Living History Lectures

Sheep plucking

admin — Tue, 15 May 2012 18:01:01 +0000

In pre-Medieval times sheep were not shorn. The hair was plucked from
their bodies.

Greek medicine

admin — Tue, 01 May 2012 18:00:33 +0000

Saffron, cinnamon, and coriander were major components in ancient Greek
medicine.

Maple Mustard Salmon

tames — Tue, 01 May 2012 00:00:06 +0000

Ingredients

4 (5-6 oz.) center-cut salmon fillets (1 inch thick)
3 Tbs. yellow mustard seeds
2 Tbs. Dijon mustard
2 Tbs. pure maple syrup
1 tsp. balsamic vinegar
¼ tsp. coarse salt
2 tsp. Olive oil
Spray oil or olive oil

Utensils

Small frying pad w/lid
Measuring spoons
Baking dish
Spoon
Spatula

Preheat oven to 350. Heat the olive oil in the frying pan over low heat until hot. Add the mustard seeds and stir with spatula to coat them with oil. Cover the frying pan with the lid and cook 4-6 minutes until the seeds pop like popcorn. NOTE: Do not let the seeds burn. However, they will turn dark. Remove frying pan from heat, keeping it covered until the popping stops (about 2 minutes). Stir in all the remaining ingredients except the salmon. Spray the baking dish with oil or coat well with olive oil and place the salmon skin side down. Spread the mustard mixture over the salmon. Bake 15-25 minutes or until done, depending on the thickness of the salmon pieces.

Fridge lighting

admin — Sun, 15 Apr 2012 18:00:09 +0000

The light inside a modern refrigerator gives off more illumination than was
enjoyed by most households in the 18th century.

Pepper value

admin — Sun, 01 Apr 2012 17:59:30 +0000

During the Middle Ages, one lb. of pepper could pay an English laborer for
2 weeks of work, bribe an official, or secure a bride. It was a very good
dowry.

Fried Artichokes

tames — Sun, 01 Apr 2012 00:00:51 +0000

Ingredients

5 or 6 globe artichokes
salt
water
lemon juice
oil butter

Utensils

knife and cutting board
cookpot
slotted spoon
strainer
fork
lemon reamer
frying pan
tongs
plate
paper towels
cookpot or microwave-safe bowl

Ingredients for batter

1/4 cup flour
1 egg yolk
pinch salt
milk

Utensils for batter

mixing bowl
small bowl
wooden spoon

Juice the lemon. Cover a plate with paper towels. In a small bowl, separate the egg. In the mixing bowl mix all the ingredients for the batter, adding just enough milk to give the mixture a thick batter consistency. Trim the stems and outer leaves off the artichokes. Cook the artichokes according to the directions on the package, or if using fresh artichokes, steam them in the cookpot over boiling water on the stove until a fork is easily inserted in the bottom. The fresh artichokes can be wrapped in plastic wrap and placed in the microwave oven and cooked on high power for 16 minutes for 4 artichokes. Discard the leaves and choke, cut off the stems, and they are ready to use. Cover the artichoke hearts with lemon juice to prevent discoloration. The dish can be prepared up to this point in advance. Place the serving dish in the oven to warm. Heat the oil in the frying pan on the stove over medium high heat. Dip the artichoke hearts in the batter and place them in the hot oil. Fry them, turning often, until they are lightly golden all over. Place the artichokes on the paper towel-covered plate to drain off any excess oil. Melt the butter in a cookpot on the stove, or in a microwave-safe dish in a microwave oven. Place the fried artichokes on the warmed serving dish and the melted butter into individual serving bowls. Serve hot.

Corsets

admin — Thu, 15 Mar 2012 17:58:41 +0000

19^th century corsets reduced a woman’s waist by four inches and exerted
anywhere from 25-80 pounds of pressure per square inch on her body.

Egyptian women

admin — Thu, 01 Mar 2012 17:58:16 +0000

Ancient Egyptian women were fortunate, because they were regarded as
totally equal to men as far as the law was concerned. They could own
property, borrow money, sign contracts, initiate divorce, and appear in court
as witnesses.

Pistachio Soup

tames — Thu, 01 Mar 2012 00:00:31 +0000

Ingredients

1 cup unsalted, blanched pistachio nuts
1 shallot
2 leeks
1 garlic clove
6 cups chicken broth
1 Tbs. sesame or olive oil
2 Tbs. rice flour
1 tsp. salt
1/4 tsp. black pepper
1/4 cup whole, unsalted, shelled pistachio nuts (for garnish)
1/2 cup bitter orange juice or 1/4 cup regular orange juice mixed with 2 Tbs. lime juice

Utensils

knife and cutting board
measuring cup
measuring spoons
lemon reamer
food processor or grinder
heavy soup pot with lid
spatula
wooden spoon
ladle
soup tureen
soup bowls

Make the chicken broth. Good chicken broth can be bought in the store. Peel and chop the shallot. Peel the garlic. Using the flat part of the knife, crush the garlic. Cut off the roots and the green part of the leek and discard. Finely chop the white part of the leek. Juice the bitter orange, or juice the lime and combine it with regular orange juice. Place the pistachio nuts in the food processor or grinder. Grind the nuts but do not overprocess them and bring out the oils. Heat the oil in the heavy soup pot on the stove over medium heat. Add the shallot and leeks. Sauté 5 minutes or until they are translucent. Add the garlic and cook an additional 3 minutes. Add the rice flour, and, using a wooden spoon, stir constantly. Add the chicken broth and bring to a boil. Add the ground pistachio nuts, salt, and pepper. Reduce the heat to low and cover the soup pot with a lid. Simmer the soup 45 minutes, stirring occasionally. Add the orange juice and adjust the seasoning. Pour the soup into the tureen and garnish with the whole pistachio nuts. Serve hot. The soup can be made in advance and carefully reheated.

Woad

admin — Wed, 15 Feb 2012 17:57:47 +0000

In Europe, before the mid-19th century, blue dye was extracted by boiling the
leaves of a plant in the mustard family called woad.