Tag Archives: fish

Shore Dinner

See Food. Sea Food. See Food.

clara_peeters-eggs

This painting and the header image are both Clara Peeters paintings – both painted between 1635 and 1640 in Holland

Shore Dinner, 17th century Dutch style – Lobster, crab, shrimp, butter and cheese, eggs and salt, bread and rusk.

Some sort of dipping sauce in the saucer.

Beer, in the bowl (I’m assuming this – but it goes with this meal.)

Life is good, even still life.

This is an American lobster - lobsters in the paintings are European lobsters

This is an American lobster – lobsters in the paintings are European lobsters

This is a European lobster on the rocks

This is a European lobster on the rocks

This is Rock Lobster, the type of lobster you might expect to find in Plymouth, what with the rock and all...

This is Rock Lobster, the type of lobster you might expect to find in Plymouth, what with that Rock and all…

Crabbe or Lopster boiled.

Take a crabbe or a lopster, and stop him in þe vente with on hire clees, and seth him in water, and no salt; or elles stoppe him in þe same maner, and cast him in an oven, and bake him, and serue him forth colde. And his sauce is vinegre.

(Take a crab or lobster and stop him in the vent with her own claws, and seeth him in water, and no salt; or else stop him in the same manner, and cast him in an oven, and bake him, and serve him forth cold. And his sauce is vinegar).

Basically – keep the creature from hurting you and get him in some hot water pronto OR  – and unless you have a woodfired oven, preferably outdoors –  toss him into a hot oven until done.)

Warning – the lobster will have a few moments of being able to wander for the oven version – don’t try this in an electric or gas fixture, even a small chicken lobster could harm your appliance with those claws.

– Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

this recipe (and many more!) from the webpage All Goode Cookery Recipes

  • Vinegar is a good sauce – vinegar mixed with fresh ground pepper is also good.
  • Mustard is also good on sea food and keeps things balanced in a 17th century sort of way.

Today’s post is fueled by a Sea Salt Carmel Latte at Kisakdee Coffee Company

I took this from flickr - the sea salt makes the foam a little wrinkly, but GOOD

I took this from flickr – the sea salt makes the foam a little wrinkly, but GOOD

I'm at the table just inside the window on the chair side - hearing the country (ish) band playing next door and watching the Harleys on parade - and at parade rest as the riders go in to the bar next door with the band...

I’m at the table just inside the window on the chair side – hearing the country (ish) band playing next door and watching the Harleys on parade – and at parade rest as the riders go in to the bar next door with the band…

 

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Filed under Dinner, Recipe, Summer

Fish Soup

There is no actual soup in this post, just fishes. All different fishes that came my way this week.

This image of Saint Ambrose made his way across my eyes….notice the

FISH HOOKS

St. Ambrose from the Book of Hours of Catherine of Cleves, 1440

St. Ambrose from the Book of Hours of Catherine of Cleves, 1440 Love the fishy border! It would make a great necklace.

Other fishies in the sea of news…….

Jaws turns 40

Jaws

 

Great White Sharks go swimming locally..

perhaps their parents were in the movie……

shark cc 2015 And then there’s Bach.

Johan Sebastian Bach.

Bach is back in the news.

Johann Sebastian Bach

Johann Sebastian Bach

His Crab Canon  is what’s in the news. Here’s a story on the Canon.

There are no actual Crabs in the Canon…it is music that can be played backwards as well as forwards and rather side to side ….” target=”_blank”>watch this video.

It’s also the Crabby time of year.

Astrologically,  we’re now in the sign of the Crab, June 22nd -July 22nd.

The name of this astrological sign goes back to a story with  Hercules while he was busy with those Twelve Labors…

This urn is in the Louvre.

This urn is in the Louvre. This does not look like a fun time for our friend Herc.

Cancer CrabSidney_Hall_-_Urania's_Mirror

from 1825 Urania’s Mirror by Sidney Hall

Some of my favorite people were born under this sign…..

Like a certain offspring…..

Three generations - he makes us look much shorter then we really are!

Three generations – he makes us look much shorter then we really are!

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Filed under Fish, Summer

Spring!

Sorrel’s up – as sure a sign as any that Spring has finally Sprung – and at long last !

Rumex acetosa or garden sorrel

Rumex acetosa or garden sorrel

20. To butter Plaice vpon Sorrell sops.

Boyle your Plaice in faire water and Salt, and a fewe sweete Hearbes and Vinegar, then take them vp and dry them in a faire cloath, then dish them in sippets in the bottom of a dish then power vpon it a quarter of a pint of the yuce of Sorrell, and set it vpoon a chafindish of coales, and when you bee ready to serve it, poure vpon it a little butter drawne thicke with the yuce of Sorrell, then strowe grose Pepper and Salt, put sippets about it and serve it then to the table hotte, your sauce will looke very green and the fish east pleasant and short.

–         1621. John Murrell. A Delightfull daily exercise for Ladies and Gentlewomen. Falconwood Press: 1990. p. 38.

Plaice is a flat fish
sops are pieces of bread to sop up the juices
Yuce is juice
sippets are small sops – small pieces of bread – rather more like large croutons
Just a few leaves in a salad perks it right up, all spring and summer and fall long.
sorrel May Plimoth

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Filed under Spring