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Roman Cuisine...

Monday, May 31, 2010. So what have I learned? Cheese and Anise Seed Quick Bread. So I wanted to try several different breads, but I'm not a great baker and most needed lots of kneading and then several hours of rising. I simply didn't have the time or patience to attempt these, so I found a couple recipes that didn't require that (the Romans had to be busy too, right? Including the cheese biscuits I posted about earlier and this one. Peaches in Spiced Wine. So the Romans had very savory and flavorful dis...

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Roman Cuisine... | romancooking.blogspot.com Reviews

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Monday, May 31, 2010. So what have I learned? Cheese and Anise Seed Quick Bread. So I wanted to try several different breads, but I'm not a great baker and most needed lots of kneading and then several hours of rising. I simply didn't have the time or patience to attempt these, so I found a couple recipes that didn't require that (the Romans had to be busy too, right? Including the cheese biscuits I posted about earlier and this one. Peaches in Spiced Wine. So the Romans had very savory and flavorful dis...

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5 my final presentation

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7 ancient roman libum

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roman cuisine,posted by,katie,no comments,my final presentation,pear patina,ancient roman libum,older posts,followers,blog archive,assorted fig appetizers,starting out,about me

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Roman Cuisine... | romancooking.blogspot.com Reviews

https://romancooking.blogspot.com

Monday, May 31, 2010. So what have I learned? Cheese and Anise Seed Quick Bread. So I wanted to try several different breads, but I'm not a great baker and most needed lots of kneading and then several hours of rising. I simply didn't have the time or patience to attempt these, so I found a couple recipes that didn't require that (the Romans had to be busy too, right? Including the cheese biscuits I posted about earlier and this one. Peaches in Spiced Wine. So the Romans had very savory and flavorful dis...

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romancooking.blogspot.com

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Roman Cuisine...: Pear Patina

http://romancooking.blogspot.com/2010/05/pear-patina.html

Monday, May 31, 2010. So the Romans had very savory and flavorful dishes. At the end of a meal, they needed to counter some of the intense flavors of the main dishes with a palate cleanser of sorts. They often used sweet breads, fruits, pudding or egg-based dishes with cheese. This patina is a custard of sorts that combines most of these ideas. Subscribe to: Post Comments (Atom). So what have I learned? Cheese and Anise Seed Quick Bread. Peaches in Spiced Wine. Apple and Ginger Muffins.

2

Roman Cuisine...: Ancient Roman Libum

http://romancooking.blogspot.com/2010/05/ancient-roman-libum.html

Monday, May 31, 2010. Remove the bay leaves prior to eating. They just peel right off.). These were absolutely incredible! They were dense little sticky cakes that were originally used as sacrificial items in ancient times. They were given to household gods on occasions like childbirth or weddings. The recipe comes from Cato's On Agriculture, which was full of simple recipes for farmers or citizens out in the country. Subscribe to: Post Comments (Atom). So what have I learned? Peaches in Spiced Wine.

3

Roman Cuisine...: Cheese Biscuits with Aromatic Bay Leaves

http://romancooking.blogspot.com/2010/05/cheese-biscuits-with-aromatic-bay.html

Tuesday, May 11, 2010. Cheese Biscuits with Aromatic Bay Leaves. I set the oven to 375 and greased a baking sheet. I mixed together flour, baking powder, salt and pepper in a bowl. I mixed in ricotta cheese and an egg until it was all combined. Scoop rounded teaspoon fulls onto the baking sheet. I crumbled a dried bay leaf and Parmesan on the top of the biscuits. I baked about 20 minutes until they were golden brown. I only got about 9 of these, but maybe we have bigger teaspoons than they did!

4

Roman Cuisine...: Cucumber Salad with Raisin - Coriander Vinaigrette

http://romancooking.blogspot.com/2010/05/cucumber-salad-with-raisin-coriander.html

Monday, May 31, 2010. Cucumber Salad with Raisin - Coriander Vinaigrette. The next morning I mixed the dressing with the shredded cukes and topped the salad with golden raisins and chopped cilantro. Again, it was very good, the raisins added a really interesting texture and flavor. I could see how it would be effective in cooling your palate after a spicy dish, the cucumber and cilantro had a great, refreshing taste. Subscribe to: Post Comments (Atom). So what have I learned? Peaches in Spiced Wine.

5

Roman Cuisine...: Assorted Fig Appetizers...

http://romancooking.blogspot.com/2010/05/assorted-fig-appetizers.html

Tuesday, May 11, 2010. Figs were meant to be eaten before dinner and were thought to bring about pleasant dreams. Again, I served mine at 9 in the morning, so I don't know about the dreams. The second half of the re-hydrated figs I dealt with in the morning. Once I got to school, I scooped a small amount of mascarpone cheese on top of each fig half and then sprinkled each one with lemon zest. I had never had figs so I wasn't sure what to expect out of these. They were awesome! So what have I learned?

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Roman Cuisine...

Monday, May 31, 2010. So what have I learned? Cheese and Anise Seed Quick Bread. So I wanted to try several different breads, but I'm not a great baker and most needed lots of kneading and then several hours of rising. I simply didn't have the time or patience to attempt these, so I found a couple recipes that didn't require that (the Romans had to be busy too, right? Including the cheese biscuits I posted about earlier and this one. Peaches in Spiced Wine. So the Romans had very savory and flavorful dis...

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