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Archive for the ‘Medieval French’ Category

Marinated Leeks in Mustard Vinaigrette

01 Jan

Brought to us by John and Greg (Yep, we made the same recipe, whoops!)

Leeks were cultivated in medieval Europe as a vegetable both nourishing and stimulating to the “desires of Venus.” This thought continued through the Renaissance where they were commonly consumed on wedding nights. Used since antiquity, mustard was highly valued in the Middle Ages. The commercial production of mustard began in the mid-14thth century in Dijon, France.

For the leeks:
6 to 8 leeks
1 bay leaf
5 parsley branches
4 thyme sprigs
1 carrot, thinly sliced
1 celery rib, thinly sliced

For the mustard vinaigrette:
2 tablespoons lemon juice
1 garlic clove, minced
¼ teaspoon salt
pinch pepper
1 tablespoon Dijon mustard
1 tablespoon plain yogurt
1/3 cup olive oil
1 tablespoon chopped parsley

Halve the leeks lengthwise, using only about an inch of the pale green part. Rinse well.

Put them, in a single layer, in a large pan with the fresh herbs, carrot, and celery. Add enough water to cover.

Simmer until they are tender when pierced with a knife, about 20 minutes.

Transfer the leeks to a platter with some of the broth and spoon the vinaigrette over the top.

For the vinaigrette, combine the vinegar, salt, and garlic in a small bowl. Let stand for a few minutes then whisk in the mustard, yogurt, and oil until thick and smooth.

Add the pepper then stir in the chopped parsley. Taste and adjust seasoning.

Serves 6

Recipe by Maite Gomez-Rejón.

 

Potage of Rice

01 Jan

Brought to us by Jessica

3 cups uncooked white rice
1 32oz container of almond milk
1/2 cup white wine (pinot grigio)
1 cup honey
Sprinkle of saffron

Place the cooked rice in a soup or sauce pot; add enough almond milk to just come to the top of the rice.

Add a small amount of the wine, then add enough honey to slightly sweeten. Color with the saffron or its substitutes.

Bring to slow boil, then reduce heat to a simmer. Cook slowly until the liquid cooks down and the mixture thickens, being careful not to scorch or burn the bottom.

Serve forth!

Source: GodeCookery

 

Hippocras (Spiced Red Wine)

01 Jan

Brought to us by Paul

Attributed to the 5 -century B.C. Greek physician Hippocrates, hippocras is a drink of wine mixed with sugar
and spices. It was a popular drink, served hot or cold, during the Middle Ages and up to the 17 century.

Recipe by Maite Gomez-Rejón.

1 bottle red wine
½ cup sugar
4 cardamom pods
4 cinnamon sticks
4 whole cloves
6 whole peppercorns
1 lemon, cut in thin slivers

Place all ingredients, except the lemon, in a saucepot and bring to a boil.

Lower heat and simmer for about 8 minutes.

Remove the cinnamon, cloves, peppercorns, and cardamom pods and serve warm garnished with a sliver of lemon.

Serves 6