Tag Archives: ancient recipes

Bon Appetit Wednesday! Ancient Chicken Curry in a Hurry

Posted on August 20, 2014 | 4 comments
Image credit: kspoddar

Image credit: kspoddar

Curry.  It’s a spiced dish with a definition that continues to change and expand as new chefs and even new regions of the world explore its flavorful possibilities. Today, curry is enjoyed in a multitude of forms. This week we’re bringing you the recipe for Chicken Curry in a Hurry so you can enjoy this dish even when you have a million other tasks vying for your time. And we’re also going to provide you with a quick history behind this ancient food so you can learn while you cook! Continue reading →

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Bon Appetit Shark Week! Eat Like the Ancient Shark Callers with Papua New Guinea’s Chicken Pot

Posted on August 13, 2014 | Leave a comment
Grey Reef Shark off Papua New Guinea. Image courtesy of Marc Tarlock.

Grey Reef Shark off Papua New Guinea. Image courtesy of Marc Tarlock.

In honor of Shark Week we’re bringing you a recipe from the island of Papua New Guinea where people continue to practice the ancient practice of shark calling. The Chicken Pot is a simple dish imbued with the flavors of the islands and reminiscent of the meals the ancient villagers would have eaten. All of the ingredients can be found on the islands and are still eaten today. Before we dig in to a delicious meal, let’s learn more about the shark callers of Papua New Guinea. Continue reading →

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Bon Appetit Wednesday! Bottle the Taste of Summer with Dandelion Wine

Posted on July 30, 2014 | 4 comments

Dandelion_sunIt’s the height of summer in the northern hemisphere where the lazy sun brings us long, hot days of outdoor activities, friends and family, vacations and lots of relaxation. Today it’s just a weed, but once upon a time nothing said summer like the dandelion and the year’s first batch of dandelion wine. Nowadays, we fight these plants to keep them from invading our perfectly manicured summer lawns, but these tiny pieces of sunshine have been valued by many civilizations since ancient times. This week we’re bringing you a recipe for dandelion wine so you can bottle your own bit of sunshine. But first, let’s find out why the dandelion has been so popular through history and how it lost its status in our modern society. Continue reading →

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Bon Appetit Wednesday! Halawet El-Riz: A Ramadan Dessert for the Ages

Posted on July 23, 2014 | 4 comments

ramadan Halawet Al RizRamadan is coming to a close and we thought we’d share a wonderful dessert recipe that is a favorite.  It is a perfect way to end an iftar or evening meal that breaks the fast that the faithful observe each day during the Islamic holy month. The recipe below for Halawet El-Riz conjures up a rice, cheese and cream dish that is interesting not only in its delectable fusion of ingredients, but as is so with many recipes, because it is the culinary result of human endeavor through the centuries. Continue reading →

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Bon Appetit Wednesday! Celebrate Germany’s World Cup Win with Ancient Sauerkraut

Posted on July 16, 2014 | Leave a comment

Kiszona_kapustaIn honor of Germany’s World Cup win last Sunday, we’re featuring a truly German food:  sauerkraut! The recipe this week is Never Enough Pork Beer-Braised Sauerkraut and it is perfect for a hearty, German feast. You might be surprised to find however, that sauerkraut did not originate in Germany or anywhere in Europe. Its roots grow out of the East. Continue reading →

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Bon Appetit Wednesday! Bacon Pemmican: A Modern Twist on Ancient Native American Jerky

Posted on July 9, 2014 | 1 comment
Preparing pemmican.

Preparing pemmican.

Summer road trips are a family tradition this time of year.  But along with the fun comes mile after mile and hour after hour in close quarters. Even experienced travelers can become quite frazzled. That’s why it’s important to pack lots of food and snacks to keep everyone happy. One of the best traveling foods is jerky.  Yes, you heard that right. Full of flavor and nutrition, jerky is easy to pack and won’t spoil in those hot summer temperatures. This year, why not make your own delicious jerky as the Native Americans have done for thousands of years. Pemmican, a dried meat recipe that also sustained the Canadian fur traders in North America, is all natural and has ancient roots, but this recipe gives it a whole new twist by using bacon instead of beef or buffalo. Continue reading →

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Bon Appetit Wednesday: Eat Like the Ancients With Rice, Barley and Gingered Adzuki

Posted on July 2, 2014 | 4 comments
adzuki bean

Adzuki bean. Image courtesy of ninjagecko on Flickr.com.

Healthy eating is becoming more and more popular in today’s society as we discover that the processed foods we’ve been ingesting for so long can actually be harmful. One of the easiest ways to find healthy, nutrition-packed foods is to look into the past and eat like the ancients. Many ancient ingredients have recently entered the spotlight because of their recognized health benefits. The adzuki bean is one such food. Today’s recipe is a wonderful vegetarian meal of Rice and Barley with Gingered Adzuki. Used as a main dish or simply as a complement to the main course, this recipe is packed with nutrition and flavor. Continue reading →

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Bon Appetit Wednesday! Chocolate and Wattleseed Self-Saucing Pudding

Posted on June 25, 2014 | 2 comments

wattleseed puddingEmu, crocodile, eels and kangaroo! If you’re not from Australia you might think this is a list of animals to see at the zoo rather than an ingredient list. For thousands of years, the native Aborigines of Australia have used the foods provided by the land around them. In the past several years modern Australians have looked to this past and discovered a rich culinary history. One of these delicious native foods is the wattleseed from the acacia tree. Today we’re bringing you a unique and indulgent dessert called Chocolate and Wattleseed Self-Saucing Pudding. And don’t worry if you can’t find wattleseeds at your local grocery store. They can easily be ordered online. Continue reading →

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Bon Appetit Wednesday! Celebrate the World Cup With Tasty Vatapá

Posted on June 18, 2014 | 2 comments

latin_fish_shrimp_stew.jpg.rend.sni12col.landscapeIn honor of the World Cup currently being held in Brazil, we’re bringing you a traditional Brazilian dish as unique as the people that fill this vibrant country. The dish, called vatapá, is from the Bahia state in Brazil, a region on the Atlantic coast where the first European landed in 1500 and claimed Brazil for Portugal. It is a land rich in culture and history and its people are proud not only of their Brazilian nationality, but specifically of their Bahian heritage. Continue reading →

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Bon Appetit Wednesday! Cheesy Polenta and Egg Casserole

Posted on June 11, 2014 | 1 comment

BR6504Many of our modern foods derive from ancient dishes that were created out of the necessity for easily made, easily stored staples and readily available ingredients. Polenta is one such dish. Today we’re bringing you a modern version showing the versatility of this ingredient with a delightful Cheesy Polenta and Egg Casserole. Before we dig in, though, let’s find out how modern polenta made its way onto our plates. Continue reading →

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