Patina

Ancient Roman Cookoff Entry 4 – Mixed Meat Patella by Sally Grainger

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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, she is co-author of The Classical Cookbook and its recently revised edition. For her entry, she chose a patella of mixed meat. The original recipe calls for tidbits of fine meats … Read more

Ancient Roman Cookoff Entry 2 Two – Sauces for Fowl and a Patina of Asparagus and Grouse

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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