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Ancient Roman Cookoff Entry 1: Pullus Frontonianus by Charles Perry
First up in our Ancient Roman cookoff is an entry by noted scholar, author and food writer, Charles Perry. Charles chose to prepare Pullus Frontonianus which is chicken prepared with a selection of...
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Ancient Roman Cookoff Entry 2: Two Sauces for Fowl and a Patina of Asparagus...
Patina of Asparagus and Grouse by Deana Sidney Friend of Silk Road Gourmet, Ms. Deana Sidney, of Lost Past Remembered has cooked several recipes with the garum I sent her. From her magical kitchen come...
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Ancient Roman Cookoff Entry 3: Patella with Sardines and Garum by Caterina G
Patella of Sardines and Garum Italian abroad, webmistress of La Caffettiera Rosa and friend of Silk Road Gourmet, Caterina G, has tried her hand at an Ancient Roman recipe for the cookoff: Patella with...
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Ancient Roman Cookoff Entry 4: Mixed Meat Patella by Sally Grainger
For our fourth entry in the Ancient Roman Cookoff, we have none other than Sally Grainger cooking for us. Sally is author of Cooking Apicius: Roman Recipes for Today and with historian Andrew Dalby,...
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Variation in Roman Cooking: The Tale of the Cucumber and the Melon
This post recounts the results of an experiment that took place recently between me and my husband. In the Apician cookbook there are two recipes very close together that can be used for either...
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A New Oenogarum
Deciphering and reinventing ancient recipes is an inexact skill. To some degree, it is more like alchemy than anything else. There is a touch of science in the linguistic, historical or...
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Ancient Roman Pork with Apples
Our trip to Moonfire Orchard left us with a wonderful selection of heirloom apples that I have been experimenting with. One of the recipes that I’ve been developing that is a real keeper is one for...
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The Secrets of Umami in Zester Daily
My first post for the great publication, Zester Daily, was released today. Go on over and read all about The Secret to Umami’s Magic by yours truly! Delicious Uzbek Samsa Related Posts:Garlic Pickles...
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Cold Tofu with Pidan
One of my favorite ways to enjoy 1000-year eggs is as part of a cold-tofu salad. This presentation of pidan is enjoyed all over China this way as well as in Taiwan, Japan and Korea. It is served as...
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Garum – Its not as Roman as You Think!
Roman Fish Mosaic I had the pleasure recently to be a guest on Eat This Podcast with Jeremy Cherfas. On the show, Jeremy and I spoke about the fish sauce garum, how to make it, its origins (not Roman),...
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