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The current popularity of gluten-free foods has prompted the creation of many wheat-free versions of traditional baked goods, including Scottish shortbread. It turns out that this actually isn’t an innovation at all. Historically shortbread was a food of the poor in Scotland and was made with oat flour, which is (usually) gluten-free.

While looking for old recipes, for this tea-time staple, I came across several 19th Century Scottish recipes which called for a mixture of wheat flour and rice flour. I thought this was very strange as rice is a food that would have been fairly new to 19th Century Scotland and we know that shortbread has existed since at least the 16th century. I also saw some reference to replacing some of the flour with cornstarch as a secret way to make a more crumbly shortbread. Both of these methods are lowering the gluten content of the flour which results in a tender, crumbly pastry.

Linguists aren’t quite sure why such pastry is called “short.” One theory compares the shortbread to bricks made with a mixture of mud and straw and then baked in the sun. If you cut the pieces of straw too short, the bricks will be fragile and crumble. Perhaps the chefs of the time thought the consistency of shortcrust or shortbread was similar to those crumbly bricks, hence the name.

I can’t prove it, but it seems like all of these “modern” variations using rice and cornstarch are just trying to regain the original texture which was provided by oat flour. The earliest written recipe we have for shortbread is from a 16th Century cookbook written by and for the nobility. At that time, oat flour was associated with the poor and so it is doubtful it would have been found in the author’s kitchen. Instead, his recipe uses wheat flour and we’ve been trying to get back that crumbly texture ever since.

These turned out rich, butter, not too sweet, and with a nutty undertone from the oat flour. Perfect with a cup of tea and also not bad stuck into a bowl of ice cream.

Oat Shortbread

Makes about 18 shortbread fingers

Oat flour is easily available in health food stores, or you can make your own by running some rolled oats through a blender or food processor. Please note that if you are gluten sensitive, some commercial oat flour is processed in factories where wheat is present, so be sure check the label and make sure it is truly gluten-free.

Also, an important note about substituting different kinds of flours: measure by weight, not volume. For example, oat flour weighs less than all-purpose flour, if you use the same amount of all-purpose by volume you’ll end up with cement.

12 oz. oat flour (about 3½ cups)
8 oz. unsalted butter, softened (2 sticks)
4 oz. sugar (about ½ cup)
good pinch of sea salt

Pre-heat oven to 325F.

Use a portable hand mixer, or a stand mixer with the paddle attachment to cream the butter and sugar together until light and fluffy. Stir together the oat flour and salt and add them to the butter and sugar. Use a spatula to gently fold the ingredients together until they form a lumpy, dry dough with pieces the size of pebbles.

Press the dough into a well-buttered 8 x 8 inch square pan. Bake for about 55-60 minutes, or until just barely brown. Remove from the oven and let cool in the pan for about 10 minutes before using a butter knife to cut the shortbread into fingers (I ended up with about 18 of them). If you would like to decoratively prick the tops of the fingers with a fork, you can do that now as well. Put the pan on a cooling rack and allow it to cool completely before removing the pieces of shortbread. They can be stored in an air tight container for about a week.

Shortbread is wonderful for variations, you can add chopped nuts, or caraway seeds, or chopped candied fruit. An exotic version could contain chopped dried rose petals, chopped pistachios and a dash of rose water.

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“Is Slow Food Really Slow?” is a series here on Comestibles in which we explore the hypothesis that some of the processes many modern home cooks have declared too time consuming are a lot easier than the admen would have us believe.

If your house is anything like ours, you’ve got a pantry full of assorted bags, boxes and containers of oddball ingredients left over from your last few ambitious cooking projects. It’s a shame to let all that great stuff languish in the cabinet, so I look for recipes that use it up. Making your own granola is a great way to do this. It requires lots of nuts, seeds and dried fruits, and a little coconut and spices don’t go amiss either. Best of all, it reduces kitchen waste and is a lot cheaper than the fancy store bought stuff.

I’ve always thought granola a rather strange word. Scottish maybe? Grrrrrranola! Maybe not.

It’s actually American, very American. The history of Granola is inextricably bound up with an American vegetarian health movement which occurred in the late 19th and early 20th Centuries. It was also a time of religious revivals and the temperance movement. All of these things came together to create some of our first “health foods.”

You’ve heard of Graham crackers right? They were created by the Rev. Sylvester Graham, a conservative Presbyterian minister who believed that vegetarianism was a cure for many problems, including alcoholism and lust. To help with these things, in 1829, he created Graham flour, a form of whole wheat flour in which the three parts of the wheat kernel (endosperm, bran, and germ) are ground separately and then mixed back together again. At the time whole wheat flour was mainly eaten by the poor who couldn’t afford fancy white flour, so it was a bit shocking for Rev. Graham’s more well-to-do acolytes.

Along the same lines, a Dr. James Caleb Jackson who had experienced a miraculous recovery from life-long illness after taking a water cure, decided to open a hydrotherapy center in Dansville, NY. Along with lots of baths in stinky mineral water, he advocated a strict vegetarian diet. As part of that, in 1863, he invented a breakfast food for his patients called Granula (Latin for “small grain). It consisted of a mixture of Graham flour and water baked in to hard sheets and then broken in to pieces and baked again. Finally, it was ground up into small pieces. The resulting cereal was then soaked overnight in milk so the patients could chew it without breaking their teeth.

Meanwhile, at the Battle Creek Sanatarium in Battle Creek, MI, in about 1876, J.H. Kellogg (an enthusiast of Rev. Graham’s work) was also treating his patients to a strictly meat-free diet. He created a breakfast food made of wheat, oat and corn meal which was mixed with water and baked into hard crackers which were then ground into small pieces. He called it Granula too. When he tried to sell it, Dr. Jackson threatened to sue over the name, and so Kellogg changed it to Granola.

The closest cereal we have today to both Granula and the original Granola is Grape-Nuts, which was actually invented by a former patient of Dr. Kellogg, a Mr. C.W. Post.

Back to that kitchen cabinet overflowing with dried fruit and nuts. They do go off you know. The nut oils can go rancid and I have found that some dried fruits eventually shrivel up into little rocks that could be a danger to your dental work. If you’ve got two or three kinds of nuts, a couple of different dried fruits, and a box of “old fashioned” style oatmeal, you’ve got the makings of granola.

Homemade Granola

Adapted from Mark Bittman

Makes about 9 cups

5 cups rolled oats (old fashioned oatmeal, not quick cooking or instant)
3 cups mixed nuts and seeds (e.g., sunflower seeds, hazelnuts, almonds, pecans, cashews, sesame seeds, etc.)
1 cup shredded, unsweetened coconut
1 teaspoon ground cinnamon or other spice of your choice (a mixture of cinnamon, cardamom, and nutmeg is nice.)
½ cup of honey
sea salt
1½ cups of mixed dried fruits, chopped (e.g. raisins, apricots, dates, mango, etc.)

Pre-heat you oven to 350F.

Mix the oats, nuts and seeds, coconut, cinnamon and honey together in a large bowl, then sprinkle with some sea salt and stir again. Be sure to mix it well so the honey coats all of the pieces.

Spread the mixture out evenly on a rimmed baking sheet. Bake for 30-40 minutes, stirring occasionally to ensure even browning. Make it as dark and crunchy as you like, but be careful not to let it burn.

Take your pan out of the oven, sprinkle the dried fruits over it. Put the pan of granola on a cooling rack and allow it to cool to room temperature, stirring occasionally.

Store in an airtight container.

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Le Déjeurner sur l'herbe by Manet

Prior to the 1860s a pic-nic (yes, that’s how they spelled it), was not the ant-filled, outdoor revelry many of us will enjoy this coming holiday weekend. The original meaning is closer to what we would call a potluck meal, with each guest expected to bring a dish; and it was held indoors. In 1802 The Times of London went so far as to describe the drawing of lots, by future pic-nic guests, which are then matched with a particular dish on a list created by the host(ess). The guest is then required to make the dish and “either take it with him in his carriage, or send by a servant.” I guess even back then they realized it was important to coordinate who was bringing what, for fear of ending up with 12 different versions of chicken salad.

As near as linguists can make out, the word “picnic” comes from the French piquenique which can be broken down into pique which is a form of the verb “to pick” and nique which some feel is a nonsense rhyming syllable and others (including the venerable Dictionnaire Historique de la Langue Française) say that it means “a thing of little or no value.” Since the French are very persnickety about their language, we also know that the Académie Française accepted the word “piquenique” as an official French word in 1740. The two most important aspects of the pic-nic or picnic are that it is casual, and often impromptu. The dishes are usually not fancy, thus perhaps being considered, in a sense, to be of little or no value.

Some 19th Century pic-nics required a little more of their guests than a pack of hot dogs from the supermarket. Often they were expected to provide the entertainment as well. The Pic-Nic Society, founded in London in 1801, was a sort of combination amateur theatre company and potluck supper club. Professional theatre managers were not pleased with this new society, as it took away some of their custom. It was also attacked in the conservative press as an example of upperclass decadence. Caricaturist James Gillray provided hilarious, satirical cartoons of overweight aristocrats attempting Shakespeare. Eventually, with the death of its founders, the London Pic-Nic Society became defunct in about 1850.

Not that much later, the meaning of the word “picnic” began to change, becoming associated chiefly with eating out of doors. I have not been able to find any reason for this shift. Perhaps, the event had gotten as casual as possible while still being held indoors with tables and chairs, and now, in a fit of modernity, the doors to the garden were thrown open? Feel free to discuss ideas about why the picnic came out of the dining room in the comments.

I’ll end with my favorite picnic recipe below, but first, remember to be careful if you go down to the woods today.

Photo by Lorraine Elliott

Fast and Elegant Picnic Loaf

Serves 4-6 depending on the size of your loaf

Below I list some of my favorite ingredients to put in a picnic loaf, but really it can be anything you like. It’s good to have some sort of sandwich spread or relish to keep things moist, and three or four other ingredients that go well together, very simple really. As always, the better the quality of your ingredients, the better the result will be.

1 round loaf of bread, sometimes called a boule or a cob
good quality mozzarella cheese
Pesto (homemade if you’ve got it)
Roasted red peppers
assorted sliced, and grilled or roasted vegetables like zucchini and eggplant
good quality prosciutto, thinly sliced
sun dried tomatoes

First you turn your loaf of bread into a container. To do this use a bread knife to cut a circle in the top of the loaf that is about 3-4 inches in diameter and goes down into the loaf about 2 inches. While cutting, hold your knife at an angle of less than 90 degrees to make a bevel around the edge of your circle. Carefully cut your 2-inch high “top” away from the loaf and set it aside.

Pull most of the white insides (also called the crumb) of the bread out through the hole you have just made (you can save these pieces of bread to make breadcrumbs. Be careful not to pull out too much bread, we need to have the crust and some crumb left to act as a container for our ingredients.

Use a spoon or a knife to spread a layer of pesto all over the inside of your new bread container.

Next layer all of the ingredients in any order that strikes your fancy, occasionally adding a layer of pesto to keep things moist.

When the loaf is full, put the bread top back on, wrap it well for transport and go spend the rest of your morning deciding what to wear to the picnic.

To serve, cut as you would a pie, so each person gets bread with layers of ingredients inside.

Don’t forget the wine!

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Borlotti Beans / photo by Flickr user The Ewan

“Is Slow Food Really Slow?” is a series here on Comestibles in which we explore the hypothesis that some of the processes many modern home cooks have declared too time consuming are a lot easier than the admen would have us believe.

Unless you’ve come up with a way of folding time and space in the kitchen, it does take longer to cook with dried beans than canned ones. However, the flavor and texture is vastly superior, and there are some things you can do to make it go a little faster.

I know I sound like your mother, but plan ahead. If you make a big batch of beans on the weekend when you have more time, you can store them in the refrigerator (7-10 days) or freezer (2-3 months), with or without their cooking liquid, to use later in soups, salads, purees, etc. To prevent them from growing mushy in the fridge or freezer, mix in a little lemon juice or vinegar, the acidic quality of which will help them retain their structural integrity.

Another important consideration is the age of your beans. Often the dried beans found in the grocery store are 2-3 years old. The older the beans, the more slowly they absorb water, which makes everything take longer. Older beans can also have a flat, cardboard-y flavor. Unfortunately, there aren’t any use-by dates on packages of dried beans, but there are ways to find fresher beans, which will cook faster.

It helps to buy from a store that has good turnover in their bean section. Look for ethnic markets where beans figure prominently in the cuisine (e.g., Central or South America, or the Caribbean). Another option is to buy from a local bean farmer. You’ll pay a little more (about the same price as canned) but they’ll be very fresh with complex earthy flavors and a firm creaminess you won’t find in the grocery store. At the New York City farmers’ markets there are several good options. Cayuga Pure Organics from Brooktondale, NY sells organic beans for $4/lb. on Wednesdays at Union Square and Saturdays at Grand Army Plaza in Brooklyn, and Maxwell’s Farm of Changewater, NJ whose beans are priced at $3/lb., can be found at Dag Hammarskjold Plaza on Mondays and Grand Army Plaza in Brooklyn on Saturdays.

Once you have good, fresh beans, you do need to soak them, but not necessarily “overnight” as most recipes direct. According to food science maven, Harold McGee, soaking beans for more than four hours doesn’t gain you anything. See, we’ve cut some time out already!

Next, be sure to use enough water. Beans should be cooked in three times their volume of salted water; adjust the heat so they are simmering and not boiling hard, and partially cover the pot. Depending on the type of bean, they can take anywhere between 30 minutes and an hour to cook. To avoid over cooking, taste them every 15 minutes or so during the cooking process. They are done when they are tender, but not mushy, with a creamy interior.

Finally, if you’ve made the classic mistake of not reading the recipe all the way through, discovered that you were supposed to have soaked the beans, and your dinner party guests are arriving in 3 hours, here’s a trick to shorten the process. Put the dried beans in three times their volume of water and bring them to a boil, boil for 2-3 minutes, then turn off the heat and leave the pot to stand, covered, for 1 hour. Drain and rinse the beans and cook as usual. They will cook in about the same amount of time, and you didn’t have to soak for 4 hours. This method also has the advantage of removing some of the chemical compounds which cause digestive issues with beans for some people.

Yes, cans are easier and faster, but using fresh, dried beans from a local farmer, reduces kitchen waste, supports your local food economy, and just plain tastes better.

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Oh, to be in the souk bargaining with an olive merchant, while chickens destined for the pot scurry around your feet. I’ve never been to Morocco, but if the mysterious flavors of its cuisine are any indication, I must visit. One of the classic combinations is a tagine of chicken with lemon and olives.

A tagine is a North African clay cooking vessel, with a tall conical cover that looks a bit like a sorcerer’s hat. The shape of the top encourages condensation, keeping the food inside moist as it cooks. Tagine is also what you call the dish that is cooked in said vessel, usually a slow braise of meat, poultry or fish with fruits, vegetables and exotic spices.

Tagines cooking over charcoal fires / photo by Flickr user John Mather

Essentially, a tagine is a stew, and so is Morocco. Separated from Europe only by the narrow Strait of Gibraltar, it has long been one of the great crossroads of the world. Many peoples have come and gone over thousands of years, each leaving an influence on the culture and the food.

The first inhabitants were the indigenous North Africans, the Berbers, or as they call themselves, the Imazighen. As early as the 6th Century, BCE, Phoenician traders established colonies in what is now Morocco. The next group to add their spice to the pot were the Romans. In fact, several famous Romans are known to have been Berbers, including the author Apuleius and the great church father Saint Augustine. In the 7th Century, CE, the Arabs conquered what is now Morocco, introducing Islam to the local Berber population. Over the next 800 years there was much influence, culinary and otherwise, from the Iberian peninsula whence many Muslims and Jews fled as the European Christians slowly re-took area from the Arabs. The Portuguese had an additional brief influence in Morocco during the early 16th Century as they spread their wings to explore the globe.

In the late 19th Century, France and Spain turned their eyes to Morocco’s weak government, expressing concern about instability in this geographically strategic area. These countries were also very interested in expanding their colonial powers and Morocco was a known source of wealth. By 1912, most of Morocco was declared a French Protectorate with a smaller Spanish Protectorate in the northern part of the country. This remained in place until 1956 when Morocco gained its independence.

For a dish with so many strong flavors this version of chicken with lemon and olives (called Djej Emshemel in Morocco) is surprisingly subtle and well balanced. The preserved lemons (do cut them up and eat them, peel and all) are like a burst of perfume in the mouth, and the mashed chicken liver in the sauce anchors the whole dish with a rich bass note. This one is definitely going on the dinner party list. While the total cooking time is on the order of two and a half hours, most of that is not active time in the kitchen, leaving you with plenty of time to set the table and put the flowers in a vase.

In a traditional Moroccan meal you might begin with some refreshing salads, perhaps an eggplant puree with cumin and paprika, and maybe a Spanish-influenced mixture of tomatoes and roasted green peppers with preserved lemon. Outside of Morocco, tagines are often served with couscous, but according to Moroccan food expert Paula Wolfert, the couscous, which has been steamed over, and eventually combined with, a lamb broth including meat and vegetables, is traditionally served at the end of the meal. The most appropriate thing to serve with the tagine is flat, round, moroccan bread which is fairly easy to make at home. If you have access to a middle eastern bakery, Turkish bread is fairly similar, or in a pinch, nice fresh pita bread will do for soaking up the rich, lemony sauce.

Tagine of Chicken with Lemon and Olives

Adapted from Paula Wolfert

Serves 4

If you don’t have a tagine (the pot), you can still make a tagine (the food). A heavy dutch oven with a cover works very well. You can find preserved lemons in specialty food shops, and they are also very easy to make yourself.

1 chicken and its liver
3 cloves garlic, peeled
kosher salt and sea salt
½ teaspoon ground ginger
½ teaspoon sweet paprika
⅛ teaspoon ground cumin
⅛ teaspoon freshly ground black pepper
¼ cup vegetable oil or peanut oil
1¼ cups grated onion, drained
⅛ teaspoon pulverized saffron
¼ cup mixture of chopped fresh cilantro and parsley
¾ cup ripe Moroccan olives in citrus juice or Royal-Victoria or Kalamata olives
1 preserved lemon
1-2 fresh lemons

The day before serving, cut the chicken into 4 pieces, wash the pieces in salted water, and drain. Use a mortar and pestle to make a paste using 2 of your cloves of garlic and 1 tablespoon of kosher salt. Rub the chicken pieces with the paste, then rinse the paste off under cool running water until the garlic smell is gone. Drain. This is a traditional Moroccan way of preparing poultry for cooking which is said to remove bitter flavors and bring out the taste of the chicken.

Make a marinade by mixing together the following: the remaining clove of garlic, thinly sliced, ½ teaspoon of sea salt, the ginger, paprika, cumin, black pepper, and vegetable or peanut oil. Coat the chicken and the chicken liver in the marinade, cover and chill for 24 hours.

Put the chicken, its liver, and the marinade in a heavy dutch oven. Gently pulverize your saffron threads in a mortar and pestle. When you have ⅛ of a teaspoon, pour a little water in the mortar and let it stand a moment. Add ¼ cup of the grated onion to the dutch oven along with the saffron water, cilantro and parsley, and 1½ cups of water. Bring it to a boil and then turn the heat down to a simmer and cover. Turn the pieces of chicken frequently in the liquid while simmering for 30 minutes.

While the chicken is simmering, pit the olives if necessary and rinse and drain them.

When the chicken has finished simmering, remove the chicken liver from the casserole and mash it finely. Return the liver to the pot along with the rest of the grated onions. Check the level of the braising liquid and add some water if it doesn’t come halfway up the chicken pieces. Partially cover the pot and simmer until the chicken is very tender and the meat is falling from the bone, about an hour and a half.

When the chicken is done, rinse the preserved lemon and quarter it. Add the preserved lemon and the olives to the pot and cook for about 10 minutes, uncovered, to combine the flavors.

Remove the chicken pieces, olives, and preserved lemon to a serving platter, cover to keep warm.

Turn the heat up and reduce the sauce to about ¾ cup. Add the juice of 1 fresh lemon to the sauce. Taste it and adjust the seasoning with salt and/or more fresh lemon juice if necessary.

Pour the sauce over the chicken and serve.

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Photo by Flickr user jeffreyw

“Is Slow Food Really Slow?” is a series here on Comestibles in which we explore the hypothesis that some of the processes many modern home cooks have declared too time consuming are a lot easier than the admen would have us believe.

I challenge you to find a bottle of commercial salad dressing that is not full of sweeteners and preservatives. Even if you look for the simplest ones, that call themselves “vinaigrette,” they’ll be full of sugar and who knows what else. Oh and may the gods help you if you start looking at “low fat” salad dressings.

Making a simple vinaigrette at home takes almost no time at all and I guarantee that it will be an order of magnitude tastier than anything you can find in the supermarket. Why? Because you get to choose the ingredients instead of leaving that to some food scientist in a plant in New Jersey.

Most commercial salad dressings use very low quality canola or soybean oils. There is nothing inherently wrong with using canola or soybean oil, but they are very neutral. If you want a super lightly flavored dressing, by all means use canola oil, but I encourage you to branch out. There are myriad choices when it comes to rich flavorful oils that will make a truly satisfying dressing. Of course there’s olive oil, but what about walnut oil, avocado oil, pumpkin seed oil, or better yet, warm bacon fat?

For the acid component the world of vinegar is wide, you can use sherry vinegar, champagne vinegar, balsamic vinegar, a fruit or herb flavored vinegar, or forget the vinegar all together and use lemon juice instead.

Make a large-ish batch (maybe one or two cups) of your very own house vinaigrette and store it in a recycled commercial dressing bottle in the fridge. Oh, and vinaigrette is not just for salads. Steamed asparagus drizzled with a perfectly balanced, lemony vinaigrette, is a little piece of heaven.

Classic French Vinaigrette

Makes about 1 cup
If you want to make a different amount use a ratio of 3 parts oil to one part vinegar and adjust the other ingredients accordingly.

2 oz. vinegar
1 good pinch of sea salt
½ a small shallot, finely chopped
1 tablespoon dijon mustard
6 oz. oil

Put the vinegar in medium sized bowl so you’ll have plenty of room for whisking later. Add salt and whisk to dissolve it, then add the chopped shallot and let it stand for 15 minutes to combine the flavors.

Next whisk in the mustard. Put your oil in a measuring cup or other container that is easy to pour from. It is very important that you add the oil in a very thin stream while whisking rapidly at the same time. It can seem tedious to pour in the oil so slowly, but this is what causes the vinaigrette to emulsify so it will not separate. If your bowl is moving around on the counter, put a kitchen towel under it to keep it still. When all the oil is incorporated, taste the vinaigrette and adjust the seasoning with salt if necessary.

Wash your salad greens and dry them very well (vinaigrette sticks better to dry leaves). Put the greens and other ingredients in a large bowl with plenty of room for tossing. Put on just a little vinaigrette, maybe 1/4 cup for a large salad, you can always add more, but it’s pretty much impossible to take it out if you add too much. Toss your salad vigorously and serve. The leaves should be shiny with dressing, not dripping with it. If you would like freshly ground black pepper, add it now and toss again, that way it sticks to the vinaigrette-coated leaves.

You can store your left over vinaigrette in the refrigerator. It may solidify, but if you take it out about 15 minutes before serving, it will liquify. If it separates a bit, just shake it up before adding to your salad.

Variations: For a lighter dressing you can leave out the mustard, or substitute a bit of fruit preserves if you want a fruit flavored dressing, raspberry goes really well with arugula. In summer I like replacing the vinegar with lemon juice for a sunnier flavor that goes particularly well with avocados. You can also add chopped fresh herbs after you’ve whisked in the oil. Experiment, create new and wonderful dressings for your salads.

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While visiting Australia I had a chance to catch up with one of my favorite food history bloggers Janet Clarkson of “The Old Foodie”. We had a great visit, diving into her terrific collection of historical cookbooks, including her latest work: Menus from History: Historic Meals and Recipes for Every Day of the Year.

I thought it would be fun to cook a historic recipe together and she suggested choosing something from The English Art of Cookery by Richard Briggs, which was published in 1788. That year holds importance for both Australia and the State of New York, where I live. In Australia, it marks the arrival of the first European settlers at Botany Bay. In New York State, the legislature ratified the US constitution.

Sometimes historic cooking can be complicated and require lots of obscure ingredients. Luckily, we were able to find a recipe where we had almost everything on hand. Queensland, where Janet lives, is known for the superior quality of its seafood, so we decided to make something with prawns (that’s shrimp to us Americans). We headed out to Janet’s local farmers’ market and bought some right from the fisherman.

The prawns were fresh and toothsome, and the sauce is an intriguing mix of spicy horseradish and almost sweet mace and nutmeg. Over all we thought it was quite successful. It goes nicely with asparagus, which we had on the side, and you also might consider sprinkling some freshly chopped parsley or dill over the prawns for a nice green component.

Stewed Prawns

Adapted from From The English Art of Cookery by Richard Briggs (1788)

1 pound Prawns
1 cup wine
½ cup water
1 blade of mace
1 tablespoon horseradish (or more to taste)
¼ teaspoon salt
1 tablespoon butter
1 tablespoon flour
¼ teaspoon grated nutmeg
2 slices toasted white sandwich bread cut in triangles

Peel the prawns except for the tails. Put the wine, water, mace, salt, and horseradish in a medium saucepan and bring it to a simmer. Add the prawns and cook covered until pink and cooked (about 5 minutes) be careful not to over cook them. Strain the prawns and reserve the cooking liquid, keeping it hot. Melt the butter in a medium saucepan, then whisk in the flour and stir for 2-4 minutes or until the flour turns slightly blonde. Pour in the hot cooking liquid and continue whisking. Add the nutmeg and continue whisking until the sauce thickens. Reheat the prawns in the sauce, and serve garnished with the toast points.

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