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'.....
IN THE KITCHEN AT SUNRISE, SUNDAY MORNING
Experimental Lunch.....a croissant pastry 'box' filled with crowder and black-eyed peas, okra, onions, scallions, ginger, chilis, orzo, mushrooms, diced dried apricots, green curry, Madras curry, rasam, dried dill pickle, green dragon sauce, olive bruschetta, and sweet red peppers in harissa salsa and 'painted' with hoi sin sauce/walnut oil..... served with a ladle of marinated red peppers, corn salsa, gyoza sauce and hoi sin ....i.e. clean out the fridge......a tasty little loaf...... Served with a bowl of roasted red pepper soup with hot Indonesian curry, powdered onions and garlic paste.......
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