While cookbooks were certainly written during the Medieval period, they are few and far between compared to the amount produced during the early modern, or “Renaissance” period. And because those later Europeans had similar tastes, by reading their recipes we can learn a lot about the way people ate centuries before them as well.
And like we’ve said before, what people ate was pies. Or tarts. Similar really.
Think of just about any old world ingredient, and you can bet there’s a Medieval recipe for baking it into a pie. With such a wealth of options, it was almost impossible to choose just four, and I feel like I’m leaving some key representations of the period off the table… perhaps there will be a tart flight part 2 in the future…
Until then, I present a humble few. . .
An Apple and Gruyere Tart…
A Marzipan Torte…
An onion tart, or an early version of quiche as we know it today…
And a peach, cherry, and red wine pie
These mainly 16th Century recipes are not all sweet pies, or rather not only sweet. They blur the line between savory foods and desserts, and would be on the table at any time alongside any kinds of other courses.
To get started, we’ll need to make a big batch of pastry crust. . .
How did Europe get out of its dark ages? It’s not a wholesome story, as the secret to their success was mainly the conquest and plunder of other peoples’ luxury goods, namely their foods and spices. Classic Europe.
Would it surprise if I told you that the Black Death did a lot to help as well? Come take a culinary journey through the High and Late Middle Ages, and see why.
Indian food, both ancient and modern, has always been about those sauces and condiments. Contrary to the jarred preserved stuff westerners think of as “chutney”, the real stuff in India is almost always made with fresh ingredients.
There will be one more classic chutney in the next Indian recipe, but here are three to get us going: cilantro, mango, and tamarind.
All very simple, very basic, very DELICIOUS recipes.
Clarified butter, known in Hindi as “ghee”, will be our foundation, the base from which all the coming Indian delights will spring. Especially when we temper spices in the ghee when its hot and make “chonk”, it’s almost like magic is being performed. Flavor magic.
What does it mean to clarify butter? We’re going to separate and remove the milk solids from regular butter, leaving behind pure golden butter fat that preserves longer, and can handle sauteing at high temperatures.
You could file this luxurious dairy recipe under the nomad section, but the Persians carried it with them into civilized life, and called it Kaymak. Pure, heavy cream is cooked low and slow overnight to separate the milk fat. The resulting product is like a cousin to butter, only creamier and a deeper, toastier flavor from the oven.
The technique takes some time, but is ridiculously simple and easy. Clotted cream is most famously put on Biscuits, scones, and bread but why stop there? Use this spreadable, dairy delight in anything you butter on or in! Continue reading “Kaymak (Clotted Cream)”
The cucumber used to be more than it is today. Oh, there are still cucumber lovers out there (myself among them), but in the ancient world, this was more than just a favorite salad topping. The cucumber was considered the pinnacle of refreshment, its crisp, crunchy, watery bite being the ultimate tasty oasis in the hot climates of the near east, the way we might think of a cold glass of lemonade today. No wonder cucumbers were used to flavor water and combined with yogurt, two other pillars of refreshment
Here is an original recipe that celebrates the cucumber as its feature. I came up with it using ancient Persian ingredients and trying to imagine ancient Persian tastes. Quick and simple, the resulting dish is sweet and peppery, with its combination of pomegranates, dates, and black mustard seeds. And of course, it wouldn’t be right if this cucumber salad was not also packed with fresh herbs.
Here is a modern Persian recipe, for one of the national dishes of Iran, that could have been and surely was also cooked in ancient times. Ghormeh Sabzi is a flavorful stew of LOTS of cooked herbs, with meat and a legume. The final texture resembles an Indian Saag or cooked greens dish, but this Persian version made entirely of herbs is a bit more tangy and pungent.
My version of Ghormeh Sabzi combines lots of parsley, coriander (cilantro), mint, and green onions, Goat meat, and chickpeas, to substitute for red beans which are usually found in the modern version, but were unavailable in the Old World. A stew fit for a King of kings!
It’s Christmas time! The true meaning of the holiday is complicated, and always has been, thanks to its mix and match ancient origins (yes, before the birth of Jesus).
Even though that famous nativity scene is the official reason for the holiday, many of the activities and traditions we practice at Christmastime come from much older customs celebrating the winter solstice. Decorated trees, gift giving, holly, mistletoe, caroling, and much more all have ancient, B.C. origins, and were later folded into the Christian celebration.
No ancient holiday influenced Christmas more than the Roman Saturnalia. The actual date of Jesus’s birth is unknown, but in the 4th Century A.D., Pope Julius I declared it to officially be December 25th. Many speculate that this was to Christianize Saturnalia, a holiday that many in Medieval Europe still celebrated despite the fading out of Rome.
Saturnalia was known for gift giving, charity, and above all, feasting and merriment! So to celebrate, I dug into Apicius for some dulcia, or sweets recipes, to make a dessert plate worthy of both a festive Roman noble, and a chef and amateur historian thousands of years later.
If I had to name just one ingredient that was key to the ancient world’s cuisine, it might be fish sauce.
All you need are fish and a lot of salt. An ingenious method of food preservation, its invention too deep in the past to ever know, alongside other legendary foods of yore like bread, beer, and cheese.
From Sumer onwards, almost all civilizations seem to have made the stuff. But it was the Romans who called it “garum” and recorded it into history. Fish sauce could be made at home by poor fishermen families, but there was also a highly expensive market for the very finest vintages of garum. Whatever quality, you can’t make Roman cuisine without it.
We know by now that vegetables made up a huge part of the ancient diet. Across civilizations, the majority of people got most of their calories from grain and veggies alone, and even those few wealthier foils who could afford meat supplemented extensively with plant food.
Food historians know all about the ingredients the ancients ate, but as for exactly how they were prepared, we’re often left in the dark. With the Roman Apicius’s book “On Cookery”, we finally have some recipes that give a little insight. Out of them, I’ve prepared BEETS TWO WAYS, LEEKS AND BEANS, ROAST CABBAGE WITH PORK BELLY, and a GREENS AND FIELD HERBS SALAD.
To a modern cook, these recipes might seem basic. But I would argue they only appear that way. These preparations are simple, yet elegant ways to maximize and feature the flavors of individual plants and ingredients. Old world vegetables and spices, prepared at their finest.