Govrmet Roman Kitchen - Apicius' Pork and Apricot Minutal
Read today's blog for a description of the substitutions you have to make when you cook Roman!
An Apicius minutal
Food historian and author Ken Albala prepares a minutal of apricots and pork from a Roman recipe recorded by Apicius.
Seafood Stew by Asiatravel.com
Asiatravel.com offers over 500,000 Hotels, Flights, Travel
Packages, Tours & Attractions up to 75% discount. All with
last minute availability & instant confirmation plus up to
5% cash rebate exclusively for our customers.
For more information visit
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews have been made since prehistoric times. Herodotus says that the Scythians (8th to 4th centuries BC) put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. Some sources consider that this was how boiling was first done by primitive man, perhaps as long ago as ½ to 1 million years ago.[citation needed]
There is evidence that primitive tribes boiled foods together as a prelude to mating rituals. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.[citation needed]
The Book of Genesis in the Hebrew Bible records that Esau traded his inheritance to his twin brother Jacob for a meal of lentil stew.[1]
There are recipes for lamb stews & fish stews in the Roman cookery book Apicius, believed to date from the 4th century. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent, has ragouts or stews of various types in it.[citation needed]
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.[citation needed]
The first written reference to 'Irish stew' is in Byron's 'Devil's Drive' (1814): The Devil ... dined on ... a rebel or so in an Irish stew.[citation needed]
Info Taken from Wikipedia.com
Credits to Wikipedia.com
Episode 1 Pine kernel sauce from Apicius
This is a demonstration of a recipe from the Roman recipe text known as Apicius. It is a sauce using roasted pine kernels, cumin, thyme and honey. It was served with wild boor in the text (Apicius chapter 8.1.4). I am using authentic cooking techniques and equipment. This includes a masonry hob typical of those found in Pompeii, a Roman mortaria and frying pan. For more details see my blog on
Beef Stew (Copadia) - Ancient Roman Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
“Ancient Roman Cooking”
English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Copadia, an ancient Roman stew, from the collection of recipes attributed to Marcus Gavius Apicius. A delicious way to revive the culinary culture of ancient Rome.
Ingredients:
800 gr beef
1 red onion
peeled almonds
1 date
1 tablespoon honey
extra virgin olive oil
defritum
50 ml red wine vinegar
garum
black pepper
lovage
parsley
For more infos, check out our blog:
If you liked the music on this video check our music and art channel:
__
Music
Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha - Mesomedes of Crete 2nd century AD
#ancientromanrecipe #ancientromanfood #beefstew #copadia #garum
Isicia: Ancient Roman meatballs
In the recipe collection of Apicius alone there are several recipes for meatballs: wrapped in caul, fried or simply simmered in broth, as I did for this video.
You need: minced meat (Apicius uses pork), all purpose flour, red wine, nuts, myrtle berries, black pepper, garum fish sauce (or a suitable substitute like Vietnamese or Thai fish sauce or even soy sauce), lovage or parsley.
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at