Octopus Salad

This is classic Ancient Greece. Though not necessarily limited to  classical Ancient Greece.

From the earliest Neolithic settlers, up until the present day really, Octopus Salad represents an Aegean staple.

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This is the ancient version, lacking citrus and using ingredients representative of the ingredients that were available.  The simplest rendition of this is just cold octopus chopped up and tossed in olive oil.  You don’t need more than that, but by adding barley, onions, garlic, greens, and fish sauce, tied with mustard for favorite ancient condiment of the world, we can really build up the flavor. Continue reading “Octopus Salad”

HOF Episode 7: Age of the Aegean (Greece)

Here we are at last, on the shores of Greece.

It’s a brief retelling of Aegean history, a story you’ve heard before, though perhaps not from a chef’s point of view.  Come for the history, stay for the foods that made them special.  By mastering the sea, the olive, and the grape vine, the Greeks found their own winds toward civilization.

Music by Michael Levy of Ancient Lyre. His original composition “Plato’s Symposium” and the whole album The Ancient Greek Tortoise Shell Lyre and much more are available from all major digital music stores and streaming sites.

AVAILABLE ON ITUNES and GOOGLE PLAY.
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Quick-Pickled Fish and Chopped Salad

Here we have a dish that is inspired by Egypt, but  is not an actual Egyptian recipe.  There are no Egyptian recipes. They either didn’t write any, or we haven’t found them.

But through paintings, textual references, and actual meals left behind for archeologists to discover, we can still infer a lot about Ancient Egyptian cuisine.

River fish, particularly mullet, was probably important for rich and poor alike, and Egyptian morticians/chefs worked together to discover the secrets of pickling both food and corpses.  Pickled fish not only allowed for preservation of a natural resource, it was considered quite a delicacy.

This fish is what I’m calling “Quick pickled.” It’s really more of a poached fish, but by doing it in vinegar you can achieve a mild, not too intense pickle flavor that make the fish a nice topper for salads or other cold sides. Continue reading “Quick-Pickled Fish and Chopped Salad”

Grilled”Anchovies” and Roots (Simple Andean Supper )

A very simple recipe to kick off our month of ancient Andean recipes.  This invented meal is composed of some of the kinds of ingredients the Norte Chico, first civilization of South America on the coasts of Peru, might have had available for a hearty supper.

20180222_144414.jpgPotato, Sweet Potato, Edo, and corn (not yet cooked)

The people living at Norte Chico in modern Peru got most of their direct food from the ocean, but they also traded that surplus of marine life for a very diverse rest of the diet. Up in the mid and highlands of the Andes, all kinds of foods were being cultivated and domesticated.

There are so many unique roots to South America that I just can’t get my hands on, but I’ve got some domestic versions of some of the main ones.  Potato, sweet potato, and any other starchy root like Cassava, Malanga, or Edo. Continue reading “Grilled”Anchovies” and Roots (Simple Andean Supper )”