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CORN MEAL WITH SAUSAGES (Polenta con salsicce) Cook in water one cup of yellow cornmeal making a stiff mush. Salt it well and when it is cooked spread out to cool on a bread board about half an inch thick. Then cut the mush into small squares. Put in a saucepan several whole sausages with a little water, and when they are cooked skin and crush them and add some brown stock or tomato sauce. Put the polenta (or cornmeal mush) in a fireproof receptacle, season with grated cheese, the crushed sausages and a piece of butter. Put it in the oven and serve when hot.
Gentile, Maria (2011). The Italian Cook Book The Art of Eating Well (Kindle Locations 242-246). Kindle Edition.
THis delicious recipe was out of a free cookbook from kindle, copyright 1919. I went looking for old cookbooks and I found quite a few free ones there!!!
Coddled egg-simple, quick and incredibly delicious!
Bring about 1/2 inch of water to boil in a small saucepan. Butter an 8 oz. ramekin and crack one fresh egg into it. Add 1-2 tsp. cream (preferably raw), salt and pepper, and a few bits of whatever you happen to have on hand: cheese, ham, cooked sausage or bacon, chopped scallions, even horseradish or a dash of mustard. Cover the ramekin with aluminum foil and place into boiling water; cover pan. Steam for about 5 min., or until yolk is covered by white but still runny. Enjoy!
I have three wonderful recipes for you that come from Ireland (with some minor changes such as oils used and fermentation).
The first one is a great substitute to crackers and cookies and is also incredibly kids friendly.
Fermented Oat-Cakes
1 c. organic oats
1 c. water
2 Tbsp. organic yogurt
1 egg or 1 Tbsp coconut oil
Any spices you desire
First you ferment the oats either overnight or up to 48 hours. To ferment them, stir the first three ingredients together, cover, and let sit in a warm place for the desired time. When your oats are fermented cook them as normal. Either let them cool completely and add a beaten egg or add the coconut oil while warm (not hot) and refrigerate for a few hours. (Fo me this depends on if you want it to be more like a cookie or more like a cracker. I like coconut oil for a more dessert flavour with maybe some nutmeg and I like the egg if I want a cracker for cheeses and such). Add any spices you desire. Now, after the oats have cooled it will be thick. Warm up about a tsp of either coconut oil or olive oil in a skillet and fry about a spoonful of oats on each side (too much oil will make them soggy so only use enough to coat the pan). Fry until crispy and do the same for all the oats. These make a great light lunch if you put some nice cheese and cold cuts on top (or veggies or anything).
Scotch eggs:
1lb of good quality ground sausage (or sausage links, you can cut the skin and squeeze out the meat)
1 dozen eggs – free range, organic
Breadcrumbs (make your own with some sprouted grain bread or sourdough bread in your food processor)
3 eggs, beaten
olive oil or lard
any seasonings you desire
First, hard boil the dozen eggs, allow to cool, peel off shells, rinse, and dry. Mix your sausage meat with your hands and add any spices you like. Create a ball of raw sausage meat around the hard boiled eggs (try to make them all the same size). Mix your bread crumbs with any seasonings you like. Roll your scotch eggs in the beaten egg and then roll in breadcrumbs. Do this for all your eggs. Now you can do one of two things you can fry them (but you have to deep fry and olive oil doesn’t usually work well with this, so if you have a natural oil that does then go for it); or you can coat a baking pan with olive oil and bake at 350F (180C) for about 45min to one hour. They should be crispy and the sausage fully cooked. These can be refrigerated for up to a week and reheated in the oven for about 30 min.
Traditional Irish Stew
Most Irish people have their own variations and family traditions but this is how my husband’s dear, sweet grandmother in Sligo makes it. There really aren’t any measurements for it, just add as much or as little as you please.
1 large leg or shoulder or lamb with bone
Potatoes
Carrots
Onions
Parsnips
Fresh Garlic
White wine
Olive Oil
Fresh Herbs
Small amount of flour
Brown your leg or shoulder of lamb in olive oil to help seal in the flavour and juices. When cool to the touch, cut the meat into bite size pieces and place in a container with white wine, olive oil, and chopped garlic. Cover and refrigerate until stock is ready. Using the bone from the leg or shoulder, create a bone stock (add a bouquet de garnis with rosemary, parsley, thyme, and bay leaf). I usually do these steps the day before because making a bone stock will take many hours. When ready, take out lamb and dry meat pieces with a paper towel. Coat in a light layer of flour – really only about a tbsp or so (you can mix spices with the flour if you like). Heat a skillet with olive oil, lard, or butter and brown the meat for a few minutes (do not fully cook). Add meat to your stock and chop up veggies and place in stock (as many of the veggies as you like, the ones above are traditional for this stew). Allow to simmer for 3 hours (or until the meat is soft and practically falls off the fork). When it is ready add more fresh herbs finely chopped: rosemary, thyme, and parsley are traditional. Add sea salt and cracked black pepper to taste and serve. Wonderful, filling, comfort food and you can control the carb content easily by using as many potatoes as you like. Note: don’t use russet potatoes use white, yellow, or red. Leave skins on potatoes and carrots (but peel the parsnips).
These recipes are testimony to the love of cooking of our forebearers, and I’m sure they taste worth the extra time in the end. It’s important to note, as you do, that the oats make a good subsitute for cookies, as they are also high in carbs.
Thanks so much for sharing!