spinach

Fried Spinach

33.

This month’s Montengarde Culinary Group night is themed “In the Bleak Midwinter”

 “In the Bleak Midwinter” theme – cook period dishes that remind you of warmer times or are from warmer places! No comfort food here – let’s see your vegetables, sallets, light desserts, and the like!

So with that in mind I was looking at spinach pie again, but then I got thinking – I wonder what other spinach recipes there are, maybe something simple, with a few ingredients, and something old, a base concept that gets reused later in other dishes.

So with that in mind it’s time for Fried Spinach.

Today’s recipe comes from Forme of Cury from 1390 England as reproduced in 1780.

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By Tomas de Courcy, ago

Spinach Tart

32.

I was doing the prep work on January’s Culinary Group and I realized I never posted the Spinach Tart. Now this is an easy dish we usually use for potlucks. It’s fast, takes very little time to make, and everyone loves it. We’ve done it as a big tart, we’ve done it as individual tarts, we’ve even done it gluten free.

We originally found the recipe at Medievalcookery.com and went back to the source then worked from there, but we have also made it the way Daniel Myers described and it’s just as good.

The recipe is from one of my go-to cook books Le Menagier de Paris as translated by Janet Hinson.

TO MAKE A TART, take four handfuls of beet-leaves, two handfuls of parsley, one handful of chervil, a bit of turnip-top and two handfuls of spinach, and clean them and wash them in cold water, then chop very small: then grate two kinds of cheese, that is one mild and one medium, and then put eggs with it, yolk and white, and grate them in with the cheese; then put the herbs in the mortar and grind them up together, and also add to that some powdered spices. Or in place of this have first ground up in the mortar two pieces of ginger, and over this grate your cheeses, eggs and herbs, and then throw in some grated old pressed cheese or some other such on to the herbs, and carry to the oven, and then make it into a tart and eat it hot.

 

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By Tomas de Courcy, ago