“in the style of”

I sometimes riff on a recipe rather than following them. I grew up cooking by theme rather than by specifics, but with historical cooking, it is somewhat more of a challenge to get into the mindset of the palate.

Lately I have been doing a lot from Apicius, and the other night I decided to just go with it.

We had a couple of turkey thighs to cook. They went into a pan with some chicken broth, some chopped up celery, a handful of coriander, a handful of oregano, and a little asafoetida. I poppedĀ  a lid on it for the first 20 minutes, then removed the lid, added salt and pepper and raised the temperature to roasting.

Another ten minutes in, I added some moscato (it’s what I am using as grape syrup right now, not perfect but it balances things well enough) and finished it with red wine vinegar.

It was pretty darned good.

One Reply to ““in the style of””

  1. I have always felt that we tend to be a little narrow minded when looking at historic recipes. There is no reason to think that they didn’t do just like we do now… “The recipe says to use ingredient A but I am out of that or don’t like it so I am going to use ingredient B instead.”
    Cooks then were no less inventive than we are now!

    This dish sounds lovely!

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