A Thyme and Place Cookbook by Tricia Cohen & Lisa Graves

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A Thyme and Place: Medieval Feasts and Recipes for the Modern Table

 

Remember back in April when I went to the book launch for Ageless Women, Timeless Wisdom?

Lisa Graves has now teamed up with her best friend Tricia Cohen for a wonderful cookbook, A Thyme and Place: Medieval Feasts for the Modern Table. Tricia did the recipes, and Lisa did the illustrations.

I had the absolute pleasure of meeting both Lisa and Tricia that day at the book launch. They are warm, funny, wicked smart, and talented.I would hang out with them anywhere, anytime. [They need to come West more often, however.]

 

Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year!

Fancy a leap back in time to the kitchens in the Middle Ages? Return to when cauldrons bubbled over hearths, whole oxen were roasted over spits.  Common cooking ingredients included verjuice, barley, peafowl, frumenty, and elder flowers. You, too, can learn the art of gode cookery—or, at least, come close to it.

With gorgeous and whimsical hand-drawn illustrations from beginning to end,  A Thyme and Place is both a cookbook and a history for foodies and history buffs alike. Cohen and Graves revive old original medieval recipes and reimagine and modify them to suit modern palates and tastes. Each recipe is tied directly to a specific calendar holiday and feast so you can learn to cook:

• Summer harvest wine with elder flower, apples, and pears for St. John’s Day (June 21st)
• Right-as-rain apple cake for St. Swithin’s Day (July 15th)
• Wee Matilda’s big pig fried pork balls with sage for Pig Face Day (September 14th)
• Roasted goose with fig glaze and bannock stuffing for Michaelmas (September 29th)
• Peasant duck ravioli and last of the harvest chutney for Martinmas (November 11th)


FRIED PORK BALLS WITH SAGE CREME

This dish was adapted from an original, circa 1390, recipe:

Sawge yfarcet. Take pork and seeþ it wel, and grinde it smal, and medle it wiþ ayren & brede ygrated. Do þerto powdour fort and safroun wiþ pynes & salt. Take & close litull balles in foiles of sawge; wete it with a batour of ayren & fry it, & serue it forth.

– Recipes from “Forme of Cury”

For the meatballs:

2 cups uncooked ground pork

1 large egg, beaten

7 tablespoons panko

12 teaspoon allspice

14 teaspoon ginger

14 teaspoon freshly ground black pepper

Pinch of ground cloves

Pinch of ground saffron

1 14 teaspoons salt

4 fresh sage leaves, finely cut; plus a dozen sage leaves, whole

For the tempura batter:

1 cup flour

1 tablespoon cornstarch

12 cup seltzer water

Salt, to taste

Lard (can substitute canola oil)

12 whole sage leaves

For the sage creme:

2 tablespoons butter

1 large shallot, minced

2 tablespoons minced fresh sage

34 cup mead

34 cup heavy whipping cream

For the meatballs: Mix meatball ingredients in a large bowl. Mold the mixture to form meatballs. Parboil meatballs for 10 minutes. Place meatballs on paper towel to cool.

For the tempura batter: While meatballs are boiling, create the tempura batter by mixing together the flour, cornstarch, seltzer and salt to taste. Mix until smooth. Let sit for 10 minutes.

Melt a hunk of lard in a heavy pan. After the lard has heated over medium to medium-high heat, take two forks and toss the cooled meatballs into the tempura batter.

Turn the meatballs gently in the lard until the tempura is golden. It does not have to look perfect … as long as it tastes good. When the meatballs are finished, toss the whole sage leaves in the tempura batter and give them a quick fry in the hot lard.

For the sage creme: Melt 2 tablespoons of butter in a heavy pan. Toss in the minced shallots and minced sage. After the shallots are soft, pour in the mead and stir. Pour in the whipping cream and stir. Boil down by half until thick, on medium-high heat.

Garnish the meatballs with the creme and a piece of crispy sage.

VIRILE CHICKPEAS

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon minced fresh rosemary

Zest (1 tablespoon) and juice of one lemon ( 14 cup)

2 cans (15 ounces each) chickpeas (Garbanzo beans), drained and rinsed

2 cups baby spinach, chopped

1 cup chicken stock

12 teaspoon salt

1 teaspoon freshly ground black pepper

12 cup shredded cheddar

14 cup finely chopped fresh parsley

Heat the olive oil in saute pan on medium heat. Add the garlic and rosemary to hot pan, cook until fragrant, then add the lemon zest (it smells sooo good).

Stir and add the chickpeas to mixture. Cook for 3 to 5 minutes.

Stir in the lemon juice, spinach, chicken stock, salt and pepper. Cook until the liquid is gone.

Remove from heat, add to a serving plate and finish with the cheddar and parsley.

BACON JAM

1 12 pounds thick-cut bacon, cut into 1-inch pieces

2 large sweet onions, chopped

4 cloves garlic, minced

6 mission figs, chopped (optional)

12 cup dark-brown sugar, firmly packed

12 cup apple-cider vinegar

14 cup honey

1 tablespoon ground ginger

1 teaspoon freshly ground black pepper

6 tablespoons Drambuie or bourbon

18 teaspoon salt

Heat a Dutch oven over medium heat and add the bacon. Cover and cook for approximately 25 minutes. Check on the bacon with some frequency, giving in a stir each time.

After the bacon begins to crisp, remove the cover and cook for another 5 minutes or so. Turn the heat off when the bacon is fully crisp. Remove using a slotted spoon and set aside on a paper towel-lined plate. Let the fat in the Dutch oven cool for a few minutes and then — hear us — save the stuff in a container for future cooking.

Leave all but 2 tablespoons of bacon fat in the Dutch oven. Turn the heat back to medium. Add onions and garlic, scrapping up any delicious bacon bits from the bottom of the pan, and cook until soft. After they are soft, add the figs.

Drop the heat to medium low and add the brown sugar, cider vinegar, honey, ginger, pepper and Drambuie. Cook for 10 minutes, just enough time for the mixture to start to get jammy.

Adjust the heat to medium for 5 minutes. Stir frequently to prevent the jam from sticking to the bottom of the pan. Lower heat to medium low and add the bacon. Cook for 20 minutes, covered. Stir occasionally. Remove lid and cook for 5 more minutes. Add salt.

Remove from heat and let cool slightly. Add mixture to food processor and chop to desired texture.

All recipes ©2016 Lisa Graves and Tricia Cohen

On June 7th, the cookbook was released in bookstores across the country.

Be sure to follow Lisa and Tricia on their Facebook page as they Deconstruct History: One Bite at a Time.

Tricia Cohen grew up in a house with two kitchens, surrounded by family, food, and love. In her adult life, she continues to share her love for food with the community as a hostess, gourmet home cook, and sous chef.

Lisa Graves is the author and illustrator of the series Women in History, as well as the illustrator of The Tudor Tutor She is the creator of Historywitch.com, a site dedicated to illustrations of history’s most fascinating characters.

For Further Reading

Feehan grads’ ‘A Thyme and Place’ cookbook updates Middle Ages cuisine

Friendship helps ‘Thyme and Place’ cookbook authors get through family tragedies

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