Sols, A Vinegar Dressing (salad)

Si vols fer sols a que et vulles, a carn o a peix, pren de la carn o del peix frit a fets-ne trossos, e gita’ls en vinagre; e dessus gita primerament farigola.
E si vols lo sols cald, hages pebre a safra e vinagre, e del brou de la carn o del peix, e ceba tallada; e destrempa-ho tot e gita-ho dessus.

If you wish to make vinegar dressing for whatever you want, for meat or fish, take the meat or fried fish and vut them in pieces and pour them into vinegar, and first pour thyme over the top.
If you want the dressing hot, take pepper, saffron and vinegar, and some meat or fish broth and sliced onion, and mix it all together, and pour it over the top.

Mixtura cum Caseo; Mixture with Cheese
LIX. QUEMADMODUM MORETUM FACIAS
Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum aut, si id non erit, viridem cepam, folia lactucae, folia erucae, thymum viride, [vel] nepetam, tum etiam viride puleium et caseum recent<em> et salsum. Ea omnia pariter conterito acetique piperati exiguum permisceto; hanc mixturam cum in catillo composueris, oleum superfundito.
Put into a mortar savory, mint, rue, coriander, parsley, leeks, or if you have none, a green onion, , lettuce leaves, rocket, green thyme or catnip, and also green pennyroyal and fresh and salted cheese. Pound all of these together, and blend in a little pepper. When this mixture has been arranged in a bowl, pour olive oil over it.
A composed green salad of lettuces, served alongside a saffron vinaigrette.

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)

 

¼ c Vinegar, Sour Orange juice, Verjus, or diluted pomegranate molasses.
½ tsp salt
1 pinch Saffron, bloomed
¼ tsp Black pepper
¾ c Olive oil

A green tossed salad with herbs of your choosing.

Use a jar with a good lid.

Add salt and saffron to vinegar, allow to rest 15 minutes or more.
Add pepper, olive oil.
Place lid on container, shake briskly.

Note: Many people are unable to safely eat pennyroyal, I choose to substitute other available mints when I am serving guests, though for my own use I do use pennyroyal.  Select a wide variety of lettuces, bitters, crisps, and juicy types. This salad can be composed as an elegant, layered display piece for a formal meal.

 

 

Grant, Mark. Roman Cookery. London: Serif Cookery, 1999. 106. Print.
Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 84-85. Print.

Marcos, Juan Jose. “LUCIUS IUNIUS MODERATUS COLUMELLA.” The Latin Library. The Latin Library. Web. 16 Oct 2013. <http://www.thelatinlibrary.com/columella/columella.rr12.shtml>

 

 

I like to cook. I like to cook a whole lot. Eating is important too, but cooking? That’s really what makes me happy. Knowing what needs to happen to make dinner into awesome, judging the moment to open the oven.  When I pull perfect chicken out, it gives me a thrill.

Complex sauces, balanced ingredient lists, and spice palettes bring out and enhance the scent of a rare mushroom, or make the reputation chestnuts enjoy make sense.

Sometimes, though, nothing sounds as good as a deviled egg or tuna salad. I can’t have either, so I need other go-to foods that I can think of as fast assemblies. A few ingredients, a few minutes, and maybe even a pan to clean, to put together something as nourishing as it is tasty.

Sodde Eggs are a dish I had enjoyed over the years, but learned more about through a good friend, John Marshall Atte Ford. He shared a variety of egg dishes and knew where to find information about them.

Since then, I have frequently enjoyed a Sodde Egg, but this time I chose to do something different.

I followed the instructions found online, and rather than enjoying the dish plain as an appetiser, served it on a green salad for a perfect late summer lunch

a single hard egg sliced into six wedges, nested in a mixed green salad and dressed with a whole-grain mustard sauce.

A sodde salad

I highly commend this recipe.

Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little broune, the put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges.
–J. Partridge, The Widowes Treasure, 1585

(found at http://www.florilegium.org/files/FOOD/eggs-msg.text)

Recipe: Sodde Eggs

a plate with three hard boiled eggs and a stick of butter. Next to the plate are a jar of verjus, a jar of mustard, a peppermill, and a salt bowl.

a few extra eggs means lunch another day.

Ingredients

  • Not mentioned above: a good handful of salad greens.
  • 1 hard boiled egg
  • 1 ½ Tbs butter.
  • 1 ½ Tbs vinegar (I used verjus)
  • 1 ½ Tbs mustard (I used lumbard)
  • 1 pinch salt (adjust for salted/unsalted butter)
  • 1 pinch pepper

Instructions

  1. Slice your egg prettily to show off the lovely yolk.
  2. Place your salad greens, then center the egg in the nest of greens.
  3. Melt the butter in a heavy pan over low heat. It can burn quickly, your goal is to allow it to gently and calmly foam, then begin to turn very slightly amber.
  4. Add salt and pepper. If using salted butter, go easier on the salt.
  5. When the butter is beginning to show a color change, not quite to manila but no longer buttercup, lower the temperature on the pan, and add the vinegar and mustard.
  6. Be very aware of hot vinegar fumes! The mustard and vinegar are both prone to sending painfully sharp steam.
  7. Pour the hot sauce over the egg, and serve quickly before the butter begins to cool.

Ratings

– I rarely have hard eggs in the fridge

+ simple

+delicious

+flexible

+ fast

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 1

All of the variation in this dish is based on the type of mustard and the type of vinegar you choose.

I used verjus and Lumbard mustard from Curye on Inglish http://carbonadoes.com/2012/03/31/120/

a large frying pan, bottom completely coated with butter. Verjus and a dollop of mustard have just been added, causing steam to billow.

It goes very quickly once the mustard and vinegar are in the pan.

but a red wine vinegar would give a nice depth, and a cider vinegar would preserve the lovely amber color.

I can’t say I won’t ever want a deviled egg again, but with this dish, I’m a lot less likely to miss them.