garlic-msg - 11/7/10

Medieval use of garlic. Storing garlic. Recipes.

NOTE: See also the files: mustard-msg, spices-msg, capers-msg, herbs-msg, herbs-cooking-msg, seeds-msg, ovens-msg.

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NOTICE -

This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I  have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.

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Please  respect the time  and  efforts of  those who have written  these messages. The  copyright status  of these messages  is  unclear  at this time. If  information  is  published  from  these  messages, please give credit to the originator(s).

Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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I would encourage all cooks to remember the wise words of Ruperto de Nola:
"And there are also many who grease it with garlic and oil. But each one
cooks it according to his appetite. Because there are many lords who do
not eat garlic and oil, and others who do eat it."
-- 
Brighid ni Chiarain


From: g_duperault at venus.twu.edu
Newsgroups: rec.org.sca
Subject: re:feast formats
Date: 8 Nov 93 11:24:46 +600
Organization: Texas Woman's University

Good gentles,
	Someone asked about baked garlic as an appetizer.  The recipe is
simple. Take the biggest head of garlic you can get and bake it at about 325
until it's done. (About an hour).  Serve as is. The guests peel off a clove and
squeeze out the soft paste onto bread or crackers, or whatever. (From Jeff
Smith's _The Frugal Gourmet_)
	In my experience the garlic has been rather hot to handle straight out
of the oven, rather sticky to squeeze onto bread, and does not reheat or keep
for leftovers --it gets dry.  But real yummy!
	FYI Jeff Smith's _The Frugal Gourmet Cooks Three Ancient Cuisines_ is
not a bad source for modern Greek and Roman foods.  I've made a few Greek
students less homesick....I've also used it to compare medieval recipes
against, for things like amounts and cooking times. AND, he recommends Apicus
in his bibliography. (I believe there are some modern adaptations --not weird,
just using modern measures, etc.--in the collection, too.)

				Avwye


Newsgroups: rec.org.sca
From: tabron at binah.cc.brandeis.edu
Subject: Re: Baked Garlic  (re: Feast Formats)
Organization: Brandeis University
Date: Tue, 16 Nov 1993 20:01:08 GMT

PBOYNTON%SESCVA at snybufva.CS.snybuf.EDU (ROWENA NI DHONNCHAIDH) writes:
[snip]
>	Sigh...    I'm a little paranoid about what the cooks want to do with
>garlic now.   (And about whether the cooks have done those recipes in school
>issue aluminum pots!)    Rowena
>
You needn't be afraid, as long as you DO NOT BREAK THE SKIN of the garlic
cloves! Wonderfully ambrosial nectar that no one will ever be able to identify
as garlic soup can be made in any sort of pot, but if you break the skin the
garlic oils will escape and become hideous, rather than being gently cooked.

I have a recipe for garlic soup (soupe d'ail) I got from a Michael Field
cookbook and his claim is perfectly true: people who claim they hate garlic or
cannot eat it will never be able to identify the resulting wonderful stuff as
basically only chicken stock and garlic.

Raedwynn aet thaem Grenan Wuda
Dark Horde


From: "Philip W. Troy" <troy at asan.com>
To: sca-cooks at eden.com
Date: Thu, 10 Apr 1997 10:18:42 -0400
Subject: sca-cooks Re: Garlic

Mark Harris wrote:
> So, was garlic used in medieval cooking? How? As a seasoning
> cooked into foods? Squeezed on top of foods? Today roasted
> garlic seems to be a fad in some areas. Is there any evidence
> of roasted garlic then? Was it grown all over or just around
> the Mediterranean?

Garlic was grown all over Europe. It doesn't seem to figure especially
heavily in court cookery, but it may have been used extensively in
lower-class households. Recipes survive for Aquapatys, a dish of
semi-pureed, boiled garlic, served on toast sops, and for Sawse Madame,
which is a stuffing of fruit (i.e.grapes) and garlic cloves, roasted
inside poultry and made into a sauce with the drippings. This last is a
favorite of mine. Plain roasted garlic sounds vaguely Provencale to me;
I haven't heard of any evidence of its periodicity, but that means
nothing.

>    Stefan li Rous

Adamantius


From: L Herr-Gelatt and J R Gelatt <liontamr at postoffice.ptd.net>
Date: Fri, 2 May 1997 16:22:20 -0500 (CDT)
Subject: SC - Re: sca-cooks V1 #102

>Lasairina at aol.com wrote:
>
>> Actually, preserving garlic cloves in oil is okay, and the oil is wonderful
>> for cooking after the cloves are used up.  Graham Kerr uses it frequently in
>> recipes.  I, too, would be a little leary if it fizzed, though.  Can oil
>> ferment?
>
>Not as such. Garlic can, though. One of the things you need to watch out
>for is the fact that garlic can apparently harbor botulism, which is why
>the commercial processed garlic in refrigerated jars is packed with
>either citric or ascorbic acid. I was interested in the fact that a
>comment was made about garlic reacting with vinegar: I know some
>interesting colors are sometimes produced this way, but it hadn't
>occurred to me this might be dangerous. 
>
>I have had good results with cooking peeled garlic cloves VERY gently in
>olive oil, without browning, until soft. While still hot I pour it into
>a sterile canning jar and seal it up. This will keep for a reasonably
>long time; I would guess six months or so, or longer if refrigerated.
>The oil is good for just about anything that might use olive oil or
>garlic, and the garlic is exceptional spread on home-made croutons (not
>that silly bread kibble McDonald's put on Caesar salad).
>
>Adamantius   
>> 
>> Garlic in vinegar is the bad one, so I've heard.  For some reason, the acid
>> in the vinegar reacts badly with the garlic, which then reacts very badly
>> with you....
>> 
>> Lassar Fhina

Actually, I believe that garlic should be blanched in boiling water first,
then used in these preparations. It then loses relatively little of the
flavor or texture, doesn't change color, and still does it's wonderful job.
The brief boil (and then plunge into very cold water) takes care of the
worry of bitterness due to excessive cooking AND any nasty bugs lurking
therein, which may cause it to ferment or expose you to unbeneficial
organisms. Garlic is then perfectly safe to preserve and use as a flavoring
agent just like raw herbs in vinegar or oil. That's the method I prefer.

Another way to make garlic vinegar or oil safely is to heat the oil or
vinegar with the garlic in it, then allow it to cool. This produces a
harsher but faster flavor meld than when simply allowed to mellow together,
but if heated high enough, the germs would die.

I'm not claiming any period sources here, but of all the recipes I've read
for herbed oils and vinegars, Garlic is singled out as the ingredient to
take extra care of. I have successfully made both garlic oil and garlic
vinegar without any problem by blanching first.

Really, any process that heats the garlic enough to kill lurking organisms
would be a safe treatment for longterm storage of garlic. However: in case
anyone is inclined to get hysterical, raw garlic is perfectly safe when kept
in the usual proscribed methed: loose or loosley covered, not airtight, and
either chilled or room temperature so long as the buds are firm and creamy
white or greenish white. It is the storage in a mostly airless environment
(say, when covered with oil or vinegar or whole/chopped and cold packed raw
without preservatives) that spells trouble. You'd get a bacteria cocktail.

And now that I've done my job and selfishly murdered your appetites, I can
now rest in the knowledge that we can all eat garlic safely. Well, except
for those of us with extraordinarily long canines.

Aoife


From: "Philip W. Troy" <troy at asan.com>
Date: Fri, 02 May 1997 10:25:55 -0400
Subject: Re: SC - Two questions...

Lasairina at aol.com wrote:
> Actually, preserving garlic cloves in oil is okay, and the oil is wonderful
> for cooking after the cloves are used up.  Graham Kerr uses it frequently in
> recipes.  I, too, would be a little leary if it fizzed, though.  Can oil
> ferment?

Not as such. Garlic can, though. One of the things you need to watch out
for is the fact that garlic can apparently harbor botulism, which is why
the commercial processed garlic in refrigerated jars is packed with
either citric or ascorbic acid. I was interested in the fact that a
comment was made about garlic reacting with vinegar: I know some
interesting colors are sometimes produced this way, but it hadn't
occurred to me this might be dangerous. 

I have had good results with cooking peeled garlic cloves VERY gently in
olive oil, without browning, until soft. While still hot I pour it into
a sterile canning jar and seal it up. This will keep for a reasonably
long time; I would guess six months or so, or longer if refrigerated.
The oil is good for just about anything that might use olive oil or
garlic, and the garlic is exceptional spread on home-made croutons (not
that silly bread kibble McDonald's put on Caesar salad).

Adamantius   


Date: 7 Nov 1997 12:06:28 -0800
From: "Marisa Herzog" <marisa_herzog at macmail.ucsc.edu>
Subject: Re: SC - for bread-smearing

Oh goody, the doctor just told my wife she is to eat at least a clove of
garlic each day, appropriately mixed into some other food.  Since she
likes garlic anyway, this will be great.
<snip>

the roasted garlic is also yummy all by itself- and you don't have to have one
of those fancy roaster thingies, I just use a covered corningware dish.
take most of the husk off the head of garlic, trim the top a bit, drip a nice
bit of olive oil over it, sprinkle a bit of salt and pepper, vinegar or other
herbs optional(rosemary is nice).  Bake in a covered dish at 250 for an hour
or so- when the cloves start bursting out the top of the husks it is done. 
you can try to be neat and pull the cloves out with a little fork, or you can
just pull off the husked cloves and squeeze them onto the bread like little
condiment packages.
this is definitely happy food.
- -brid


Date: Fri, 7 Nov 1997 14:28:41 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - for bread-smearing

>the roasted garlic is also yummy all by itself- and you don't have to have
>one of those fancy roaster thingies, I just use a covered corningware dish.
<snip>
>-brid

Try standing them in some chicken broth while you roast them.  It is a
technique I got from the now defunct Portobello Road Restaurant.

Bear


Date: Tue, 06 Jan 1998 10:28:49 -0800From: "Crystal A. Isaac" <crystal at pdr-is.com>Subject: SC - Roasted garlicRoasted garlic is a wonderful thing. I though there was a adpated recipefor it inL. Sass's _To the King's Taste_. Is that recipe wrong? I know the bookis not perfect, but it certialnly seems like roasted garlic should bewithin medieval cookery.I'll look it up later if nobody beats me to it.Crystal of the Westermark

Date: Tue, 06 Jan 1998 18:41:19 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: SC - Aquapatys = roasted garlic?

> Roasted garlic is a wonderful thing. I though there was a adapted recipe
> for it in
> L. Sass's _To the King's Taste_. Is that recipe wrong? I know the book
> is not perfect, but it certialnly seems like roasted garlic should be
> within medieval cookery.
>
> Crystal of the Westermark

I agree, roasted garlic is a terrific thing. I am fairly certain,
though, that the recipe in TTKT is for aquapatys, from the Forme of
Cury [#77]. It is boiled garlic, which, while tender and yummy, is a bit
different from roasted garlic, lacking the characteristic caramel brown
and the garlicky/nutty flavor.

Adamantius


From: James and/or Nancy Gilly <KatieMorag at worldnet.att.net>
Date: Sat, 10 Jan 1998 11:45:05 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: SC - Aquapatys

Some one was asking for the boiled garlic recipe from To The King's
Taste.

Aquapatys [from: Forme of Cury, #77]

Pill garlec and cast it in a pot with water and oile and seeth it.  Do
thereto safron, salt, and powdor-fort and dress it forth hool.

Boiled Garlic.

Peel garlic.  Cast it into a pot with water and oil, and boil it.  Add
saffron, salt and strong powder.  Serve it forth whole.

Sass's version.

1 cup water
cloves of 6 bulbs of garlic, peeled
3 tablespoons of butter or oil
1/8 teaspoon saffron
1/8 teaspoon salt
1/4 teaspoon cinnamon
pinch mace
garnish: 1 tablespoon minced fresh parsley

1.  Bring water to a boil.
2.  Add garlic cloves, butter or oil, saffron, salt, cinnamon, and mace.
3.  Cover and cook over medium flame about 7 minutes or until garlic is
easily pierced with a fork.
4.  Drain and serve with a garnish of parsley.

Serves 4-6


Date: Mon, 4 May 1998 10:21:09 -0700 (PDT)From: Russell Gilman-Hunt <conchobar at rocketmail.com>Subject: SC - garlic in British IslesThe esteemed and lovely margali wrote:>The only thing that really pops into my mind- when did garlic get into>common use in the British Isles? I seem to think that onions were used more>often, being local and traditional with game birds...and the use of garlic>wasn't prevalent in W.W.II[my dad is here and he spent several months there>before the war, and again afterwards-the wonders of a military career. I>just asked him and he really doesn't remember garlic, but lots of onions,>parsley, marjoram, thyme, horseradish and pepper.]My notes for "Early Medieval Ireland 400-1200" by Da/ibhi/ O/ Cro/ini/n,says that both wild garlic and celery must be supplied to all sickpeople, as much as they want.  (p 98) I think he said it was in theBrehon Laws.Conchobar

Date: Wed, 6 May 1998 14:52:27 -0700
From: david friedman <ddfr at best.com>
Subject: SC - Garlic in British Isles (was: rasher/game birds)

At 4:01 PM -0400 5/1/98, marilyn traber wrote:
>The only thing that really pops into my mind- when did garlic get into
>common use in the British Isles? I seem to think that onions were used more
>often, being local and traditional with game birds...and the use of garlic
>wasn't prevalent in W.W.II...

You certainly get garlic referred to repeatedly in 14th-century English
recipes, as flavoring in various dishes and even as a vegetable on its own:
aquapatys (from Forme of Cury) is boiled garlic with seasonings, served
forth hot.  The word garlic is Anglo-Saxon, meaning (if I remember
correctly) spear-onion.

Elizabeth/Betty Cook


Date: Wed, 6 May 1998 23:17:51 EDT
From: LrdRas <LrdRas at aol.com>
Subject: SC - Garlic-Varieties

Went  searching through my gardening/plant books. Here is what I came up
with:

There are  four types of garlic:

1. Italian: lg. white heads that contain about 15 cloves; mild flavor.
2. Tahitian: lg. heads; spongy texture; mold flavor.
3. Spanish: not as lg. as Italian garlic; sharp flavor; purplish color.
4. Elephant: giant cloves (single clove may be larger than a regular head of
garlic); Very mild flavor;

Ras


Date: Mon, 11 May 1998 16:05:27 -0700
From: david friedman <ddfr at best.com>
Subject: Re: SC - Garlic in British Isles

I mentioned aquapatys; Stefan li Rous wrote:
>Can you send me a copy of this aquapatys?

The source is:  _Curye on Inglysch: English Culinary Manuscripts of the
Fourteenth Century (Including the Forme of Cury)_, edited by Constance B.
Hieatt and Sharon Butler, published for the Early English Text Society by
the Oxford University Press, 1985.

Aquapatys.  Pill garlec and cast it in a pot with water and oile and
see(th) it.  Do (th)erto safroun, salt, and powdour fort and dresse it
forth hoot. [end of original; thorns replaced with (th)]

I don't have a worked-out version; the only term I can see that needs
explaining is powder fort, strong spice powder.  You occasionally see
recipes saying something like "Add powder fort or ginger and pepper", which
gives some idea of what it is like.  We keep a jar of our own guess at
powder fort on the shelf; it is mostly cinnamon, ginger, and pepper, with a
little cloves, mace, and cubebs.

Elizabeth/Betty Cook


Date: Sun, 27 Sep 1998 17:35:00 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - garlic, chicken

Stefan says,
>>And I would be interested in additional good period recipes using garlic.
 It does look like baked garlic is a modern invention though. :-(<<

Garlic sauce for all meats: take the garlic and cook it in the embers, then
pound it thoroughly and add raw garlic and crumb of bread, and sweet spices,
and broth; and mix everything together and boil it a little; and serve it
hot.

Frati, Ludovico, Libro de cucina del secolo XVI, as presented in Redon, The
Medieval Kitchen

So, garlic was ember baked.  We know that boiled garlic (aquapatys) was
served as a dish.  It may be inferred, but not proven that ember baked
garlic could have been served as a dish.

A modern method for preparing garlic combines the two.  Put chicken broth in
a dish to provide about 1 inch depth.  Cut the tops from an appropriate
number of bulbs of garlic and stand then top down in the broth.  Bake at 300
degrees F for about an hour or until soft.

Bear


Date: Tue, 13 Apr 1999 08:21:04 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - My latest feast (and a few comments)

And it came to pass on 13 Apr 99,, that Stefan li Rous wrote:
> We did have a discussion on this
> list a year or two ago about whether roasted garlic was period or
> not. I don't think anyone gave any evidence that it was, then.

I don't remember if I was on the list then.  Possibly not.  Was the
question whether roasting heads of garlic is a documentable technique
or if the resulting puree was used alone as a condiment?  The answer to
the first question is "yes".  I know of a couple of recipes (sauces and
pottages, I think) which use roasted garlic as an ingredient.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Tue, 13 Apr 1999 09:47:52 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - My latest feast (and a few comments)

Stefan li Rous wrote:
> I haven't looked in "The Medieval Kitchen" yet. Feel free to tell me
> to go look there, but this roasted garlic spread sounds interesting
> and I'd love to hear more details. We did have a discussion on this
> list a year or two ago about whether roasted garlic was period or
> not. I don't think anyone gave any evidence that it was, then.

I remember that conversation, and all I could think of at the time was
the 14th-century English aquapatys dish of boiled garlic on sops. If the
roasted garlic spread is the stuff I'm thinking of, this is agliata
(roasted garlic sauce 2) from Ludovico Frati's [modern] edition called
Libro di cucina del secolo XIV. It calls for roasted garlic to be
pounded in a mortar with raw garlic, breadcrumbs, sweet spices, and
broth, then boiled and served hot.

Now while this stuff appears to have been more a sauce than a spread,
there are modern precedents for such gloriously garlicky sauces as
rouille (classic garnish for bouillabaise) to be spread on a piece of
toasted crouton and floated in the soup.

On the other hand, I could be completely off as to the original source recipe...

Adamantius


Date: Wed, 14 Apr 1999 01:44:34 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Roasted garlic  was  my latest feast

Lady Brighid ni Chiarain wrote:
>> I know of a couple of recipes
>> (sauces and pottages, I think) which use roasted garlic as an ingredient.
>
> Recipes please!
>
> Lucretzia

Recipes are from the 1529 edition of Ruperto de Nola's _Libro de
Guisados_.  Translations are mine.

ALMODROTE QUE ES CAPIROTADA

Hodgepodge which is "Capirotada"

[Note: I can't translate "Capirotada".  I have various recipes for this dish, all of which involve layers of birds, bread, and sometimes cheese (except for a
Lenten version using truffles).  It is mentioned in the 1423 carving manual
_Arte Cisoria_ as one of the standard recipes for preparing fowl.]

        You shall take partridges and after they have been well plucked put them
between the embers and when they have been there for the space of a
paternoster, take them out and clean everything off them and roast them and
baste them sufficiently with your lard and when they are roasted, cut them as
if to make portions of them, and then grate good cheese of Aragon that is fine,
and take two whole heads of garlic roasted between the embers and then peel
them very well and cleanly and pound them in a mortar, and then put the
cheese in the mortar, and resume pounding it all together, and while you are
pounding them cast a good spoonful of lard into the mortar, with some egg
yolks, and pound it all together, and when it is all well pounded, dissolve it
with good mutton broth that is half cooled, because if it were very hot it would
consume the cheese, and then make slices of bread and toast them and scrape
off the burnt parts and then scald or soak these toasted slices of bread with
good mutton broth in an earthenware bowl or a deep plate, and then take them
out and put them on a large plate, all around; in this manner: a layer of bread
slice and another of partridges, and in this manner fill up the plate with a
platform of bread slices and another of partridges, and when the plate is full
cast the almodrote on top of it all and then take melted lard and scatter it over the plate.

SALSA BIZA PARA DIEZ ESCUDILLAS

"Biza" Sauce for Ten Dishes

        You must take three pounds of peeled almonds and pound them well in a
mortar; and then dissolve them with good chicken broth; and and make it pass
through a hair sieve, in such a manner that the milk comes out well; then set it
aside and then take the livers of ducks or hens, and pound them in a mortar;
then take three or four heads of garlic roasted in the embers and pound them
with the livers, and after chopping everything well dissolve it all with the
broth and pass it through a woolen cloth; and then put it in a pot with the
milk, together, and cast into the pot ginger and cinnamon, and pepper, all
ground; and of each item one dinero, and one egg yolk, well beaten, for each
dish, and two ounces of sugar; cast it into the pot.

[The following recipe uses boiled garlic, not roasted, but I included it anyway]

SALSA QUE SE DICE PI=D1ONADA DE AJOS

Sauce Which is Called Pine-Nut Sauce of Garlic

        You will take a pound of pine nuts and another of peeled almonds and
pound them very well, each by itself; and then both together, and cook two
heads of garlic in a little pot with broth of chicken or mutton; and then when
the garlic is well cooked, pound it with the pine nuts and with the well-peeled
almonds.  First the garlic, and when it is all well pounded, pound also with it a little grated cheese, which is very good, with eight or nine hard-boiled egg
yolks; and when everything is well pounded, dissolve it with the broth of
chicken or mutton, and set it to cook in a very clean pot; and cast into it one
or two ounces of sugar; and a little bit of rose vinegar tempered with
rosewater  in which crushed cloves and ginger and cinnamon and pepper have
been steeping overnight; and cook it until it is cooked and quite thick and
prepare dishes and cast sugar and cinnamon over it.

AJETE PARA ANSARONES

Garlic Sauce for Geese

Roast three or four heads of garlic between the embers or hot ashes; and after
roasting them, peel off the husks and skins and taste one grain; and if it seems
strong to you, cook them in a pot with only water and give them a boil, and
then take a pound of pine nuts and half of peeled almonds and pound them in
a mortar; and when they are more than half pounded, pound those pine nuts
and garlic with them very forcefully; and then dissolve them with good broth
with is fatty; and pass it through a woolen cloth; and then set it in the pot to
cook: and cast in four ounces of sugar and whole cinnamon tied with a thread
and soaked in rosewater, and put it all together in the pot, and leave it to cook until it is well thickened; and it is necessary to cook it a good hour.

I know there are some others, but I don't have them translated.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Sun, 16 May 1999 10:25:29 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - roasted garlic

And it came to pass on 16 May 99,, that Stefan li Rous wrote:
[quoting me]:
> > I know of a couple of recipes (sauces and
> > pottages, I think) which use roasted garlic as an ingredient.

> It was simply the roasting of heads of garlic I had in mind. Although I
> was I think, thinking mainly of the roasted garlic being spread on bread.

I have no evidence for plain roasted garlic on bread.  Only as an
ingredient in cooked dishes.

> I would love to have referances to these recipes that used roasted garlic
> and even better any that describe how to roast them.

How to roast them is described only by the phrase "roasted in the
embers".  I would assume that for even cooking, you'd want to bury the
heads of garlic in the embers.  Then it would be a matter of
experimentation to figure out timing.  Timing may be variable and difficult
to judge, as witness the fact that at least one of the recipes below tells
you what to do if you remove the garlic from the embers and it is
insufficiently roasted.

Here, to the best of my recollection, are the recipes I posted before.  I
almost found myself in the strange position of telling you to check the
Floriligeum, but evidently they didn't get in.

Source: Libro de Guisados by Ruperto de Nola (Spanish, 1529 ed.)
Translation: mine

SALSA BIZA PARA DIEZ ESCUDILLAS -- Biza Sauce for Ten Dishes

You must take three pounds of peeled almonds and pound them well in a
mortar; and then dissolve them with good chicken broth; and and make it pass
through a hair sieve, in such a manner that the milk comes out well; then set it
aside and then take the livers of ducks or hens, and pound them in a mortar;
then take three or four heads of garlic roasted in the embers and pound them
with the livers, and after chopping everything well dissolve it all with the
broth and pass it through a woolen cloth; and then put it in a pot with the
milk, together, and cast into the pot ginger and cinnamon, and pepper, all
ground; and of each item one dinero, and one egg yolk, well beaten, for each
dish, and two ounces of sugar; cast it into the pot.

AJETE PARA ANSARONES -- Garlic Sauce for Geese

Roast three or four heads of garlic between the embers or hot ashes; and after
roasting them, peel off the husks and skins and taste one grain; and if it seems
strong to you, cook them in a pot with only water and give them a boil, and
then take a pound of pine nuts and half of peeled almonds and pound them in
a mortar; and when they are more than half pounded, pound those pine nuts
and garlic with them very forcefully; and then dissolve them with good broth
with is fatty; and pass it through a woolen cloth; and then set it in the pot to
cook: and cast in four ounces of sugar and whole cinnamon tied with a thread
and soaked in rosewater, and put it all together in the pot, and leave it to cook until it is well thickened; and it is necessary to cook it a good hour.

And I posted this one as well, (though the garlic is boiled, not roasted)
because someone was very eager for garlic sauces:

SALSA QUE SE DICE PIÑONADA DE AJOS -- Sauce Which is Called Pine
Nut Conserve of Garlic

        You will take a pound of pine nuts and another of peeled almonds and
pound them very well, each by itself; and then both together, and cook two
heads of garlic in a little pot with broth of chicken or mutton; and then when
the garlic is well cooked, pound it with the pine nuts and with the well-peeled
almonds.  First the garlic, and when it is all well pounded, pound also with it a little grated cheese, which is very good, with eight or nine hard-boiled egg
yolks; and when everything is well pounded, dissolve it with the broth of
chicken or mutton, and set it to cook in a very clean pot; and cast into it one
or two ounces of sugar; and a little bit of rose vinegar tempered with
rosewater  in which crushed cloves and ginger and cinnamon and pepper have
been steeping overnight; and cook it until it is cooked and quite thick and
prepare dishes and cast sugar and cinnamon over it.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Wed, 29 Mar 2000 09:01:33 -0500
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: Re: SC - Bagna Calda.

>A similar kind of thing is an Italian dish called Bagna Calda.

The recipe is from a restaurant in San Francisco (branch in LA) called The
Stinking Rose...if you're ever in that area and like/love garlic, don't miss this one!!!

1 1/2 cups peeled garlic cloves
1 1/2 cups extra virgin oliveoil
2 oz. butter
1 can (2 oz) anchovies

1.  Place all ingredients inoven caserole, cover and place in 275 degree oven for 1 1/2 hours.
2.  Serve with bread and cut up veggies.

The only down side to this is that if you pig out, as I usually do, then you
smell of garlic for several days...but then who cares?  It's well worth the
sacrifice.

Kiri


Date: Wed, 29 Mar 2000 09:37:45 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Bagna Calda.

Elaine Koogler wrote:
> 1 1/2 cups peeled garlic cloves
> 1 1/2 cups extra virgin oliveoil
> 2 oz. butter
> 1 can (2 oz) anchovies
> 
> 1.  Place all ingredients inoven caserole, cover and place in 275 degree oven 
> for 1 1/2 hours.
> 2.  Serve with bread and cut up veggies.
> 
> The only down side to this is that if you pig out, as I usually do, then you
> smell of garlic for several days...but then who cares?  It's well worth the
> sacrifice.

Just invite everyone you know or are likely to spend any time with, and
then you'll all be in the same boat and won't complain.

BTW, other versions I've seen call for cooking this on top of the stove,
and specify all oil and no butter, so at least cholesterol is not an
issue. Fat, on the other hand, even if mono-unsaturated... ;  )

Adamantius


Date: Wed, 29 Mar 2000 10:20:29 -0500
From: "Jeff Gedney" <JGedney at dictaphone.com>
Subject: SC - Garlic methods - OOP(?)

> BTW, other versions I've seen call for cooking this on top of the stove,
> and specify all oil and no butter, so at least cholesterol is not an
> issue. Fat, on the other hand, even if mono-unsaturated... ;  )

YesssssssMMMMMMmmmmmmmmm

I _love_ doing this.
The trick is to cook the garlic through without burning the oil
if you do it right, the garlic is crunchy/chewy and sweet as candy, and 
the oil is fragrant and pungeant without being obnoxious.
Adding butter to the oil is an interesting variation...
Not burning the oil would become much harder, unless the butter is 
clarified, but I would think that the oil would overwhelm the butter without 
the butter solids.

I have found that it cooks a little quicker if the garlic cloves are cut up a 
_little bit_ , not chopped, but _very_ coarsely chunked.
the smaller pieces of garlic will last longer, I have found, as the whole garlic
cloves get scarfed up in the first couple of minutes (usually while I am 
getting the rest of the meal to table!!).

(BTW, I thought that both Olive Oil and Garlic were GOOD for your 
cholesterol... This would be "Cardio Manna form heaven", as opposed to 
Steamed Loose Meat and Cheese Sammiches, the "Cardiac Feast of Death")

Does any of this have period antecedants?
the only PERIOD "Eat the Garlic for its own sake" recipe I have seen is 
Aquapatys ...  are there any others?

Brandu


Date: Wed, 29 Mar 2000 10:38:22 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Garlic methods - OOP(?)

Jeff Gedney wrote:
> Does any of this have period antecedants?
> the only PERIOD "Eat the Garlic for its own sake" recipe I have seen is
> Aquapatys ...  are there any others?

I don't know if you'd count a garlic sauce, but it figures quite heavily
in cormarye, the marinated pork loin dish, and features in English
14th-15th century recipes involving stuffing a chicken with parsley,
whole garlic, and grapes, some of which involve pureeing the stuffing as
a sauce for da boids, and some of which don't say, so presumably dabbing
that garlic on bread, say, would not be out of order.

Adamantius


Date: Thu, 30 Mar 2000 17:52:10 -0500
From: margali <margali at 99main.com>
Subject: Re: SC - Garlic methods - OOP(?)

Mark Grant's new book _Roman Cookery. Ancient Recipes for Modern
Kitchens_ (Serif, quid9.99) has the following recipe for moretum, which
he renders as 'garlic and herb pate':

4 bulbs garlic
200g/7oz feta
3 celery stalks
large bunch fresh coriander leaves
small bunch fresh rue leaves
2 tbsp olive oil
4 tbsp white wine vinegar
sea salt

Break the bulbs of garlic up into cloves, spread out on a baking tray
and cook under a hot grill for 5 mins, turning over 2-3 times to avoid
burning. Leave to cool for a couple of mins, squeeze out flesh from
skins. Roughly chop celery, cheese & herbs, whizz up with garlic in food
processor. Add wine vinegar, olive oil, mix in. Serve as spread.

"The effect is not unlike 'salade mechouia', a Tunisian dish...I have
suggested grilling the garlic to lessen the tears". He also includes a
translation of the ps.-Virgil _Moretum_.

margali


Date: Thu, 30 Mar 2000 18:03:30 EST
From: ChannonM at aol.com
Subject: SC - Re: Garlic methods - OOP(?)

<< This may be a translator's issue, but I'm not aware of a single usage of
 garlic in Apicius De Re Coquinaria. At least not that I can think of
 offhand before my tea is ready... >>

Actually, Apicius' Sala cattabia is full of garlic, and is believed to be 
related to the Moretaria recipes including those of Virgil and I believe 
Cato. 

Moretaria of Apicius F&R, pg 61

Mint, rue, coriander, fennel, all fresh, lovage, pepper, honey, liquamen. If 
needed add vinegar

Here are the Sala cattabia recipes from Flower and Rosenbaum

Sala cattabia 
Hollow out an Alexandrine loaf , soak in water mixed with vinegar. Put in the 
mortar pepper, honey, mint, garlic, fresh coriander, salted cowís milk 
cheese, water and oil,  cool in snow and serve. 

Moretaria
Modern version
1 250 gm package cream cheese
1 large clove garlic minced 
1 tsp thyme
1 tsp fresh ground black pepper
 
Combine the ingredients and let cool 1 hour. Let soften before serving

A Redacted Recipe
Sala cattabia
Original Recipe
This recipe is found in Book IV -Many Ingredients, of our main work. It is 
included with recipes for  patinas ( mostly egg dishes) , fish dishes,  fried 
dishes of various sorts, stews to be served with the first course(Gustum 
versatile)   
The original recipe I am redacting from uses the same method outlined in the 
Sala cattabia recipe from Apicius noted below. In it, it directs you to

 Have Ready some pieces of bread soaked in water mixed with vinegar. Squeeze 
out the moisture, and arrange in a mould, followed by layers of cowís milk 
cheese, cucumbers, alternating with pine-kernels. Add  finely chopped capers 
alternating with chicken liverî 

The second sala cattabia recipe uses layers of various meats including 
chicken and goatís sweatbread.   The meat can be omitted where a vegetarian 
version is desired. This version omits  any meat, however, a boiled chicken 
breast meat is an excellent choice. (I; have tried it with and without, and 
enjoy both)

Sala cattabia 
1 round loaf of sour dough  bread hollowed out. Cut the center in cubes  and 
soak in 1cup water  with 1 Tblsp good red wine vinegar of your choice and 
1tsp ground cumin. Flower & Rosenbaum point out that Alexandrine bread is 
thought to contain cumin.   I  was advised to taste the vinegar alone to 
determine if  it tastes fine, if so use it.  I chose Tosca brand, which can 
be easily found in Canada. 
Mix the soaking bread  well and let sit for 5-10 minutes. Squeeze out the 
excess moisture  by pressing it in a seive and set aside.
Mash in a mortar or put in food processor and blend;
1tsp white pepper ground

1 Tblsp honey
1 tsp fre sh mint chopped or ? tsp dried 1 Tblsp fresh coriander  or 1 tsp 
dried
1 med clove of garlic, chopped
.5 lbs ricotta (you may wish to increase this ingredient to fill out your 
mold) 
 ? thinly  sliced cucumber (if done in a food processor and very finely, do 
not peel)
1-  125 ml jar  of capers
2-3 ounces chopped pine nuts 
Dressing: 1 Tblsp olive oil, 1 Tbsp red wine vinegar, ? tsp salt.
The next step will vary depending on how large your mold is. Divide the 
soaked bread into 3 portions, the cheese and capers,  into 2 .* Using a 
mold(you may want to rub a small amount of olive oil into the mold  if you 
are concerned about the food sticking to the sides, I used less than a tsp)  
place a layer of cucumbers  on the bottom (top when righted) in a pattern if 
possible, then place a layer of bread pressing down firmly. Next place a 
layer of overlapping cucumber  slices.  Spoon in ? of the cheese mixture and 
spread over  the cucumbers. Sprinkle on ? of the  chopped pine nuts and 2-3 
tsp chopped capers. Repeat.
Finish with a final layer  of  bread.
.
Place a  plate on  top of the mold. Put  the two  in the refridgerator for at 
least 2-3 hours to ensure that the mold sets.  Turn the molded dish  onto a 
serving platter and surround with sliced pieces of the outer part of the loaf 
of bread. Pour over the dish the prepared dressing.  Garnish with some fresh 
mint or parsley in the center and serve chilled. Serves 6-8 as main dish or 
10- 12 as an appetizer  in a large feast.
*Note; in practice, I used 2 - 1 ? lb molds. Each allowed 2 layers of bread 
and cucumber and 1 layer of cheese, pine nuts and capers. Had I used a 2-3 lb 
mold my resulting dish would have simply been larger, and appeared more 
varied.
I have also used a fish mold and placed the cucumbers to appear as scales and 
capers for eyes, it was a hit.  The decision at this point is up to the cook. 
Enjoy the labours!!

Hauviette


Date: Thu, 30 Mar 2000 18:00:56 -0500
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: Re: SC - Re: Garlic methods - OOP(?)

I did something VERY similar from a Roman source for a feast a couple of years
ago, though I redacted it a little differently. It was from the Appendix
Vergiliana, Moretum.  I found it in "A Taste of Ancient Rome by Illaria
Giacosa.   However, it was very garlicky and very good.  It was particularly
tasty when eated on flatbread/focacia with the Epitrium or Olive paste I
described in an earlier post.

Kiri


Date: Fri, 31 Mar 2000 17:19:05 -0500
From: Elaine Koogler <ekoogler at chesapeake.net>
Subject: Re: SC - Re: Garlic methods - OOP(?)

Cheese Round with Herbs  (Appendix Vergiliana, Moretum)

Quattuor alia, apius, ruta, coriandrum, salis micas, caseus.

4 or 5 garlic cloves (depending on how "garlicky" you like things)
1 tsp. celery leaves (or parsley)
1 tsp. rue
2 tsp. coriander
1 1/3 tsp salt
8 oz soft cheese (ricotta)
2 tsp. olive oil
1 tbsp. balsmic vinegar

In a food processor/mortar/whatever grind the garlic. Then add the cheese,
followed by the herbs, and work the mixture until it is thoroughly blended.
Moisten the mixture with  the olive oil and vinegar.  Form it into a round and
chill.

This came from "A Taste of Ancient Rome" by Illaria Gozzini Giacosa.  It is
particularly good eated on a flat bread such as a plain type of foccacia, and
the olive paste is excellent with it!

Kiri


Date: Sat, 1 Apr 2000 11:26:09 EST
From: ChannonM at aol.com
Subject: SC - Re: garlic methods

<<  Or did you mean "full of" as in, "the stuffing contains..."? >>

Yes, I meant the stuffing has garlic in it.

<<The only references to garlic in the index in my edition of F&R
are as ingredients in sala cattabia and in a faux salt fish recipe>>

Thas right. I apologize if it was misleading, cause I started with the 
moretaria recipe.

<<No moretum or moretaria recipe in Cato, BTW. After an exasperating time
with Dalby's index, I just scanned the whole text. Not Dalby's fault, of
course, if it simply isn't there...  Perhaps you're thinking of Columella?>>

That's it, it is Columella. Thank you. I wasn't checking for it at the time. 
Sorry you had an exasperating time reading something that didn't have the 
reference in it. I'll try to be more careful next time. :)

Hauviette


Date: Sun, 16 Apr 2000 00:07:23 EDT
From: LrdRas at aol.com
Subject: Re: SC - Peeling garlic and chopping onions

stefan at texas.net writes:
<< do you all have any recommendations on peeling garlic?  >>

Place clove under flat side of knife. Smash blade with side of hand. Pull off 
skin. Voila! Peeled garlic.

Ras


Date: Tue, 18 Apr 2000 17:56:05 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Peeling garlic and chopping onions

> A good solution to the garlic issue is to purchase it pre processed. A good food
> purveyor should be able to provide you with garlic, processed in many forms and
> sizes. Often chopped garlic comes in oil or water and you can then portion it
> out as you see fit. The cost is more that buying the cloves yourself and
> processing them, but you make up for the cost with the time that you save.

Ordinarily I'm a big fan of time-saving conveniences "all other things
being equal"...

However, in the case of the bottled garlic, for my purposes it would
depend on the usage. To me, it does taste of the citric acid and/or
other preservatives added, and also tastes slightly cooked, presumably
because, well, it is. There might be some uses for such a product, say,
a red-wine marinade for beef, or the Colored Garlic Sauce in Platina,
both of which are somewhat acidic and cooked, but I wouldn't use it for
everything I'd use fresh garlic for.

On the other hand, I can wholeheartedly recommend the nifty jars of
peeled garlic cloves, usually about a gallon size, that I sometimes see
in restaurant supply and wholesale stores. They're raw, or maybe
pasteurized, but definitely not as cooked and soft as the chopped stuff
in the little jars. Then, of course, you still have to chop it, so it
has its disadvantages, too. But I always buy a jar for making garlic
confit for Christmas, a wonderful and childishly simple preparation that
never fails to please garlic lovers.

Adamantius 


Date: Fri, 29 Sep 2000 09:58:54 +1000
From: "Craig Jones." <craig.jones at airservices.gov.au>
Subject: Re: SC - Garlic

> Aquapatys!!!  Bulbs of garlic boiled in broth.  Great on bread and
>probably hell on vampires (I haven't tested that).
>
> Bear

I did the this recipe for the last feast I ran although I did dress the garlic
with a few shavings of parmagiano reggiano which improves the flavour
immeasurably.  Many commented on the fantastic garlic flavour, were "blown
away' with how the bulbs maintain their integrity yet melted away to nothing in
the mouth,  and were shocked with the lack of "Garlic Burn".  I won many fans
that night, and the emnity of one lady, who's lord, Sir Torg consumed over 70
cloves of garlic, and had it oozing from his pores for weeks.....

I should post the feast recipes, it was a italo-polish theme...

>    From personal experience, it is hell on your love life as well

I love garlic, my wife hates more than 1/2 clove in any dish.  Maybe I should
cook garlic dishes when my wife goes out....

Drakey.


Date: Fri, 09 Feb 2001 18:43:30 
From: "Vincent Cuenca" <bootkiller at hotmail.com>
Subject: Re: SC - Asparagus smell

On the subject of garlic, I read that Alfonso XI of Castile passed an edict 
in 1330 prohibiting knights who had eaten onions or garlic from entering his 
court or addressing his courtiers for no less than four weeks.

Vicente


Date: Wed, 09 May 2001 18:36:09 -0700
From: "Laura C. Minnick" <lcm at efn.org>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Garlic Question

Katy Ice wrote:
> I have a question about Garlic. I recently bought a large container of peeled garlic cloves. I am keeping them in the fridge, but I noticed that a few of the cloves aren't looking too great anymore! Is there a way to keep the garlic good while I use this large amount? Since it is already peeled, I don't really know how to keep it from going bad over a period of time, which is how long it will take me to go through it all! <

Regina is sick this evening, but this is what she would say-

Put a couple of tablespoods of white vinegar in the container and shake
it to coat your garlic. Just enough to coat, not enough to affect the
flavor. The vinegar kills off most of the beasties that will grow on
garlic.  (You might have to pick out the ones that are already looking
icky though).

'Lainie
(there's a huge container of garlic in the frig here- you can smell it
whenever you open the door...)


From: LrdRas at aol.com
Date: Wed, 9 May 2001 23:58:08 EDT
Subject: Re: [Sca-cooks] Garlic Question
To: sca-cooks at ansteorra.org

katya at wolfenet.com writes:
<< Since it is already peeled, I don't really know how to keep it from going
bad over a period of time, which is how long it will take me to go through it
all!

 Can anyone offer some suggestions? >>

Cover it with olive or other vegetable oil. It should keep fine for quite a
while.

Ras


From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>
Subject: RE: [Sca-cooks] Garlic Question
Date: Thu, 10 May 2001 05:59:50 -0500

I assume you mean store it in the refrigerator.  Garlic in olive oil
produces anaerobic conditions suitable for the cultivation of Clostridium
botulinum and the resulting neurotoxins.

Bear

> You can also throw it in the food processor or blender
> with a bit of olive oil, and store it in jars until
> you need it.  Works great.
>
> Balthazar of Blackmoor


Date: Thu, 10 May 2001 08:06:31 -0700 (PDT)
From: Chris Stanifer <jugglethis at yahoo.com>
Subject: RE: [Sca-cooks] Garlic Question
To: sca-cooks at ansteorra.org

--- "Decker, Terry D." <TerryD at Health.State.OK.US> wrote:
> I assume you mean store it in the refrigerator. Garlic in olive oil
> produces anaerobic conditions suitable for the cultivation of Clostridium
> botulinum and the resulting neurotoxins.

Absolutely.  My mistake.  Store it under
refrigeration, just to be safe.  C. botulinum is *not*
something you want to play with.

For what it's worth, though, I haven't heard of any
botulism 'outbreaks' related to garlic packed in olive
oil in quite a few years... but, why take the chance?
Store it in the 'fridge.

Balthazar of Blackmoor


Date: Sat, 12 May 2001 21:49:34 -0500
From: Stefan li Rous <stefan at texas.net>
To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
Subject: [Sca-cooks] bagna cauda

Maire answered my question about what bagna cauda was with:
> IIRC, "bagna cauda" is a hot bath of olive oil, garlic, and chopped
> anchovy (?) (and other stuff?), kept in a pot like a hotpot.  One dips
> fresh vegetables into the hot oil--not to cook, I think, but for
> flavor.  Apparently absolutely divine....especially if you like garlic.
> <g>  It's used at parties, and for appetizers.

Thanks! This sounds pretty good. The information you gave me was enough
to tell me to go look in a new book of mine that I just got last week
as a remainder, "Fantastic Fondues" by Hilaire Walden. Lo, on page 79:

Bagna Cauda

Bagna cauda is an oil-based garlicky-anchovy fondue from the Piedmonte
region of Italy. There are quite a number of variations on the recipe:
some use just oil and no butter, and the amounts and proportions of
anchovies and garlic can vary, so feel free to make your own adjustments.
Bagna cauda is traditionally eaten in spring, accompanied by cardoons
and perhaps young artichoke hearts, but it can also be served with
celery sticks, carrot sticks, fennel, chicory, courgettes, red peppers
and plenty of bread.

Serves 4
50g (2 oz) unsalted butter, chopped
200ml (7 fl. oz) olive oil
4 cloves garlic, crushed and very finely chopped
freshly ground black pepper
10 anchovy fillets

1. Put the butter into a heavy fondue pot and heat until melted. Add
the garlic and cook gently for a few minutes, do not allow to brown.

2. Add the anchovy fillets and mash them so that they disintegrate.

3. Very slowly stir in the oil, then cook gently, stirring most of
the time, for about 10 minutes or until the mixture is smooth.

4. Season with plenty of pepper. The bagna cauda is now ready to be
dipped into.
--------

Sounds wonderful. I love both garlic and anchovies.

I do wonder at the call for "unsalted" butter since you are adding
anchovies that are already quite salty. I can't see that the amount
of additional salt in the regular butter is going to make much of a
differance.
--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net


Date: Sat, 12 May 2001 20:47:05 -0700
From: Susan Fox-Davis <selene at earthlink.net>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] bagna cauda

Stefan li Rous wrote:
> I do wonder at the call for "unsalted" butter since you are adding
> achovies that are already quite salty. I can't see that the amount
> of additional salt in the regular butter is going to make much of a
> differance.

It's to avoid the salty foam you get on top when you melt salted butter, as
well as condiment control.

Selene


From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: sca-cooks at ansteorra.org
Date: Tue, 16 Oct 2001 18:32:39 -0400
Subject: Re: [Sca-cooks] Sieggy's feast

On 16 Oct 2001, at 1:12, Stefan li Rous wrote:
> Have you found any evidence for roasted garlic in period? We've
> discussed this previously, but I don't think anyone came up with
> any evidence of garlic being roasted in period. I like roasted
> garlic. I'd love to have evidence of its use in period.

Roasted garlic is an ingredient in several Catalan/Spanish recipes.
I have not seen any mention of it used by itself as a condiment or
vegetable.

Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom


From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
To: <sca-cooks at ansteorra.org>
Subject: Re: [Sca-cooks] Garlic feast
Date: Thu, 14 Nov 2002 11:33:05 -0500

> Kirsten commented:
> > at no meal will i have every dish contaminated by any one ingredient...
> > unless the feast is EXPRESSLY revolving around that ingredient (like.
> > garlic. or something)
>
> While certainly not period, this does sound intriguing. Just what dishes
> would you do if you were doing a "Feast of Garlic"?
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra

well, i would definately use the roasted garlic and onion dish (or even omit
the onion) that i posted a few months back... as i can document it to a fair
thee well. also people like it, and it is VEGAN so it feeds everyone that
can eat garlic.

and i would cook with garlic butter when butter was called for.
and i would make garlic and garlicky suaces (there are tons of recipes for
that)

oooh. and garlic roasted chicken!
take a whole (small) chicken and stuff it with a whole entire garlic bulb...
rub it well with garlic cloves and othere herbs.... serve it with a side
sish of stuffings/bread, nuts, and chopped vegetables

how about garlic beef? i know there is a period recipe for it.
but basically you take a cheap cut of beef, and marinade it well in a garlic
based marinade of wine and garlic and herbs...... then pound it... then
pound it some more..... then take pounded garlic and herbs and spread them
on the flattened meat and roll it..... roast it and cut "pinwheels" to
serve.

garlic lamb is period. but might be too expensive, i dunno.

and garlic,tossed with slivered almonds and beans...

and if you can get BIG garlic bulbs... you treat them almost like a "bloomin
onion" . roast them, open them up. and stuff them with a creamy stuffing (a
friend of mine like seafood stuffings)

Kirsten


Date: Thu, 14 Nov 2002 12:09:02 -0500
To: sca-cooks at ansteorra.org
From: Gorgeous Muiredach <muiredach at bmee.net>
Subject: Re: [Sca-cooks] Garlic feast

> While certainly not period, this does sound intriguing. Just what dishes
> would you do if you were doing a "Feast of Garlic"?

Marinated garlic, poached in some spiced wine with "aromatic elements" such
as carrots etc.

Cream of garlic soup (lots of garlic, poached in poultry or vegetable
stock, with heavy cream added, pureed)

Roast lamb in garlic, where you colour the meat, then put it in a roast pan
in the oven, *covered* in loose garlic bulbs that roast and cook and impart
flavour and and and...  YUMMMM.

Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forthcastle, Meridies
mka Nicolas Steenhout


Date: Fri, 24 Oct 2003 12:38:56 -0700
From: lilinah at earthlink.net
Subject: Re: [Sca-cooks] Garlic Challenge
To: sca-cooks at ansteorra.org

Since you asked, Stefan,

Here's my Moretum recipe that we made for the Greco-Roman Feast at 
the beginning of this September:

120 cloves Garlic (to equal 10 heads)
(for ease I bought them already peeled in a jar that needed to be 
kept refrigerated)
1 Tb. Salt
5 large handfuls Cilantro
1/4 cup chopped fresh Celery Leaf or Lovage
(i got something sold as "Chinese Celery" - mostly leaf, little 
stalk, tasted a lot like the fresh lovage i tasted)
1/4 cup plus 1 Tb White Wine Vinegar
1/4 cup plus 1 Tb. good quality Olive Oil
(don't use that pale yellow oil - it has no character - flavorful 
dark green oil is better)
2-1/2 lb. grated Pecorina Romano
(*real* Parmesan cheese is ok, but do not, i repeat, do NOT use Kraft 
brand or any other cheap stuff - it tastes like cardboard and has the 
texture of finely granulated cat litter)

1. Grind garlic with salt in food processor.
2. When pureed, add greens and olive oil and grind.
3. When pureed add remaining ingredients.
4. Taste and add more salt only if needed.
5. Form into 10 balls and chill overnight.

Serve at room temperature with bread.

Note: The woman who cooked this parboiled the garlic so it would be 
milder. I thought it was too mild, but there was none left at the end 
of the feast...

---------------------

And since you seem to like garlic, here's the Thumiyya recipe with 
which i won the Iron Chef Cook-off in the Spring of 2001:

Thumiyya
from An Anonymous Andalusian Cookbook - 13th century

Translation by Charles Perry
Take a plump hen and take out what is inside it, clean that and leave 
aside. Then take four uqiyas of peeled garlic and pound them until 
they are like brains, and mix with what comes out of the interior of 
the chicken. Fry it in enough oil to cover, until the smell of the 
garlic comes out. Mix this with the chicken in a clean pot with salt, 
pepper, cinnamon, lavender, ginger, cloves, saffron, peeled almonds, 
both pounded and whole, and a little murri naqi. Seal the pot with 
dough, place it in the oven and leave it until it is done. Then take 
it out and open the pot, pour its contents in a clean dish and an 
aromatic scent will come forth from it and perfume the area. This 
chicken was made for the Sayyid Abu al-Hasan and much appreciated.

Redaction by Anahita al-Qurtubiyya bint 'abd al-Karim al-Fassi

4 lb. chicken breasts and thighs
4 ounces of garlic, peeled
3 Tb. olive oil
1-1/2 tsp. salt
1/2 tsp. pepper
1 Tb. cinnamon
2 tsp. lavender
1 tsp. ginger
1/2 tsp. cloves
hearty pinch of real saffron
1/2 c. ground blanched almonds
3/4 c. peeled whole almonds
1-1/2 Tb. murri naqi

In honor of the noble gentles to whom i am serving this dish, and 
especially the Princess's delicate sensibilities, i used skinless, 
boneless chicken breasts and thighs and did not use any of the 
chicken's innards.

1. Puree peeled garlic.
2. Fry it in oil until the smell of the garlic comes out.
3. Put chicken in pot, spoon garlic and remaining ingredients and 
spoon over it.
4. Cover the pot well, place it on a medium-low fire, and cook until 
done, stirring occasionally, and adjusting the heat, as necessary.
5. When done, pour contents onto serving dish.

NOTE: This is the only recipe i've ever tested.

Anahita


Date: Wed, 11 Fb 2004 11:16:54 -0500
From: "Ruth Tannahill" <rtanhil at fast.net>
Subject: [Sca-cooks] garlic allergy
To: <sca-cooks at ansteorra.org>

> well, i am trying to igure out how to manage a period feast, with no garlic
> (or very little)

As a sister in suffering, I can identify with that.

You can always just leave garlic out. If you think people will miss the
earthy contribution garlic makes, you could try adding  little cumin
instead, but I'd do a test run first.

When planning a feast, I make a spreadsheet with the names of the dishes, in
which course they appear, the ingredients, and the quantities. I then sort
by ingredient. If something shows up too much, epecially in the main
dishes, I rethink the menu.

IMHO, feasts in general are loaded with garlic for several reasons:
1  The craving for "something different" is taking a lot of cooks away from
north-west European cuisine. Garlic doesn't show up much in he cuisine of
period England, France, etc. but it does show up elsewhere.
2  A lot of cooks round out their menus with dishes made from period
ingredients without documentation. I am not saying there is anything wrong
with this. I do it myself, when I wnt something specific but can't find a
recipe. But a lot of the time, people turn to garlic because they want to
have something savory and earthy to balance sweet or spiced dishes.
3  Garlic is not a common trigger. People just don't think of it. Shellish,
nuts, wheat, dairy products, fruit, even spices--we've all been trained to
avoid repetition of these ingredients, even though a lot of period recipes
call for almonds and cinnamon. I did this myself with onions early in my
career. I had some poor soul come up to the kitchen asking if there was
anything in the first course that didn't have onions in it. I was rather
embarrassed.
4  A lot of people believe that everything is better with garlic. They're
right, of course, but some of us can't handle it

Berelinde


Date: Sun, 1 Jun 2008 12:03:05 -0500
From: "Daniel & Elizabeth Phelps" <dephelps at embarqmail.com>
Subject: Re: [Sca-cooks] Tacuinum Sanitatis Text edition
To: <carlton_bach at yahoo.de>,	"Cooks within the SCA"
	<sca-cooks at lists.ansteorra.org>

Check with the "Oesterreichische Nationalbibliothek" in Vienna

http://www.onb.ac.at/
http://www.onb.ac.at/about/ariadne.htm

Last I heard they possess the original manuscript of Tacuinum Sanitatis in 
Medicina.  "The Four Seasons of the House of Cerruti" ISBN 0-8160-0138-3 
claims to be a complete translation complete with illustrations.  Their 
translation of the text on Garlic is as follows:

"When picking garlic from the garden, select the modice acuitatis, 
moderately pungent.  It generates thick, strong humours and is suited to 
those with cold temperments, the elderly and very old, mountainous areas, 
and the north.  It has many advantages.  It is effective against cold 
poisons, scorpion and adder bites; it kills worms, clears the voice, and 
soothes chronic coughs.  It can damage the eyes and the brain and to prevent 
or remedy this, vinegar and oil are necessary.  Pounded in a mortar with 
black olives, as the Greeks do, garlic is useful for dropsy sufferers."

Daniel
----- Original Message ----- 
From: "Volker Bach" <carlton_bach at yahoo.de>

<<< does anyone know if there is an original text of the Latin Tacuinum 
available online anywhere, or failing that, which edition best to hunt 
down or buy? I want to check on the olive-garlic paste mentioned in the 
chapter on garlic in the Cerutti Tacuinum.

Giano >>>


Date: Thu, 17 Sep 2009 00:35:31 -0400
From: Robin Carroll-Mann <rcarrollmann at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Onion-riffic

On Thu, Sep 17, 2009 at 12:30 AM, Stefan li Rous
<StefanliRous at austin.rr.com> wrote:
<<< On the other hand, it is difficult to have too much garlic...:-) >>>

De Nola said [in a recipe for grilled eel], "And there are also many
who grease it with garlic and oil.  But each one cooks it according to
his appetite.  Because there are many lords who do not eat garlic and
oil, and others who do eat it."

Brighid ni Chiarain, lover of garlic


Date: Tue, 16 Mar 2010 10:57:47 -0700 (PDT)
From: Raphaella DiContini <raphaellad at yahoo.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: [Sca-cooks] next recipe from Anon. Venetian, III. Agliata

I'm still slowly cooking and eating my way through Libro di cucina/ Libro per cuoco. This recipe and the next almost feel like cheating because I've made them so many times I could almost do it in my sleep.  

I love this sauce, it's like getting bare knuckle punched in the face with garlic, but at least the roasting mellows it, a bit. It's good with all kinds of meats, as a dip, on bread, just about anywhere garlicky goodness would be welcome. If you chose a veggie broth it would also be totally appropriate for lent as well. :) 

III. Agliata
Agliata a ogni carne, toy l?aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e specie dol?e, e brodo; e maxena ogni cossa insema e fala un pocho bolire e dala chalda.

III. Agliata, garlic sauce
Agliata for every meat, take the garlic and cook it under the coals then grind to a paste well and mix it with raw garlic and crumb of bread, sweet spices and broth, and mix each thing together and let it boil a little and serve it warm. 

My interpretation: 
Take two large heads (not clove, whole head) of fresh garlic. Cut off just the tops and wrap in tinfoil with a little water.  Roast on a cookie sheet for about 45- 60 minutes at 350. Once they?ve cooled, squeeze out the garlic and throw out skins. It should yield approx. 1/2 cup of roasted garlic mush. Add 1/4 cup fresh raw garlic chopped or crushed; blend in either food processor or blender until perfectly smooth. Add broth* and bread crumbs** until desired consistency is achieved. Add Venetian sweet spice mix to taste*** 
*The original manuscript calls for broth, I've used either chicken or beef, and have also made a tasty vegetarian alternative with either veggie broth, or vinegar which adds a slight back-kick to the in your face garlic flavor. I'd start with adding 1/8 cup of both the liquid of your choice and the bread crumbs and keep going with one or the other until its the thickness you'd like. You can either make this quite pasty or fairly liquid. If it needs to travel you can also make up the garlic paste and add the liquid on-site.
**I make my own bread crumbs by running white bread through the food processor. It's both cheaper and less gritty than the cans of "bread crumbs". 
***I use this spice mix from the same source:LXXIV. Specie dolce per assay cosse bone e fine / LXXIV Sweet spices, enough for many good and fine things- my interpretation: 1/4 oz. cloves,1 oz. "good" ginger, 1 oz. "soft or sweet"cinnamon, 1 oz. Indian bay leaves

Serves 4 garlic lovers or up to 8 flavor weenies. :) Also great made in big batches, as it's not delicate and won't break on you. If you want to make it easier you can used pre-peeled garlic in the same ratio and roast it in tin foil with a little water or in a covered dish with just a little water so it doesn?t dry out. For a 100 person wedding feast I've used about 10 heads of roasted garlic and went heavier on the raw crushed garlic and only had about 1/4 cup left over. For my brother's smaller wedding I used about 4 heads, and one of the attendees decided it was a great chip-dip, and BBQ glaze. :) You won't have the most romantic breath after eating it, but you probably won't get sick for at least a week either.

Raffaella 


Date: Sun, 19 Sep 2010 22:11:47 -0400
From: "Daniel & Elizabeth Phelps" <dephelps at embarqmail.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] substitutes for:  garlic, cinnamon

> So, IS there any substitute for garlic, or do you just plain leave it out?

I've not been in on the previous discussions but regards garlic substitutes 
a quick search brought up the following suggestions and information.

Shallots

asafetida
I've read that the use of Garlic is forbidden to Brahmins and Jains in India 
on religious and cultural grounds; they use Asafetida as a substitute.

Garlic chives

chopped green onion tops

Daniel 

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