Scampi is raw when you buy them, yet like other shellfish, they
need just a short time on the grill.
It is rumored that they were one of Cleopatra’s prized beauty secrets. They make apperances in the Bible and in Shakespeare’s writing. Pregnant women have been known to crave them along with ice cream. Pickles have been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley. The word “pickle” comes from the Dutch pekel or northern German pókel, meaning “salt” or “brine,” two very important components in the pickling process. Throughout history pickling was a necessity, as it was the best way to preserve food for a long period of time. As one of the earliest mobile foods, pickles filled the stomachs of hungry sailors and travelers, while also providing families with a source of food during the cold winter months.
Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage. When we think of pickles, cucumbers commonly come to mind. Pickled cucumbers are often lacto-fermented in saltwater brine. During this process lactic microbial organisms develop, which turn the naturally occurring sugars of foods into lactic acid. In turn, the environment becomes acidic quickly, making it impossible for any spoiling bacteria to multiply. Cucumber pickles can also be made with a salt and vinegar brine, a popular choice for home cooks. The brine, known as “pickle juice,” is sometimes used by athletes to treat dehydration, though it has yet to be proven as a true remedy.
Kosher dills have a unique history of their own. In The Book of Jewish Food, Claudia Roden explains that pickled vegetables were a dietary staple for Jews living in the Ukraine, Poland, Lithuania and Russia. The sharp flavor of pickles proved a welcome addition to the bland bread-and-potato diet of these cold weather countries. For several generations, it was an autumn custom for Ashkenazim to fill barrels with cucumbers, beets and shredded cabbage. The mixture was left to ferment in a warm place for several weeks, then relocated to cool, dark cellars. The pickles would last through the long cold winter until spring, when new crops of fresh produce were available.
When a heavy influx of eastern European Jews arrived in New York City during the late 1800s and early 1900s, immigrants introduced kosher dill pickles to America. Cucumbers were washed, then piled in large wooden barrels along with dill, garlic, spices, kosher salt and clean water. They were left to ferment for a few weeks to several months; shorter fermenting time produced brighter green “half sours,” while longer fermentation resulted in “full sours.” Pickles were sold on pushcarts in the immigrant tenement district of New York City. Over time, Jewish-owned shops selling pickles straight out of the barrel began appearing in droves. Eventually, pickling became a profitable business within the Jewish community. Today, a plate of pickles is usually served complimentary with a meal at the best Jewish delis.
Home pickling was made much easier and more sanitary during the 1850s, when two essential canning tools were invented. First, a Scottish chemist by the name of James Young created paraffin wax, which helped to create a seal for food preserved in jars. A few years later, John Mason developed and patented the first Mason jar. Mason’s jars were made from a heavyweight glass that was able to tolerate the high temperatures used in canning and processing pickles.
Of course, pickles aren’t limited to the dill and cucumber variety. They can be sweet, sour, salty, hot or all of the above. Pickles can be made with cauliflower, radishes, onions, green beans, asparagus and a seemingly endless variety of other vegetables and fruits. When the English arrived in the New World, they brought their method for creating sweet pickles with vinegar, sugar and spiced syrup. Eastern Europeans introduced various forms of lacto-fermented cabbage, known as sauerkraut. The French serve tiny, spiced cornichons with heavy pâtés and pungent cheeses. In the Middle East pickles are served with every meal, from peppers to olives to lemons. Russians pickle tomatoes, among other things. Koreans have their kimchi, the Japanese pickle plums and daikon, and Italians pickle eggplants and peppers. Each area of the world has its own beloved variety of pickle.
This dish is closely related to the salad Parisienne. Both are based on the same basic ingredients. The biggest difference is that one is a warm meal while the other is a cold one. The dish is excellent to turn to when you have some leftover roast beef or other types of beef.
In context: Cattelin’s is one of the best and most reasonably priced restaurants in Stockholm. It has survived wars, disasters, and changing tastes, and still manages to pack ‘em in, so they must be doing something right. Read more here and here
A Medieval sidedish resipe found on
One Year and Thousand Eggs
Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.
From Harleian MS. 4016, Volume II
A medieval spicy sauce recipe found at cookit.e2bn.org
Mustard was much used by the Romans and later was very popular with the Anglo Saxons. It grew locally and so was cheap. It could be used to makes sauces for meat and fish as well as dressings for salads. It helped to preserve other foods as well as having healthy properties of its own.
The sauces were generally made from a mixture of ground mustard seeds, vinegar, wine and often honey, with spices or other flavourings added according to what people liked.
They could then be stored for several weeks. Mustard’s ‘hotness’ gets less after it is mixed and kept for a few days, which may account for the strength of the sauces often made – which would be much too hot for most of us today.
A fourteenth century recipe found on Let Hem Boyle
Saara whe runs Let Hem Boyle writes: I have to say that I love mustard! All different kinds of… it can be strong, mild, vinegary, spiced.. I do like them all. Making mustard for an event has been a plan for long time, but I haven’t done it until Midwinter Feast. This recipe is great! You can make it beforehand and store it in the fridge. It will be good stored in fridge for couple of weeks.
Take mustard seeds and waishe it and drye it in an ovene, grynde it drye. Farse it thurgh a farse. Clarifie hony with wyne and vynegur and stere it wel togedrer and make it thikke ynowz. And whan thou wilt spende thereof make it tnynne with wyne.
Original recipe from Forme of Cury, 1390
An easy condiment recipw found on homecooking.about.com
Mustard is one of those condiments that comes in many flavors, textures, and varieties. While most Americans are all too familiar with the smooth, bright yellow store-bought varieties, it would be a shame not to experience the more complex flavors of homemade varieties. If you’re new to mustard-making, this recipe is a great place to start. This basic country mustard is a pungent, grainy, all-purpose mustard that uses both coarsely ground mustard seeds and mustard powder.
A greatrecipe for cheese sandwiches found on aperitif.no
When cheese sandwiches are made with so much love as these you got real party fare. This recipe has that little extra that turns you into a kitchen hero.
A delicious vegetable lunch dish full of Mediterranean goodies. Serve it with fresh ciabattas og en Ruffino Classico and close your eyes and imagine yourself seated at a sidewalk table in Palermo. Sounds nice doesn’t it, particularly here in Oslo, where the winter’s first snow fell yesterday – Ted 😉
A recipe from the 12th Century Found on
A Taste of History with Joyce White
How to Prepare a Sauce for the Lords
and How Long it Lasts
One takes cloves and nutmeg, cardamom, pepper, cinnamon—that is canel—and ginger, all in equal amounts, except that there should be as much canel as all the other spices; and add twice as much toasted bread as of everything else, and grind them all together, and blend with strong vinegar, and place it in a cask. This is a lordly sauce, and it is good for half a year.
Joyce White who runs A Taste of History with Joyce White writes about the recipe above: This is another recipe from “Libellus de arte coquinaria”, An Early Northern Cookery Book, edited by Rudolph Grewe and Constance B. Hieatt in 2001, a translation of the oldest known collections of European recipes written sometime during the Middle Ages. The original text of the cookbook is believed to be lost, but there are four collections of recipes (codices) that appear to all come from it. They are written in the local vernacular languages of northern Europe: Danish, Icelandic and Low German. There are about 35 recipes contained in these four separate codices, and the oldest might date back as far as the 12th century.