Enenuru Recipe of the Day/Month/Year

[us4-he2-gal2]

The Special this time is:

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Foodo alla Italiano

(mit Kartoffelpuffer)

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Today I made the recipes Silvia had so efficiently explained above with also some Kartoffelpuffer (potato pancakes) which Frank told us about Thanks both for your ideas, I think all the foods were great for a beginner like me and turned out to be very tasty!

I had gone shopping the day before and luckily these recipes weren't too demanding for ingredients with the exception perhaps of the parmeson cheese (which is particular expensive in Canada) - I was able to find a good sort of Risotto rice, not by the names you have them as Silvia, however we have packaged "Risotto" rice, which must be the right stuff I had a few friends over to try this food both because it is somewhat exotic in Canada, and also because its one of the few times Ive cooked anything worth eating..not since Leek soup I guess hehe. Additionally my friends are much better cooks then I am, and so they were able to save the Risotto 0_0

Unfortunately, between entertaining guests and being about overwhelmed by three recipes (and trying be as effective a cook as they were) I didn't get many pictures of the process but have one instead of the end result. I found the Risotto alla Parmigiana to have a wonderful texture and taste, though was fairly tricky to get it right (lots and lots of cooking time and adding more water). The Uova ala monegasca were great, very different, definitely healthy And the Kartoffelpuffer make a nice side, much better with onion and garlic (as Frank suggested). Overall very nice exotic food in my opinion. Would have been exhausting to make with out the backup though!

Bon Apetito! mmm 800 experience points 0_0

Cook time: It took us about 1 1/2 hours from start to finish
Energy gained to post at Enenuru: 9 out of 10 energy bars
Gas inducing: About normal.
Side effects: A poverty inducing addiction to parmesan cheese
Taste: umm delicioso (if thats a word hehe)
Final Score: 9 out of 10 Italianos

[sheshki]

Ah, great. And if you cook several times a week easy stuff u can do this meal soon all by urself with one hand tied to your back.
And as an sideeffect you eat way healthier stuff.

[alvean]

Wow! You have indeed leveled up in your Chef Career

I have never eaten risotto and uova alla monegasca in the same meal
The risotto is a "first course" and uova alla monegasca receipe is a single dish (absolutely not for breakfast)

Congratulations Bill and BUON APPETITO!

p.s.: delicioso? maybe delizioso
and Italianos = Italiani

[alvean]

Tiramisù alle Fragole (Tiramisù with Strawberries)

Difficulty: medium

Here comes another nice receipe. This time I have not written captions on pictures because it's a very tricky receipe and needs many explanations.

First of all: I DECLINE any responsibility for any kind of illness coming from the preparation of this receipe.
It should not be eaten during summer because "raw" eggs could cause many troubles.
Fortunately, here, we survived many times to this sweet thing ^.^

Second: if you prepare this, at your own risk, remember that it must be all eaten in 36 hours time, after this time it must be thrown away.


Ingredients for 8 portions
- 300 g of savoiardi biscuits
- 500 g of mascarpone (mascarpone is a derivated of cream, is one of the most wonderful things on earth, not easy to be found out of Italy)
- 500 g of strawberries
- 5 eggs
- 1 orange
- 70 g of sugar



MAKING THE STRAWBERRIES SAUCE
1. Quickly wash under water and gently dry 250g of strawberries. Cut them in small pieces with a sharp knife


2. Wash the orange, dry it and then cut it in two halves. Squeeze it to obtain the juice.


3. Put the strawberries in a pot, filter the orange juice and add it to the strawberries.


4. Add 30g of sugar into the strawberries and orange juice pot


5. Put it on fire. Cook it for about ten minutes always mixing with a metal spoon. Take it on fire until the strawberries have quite completely become a mush. Take the pot out of fire and let it cool.


PREPAIRING THE CREAM

6. Gently wahs and genlty dry the reamining 250g of strawberries .Cut them in small pieces and with a sharp knife.


7. Open the eggs. Carefully separate the red parts from the white ones. Keep all the red parts and put them in a bowl, but keep only 3 egg white and put them in another bowl, better a spacious one, better more "deep" than wide.

N.B: avoid breaking the red parts into the egg white parts because the white won't do the magic explained later if there's red inside!

8. Add to the red parts 40g of sugar (I know the pic is terrible). Use the thing called kitchen whisk (?) to mix them


9. Mix with the kitchen whisk until the mixture gets a lighter colour and it increases its volume


10. Add the mascarpone a spoon at a time and wait until you have perfectly mixed it to the egg mixture before adding a new spoon.


11. When you have finished adding the mascarpone and mixing it with the whisk this is what you should have in your bowl.


12. See? Egg white (with a really really small pinch of salt) + electric kitchen whisk = ... (use the electric thing into that bowl fro 5 minutes)


13. MAGIC DONE!!! After 5 minutes of electric shaking, the egg white should be like this.

N.B: it's really compact, and if the bowl is put upside down it doesn't fall from it. When it doesn't fall, it's perfect!

14. Gently add the magic thing to the bowl with the reds. Be very careful!

N.B: when mixing it, use a large spoon, better if made of plastic or wood. The hand movement should be from the low part, to the top part, very gently, avoiding it from returning liquid.

15. Add the strawberries pieces to the bowl and gently mix them.


MAKING THE "CAKE"

16. Take one savoiardo biscuit at time and gently dive it into the (now cold) strawberry sauce


17. Order a first level of savoiardi with sauce in a baking tin


18. Add a first level of marvelous cream on the savoiardi base. Spread it well.


19. Add a second level of savoiardi with sauce on the spreaded cream.


20. Add a last level of cream and spread it to cover everything.


Cover it with a cling kitchen film and put it in the fridge for min. 6 hours.
I forgot to take pics of how it looks like when it's time to eat it
To eat it: Cut in parts and gently put one of it on a dish. Eat with a teaspoon or a fork.
Must be conserved in the fridge.

Buon appetito ^.^

Alvean

[ummia-inim-gina]

YOS II 26 (recipe one of six)

1 Bi: 1-49; (1) To prepare a [ ] of [ ] or "small birds," (2) you remove the heads, necks and legs; (3) you open their bellies, and remove (4) gizzards and pluck. Then you split and peel the membrane from the gizzards. (5) You then wash the bird and chop the pluck. In a clean kettle (6), you place the birds, gizzards and entrails. After heating it, you remove the meat, (7) and wash the contents well in cold water [ ].
In a clean pot, (8) you add water and mild and put it on the stove. [N.B.:L this last passage was smudged by a distracted copyist.] (9) You wipe carefully the birds, gizzards, and entrails and sprinkle (10) with salt, and put everything into the pot. you add a piece (11) of fat, from which the gristle has been removed. You also add (12) pieces of "(aromatic) wood" as desired, (13) and stripped rue leaves.
When it comes to a boil, you add (14) a little onion, samidu, leek and garlic, (15) mashed with onion. You also add (16) a small quantity of cold water. Meanwhile, you wash some sasku-flour; soak it in milk, and (17) once it is wet, knead it with siqqu-brine, and, being careful that it remains pliant, add samidu, leek, garlic, (18) milk, and pot juices. (19) While kneading it you must watch it carefully. You divide the dough into two equal parts. (20)You let one half rise and keep in the pot; (21) from the other half, bake shaped sebetu-rolls of 2? grams each in the oven, (22) and remove when done.
You knead more sasku-flour soaked and saturated with milk, (23) and add some oil (?), leek, garlic, and samidu. (24) Then, you take a platter that can hold the cooked birds, (25) and line it with the dough, allowing some (of it) to overlap (the rim) by a few centimeters [literally: four fingers].
(26) You then take the large container (in which half of the previous dough was reserved), (27) set that dough onto another platter and line it with the dough. You choose the platter (28) so that it covers the space taken up by the birds. (29) You sprinkle the dish with mint, then (30) to make a "lid," (31) you cover it in the dough that you reserved in the large container. (32) you then remove the top cover from the stove. (33-34) and replace it by two (baking sheets?), on which you place the two dishes covered with their pastry dough. (35) When it has all been cooked, you remove (36) from the serving dish only the piece of pastry that will serve as the "cover," (37) and rub it with oil. While waiting for the meal, (38) you keep this piece in its dish. (39) When the birds and the broth are cooked, (40-41) you chop and mash leek, garlic and andahshu together and add them to the mixture.
(42) Just before serving, you take the platter prepared with a lining of a crust and (43) place the cooked birds on it carefully: (44), you scatter over in the pluck and (45) the cut-up gizzards that were being cooked in the pot. (46) as well as the (little) sebtu rolls that were baked in the oven.
(47) You set aside the fatty broth in which the meat was cooked in the pot. (48) You cover the serving dish with its (pastry) "lid" and (49) bring it to the table.

[us4-he2-gal2]

Ummia:



Wow! Chicken and entrail pot pie?? 0_0 Sounds uhh. Mesopotamian. I'm not sure if I'm missing something, not being a particularly good cook, but it sounds like the bird is cooked and sealed in the pie with bones still in place? That's a little worrisome Still, great find! Nice addition to the broth recipes and who knows, maybe one of us will make some up - I'll do it this Christmas or else on enenuru's 3 anniversary next spring. Unless we find something even more demanding - OR with entrails

[us4-he2-gal2]

Beet Broth Again

So it has been some nine years since I was posting on this thread. Since then, cooking has become more of an everyday activity for me. Multiple times a day really. A long time ago, we noted the phenomenon of modern scholars and students taking an interest in Mesopotamian cooking and even cooking some Mesopotamian food. As Amarsin (then a student at Cornell I think) indicates in his post from Nov. 25 2008, students have made occasional efforts to recreate Mesopotamian dishes. This activity was taken up with particular enthusiasm by Yale students, Yale houses some tablets which contain Mesopotamian recipes. These recipes were translated and published by the French Assyriologist, and gourmet chef, Jean Bottero. For more on Bottero and his observations on Mesopotamian cooking and taste, see the following archived New York Times article from 1988:

www.nytimes.com/1988/01/03/nyregion/mastering-the-art-of-babylonian-cooking.html

Interestingly, the Yale (and Harvard) students have recently cooked up three Mesopotamian stews one of which is the tuhu (or tuh'i) beet broth. The video in the link below documents this process and the results. I think someone states that it is the first time in 2,000 years that someone has tasted this food (although, I would add here that, as documented in post from Nov. 26 2008, a bad version of tuh'u beet broth was indeed tasted 10 years ago).

www.openculture.com/2018/06/a-4000-year-old-babylonian-recipe-for-stew-found-on-a-cuneiform-tablet-gets-cooked.html

See also - the enenuru version

www.youtube.com/watch?v=EcY5X0ud0-s

[rynathee]

Hi Bill!

Somehow I had missed seeing this thread until now so thanks for posting your recent update. Lots for me to catch up on. I'm not a natural when it comes to cooking but it would be fun to try my hand at some ancient mesopotamian recipes.

[us4-he2-gal2]

Beet Broth Again (Again)

In November, 2008, I made Tuh'u beet broth as a sort of historical reconstruction experiment for this thread, see above (it tasted weird). Several years ago, specifically July of 2018, I reported here that several Yale students were making Tuh'u beet broth. See links above. Well, since that time, beet broth is back - again! One of my favorite youtubers, Max Miller, makes a youtube channel called 'tasting history.' Miller is not a historian or a chef, technically, but he is a smart and capable guy who does a great job of talking about history and a great job cooking, I suppose, because he puts his mind to it and spends time on it. Very admirable and his videos are usually informative and entertaining. This time he decided to take on Babylonian cuisine and selected none other than Tuh'u beet broth (it is surprising that this recipe keeps getting picked when Bottero's recipe translations make dozens of others available. But it may be that other recipes have rare ingredients or otherwise sound gross to modern readers). Miller also had help from Harvard assyriologist Gojko Barjamovic. I include the youtube link below:


www.youtube.com/watch?v=7IYYhoO-hiY