Tuesday, February 03, 2004
not sure how, but some how or another Jason
went from chicken livers to rhubarb, so now I’m thinking about
fine pie, especially with strawberries or blueberries. I’ve also
had good luck with strawberry/rhubarb crisps or crumbles. Up the topping
over what you’d use for apples, since rhubarb gives off a lot of
absolute favorite rhubarb thing is a Persian lamb (or beef) and rhubarb stew (or
“khoresh”). Truly amazing. Take some cubed lamb or beef
and brown it with onions, then add some cinnamon, preferable true
cinnamon from Penzey’s or your
favorite serious spice source. Add water or stock to cover and then
simmer until the meat is tender. Then add some cut up rhubarb, and lots
of parseley, like a bunch worth or more, and some fresh or dried mint and salt
& pepper to taste. Cook until the rhubarb is just tender, then serve
up with Persian saffron rice.
amazing. It’s worth getting the good cinnamon for, and some quality
mint. I use dried Bulgarian spearmint, also from Penzey’s.
some other really great Persian meat/fruit combinations, like chicken and
pomegranate, and beef w/ peaches. Check out Najmieh Khalili
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
for all this and more. It’s my favorite Persian cookbook. I
have a couple others that I can’t think of titles for right now.
Maybe it’ll come to me.
OK, I’ve already gotten one semi-snide comment about the chicken liver and smoked pork pie. As I said, I’m sure it’s not for everyone, but I thought it was really quite tasty.
And as long as I’m here, let’s talk about chicken livers. My parents aren’t fans, and so I’d never really had any exposure to the little death bombs until I was in my teens. My stepmother’s family is big on rumaki at New Years. If you haven’t tried them, they’re worth the effort: sauté some chicken livers (do yourself a favor and try to get organic ones, for the sake of your own liver) wrap them up in some bacon with a piece of water chestnut, and broil until the bacon is done. Best served with some Chinese-style hot mustard. For the faint of heart, green olives make a fine substitute for the livers.
My son, who is 8, loves rumaki with a passion. This turned out to be the first time in many years that we didn’t spend New Years with my stepmother’s family, so he begged me to make him some myself. I’ve got to say, cooking chicken livers is pretty nasty, but they tasted great.
I’ve been wanting to try making some Jewish-style chopped liver, and just haven’t gotten around to it yet. The grocery store we frequent (New Seasons Market) only has large quantities of organic livers every once is a while, and I haven’t gotten the timing right yet. Maybe for Passover. I’m not Jewish, but when it comes to food, I try to hit all the holidays regardless of denomination.
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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