April 29th, 2013
|12:45 pm - Updates on Coquinaria|
I have added five recipes to the edition of the Dutch cookery manuscript KANTL Gent 15 vol.2. They are varied: a recipe for boiled mussels (#126), for what probably is a blancmange (#127), for fish (#128), spiced wine (#128a), quince sauce with a version for meat days and for fish days (#129) and boiled hare in a spice sauce thickened with liver and blood (#130) which resembles a traditional dish that is still prepared by cooks who love old-fashioned.recipes ('hazepeper').
Other updates: two recipes, a seventeenth-century Dutch recipe for chicken with vegetables (will be translated in English within a week, I hope), and a Japanese recipe for tonkatsu (Dutch only).
February 28th, 2013
|08:35 pm - What would a cardinal eat?|
Today Pope Benedict XVI has abdicated and the cardinals all travel to Rome, to go into conclave and choose a successor. There is an Italian cookery book from 1570 from a cook that witnessed at least one conclave and served at least two popes in his career, Bartolomeo Scappi. The latest historical recipe is from this cookbook, and it is for a sweet tourte that was very much liked by Pope Julius III, who was chosen at the conclave of 1549-1550.
I have to warn you: although it is a very filling dish, you will find it difficult to stop eating.
January 24th, 2013
|05:30 pm - One recipe leads to another...|
Recently I published the recipe for Dutch Hachee, a traditional beef stew. In that stew I use peperkoek, a Dutch spice cake made with rye flour and honey. Then I realised that if you do not live in the Netherlands or Belgium, it might be a problem to obtain this cake, or even to understand what it is exactly. So I decided to publish the recipe for baking your own. Here is the English version.
January 16th, 2013
|04:55 pm - New recipes!|
Somehow I keep forgetting to post updates to this journal. So now a bunch of them:
Historical recipes: Pasties with Sweetbread (German, 18th century), Cheese Pie with Pears (Dutch, 16th century) and Red Cabbage with Apples (Dutch, 19th century) with a traditional Dutch Beef Stew.
In Dutch only: Macaroni with tuna and tomato sauce and Japanese salad with peanut dressing (with a picture of my daughter in Nagasaki!).
And today I uploaded five recipes to the very slow-growing edition of the Dutch cookery manuscript KANTL Gent 15 Vol.2. Three of these recipes are for sauces for chicken (one gives veal as alternative), there is a recipe for pears simmered in the juice of boiled damsons, and a recipe for caudle.
August 24th, 2012
|03:29 pm - And more new recipes!|
I don't know why, but I keep forgetting to post my newest recipes here.
The newest historical recipe is for super delicious cold-smoked Roman sausages, which I prepared for the Roman festival in Nijmegen in the beginning of July. And I have also published a modern recipe in English as well as Dutch, a traditional Dutch dish for mashed potatoes with endives and Slavinken.
Roman sausages (Lucanicae)
And now it is almost time for the next historical recipe! That will be eighteenth-century German. I hope to be able to post it around September 1.
June 15th, 2012
|06:03 pm - New recipes!|
It took a while before I had finished the translation of 18th-century apple pie, but finally it is done. So now in Dutch and English: Hannah Glasse's Apple Pie! This was one of the favourite dishes of Jane Austen. It was served, not for tea or as dessert, but during the second course of a meal, together with savoury dishes. The spices used (cloves, mace and nutmeg), give a very special taste to this delicious pie. The crust is made from another recipe of Glasse, for puff pastry. That recipe is published on a separate page.
May 6th, 2012
|01:25 pm - Ten more recipes of KANTL Gent vol.2|
Another set of recipes from the Middle Dutch cookery book KANTL Gent 15 volume 2, recipes 111-120.
There's a recipe for a sauce with fresh venison (111), a cumin sauce that is especially for meat of a 'young' pig (maybe a suckling pig? 112), two recipes for pork and mutton sausages (113, 114), and a sauce for veal that is thickened with liver and raw egg yolks. I have once prepared this liver sauce, it is very medieval in taste, with a peculiar texture (115). I served it with stuffed rolled veal, a recipe from the third volume of the same convolute.
Recipe 116 is titled 'Totter commeneyen' (Cumin Sauce), but in fact it is apple sauce and a repeat of an earlier recipe (93), with as 116a another recipe that seems to be for almond porridge. Then follows an intriguing recipe for, if I understand it well, bread rolls, with a sweet stuffing of almonds and spices and fried crayfish on top (117), a basic blancmange with fish or chicken (118), a recipe for almond 'butter' (119) and a corrupt repeat of a jelly with pike (120 = 12).
May 3rd, 2012
|03:11 pm - New additions to edition medieval cookbook|
Five recipes are added to the edtion of the medieval Dutch cookery book Gent KANTL 15 vol.2, recipes 106-110. There are two recipes for Lent (106 and 108), an almond sauce and a 'ganselij', both for grilled or fried fish. Another recipe (107) could also be for Lent, although that is not stated explicitly. But the ingredients (rice, almond and saffron, no meat or fish or dairy) would indicate it is so. And two sauces for beef (109, 110), although the second recipe is also for venison. It seems that recipes 107 and 110 are corrupt, but I have tried to make some sense of them.
March 18th, 2012
|09:33 am - Problem with website|
After all my hard work the previous days, there now is a problem with my website. No idea what happened, but suddenly there is a 403 forbidden error, access denied. But why? No idea. Hopefully the site will be accessible again as soon as possible.
I am happy to say that the problem is solved. It was a malfunctioning RAID-controller (whatever that is) where my website is hosted.
Current Mood: frustrated
March 17th, 2012
|05:37 pm - Absolutely knackered, that's what I am|
But ... I have completed the restyling of the section with editions of medieval Middle Dutch coookery books!!!
Very boring work, converting pages from plain html into css, with lots and lots of LOTS of code I could finally get rid of.
You can imagine how glad I am this is done.
And to celebrate, the very first update to the editions with NEW recipes in nearly three year's time. Five recipes - a cumin sauce for chicken, a peper sauce especially for old chickens, and another sauce for chicken, made with chicken livers, a delicate almond soup with raisins, and another sauce. You can find them here.
I hope you like the new look, and promise that you can expect more recipes shortly. If you have any suggestions with regards to the new look, or compliments, let me know!
Current Mood: accomplished