Culinary History Collection


Logo

Current Editor: Cynthia D. Bertelsen


Issue 1 Spring 2001

Old Virginia Receipts


Black Bean Soup
      adapted by Sandy Bosworth, Manager, Green Garden Café, College of Human Resources and Education, Virginia Tech

15- or 16 oz cans cooked black beans, rinsed and drained
3 Tbsp veg oil
3 cups chopped yellow onions
12 garlic cloves, peeled and crushed
fresh thyme
1 bay leaf
2 Tbsp chili powder
2 Tbsp ground cumin seeds
3/4 tsp salt
1/2 tsp ground cayenne pepper
1 16 oz can crushed tomatoes
3 to 4 cups vegetable stock or canned vegetable broth
1/2 cup red wine vinegar
8 oz low-fat yogurt or low-fat sour cream.

Heat oil in a large saucepan and cook onions about 10 minutes. Add herbs while stirring and cook until thick and fragrant. Add drained beans, tomatoes, and broth. Simmer and reduce heat to low and cook for about 30 minutes (longer if starting with dried beans). and refrigerate to allow flavors to blend. Remove herb sprigs. Stir in vinegar. Serve with dollops of yogurt or low-fat sour cream.

 


Caper Sauce
      from Mary Randolph's The Virginia House-wife
      contributed by Jean Robbins

Is made by mixing a sufficient quantity of capers, and adding them to the melted butter, with a little of the liquor from the capers. Where capers cannot be obtained, pickled nasturtiums make a very good substitute, or even green pickle minced and put with the butter.


Cherry Tomatoes Stuffed with Cheese and Herbs
      adapted by Sandy Bosworth, Manager, Green Garden Café, College of Human Resources and Education, Virginia Tech

8 oz. cottage cheese or non-fat yogurt cheese
2 Tbsp minced fresh parsley leaves
1 Tbsp minced fresh thyme leaves
1 Tbsp minced fresh tarragon leaves
1 Tbsp minced fresh oregano leaves
2 Tbsp lemon juice
1/2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp pepper
20 cherry tomatoes, basil sprigs, balsamic vinegar

Combine all ingredients in a food processor or mix by hand in a bowl.
Cut tomatoes in half and scoop out the seeds. Fill each half with the cheese mixture and garnish with a sprig of herb and a drop of balsamic vinegar.


Celery Vinegar
      from Mary Randolph's The Virginia House-wife
      contributed by Jean Robbins

Pound two gills of celery seed, put it into a bottle, and fill it with strong vinegar; shake it every day for a fortnight, then strain it and keep it for use. It will impart a pleasant flavour of celery to any thing with which it is used. A very delicious flavour of thyme may be obtained, by gathering it when in full perfection; it must be picked from the stalks; a large handful of it put into a jar, and a quart of vinegar or brandy poured on it, cover it very close, next day take all the thyme out, put in as much more, do this a third time, then strain it; bottle and seal it securely. This is greatly preferable to the dried thyme commonly used, during the season when it cannot be obtained in a fresh state. Mint may be prepared in the same way. The flavour of both these herbs must be preserved by care in the preparation; if permitted to stand more than twenty hours in the liquor they are infused in, a coarse and bitter taste will be extracted, particularly from mint.


Fricandeau of Veal
      from The Carolina Housewife by Sarah Rutledge, 1847
      contributed by Jean Robbins

Take a piece of a fillet of veal about the thickness of two fingers; pass through it, with a larding needle, thin slices of the fat of bacon; let whiten for a moment in boiling water; then put it on the fire, in a stew pan, with a little gravy and some springs of thyme and parsley. When done, take it from the stew pan and skim the gravy, which must then be strained through a sieve, and again set it on the fire till it is almost boiled away; replace the veal in it to become glazed. When the larded side is glazed, put it on the dish in which it is to be served, and add to what is left in the stew pan a little gravy or broth, taking care that this has a good flavor. Pour it under your fricandeau and serve.

This recipe would have to be modified to decrease fat but it shows the early cooking method. Jean Robbins

fricandeau: larded veal roasted and glazed in its own juices (1706)
Etymology: French, from Middle French, probably from fricasser + -ande (as in viande meat) + -eau, noun suffix; per Merriam Webster's Collegiate Dictionary http://www.m-w.com/cgi-bin/dictionary (May 7, 2001)


Lemon Thyme Batter Bread
      adapted by Sandy Bosworth, Manager, Green Garden Café, College of Human Resources and Education, Virginia Tech

2 packages active dry yeast
1/3 cup warm water
1/4 cup honey
1 cup warm milk
1/2 tsp salt
1/2 cup (1 stick) butter, room temperature
2 large eggs (or 1 cup egg substitute)
1/4 cup lemon thyme leaves
1 tsp grated lemon zest
3 cups unbleached or all-purpose flour
1 cup whole wheat flour

Stir together yeast, water, and 1 tsp honey. Let stand 5 minutes. Stir in milk and salt.

Cream the butter and add the remaining honey. Beat till light and creamy.

Beat in eggs, one at a time (or _ cup egg substitute).

Stir in lemon thyme and lemon zest.

Alternately add portions of all-purpose and whole wheat flours and yeast mixture, beating well after each addition.

Loosely cover the batter with plastic wrap sprayed with nonstick cooking spray. Let rise in a warm place about 1 hour until doubled in bulk.

Beat the batter 100 strokes by hand or 1 minute with an electric mixer, preferably with a dough hook. Turn into two 9"X5" or 8"X4" loaf pans coated with nonstick cooking spray. Cover and let rise 30 minutes or until doubled in size.

Heat oven to 350o F. Bake 30 to 40 minutes or until golden and firm to the touch. Cool briefly. Turn on a rack to cool completely.


Orange Thyme Beef Roast
      from Herb Cook Book, Frederick County, VA Extension Homemakers Council, 1975
      contributed by Jean Robbins

5 lb. Sirloin tip roast
1 teaspoon grated orange peel
__ teaspoon thyme leaves
1/3 cup each wine vinegar and salad oil
1 medium orange, cut in half
salt, as desired

Place roast in a deep bowl. Add orange peel, thyme, vinegar, and salad oil; rub over surfaces of meat. Cover and refrigerate overnight. Lift meat from marinade, reserving liquid. Place meat on a rack in a pan and roast in a 325 degrees F. oven for about 2 hours for rare meat(longer for well done). Baste meat occasionally with reserved liquid. Skim fat from pan and discard; squeeze in juice of the orange. Serves 8-10


Vegetable Thyme Patties
      adapted by Sandy Bosworth, Manager, Green Garden Café, College of Human Resources and Education, Virginia Tech

1 cup peeled and grated Yukon Gold potatoes
1 cup peeled and grated sweet potato
1 cup grated carrot
1/2 cup finely chopped onion
1 cup finely chopped fresh kale, chard, arugula, or spinach
1/2 cup whole wheat flour
1 Tbsp minced fresh sage leaves
1 Tbsp minced fresh thyme leaves
1 tsp minced fresh savory leaves
garlic cloves, minced
1 small fresh red or green chile pepper, seeded, and minced
1 large egg, lightly beaten or _ cup egg substitute
1 tsp salt
1/4 tsp ground black pepper
vegetable oil or spray

Combine and mix all ingredients. Form 1/4 cup mixture into a 3 inch patty. Place on a large baking sheet. Repeat. Refrigerate for 1 hour.
Heat a small amount of oil over medium heat. Cook vegetable patties about 5 minutes per side or until golden.


previous issues
of the
Culinary Thymes

College of
Liberal Arts
and Human Sciences

[www.lib.vt.edu]

[www.vt.edu]

http://spec.lib.vt.edu/culinary/CulinaryThymes/2001_01/01Recipes.html
Last modified on: 06.08.04 by Mark B. Gerus
created 05.24.01 (GMc/AH/CEG)
herb background from Old Thyme Inn