Flatbreads
Yesterday was my first ALL flatbread workshop and it was fun! The wood bowl contains the breads made of yellow corn flour, rye flour, buckwheat flour, oat flour, barley flour, emmer and spelt flour that were not eaten. The participants prepared, cooked and sampled all the flatbreads made with apple butter or butter.
My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com
Posted in bannocks, barley, Bread, buckwheat, emmer, food, food history, Grain, Hearth cooking classes, Knäckebröd, oats, rye, spelt | Tags: culinary history, food, food history, foodways, Hearth cooking classes
Marrow Tourte Fini
This is LaVarenne’s Marrow Tourte finished. The banded pastry browned nicely in the bake kettle with the richness of melted marrow, sugar, egg yolks and almonds inside. The only step left is to sugar the tourte before serving.
My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com
Posted in 17th century foodways, culinary history, food, food history, French foodways, Marrow, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes, Pastry
From Marrow Bones to Banded Tourte
After the marrow mixture is put into the fine pastry, it is banded. The verb bander refers to the making of an upper crust from strips of pastry. Thus I created the banded top crust as pictured for the Marrow Tourte.
My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com
Posted in 17th century foodways, culinary history, food, food history, French foodways, Marrow, Pastry, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes, Pastry
Tourte Shell of Fine Pastry
LaVarenne gives very detailed instructions for How to make a fine white dough … for the shells of pies, tourtes, talmouses and other pastries. Instead of two pounds softened butter to half a bushel of wheat flour for White Pastry Dough, you put in three pounds. If you use this dough to make tourtes, they should be given the thickness of one quarter crown or of a coin of thirty sous, more or less depending on the size of your pastry.
My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com
Posted in 17th century foodways, culinary history, food, food history, French foodways, Pastry, receipts, recipes | Tags: culinary history, food, food history, foodways, Hearth cooking classes, Pastry
Marrow Tourte Ingredients
At the back of the picture is the marrow spoon used to remove the marrow from the hollow bones. Egg yolks were whisked with the birch twig whisk and sugar added. The ground almonds are in the pewter porringer. La Varenne does not indicate quantities in the receipt (recipe), Marrow Tourte. For the small tourte, I used the marrow melted from three marrow bones and four egg yolks, the quantity of almonds pictured and sugar.
My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com
Grinding Almonds for Marrow Tourte
Another ingredient for the La Varenne Marrow Tourte is ground almonds. To achieve this, almonds were blanched, skins removed and the almonds ground in a marble mortar and pestle.
My next hearth cooking class is October 20. 2012. visit my website for more details: www.hearttohearthcookery.com
Marrow Melted
After the marrow was obtained from the bone, it was melted to use in the tourte. In order to conserve embers, the embers of a bake kettle were used as the heat source for the marrow in the redware skillet.
My next hearth cooking class is October 20, 2012, visit my website for more details: www.hearttohearthcookery.com
Marrow for a Marrow Tourte
The redware skillet is being filled with rich, creamy marrow that is both nutrient rich and rich in taste. The marrow spoon is the perfect tool to extract the marrow from the bones.
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, culinary history, food, food history, French foodways, Marrow, receipts, recipes, Redware skillet | Tags: culinary history, food, food history, foodways, redware
Marrow Bones
To make LaVarenne’s Marrow Tourte one first starts with marrow bones. The marrow spoon is at the front of the picture
Visit my website at: www.hearttohearthcookery.com
Posted in 17th century foodways, culinary history, food, food history, French foodways, receipts, recipes | Tags: culinary history, food, food history, foodways
Venison, Chestnut, Green Corn and Indian Breads
As per John Heckewelder, their (Lenape), bread is of two kinds; one made up of green corn while in the milk, and another of the same grain when fully ripe and quite dry. The green corn bread is to the upper left corner of the picture next to the plain Indian Bread made of the dry flour corn. Baking on the embers are venison bread (front) and chestnut bread.
Visit my website at: www.hearttohearthcookery.com
Posted in Bread, Chestnuts, Corn, culinary history, food, food history, Green corn, John Heckewelder, Lenape, Native American, Venison | Tags: corn, culinary history, food, food history, foodways, Lenape, Native American
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