White Leek Bruet

Thoughts:

This medieval leek recipe is flavorful and interesting.

The leeks and salt pork cook until they are so soft that they almost melt, leaving the slivered almonds to make a textural statement. Each bite transitions from the saltiness of the broth, to the soft flavors of the leeks and pork, then ends with a strong nutty, crunchy finish. I’ve made it as in the original, but if I were to make it again, I might include a sprig or two of herbs for some added nutrients and complexity. It would also be tasty paired with a nice toasted slice of dark rye bread.

Proposed Location?

I’d guess that this could be a strong contender for any of the smaller noble houses. It doesn’t rely on a wealth of fresh ingredients, but is strong and tasty. Given the inclusion of pork, I’m going to be funny and say it should be served at the Tarly residence, Horn Hill.

Recipe for White Leek Bruet

“To make white leeks, he who is in charge of them should arrange that he has his leeks and slice them small and wash them very well and put to boil. And take a good piece of salt chine of pork, and clean it very well and put it to boil therewith; and when they are well boiled take them out onto fair and clean tables, and let them save the broth in which they were boiled, and let there be a good mortar full of blanched almonds, and then take the broth in which the said leeks have boiled and draw up the almonds with it, and if there is not enough of the said broth take beef or mutton broth — and take care that it is not too salty; and then afterward put your bruet to boil in a fair and clean pot. And then take two fair and clean knives and chop your leeks, and then take them and bray them in a mortar; and, being brayed, put them into your broth, of almonds as much as water, to boil. And the leeks being boiled, when it comes to the side board put your meat on fair serving dishes and then the said broth of the said leeks put on top.” –Du Fait de Cuisine, 1420

Cook’s Notes: I’ve streamlined the original instructions somewhat below, for simplicity’s sake. I don’t think it alters the overall effect in any large degree.

Ingredients:

2 Leeks, white part only
1/4 lb. Salt pork, rinsed and sliced thinly into bite-size pieces
2 cups water
1 cup ground almonds
2 cups beef broth
Salt, to taste
1/2 cup slivered blanched almonds
1/2 cup Water

Rinse leeks and cut the white section of them into 1/4″ rounds. Put the leeks in a pot with the sliced salt pork and cover with 2 cups water.

Bring this mixture to a boil. Reduce heat to medium and continue cooking until leeks are tender and pork is cooked through, about 15 minutes.

Strain the broth into a bowl, reserving the leeks and salt pork. Pour this liquid back into the pot, along with the 2 cups beef broth and the ground almonds. Bring to a boil again. Once the leeks have cooled slightly, mash them between your fingers, or with a spoon. Add back into the broth along with the 1/2 cups water and blanched almonds, and simmer for 20 minutes. The mixture should thicken slightly from the almond flour, and be a nice rich color from the beef broth. Ladle into serving bowls, and consider serving with rye toast.

Historical Hot Chocolate, 1631

Thoughts:

This is the most decadent hot cocoa I have ever encountered.

Made thick and creamy by the emulsified ground nuts, it pours beautifully. There is a hint of robust smoky spiciness lent by the chipotle that compliments the chocolate, giving it a warm mouth feel no matter what temperature you serve it. The spice lingers on the back of the tongue, allowing the other flavors a turn. The anise is subtle, but with a distinct small bite, and traces of the cinnamon are there also. The annato doesn’t have much flavor, but adds a wonderful rich depth of color.

This recipe was probably intended to be made with water, and possibly even served cold. I like using milk as the base, as it increases the creaminess of the drink. When it’s cold the oils from the nuts rise to the top in a very thin sheen.

*Fun Fact: drinking chocolate did not violate the terms of fasting, as dictated by the Catholic Church. Win!*

Recipe for Historical Hot Chocolate

“Take one hundred cocoa beans, two chillies, a handful of anise seed and two of vanilla (two pulverized Alexandria roses can be substituted), two drams of cinnamon, one dozen almonds and the same amount of hazelnuts, half a pound of white sugar and enough annatto to give some color. And there you have the king of chocolates.” -Curioso tratado de la naturaleza y calidad del chocolate (A Curious Treatise of the Nature and Quality of Chocolate), 1631

Cook’s Notes: Although nuts ground in a food processor can work in a pinch, I recommend using pre-ground flour, which will be a finer consistency that one can usually get at home. If you’d like it spicier, feel free to tweak the chili types/proportions to taste!

Ingredients:

1/4 cup ground cocoa, unsweetened
1 dried chili pepper (chipotle), ground or chopped fine
1 anise star
1/2 vanilla bean, or 1/2 tsp. vanilla extract
1/2 tsp. cinnamon
2 tsp. almond flour
1 tsp. hazelnut flour
2 Tbs. sugar
1 tsp. ground annato for color
pinch of cayenne (optional)
2 cups milk

Combine all the ingredients with the milk in a medium saucepan. Heat gently for around 5 minutes, but do not bring to a boil. Strain into cups, and enjoy!

Lamb Stew with Dried Plums – The Hunger Games

“Before I can stop him, he’s out in the rain, then handing something in to me. A silver parachute attached to a basket. I rip it open at once and inside there’s a feast– fresh rolls, goat cheese, apples, and best of all, a tureen of that incredible lamb stew on wild rice.”

–The Hunger Games, by Suzanne Collins

Thoughts:

No wonder this is Katniss Everdeen’s favorite dish from the Capitol.

The finished stew is thick and gooey, with small melting lumps of lamb, vegetable, and shallot, and the occasional crunch of a slivered almond. The flavor is a complex combination of savory herbs, with an unexpected sweetness imparted by the cooked down plums and the yam. Served over a bed of wild rice, the whole is a hearty, near-divine fictional food experience that absolutely lives up to its reputation.

In keeping with the original excerpt, I paired my stew with apples, rolls, and goat cheese. YOM!

Lamb Stew with Dried Plums Recipe

Prep: 15 minutes Cook Time: 1 hour plus

Makes 4 servings

Ingredients

Olive oil, enough to cover the bottom of the skillet (abt. 3 Tbs)
3 shallots, sliced very thin
1 medium yam, cubed
1kg diced lamb (3-4cm cubes)
1/4 cup flour
salt, black pepper, and paprika or Aleppo pepper to taste
1 Tbs. cocoa
6-8 prunes, cut up
1 1/2 cup red wine
1 1/2 cup beef broth
1/4 cup slivered almonds
1 Tbs red wine vinegar
wild rice, enough for 4

Pour the oil into a large skillet, then add the shallots. Cook over medium heat until they are soft but not brown. Add the diced yam and a splash of water, then cover and let cook for about 5 minutes, or until just soft. Transfer the veggies to a large pot.

In that same skillet, pour in enough olive oil to cover the bottom again. Toss the lamb with flour and spices, then brown in the skillet. Add the browned lamb to the pot, along with the remaining ingredients.

Bring to a boil, then turn down and simmer for around an hour. As with all stews, the flavors will be better the second day, but you’ll have a tough time not eating it straightaway.

Serve the stew on a bed of wild multigrain rice.