This document provides recipes for a multi-dish Noble Snack or late night meal including: roasted stuffed quail, fennel and leeks with saffron, several types of cheese (savory, pear, farmers), fresh butter, and wheat bread. It also includes a recipe for making farmers cheese using milk, mesophilic culture, rennet, and draining/pressing techniques. The recipes are designed to resemble hot or warm dishes that might have been eaten as a late night meal by noble or merchant classes in the 15th-16th century based on historical sources and images cited.
This document contains recipes for three heirloom dishes: a layered vegetable salad, a raspberry-ginger glazed pork roast, and a pineapple chiffon cake. The salad layers vegetables and dressing in a bowl. The pork roast is coated in a glaze made from raspberry preserves, port, corn syrup, and gingersnaps. The chiffon cake uses separated eggs, oil instead of butter, and is topped with crushed pineapple and seven-minute frosting.
This document provides instructions for making an ale cheese according to medieval methods and recipes. It begins with background information on different types of cheeses named after places, monasteries, and production methods. The main part describes the medieval process of collecting and warming milk, adding a starter and rennet to separate the curds, pressing and aging the curds, and optionally adding spices. It then provides two period recipes for ale cheese, one softer spreadable version and instructions for making a pressed cheese that would be ready in 10 days. Finally, the document presents a recreated "modern method" following the same basic steps but using pasteurized milk and updated equipment for safety.
This document provides recipes and food pairing ideas for book club meetings organized by book title or theme. It includes recipes for dishes like icebox cake inspired by Sharp Objects, Chicago-themed appetizers to pair with The Devil in the White City, and fimi milk custard inspired by a wedding scene in The Kite Runner. The recipes cover classics, international cuisine, and dishes from different time periods to spark discussion for many types of book club reads.
The document provides recipes organized into different categories including family meals, vegan recipes, weight loss diets, desserts, appetizers, and drinks. The family meals section includes 15 chicken recipes ranging from Ruby Chicken with cranberries to Oregano Chicken to Buffalo Chicken Salad. The recipes generally require fewer than 10 ingredients and provide instructions in 3 steps or fewer, meant to be easy and quick to make.
If you want a sample keto meal plan with recipes and guidance then look no further. One of the most shared keto diet meal plans on the internet, you'll find everything you need to start a keto diet.
These Keto Ham, Cheddar and Jalapeno Bites have just 1 net carb each, making them perfect for low carb meal prep!
The document proposes a breakfast dish called "The Castles" consisting of French toast stacks with either sweet or savory fillings. The stacks are meant to be playfully constructed and served at a breakfast-focused restaurant or at home with friends and family. The recipe calls for organic and fair trade ingredients when possible to support sustainable and ethical sourcing, while also considering affordability and what best sustains health and happiness.
"The Aloha House Story: Serving the Community Through Agricultural Extension"
Agricultural Extension is a great tool for the development worker who wants to impact their community while minimising risk to the small hold farmer and back yard producer. Aloha House started as an orphanage for children in crises and now also is working with families and single parents. Healthy food production is an integral component and the organic farm grew out of that desire. As interest grew and trainings were undertaken, ECHO Technical notes were key to fast tracking the success and profitability of our farm. Join us on this adventure as Keith highlights some of their successes and failures in this 15 year adventure.
Keith Mikkelson is the Executive Director of Aloha House inc., an NGO founded with his wife to help Philippine families. Aloha House is an orphanage located on an organic farm that produces food for the children, staff and customers in Puerto Princesa City, Palawan, Philippines. Keith's book A Natural Farming System for Sustainable Agriculture in the Tropics has sold over 5,000 copies.
This document contains recipes for three heirloom dishes: a layered vegetable salad, a raspberry-ginger glazed pork roast, and a pineapple chiffon cake. The salad layers vegetables and dressing in a bowl. The pork roast is coated in a glaze made from raspberry preserves, port, corn syrup, and gingersnaps. The chiffon cake uses separated eggs, oil instead of butter, and is topped with crushed pineapple and seven-minute frosting.
This document provides instructions for making an ale cheese according to medieval methods and recipes. It begins with background information on different types of cheeses named after places, monasteries, and production methods. The main part describes the medieval process of collecting and warming milk, adding a starter and rennet to separate the curds, pressing and aging the curds, and optionally adding spices. It then provides two period recipes for ale cheese, one softer spreadable version and instructions for making a pressed cheese that would be ready in 10 days. Finally, the document presents a recreated "modern method" following the same basic steps but using pasteurized milk and updated equipment for safety.
This document provides recipes and food pairing ideas for book club meetings organized by book title or theme. It includes recipes for dishes like icebox cake inspired by Sharp Objects, Chicago-themed appetizers to pair with The Devil in the White City, and fimi milk custard inspired by a wedding scene in The Kite Runner. The recipes cover classics, international cuisine, and dishes from different time periods to spark discussion for many types of book club reads.
The document provides recipes organized into different categories including family meals, vegan recipes, weight loss diets, desserts, appetizers, and drinks. The family meals section includes 15 chicken recipes ranging from Ruby Chicken with cranberries to Oregano Chicken to Buffalo Chicken Salad. The recipes generally require fewer than 10 ingredients and provide instructions in 3 steps or fewer, meant to be easy and quick to make.
If you want a sample keto meal plan with recipes and guidance then look no further. One of the most shared keto diet meal plans on the internet, you'll find everything you need to start a keto diet.
These Keto Ham, Cheddar and Jalapeno Bites have just 1 net carb each, making them perfect for low carb meal prep!
The document proposes a breakfast dish called "The Castles" consisting of French toast stacks with either sweet or savory fillings. The stacks are meant to be playfully constructed and served at a breakfast-focused restaurant or at home with friends and family. The recipe calls for organic and fair trade ingredients when possible to support sustainable and ethical sourcing, while also considering affordability and what best sustains health and happiness.
"The Aloha House Story: Serving the Community Through Agricultural Extension"
Agricultural Extension is a great tool for the development worker who wants to impact their community while minimising risk to the small hold farmer and back yard producer. Aloha House started as an orphanage for children in crises and now also is working with families and single parents. Healthy food production is an integral component and the organic farm grew out of that desire. As interest grew and trainings were undertaken, ECHO Technical notes were key to fast tracking the success and profitability of our farm. Join us on this adventure as Keith highlights some of their successes and failures in this 15 year adventure.
Keith Mikkelson is the Executive Director of Aloha House inc., an NGO founded with his wife to help Philippine families. Aloha House is an orphanage located on an organic farm that produces food for the children, staff and customers in Puerto Princesa City, Palawan, Philippines. Keith's book A Natural Farming System for Sustainable Agriculture in the Tropics has sold over 5,000 copies.
The document describes the operations of Aloha House Inc., a non-profit organization that operates an orphanage, organic farm, and eco-village in the Philippines. Some of the key aspects summarized are:
- Aloha House Inc. operates an orphanage, organic farm spanning over 17 acres, and eco-village halfway to an underground river.
- The organization provides culinary internships, trains organic farmers, and operates a cooking school on their farm.
- Their eco-village includes plans to build staff housing, a preschool, and hybrid earthen homes using natural building techniques.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
The document discusses various organizations and initiatives related to sustainable agriculture, nutrition programs, and community development in the Philippines and other countries. It describes Aloha House's agriculture projects including their farm, livestock, composting methods, and internship programs. It also discusses building earthquake-resistant homes using rammed earth techniques and developing a vertical garden. The document contains information on nutrition programs for undernourished children and families.
The document provides recipes for several fall and apple-themed foods, including pumpkin cream cheese spread, apple bread, apple pumpkin bread, apple oat bread, corn tortillas, and applesauce muffins and cookies. The recipes include lists of ingredients and instructions for making each item.
The document provides 9 original oatmeal recipes submitted by various health and wellness bloggers incorporating Quaker Oats. The recipes include baked oatmeal and apples, lemon poppyseed "muffin" oatmeal, tropical retreat oatmeal, blushing beauty oatmeal, winter Quakerland oatmeal, nutty orange monkey oats, oatmeal expresso, overnight Swiss oatmeal, and berry-licious pomegranate oatmeal. The recipes range from savory to sweet and provide a variety of toppings and flavors to enjoy with oats.
Aloha Ranch and Organic Farm is a 17-acre non-profit eco village and orphanage located in the Philippines. The farm produces artisan cheeses, jams, and other products. It has an orphanage, cooking school, and plans to expand with additional facilities like a culinary school, bakery, and farm store. The farm aims to train organic farmers and develop the local community.
Heritage Poultry The Livestock Conservancyjbstrassburg
This document provides guidance on selecting chicken breeds for different purposes such as eggs, meat, or pets. It discusses the differences between commercial and heritage chicken breeds. Commercial breeds are selected for high production and growth rates but lack genetic diversity and disease resistance. Heritage breeds are better suited for natural, pasture-based systems due to their hardiness. The document describes characteristics of various chicken breeds from around the world and provides tips for selecting breeding stock and evaluating meat and egg qualities. It directs readers to additional resources from the Livestock Conservancy organization.
(3503) how to preserve vegetables in whey 01.12.12Kimetha Loidolt
This document discusses how whey, the byproduct of cheesemaking, was used to preserve vegetables in Icelandic and Nordic cuisine. Archaeological evidence from excavated farmsteads in Iceland shows that large vats partially buried in dairy rooms were used to store whey. Chemical analysis of pottery remains from Scandinavia provide evidence that whey was mixed with vegetables and milk for lactic acid fermentation food preservation. Recipes from 1609 England also describe using whey to pickle cucumbers all year long. Whey's natural acidity made it well-suited for food preservation when other methods like wood-fired salt curing became more difficult due to climate and resource changes.
This document provides guidance for stocking a college kitchen including essential cabinet items, fridge foods, cooking temperatures and times, storage tips, shopping locations, and recipes. Key recommendations include keeping olive oil, vinegars, spices, pasta/quinoa, and canned goods. It emphasizes avoiding cross-contamination when cooking and provides 5-ingredient recipe ideas like chicken with olive oil and mustard or shrimp with lime and chili powder.
Evelyn Margolin from Whole Foods Market in Ridgewood visited a cooking studio to demonstrate how to make traditional Passover Seder menu items vegan. She used recipes from Vegan Holiday Kitchen to modify dishes like matzo ball soup, vegetable kugel, and coconut almond macaroons to eliminate animal products and comply with Kosher for Passover restrictions. The matzo balls were made with quinoa flakes instead of eggs. The vegetable kugel contained mushrooms for texture and potato starch instead of eggs. Coconut almond macaroons used potato starch instead of egg whites for leavening. The dishes were flavorful and satisfying for the vegan Passover Seder.
This document is a healthy Christmas mini-cookbook containing recipes for main dishes, side dishes, beverages and desserts provided by Healthy Menu Mailer. It includes recipes for butterflied beef eye roast, roast pork with cranberry glaze, garlic potatoes, broccoli with lemon butter sauce, low calorie hot chocolate, holiday egg nog, low fat peanut butter cookies and pineapple lemon upside-down cake. The goal is to provide healthy holiday recipe options to save time during the busy holiday season.
This document provides suggestions for pureed foods to eat after weight loss surgery during the liquid to soft food phase of recovery. It lists various pureed proteins, vegetables, soups and dishes that the author found easy to consume during this period such as refried beans, roast beef hash, cheesy cauliflower, beef stew, and salads made with eggs, tuna or chicken blended smooth. Kitchen tools like a food processor, blender and slow cooker are recommended to make preparing these soft, pureed meals easier. The goal is to survive this challenging initial post-op period until solid foods can be reintroduced.
This document discusses the growing interest in locally grown grains on the Central Coast of California. It describes how some farms like Coke Farm and Pie Ranch have started growing wheat and other grains to supply local bakeries and restaurants. It also discusses challenges to growing grains locally and efforts by the UC Santa Cruz Farm and Community Grains to support expanding grain production in the region through research, infrastructure, and education.
This document provides recipes for 15 breakfast items, including banana-blueberry muffins, overnight oatmeal, eatingwell waffles, quick breakfast tacos, and savory breakfast muffins. It lists the ingredients and instructions to make each recipe in 1-2 paragraphs. Nutritional information like calories, fat, sodium and carbohydrate content is provided for each recipe.
Pampered Chef Brownie pan-cookbook-Mindy's MenuMindy Phillips
The document provides recipes that can be baked in a brownie pan. It includes recipes for mini banana bread loaves, southwest cornbread, mini Irish soda breads, busy mom pancake muffins, cinnamon sugar loaves, cinnamon crunch cobble muffins, brunch squares, egg tarts, breakfast bakes, mini omelets, German pancakes, pizza cups, fake out mini lasagnas, mini deep dish pizzas, savory tomato, cheese and bacon pies, chicken jalapeño cornbread bake, mini homemade chicken pot pies, mini mac and cheese pies, broccoli chicken cups, lemon herb chicken bites, sloppy joe cups, taco bites, crispy shell taco bites
1. The document provides recipes for classic KFC dishes including coleslaw, pot pie, beans and rice, corn, macaroni salad, macaroni and cheese, potato salad, baked beans, buttermilk biscuits, potato wedges, gravy, mashed potatoes, and several chicken recipes including the original, extra crispy, hot and spicy, and crispy strips.
2. Many of the recipes note how dishes were originally made from scratch daily but are now prepared with pre-made ingredients or frozen for convenience.
3. The chicken recipes detail how the chicken is marinated, breaded using dry ingredients mixed with egg and milk, then double fried to achieve signature crispy
This document provides recipes that incorporate various tequilas. The first recipe is for a Maple Tequila Pound Cake that uses De La Tierre Maple Tequila Liqueur. Other recipes include an Avion Espresso Cake, Diva Tequila Chocolate Citrus Truffles, a Mestizo Mezcal Holiday Ham, Cranberry and Orange Diva Tequila Scones, and more. All recipes pair tequilas with various ingredients for cakes, desserts, main dishes, and more.
The document provides product descriptions for entrees, sides, and desserts for the Everspoon meal kit company. It describes 14 entrees including chicken, pork, salmon and steak dishes with various marinades and toppings. It also lists 12 side dish options such as green beans, broccoli, mashed potatoes and salads. Finally, it outlines 8 dessert options that are mainly various flavored scones and cookie doughs. Preparation instructions are provided for each item.
This document provides recipes for recreating fast food dishes at home with fewer calories and fat. It describes how to make lower fat versions of a Big Mac, French fries, and nachos from McDonald's and Taco Bell. For each recipe, nutritional information is given to show the savings in calories, fat, and saturated fat compared to the original fast food menu items. Instructions include ingredient lists and directions for preparing homemade versions that satisfy cravings while being healthier options.
This document discusses the process of making a soft fresh cheese called "Chese Rauyn" or "Farmers Cheese" using medieval and modern methods. It describes how milk was collected and processed by women, often by warming it overnight and adding things like rennet or vinegar to separate the curds from the whey. Soft cheeses were commonly made and consumed quickly while harder cheeses were more expensive. The document provides a medieval recipe for a herb-flavored cheese and compares it to a modern method using mesophilic culture, rennet, salt, and optionally cream.
The document discusses the historical use of whey as a medicinal drink dating back to ancient Greek physicians. Hippocrates and Galen prescribed whey to patients for various ailments. Medieval sources like Hildegard von Bingen also recommended whey and described its cooling properties. The document provides a modern interpretation of a 16th century recipe from Bartolomeo Scappi for making a whey drink infused with rose petals and honey intended to soothe and nourish the sick.
The document describes the operations of Aloha House Inc., a non-profit organization that operates an orphanage, organic farm, and eco-village in the Philippines. Some of the key aspects summarized are:
- Aloha House Inc. operates an orphanage, organic farm spanning over 17 acres, and eco-village halfway to an underground river.
- The organization provides culinary internships, trains organic farmers, and operates a cooking school on their farm.
- Their eco-village includes plans to build staff housing, a preschool, and hybrid earthen homes using natural building techniques.
This document provides information about typical French foods, stores, and recipes. It discusses common meals in France such as steak frites and poulet frites. It also mentions common breads like baguette and desserts like mousse au chocolat and crème brûlée. The document lists major grocery store chains in France and notes that French people frequently shop at open-air markets. It then provides recipes for dishes like basil palmiers, roasted lemon rosemary chicken, chocolate mousse, boeuf bourguignon, Brive style braised rabbit, cognac shrimp with beurre blanc sauce, and chocolate mousse.
The document discusses various organizations and initiatives related to sustainable agriculture, nutrition programs, and community development in the Philippines and other countries. It describes Aloha House's agriculture projects including their farm, livestock, composting methods, and internship programs. It also discusses building earthquake-resistant homes using rammed earth techniques and developing a vertical garden. The document contains information on nutrition programs for undernourished children and families.
The document provides recipes for several fall and apple-themed foods, including pumpkin cream cheese spread, apple bread, apple pumpkin bread, apple oat bread, corn tortillas, and applesauce muffins and cookies. The recipes include lists of ingredients and instructions for making each item.
The document provides 9 original oatmeal recipes submitted by various health and wellness bloggers incorporating Quaker Oats. The recipes include baked oatmeal and apples, lemon poppyseed "muffin" oatmeal, tropical retreat oatmeal, blushing beauty oatmeal, winter Quakerland oatmeal, nutty orange monkey oats, oatmeal expresso, overnight Swiss oatmeal, and berry-licious pomegranate oatmeal. The recipes range from savory to sweet and provide a variety of toppings and flavors to enjoy with oats.
Aloha Ranch and Organic Farm is a 17-acre non-profit eco village and orphanage located in the Philippines. The farm produces artisan cheeses, jams, and other products. It has an orphanage, cooking school, and plans to expand with additional facilities like a culinary school, bakery, and farm store. The farm aims to train organic farmers and develop the local community.
Heritage Poultry The Livestock Conservancyjbstrassburg
This document provides guidance on selecting chicken breeds for different purposes such as eggs, meat, or pets. It discusses the differences between commercial and heritage chicken breeds. Commercial breeds are selected for high production and growth rates but lack genetic diversity and disease resistance. Heritage breeds are better suited for natural, pasture-based systems due to their hardiness. The document describes characteristics of various chicken breeds from around the world and provides tips for selecting breeding stock and evaluating meat and egg qualities. It directs readers to additional resources from the Livestock Conservancy organization.
(3503) how to preserve vegetables in whey 01.12.12Kimetha Loidolt
This document discusses how whey, the byproduct of cheesemaking, was used to preserve vegetables in Icelandic and Nordic cuisine. Archaeological evidence from excavated farmsteads in Iceland shows that large vats partially buried in dairy rooms were used to store whey. Chemical analysis of pottery remains from Scandinavia provide evidence that whey was mixed with vegetables and milk for lactic acid fermentation food preservation. Recipes from 1609 England also describe using whey to pickle cucumbers all year long. Whey's natural acidity made it well-suited for food preservation when other methods like wood-fired salt curing became more difficult due to climate and resource changes.
This document provides guidance for stocking a college kitchen including essential cabinet items, fridge foods, cooking temperatures and times, storage tips, shopping locations, and recipes. Key recommendations include keeping olive oil, vinegars, spices, pasta/quinoa, and canned goods. It emphasizes avoiding cross-contamination when cooking and provides 5-ingredient recipe ideas like chicken with olive oil and mustard or shrimp with lime and chili powder.
Evelyn Margolin from Whole Foods Market in Ridgewood visited a cooking studio to demonstrate how to make traditional Passover Seder menu items vegan. She used recipes from Vegan Holiday Kitchen to modify dishes like matzo ball soup, vegetable kugel, and coconut almond macaroons to eliminate animal products and comply with Kosher for Passover restrictions. The matzo balls were made with quinoa flakes instead of eggs. The vegetable kugel contained mushrooms for texture and potato starch instead of eggs. Coconut almond macaroons used potato starch instead of egg whites for leavening. The dishes were flavorful and satisfying for the vegan Passover Seder.
This document is a healthy Christmas mini-cookbook containing recipes for main dishes, side dishes, beverages and desserts provided by Healthy Menu Mailer. It includes recipes for butterflied beef eye roast, roast pork with cranberry glaze, garlic potatoes, broccoli with lemon butter sauce, low calorie hot chocolate, holiday egg nog, low fat peanut butter cookies and pineapple lemon upside-down cake. The goal is to provide healthy holiday recipe options to save time during the busy holiday season.
This document provides suggestions for pureed foods to eat after weight loss surgery during the liquid to soft food phase of recovery. It lists various pureed proteins, vegetables, soups and dishes that the author found easy to consume during this period such as refried beans, roast beef hash, cheesy cauliflower, beef stew, and salads made with eggs, tuna or chicken blended smooth. Kitchen tools like a food processor, blender and slow cooker are recommended to make preparing these soft, pureed meals easier. The goal is to survive this challenging initial post-op period until solid foods can be reintroduced.
This document discusses the growing interest in locally grown grains on the Central Coast of California. It describes how some farms like Coke Farm and Pie Ranch have started growing wheat and other grains to supply local bakeries and restaurants. It also discusses challenges to growing grains locally and efforts by the UC Santa Cruz Farm and Community Grains to support expanding grain production in the region through research, infrastructure, and education.
This document provides recipes for 15 breakfast items, including banana-blueberry muffins, overnight oatmeal, eatingwell waffles, quick breakfast tacos, and savory breakfast muffins. It lists the ingredients and instructions to make each recipe in 1-2 paragraphs. Nutritional information like calories, fat, sodium and carbohydrate content is provided for each recipe.
Pampered Chef Brownie pan-cookbook-Mindy's MenuMindy Phillips
The document provides recipes that can be baked in a brownie pan. It includes recipes for mini banana bread loaves, southwest cornbread, mini Irish soda breads, busy mom pancake muffins, cinnamon sugar loaves, cinnamon crunch cobble muffins, brunch squares, egg tarts, breakfast bakes, mini omelets, German pancakes, pizza cups, fake out mini lasagnas, mini deep dish pizzas, savory tomato, cheese and bacon pies, chicken jalapeño cornbread bake, mini homemade chicken pot pies, mini mac and cheese pies, broccoli chicken cups, lemon herb chicken bites, sloppy joe cups, taco bites, crispy shell taco bites
1. The document provides recipes for classic KFC dishes including coleslaw, pot pie, beans and rice, corn, macaroni salad, macaroni and cheese, potato salad, baked beans, buttermilk biscuits, potato wedges, gravy, mashed potatoes, and several chicken recipes including the original, extra crispy, hot and spicy, and crispy strips.
2. Many of the recipes note how dishes were originally made from scratch daily but are now prepared with pre-made ingredients or frozen for convenience.
3. The chicken recipes detail how the chicken is marinated, breaded using dry ingredients mixed with egg and milk, then double fried to achieve signature crispy
This document provides recipes that incorporate various tequilas. The first recipe is for a Maple Tequila Pound Cake that uses De La Tierre Maple Tequila Liqueur. Other recipes include an Avion Espresso Cake, Diva Tequila Chocolate Citrus Truffles, a Mestizo Mezcal Holiday Ham, Cranberry and Orange Diva Tequila Scones, and more. All recipes pair tequilas with various ingredients for cakes, desserts, main dishes, and more.
The document provides product descriptions for entrees, sides, and desserts for the Everspoon meal kit company. It describes 14 entrees including chicken, pork, salmon and steak dishes with various marinades and toppings. It also lists 12 side dish options such as green beans, broccoli, mashed potatoes and salads. Finally, it outlines 8 dessert options that are mainly various flavored scones and cookie doughs. Preparation instructions are provided for each item.
This document provides recipes for recreating fast food dishes at home with fewer calories and fat. It describes how to make lower fat versions of a Big Mac, French fries, and nachos from McDonald's and Taco Bell. For each recipe, nutritional information is given to show the savings in calories, fat, and saturated fat compared to the original fast food menu items. Instructions include ingredient lists and directions for preparing homemade versions that satisfy cravings while being healthier options.
This document discusses the process of making a soft fresh cheese called "Chese Rauyn" or "Farmers Cheese" using medieval and modern methods. It describes how milk was collected and processed by women, often by warming it overnight and adding things like rennet or vinegar to separate the curds from the whey. Soft cheeses were commonly made and consumed quickly while harder cheeses were more expensive. The document provides a medieval recipe for a herb-flavored cheese and compares it to a modern method using mesophilic culture, rennet, salt, and optionally cream.
The document discusses the historical use of whey as a medicinal drink dating back to ancient Greek physicians. Hippocrates and Galen prescribed whey to patients for various ailments. Medieval sources like Hildegard von Bingen also recommended whey and described its cooling properties. The document provides a modern interpretation of a 16th century recipe from Bartolomeo Scappi for making a whey drink infused with rose petals and honey intended to soothe and nourish the sick.
(3503) how to preserve vegetables in whey 01.12.12Kimetha Loidolt
This document describes how whey, the byproduct of cheesemaking, was used historically to preserve vegetables through lactic acid fermentation. Archaeological evidence from Icelandic farms shows large vats used to store whey and pickled foods. The document provides a recipe for pickling cucumbers using a 50/50 mixture of whey and water along with salt, dill, garlic, onion, and spices. Through experimenting with different whey concentrations, the author determined this ratio provided good preservation and flavor balance without adverse digestive effects.
This document describes cheese making practices in medieval monasteries. It discusses how monasteries would make cheeses adapted from local milk sources to be self-sufficient. Many cheeses took their names from the monasteries that produced them, such as Munster cheese made by Benedictine monks in Germany since 1371. The document then discusses rules from St. Benedict that encouraged cheese production, such as eating dried rather than fresh cheeses. It provides examples of modern Trappist monks continuing medieval cheese making traditions. In summary, the document outlines how medieval monasteries produced hard and semi-hard cheeses adapted to local resources as a means of sustenance, following rules encouraging food preservation and manual labor.
The document summarizes the history and process of making a traditional jellied milk dish called White Leach. It discusses historical references to White Leach from the 15th century and provides two period recipes using animal feet or isinglass as the gelatin. The author describes their process of experimenting with different versions using commercial gelatin, homemade pig's feet gelatin, and an authentic period recipe with isinglass. The final version described closely follows a 1596 recipe using isinglass, cream, sugar and rose water cooked until thickened and set overnight in a copper mold before serving decorated with gold leaf.
This document summarizes unusual things that some Maine restaurants do:
1) The Gather restaurant in Yarmouth allows diners to trade excess garden produce for meal credit.
2) The White Barn Inn provides meals for limo drivers bringing guests to the restaurant.
3) The Dolphin Marina restaurant makes new employees sign an oath not to reveal their secret blueberry muffin recipe.
4) The Chebeague Island Inn provides free boat transportation for dinner guests arriving by water, as the inn is located on an island.
This document is the winter 2019 issue of Spork, the food and dining magazine of Princeton High School. It includes the masthead listing the editors and staff, as well as several recipes for dishes inspired by New Orleans cuisine such as shrimp and sausage gumbo and beignets. It also contains recipes for comfort foods like mini mac and cheese bites and scalloped potatoes, as well as fondue recipes and instructions for making French bread.
This document provides information about sourdough bread and baking with sourdough starter. It discusses the science behind sourdough, including the lactobacilli bacteria and yeasts involved in fermentation. It also provides instructions for making and maintaining a sourdough starter, recipes for sourdough bread and pancakes, and tips for firing and baking in an earthen oven.
A funny thing happened on the way to the pressKimetha Loidolt
This document provides an overview of the cheese making process based on historical sources and techniques. It discusses how cheese making has been documented since the 1st century AD by writers like Columella. Specific cheese making steps are outlined, including warming milk, adding cultures or acids to curdle the milk, draining curds, pressing, and aging. Examples of early soft and hard cheeses are described. The summary demonstrates that basic cheese making techniques have remained largely unchanged for over a thousand years.
Brooke Nelson proposes a cooking program for Old Town San Diego State Historic Park. The program would teach about cooking methods from the past when ingredients were not prepackaged. Participants would help prepare meals over the fire, cook, and do dishes. Recipes included beef stew, johnny cakes, butter churning, cornbread, fish chowder, shell bean stew. The evaluation found questions about food storage and coal placement worked well. Children helping churn butter was also successful. More oversight of the fire was needed. Ingredients sometimes turned out weird due to missing steps. The program could be improved by explaining the garden and working with herb programs.
This document provides information about Relish Magazine, including:
1) Relish Magazine is America's most widely read food magazine, distributed in over 500 newspapers nationwide.
2) The document introduces the Relish Cooking Show, which shares recipes and stories from the magazine to bring food to life.
3) It provides the contact information for Relish Magazine, including their website relish.com where more recipes, blogs and stories can be found.
If you are looking for some tasty keto dinner recipes to add to your weekly meal rotation, look no further than these 20 easy to make keto recipes downloadable in .PDF format for FREE!!!
What´s included:
9 Side Dishes
3 Soups/Stews
4 Main Dishes
4 Desserts
This document contains recipes from several host families including stuffed pepper soup, rice balls, crockpot beef and broccoli, upside-down pizza casserole, cornflake crumb chicken, chicken rigatoni, kale chips, and farmer's casserole. Directions are provided for each recipe.
The document provides instructions and information for making cinnamon rolls. It discusses the history of ingredients used in cinnamon rolls such as yeast, butter, sugar, cinnamon and flour. The origins of these ingredients date back thousands of years. The document then provides instructions for making cinnamon rolls using a bread machine or frozen bread dough. It discusses dough shaping techniques and what to look for if the rolls did not turn out as expected, such as improper shaping, rising time, or baking temperature.
Six of the best egg brunches recipes food _ the guardianNorco Ranch
The article features 6 egg brunch recipes from different chefs and restaurants: 1) Colombian eggs with avocado from Duck & Waffle in London. 2) Green baked eggs with broccoli and miso verde from Caravan in London. 3) Potato, egg and bacon breakfast tacos from America: The Cookbook. 4) Spanish tortilla with chorizo and potatoes. 5) Sri Lankan egg hoppers filled with a fried egg. 6) Greek yogurt soup with poached eggs. The recipes provide variety in ingredients and cooking methods for egg-based breakfast dishes from around the world.
European Comenius reecipe book comnpartLuciana Soldo
European recipes book inherent Comenius project 2013. Pupils from Cyprus, Estonia, Italy, Greek, Romenia and Poland organized these activities and Romanian Teacher developped this PPT presentation about traditional food
This document contains recipes from Cyprus that are part of a Comenius project involving schools from 6 European countries. It includes 3 main dish and 3 dessert recipes from Cyprus. The main dishes are trahanas soup with haloumi cheese, sieftalies and afelia. Trahanas soup is a creamy wheat soup with halloumi cheese. Sieftalies are pork meatballs wrapped in caul fat. Afelia is pork stewed in red wine and coriander sauce. The dessert recipes are xalva katsarolas, a semolina pudding, and baklava.
This document contains 14 sections with recipes for easy camping meals. It was written by Jake Woodman and provides over 101 recipes for cooking while camping. The recipes include dishes like camp pasta, camp potatoes, baked potatoes, pizza treats, spaghetti carbonara, berry stew, roasted corn, pumpkin cakes, power bars, fried rice, pork and beans, chicken in foil, corned beef and cabbage, and a dandelion salad. For each recipe, it provides a list of ingredients and instructions for preparation. It encourages home cooked meals while camping and enjoying time in the outdoors.
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4. 57. Roasted Stuffed Quail7/7
6 small or 4 large quail
8 ounces Farmers cheese (the cheese was made by me) (2 ounces per bird)
8 walnut size chucks of beef marrow
8 thin slices fresh organic bacon (2 per bird)
8 bay leaves (I added Rosemary (Rosmarinus Officinalis) another herb that was common
to kitchen garden)
Sea salt
Ground black pepper8
Period Recipe:
Pluck them dry, then remove the crop and innards, and singe them over a smoke-free fire,
and skewer them with slices of fat and bay leaves between them, and fill their cavities
with fine rich cheese and beef morrow; eat them with fine salt, and bring them to table
covered (to keep warm) between two bowls or plates. (VT Maz Scul 97)
Notes:
Salt and Pepper the insides of the quails and stuff each one generously with a sprig of
Rosemary and Farmers cheese. Then wrap each bird with 2 slices of bacon, on the breast
and on the back of each quail, and fasten with toothpicks or twine.
In period these would have been skewered and roasted over a fire. For my cooking I
placed the birds on a wire rack and placed in a roasting pan in the oven. Cook them in a
preheated hot oven (400 degrees) for 20 to 25 minutes, checking frequently to make sure
they do not overcook, and turning them once about halfway the cooking time. When they
are nice and brown, serve them with the pan juices and sprinkled with salt. By using the
Organic Bacon I did not need the bone marrow, and choose Rosemary instead of Bay
Leaf as I felt that the flavor fit better with the quail & the fresh cheese.
B. Fennel and Leeks with Saffron7
2 1/4 pounds Fennel (Foeniculum vulgare)
2 large Leeks
2 ounces salt pork or blanched pancetta (organic bacon also works for this dish)
1 egg
1 pinch saffron (Crocus Sativus) (a dozen threads)
Sea salt to taste
7
Scully, Terence, “The Viandier of Taillevent”, Canada: University of Ottawa Press, 1988, pages 284`285,
items 45, 97.
8
Redon, Sabban, Serventi, “The Medieval Kitchen”, Chicago, Ill.: The University of Chicago Press, 1993,
page 63,75,113.
5. Wash the fennel, thinly slice the white bulbs, do the same with the leeks (do not use the
tops). Wash the Fennel and Leeks under running water. Cut up the pork in small pieces
and cook in a pan until it begins to brown. Add the fennel and leeks and stir. Add ¾ cup
of water and some salt. Cook, covered, over low heat for about 30 minutes, depending on
how soft you like your vegetables, and I prefer to cook mine to still have a slight crunch.
Beat an egg with the saffron and set aside to infuse. Just before serving, stir some of the
hot juices from the vegetables into the eggs and saffron mixture, off the heat, pour the
egg mixture into the pan of vegetables and mix well. Serve hot or warm.
Notes:
This recipe was pretty easy to follow; I choose to use organic bacon to complement the
quail.
Another source of this recipe is called “Finocchio” (Libro Della Cocina), Mediterranean
Cuisine by Barbara Santich, page 119. This version is very similar to the one above,
except that the leeks and fennel is pan fried in olive oil with the pork.
Footnote: 3
6. Savory Cheese, Pear Cheese, Farmers Cheese, Fresh Butter, and Wheat
Bread
“My Lady of Middlesex makes excellent slipp-coat Cheese of good morning milk,
putting Cream to it. A quart of Cream is the proportion she useth to as much milk, as
both together make a large round Cheese of the bigness of an ordinary Tart-plate, or
cheese-plate; as big as an ordinary soft cheese, that eh Market women sell for ten
pence…”9
Farmers Cheese (Neufchatel)
1-gallon whole milk (non-homogenized)
4 ounces of mesophilic cheese starter culture (can also use buttermilk or an 8 ounce
container of plain yogurt that contain a live culture)
1 pint of heavy cream (I did not need to add this since I used organic whole milk that has
been low temperature pasteurized but not homogenized)
4-8 drops of Rennet
1/3 cup of water
*The cheese that I have made here is also used in the filling for the quail, the cheese
tart, and the 3 types of Farmers cheese.
Step One: making the Mesophilic starter:
Sterilize a clean one-quart canning jar and its cover by placing them in boiling water for
five minutes. Cool them and fill the jar with fresh skim milk, leaving ½ inch of head-
space. Cover the jar tightly with its sterilized lid.
Put the jar in a big deep pot with the water level at least ¼ inch over the top of the jar lid.
Put the pot on the burner and bring the water to a boil. Note when the water begins to
boil, and let it continue at a slow boil for thirty minutes.
Take the jar out of the water, and let it cool to 72°, away from drafts. (To check the
temperature, use the current room temperature, to avoid contaminating the milk).
Inoculate the milk by adding the contents of the freeze-dried starter culture packet to the
milk (still at 72°) (the starter culture was purchased from a cheese supply company). Add
the power quickly, to minimize exposure to the air. Re-cover and swirl the jar every five
minutes or so, to mix and dissolve the powered culture thoroughly.
Put the jar where the milk temperature for fifteen to twenty-four hours during its ripening
period. Sixteen hours usually does the trick, but can be left for an additional 8 hours.
The culture will have the consistency of a good yogurt. It should separate cleanly from
the sides of the jar, and the surface should be shiny. Taste it. It should be slightly acid
and also a bit sweet. Chill it immediately. You can keep it in the refrigerator for up to
three days before using it. The remaining used produce should be placed in ice cube
trays and frozen for storage (make sure to sterilize the plastic ice cube trays). When
frozen remove from the tray and place in a plastic bag and place back into the freezer.
9
The Project Gutenberg eBook “The Closet of Sir Kenelm Digby”, www.gutenberg.org/files/16441, “To
make Silpp-coat cheese”
7. Each cube is equal to about one ounce of starter and keeps for about a month in the
freezer.
Step Two:
Place milk into large pan. Warm milk using in-direct warming method (I used a large
metal pan in a sink of warm water) raised temperature of milk to 72° F (I found due to the
fact that I tend to keep my house cooler that I needed to warm the milk to 80~85°F). Add
4 ounces of mesophilic starter (four cubes of starter). Add 4~8 drops of Rennet (dilute
Rennet to 1/3 cup of cool water). Let milk sit covered 12 to 18 hours or until a thick curd
has formed.
Pour the curds into a cheesecloth-lined colander and hang to drain for 12 to 24 hours or
until bag has stopped dripping.
Place the curds into a cheesecloth-lined colander and place the colander in a pot. Place a
plate in the colander, resting on the bag of curds. Place a weight on the plate (the weight
of two bricks is sufficient (wrap the bricks in a plastic bag)). Put the cover on the pot and
refrigerate for 13 to 24 hours.
Take the cheese from the pot and place in a bowl. Knead and mold the cheese by hand
into four cheeses. You can add salt to taste and add a variety of condiments if desired
such as chopped chive, chopped garlic, etc.10
Savory Cheese
Take one 1/3 of the amount of the cheese above and add a good handful of Fresh Dill
(Anethum graveolens) (about 3 tablespoons) and a 1/3 of a cup of finely chopped Garlic
(Allium sativum). Place in a container add another tablespoonful of dill to the top and
cover and refrigerate.
Notes:
This cheese is better if you make it 1 week in advance and give the flavor a chance to
reach mature.
Pear Cheese
Take 1/3 of the amount of the cheese above add to this 3 ounces of sieved pears, 1 ounce
of pea juice, and one ounce each minced pears and apricots. Place into a covered
container and refrigerate.
Observations:
The flavor on the Pear Cheese is very mild and a more flavorful fruit might have been a
better choice such as apricot or a tart apple.
10
Carroll, Ricki & Robert, “Cheese making made easy”, United States: Capital City Press, 1996, page
36~37
8. Notes:
The flavor of this cheese is slightly sweet and very light.
Farmer’s cheese or soft cheeses were some of the earliest and easiest cheese to make. In
period they would have left whole milk to warm over night by the fire, they also added
things like nettle juice, acid (vinegar or lemon juice) to cause the milk to callboard.
Neufchatel is a Norman style cheese; it is believed that it was first mentioned in a text
from the year 1035 A.D. in the Neufchatel-en-bray countryside. The cheese can
definitely be documented in 1543 in the ledgers of Saint-Aman Abby of Rouen where the
cheese was called Neufchatel.11 The book was “A Proper newe Booke of Cokerye.
Other sources used for making the cheese included Tournaments Illuminated Issue #143,
Summer 2002, “Cheese making at Home”, by Bryn Smith pages 19~23.
3
11
Norman Cheeses, www.formages.org/fnd/fdn_neufcatel_en
9. Cheese Tart (Tart de Bry)12
Original:
174. Tart de Bry. Take a crust ynche depe in a trap. Take yolkes of rawe & chese
ruayn & medle it & pe yolkes togyder. Do perto powdour ginger, sugar,
safroun, and salt. Do it in a tarp; bake it & serue it forth.
Translation:
Make a pie crust an inch deep in pie pan. Take yolks of eggs raw and autumn cheese and
mix it and the yolks together. Do there to powder ginger, sugar, saffron, and salt. Do it
in a pie shell, bake it and serve it forth.
Step one:
Tart Shell
2 cups of Organic White Flour
¼ cup Lard
2 tablespoons butter (butter made by me)
Buttermilk (Just enough liquid to make a firm dough), by product of making the butter.
Pinch salt
Combine flour, salt, lard, and butter in a large bowl. Cut in lard and butter into the flour
and forms pea size balls. Add enough buttermilk to form a form ball. Be careful not to
over work the dough because the curst will be tough.
Let it rest, place dough in a lightly greased pie pan forming by hand making sure it is
even in thickness. Place tart shell in a 400° oven for 15 minutes or until lightly brown.
Step two:
Filling
4 Egg yolks
16 ounces of Farmers Cheese (made by me)
½ teaspoon Ginger (Zingiber Officinale) or to taste filling should have a slight bite
1/3 cup Sugar
A pinch of saffron (Crocus Sativus) about 12 threads
A pinch of sea salt
Cream together sugar, eggs, salt and ginger, when smooth add cheese in small amounts
till mixed (by mixing by hand you may have some small lumps of cheese). Place filling
12
Heiatt, Constance and Sharon Butler, “Curye on Inglish: …Forme of Cury,” New York, The Early
English text Society, 1985, 174
10. in the tart shell and bake in a 375° oven for 20 to 25 minutes or until the pastry is golden
brown and the filling has set. Serve warm or cold.
The original recipe called for “Chese Ruayn” a soft cheese. 13
Butter
½ gallon of half & half
½ gallon of heavy whipping cream
Let the cream and half & half come to room temperature. Place in a butter churn, agitate
the mixture till the product passes thru all stages and separates into buttermilk and a
yellow mass of butter. Separate the (save the buttermilk) butter and place in a bowl and
add salt to taste, kneed the butter till no more whey will separate from the butter (The
dryer you can get the butter the longer it will keep). Place in a covered dish and
refrigerate.
Wheat Bread Footnote: 3
4 cups of stone ground whole-wheat flour
2 tablespoons sugar
½ to 1 cup of warm buttermilk
2 teaspoons dry yeast
½ teaspoon salt
½ teaspoon olive oil
13
Translation of tart de Bry, www.godecookery.com
11. Combine dry ingredients. In a separate bowl add 1/3 of a cup of warm milk and sugar
and yeast to proof. When yeast has proofed add to dry ingredients and add the remaining
liquid and mix by hand. If mixture is too dry add a little more liquid, if mixture is to wet
add a little more flour. When mixture makes a firm ball (not sticky) Kneed by hand for
10 to 15 minutes. Place dough in a greased bowl and cover, place in a warm area. Let
the dough rise till it is about double in size. Turn out of the bowl and lightly kneed,
divide into thirds and let rise a second time. When risen for the second time bake in a
pre-heated oven (350°~375°). Bake for 45~55 minutes or until golden brown, when
thumped with index and thumb the loaf will have hollow sound. Place on a rack and let
cool.
Orange Barley Water
2 cups of hulled barley
4 cups of water
1 orange
In a large bowl mix barley and water and let it sit over night. Separate the barley and the
water. To the water add the juice of the orange and the zest. Serve cool or room
temperature.
Buttermilk
Cool the buttermilk and serve (this is not the type of buttermilk you buy in the store,
originally buttermilk was what was left after making of butter).
Conclusion:
On the following pages you will see additional examples of people enjoying small meals.