A daube is a stew. A 1604 daube is not.
Jan. 30th, 2013 03:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is (finally) a redo from July: Tuna in Daube.
2 pounds tuna
white flour
2 T unsalted butter
1/4 cup red wine vinegar
2 cups red wine
1 salted lemon, minced
12 threads saffron
1 Tbsp pepper, ground
2 bay leaves
2 T fresh rosemary, chopped
1 T fresh marjoram, chopped
1 bunch radishes (5 ounces), ground
fresh cilantro to garnish
Slice the tuna into 1-inch wide pieces and dredge in the flour. Melt the butter or olive oil in a large saucepan (I used a pipkin with feet) and cook the tuna until lightly browned, 3-4 minutes per side. Cook in batches as needed to avoid overcrowding. Chop the herbs. Add everything else except the cilantro, mix well, and bring to a boil. Cover and simmer over low heat for two hours, stirring occasionally. Garnish with chopped cilantro and serve warm.
Fresh coriander is called cilantro in North America.
What worked: It was good, although not as good as at the war.
What didn't: The sauce was a bit too lemony and wine-y. I'll probably lower the quantities of each a bit (I suspect the dish at the war cooked longer, so the flavors were better distributed).
More importantly: A re-read of the recipe while this was cooking had me realizing that I was misled by my modern sensibilities. A daube is a Fronch stew and that's how I made it in July and this time. This, however, calls for the tuna to be fried and a sauce poured on it for serving. Not at all the same thing.
Will I make it again? I'd like to get it right, so yes.
Take the tuna being cooked and fricassee as above, and make the daube on top like the others heretofore. (Take the tuna when it is cooked and well cleaned, all the scales off, cut into long pieces, and flour it, and fricassee it in olive oil or butter… then you will take vinegar, and wine as much of the one as of the other, and put it to boil, a salted [sour] lemon in slices, some saffron, some pepper, bay laurel leaves, rosemary, marjoram, ground radish root, a small handful of coriander: being boiled pour all hot on the [fish], and keep it thus well covered. (Ouverture de Cuisine, 1604)
2 pounds tuna
white flour
2 T unsalted butter
1/4 cup red wine vinegar
2 cups red wine
1 salted lemon, minced
12 threads saffron
1 Tbsp pepper, ground
2 bay leaves
2 T fresh rosemary, chopped
1 T fresh marjoram, chopped
1 bunch radishes (5 ounces), ground
fresh cilantro to garnish
Slice the tuna into 1-inch wide pieces and dredge in the flour. Melt the butter or olive oil in a large saucepan (I used a pipkin with feet) and cook the tuna until lightly browned, 3-4 minutes per side. Cook in batches as needed to avoid overcrowding. Chop the herbs. Add everything else except the cilantro, mix well, and bring to a boil. Cover and simmer over low heat for two hours, stirring occasionally. Garnish with chopped cilantro and serve warm.
Fresh coriander is called cilantro in North America.
What worked: It was good, although not as good as at the war.
What didn't: The sauce was a bit too lemony and wine-y. I'll probably lower the quantities of each a bit (I suspect the dish at the war cooked longer, so the flavors were better distributed).
More importantly: A re-read of the recipe while this was cooking had me realizing that I was misled by my modern sensibilities. A daube is a Fronch stew and that's how I made it in July and this time. This, however, calls for the tuna to be fried and a sauce poured on it for serving. Not at all the same thing.
Will I make it again? I'd like to get it right, so yes.
