Author Archives: Steve

Daryols – Take creme of cowe mylke, oþer of almaundes; do þerto ayren with sugur, safroun and salt. Medle it yfere. Do it in a coffyn of ii yinche depe; bake it wel and serue it forth. – Forme of Cury, English,  c1390 Take cream, or almond milk, add to it eggs, sugar, saffron, andContinue reading “Daryol (Saffron Custard Tart)”

This recipe may date back to the middle ages, but it’s always a hit with my friends. Green Garlic [Sauce] – Crush garlic, bread and greens, and steep together. – Le Viandier de Taillevent (#155), French, early 14th C. 2 to 2 1/4 C fresh herb leaves (I usually use parsley & cilantro, but feelContinue reading “Green Garlic Sauce”

2 Duck Breasts Sauce 2 tsp Powdered Galangale (Ka) 2 Tbs Minced fresh garlic 4 Tbs Diced fresh ginger 4 Tbs Tamarind puree 2 Tbs Oyster sauce 3 Tbs Fish sauce 4 Tbs Palm Sugar or Light Brown Sugar 2 tsp Chili Garlic Sauce  1/4 C Chicken Stock Put a heavy pan on medium highContinue reading “Thai Tamarind Duck”

Today’s recipe comes from Renaissance Italy. It has a sharp lemony zing, without having any lemon at all, due to today’s spice: sumac! A standard in the Middle Eastern palate, it’s seriously under-rated in the modern kitchen. Sommacchia: Chicken or fowl in sumac sauce – Take a chicken cut into pieces and fry it inContinue reading “Sommacchia”

I was lucky enough to have a friend in California send me a bag full of Makrut Limes and Lime Leaves. So, of course, I had to make some Thai for dinner. The Makrut Lime Leaves are essential to the flavor. The zest of the limes adds another dimension, but the limes are usually difficultContinue reading “Thai Sour Curry with Rice Noodles”