• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

  • Welcome
    • Introduction
    • Contact
    • Coquinaria on Instagram
    • Updates – Most recent
    • RSS Feed
    • Privacy Policy
  • Recipes
    • Historical recipes – Sources
    • Recipes – Origin
    • Recipes – Menu
    • Dutch recipes
    • Ingredients
  • Subjects
    • Dutch recipes
    • Stock, the kitchen spirit
    • Dough – The basics
    • Italian Pasta
    • Asian noodles
    • Knives, use and care
    • Making cheese
    • Eggs are everywhere!
    • Dutch Santa Claus
    • Eggs for Easter
    • The Coquinaria Cats
  • Editions of cookery books
    • Edelike spijse
    • Convolute KANTL Gent 15
      • KANTL Gent 15 vol.1
      • KANTL Gent 15 vol.2
  • Winter Fare
  • Dutch

Main dish

Game sauce à la Bolognese

With leftover meat from making game stock When you have made a concentrated game stock, you can sometimes save enough meat from the bones to make a tasty sauce. I had six kilo bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t…

Read More

Filed Under: Modern, Italy, Pasta, First course, Main dish, With meat Tagged With: game, carrot, red wine Gepubliceerd op 7 January 2006Laatste wijziging 9 December 2019

Stockfish with peas, apple and raisins

Straight to the recipe An ode to dried food A very medieval tasting recipe. It’s an ode to dried food, except the onion all ingredients are dried. This makes it an excellent dish for end of winter. The recipe was meant for fishdays or for Lent. If you prepared it for a fishday you could use butter, but in Lent when…

Read More

Filed Under: Middle Ages, 16th century, Belgium, Netherlands, Main dish, With fish (pescetarian) Tagged With: apple, raisin, lent Gepubliceerd op 28 December 2011Laatste wijziging 9 December 2019

Traditional Game Sauce

Made with left-over meat from game stock When preparing a concentrated game stock, there is sometimes enough meat from the bones to make a tasty sauce. I had six kilo (twelve pounds) bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t think…

Read More

Filed Under: Traditional, Netherlands, Main dish, With meat Gepubliceerd op 7 January 2006Laatste wijziging 9 December 2019

Tuna with mustard crust

Straight to the recipe A spicy Walloon dish from the sixteenth century Last year I published a recipe for mushroom pie from Lancelot de Casteau, the sixteenth-century cook for several bishops of the Prince-Bishopric Liège, and I promised to revisit this cookbook soon. Not a lot is known about Lancelot de Casteau. He was born in Mons, lived…

Read More

Filed Under: 16th century, 17th century, Belgium, First course, Main dish, With fish (pescetarian) Tagged With: coriander, mustard, tuna Gepubliceerd op 22 August 2011Laatste wijziging 9 December 2019

A medieval game pie with a curious name

Straight to the recipe Also known as ‘Turk’s head’ The name sounds very exciting, but it just means that the top of the pie was to be decorated. No cannibalism here. This is the perfect pie to use up any leftover game meat, but you can also use, as it says in the recipe, rabbits and fowl…

Read More

Filed Under: Middle Ages, England, Savoury pastry, Main dish, With meat Tagged With: rabbit, quail, cheese Gepubliceerd op 22 November 2007Laatste wijziging 9 December 2019

Omelette with quail and asparagus

Patina, a Roman dish This is a recipe from Antiquity.It is from the cookbook that inspired me in naming my website Coquinaria. It is called De Re Coquinaria, although it is better known as Apicius. More about his cookbook can be read at the recipe for Roman mussels. And another recipe for Roman patina (vegetarian) can be found…

Read More

Filed Under: Roman, Italy, Lucheon dish, First course, Main dish, With meat Tagged With: egg, asparagus, quail Gepubliceerd op 24 April 2005Laatste wijziging 8 December 2019

Macaroni Pie

Straight to the recipe This recipe from the cookbook Allied Cookery is a lot like the oven dish from the Dutch Oorlogskookboek (‘War cookbook’): pasta, tomato, cheese, brown crust on top. This macaroni pie contains meat, as opposed to the vegetarian Dutch oven dish. This pie does not originate from the continent where the war was fought and where there…

Read More

Filed Under: 20th century, Canada, United States, Pasta, Main dish, Casserole, With meat Tagged With: tomato, beef, cheese Gepubliceerd op 12 October 2017Laatste wijziging 2 December 2019

Cooking with clay

Wrapped fish, baked on a coal fire Archaeologists and archaeobotanists are experts in reconstructing cooking methods and ingredients that were possibly used during Prehistoric times. However, a ‘prehistoric cuisine’ does not exist. What was on the menu depended on the millennium, the time of the year, the location and available resources, and perhaps also on…

Read More

Filed Under: Prehistory, First course, Main dish, With fish (pescetarian) Tagged With: fish, barbecue Gepubliceerd op 21 August 2018Laatste wijziging 1 December 2019

Stuffed meatballs in lettuce

Straight to the recipe And about the history of a typically Dutch snack, the ‘frikandel’ The original recipe on this page is called Om Frickedillen in Krop-salaet te maken (to make frickedillen in lettuce). According to Dutch dictionaries, a ‘ frikadel’ is obsolete for meatball, and ‘frikandel’ is vernacular and incorrect. The Frickedillen from the recipe below are indeed meatballs, prepared…

Read More

Filed Under: 17th century, Netherlands, Main dish, With meat Tagged With: egg, veal, lettuce Gepubliceerd op 4 September 2002Laatste wijziging 1 December 2019

Chicken with redcurrant sauce

Straight to the recipe A bright summer-sauce from the sixteenth century Blackbirds, thrushes, finches – who doesn’t enjoy hearing these beautifully singing birds? Except of course if you happen to grow currants in your garden. Then suddenly these birds turn into voracious monsters that plunder the bushes before you’ve had the chance to harvest a…

Read More

Filed Under: Middle Ages, 16th century, Netherlands, Main dish, With meat Tagged With: egg, currants, sugar Gepubliceerd op 1 July 2010Laatste wijziging 1 December 2019

Chicken with spring vegetables

Straight to the recipe A recipe from the First Stadtholderless Period On 30 April 2013 Dutch Queen Beatrix abdicated from the throne and Willem-Alexander was inaugurated as King of the Netherlands. For the first time in 123 years the Netherlands have a king instead of a queen. As a counterweight to the excessive monarchist manifestations,…

Read More

Filed Under: 17th century, Netherlands, Main dish, With meat Tagged With: lovage, asparagus, chopped meat Gepubliceerd op 3 May 2013Laatste wijziging 1 December 2019

Tasty hedgehogs

Straigh to the recipe A medieval subtlety There really are recipes for preparing hedgehog, but fear not: the recipe on this page is without hedgehog meat, it only looks like a hedgehog. The dish is a medieval one, for a savoury ‘hedgehog’ with pork. The extra recipe is from the eighteenth century, a sweet version with marzipan….

Read More

Filed Under: Middle Ages, England, Main dish, With meat Tagged With: lard, reuzel, cinnamon, kaneel, varkensvlees, almond, amandel Gepubliceerd op 2 November 2008Laatste wijziging 1 December 2019

Whole smoked chicken

The recipe on this page is taken from a cookbook that I have had in my possession for years, but never used to cook out of. It seemed too much trouble. The book:  Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue. written by Cheryl Alters Jamison and Bill Jamison. Over 400 pages of…

Read More

Filed Under: Technique, Modern, United States, Main dish, With meat Tagged With: chicken, barbecue Gepubliceerd op 10 August 2009Laatste wijziging 1 December 2019

Fish curry from Mauritius

Straight to the recipe “You ate all the dodo’s!” I’ve heard that remark several times in the summer of 2006 during my vacation on Mauritius. It was said with a smile, by friendly people, but still … Yes, I am Dutch, and “we” Dutch people are responsible for the extinction of that peculiar flightless bird…

Read More

Filed Under: 19th century, 20th century, Mauritius, Main dish, With fish (pescetarian) Tagged With: chilli pepper, rode peper, geelwortel, garlic, knoflook, fish, vis, gember Gepubliceerd op 24 August 2006Laatste wijziging 29 November 2019

Stamppot – Traditional Dutch Winterfare

Warming, loving, substantial food While I am writing this (2 December 2010) it’s freezing cold outside, the canal in front of my house is frozen, and everything is covered with a layer of snow. Apparently I live near a salt depot, for in the last half hour I have counted five gritting lorries loaded with…

Read More

Filed Under: Traditional, Netherlands, Main dish, Casserole, With meat Tagged With: kale, lard, sausage, winter dishes, smoked sausage Gepubliceerd op 3 December 2010Laatste wijziging 27 November 2019

« Previous Page
Next Page »

Primary Sidebar

The latest historical recipe

The latest historical recipe

Cherry custard

The latest modern recipe

The latest modern recipe

Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

If you appreciate Coquinaria …

Coquinaria is not a commercial website, all information and recipes are free. If you appreciate this, it would be great if you show this by making a small donation!

KokenKoken

Categorieën

  • Technique (50)
  • PERIOD (215)
    • Prehistory (1)
    • Roman (14)
    • Middle Ages (56)
    • 16th century (30)
    • 17th century (26)
    • 18th century (24)
    • 19th century (33)
    • 20th century (14)
    • Traditional (32)
    • Modern (22)
  • ORIGIN (198)
    • Canada (1)
    • Belgium (9)
    • Arabian (7)
    • China (6)
    • England (27)
    • France (36)
    • Germany (10)
    • Indonesia (1)
    • Italy (31)
    • Japan (4)
    • Mauritius (2)
    • Netherlands (72)
    • Russia (5)
    • Spain (2)
    • Sweden (1)
    • United States (4)
  • MENU (214)
    • Lucheon dish (21)
    • Breakfast or brunch (1)
    • Snack (21)
    • Savoury pastry (14)
    • Pasta (11)
    • First course (48)
    • Soup (35)
    • Main dish (39)
    • Side dish (47)
    • Casserole (7)
    • Dessert (24)
    • Sweet pastry (28)
    • Beverage (10)
    • Condiment (10)
  • DIET (157)
    • With meat (70)
    • Meat nor fish (vegetarian) (65)
    • With fish (pescetarian) (36)

Onderwerpen

almond amandelen anchovy anise apple apricot asparagus aubergine barbecue barley basil bayleaf beef beer beet greens beets belgian endives bell pepper blackberries bread broad beans broccoli buckwheat bulb butter buttermilk cabbage capers carrot casserole celeriac celery cheese chestnut chicken chilli pepper chives chopped meat christmas cilantro cinnamon cloves cocoa cod coffee coriander cranberry crayfish cream cucumber cumin currants curry date deep-frying dill dough easter egg eggplant endives fennel fish flour fruit game garden peas garlic gedroogde pruim ginger goose gooseberry grape groats heat wave herring honey horseradish ice cream kale kastanje knoflook lamb meat lamsvlees lard leek lemon lemongrass lent lettuce lime lobster lovage mackerel mallard marrow mayonnaise medlar meloen milk mint mushrooms mussels mustard onion orange orange flower water parsley parsnip partridge pasta peacock pear peas pike pineapple pistacchio plums pomegranate pork potato prune pudding purslane quail quince rabbit raisin raisins red cabbage red wine rhubarb rice rose water rozijnen rue rutabaga rye saffron sage salad salmon salsify salt sardine sauce sauerkraut sausage scallions seaweed sherry shrimp sinterklaas smoked pork smoked sausage smoking sorrel sourdough spinach stalk celery strawberries sugar sweetbread sylvester tamarind tarragon tea thyme tomato tuna vanilla veal vegetables verjuice vinegar walnut wheat white wine wijnruit wine winter dishes witte wijn yoghurt

RSS RSS feed

  • Spaanse eieren (Huevos alla Flamenca) 23 December 2020
  • Gepekelde ansjovis 19 December 2020
  • Barokke bloemkool uit Italië 13 December 2020
  • onion bhaji 16 October 2020
  • Gerstepap voor zieken 11 October 2020

© Copyright 2002–2021 Christianne Muusers - Coquinaria