From the May 2010 Renaissance Magazine by Alice the Cook Over the past year, I have presented readers with various period appropriate entree and side dish recipes ranging from stews, roasts, soups, and pasties. I have used most meats and through in some vegetarian options as well. These recipes encourage you, the reader, to create the recipes in your own home and to share them with family and friends. Fans have approached me and asked about desserts. They want to go to a dinner or a potluck and want to bring something unexpected and yet tasty.
My assistant, Nicholas, and I thought long and hard about what to make. Many of the desserts during the Renaissance required a lot more work as many of the ingredients are not readily available in modern markets or even culinary specialty shops. Items like almond milk (milk boiled with hand-ground almonds) and rosewater were used to either sweeten or enhance the flavors of the dish being made. Liqueurs were added as well, but we wanted to keep this recipe somewhat simple, yet different, and that won’t scare your friends too much. I’ve included a brief overview of the history of desserts along with a recipe that Nicholas and I have enjoyed for years.
Pasties have always been one of my guilty pleasures. It’s flaky crust and hearty insides can make any cold day bright and happy. Whether the you follow the traditional Cornish (southern tip of England) recipe or the Americanized version made in the Upper Peninsula (UP) of Michigan, this dish was the original sandwich and researchers in Devon, England have been able to trace references to this delightful dish to the 16th century.
The hearty pasty.
The pasty was developed to help feed the Cornish tin miners who were unable to return to the surface to eat their lunch. Covered head to toe in dirt, the miners, and later farmers, were able to eat their lunch and discard their now dirty crust “wrapper” to appease the mischievous fey in the mines including leprechauns and brownies. Today, other variations can be found that include chicken, ham, pork and apples, and vegetables.
Cornish miners, who migrated to America, brought over their family recipes and influenced other cultures in creating their own version of the pasty including the Finnish copper miners of Michigan and the Mexican silver miners of Hidalgo. Both ethnic groups created their own versions of the Cornish recipe and are available for purchase in various markets in their respected regions.
Cornish Pasties Pastry Crust Ingredients:
4 cups of flour
1/2 tsp of salt
1 tsp baking powder
2 sticks of butter (softened) (do not use olive oil or margarine as the crust will be hard instead of flaky)
1 egg
a bit of water
Pasty Filling Ingredients:
1 lb. round or chuck steak (diced)
4 medium red potatoes (sliced thin)
1 large onion, sliced thin
1 medium turnip, peeled and sliced thin
3 medium carrots, sliced thin
1/2 stick of butter
pinch of rosemary
pinch of thyme
3 cloves minced garlic, minced
Salt
Pepper
For the Crust:
Sift together dry ingredients and blend with softened butter. Combine egg with enough water to make 1 cup and add to mixture. Mix lightly and divide into 4 parts. Roll each part to a 10-inch dinner plate size, using a plate as a template, cut a circle out, and lightly flour the surface. Any scrap crust can be used to make additional crusts or be added as decoration to the pasties being made.
For the filling:
Divide the filling ingredients into four parts. Place one of the divided parts of the filling on the one half of the crust round. Sprinkle the filling with herbs and spices and add one-tablespoon butter. Fold the pastry in half and seal by brushing melted butter on edges before pressing together and brush top of pastry with butter and pierce top of pastry. I like doing a braided twist on the crust, which adds a nice touch to the pasty. Begin at one of the corners of the half circle, lift and fold over by 45 degrees, pick up the new crust point that has been formed and fold that over 45 degrees. Continue until the pasties are completed. The folding over process creates a braided appearance to the crust. Using a knife, slice three small cuts in the top of the crust to let the steam out.
Bake at 350 degree for approx. 1 hour or until golden brown.
Serves 8
Variations:
By following the crust recipe, you can make a vegetarian version-using root vegetables: potatoes, sweet potatoes, turnips, parsnips, and beets. Which provides a very colorful presentation and dish.
I was recently at a barbecue party this past weekend with friends. The typical choices were there – hamburgers, hot dogs, and veggie burgers. But, some of my friends who were vegetarian (no meat) and gluten free were out of luck.
The veggie burgers had gluten added. I suggested one of my black bean “burger” recipes and many asked that I post it here. The first recipe is not a vegan dish as egg, sour cream, and cheese are added. A vegan friendly recipe is posted as a second recipe below.
Ingredients
1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
6 tablespoons salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat Cheddar cheese
4 gluten -free hamburger buns, split
Directions
In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.If grilling, spray some oil on to tin foil so that the burgers don’t stick to the grill and fall apart.
In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun.
NOTE: When I make this for myself, I leave out the salsa and sour cream and eat with the lettuce leaves.
For my Vegan fans
This makes 6 medium-sized burgers:1 can black beans (about 16 ounces), drained and rinsed
1 cup cooked brown rice
1/4 cup onion, chopped
1/4 tsp cumin
1 tsp chili powder of choice
2 tbsp ground flax seed
(1 tbsp. corn starch, optional)Start by sauteing the onion in a tablespoon of water, just until they start to soften. Mash the black beans and add the peppers and onions and the other ingredients; mix well.Spray or brush a non-stick skillet with oil, and heat. Spoon the bean mixture into the hot skillet, forming patties. It’s best to do this by dropping spoonfuls into the skillet and using the back of the spoon to shape; they don’t do well if you try to form them into patties beforehand. Cook until well-browned on each side, turning once. If you use a barbecue grill, place tin foil on the grill and spray some oil on the foil. Cook the burgers on top of that. It keeps them vegan safe and helps prevent them from falling apart.A note about the cornstarch: The cornstarch helps the burgers stick together, but if you use it, be sure you cook them thoroughly or you may taste the corn starch.
I must apologize to my fans. I’ve been remiss in entering stories and recipes on my blog. I’ve been busily preparing for new season, planning shows, doing further research, writing articles, etc. I hope you all will be able to forgive me.
I plan on not disappointing. Going off of the beaten track, I thought I would offer readers something different this time. Below is an Asian dish that has been modernized for today’s kitchen. A fairly easy recipe that busy people can cook eat or save in bulk for future meals.
In the near future I hope to offer more of my traditional faire of cuisines.
Feeds 4:
Chilli chicken
10 small skinless chicken drumsticks
3/4 cup of dark soy sauce
1 large onion
4 garlic cloves
4 green finger chillies
2 tbsp sunflower oil
Soak the chicken in the soy sauce. Chop the onion into large pieces, the chillies into little ones and slice the garlic.
In a wok or kadai, bring the oil to heat on high. When it’s hot, fry the garlic until golden then add all the other ingredients and stir every few minutes until the chicken is cooked. You’ll know because the chicken will separate from the bone. While it’s cooking make the noodles.
Hakka noodles
1/2 package of medium egg noodles
1 large tea mug shredded cabbage
1 large tea mug shredded carrot
1 green pepper
5 spring onions
1.5 tbsp chilli garlic sauce (any Chinese one will do nicely)
1.5 tbsp dark soy sauce
1 tbsp white vinegar
1 garlic clove
Salt and pepper
2 tbsp flavourless white oil
Cook the noodles and set aside. Chop the garlic clove and mix it together with the sauces. Slice the green pepper finely and chop the spring onions.
Next, bring the oil to heat on high in a wok or kadai. When the oil starts sizzling, pour in the sauce mixture and in a few seconds the vegetables, bar one chopped spring onion. Cook for about two minutes until they soften, then mix in the cooked noodles, add salt and pepper to taste.
Sprinkle the noodles with the remaining chopped spring onion and eat straightaway.
Now that winter is here, some of my favorite fruits – blood oranges, have come into season. As well as Cara Cara oranges, I take great delight in zesting, juicing, and eating these dark, rich, and sweet citrus fruits.
Last weekend, I did some prep work in juicing and zesting several types of citrus including oranges (blood, navel, and Cara Cara), lemons, and limes. It took several hours and the product is now safely in my freezer for future use in cooking and baking.
During this process, I discovered an over abundance of blood oranges. As someone who does not like to waste food, I had zested my share of blood oranges, but had more than enough juice. I wanted to try something nice and light for dinner and came up with the recipe below. I really hope you like it.
Blood Orange Ahi Tuna
Ingredients
1 tablespoon olive oil
4 (8 ounce) ahi tuna steaks
1/2 cup white wine
1 tablespoon butter
1 medium shallot, minced
1 clove garlic, minced
2 cups blood orange juice
1/2 teaspoon of blood orange zest
Directions
In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about four minutes. Flip and sear other side for three and a half minutes, or until tuna is cooked to your satisfaction. Remove from skillet and allow to rest.
Return skillet to heat and slowly add the white wine. Scrape bottom of pan with spatula to remove any seared tuna bits from sticking to the pan. Reduce heat to medium and add shallot and garlic. Cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Add tuna briefly to cook on each side. Remove from heat.
Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce. Sprinkle the zest on the dish for garnish.
I enjoy this dish when the tuna is served on top of a bed of spinach greens. Enjoy.
in some vegetarian options as well. These recipes encourage you, the reader, to create the recipes in your own home and to share them with family and friends. Fans have approached me and asked about desserts. They want to go to a dinner or a potluck and want to bring something unexpected and yet tasty.
modernized for today’s kitchen. A fairly easy recipe that busy people can cook eat or save in bulk for future meals.