lovebenton0
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Ummm... What is a river snail?
Not many recipes around for consumption of acorns or river snails. Though heaven knows we certainly have counted an amazing abundance of the latter.
A river snail lives in or around a river, as in riverine environments. They are small -- nothing like our garden variety which would be pretty meaty in comparison. Much controversy was spouted about how they could be nutritionally beneficial. But when on a dig in a riverine environment anthropologists (archaeologists) were expected to count and classify snail shells found in a garbage area to evaluate the importance of the snails in the diet. Less of a general practice recently, but I have weighed in bagsful myself.
Just a point -- how would you expect to get a recipe from finding the remains of raw ingredients -- no recipes there.
Did they just suck them out of the shell, or use them in some other way? Thanks, jess, just making your point
-- a very different area of research.And thanks also, Scott, for the acorns link. Yes there are recipes around for using acorns today.
Just not ones I can identify as being "authentic" from . . . let's say . . . about 1500 AD back several thousand years. 
Makes you look at your old oak tree in a new light. -
Edited to add:
Although to me it's obvious, I probably should point out that my comments are not directed toward serious food anthropologists. Those folks are scholarly historical researchers, often digging through ancient garbage piles trying to determine what sustained our ancestors, using this knowledge in an effort to help us understand the lives of those that trod the earth before us.
And not merely to look down their noses at those of us that like to plop a dollop of sour cream upon our Enchiladas Suizas.
Or prepare a salsa using canned tomatoes.
amen and flatulence to all a' that.
Good point, jess. Serious food anthropologists can tell us what foods were used by the people of a particular site. Their aim is not to provide us with recipes. As an anthropologist of prehistory it is true that we are mostly digging through the garbage and sometimes the funerary furniture (artifacts) which do often include food remains to discover what those people consumed. The goal is to understand their lives in a more daily context. How they harvested the natural foods of the area -- both "vegetable" and "animal" products, the progression of horticulture, pastoral societies, and eventual development of agriculture.
Not many recipes around for consumption of acorns or river snails. Though heaven knows we certainly have counted an amazing abundance of the latter.
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The tomatoes are finally starting to feel the heat, ripening quicker (read: smaller) but still bringing 'em in by the basket. Peppers of all varieties are still quite prolific except the hot bananas which are going through a lull right now while they make new blooms. Tabasco peppers are coming on really strong and I need to pick a few dozen of those today. The basils are slowing down. I snipped them way back and have three flats (one each for lemon, opal, and cinnamon -- which is the biggest producer) drying in the big, dark pantry. Eggplants are overwhelming us still. We love it that way.
About time to start working the empty spots into a fall garden soon. This is our first year in this area (west of Austin) to attempt a fall garden, so any suggestions will be most welcome.
Any plans for your fall gardens this year?
Anyone have recommendations for small sugar pumpkins good for pie?
We are planning on broccoli and some winter squash varieties also, possibly brussel sprouts.
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I have and do use my pressure cooker, often in the summer, as I did for the stewed lamb last night. I had a bag of good, meaty lamb bones in the freezer from a huge lamb shoulder we smoked in June. That was the last of that lamb. I thawed them, plopped them in the pressure cooker with a couple dozen baby carrots a chopped sweet yellow onion, lots of minced garlic (about 5 cloves), three sprigs of fresh cinnamon basil, four cups of water, a can of beer, some salt and black pepper. Pressure
cooked for 20 minutes. Removed bones and pulled lamb into bite size. Added lemon zest and more black pepper, tossed in some No Yolk extra broad egg noodles and boiled for several minutes until noodles were done. Served with the sourdough bread I made in the afternoon. We ate the hell out of it.
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If you want a great kick ass sprinkle vinegar sauce pack a bottle with a sliced habanero, a few whole serranos and sliced longhorns, also a clove or two of garlic. Fill with a heated vinegar, salt and tidge of sugar mixture. Old soy sauce bottles are great for this as they already have a sprinkler. Let sit on shelf for a couple weeks before using. The beauty of this method is that it keeps on giving -- you can refill the bottle with more vinegar solution at least twice allowing some shelf time, but only takes a few days for refills.
I use this method for a percentage of my tabasco peppers every year that I don't make into red vinegar tabasco sauce. Also with a variety of other peppers such as suggested for an entirely different kick.
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Thanks, nacho and fifi, for the feedback.
And yes, I finally did it, I added the recipe. A few days at the coast to celebrate the blue moon postponed it
but Eggplant Parmesan (Oven-style) is there now. Posted on the Eat 'em thread also. -
Last night was a big eggplant Parmesan for dinner with cappelini tossed with garlic, EVOO, and fragrant opal basil.
This discussion started on the TX garden thread but thought I'd post it here also since it is appropriate.
Recipe for my Eggplant Parmesan (Oven-style) I finally added to Recipe Gullet.
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Eggplant Parmesan (Oven-style)
Serves 4 as Main Dish.
I developed this recipe several years ago in response to an abundance of eggplant and tomatoes in my garden, and dietary restrictions for low-fat, low-cholesterol, and low-salt. It has become a favorite of family and friends that we enjoy a couple times every summer.
Note: If you do not eat eggs you may substitute the eggplant dip before breading with milk or a mild salad dressing of your choice. I use an egg white-based product to avoid the yolk.
- 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds)
- 1 c bread crumbs
- 1 tsp garlic powder
- 1 tsp dried crushed basil
- 1/2 c liquid eggs (or 2 whole eggs)
- olive oil cooking spray
Sauce
- 5 c chopped tomatoes (or 3 cans diced tomatoes, low or no-salt)
- 2 T fresh basil, chiffonade, or 1 Tbsp dried
- 5 cloves garlic, minced
- 1/2 tsp crushed red pepper to taste
- 1/2 c red wine (optional)
- salt to taste
- 1 c Parmesan cheese, divided to allow 1/2 cup for topping.
Sauce:
Make a good garden tomato sauce well spiced with the basil,
garlic, and crushed red pepper.
Add wine if using.
Cook sauce on medium low heat to a nice thick consistency about 35-40 minutes.
Salt to taste.
Should yield about 3 cups or so.
Eggplant:
Preheat oven to 400 degrees.
Meanwhile, as sauce is cooking, dip eggplant in egg then coat with seasoned bread crumbs.
Spray baking sheets lightly with olive oil.
Arrange eggplant slices on sheets and spray eggplant lightly with olive oil cooking spray.
Bake for about 20 minutes at 400 degrees until tender inside and crisp on the outside.
Set aside to cool slightly.
Reduce oven heat to 375 degrees.
Construction:
Spray baking dish with olive oil (either 8" x 8" or 7" x 11").
Spread a little sauce on bottom of baking dish.
Next layer eggplant slices, 1/4 cup Parmesan, eggplant slices, 1/4 cup Parmesan . . . ending with eggplant.
Pour sauce over all.
Bake at 375 degrees for about 35 minutes until bubbly and set.
Top with about 1/2 cup shredded Parmesan and return to oven for five minutes to melt cheese.
Suggestion:
Serve with angel hair pasta tossed with olive oil, minced garlic, and fresh basil chiffonade.
Keywords: Main Dish, Vegetarian, Vegetables, Intermediate, Italian, Healthy Choices
( RG1134 )
- 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds)
-
Eggplant Parmesan (Oven-style)
Serves 4 as Main Dish.
I developed this recipe several years ago in response to an abundance of eggplant and tomatoes in my garden, and dietary restrictions for low-fat, low-cholesterol, and low-salt. It has become a favorite of family and friends that we enjoy a couple times every summer.
Note: If you do not eat eggs you may substitute the eggplant dip before breading with milk or a mild salad dressing of your choice. I use an egg white-based product to avoid the yolk.
- 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds)
- 1 c bread crumbs
- 1 tsp garlic powder
- 1 tsp dried crushed basil
- 1/2 c liquid eggs (or 2 whole eggs)
- olive oil cooking spray
Sauce
- 5 c chopped tomatoes (or 3 cans diced tomatoes, low or no-salt)
- 2 T fresh basil, chiffonade, or 1 Tbsp dried
- 5 cloves garlic, minced
- 1/2 tsp crushed red pepper to taste
- 1/2 c red wine (optional)
- salt to taste
- 1 c Parmesan cheese, divided to allow 1/2 cup for topping.
Sauce:
Make a good garden tomato sauce well spiced with the basil,
garlic, and crushed red pepper.
Add wine if using.
Cook sauce on medium low heat to a nice thick consistency about 35-40 minutes.
Salt to taste.
Should yield about 3 cups or so.
Eggplant:
Preheat oven to 400 degrees.
Meanwhile, as sauce is cooking, dip eggplant in egg then coat with seasoned bread crumbs.
Spray baking sheets lightly with olive oil.
Arrange eggplant slices on sheets and spray eggplant lightly with olive oil cooking spray.
Bake for about 20 minutes at 400 degrees until tender inside and crisp on the outside.
Set aside to cool slightly.
Reduce oven heat to 375 degrees.
Construction:
Spray baking dish with olive oil (either 8" x 8" or 7" x 11").
Spread a little sauce on bottom of baking dish.
Next layer eggplant slices, 1/4 cup Parmesan, eggplant slices, 1/4 cup Parmesan . . . ending with eggplant.
Pour sauce over all.
Bake at 375 degrees for about 35 minutes until bubbly and set.
Top with about 1/2 cup shredded Parmesan and return to oven for five minutes to melt cheese.
Suggestion:
Serve with angel hair pasta tossed with olive oil, minced garlic, and fresh basil chiffonade.
Keywords: Main Dish, Vegetarian, Vegetables, Intermediate, Italian, Healthy Choices
( RG1134 )
- 6 medium japanese eggplant, half-peeled and sliced 1/3 - 1/2 inch lengthwise (or 1 large round variety cut in rounds)
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I had a really rough time through a lot of June and most of July and somehow missed all of this at the end of June.
Andiesenji, I laughed so hard at your uncles.
What a wonderful story, what a great pair of uncles you have had. Thanks for sharing them with us. phlfour Posted on Jun 30 2004, 10:02 AMTomorrow is a big day for me, everyone, as after two years on crutches, I am taking final delivery of my artificial leg. When a cook loses a leg it is like discovering the kitchen has run out of fresh herbs with which to finish a dish. However life doesn't stop living and a cook doesn't stop cooking. This titanium appendage is like discovering the pantry is full of dried herbs! The dishes will be different...more slow cooking techniques and a slower pace to life but the results can certainly be tasty and very rewarding. Play the ball where it lies and cook with what you have is my credo, now.
P
phlfour, how are you doing with your new leg?
Being imbalanced with two is hardly the same as you going through the adjustment to one leg, but I do empathasize with your situation. I agree that moving around the kitchen, and changing the way one thinks about what and how to cook makes a huge difference in the enjoyment we can still derive from cooking. I also have to adjust my cooking methods, often changing even my own recipes to suit my situation these days. And always thankful for a "pantry full of dried herbs" as you put it. Hurrah! for you. -
Fifi and nacho, let me know how you like it.
I should probably get off my butt and add it to RecipeGullet.
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For those of you with excess eggplant (and squash?) I have put the Oven Fried Eggplant into RecipeGullet.
Let us know how it works for you with various squash.
Oven-fried eggplant is wonderful! Also very good with summer/white flesh squashes. Due to dietary restrictions, and my love of eggplant, I developed this recipe for Eggplant Parmesan several years ago.
I do essentially the same thing as you do, fifi (great minds foodie alike?
): Dip eggplant in egg then coat with seasoned bread crumbs, except I just spray my eggplant with olive oil cooking spray after breading. Bake for about 20 minutes at 400 until tender inside and crisp on the outside. Then I use all those glorious rounds (or with the Ichiban I often "half-peel" them then slice lengthwise) to make Eggplant Parmesan with good garden tomato sauce well spiced: lots of basil, garlic and some crushed red pepper. A little sauce on bottom of baking dish, then layer eggplant, Parmesan, eggplant, Parmesan . . . continue layering ending with eggplant. Pour sauce over all and bake at 375 for about 35 minutes. Then top with a good thick layer of shredded Parmesan and return to oven to melt. Serve with angel hair pasta tossed with olive oil, minced garlic, and basil.
I made a big pan on Wednesday night and we are eating the left overs tonight for dinner.
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Esperanza is absolutely right. Melted cheese in a bowl with various additions is popular all over Mexico. But you would never mistake it for chile con queso. Mexican queso fundido generally resembles the stretchy cheese on top of a pizza. Quite good in a flour tortilla, but not that golden liquid we call queso in the U.S.
Chile con queso is famously made with American cheese or Velveeta (or restaurant industry equivalent). It stays liquid a long time, especially if you make it in a crockpot. (Rotel tomatoes or Pace picante sauce are also popular in two ingredient quesos, see page 202 in The Tex-Mex Cookbook.)
Pimento cheese, on the other hand, is regarded as a Southern invention. The SFA, Southern Foodway Alliance, did a recipe project on it recently. (Southernfoodways.com)
That was exactly the distinction I was making. Chili con queso Tex Mex style as a liquid "dip" opposed to the real Mexican cheese for fundido, etc. that is as you described it, Robb, "stretchy cheese." Of course that is the inspiration for the Tex Mex version.
Yes, melted in the oven, sorry I omitted that, esperanza. But often I have eaten the queso fundido melted right on the grill in several areas of central Mexico around San Miguel de Allende, Guanajuato, Mexico City, and down in Cuernavaca. Both at restaurants = taquerias, and in homes of friends.
And the comment on "pimento cheese" was the addition of jalapenos that one can buy in many market places. I just don't think that the Southern pimento cheese would have evolved to a jalapeno pimento cheese on its own without a Tex Mex inspiration.
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I have never eaten chili con queso in interior Mexico. Cheese melted right on the grill for fondu, yes, but never queso in a bowl con chips, myself.
And what about the cheese products that have arisen from this American love of peppers and cheese? Jalapeno cheese. Pots of commercially made queso? Jars of queso with and without chilies? How about "pimento cheese" with jalapenos? Aren't all of these the products of our love of Tex Mex?
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Tomatoes by the basketful, and so many eggplants I'm ready to start putting some up -- we have eaten them grilled, sauteed, Thai'd, Italian'd, and Chinese'd. Our Ichibans usually slow down near the hottest end of the summer then go back up into full production for the fall. The latest we've had them is mid-December. Since this has been a cooler summer than most for us around Central TX/Austin area we may not get the slow down at all, unless August heats up a lot more than we've seen this season.
I have so many peppers this year that we're eating them and I'm jarring them quick as I can. Tabasco peppers are starting to ripen to full red. Always a good producer for us the Anaheims are amazingly prolific this year. All my peppers are reddening faster than is usual. Anyone else experiencing this quickening with their peppers?
Tiny little cuttings of oregano -- Italian and Mexican varieties are finally taking off. Bayleaf trees have grown almost a foot this season.
Does anyone else have wild persimmon trees on their land? Folks around here call them "Texas cherries." Also known as Mexican, Texas, black persimmon or Chapote Negro. My trees are loaded with fruit this year. The jelly is thick, almost a jam, and as the fruit, is a blackish green. I just call it damn good and ugly jammy.
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It has been an up and down 6-8 weeks for me but the garden keeps producing and we just keep eating everything we can.
Last night was a big eggplant Parmesan for dinner with cappelini tossed with garlic, EVOO, and fragrant opal basil.
About a gallon of salsa is put up in jars in the pantry now and we are happy. Jars of jalapenos and serranos are stacking up next to them and our tongues are tingling.
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Hi Fifi,
Glad you find it interesting.
We have precious little information about actual dishes pre-Columbus. Most of it comes from Spanish writers (Sahagún for example) who collected their information a good number of years after the Conquest from sons of the well-to-do. Hence what we have comes through the double filter of Spanish priests and one-generation away Mexican men.
When more residue analysis has been done, we may know more about actual pre-Conquest dishes.
But in the meantime the fact that mole means sauce in Nahuatl is not good evidence for the fact that anything resembling present-day mole was eaten pre-Conquest.
Most of the stories circulating in Mexico about the origin of mole come from the time of the Mexican Revolution in the early twentieth century. There was a powerful "indigenista" movement which argued for the importance of indigenous or mestizo culture to Mexican nationhood (contra Spanish or French influences). We know it best in the murals of Diego Rivera. So there was a big push to see mole as pre-Conquest.
Incidentally the notion that mole poblano is basically Islamic has not met with any quarrels with contemporary food historians, anthropologists etc. in Mexico.
Cheers,
Rachel
Very interesting article, Rachel. I thoroughly enjoyed it as well as this ensuing discussion -- just late jumping in here.
As much as we would love those residue analysis results to be a crystal ball into the past we are still limited by only what we can see, not by what occurred in the kitchen. The mocajete or metate may show us, with very good luck on our side, what was ground in the object but not what was mixed together at any one time. sigh . . . the limits of archaeology and the wonders of it. If only we had an equivalent history of the pre-contact indigenous cooking of Mexico -- Aztec being being only one aspect of that -- even one as spottily distinct as we have managed to piece together for the history of the development of maize. Although maize was a late comer in Mesoamerican cultivation it shows the most specific "bio-engineering" during an early cultivation phase. I would like to see the development of various cooking methods such as mole in the same way -- not only how it was built -- but what is was prior to the end stage.
Just the archaeologist in me, always looking for that elusive answer, and wanting it set in stone somewhere.
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Peter is learning to cook, and loving every minute of it. He makes wicked scrambled eggs.
We are going to watch the weather reports very carefully, and cabin availability (none of Paul's family will be there with us; they are all rather "afraid" of Heidi). If available and weather looks decent, we just may head north again this weekend.
Alright Peter! Scrambled eggs are a great way to start cooking. They don't take too long and require a good measure of TLC.
Too bad Paul's family members haven't allowed themselves the joys of knowing Heidi. I would think the cabin would be the ideal place to learn to cherish her company.
Made (organic) blueberry pancakes with cheese omelettes here for brunch yesterday -- the perfect recovery food after the 4th. I'm sure ours weren't up to your berry standards, but dang they were good.
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Beautiful pics, Susan! When I was up around Northome MN for a couple weeks during the summer we never got out of our sweatshirts for more an hour in the "heat" of the afternoon. They all laughed at us -- 76 was warm for them in the summer, but barely spring for us when you consider our winter temps average between 60-65 (F)! That 46 is low for a dip -- even though the water feels warmer, it's the hopping back out that always gets to me.
I like it hot when I emerge from the cool silky water. But we loved it up there and I would have relocated in a flash at that point in my life-- and the nearly midnight sun was fabulous. You have light about an hour longer than we do right now way down here in central TX.
As always, enjoy your Cabin stay vicariously, and thanks for sharing so much of the experience with us all. Venison sausage, I have to say yummm.
And , cool, Mom -- I never got tapenade and baguettes as a treat when I went to camp. -
Also, tejon, in addition to the option of pre-cut foods for cooking, it is often very helpful for me to parboil or partially saute whole veggies and brown meats to ease cutting tasks. Raw meat can be so difficult to handle and the browning gives it some grip. You might ask your butcher or grocery meat man for help in that department also. I have found them to be quite willing to help me out with cutting tasks when needed.
Thank you for reading, and for joining the discussion.
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The snowy eggplants are very sweet and mild. The skin is tougher than the Ichiban eggplants and I suggest peeling before cooking unless you are stuffing them, then the skin would make a good boat for the filling.
Tomatoes are finally growing into monster size fruits. We've been eating the smaller ones for over a week now. Just slow going this year with the rain and and so many cloudy days I guess, as jess suggested earlier.
That has only encourged the bamboo, however, which is now taller than I am, almost six foot.
And the basils and thymes are loving this. I'll be doing a lot of pesto, and drying, as well as cooking and salads with the basils. Peppers of several varieties are jumping into the kitchen at an accelerated rate. The Tabasco peppers are producing, but they always do best in the real fry pan of the summer here, so none are ready yet. When they start to turn I will have a basketful at once. -
As far as the cinnamon basil goes -- I also love it with heartier tastes but the cinnamon basil blooms are rich in flavor as well as aroma. They are especially delightful as a garnish so you can enjoy their beauty as well as the taste. I always allow one cinnamon basil plant to bloom repeatedly and pinch the sprigs then for a different and tasty garnish.
I dry the cinnamon basil and holy basil, steep in hot water to make a strong infusion and use it as a rinse in my hair. Lovely aroma.
Cinnamon basil hair rinse -- what a great idea, andiesenji!
Judith, your veggie smush sandwich idea sounds a lot like what I have done with the eggplant gratin recipe I linked to above. A couple of weeks ago I did the gratin just for doing that. However, I was in search of a New Orleans style po' boy bread for the sandwiches. Not easy. I have added a brush of really good olive oil to the bread before stuffing the sandwich. I may have to go buy a cinnamon basil plant to try it in that eggplant, tomato, onion mix.
And, fifi -- yes, now that I look at the gratin you linked the smush is similar to that, but all veg. A "new" veg sandwich with my garden goods was the original inspiration for me. I'll have to try your version also, looks yummy.
Thick sliced sourdough is great for holding the smush, allowing some absorption without getting mushy bread or falling apart, and adding a nice flavor. But any denser French/Italian style bread would do well I think. I make so much bread when I'm able that I adjust the density I want for the purpose. This time I did two in loaf pan form -- one loaf sourdough plain and the other a sourdough rolled around a garlic, parmesan, and basil olive oil/butter spread. Both worked well for the smush. -
Two garden veggie/herb inspired treats:
Toasted Smush Sandwich
Halve, slice, and then saute squash and eggplant in olive oil with garlic, basil, and a sweet and a hot pepper, both minced, or use crushed red pepper (even some black pepper would do), until almost mushy.
Add one chopped fresh tomato and cook down to smush. You may add a tbsp or two of water, during cooking, if needed.
Salt to taste.
Let it cool a bit while you preheat oven to 400 and lightly butter bread as if you were doing grilled cheese, outside only (I used spray butter).
Then pile about 1/2 cup veggie smush onto one piece of bread, sprinkle with mozzarella cheese, and top with other piece of bread.
Bake for about 10 minutes or until the bread is slightly toasty and the cheese is melted.
You can save the rest and use again chilled from the fridge, just start sandwich cold, it will heat up plenty in the oven. I had made sourdough and it was wonderful -- a denser bread like that is better. Toaster oven is perfect appliance for this if you have one.
Shrimp Salad with Borage
Plate hearts of Romaine, spring onions, sliced tomato, chiffonade of lemon basil, purple basil, and borage (tastes like mild cukes). Top with garlic croutes, and surround with boiled shrimp and key lime wedges. Serve with favorite dressing or drizzle with a bit of the key lime juice and touch of olive oil. Red sauce on the side for shrimp if you like.
We followed this with grilled orange roughy marinated in key lime juice and coarse ground pepper; add a drizzle of butter before grilling. Garnish with several fresh lemon thyme leaves when serving.
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I came across this while browsing a knife purchase, dunno how usefu it might be (kind of expensive), but thought it might be good for people to know about.
Thanks, Samhill for the link. The knife is very interesting; looks functional and the design incorporates safety features.
Check your local Wal-Mart, if you are near one. They now have an Ulu knife with a generous grip and a very reasonable price, (less than $10.00) which is easy to hold for someone who has arthritic hands.
Through that web site the Ulu knife listed at $17.99 and with the wooden cutting bowl it is $39.99. This makes it as cheap with the cutting bowl as the other is for only the knife, and I like the the hole grip handle better. Cutting bowl on one side and flat surface on the other.The sharpener is $8.99. So a good deal all around especially if you wrestle with sharpening, and this will extend the life of your tool.
I'm putting it all on my list for myself, and for my mom who has arthritis and is leary of traditional sharp knives.
Will also check Wal-Mart for Ulu knife at under $10.
Thanks, andisenji. This web site has many products for people with various disabilities, and the links on the left are categorized by disabilities, such as vision, hearing, arthritis, etc. Looks like another good resource.
Too Authentic for you?
in Food Traditions & Culture
Posted
That is exactly the controversy I was referring to in my post.
Also the main reason that archaeologists do not spend as much time counting and classifying snail shells as they once did. A simpler estimate and evaluation process has replaced that. However, there is still a good case to be made for the snails being a food source in areas where they are found on a lesser scale than similar shell middens, which can be quite large. Location is also important: When it can be judged that the snail shells have been taken a distance from where they likely would be habitating.
Keeping in mind that these people would not likely forego an easy food source during times when it was plentiful.
Think one sunflower seed at a time.