Boston professional speed dating

Returning crusaders introduced these sweet recipes to Medieval Europe where they were quickly adopted.French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.169) [NOTES (appended to this recipe: [1] Ordinary pie or pastry dough, or perhaps a preparation similar to streusel, unsweetened.[2] Experimenting with this formula, we have adhered to the instructions as closely as possible, using regular pie dough to envelope the parboiled meat.The derivation of the word may be from magpie, shortened to pie.The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.Smith editor [Oxford University Press: New York] 2004 (p.

Flaky pastry fruit-filled turnovers appeared in the early 19th century.603) Ancient Roman recipes "[287] [Baked picnic] Ham [Pork Shoulder, fresh or cured] Pernam The hams should be braised with a good number of figs and some three laurel leaves; the skin is then pulled off and cut into square pieces; these are macerated with honey. [1] Lay the dough over or around the ham, stud the top with the pieces of the skin so that they will be baked with the dough [bake slowly] and when done, retire from the oven and serve.[2]" ---Apicius, Book VII, IX, Apicius: Cookery and Dining in Imperial Rome, edited and translated by Joseph Dommers Vehling, facsimile 1936 edition [Dover Publications: Mineola NY] 1977 (p.A piecrust used less flour than bread and did not require anything as complicated as a brick oven for baking.More important, though, was how pies could stretch even the most meager provisions into sustaining a few more hungry mouths...