, which seemed pretty straight forward and surprisingly in line with modern tastes. Ravioli is one of the earliest forms of pasta, and could be filled with sweet or savory fillings. Ravioli was an Italian invention, so its interesting to note that by the 13th or 14th century it had reached as far as England. There are many different claims as to the "inventor" or first mention of ravioli, but it's hard to really say which is truth, especially with a food which exists in so many cultures - wontons in Asia, Jewish kreplach, and gujia in India, for example.

I needed to do a fair amount of research though, as even recipes with the same names can look very different from their modern counterparts. For example, what type of cheese was available during this time period? What other ingredients went into the pasta dough?

Original Recipe:


The Verdict:
These ravioli were very different from what I normally eat, but not bad! The taste takes some getting used to because they are quite flavourful. Mr. Man really liked them, but agreed that they were a bit strong. He said that with some modifications these could become a favourite. Part of that is likely because there were no specified amounts so I just sort of eyeballed it. The scallions and sage were the most potent. If you want to make these but don't want it quite so strong, I would suggest using dried sage and onions, or just pureeing the herbs and scallions together so it mixes in consistently with the cheese.

Dough: I did some research, but couldn't find any recipes for 13th or 14th century pasta dough recipes, so I settled on one by Scappi from the 16th century. I followed the recipe for stuffed pasta, but used only 1 teaspoon of rose water. I kind of wish I hadn't, because it was a little odd for my tastes. Other than the rose water, this dough was super simple and had a great texture! This recipes makes enough for 2 people, as part of a meal, i.e. you'll probably want a salad or something on the side.

Filling: I opted for fresh herbs, because it seemed nicer, but I'm not sure if fresh or dried would have been used. I guess maybe both, depending on the circumstance. As I mentioned above, the sage and scallions can be a bit strong, so I would suggest modifying the filling to suit your tastes. Also, I used about 1/2 cup butter, 1 1/2 cups ricotta, 2 tablespoons of each herb, and 1/2 scallion, but it made WAY WAY WAY too much filling. Like, enough filling for a whole lasagna. Unfortunately, I have no idea what measurements would make enough for this amount of pasta dough, so if you want to make this you're kind of on your own (sorry!). If you do make it, please let me know in the comments!

Cheese: The recipe calls for cheese as a topping and as a filling, but does not specify varieties. There are several kinds of period-appropriate hard cheese listed at Gode Cookery. I decided to go with ricotta for the filling and mozzarella for the garnish, but I'm not sure if that's what would have been used in the British Isles at the time. It was hard to find any information Anglo-Norman cheese specifically, other than they ate it.

Cooking: I've read that in Medieval times, pasta was boiled in stock or almond milk. It was also boiled to a much softer consistency than what we generally enjoy today. Over time a sturdier texture was desired, until we reached the modern "al dente" style. It is not unique to pasta - it seems like many old recipes call for soft or mushy foods. I wonder if it's because they all had bad teeth? Or just cultural differences? Anyway, the recipe was pretty vague about cooking, but since it suggested reheating the boiled ravioli once they had cheese on top, I decided to boil them in stock and then melt the cheese under the broiler in the oven. It worked out great, except that I ended up not having stock or bouillon on hand. I added salt and pepper to the water instead and just pretended it was stock.

Overall, I give this recipe three stars, mostly because I know the same directions would be better knowing what I know now after making the recipe once. Omitting the rosewater and fiddling with the filling a bit would probably make this 4 stars.


Modernized Recipe:
(Adapted from Two Anglo-Norman Culinary Collections Edited from British Library Manuscripts Additional 32085 and Royal 12.C.xii)

1 cup + 2 tablespoons FLOUR
1 teaspoon SUGAR
1/2 teaspoon SALT
1 tablespoon UNSALTED BUTTER, melted
3.5 ounces WATER, room temperature

CHEESE, soft cheese for filling and hard cheese for grating
BUTTER, room temperature
PARSLEY, finely chopped, pureed, or dried
SAGE, finely chopped, pureed, or dried
SHALLOTS, finely chopped or pureed

1. On a flat work surface or in a large bowl, mix the flour with the sugar and salt. make a well in the center and add the melted butter. Slowly add the water, little at a time, stirring in the flour with your finger and using your other hand to keep the liquid from spilling out. You may need less or more water depending on the weather and where you live. Roll the dough into a ball and knead it for at least ten minutes, until it is smooth and elastic. Cover in plastic wrap and let it sit for 30 minutes. Meanwhile, mix together the ingredients for the filling.
2. Roll out the dough with a rolling pin, or use a pasta machine. Cut desired shapes - I used circles. Put a small amount of filling - I used about 1/2 teaspoon - on one circle, wet the edges, and press another circle on top. Set aside and repeat. Re-knead and roll out leftover dough if required.
3. Bring a pot of broth to a boil and add the ravioli. Cook for about 5-7 minutes or until tender. In an oven-proof dish, grate a layer of cheese. Place the boiled ravioli in the dish and top with another layer of cheese. Put in the oven and broil until cheese is golden brown and melted.




Sources
-----
Adler-France, Chrid. "Medieval Pasta: History, Preparation, and Recipes." Homepage of Chris Adler-France. N.p., 26 Feb. 2005. Web. 23 June 2013. <http://www.katjaorlova.com/PastaClass.html>.


Muusers, Christianne. "Italian Pasta from the Sixteenth Century." Coquinaria. N.p., 03 Mar. 2011. Web. 25 June 2013. <http://www.coquinaria.nl/english/recipes/scappipasta.html>.

Olver, Lynne. "Pasta." The Food Timeline. N.p., n.d. Web. 23 June 2013. <http://www.foodtimeline.org/foodfaq2.html#pasta>.

7 comments: