Keplite

History and EtymologyMeaning and Definition of WaterzooiDuring the Middle AgesThe Myth of Emperor Charles V of SpainAnonymous, “De volmaakte Geldersche keucken meyd” (1765): the First RecipeMichael van Wersbeeck, “Den armen cock” (1763-1781)Philippe Cauderlier, “L’ économie culinaire” (1861): the First Recipe with ChickenThe Flax Industry in Flanders and the Disappearance of Freshwater FishGaston…

The Myths That Don’t Hold UpThe Predecessors of Vitello TonnatoConserving Produce in Ancient Roman Times: ApiciusAnonymous, “Llibre de sent soví” (1324): The First European Tuna RecipeGulielmino Prato, “Il Clypeo del gentiluomo” (1618): an Italian CapirotadaAnonymous, “Il cuoco Piemontese” (1766): the Absence of TunaFrancesco Leonardi, “Nuovo Apicio” (1790) – an Encyclopedia about Italian Cuisine…

Geographical Distribution: Beyond the Tuscan MythEtymology and Origin of Panzanella and CaponataZuppa, minestra and minestronePanzanella or Pansanella (Tuscany, Umbria, Lazio, Marche, Abruzzo)Caponata (Naples) and Cappon Magro (Genoa)Acquasale or Cialledda (Salento, Puglia and Basilicata)The Predecessors of PanzanellaApicius, “De re coquinara” (5th Century AD)Giovanni Boccaccio, Decameron…

The foundation: crafting the professional stockSourcing the ingredientsThe methodAssembly: pastis and poultryIngredientsMethod In this article we’re going to make a professional chicken stock start to finish. We’ll tell you what ingredients to look for and how to source for them. We’ll then use the chicken stock to make a simple yet refined chicken pastis soup, and explain to you exactly how to…

The 20th-century classics: Escoffier and beyondAioli or beurre de Provence sauceBeurre de Provence: Alicante sauceAndalusian sauceAsparagus mayonnaiseBohemian sauceChantilly sauceFrench cocktail sauce or bagnarotte sauceGenovese sauceGeoffroy sauceGreen sauce (“sauce verte”)Gribiche sauceItalian sauceMusketeer sauceGloucester sauceRavigote sauceRémoulade sauceRouilleRussian sauceTarragon…

A basic meatloaf recipeIngredientsMethodMeatloaf with Italian tomato sauceIngredientsMethodMeat loaf with French Madeira sauceIngredientsMethodMeatloaf with Belgian sour cherry sauceIngredientsMethod In this article we’ll offer you 3 variations on the classic meat loaf. We’ll start with a basic meat loaf recipe and offer a few tips to get it exactly right every single time. We’ll show you how…

Table of ContentsA history of spice and fortuneSpeculaas or speculoos?Three distinct traditionsSpeculoos todayA speculoos spice blendRecipeIngredientsMethodFor Hasselt speculoos (the thicker version)To serve In this article we’ll look at the history and evolution of speculoos. We’ll offer a few ways in which you can really make the simple cookie shine as well as ways in which you can be creative…

Understanding kitchen herbsSoft herbs: follow the growth cycleWoody herbs: the steady reserveThe many stings of nettles: a bit of scienceThe benefits of nettles: more scienceSubstances in nettlesFor the plantFor the rootApplicationsCounter indicationsNettle soup recipeIngredientsMethod In this article we’ll help you get the most out of your kitchen herbs. We’ll take a closer look at one of the…

The history of tiramisùThe birth of tiramisù: the unification of ItalyCoppa Vetturino Tirime Su, 1935-’38Albergo Roma, Tolmezzo, 1953-4: the transition to mascarponeLe Beccherie, Treviso, 1972Tiramisù todayTiramisù with mirto and raspberry coulisMaking your own mascarponeMaking your own ladyfinger biscuitsCleaning up some confusion: Savoiardi, boudoirs, ladyfingersThe Italian recipe. Because…

Sourcing meat, recognising quality, dodging bulletsThe important steak cuts: from filet to flankWagyuWagyu: genetics and gradesWhy Wagyu is suboptimal for Western steakJapan’s geographical indication labelThe other side of the spectrum: the humble HolsteinSourcing for steak championsDairy and dual-purpose cattleThe ancient heritage breedsThe British symmetry breedsThe curators and brandsTo…