Ancient Roman-Style Carrots

Roman Style Carrots based on ancient Roman recipe in Apicius

Many of us have old recipes that we love to cook — perhaps they have been passed down through the generations on index cards, or are from old community cookbooks with frayed corners and well-worn covers.  But few are as old as this post’s recipe for carrots simmered with cumin, mint and vinegar. This recipe […]

Continue Reading

Liquid Burdock

Summer Beverages from page 172, Good Housekeeping, Volume 9, 1889

Back in June, I wrote about setting up garden infrastructure to grow burdock root (a.k.a. gobo, Arctium lappa) so that I could have a local source for recipes in Elizabeth Andoh’s Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions (my review of the book is here.).  My plants seem to be doing well, with each one […]

Continue Reading

The Incredible Shrinking Fava Bean

I bought some fava beans yesterday to use in a recipe from Elizabeth Andoh’s “Kansha” and decided to pull out my scale to document the tedious bean peeling routine. I started with 552 grams of whole fava bean pods. Pod removal netted me 192 grams of skin-on beans.  I blanched the skin-on beans for 1 […]

Continue Reading

Okra Without the Slime

Inspired in part by Shuna of Eggbeater, I have been cooking okra since it started appearing at the Farmers’ Market in Berkeley Okra’s Oozing – Why Okra Makes Slime Okra is one of those “binary foods” where people seem to hate it or love it (also in this family are mushrooms, seaweed, and tofu). The […]

Continue Reading