349Re: [ByzantiumNovumCulture] Potato Substitution / Stinging Nettles
- Sep 4, 2012Indeed! Where was my brain!?!? I will add in the substitution
possibilities! My apologies!
On Tue, 04 Sep 2012 13:55:38 -0400, James Mathews <JLMTopog@...>
> Lady Amma;--
> As I mentioned in the below recioe, Substitutions are encouraged for
> the recipe. I am aware that potatoes were not used in the Byzantine
> Times, however, what would have been a suitable substtitute?
> Turnips?, Beetroot?, Carrot?, Parsnip?, Taro?, Flower Bulb?,
> Artichoke?, Cardoon?, Leek?, Courgettes?, Cabbage?, Cauliflower?,
> Broccoli?, Brussel Sprouts?, or Mushrooms?
> Here s another recipe that you can use:
> Patina of Stinging Nettles
> Use only the light green shoots that grow in the Spring, and later in
> the year when the plant has been cut back.
> Aspicius wrote:
> "Pluck the wild stinging nettle when the sun is in the sign of the ram
> and use against sickness as you wish. (Ap. 102)
> He also gives a recipe:
> Warm or cold patina of stinging nettle: Take the stinging nettles,
> wash them, allow to drain and leave to dry on a board. Chop finely.
> Grind 6.8 grams of pepper, moisten with garum and stir. Add 90 ml of
> garum and 164ml of oil. Bring to a boil in a pot. Once it has
> boiled, remove from pot and leave to cool. Then oil a patina pan.
> Break 8 eggs and beat them. Put everything in the patina pan and
> place in the hot ashes so that it is heated both above and below.
> When it is cooked, sprinkle ground pepper over it and serve.
> Marcus Audens
> On Sep 3, 2012, at 9:35 PM, Amma Doukaina wrote:
>> Since potatoes weren't part of the Byzantine diet, I think I'll keep
>> one out, but I will add in that mustard recipe!
>> Thank you! I'm going to have to try to make that mustard!
>> On Mon, 03 Sep 2012 16:37:24 -0400, James Mathews <JLMTopog@...
>>> Lady Amma;
>>> In response to your request for something to put into the "Basilica"
>>> newsletter, I will be pleased to share my recently developed recipe
>>> which is really good (in my view ) at any meal:
>>> "Taters 'n Peas"
>>> --Three medium potatoes peeled and sliced (1/4" thick);
>>> --Three cups of fresh peas;
>>> --One cup of onions sliced small;
>>> --Two cups of pork or fowl gravy;
>>> --Three tablespoons of margarine, oil, or butter;
>>> --Salt and Pepper to taste;
>>> --Water to cover the mixture;
>>> Put the Potatoes and Onions in a medium sized oven-safe bowl, add the
>>> peas, and add water to cover the potato / pea mixture. Add the oil
>>> and the gravy. Salt and Pepper to taste and stir until well mixed.
>>> Put in the heated oven (hot enough to boil water) for 15 minutes
>>> loosely covered with a dish (saucer). Put the bowl on a plate as the
>>> mixture has a tendency to expand when heated. After the 10 minutes
>>> remove from the oven, and wrap the bowl and saucer in a towel and
>>> leave for four hours. This will finish bringing the potatoes and
>>> to the right consistency. Serve with your favorite meat and salad.
>>> I like three slices of corned beef, with mustard and a small Cob
>>> Salad, sweet wine vinaigrette, together with grape juice (or wine).
>>> Suitable Substitutions are encouraged for the above recipe as
>>> desired. You may use either or both of these recipes.
>>> Mustard (sinapi):
>>> Just as it does today, the word mustard referred to the plant, its
>>> seeds, and the hot / spicy sauce made from them. The romans made
>>> mustard much as we do:
>>> Mustard seed is carefully cleaned and sieved. Then the seed is
>>> washed in cold water and soaked for two hours. It is then taken out
>>> and the water is squeezed out by hand. Put the seed into a new or
>>> cleaned mortar and pound it with a pestle. When the mustard is
>>> finely ground, put it in the middle of the mortar and press it down
>>> with the palm of the hand. Once it has been pressed flat, make
>>> some incisions in it.
>>> a few burning coals on top of it, and pour over soda water, to draw
>>> out the bitterness and pallor from the mustard. Then lift the mortar
>>> and pour out the soda water. Add strong vinegar and mix it through
>>> the mustard with the mortar.
>>> Columella recommends that the mustard be mixed with ground almonds
>>> pine kernels.
>>> Patrick Faas, "Around The Roman Table; Food and Feasting in Ancient
>>> Rome," (U of Chicago Press -- 1994), Page 160
>>> Marcus Audens
>> Vocatus atque non vocatus, Deus aderit.
>> Hestia, you who tend the holy house of the lord Apollo, the Far-
>> shooter at
>> goodly Pytho, with soft oil dripping ever from your locks, come now
>> this house, come, having one mind with Zeus the all-wise, draw near,
>> withal bestow grace upon my song.
>> -Homer- Hymn 24 to Hestia
>> Yahoo! Groups Links
Vocatus atque non vocatus, Deus aderit.
Hestia, you who tend the holy house of the lord Apollo, the Far-shooter at
goodly Pytho, with soft oil dripping ever from your locks, come now into
this house, come, having one mind with Zeus the all-wise, draw near, and
withal bestow grace upon my song.
-Homer- Hymn 24 to Hestia
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