The Old World Kitchen: The Rich Tradition of European Peasant Cooking
Elisabeth Luard
Language: English
Pages: 560
ISBN: 1612192688
Format: PDF / Kindle (mobi) / ePub
"The best cookbook no one's ever heard of."
—MARK BITTMAN
"Through her eloquent writing and delicious recipes, Elizabeth Luard is able to bring us back in touch with the sources of real nourishment. This is a wonderful, inspiring and important book." —ALICE WATERS, founder and owner of Chez Panisse and the author of The Art of Simple Food
A classic on the essentials of European cooking
Award-winning food writer Elisabeth Luard joyously salutes the foundations of modern Western cooking with recipes collected during more than twenty-five years of travel and research, many of them spent living in rural France, Spain, Greece, Ireland, and Italy. This definitive collection of over three hundred time-tested recipes from twenty-five European countries is an indispensable guide to the simple, delicious, and surprisingly exotic dishes of peasant Europe.
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game. Considered a crop-destroying pest since the first pair escaped from the domestic warrens installed in their colonies by the Romans, rabbit meat has long been the fare of the poor. The Belgians carried on the Roman tradition and bred ever-larger rabbits for meat. Their Flemish giant now stocks commercial rabbit farms all over the world. My family’s pet buck rabbit, Pila, who must have weighed 12 pounds in his prime, was a powerful and fertile member of the breed. He would thump through his
to give the tender meat a protective crust. Put it back in the hot oven to seal the crust. After 10 minutes reduce the heat to 375°F and continue roasting. Allowing 20 minutes for the first pound and 15 minutes thereafter; this weight of meat will take 1¼ hours. Lamb should not be overcooked. Baste it regularly. Turn up the heat again at the end to finish it crisply. As soon as you have settled the meat in the oven, chop the mint leaves small and cover them with the boiling water. Allow to steep
in the salad compartment of the refrigerator and is ideal for soups, stews, and, cut into fine slivers, as a baster for roast meats. Mme. Escrieu, my neighbor in the Languedoc, salted the sides from her annual pig in this fashion, and used it in her fortnightly cassoulet. María, my neighbor in the Andalusian valley where I lived before moving to the Languedoc, did not include the aromatics: her pork for salting was simply buried in a heaped mound of salt from the Cádiz flats. She kept her salted
minutes. Add the potatoes to the stew, and continue to cook for 20 minutes. Add the vegetables, and cook for 10 minutes more. When the vegetables are ready, add salt and stir in an extra spoonful of oil before serving. SUGGESTIONS This is a very variable recipe, depending largely on the products and fortune of those preparing it. Green peppers can be included. Tomatoes are sometimes added, as are onions, carrots, or young tender artichokes. There are several wild greens—in particular the leaf
Complete a light supper with a salad of lettuce and a glass of milk curds. Spanish Potato Omelet Tortilla española (Spain) Eggs are the great standby of the Spanish kitchen. Hard-boiled eggs with mayonnaise (a Spanish invention, it appears, from the island of Minorca) are nearly always on the tapa counter, but the Spaniard loves his potato omelet, a thick, juicy, fragrant egg-cake, best of all. Other folded omelets are designated “French.” Whatever other culinary skills she may lack, every