There are many recipes in Apicius’s On Cookery which, while intriguing, I have little desire to taste. The sardine and gelatin omelette for instance, or the fried pork livers and brain sausages that were usually paired with the dish I’m making today.
But that so named “Dish of Scallops” is a recipe that caught my eye long ago when I started reading this stuff. It’s something I’ve always wanted to make and taste ever since. Given its mastery of the Mediterranean, Roman love of shellfish was… well, a given! Herem Apicius presents a delicious, exceedingly refined way to cook some.
Lightly cook scallops or the firm part of oysters. Remove the hard and objectionable parts, and mince the meat very fine. Mix this with cooked spelt, eggs, and season with pepper. Shape into croquettes and wrap in caul. Fry, and underlay a rich fish sauce and serve as a delicious entree.
We’re going to modify the instructions just a bit.
Continue reading “Scallop Croquettes in Garum-Wine Reduction Sauce”
The Mesoamerican food we’ve all been waiting for.
Unlike many ancient foods we recreate here, tortillas survive as a popular staple to this day, beyond their birth place and all around the world. Sure, there are other foods of the ancient world that are still part of modern diets, unspecific generalities like”soup” or “bread”. But corn tortillas, made of nothing but nixtamalified maíz, salt and water and cooked in seconds on a hot griddle, come down to us as is.
Tortillas were of course a staple of all the famous societies of Ancient Mexico, including the Olmec, the Maya, and the Aztecs. Both wealthy and poor people ate them regularly across history. Only tamales surpass them as the aboriginal food of Mesoamerica.
Then, as is still the case now, you don’t need more than a little salsa to top it off. This was usually some kind of pure chili paste, but avocados could be involved as well. For generations, Mesoamericans rightly associated tomatoes with nightshade but wrongly believed that tomatoes were poisonous. Eventually though, they caught on, and must have incorporated them into their “tacos”.
Continue reading “Corn Tortillas and Charred Salsa”
It may have been the Olmec or one of the other mother cultures of Mesoamerica who first learned to ferment cacao beans into chocolate and turn it into a drink. It was the Maya who took a particular love to it, and it was the Triple Alliance, or Aztec Empire, which carried on the tradition.
Ancient Mesoamericans didn’t add sugar to their chocolate. They loved the bitter taste, though they did like to flavor it with other things, like vanilla and most famously chili peppers. This frothing draught was a blast of intense flavors.
Modern Mexican hot chocolate, or champurrado, is made by combining sweetened chocolate with tamalified corn, or masa. This recipe is a combination of the ancient drink and the modern treat, made from pure raw ingredients: corn, cacao beans, and chili pepper. Continue reading “Mayan Hot Chocolate”
It wasn’t known for sure until recently, but archaeological evidence has confirmed that the noodle was invented in Ancient China. The oldest ever found were made out of millet, which is hard for me to imagine. This recipe is much easier than that prehistoric version, following the later Northern Chinese tradition of cooking with wheat.
With refined wheat flour, making hand made noodles and an amazing soup to go with them (in this case a pork bone broth with greens) is really very simple. It just takes time, time to build a flavorful broth, and time for the gluten to develop in the pasta dough to make it elastic and stretchable.
Continue reading “Hand Pulled Noodle Soup”
The invention of the dumpling might be as early as the invention of dough and boiled water. Dumplings may have been around before breads or even porridge, perhaps the first, simplest way humans figured out how to cook wild grains.
Hand ground millet may not produce the most beautiful dumplings, but these boiled lumps of dough and “filling” are meant to be a more primitive style proto-dumpling, the kind of early processes that would eventually lead to the later artistry of dumpling making in Ancient all the way to modern China.
As for fermented vegetables, while we feature them for our early Chinese dumplings recipe, Ancient China was by no means the only group of peoples to ferment vegetables. The simple process of brining food in salt water for several days to induce natural preservation and robust pickly flavor (unknown at the time to be microbial life and fermentation) was practiced all over the Ancient world, on all kinds of foods.
You can ferment any vegetable and use any spices you want. Really. Anything. Be like a true ancient and never be afraid to experiment. Here is a mix of in season veggies from my garden: carrots, green and wax beans, and rhubarb, with fresh coriander seeds and a couple cloves of garlic. All of which, though maybe in more primitive forms, would have been available in Europe and Asia long ago.
Continue reading “Millet and Fermented Vegetable Dumplings”
Baklava is another one of those Mediterranean foods that every country touching the sea claims to have invented in some form or another. While the sweet nut and filo pastry in its exact form is a more modern creation, the basic ingredients go back much further, to the ancient days of those same lands.
I thought it would be fun to make a more “primitive”baklava, forgoing all the fussing around with store-bought filo, using nuts indigenous to the ancient near east, and just honey for sweetening. Sugar doesn’t amount to more than a rare luxury good for many thousands of years.
Continue reading “Baklava from Scratch”
You’ve never had hummus this good.
Well. . . Unless of course you buy Sabra, or already happen to know the two simple secrets to making the best hummus (revealed below).
Hummus is one of those pan-regional foods that every Mediterranean country today seems to have as a staple, and also claims to have invented. Its roots go back further into history than we can trace.
There is no direct historical evidence for ancient humans consuming literal hummus. HOWEVER, the record shows that chickpeas were a significant part of farmers’ crop and diets throughout the Near East, beginning way back in the prehistoric Neolithic. For people that ate mostly grain, legumes like the chickpea were a critical source of protein. While simple consumption was probably most common, I have no doubt that ancient culinary minds were also occasionally mashing their chickpeas into dips, spreads, and pastes.
With that established, we also know that onions and garlic were beloved by populations all over the region, and that by the time of the later Bronze Age after 2,000BC, the vast trade networks between the Near Eastern powers of the day ensured that olive oil and sesame seeds were widespread throughout the land.
Which means we have all the ingredients we need to make a classic hummus. All we’re missing is lemons, which had not yet spread to the region by the Bronze Age. So this recipe substitutes vinegar, but is otherwise no different from a modern hummus today.
Here are the two promised secrets to making hummus fit for the gods: Continue reading “Hummus”