Tendres Mercies
Jan. 27th, 2020 11:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cirons Tendres [Tender Chickpeas]
This is a redo; I (finally) got around to attempting a redo of last time's interpretation. It only took me eight years. (To be fair, I haven't seen fresh chickpeas at the market since then.)
3/4 cups almond milk (not the commercial stuff, but the real thing)
1 tsp olive oil
1/2 tsp salt
1 small onion (4-5 oz), peeled
1/4 cup fresh parsley, chopped
1 cup fresh basil, chopped
1 Tbsp fresh marjoram, chopped
1/2 tsp powdered ginger
1 Tbsp verjuice (or half red wine vinegar and half water)
Added: 1/4 tsp black pepper
Hull and wash the chickpeas (or open the can). Bring water to a boil in a small saucepan and add onions; the water should just cover them. Scald the onions for 3 minutes, then remove them and dunk into ice water to stop them cooking. Drain, pat the onions dry, and coarsely chop them.
Bring almond milk to a low boil in a medium saucepan and stir in chickpeas, olive oil, salt, and chopped onion. Reduce heat to a simmer and cook, stirring, for 20 minutes (or 5-7 minutes for canned). Stir in chopped herbs, ginger, and verjuice. Cook for 5 minutes longer, covered, and serve warm.
Sources
Santanach, Joan ed. The Book of Sent Soví: Medieval recipes from Catalonia. Trans. Robin Vogelzang. New York: Tamesis Books, 2008. Print. ISBN 978-1-85566-164-6.
What worked: This was a much better interpretation, or at least much closer to what I think it likely should have been. It was chickpeas in sauce, not soup. Upping the basil significantly gave it much more tang, as did the marjoram. The pepper isn't mentioned, but seems reasonable to me. Rosemary might be another "good herb" to include.
Soaking the almonds overnight in cold water makes it easy to skin the almonds, and produces a creamier milk than a short soak in boiling water.
What didn't: I used canned chickpeas because it isn't season. I cooked the chickpeas for 15 minutes, which was too long for ones from a can - they were a bit mushy and the almond milk mostly cooked off, although it still coated everything nicely.
Will I make it again? I'll put it in the tourney cookbook. I could see bringing this to a boil and using our Thermos dish for a one-day event.
This is a redo; I (finally) got around to attempting a redo of last time's interpretation. It only took me eight years. (To be fair, I haven't seen fresh chickpeas at the market since then.)
If you want to prepare tender chickpeas, wash them well. Take almond milk, and cook them with the milk and oil and salt; and put in one or two onions scalded with boiling water. When they should be cooked, put in parsley, basil, marjoram and other good herbs, and a little ground ginger and a little sour grape juice. This is the way to cook them when they are tender, but not among the first [springtime crop].8 ounces fresh chickpeas (about 5 oz hulled); or one can, 8 oz, which is a double recipe.
Sent Sovi, late 14th century
3/4 cups almond milk (not the commercial stuff, but the real thing)
1 tsp olive oil
1/2 tsp salt
1 small onion (4-5 oz), peeled
1/4 cup fresh parsley, chopped
1 cup fresh basil, chopped
1 Tbsp fresh marjoram, chopped
1/2 tsp powdered ginger
1 Tbsp verjuice (or half red wine vinegar and half water)
Added: 1/4 tsp black pepper
Hull and wash the chickpeas (or open the can). Bring water to a boil in a small saucepan and add onions; the water should just cover them. Scald the onions for 3 minutes, then remove them and dunk into ice water to stop them cooking. Drain, pat the onions dry, and coarsely chop them.
Bring almond milk to a low boil in a medium saucepan and stir in chickpeas, olive oil, salt, and chopped onion. Reduce heat to a simmer and cook, stirring, for 20 minutes (or 5-7 minutes for canned). Stir in chopped herbs, ginger, and verjuice. Cook for 5 minutes longer, covered, and serve warm.
Sources
Santanach, Joan ed. The Book of Sent Soví: Medieval recipes from Catalonia. Trans. Robin Vogelzang. New York: Tamesis Books, 2008. Print. ISBN 978-1-85566-164-6.
What worked: This was a much better interpretation, or at least much closer to what I think it likely should have been. It was chickpeas in sauce, not soup. Upping the basil significantly gave it much more tang, as did the marjoram. The pepper isn't mentioned, but seems reasonable to me. Rosemary might be another "good herb" to include.
Soaking the almonds overnight in cold water makes it easy to skin the almonds, and produces a creamier milk than a short soak in boiling water.
What didn't: I used canned chickpeas because it isn't season. I cooked the chickpeas for 15 minutes, which was too long for ones from a can - they were a bit mushy and the almond milk mostly cooked off, although it still coated everything nicely.
Will I make it again? I'll put it in the tourney cookbook. I could see bringing this to a boil and using our Thermos dish for a one-day event.
