A Taste of History (S3E5): Dolley & James Madison - Entertaining at Montpelier- Part 1
Dolley Madison was the toast of Washington, hosting her famous “squeeze” parties at the White House first for Thomas Jefferson, and then for her husband, James. Chef Walter throws a party, Dolley-style, making ice cream with Dolley and cooking up a feast, which includes Artichokes, Veal Kidney Dijonnaise, Hoppin’ John and Cornmeal Fried Catfish for their guests.
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
For more episodes and cooking related content subscribe to our channel: Hungry!
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Join us Live 24/7 on our on-going broadcast at:
Hungry is a new linear OTT channel dedicated to food and cooking, and featuring such celebrity chefs as Pati Jinich, Julia Child, Jacques Pepin, Nick Stellino, Graham Kerr, Roy Yamaguchi, Walter Staib, Jim Coleman, Cecilia Chiang, Martin Yan, Jean-Georges Vongerichten, Michael Chiarello and many others.
Hungry launched on Twitch.tv in 2018, on Xumo for LG Smart TVs in Q3, 2019, on Samsung Smart TV Plus in Q4 2019, and on Vizio SmartCast TVs in Q1 2020. Roku and Apple TV apps are coming in Q1, 2021.
Learn more at the Hungry website.
Making Medieval Fig Spread - Rapé | History of the Fig
The Fig is one of the oldest and most prized fruits in history. In this episode, I explore that illustrious history and make a delectable fig and raisin purée from Medieval England called Rapé.
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LINK TO INGREDIENTS**
SANDALWOOD POWDER (SAUNDRES):
RICE FLOUR:
DRIED ORANGE PEEL:
CINAMMON:
CLOVES:
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RAPÉ (Fig and Raisin Purée)
14TH CENTURY RECIPE (THE FORME OF CURY c.1390) -
Take half fyges and half raisouns; pike hem and waishe hem in water. Skalde hem in wyne, bray hem in a mortar, and drawe hem thurgh a straynour. Cast hem in a pot, and therewith powdur of peper, and oother good powdours. Alay it up with floer of rys and colour it with saundres. Salt it, seeth it and messe it forth.
MODERN INTERPRETATION (Based on Lorna J Sass's adaptation from To The King's Taste)
INGREDIENTS
- 125 g/4 oz well-soaked dried figs
- 125 g /4 oz stoned raisins
- 275 ml/10 oz red wine
- A pinch of black pepper
- Other spices. These are up to the chef. I used:
1. 1/2 tsp cinnamon
2. 1/8 tsp cloves
3. 1/8 tsp dried orange peel
- 1/2 tsp Sandalwood Powder
- 3 tsp rice flour
- A pinch of salt
MODERN METHOD
1. Remove the stems from the figs and soak fruit in cool water for 30 minutes.
2. Combine figs, raisin, red wine, spices, and sandalwood powder in a saucepan (do not add rice flour or salt), and stir to combine. Then set over medium head until simmering, then cover pan with a lid and simmer until fruit it softened or about 10 minutes.
3. Once the fruit is soft, purée with either a mortar and pestle or in a blender.
4. Mix rice flour and salt into the puree and return it to the stove on low heat for another 5 minutes, or until the puree has thickened.
5. Serve it forth.
**Rapé is meant as a garnish or filling and can be used in numerous ways. I suggest it as a sauce for meat (add a bit more wine to make it less stiff) or as a filling for a pastry or on sweetened bread, or served with a mild cheese like brie.
SOURCES
The Forme of Cury - By Samuel Pegge -
To The King's Taste - Lorna J. Sass -
The Medieval Cookbook - Maggie Black -
The Tree that Shaped History -
PHOTO CREDITS
Fig Newton Photo By Evan-Amos - Own work, Public Domain,
Tell es-Sultan in Jericho Photo By A. Sobkowski - Own work, Public Domain,
Olympic Medals Photo By Christophe95 - Own work, CC BY-SA 3.0,
Santa Barbara Mission Photo by Ken Lund, - Own work, Public Domain,
Santa Barbara Mission Fig Tree Photo by HarshLight - Own work, CC BY-SA 3.0,
Mortar and Pestle Photo by William Warby - Own work, CC BY-SA 3.0,
#fig #medieval #medievalfood #foodhistory #tastinghistory
SOURDOUGH Countryside Miche Recipe | SIMPLE Sourdough Bread recipe
This Sourdough Countryside Miche recipe is sure to get you in gear baking your own fresh bread. One of the first sourdough bread recipes that I learned that I actually keep on making because it's so simple and easy! Happy Baking!
Ingredients:
Sourdough Starter 1/2 cup
1 1/3 cups warm water
7 TBSP whole wheat flour
2 cups all purpose flour
2 tsp salt
2 tsp sugar
cooking spray
cornmeal
optional sesame seeds
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Timestamps:
00:00 Let's make sourdough bread intro
00:31 sourdough starter for countryside miche
01:18 adding all the ingredients to the mixer
03:33 dough consistency
04:23 bulk warm fermentation
05:02 caring for your sourdough starter
06:54 preparing the baking dish | cold fermentation
08:21 scoring the dough and getting ready to bake bread
09:40 sourdough miche finished bread
#sourdoughbreadrecipe #sourdoughdiscardrecipes #sourdoughbread #cookingwithmykids
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Easy No-Knead Bread Recipe | Bake #WithMe | NYT Cooking
No-Knead Bread recipe:
NYT Cooking video producer Scott Loitsch is trying new things right now — like filming videos on his phone and baking his first-ever loaf of bread.
Let us know what else you want to see Scott try (sourdough bread, for those of us who can’t find yeast?) in the comments.
#StayHome bake #WithMe
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Honey Skillet Cornbread | Sally's Baking Recipes
Adapted from my favorite cornbread recipe, this honey skillet cornbread combines crunchy cornmeal, corn, butter, and delicious honey. Unlike traditional unsweetened cornbread, this skillet cornbread includes natural honey which complements the cornmeal’s flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!
Get the full recipe:
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A Taste of History (S4E13): The First Five Presidents
In this very special season finale, we look back at our profiles of the first five presidents, the foods they loved, and the memorable dinners they hosted. We do this from the White House, site of those memorable feasts, and look at the rich history of White House cuisine. A very fitting way to end the Fourth Season of “A Taste of History.”
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
For more episodes and cooking related content subscribe to our channel: Hungry!
----
Join us Live 24/7 on our on-going broadcast at:
Hungry is a new linear OTT channel dedicated to food and cooking, and featuring such celebrity chefs as Pati Jinich, Julia Child, Jacques Pepin, Nick Stellino, Graham Kerr, Roy Yamaguchi, Walter Staib, Jim Coleman, Cecilia Chiang, Martin Yan, Jean-Georges Vongerichten, Michael Chiarello and many others.
Hungry launched on Twitch.tv in 2018, on Xumo for LG Smart TVs in Q3, 2019, on Samsung Smart TV Plus in Q4 2019, and on Vizio SmartCast TVs in Q1 2020. Roku and Apple TV apps are coming in Q1, 2021.
Learn more at the Hungry website.