Medieval Cooking

David’s Cooking Site: Cooking Martino
David Walddon decided to take on an enormous task and cook his way through “Libre de Arte Coquinaria” by Martino di Como and blog about it. Just the kind of thing I find terribly interesting and exciting. The recipes that he has completed are cataloged here and include his [...]

This was the main course for dinner this evening.
2 small yams, diced into 1/4″ cubes
3 small Idaho potatoes, diced into 1/4″ cubes
1 1/2 c fresh broccoli, cut into florets, cut small (spoon sized)
1 1/2 quarts vegetable broth
1 small onion, diced fine
a splash of canola oil
pepper to taste
optional ingredient: sour cream
optional ingredient: bacon, chopped fine
optional ingredient: [...]

Yesterday I was contacted by a friend that is allergic to almonds, but not hazelnuts or pistachios, so I tried them out this morning. You’re not getting a lot of analysis here as I’m writing before running to get my house clean before I have guests in it.
Before assembling everything to actually make the [...]

First, a confession: I am terrified of almond cheese and almond butter. Not the idea of it as much as the execution. The recipes that I’ve seen in primary sources are of the sort that says:

“Take a half pound of almonds and rose water and sugar and clarified butter. And set it in [...]