…for Will’s Week, take have a listen or read Vanessa’s fun review of Romeo and Juliet at Food In Books: – podcast: https://anchor.fm/cookingthebooks/episodes/Shakespeares-Hamlet-and-the-Dysfunctional-Joy-of-Chicken-Pies-in-Coffins-or-The-Funeral-Baked-Meats-e1a0t0t Blog: https://foodinbooks.com/?s=Shakespeare …
Yesterday for the first time I made fried milt, not knowing what it was, and ate it with a girl friend. Marvelous, breaded in kamut flour and grated lemon rind with a bit of green-tea salt. When today I asked our fish dealer just where milt comes from, she explained: “sacks of seminal fluid. The eggs are from the females, the milt….” To which my friend said “Oh. So men are at least good for something….”
Though a simple enough dish to make, timing, as nearly always when preparing fish, is essential. The first thing is to take sole filets and lay them flat. On top of each filet place a thin slice of prosciutto. Role the layer whole into loose tubes, fish on the outside, and secure them using wooded skewers or toothpicks. Next, peel and seed the tomatoes and hand puree them into a lovely, fragrant pulp.
“To fry, or not to fry” is probably the most famous recipe line in the world and its chef perhaps the most widely interpreted. When …
In particular there was Brazilian chef, Hindrigo Lorran (Kiko), who would create multi course extravagant meals featuring Mediterranean palette cuisine. He also made this lovely fish stew from Brazil. I needed to try it and, after some experimenting to make it easier for a home cook, came up with my humble version of the dish.
My family and I enjoy it as a warm, cozy, filling meal. It provides some intense flavors with the cumin and paprika accompanying the aromatic flavors of garlic, lime and coconut milk. A rich flavor similar to curries.
Once the sugar (or honey) starts to melt, in go the carrots peices, toss until well coated, maybe add a pinch or two of cinnamon, toss again, then a tiny bit of water, a tablespoon or 3, and toss until the fluid evapoates and carrots glaze-caramlize. You’ll have to use your nose here – don’t burn them but don’t leave them whimpy either. Just before mixing it all together, into the main bowl.
Though not exactly one of Shakespeare’s most complex dishes, “The Merry Wives’ Plateau de Mer” is nevertheless one of the more popular plates on the menu at the Globe. What’s not to like in gigantic dish of the freshest shellfish on ice? It’s rumored that even Elizabeth stops by from time to time – incognito, of course – to indulge in the plateau.