leeks-msg – 12/10/09
Period usage of leeks. Recipes.
NOTE: See also the files: root-veg-msg, mushrooms-msg, vegetables-msg, vegetarian-msg, salads-msg, turnips-msg, onions-msg, veg-stuffed-msg.
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From: ddfr at best.com (David Friedman)
Newsgroups: rec.org.sca
Subject: Re: Leeks-- anyone got any recipies?
Date: 8 May 1996 04:54:19 GMT
v081lu33 at ubvms.cc.buffalo.edu wrote:
> My housemate Angus recently came into possession of a large bag full
> of fresh wild leeks, as a result to a little jaunt into the hinterland of
> Buffalo to visit his kin (and ride their horsies!) Anyone have any good
> recipies? (Vegetarian ones?)
>
> --Tristan
---
Here is an old favorite of ours; you could presumably use a vegetable broth.
Funges
Forme of Cury p. 14/A15
Take Funges and pare hem clene and dyce hem. take leke and shred hym small
and do hym to seeÝ in gode broth. color it with safron and do Ý'inne
powdo fort.
1/2 lb mushrooms 1 c beef or chicken broth 1/4 t powder fort (see
introduction p.5)
1 leek 6 threads saffron 1/4 t salt
Wash the vegetables; slice the leek finely and dice the mushrooms. Add
saffron to the broth and bring it to a boil. Add the leek, mushrooms, and
powder fort to the broth, simmer 3-4 minutes, remove from the heat, and
serve.
We prefer to use beef broth, but it is also good with chicken. If you use
a canned broth, remember that some are concentrated and must be diluted
before using. Campbell's beef bouillon or chicken bouillon, for instance,
should be combined with an equal quantity of water.
--
And another that we have only done once:
Buch von Gute Speise
A puree with leeks. Take white leek and cut small and mix well with good
almond milk and with rice meal and boil that well and do not oversalt.
As we did it, with reasonable success:
leeks 3 medium, 10 oz went in
almond milk: 1 c from
almonds 1/4 c
water 1 1/8 c
rice flour 1 T
salt 1/4 t
White and pale green parts of the leeks were chopped up, mixed with almond
milk and rice flour, stirred and heated 18-20 minute over medium heat,
salt added after ten minutes. Came out fine.
---
David/Cariadoc
--
ddfr at best.com
From: rfeld at ids2.idsonline.com (Becky Feld)
Newsgroups: rec.org.sca
Subject: Re: Leeks-- anyone got any recipies?
Date: Wed, 08 May 1996 09:33:49 -0400
Organization: Capital Area Internet Service, Inc.
ddfr at best.com (David Friedman) wrote:
> Funges
> Forme of Cury p. 14/A15
>
> Take Funges and pare hem clene and dyce hem. take leke and shred hym small
> and do hym to seeÝ in gode broth. color it with safron and do Ý'inne
> powdo fort.
>
> 1/2 lb mushrooms 1 c beef or chicken broth 1/4 t powder fort (see
> introduction p.5)
> 1 leek 6 threads saffron 1/4 t salt
>
> Wash the vegetables; slice the leek finely and dice the mushrooms. Add
> saffron to the broth and bring it to a boil. Add the leek, mushrooms, and
> powder fort to the broth, simmer 3-4 minutes, remove from the heat, and
> serve.
>
> We prefer to use beef broth, but it is also good with chicken. If you use
> a canned broth, remember that some are concentrated and must be diluted
> before using. Campbell's beef bouillon or chicken bouillon, for instance,
> should be combined with an equal quantity of water.
Cariadoc seems to have forgotten to include the "recipe" for powder fort.
It is a spice mixture used in a number of period recipies. Different
people use different spice mixtures. Cariadoc's recipe (from his
excellent _Miscelleny_) is: "by weight: 1 part cloves, 1 part mace, 1 part
cubebs, 7 parts cinnamon, 7 parts ginger, and 7 parts pepper, all ground."
I actually prefer a mixture Catarina (Angharad) uses, which is: 1/2 tsp
black pepper, 1/4 tsp white pepper, 1/4 tsp ground cinnamon, 1/4 tsp
ground cardamom, 1/4 tsp ground ginger, 1/8 tsp mace, 1/8 tsp ground
cloves. I usually quadruple the recipe and store it in a small spice jar.
-Rivka
--
Becky Feld at ->---
rfeld at ids2.idsonline.com
http://www.geopages.com/SiliconValley/2851
From: mittle at panix.com (Arval d'Espas Nord)
Newsgroups: rec.org.sca
Subject: Re: Leeks-- anyone got any recipies?
Date: 8 May 1996 11:43:43 -0400
Organization: PANIX Public Access Internet and Unix, NYC
> My housemate Angus recently came into possession of a large bag full
> of fresh wild leeks, as a result to a little jaunt into the hinterland of
> Buffalo to visit his kin (and ride their horsies!) Anyone have any good
> recipies? (Vegetarian ones?)
Are they true leeks or ramps (Italian wild leeks, which look like really
anemic leeks)?
Ramps are a spring delicacy in NYC. They can be steamed or sauteed with a
little butter. If you sautee them, cut off the white bulbs and sautee them
first. When they are nearly done (starting to turn transparent), add the
leaves, cut up into 1 inch sections. Sauteed ramps are amazingly sweet.
The best non-soup recipes I've found for true leeks were published in
Cook's Illustrated magazine about eight months ago. They suggest that
leeks be thoroughly cleaned (immersing them in water for ten minutes helps
a lot), and steamed for 7-10 minutes, until they are nearly soft. Then
they can be grilled, roasted, or braised. When grilled, they tasted sort
of like oniony asparagus.
===========================================================================
Arval d'Espas Nord mittle at panix.com
From: jkrissw at aol.com (JkrissW)
Newsgroups: rec.org.sca
Subject: Re: Leeks-- anyone got any recipies?
Date: 9 May 1996 05:25:56 -0400
lfmdlrt at aol.com (Lfmdlrt) writes:
>You can try a recipe for Potato-Leek soup or Vichy-Soise (sp?), but this
>does call for chicken stock. I'm sure vegetarian cookbooks have an
>alternative.
I have made various soups calling for chicken stock vegetarian by
substituting a vegetable stock. One makes vegetable stock by...
surprise... boiling assorted veggies down to a spongy mass, throwing out
the sodden vegetable "carcasses", and keeping the broth. It can be quite
tasty when using mushrooms, leeks, onions, carrots, etc. (I even used a
couple of beets once and made a borscht.) The trick is to not be stingy
on the vegetables you put in to make the stock, and not be reluctant to
throw them out when done cooking them down.
Daveed of Granada, AoA, CHA
From the Barony of Lyondemere in fair Caid
mka J. Kriss White in smoggy L.A.
jkrissw at aol.com
From: v081lu33 at ubvms.cc.buffalo.edu (TRISTAN CLAIR DE LUNE/KEN MONDSCHEIN)
Newsgroups: rec.org.sca
Subject: Re: Leeks
Date: 8 May 1996 17:16:04 GMT
Organization: University at Buffalo
As a vegetarian substitute for the beef or chicken broth that many
recipes call for, or just as a general seasoning, I use the parve stock
mix. Makes great egg drop soup, etc. Also, no one can actually tell that it's
not chicken stock. Of course, it *does* have sodium and MSG, but no fat...
While not terribly authentic in the most rigorous sense, it, much like
a metal stake anchoring a pavillion, is something you won't notice unless
you check for it...
--Tristan
Date: Wed, 24 Sep 1997 21:48:21 +1000
From: KandL Johnston <woodrose at malvern.starway.net.au>
Subject: Re: SC - Ein Guter Spise
Cathy Harding wrote:
> I am going to be doing a lunch for about 14 people in a couple of weeks and
> thought I would use my latest aquisition ( a copy of ein guter spise).
> This weekend I showed the recipes to one of the persons in charge to see if
> any of the recipes appealed to her. Her observation was that there were few
> or no recipes with vegetables (There are some no meat eaters in the group).
> My question is does anyone know of german vegetable recipes from this time
> period?
<snip>
Another is Leek Greens
600 g Leek whites
30 g rice flour
salt, pepper, nutmeg, basil to taste
Clean leeks and cut into fine rings. Mix in rice flour. Make almond milk by
mixing 75 g Almond powder, 250 ml wine, 1 tsp Almond essence, 1 tsp sugar
together very well. Pour over the leeks with the spices and stew on very low
heat until leeks are done.
Note: we mixed it all up, and set it aside until 20 minutes before serving so
that it went out immediately after cooking.
<snip>
I have more but out of time right now. Hope this helps.
Nicolette
- ---------------------------------------
Rudolf von der Drau and Nicolette Dufay
Baron and Baroness, Stormhold
Date: Fri, 7 Nov 1997 10:35:54 -0500 (EST)
From: LrdRas at aol.com
Subject: SC - Leek dish-problem
<< he recipe used 2
ozs. oatmeal, 1 pint of milk, and 1 lb. leeks. It stood like cold gelled
oatmeal and was very bitter. >>
IIRC, someone mentioned that you used the green portions of the leek also.
When using leeks you should ONLY use the white portion because use of the
green portion imparts a decidedly bitter taste. :-)
Ras
Date: Fri, 07 Nov 1997 11:01:34 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Leek dish-problem
LrdRas at aol.com wrote:
> IIRC, someone mentioned that you used the green portions of the leek also.
> When using leeks you should ONLY use the white portion because use of the
> green portion imparts a decidedly bitter taste. :-)
The pale green portions shouldn't pose too much of a problem. Basically
the tenderer and less fibrous parts of the leek, which include _some_ of
the green, are fine, as long as you don't get too close to the tip,
which is usually dry and tough, as well as bitter. I usually go about an
inch or two beyond the strictly white portion, and have no difficulites
with bitterness. In fact, I usually have people coming into the kitchen
looking for leftovers, generally without success...
You're right, though, since if you don't know how much of the green you
can include, it's safer to use only the white. I've always been
extremely reckless and extremely lucky with things like that. Mostly I
include it to make the color more interesting.
Adamantius
Date: Fri, 7 Nov 1997 21:36:40 -0500 (EST)
From: LrdRas at aol.com
Subject: Re: SC - Leek dish-problem
<< I usually go about an
inch or two beyond the strictly white portion, and have no difficulites
with bitterness. In fact, I usually have people coming into the kitchen
looking for leftovers, generally without success...
>>
You are indeed correct. I also leave an inch or two of the green attached. My
advise was meant to assure a more inexperienced cook would not use the leaves
which were not buried with earth during the leeching process as the leek was
growing . Oftentimes you can tell by carefully inspecting the leek where the
soil line ends and the part exposed to light begins.
Because of shading and other factors such as less light exposure and cooler
temperatures at the base of the plant the first couple of inches can and
should be used. But as with many other skills in the culinary arts such as
pinching, sqeezing or sniffing to determine ripeness of fruits and
vegetables, only experience and time can guarantee correct judgement.
Ras
Date: Mon, 5 Oct 1998 09:09:23 EDT
From: Balano1 at aol.com
Subject: Re: SC - leeks recipe
The following from To The Kings Taste was a hit with all! No wine and we
couldn't bear to discard all the greens but it was awesome!
Mushrooms and Leeks - To The Kings Taste
Serves 4-6
8 small leeks 1/8 tsp. saffron
3 Tbsp. butter 1/2 tsp. minced fresh ginger
1 1/2 lbs. mushrooms, quartered Buerre Manie: 3 tsp. butter combined with 3
Tbsp. white flour
1 cup vegetable or chicken stock Salt & Pepper
1/2 tsp. brown sugar
1) Wash leeks carefully and slice them into rings, discarding roots and greens
2) SautŽ leeks in butter in a large heavy skillet until they begin to wilt.
Then add mushrooms and toss to coat.
3) Combine stock, sugar, saffron, ginger and pour this liquid over vegetables.
4) Simmer covered in the pot for about 2 minutes.
5) Add Buerre manie, stirring rapidly over a low flame until the liquid
thickens and vegetables are evenly glazed.
6) Add salt and pepper to taste.
- Sister Mary
Date: Tue, 25 May 1999 17:54:48 -0500
From: Rayne or Richard <PRIDEelectric at centuryinter.net>
Subject: Re: SC - Quick source check...
Ben Engelsberg wrote:
> Anyone have a reference handy documenting leeks?
Not sure if this is an "acceptable source" to the group (haven't been on long
enough to figure this part out), but my "History of Food" by Toussaint-Samat
says on page 69, para 4:
"The Allium genus includes onions and leeks (very popular in the Middle Ages) as
well as shallots, once thought to be a distinct species, Allium ascalonicum,
which was brought to Western Europe during the Crusades. In fact shallots were
known before that period, but they do not exist in the wild state; perhaps they
are a mutation of the onion."
Hope this helps until someone with "real knowledge" jumps in.
THLady Rayne
Date: Tue, 25 May 1999 20:45:55 -0400
From: snowfire at mail.snet.net
Subject: Re: SC - About Leeks
Ben Engelsberg wrote:
> Anyone have a reference handy documenting leeks?
In 640AD leeks were declared our national emblem in Wales after the Welsh victory over the Saxons. Welsh warriors wore leeks to identify each other during the battle. Welsh Leek (and Lamb) Stew harkens back to this time (at least).
To verify refer to books on Welsh history.
Elysant
Date: Tue, 25 May 1999 19:39:23 -0700 (MST)
From: Ben Engelsberg <bengels at chronic.lpl.arizona.edu>
Subject: SC - Leek Terrine
Thanks for all of the replies to my misposted leek question.
Since you all were nice enough to answer that misaddressed question
(Before the friends it was supposed to did, even), I'm going to share
another interesting recipe...
This recipe is from a nonperiod source, but I suspect that it is perfectly
period, as it uses no non-period ingredients, tools, or methods, with the
exception of some plastic wrap, for which a number of period replacements
can no doubt be found.
The recipe is from _Cooking at Home With a Four-Star Chef_, by
Jean-Georges Vongerichten, and Mark Bittman. Copyright is certainly
theirs.
You will need: A narrow rectangular mold, approximately the same length
as your leeks, though you can trim th eleeks down to fit. 14" long by 3"
high should work fine.
LEEK TERRINE
5 to 6 pounds leeks (preferably the more delicate leeks of spring)
salt and freshly ground pepper.
Any vinaigrette, or extra-virgin olive oil and lemon juice.
(Substitute Verjuice, or other sour citrus, perhaps)
Prep steps:
1) Set a large pot of salted water to boil. Leaving the root ends of the
leeks intact, split the leeks almost to the root. Trim off any hard green
part, and wash well. Use string to tie the leeks into 4 bundles; this
will help prevent them from falling apart. Plunge leeks into boiling
water and cook until very tender, about 20 minutes. When done, a
thin-bladed knife will pierce them easily.
2) Drain the leeks and let them cool for about 5 minutes. Line your mold
(14"x3"x3") with enough plastic wrap to fold over the top.
3) Trim the root ends from the leeks. If the leeks are an inch thick or
more in diameter, split them in half; if not, leave them whole. Make one
layer of leeks with the white ends facing towards you; then one with the
white ends away from you. Repeat, alternating directions, until all leeks
are used. You can go about an inch over the top of the mold, but no more.
4) Bring the plastic wrap up over the top of the leeks, but leave an
opening for liquid to run out. Place a flat piece of wood (or heavy
cardboard) which will fit snugly inside the mold on top of the leeks.
Place two or three custard cups or ramekins on a baking sheet with a lip,
and invert the mold so that the wood or cardboard rests directly on the
cups; you want to elevate the mold a bit over the baking sheet so the
liquid drains away from the terrine.
5) Chill for 24 hours. Invert the terrine so that it is right side up.
You will note that the leeks are packed almost as solid as a brick.
6) Invert the mold again, this time on a cutting board; then unmold, but
leave wrapped. Trim ragged edges, and slice. remove plastic bits from
each portion, sprinkle with salt and pepper, and dress with
oil/vinaigrette.
This will keep several days, wrapped and refrigerated.
- ----
My comments:
This recipe works, apparently, because of the amazing amount of natural
gelatin (pectin?) present in leeks. It might be interesting to
intersperce some sort of flavoring, such as dried fruit, spices, or
garlic, in with the leeks.
I've prepared this mundanely with excellent results.
Any comments on using it in period?
Date: Wed, 26 May 1999 11:42:50 CEST
From: "Christina van Tets" <cjvt at hotmail.com>
Subject: SC - leeks, tavern food and galingale
For non-culinary documentation of leeks, you could try the CA on gardening
(sorry, it's still in a box somewhere): I think it gives details on early
etymology of gardens, and indicates the importance that leeks held at that,
even among the non-Welsh. Also you could try a Germanic etymological
dictionary (that the words for garlic and chives are variants on the basic
word for leek in German and Dutch I find interesting in itself - it would
imply that the leek was in use prior to the sound shift which split Dutch
from German in about 500 AD - did the Goths use leeks??).
<snip of tavern food info>
Cairistiona
Date: Tue, 26 Oct 1999 18:55:00 EDT
From: LrdRas at aol.com
Subject: SC - Recipe 4-Weekend of Wisdom
WHITE LEEK BRUET
Copyright 1999 L. J. Spencer, Jr.
>From Du Fait de Cuisine. Translated by Elizabeth Cook
(This bruet was vary well received. It is subtle yet delicious. Recommended).
Makes 8 servings.
TRANSLATION: To make white leeks, he who is in charge of them should arrange
that he has his leeks and slice them small and wash them very well and put to
boil. And take a good piece of salt chine of pork, and clean it very well and
put it to boil therewith; and when they are well boiled take them out onto
fair and clean tables, and let them save the broth in which they were boiled,
and let there be a good mortar full of blanched almonds, and then take the
broth in which the said leeks have boiled and draw up the almonds with it,
and if there is not enough of the said broth take beef or mutton broth -- and
take care that it is not too salty; and then afterward put your bruet to boil
in a fair and clean pot. And then take two fair and clean knives and chop
your leeks, and then take them and bray them in a mortar; and, being brayed,
put them into your broth, of almonds as much as water, to boil. And the leeks
being boiled, when it comes to the side board put your meat on fair serving
dishes and then the said broth of the said leeks put on top.
2 Leeks, white part only
1/4 lb. Salt pork, sliced thinly
1 cp. blanched Almonds, ground finely
Good broth (See Note)
Salt, to taste
1 cp. Almonds
1 cp. Water
Slice leeks into rounds. Rinse well to remove silt and sand. Put leeks into a
pot. Cover with water.
Rinse salt pork well. Add to leeks. Bring to a boil. Reduce heat to medium
and continue cooking until leeks are tender and pork is cooked through.
Reserving stock, drain leeks. Measure reserved stock and add good broth to
make 1 qt. stock. Bring stock to a boil. Turn off heat. Mix almonds with
stock. Salt to taste.
Separate pork from leeks then using 2 knives finely chop leeks. Mash leeks in
a mortar. Stir leeks into broth. (You can eliminate chopping if a food
processor is used for this step.) Add leeks to stock and pour over meat. Add
almonds and water. Simmer 20 minutes. Pour leek mixture over salt pork.
Serve.
Ras
Date: Thu, 28 Oct 1999 16:00:27 GMT
From: "Liam Fisher" <macdairi at hotmail.com>
Subject: Re: SC - Recipe 4-Weekend of Wisdom
>Ras wrote (edited):
> WHITE LEEK BRUET
>Copyright 1999 L. J. Spencer, Jr.
>From Du Fait de Cuisine. Translated by Elizabeth Cook
>Makes 8 servings
>2 Leeks, white part only
>1/4 lb. Salt pork, sliced thinly
>1 cp. blanched Almonds, ground finely
>Good broth (See Note)
>Salt, to taste
>1 cp. Almonds
>1 cp. Water
>------------
> I wondered what the note was for the 'good broth' and approx. how
>much did you use?
Good beef broth, and used enough to make the desired amount, I can't
remember exactly...enough to add flavor and still be able to taste
the leeks, really.
> How are the '1 cp. Almonds' prepared? Toasted? Skinned? Slivered?
>Sliced?
>Coarsely chopped? Whole?
I had intended to sprinkle skinned and slivered almonds over the
bowls as they went out to the table, but at the moment of serving
I forgot about it as my mind was on the Rissoles and the torment
of the Filo dough. (I never spell that one right...) The almonds
that went into the bruet itself were ground to the best of my ability at the
time.
> Overall this recipe sounds a lot like a leek and pork soup garnished
>with almonds. Is this what you achieved? If this was >cooked down a lot
>it would be more like leeks, pork and almonds as a >thicker 'pottage'. I
>can't tell from reading the recipe alone. Could >you please share a little
>more insight? I'm
>really quite intrigued by this dish and would like to try making it some
>time soon.
well, in serving it is meant that you extract the meat from the leeks and
prepare the almonds and leek mixture separately and pour it over the cooked
salt pork. In reading the original (which I need ANOTHER copy of as my
hotmail dumped it...can someone re-send it to me?) I had some ideas in my
head but lost them becasuse I can't review the original. I'll post more
ideas once I get a new copy. I think Bruet were meant to be a "meat with
sauce" kind of situation.
I also inadvertently went a little lighter on the leeks than Ras' redaction
intended, but it still came out ok. If you cooked it down
for a while, it would be a heavier pottage, but I don't think it was
intended as such. I would also use more pork and leeks than this one did
and add the almonds towards the end if making a pottage from it, as I think
the almond flavor is a vital component and shouldn't be cooked away too
much.
Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG
Date: Tue, 29 Aug 2000 14:33:35 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - oop - Brewer's Casserole
LrdRas at aol.com wrote:
> How does one shred a leek? Lengthwise? Crosswise? IMNTK.
IMNTK? There's an acronym I've never seen before. I managed not to know?
Leeks are often split lengthwise or quartered to make it easier to
remove sand and such from between the leaves. Standard wisdom, such as
it is, involves trimming off some of the tough green leaves, rinsing and
then soaking the leek, either split or whole, depending on how you
intend to cook it, in a tall container like a coffeepot, upside-down so
gravity does the work, then rinsing again. If you've split or quartered
your leek, you can then cut your leek into one-or-two-inch lengths, then
shred those pieces lengthwise.
Adamantius
Date: 10 Mar 00 15:25:45 EST
From: Nora Siri Bock <heathentart at usa.net>
To: sca-arts at raven.cc.ukans.edu
Subject: Re: [Re: cookbooks and leeks]
"Melanie Wilson" <MelanieWilson at bigfoot.com> wrote:
> >BTW, slice your leeks straight down the middle the long way, seperate the
leaves.
> Interesting why do you slice that way ? I slice the outer layer & remove
> only that way, chop leaves off then slice crossways.
> Mel
Leeks <at least, as they're cultivated in the U.S.> are grown in a sandy soil,
and this gets between the the layers of leaves. Americans love tender leeks
with white bottoms <no facetious remarks, please> and we plant them much
deeper for that purpose.
This method also ensures that we have to wash them well, to remove all the
soil. So we split them lengthwise, separating each leaf, wash it clean, then
chop to size.
The European leeks I've seen when traveling are much bigger, and more green
with less white stalk to them.
Nora
Date: Fri, 10 Mar 2000 15:47:13 EST
From: <LrdRas at aol.com>
To: sca-arts at raven.cc.ukans.edu
Subject: Re: cookbooks and leeks
MelanieWilson at bigfoot.com writes:
<< Interesting why do you slice that way ? >>
Probably for the same reason you slice your way. To make sure that all the
sand is removed. When the root end is cut off, then the coarse green part
then sliced length wise all the pieces can be easily separated in the rinse
water and cleaned easier. After a few finishing swishes the lengths can be
picked up by the bundle and then easily sliced. cross ways. I have (and do)
slice then cross ways occasionally but find it much easier to clean and slice
the other way when dealing with large numbers of leeks.
Ras
Date: Fri, 10 Mar 2000 16:09:55 EST
From: <LrdRas at aol.com>
To: sca-arts at raven.cc.ukans.edu
Subject: Re: [Re: cookbooks and leeks]
MelanieWilson at bigfoot.com writes:
<< OK so this is modern rather than historical?
Mel >>
Who knows? I have seen no references that I can recall that gives specific
details as to how to chop your leeks. Even if a single recipe did mention
either way it would only be documentable for that particular recipe and might
have been mentioned because it was 'unique' and needed clarifying. All in all
I really don't think we 'know' which way it was done more often. A good rule
of thumb would be to use whatever method you feel comfortable with unless the
recipe clearly indicates a specific method.
Ras
Date: Thu, 16 Mar 2000 15:36:20 -0700
From: Mary Hysong <ladymari at cybertrails.com>
To: sca-arts at raven.cc.ukans.edu
Subject: Re: LEEKS
Seton1355 at aol.com wrote:
> Why would leeks be grown differently here than in the UK? Doesn't the plant
> have the same growing requirements no mater where it is grown?
> P
Sometimes plants are grown in different ways for differing end results.
They still get the same climate and soil they need, but some culteral
practices are different. Leeks are basically like big green onions.
But some people like a long white part on their onions and leeks and
throw away the green part. So, if thats the market demand, ones with
long white parts sell and ones with too much green don't. The white part
is because it's been shaded and doesn't contain any chlorophyll like the
parts that get sun. So if you want a long white part you plant in the
bottom of a deep trench and gradually fill the trench in as the plants
grow, thus leeks in some places have a lot of dirt in them.
Mairi, ATenveldt.
Date: Sun, 01 Oct 2000 11:11:12 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Easy period soups?
Stefan li Rous wrote:
> Okay, leeks I've seen and used a few, but which is the "tender part"?
The white and the pale green parts are generally more tender and less
fibrous than the dark green portions.
Adamantius
Date: Mon, 29 Oct 2007 22:29:20 -0400
From: Daniel Myers <edoard at medievalcookery.com>
Subject: Re: [Sca-cooks] Searching for Period Italian Leek Soup recipe
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
I'm a little slow in replying, but how about this?
105. LEEK POTTAGE. You must take leeks, well-peeled, and washed and
cleaned the night before, set them to soak in an earthen bowl filled
with water, in the night air; and let them be this way all night
until the morning; and then give them a boil, moderately, because
they are very difficult to cook; and when they are well-boiled, press
them a great deal between two chopping blocks, and gently fry them
with the fat of good bacon; and do not cast salt upon them; and when
they are well gently fried, set them to cook in a little good broth
which is fatty; and then take almond milk and cast it in the pot and
cook it until it is quite thick; and when it is thick, taste it for
salt, and if it lacks salt cast it in; and then prepare dishes, and
[cast] upon them sugar and cinnamon. [Libre del Coch, R. Carroll-
Mann (trans.)]
The others I've found all seem to call for adding fish:
xlv - For to make Blawnche Perrye. Take the Whyte of the lekys, an
sethe hem in a potte, an presse hem vp, and hacke hem smal on a bord.
An nym gode Almaunde Mylke, an a lytil of Rys, an do alle thes to-
gederys, an sethe an stere it wyl, an do ther-to Sugre or hony, an
dresse it yn; thanne take powderd Elys, an sethe hem in fayre Water,
and broyle hem, an kytte hem in long pecys. And ley .ij. or .iij. in
a dysshe, and putte thin (Note: Thine.) perrey in a-nother dysshe, an
serue the to dysshys to-gederys as Venysoun with Furmenty. [Two
Fifteenth-Century Cookery-Books]
Blanche porrey. Take blanche almondes, And grinde hem, and drawe hem
with sugur water thorgh a streynour into a good stuff mylke into a
potte; and then take the white of lekes, and hew hem small, and
grynde hem in a morter with brede; and then cast al to the mylke into
the potte, and caste therto sugur and salt, and lete boyle; And seth
feyre poudrid eles in faire water ynowe, and broile hem on a gredren;
and kut hem in faire longe peces, and ley two or thre in a dissh
togidre as ye do veneson with ffurmenty, And serue it forthe. [Two
Fifteenth-Century Cookery-Books]
Whisked (?) greens. Bring the white of leeks, chopped finely, boiled
and drained, again to the boil with wine and some water. Cook salmon
in it, and onion, well fried, and dried herring. Add saffron, pepper
and salt and let cool. [Wel ende edelike spijse, C. Muusers (trans.)]
Viandier is oh so helpful here as he says everyone knows how to make
leek soup, so he doesn't give a real recipe:
Of other small pottages. Small pottages such as greens of chard;
cabbages; turnips; leeks; veal with Yellow [Sauce]; pottages of
scallions without anything else; peas; milled, pounded or sieved
beans with or without the pod; pork intestine; soup with pork pluck
(women are mistresses of it, and each knows how to make it); and
tripes ? these I have not put in my viandier, for one knows well how
they should be eaten. [Le Viandier de Taillevent, J. Prescott (trans.)]
- Doc
<the end>