Dining With The Romans
Numerius was a slave and ate one meal a day consisting of gruelmade with cracked wheat.While Spurius a plebian purchased his meals from street vendors,food shops and taverns located nearlarge public buildings and bathhouses. Marius a patrician and amember of the Roman senate had the means and the influence toenjoy his meals that were cooked and served by slaves in one oftwo spacious dining areas within his home. Quintus a freedman lived in the country where he grew vegetables and raised somelivestock for an absentee owner. He and his family ate fresh produce, mashed beans, bacon and cheese that were cooked with fresh herbs, olive oil and salt.
Breakfast was not much of a meal and it consisted of a crackedwheat porridge or bread dipped in wine that was mixed with honeyand water. Depending upon one's status, dates or olives were included.
Cracked Wheat Porridge
1-cup Bulgar wheat, crushed2-cups water4-Tlbs. olive oil1-tsp. salt
Directions: In a skillet, heat the olive oil and stir in the Bulgar wheat until it is well coated with the olive oil. Removefrom heat and add the water and the salt. Drizzle some honeyin the porridge for added sweetness. Serve with some fresh figs,dates or dried apricots.
Lunch was the midmeal of the day. For the majority of the Romancitizens, it was either purchased from the street vendors or food shops and taken home to enjoy. Plebians and freedmenate bread, fruit, cheese or leftovers from last nights supper.Marius like the other patricians ate his lunch at home or purchased his food from the street vendors. Dinner was served late in the afternoon and it was the main meal of the day.The plebians and the freedmen ate their dinners at the taverns.The food was plentiful and the ingredients were fresh. Wine wasdiluted with honey and some water and served at every meal.
Grilled Sardines with Garum8-whole sardines, grilled4-cups grape juice2-Tlbs. anchovy paste1/4-tsp. oregano
Directions: Cook the grape juice until it is reduced down ot one-tenth of its volume. Mix in the anchovy paste and the oregano to the reduced down liquid. Grill the sardines and pour a portion ofthe garum sauce over them. Serve with some flat bread, ripe cheese and olives.
After a long day at the forum, Marius a Roman senator arrived athis spacious home where he was greeted by slaves. He joined hisfamily and guests in the dining area where appetizers were being served from a bronzed donkey. Everyone took individual portions of hot sausages, dishes of olives, crabs, figs, bacon and tomatoes eating them with their hands. For the entree, a whole pig was cooked and swordsmen cut indivdual pieces for the diners.After the main meal, dessert was served in another dining area where the wine flowed like water. All types of fruit was offered by the slaves. Poppy seeds mixed with honey as well as sweet cakes mixed with honey, nuts and chopped fruits were a special treat.
Pork Roast With Prunes, Apricots and Figs3 or 4 lb lean pork roast, with a slit cut into the side of it1/2-cup dry prunes, apricots and figs, chopped1-Tlb cooking oil1/4-tsp salt1/4-cup honey1/2-cup water
Directions: Have the butcher cut a slit or a pocket into the sideof the pork roast.In a sauce pan add the dried fruit, the honey and the water. Simmer the dried fruit until tender. Stuff the cooked fruit into the slit of the pork roast and tie it with astring. Rub the salt on both sides of the pork roast. In a skillet, heat the cooking oil and sear both sides of the pork roast Transfer it to a crock pot cooking for four hours on high and then turn it down to low four more hours. Test the donepork roast with a meat fork to make sure it is cooked through.The beverage of choice was Mulsum. Warm one-half cup of honey and add it to a bottle of Maderia dry white wine. Serve it chilled.
As soon as the sun went down, Quintus a freedman walked from thefields to his home where his wife and daughters were preparing fresh vegetables and a whole chicken stuffed with fresh herbs.Their gardens produced fresh vegetables and they raised chickensand pigs. Quintus had a small vineyard where he grew the grapes for his own wine. Tonight, they were making his favorite soup ofbroad beans that were mashed and seasoned with herbs,baconand small chunks of cheese.
Broad Bean Soup2-cups of small pasta, cooked3-cups of broad beans,peeled1-cup of bacon, precooked1-onion,chopped1/2-can tomato sauce1/4-tsp pepper1/4-teaspoon sea salt
Directions: In a soup pot or a dutch oven, saute the bacon and when it is almost done add the chopped onion and the tomato sauce.Add the peeled broad beans and the salt.Cover the beans with cold water. Simmer on medium low until the beans are tender. If they are dense after they are done cooking add more water. Pour in the cooked pasta.Let the soup cool and serve it with lots of pepper and pecorino cheese.Serve with a piece of flat bread and some olives.
1. Social Position And Food Of The Roman Empire. Jean Preston, Dr. Christian Renaud. December 2,1997. http://www.2cartage.edu/outis/food2.Essay sample on: Ancient Roman Meals And Eating Habits.http://www.essay.com3. Broad Bean Soup Recipe.http://www.eatit.com
A love for ancient history, the author has studied some Philosophy and History.
How to Make Your Own Low Fat Vanilla Ice Cream
Sometimes, when you have set yourself in the weight loss journey, you may miss your old friends: snacks.
Serendipity Frozen Hot Chocolate
Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.
Ingredients 5-6 lbs. Whole Rockfish1 Onion1 Lemon1 LimeCilantroCorn HusksOlive OilSalt and PepperPreheat over to 375F.Make sure the fish is clean of all entrails. Slice the onion, salt and pepper it and place it in the cavity. Chop the cilantro and slice the lemon and lime and place it on top of the fish. Drizzle a bit of olive oil on top of the fish then salt and pepper the top. Cover the fish entirely in corn husks and then wrap the fish in tin foil. Place fish in a baking pan and place in the over. Bake for 30 minutes and then flip it over carefully and bake for another half hour. If the meat flakes, its ready. Serve with salsa, rice pilaf, black beans and fried plantains.
Weight Loss Recipe: Turkey Tomato Wrap
Are you struggling to lose or maintain your weight? Then this recipe can help you along the journey. Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. This recipe is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control.
Zucchini Carrot Salad
Summer is nearing and it is time to start thinking about serving succulent garden grown or farm fresh salads. This zesty Zucchini Carrot Salad recipe is certain not to disappoint you or your guests as it is an attractive meal to dish out after a hot summer's day! No cooking is involved; consider serving it with bread, if so desired.
Easy, Tasty Chicken Wing Recipes
You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:
Going Halfway Around the World: How to Make German Cookies
I absolutely loved experimenting with foreign recipes, especially dessert recipes, when I was in high school. One of my favorite ones to make is German Cookies. I first learned of it after I'd tried a recipe for German Crumble Cake.
Rowan Jelly (Mountain Ash - Pyrus aucuparia)
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !
Strawberry Rhubarb Coffee Cake
Campfire Cooking (Some Yummy Recipes)
It's almost picnic and camping time across most of North America. For that next trip into the woods or at the park, consider these treats-especially for the kids.
Low Fat Flaming Bananas Treat
Nutritional Information: Serves 3, Fat: 8 g, Cal: 299, KJ: 1256, WW: 5 Points
Homemade BBQ Sauce Recipes
What makes great homemade BBQ sauce recipes? Well, it could be the time and love that you put into making this delectable barbeque sauce for your family to enjoy, or it could be the fresh ingredients that you use.
Fun & Fruity Recipes
Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks?and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.
Sicilys Great Eggplant - Tomato Stew
I ran into a friend yesterday, who tells me that he should be harvesting eggplants from his garden any day now. Of course, this got me thinking about Caponata, the famous Sicilian eggplant and tomato stew.
Superb Melt In Your Mouth Rolls
SERVING SIZE,one roll (of 18). CARBS PER SERVING,: 2.8 grams of carb. SERVING SIZE,one roll (of 16). CARBS PER SERVING,: 3.1 grams of carb. SERVING SIZE,one roll (of 12). CARBS PER SERVING,: 4.2 grams of carb.
Fortunate Lemon Chicken
A delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much :-).It takes a bit to prepare but is worth the effort. And ending the meal with a fortune cookie is great fun ? especially if you write your own fortune and make your own cookies (see below).
Four Easy Zucchini Bread Recipes
Tired of the same old zucchini bread recipe and want to trysomething new? Here is a standard zucchini bread recipe inaddition to three variations your family is sure to love.
Shrimp Scampi Recipes
Many people have different ideas on how to prepare great shrimp scampi recipes as you will see below. Some of the ingredients are the same and usually it is served with pasta. The type of pasta that you serve with your dish is up to your own taste.
Green vegetables are the food most missing in modern diets. Nutritionally, greens are very high in calcium (120 -190 mg per cup!) They're also high in magnesium, iron, potassium, phosphorous, zinc, and they are a power house for Vitamin A, C, E and K. Believe it or not, they are also crammed high with fiber, folic acid, chlorophyll and many other micro-nutrients and phyto-chemicals ? you just can't get any better than this. Take a look at the following two recipes to help move you into a sensational summer!
Wild Watercress Soupt (Nasturtium officinale)
Wild Watercress soup is a delicious and nutritious recipe with the leaves available in spring and early summer. Watercress is rich in Vitamins A and C, iron, iodine and phosphorus. Watercress has been used as part of a holistic response to cancer of the lungs, larynx, oesophagus, prostate, bladder, uterus, stomach and intestines. It can be used in the treatment of:
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