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 Sardines and Garum. It is another egg-based dish that in Caterina’s hands became something like a frittata flavored with fish and the garum that I sent her from my production run here in the US. Caterina … Read more
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 two sauces for chicken or fowl and a cold patina of asparagus and grouse (or figpecker, should you have one on hand) that use the garum I produced in the backyard last year. Please check out her post, … Read more
The Gobi Desert. Ever since I was a little girl, those were words of wonder for me. Back then, it was a vast, far-away place that had reluctantly yielded some of its ancient treasures – dinosaur eggs and bones – into the hands of modern scientists. Back then, my mother would bury bones from our dinner and we would go on expeditions – finding fierce … Read more
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 delicious herbs, including dill, leeks, savory and cilantro. To this a touch of garum is added and when cooking is complete, the dish is dressed with grape syrup (defrutum) and black pepper … Read more
During the month of April, I will be holding an Ancient Roman Cookoff to use the garum that I made last year and to consider the effects it has on flavor and the perception of taste. Since this cookoff involves the use of an ingredient of limited quantity, I have invited a few colleagues and friends to join us in this effort. Exploring Ancient Roman … Read more