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[ediblehistorynyc]

Chef Jay will be teaching diners how to make POACHED SQUAB with Pottage of Young Fava Beans at our October 16th Recipe Tasting. Straight from the pages of the Renaissance era Neapolitan Recipe Collection, the dish calls for young pigeons cooked with marjoram, mint and sweet fennel. The quality of the squab is everything. Luckily @dartagnanfoods has secured us some seriously fresh little birds so guests will get the full gamey-pottage-medieval experience ✨ 🙏 @ben_m_dartagnan . . . #ediblehistory #historicalfood #pottage #medieval #medievalfood #history #renaissance #squab #dartagnan #game #gamebirds #favabeans #recipes #recipetesting #cookbook https://www.instagram.com/p/CUISViQFjtw/?utm_medium=tumblr

[ediblehistorynyc]

Starting this October we’re launching a new event series: RECIPE TASTING WITH EDIBLE HISTORY. Come join us in the kitchen as we try out recipes for our upcoming cookbook; from 10th century Middle Eastern condiments, to the desserts of the ancient Roman world to the stews of 16th century Mexico, we’re going to be hosting intimate cooking classes for small groups at our Williamsburg, Brooklyn test kitchen. Coming up on October 16th we’re hosting a Night in Renaissance Italy. The evening will begin with cocktails and hors d'oeuvres, followed by a cooking demo of two dishes with Chef Jay. All ingredients and equipment will be provided. After the cooking demo, guests will be invited to sit down and enjoy the dishes together - three courses with wine pairings and of course some historical background on the period. To reserve your seats send an email to info@ediblehistorynyc.com with number of guests in your party as well as proof of vaccination 💉 . . . #ediblehistory #cookbook #supperclub #recipetasting #recipes #testkitchen #historicalfood #history #renaissance #italy #renaissanceitaly #medieval #medievalfood https://www.instagram.com/p/CUFx7jlFynR/?utm_medium=tumblr

[ediblehistorynyc]

Slow roasted chicken over flatbread, slathered in apricot jam, bits of almond and dollops of fermented murri sauce. Judhaab from the age of the Abbasid Caliphs. . . . #ediblehistory #history #medieval #historicalfood #recipetesting #chicken #slowroasted #murri #fermentedfoods #dinner #medievalhistory #middleeasternfood #almonds #flatbread #bread #cookbook https://www.instagram.com/p/CUBFLnOpjYX/?utm_medium=tumblr

[ediblehistorynyc]

From 15th century Florence, a lovely and aromatic BRAISED BEEF SHANK. Cooked slowly with verjus, cloves, cinnamon, parsley root, prunes, and raisins it is lovely and aromatic and straight from the tables of Renaissance Italy . . . #ediblehistory #renaissance #renaissancefood #historicalfood #medieval #foodlove #stew #beefshank #slowcookerrecipes #simmer #onepotmeal #history #italy #italianfood #recipes #recipetesting #spices #cinnamon #verjus #aroma #table #gather #brooklyn #nyceats #braised https://www.instagram.com/p/CTMzh5wLs8z/?utm_medium=tumblr

[ediblehistorynyc]

Good afternoon to this gorgeous FRIED EGGPLANT. Sizzled away in sesame oil with ginger and cinnamon, topped with walnuts, crispy fried leeks & the most delicate translucent leaves of fried cilantro, it is both sweet and nutty with bites of crunchy salty goodness. The Annals of The Caliph's Kitchen never fails to disappoint. . . . #ediblehistory #foodhistory #baghdad #medieval #medievalfood #fried #eggplant #cookbook #recipes #recipetesting #murri #middleastern #middleeasternfood #crunchy https://www.instagram.com/p/CS-BxMjpGXe/?utm_medium=tumblr

[ediblehistorynyc]

This was quite the experiment - FISH COOKED THREE WAYS - poached, fried and baked! Three cooking methods, simultaneously, on one fish! And with three sauces! A delectably complicated specialty enjoyed by the Abbasid caliphs, the end result means you get to dip three different textures of fish into a sweet walnut sauce, a tangy herby green sauce and an acidic spice infused sibagh 🌶 . . . #ediblehistory #history #historicalrecipes #historicalfood #baghdad #middleeasternfood #fish #fried #poached #baked #recipetesting #fishrecipes #cheflife #experiment https://www.instagram.com/p/CRl8lFHCCm2/?utm_medium=tumblr

[ediblehistorynyc]

A plate of SLIPPERY NOODLES with dipping sauce from 10th century Baghdad. Three different elements come together here to create a rich dish consisting of Ma' wa milh (meat cooked in broth), triangular noodles or ajin (pieces of dough) and a sibagh dipping sauce made from whey and ground walnuts. Each noodle, dripping in broth, is meant to be used almost like a tortilla chip, to scoop up a hunk of beef (we couldn't find camel) and then dunk it into the slightly sour, nutty sibagh sauce. One meaty bite and you can understand why fans of the dish would eat it for days at a time, until there wasn't a slippery noodle left. . . . #ediblehistory #ahistoryoftheworldin10dinners #medieval #historicalfood #historicalrecipes #recipetesting #cookbooks #food #noodles #middleeasternfood #camel #beef #sibagh #sauce #broth #nyc #history https://www.instagram.com/p/CRhEuWNCBJ7/?utm_medium=tumblr

[ediblehistorynyc]

From Ibn Sayyar al-Warraq's 10th century Baghdadi cookbook, 'Annals of the Caliph's Kitchen' we have PASTRY FOR THE ELITE. This eggy loaf is cooked in a pot lathered in beef tallow, then pierced with reeds part of the way through so dried fruits and crushed nuts can be delicately clustered into the crevices. A final coating of sugar, and a generous pour over of boiling hot honey makes this dessert syrupy sweet, and one might imagine, a nice afternoon snack for a lounging Caliph over 1,000 years ago… . . . #ediblehistory #historicalfood #history #historicalrecipes #baghdad #medieval #10thcentury #caliph #harunalrashid #nyc #recipe #dessert #honey #pastry #kitchenexperiments https://www.instagram.com/p/CRPVYf-MqM1/?utm_medium=tumblr

[ediblehistorynyc]

PEAS SUPREME, from the 1st century collection of Roman recipes, Apicius. We're deep in cookbook recipe testing mode and finding all kinds of gems along the way. What looks like a Frankenstein meatloaf from above, is actually peas cooked with salt pork, layered with chicken thighs, sausage and pine nuts, wrapped in spidery caul fat netting and baked to salty perfection. It is strange, wonderful and delicious. And most definitely a supreme way to cook peas. . . . #ediblehistory #apicius #ancientrome #rome #historicalfood #cookbook #recipetesting #history #ancient #nyc #brooklyn #taste #bizzarefoods #timetravel https://www.instagram.com/p/CQjBotnMtXV/?utm_medium=tumblr

[ediblehistorynyc]

Sweets from 16th century India 🍯Purple Carrot Halwa and Barad aka Fried Hail aka medieval rice krispy treats . . . #ediblehistory #medieval #historicalfood #medievalfood #indiancuisine #silkroad #indiandessert #dessert #supperclub #honey #sugar #history #ricekrispytreats https://www.instagram.com/p/B8wtr8cpjzD/?igshid=l1g8r8kugr9k

[ediblehistorynyc]

Baked apples with blue cheese and figs. One of Obama’s favorite desserts during his presidency, according to his former White House pastry chef Bill Yosses - who Obama affectionately referred to as ‘the crust master’ because of his supreme skill with pie crusts 🥧 Served up from our dinner “From The Presidents Table” . . . #ediblehistory #presidentsday #obama #pastry #pastrychef #apples #applepie #cheese #supperclub #brooklyn #nyc https://www.instagram.com/p/B8rRbPCpZGh/?igshid=uebldhfe0bp

[ediblehistorynyc]

Ishkane Spread made from Azerbaijani lamb, lotus root, ginger and sesame served on an Iranian style bun. Recipe from the 14th century cookbook, Soup for Qan. . . . #ediblehistory #persian #mongolian #yuan #dinner #historicalfood #supperclub #nyc #brooklyn #recipes #medieval #medievalfood #lamb #azerbaijan #flatbread #manuscripts #research #testkitchen https://www.instagram.com/p/B8eVUPFppki/?igshid=1fzwbanbvnjxy

[ediblehistorynyc]

Bear Stew from the 14th century cookbook Soup For The Qan. Presented to the Yuan emperor Ningzong (a descendent of Ghengis Khan) in 1330, Soup For The Qan is a fascinating text that incorporates the culinary traditions of all the lands conquered by the Mongols - China, the Middle East and the Caucuses. Medieval fusion food at its best. . . . #ediblehistory #jamesbeardfoundation #supperclub #historicalfood #dinner #nyceats #brooklyn #stew #bear #mongolia #middleeasternfood #china #chinesefood #caucuses #fusionfood #ghengiskhan #history #chef #cookbook #medieval https://www.instagram.com/p/B8ZOqdxJEim/?igshid=n4vpupphsb7q

[ediblehistorynyc]

Wild Boar Roulade with dollops of Burnt Bread Sauce from 14th century Venice. And yes the sauce is exactly what it sounds like - burnt bread, ample spices and vinegar. Umami central on some perfectly pink gamey meat, topped with 🌱 . . . #ediblehistory #jamesbeard #jamesbeardfoundation #venice #medieval #spicetrade #historicalfood #supperclub #nyc #dinner #wildboar #venetianfood #italianfood #renaissance #italy #history https://www.instagram.com/p/B8PV0AHp03c/?igshid=w9fp5cgmzxbs

[ediblehistorynyc]

Amazing night @beardfoundation this weekend taking diners on a culinary journey along the medieval Silk Road! Big thanks to the whole kitchen team who helped fry tendon, cook bear soup, grill steelhead, and bring some very sweet 10th century pastries to life @jayreifel @toastfood @camila.rinaldi 🙏 . . . #ediblehistory #jamesbeard #jamesbeardhouse #silkroad #supperclub #nyc #historicalfood #spice #spicetrade #history #chef (at James Beard House) https://www.instagram.com/p/B8HKWWDpHhD/?igshid=z601as8dt3ty

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Sweat em’ (at East Williamsburg, Brooklyn) https://www.instagram.com/p/B7898rfpjZE/?igshid=6sslsv8x8jvd

[ediblehistorynyc]

Samak Mashwi. River fish stuffed with walnuts and drizzled with a spice infused sebagh sauce. Another 10th century Baghdad classic guests will be tucking into Saturday night @beardfoundation for our medieval spice trade dinner 🌶 . . . #ediblehistory #supperclub #jamesbeard #jamesbeardhouse #nyc #historicalfood #dinner #medieval #spicetrade #silkroad #spices #fish #tastingmenu #dinner https://www.instagram.com/p/B76JdiCpa51/?igshid=wrv8te1j69kt