Can a 21st century history nerd with a culinary bent recreate the food of the past? I am certainly going to try. Armed only with a Dutch oven, a sharp knife, and a lot of books, I am cooking the meals eaten by the people of ancient Rome, medieval England, and the American frontier, among other places in the space/time continuum.
Saturday, January 15, 2011
Experiment #2: Little Dinner on the Prairie
Today I bought the ingredients for the next experiment, the one I am calling "Little Dinner on the Prairie."
Clockwise from top: "cosmetically-challenged" apples, dried heirloom apples; LARD!!!!!, a whole rabbit, stone-ground cornmeal, wild onions, and dandelion greens.
I'll be cooking up this feast on MLK Day. Stay tuned for the full recap!
What time should we be over? Lard? I'm in!!
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