Saturday, May 26, 2012

More on Tarte Goyere -- Upgrade!

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I recently had the most incredible appetizer while having dinner with my daughter.  It was a bleu cheese creme brulee served with a thick fi...
Tuesday, May 15, 2012

A Tarte of Strawberries

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It is strawberry season (hooray!) and I have a large quantity just asking to be made into something historical.  I found this site on the we...
6 comments:
Thursday, May 10, 2012

More on Brawn en Peverade

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Last night I made Brawn en Peverade but I made a variety of modifications. The first was that I didn't have my usual spice selection ...
Tuesday, May 1, 2012

Green Cheese

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No, not Green Eggs and Ham, although I think I should make that for St. Patrick's Day some time.  This is a typical "farmer's c...
Sunday, April 15, 2012

Brawn en Peverade -- Pork in Pepper Sauce

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My favorite receipt book for medieval cookery is Pleyn Delit ("plain delight"), which has the subtitle of "Medieval Cookery ...
Sunday, April 1, 2012

Tarte Goyere -- A Cheese Tart

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The recipe is from the same book as the Baked Stuffed Pumpkin (page 20).  The name of the recipe tells you it is an old version!  The text i...
Thursday, March 15, 2012

Tudor Kitchen, Part 3

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As I mentioned in Part 1, in 2007 I was fortunate enough to visit London, England.  The number one item on my "to do" list was to ...
2 comments:
Thursday, March 8, 2012

Tudor Kitchen, Part 2

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As I mentioned in Part 1, in 2007 I was fortunate enough to visit London, England.  The number one item on my "to do" list was to ...