“Is Slow Food Really Slow?” is a series here on Comestibles in which we explore the hypothesis that some of the processes many modern home cooks have declared too time consuming are a lot easier than the admen would have us believe. Unless you’ve come up with a way of folding time and space in [...]
Posts Tagged ‘recipe’
Is Slow Food Really Slow?: Cooking with Dried Beans
Posted in Farmers' Market Cooking, Food History, Ingredients, tagged beans, cooking dried beans, dried beans, recipe on May 20, 2010 | Leave a Comment »
Tasting the Crossroads of the Mediterranean
Posted in Food History, recipes, Traditional Foodways, tagged chicken with lemon and olives, Food History, Moroccan food, recipe, tagine on May 17, 2010 | Leave a Comment »
Oh, to be in the souk bargaining with an olive merchant, while chickens destined for the pot scurry around your feet. I’ve never been to Morocco, but if the mysterious flavors of its cuisine are any indication, I must visit. One of the classic combinations is a tagine of chicken with lemon and olives. A [...]
Is Slow Food Really Slow?: Vinaigrette
Posted in Food History, Ingredients, recipes, tagged homemade vinaigrette, recipe, salad dressing, vinaigrette on May 10, 2010 | 2 Comments »
“Is Slow Food Really Slow?” is a series here on Comestibles in which we explore the hypothesis that some of the processes many modern home cooks have declared too time consuming are a lot easier than the admen would have us believe. I challenge you to find a bottle of commercial salad dressing that is [...]
18th Century Prawns
Posted in Farmers' Market Cooking, Food History, recipes, Travel, tagged 18th Century recipe, Australian prawns, Food History, recipe on April 26, 2010 | 2 Comments »
While visiting Australia I had a chance to catch up with one of my favorite food history bloggers Janet Clarkson of “The Old Foodie”. We had a great visit, diving into her terrific collection of historical cookbooks, including her latest work: Menus from History: Historic Meals and Recipes for Every Day of the Year. I [...]
Coffee as it was Served A Thousand Years Ago
Posted in Food as Anthropology, Food History, Ingredients, recipes, Traditional Foodways, tagged ancient coffee recipe, cascara, coffee, dried coffee cherries, history of coffee, quishir, recipe, sufism on April 7, 2010 | 2 Comments »
It must have seemed like magic, a substance that not only granted boundless energy, but curbed hunger as well. It wasn’t the first drug of course, we’ve had opium, alcohol, and psychedelic mushrooms for a lot longer. But coffee was different. As Balzac wrote: Ideas quick-march into motion like battalions of a grand army to [...]
A Magic Trick with Lemons
Posted in Food History, Ingredients, recipes, Traditional Foodways, tagged lemons, north african food, pickled lemon, preserved lemons, recipe on March 30, 2010 | 2 Comments »
I always think of preserved lemons as a North African ingredient, lending an exotic, mysterious flavor to Moroccan and Tunisian cuisines, among others. But recipes for “pickled lemon” can be found in several 18th and 19th Century American and British cookbooks and I was surprised to find them in a spring rabbit recipe in Patricia [...]
What the Heck is a Spring Chicken Anyway?
Posted in Food History, Ingredients, recipes, Traditional Foodways, tagged chicken célestine, chicken classification, Fernand Point, French food, poussin, recipe, spring chicken on March 25, 2010 | 4 Comments »
We’ve all heard the phrase “He’s no spring chicken,” meaning someone isn’t as young as he used to be. So we know what a “spring chicken” isn’t, but what is it? Being a lover of old cookbooks, I recently decided to make Chicken Célestine, a late 19th Century recipe also served by the great chef [...]
Medieval Fish Pies
Posted in Food History, Medieval Lent, recipes, tagged 15th Century food, fish, fish pie, galangal, Lenten food, Medieval food, recipe on March 22, 2010 | Leave a Comment »
This article is part of a series of recipes suitable for the Medieval season of Lent during which all animal products other than fish were forbidden except on Sundays. I’ll be posting at least one Lenten recipe per week until Easter Sunday (April 4, 2010). My series of Lenten recipes wouldn’t be complete without an [...]
Vatakka: A Squash Curry from Sri Lanka
Posted in Food History, Medieval Lent, recipes, Traditional Foodways, tagged Lenten food, recipe, squash curry, sri lankan food on March 15, 2010 | 4 Comments »
This article is part of a series of recipes suitable for the Medieval season of Lent during which all animal products other than fish were forbidden except on Sundays. I’ll be posting at least one Lenten recipe per week until Easter Sunday (April 4, 2010). In Sinhalese, the words “Sri Lanka” mean “Resplendent Island.” Well, [...]
