WHAT IS QUARTIROLO LOMBARDO? This beautiful autumn cheese is now made year-round in Italy. “Quartirolo” is from “quattro” or “4” in Italian. Farmer’s believed that grass fed to cow’s after the 4th Fall hay cutting was more flavorful. Of course, better milk in turn yielded better cheese. This formaggio is similar to Taleggio in both […]
ARCHAEOLOGY OF FOOD
ARCHAEOLOGY OF MEAT – Rabbit
WHAT IS RABBIT MEAT? This is a nutritious and delicious protein! It tastes like the lovechild of a chicken and a lamb. Like with any animal, it can be served in a variety of recipes throughout the year, (though best avoided around Easter). Rabbits caught in the wild are tougher then farm-raised. But wild ones […]
ARCHAEOLOGY OF CHEESE – Scamorza
WHAT IS SCAMORZA? In Italian “scamorza” means idiot. Similarly the etymology of the name is a reference to this pear shaped cheese having a “head”. Originally this formaggi was made from buffalo milk. But today almost all production uses pasteurized cow’s milk. After rennet is added to the milk and clumps of curds form, the […]
ARCHAEOLOGY OF BREAD – Crusty Bloomer
WHAT IS A CRUSTY BLOOMER? This loaf of bread is long with rounded ends and several parallel slashes on top (at an angle). Much like a sourdough it’s hard and crusty on the outside and chewy on the inside. A traditional recipe favored by English bakeries, this dense bread is often used in sandwiches or […]
ARCHAEOLOGY OF HERBS & SPICES – Cumin
WHAT IS CUMIN? A member of the parsley family, the seeds of this flowering plant are ground into a spice of the same name. Tropical in nature, it grows up to a foot and a half (50 cm) in height with branches that have an elegant, spindly look to them. Similar in appearance to caraway […]
ARCHAEOLOGY OF HERBS & SPICES – Caraway
WHAT IS CARAWAY? This flowering plant above ground is similar in appearance to a carrot (with fine, green leaves that branch out almost like dill). Historically there’s been some confusion between this spice, fennel and cumin. But that also means caraway is a great substitute for them (along with anise). Caraway nicely complements other fresh […]
ARCHAEOLOGY OF CHEESE – Tetilla
WHAT IS TETILLA? Spain has several official languages and in one of them, Galician, tetilla means “small breast” (a description of the cheese’s shape and nipple top). This young cow’s milk cheese is aged less then 30 days, and has a young, creamy feel to it. Pasteurized, the paste is pretty dense and there are […]
ARCHAEOLOGY OF SEAFOOD – Sardine
WHAT IS A SARDINE? Also known as a pilchard, these small, oily fish are a delicacy in the Mediterranean. Originally they were named after the island of Sardinia, there are almost 2 dozen different types of fish that are commercially packed as “sardines.” Usually if the fish is under 6 inches (152 mm) it qualifies […]
ARCHAEOLOGY OF CHEESE – Valdeon
WHAT IS VALDEON? A milder blue then Cabrales, Valdeon is one of Spains big three blue cheeses (the third being Picon). Like the other two, Valdeon is made from a mix of milks (cow and goat). It is traditionally wrapped in chestnut, oak or sycamore leaves during affinage. This is still not a blue for […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Barberry
WHAT IS A BARBERRY? These sub-tropical evergreen shrubs are filled with edible fruits and leaves. It’s the fruit in particular that’s popular in various Asian dishes. Sour in taste with a bright red color, they’re also called Berberis or Zereshk. Their tart flavor makes the berries a popular base for preserves. In Persian recipes the […]
ARCHAEOLOGY OF CHEESE – Tilsiter
WHAT IS TILSITER? This Swiss käse is a smear ripened (a.k.a. pungent) cow’s milk cheese. Aged for about 2 months, it has irregular holes scattered throughout its’ paste. During aging the rind is repeatedly washed. There are three versions. Green label is pasteurized, red uses raw milk and yellow label is pasteurized but with cream […]
ARCHAEOLOGY OF MUSHROOMS – Enoki
WHAT IS AN ENOKI MUSHROOM? This popular Japanese mushroom grows in tall, thin clusters almost reminiscent of bamboo trees. They are also known as Golden Needle or Velvet Foot mushrooms (which sound like an awesome Sunday morning Kung Fu movie drive-in T.V. marathon special). These fungi tend to favor the enoki (or hackberry) tree along […]
ARCHAEOLOGY OF CHEESE – Cotswold
WHAT IS COTSWOLD? This cow’s milk, additive cheese from England is a bit confusing. The proper English name for it is Double Gloucester with Onion and Chive. However a clever company (Long Clawson) trademarked the name “Cotswold” and introduced it to the USA as such. Much like tissues vs. Kleenex, a confusing new name was […]
ARCHAEOLOGY OF PULSES, NUTS & GRAINS – Black Turtle Bean
WHAT IS A BLACK TURTLE BEAN? These oblong pulses are tiny in size (around a half-inch / 13 mm) and midnight black in appearance. The presence of the water soluble pigment anthocynin is responsible for its’ coloring. And much like an oreo, they have a white center. This member of the kidney bean family is […]
ARCHAEOLOGY OF MEAT – cockscomb
WHAT IS A COCKSCOMB? This is the name of the bright red crest running along the top of a fowl (both male and female). While many birds have a Mohawk of feathers, Gallinaceous breeds are different. Gallinaceous birds are the portly, ground feeding species we’ve come to know and love (to eat). They include turkeys, […]
ARCHAEOLOGY OF CHEESE – Wensleydale
WHAT IS WENSLEYDALE? This cheese was brought to England in the 1100s by French monks from Normandy. While they were used to working with sheep’s milk, England then (and even now) didn’t have many sheep. So they switched to cow’s milk in the 14th century. Similar to Caerphilly, Wensleydale is a flaky, crumbly cheese. It […]
ARCHAEOLOGY OF BREAD – Bagel
WHAT IS A BAGEL? Originally known as a beigel in its native Poland, these gluten bracelets are beloved all over the world. An Ashkenazi Jewish delicacy, these breads are unique in that they’re cooked for several minutes in boiling water (malted) before being baked. When placed in the oven, water quickly evaporates from the bread’s […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Roasted Pepper
WHAT ARE ROASTED PEPPERS? So roasted peppers are not their own, a separate vegetable. However as ingredients go they’re awesome enough to deserve their own entry! For color contrast you can use red, green, yellow or orange bell pepper. For all three the roasting process brings out their natural flavor while adding a nice, smokey […]
ARCHAEOLOGY OF CHEESE – Shropshire Blue
WHAT IS SHROPSHIRE BLUE? This pasteurized cow’s milk blue cheese is semi-soft. Created several decades ago, it is often described as a Stilton with annatto or carotene coloring. Also, it uses the same blue mold as Roquefort cheese. Like it’s albino sister cheese, Shropshire is a sharp, tangy cheese. The addition of annatto supposedly results […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Tangerine
WHAT IS A TANGERINE? Also known as “Mandarins” or “baby oranges” this member of the citrus family is closely related but still different from an orange. Tangerines first became popular in Florida after being imported there from the city of Tangiers (Morocco). In the 1800s they exported most of this citrus fruit and thus gave […]