After yesterday's largesse, and having watched a documentary on the paucity of Native, Indigenous foods and restaurants that serve these, I was motivated, this morning, to soak various 'old' beans, with dried chopped dates, powdered with oat flour; dried bay (laurel) leaves; fresh sliced garlic; Great Salt Lake 'salt'; and rosemary...grown in a planter on my deck, crushed to extract its oils...in my mortar and pestle......Step one of my experiment in imagining what would have been eaten, in America, 500 years ago.......hmm.....the Mohicans and Choctaws may not have had ANY dates, garlic or rosemary.......does it matter? This is a conceptual Art Cooking Project, after all....not a 'real' academic examination of Culinary History, after all......my hands reek of fresh garlic and rosemary...which I absolutely loooove.....so, I'm not washing my hands until the aroma subsides or 'goes south'.....
Luncheon, the day after emptying the contents of several bottles of 'stuff' from the fridge.......
A TABLESPOON OF THIN BLACK TRUFFLE SLICES, MARINATED IN OLIVE OIL....A HALF TEASPOON OF ARGAN OIL & A DOLLOP OF MELTED BUTTER, WHISKED TOGETHER WITH SOME GROUND MEDITERRIAN HERBS AND CRUSHED, DRIED ROSEMARY....INTO WHICH A COUPLE OF 'END PIECES' OF 9-GRAIN TOASTED BREAD IS ADDED TO SOAK UP THE DELICIOUS 'FAT'....THEN, A TURNOVER, AFTER A MOISTENING SPRAY OF AVOCADO OIL, TO ADD A SLAB OF SLIGHTY-MOLDY EXTRA SHARP CHEDDAR CHEESE AND A COUPLE OF PRESSES WITH A WOODEN SPATULA.......SERVED WITH A BOWL OF RICE-VINEGAR-PICKLED CABBAGE......AND A 'SECOND COURSE' OF PANKO-BREADED PINTO BEAN PATTIES, FRIED IN AN IRON SKILLET, IN AVOCADO OIL, INFUSED WITH WHITE TRUFFLE SLICES; SOME CHOW-CHOW RELISH WITH ROASTED YELLOW CORN AND CHOPPED RED BELL PEPPERS; A BOWL OF SPICY COLLARD GREENS, DRIZZLED WITH THICK PRELIBATO RED BASAMIC VINEGAR, SPRINKLED WITH ORGANIC OIL ROASTED SUNFLOWER SEEDS; AND A 'BALL' OF SPINACH AND YAMS, BINDED BY EGG YOLK, THEN LIGHTLY SPRAYED WI...
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