We’re doing Henry VIII (which also goes by the highly inaccurate name of ‘All is True’) on Sunday, so it’s time to go hunting for appropriate recipes. (Is it just me, or do recipes disappear out of cookbooks when you…
Category: historical cookery
In which I am famous, and also have yummy cheese
Post-choir dinner tonight: Lentils with peppers, good bread, and the feta and gourmet feta I made on Sunday. I’m really looking forward to it, actually.
Recipe: Date and Pistachio Petits Fours (Mersu)
Inspired by The Silk Road Gourmet’s Mesopotamian Cookoff, I went a little crazy in the kitchen today and made not one, not two, but three versions of Mersu. The sum of the Mersu recipe was “Ingredients: dates and pistachios”. The…
Shakespeare Feast: Cymbeline
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More thoughts on Roman cooking
I was going to write a beautiful, illustrated post on making curd cheese today. Alas, O my readers, I can do nothing of the sort, because the cheese, which I have made successfully at least twice before, was a dire…
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…