Monday, February 02, 2004
household we belong to (Ulfredsheim)
held their annual mid-winter feast this weekend. It was big fun to see
everyone, and there was (as usual with our household) a really lot of really
good food. Some highlights for me were some period gingerbread, a Roman
honey cheesecake (mmmmmm) a flourless almond cake with caraway, and a very
tasty pie of chicken livers and smoked pork products. That last one was
not for the weak of palette, but I thought it was great. I love to see
people recreating historical recipes, and it’s even better when I get to
I still aren’t quite sure where / when we’ll do this year’s Cast Iron Chef
contest, but I’ll try to keep everyone posted.
Sunday, January 25, 2004
Some good web resources on Viking food
Wednesday, January 21, 2004
Back in my wayward youth in the far off 70’s I was raised pretty much exclusively on hippy vegetarian food. Seeing as I grew up (through my elementary school years) in Marin County, CA, and it was the 70’s after all, that seemed to me the norm rather than the exception. I’m talking old school hippy vegetarian, the likes of the original Moosewood cookbook, and lots of things involving tofu, wheat germ, and (heaven forefend) carob.
The result of such an upbringing was that when I went away to college, I thought things like chicken fried steak and chipped beef on toast were exotic and fascinating, but that’s another story.
Occasionally I miss those old standbys of hippy vegetarian comfort food, and lately I’ve been doing a lot of experimenting with peanut butter balls. For those of you who aren’t into such things, peanut butter balls basically consist of some peanut butter, with some other binding agents and something to dry them out enough so that they don’t stick to the hands of children or nostalgic adults. Back in the dim time, dry milk powder and wheat germ were popular additives.
When you’re done, you get little balls of peanutty goodness, just bursting with protein, some fat, and just enough sugar (usually honey) to make them attractive. A great snack for kids on the go, since they’re full of energy and not full of sugar and starch.
Anyway, I’ve been experimenting a bit, and have come up with a pretty decent combination of stuff.
- Peanut butter (my personal favorite is Maranatha organic)
- I’ve also tried adding some sesame butter (also Maranatha brand) and almond butter with good results
- Wheat germ (adds fiber and has a nice texture)
- Flax seeds (a nice crunch, and lots of Omega-3s)
- Barley malt (a nice mellow sweetener, and lots of vitamins)
- A little honey or agave nectar (a low-glycemic alternative to honey)
- Dry whey powder (protein, nice filler, I use Bob’s Red Mill brand)
- Instead of whey powder, I’ve also used soy grits (about the texture of fine cornmeal) which was good but adds a very slight bitterness
- I’ve also tried substituting some flax seed meal for some of the wheat germ, which adds some nutrition and didn’t seem to affect the taste.
- Raisins (my favorite are organic “flame” raisins)
Mix all that up in a bowl, check the consistency (should be like playdough) and roll into little balls. I’ve tried rolling the balls in either wheat germ, or coconut, which makes them less sticky. My kids especially liked the coconut.
A quick, nostalgic (at least for some of us) and healthy snack. Mmmmmm, good
Monday, January 19, 2004
I've got PDF versions of a couple of food history classes I've taught at SCA events.
The first is on “Cooking for Cultures with No Extant Recipes”. Many cultures throughout history haven't used written recipes, but I don't think that should stop us from being able to recreate their cooking. For example, we don't have an Viking “recipes”, but we do know from the archeological record what ingredients they used, and what equipment they had for cooking. We can also refer to literature to get a feel for their tastes.
The second is on the “Evolution of Food Processing Techniques”. I looked at how food processing techniques have evolved over time, and what impact they have had on daily life.
Thanks to an article in the New York Times (reg. req.) I just found Centropa. It's a project dedicated to gathering and preserving oral histories of Jews living in Central- and Eastern Europe. One of their main focuses is food, and they've gathered some pretty interesting recipes and oral histories to go with them.
Well worth checking out if you're interested in culinary history.
Welcome to my new “food blog”.
I'm completely entranced by food. I love to cook it, I love to eat it, and I love to read about it. If I won the lottery tomorrow and could do whatever I wanted to, I'd go back to school and get a degree in culinary history.
I'm also very interested in nutrition, probably stemming from the fact that my mom has been teaching and learning about nutrition for the last 30 years or so. I think that many of the problems that plague our society and our world stem from food, either the lack of it, or the commercialization of it. So many of the health problems in this country (U.S) stem from the fact that people don't eat right.
On the historical front, I'm active in the SCA, and do my best to recreate times gone by, specially the Viking Age in Scandinavia. I've been working for several years now on trying to piece together the kinds of food that the Vikings ate, what they cooked it with/on, etc.
Look to see all kinds of ramblings here about food, nutrition, recreating historical foods, and anything else I can think of that relates. I wanted to separate this content from my other blog, which I'd like to reserve for more work related (although not exclusively) stuff.
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