Thursday, July 16, 2015

Medieval Makeover -- A Versatile Cheese Tart

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The other day I was in a hurry.  I needed a dessert for company but I needed something that wasn't sweet.  I knew one member of the comp...
2 comments:
Wednesday, July 1, 2015

More on Liquamen - Oh Wow!

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Last May I wrote about my experiments with the Roman condiment called "liquamen."  You can read about it here:   Liquamen .  I was...
Monday, June 22, 2015

Celebrating the 100th Post with a Hundred-Year-Old Recipe

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I was truly astonished when I realized that this is my 100th post for this blog.  How should I celebrate it?  What would be appropriat...
Monday, June 1, 2015

We say "Salad" and They said "Sallat"

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It is the beginning of June so summer is near and spring has had a chance to settle in and make the yard beautiful with greenery and flowers...
3 comments:
Friday, May 15, 2015

Baked Ham in Pastry with Figs

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After making liquamen (fish sauce) in the previous post , I perused my Cooking Apicius  (by Sally Grainger) book looking for a recipe or two...
Friday, May 1, 2015

Liquamen -- Fish Sauce from the Roman Empire

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In 2007 I was fortunate enough to travel to England; in particular I got to visit Vindolanda and Bath , both sites that were influenced by ...
Saturday, April 18, 2015

Seer Torshi -- Persian Pickled Garlic!

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This is a case of blogger imitating blogger.  My daughter shared with me a food blog post about pickled garlic:  the traditional slow way (...
3 comments:
Wednesday, April 1, 2015

Lemon Chicken Stew -- North African Cuisine

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The book from which this recipe comes is Medieval Cuisine of the Islamic World , by Lilia Zaouali. ISBN 978-0-520-26174-7 However, it ...
Friday, March 20, 2015

Scottish Border Tart, Take Two

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On an early post, I tried the Scottish Border Tart but neglected to include the eggs in the filling.  They were listed in the ingredients ...
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