Professional Documents
Culture Documents
by Jrg Bellinghausen on Friday, July 22, 2011 at 12:44pm Here is a list of the main ingredients for the diet: Grains: wheat, spelt and barley, bought whole and ground to a coarse consistency (every organic food store has a grain mill) Legumes: white beans, red and brown lentils, chickpeas coarse bulgur (if time is short) canned beans, lentils and chickpeas Olives (the black ones with the stone still in) Olive oil onions garlic sea salt Thai sh sauce (as a substitute for Roman 'liquamen') freshly ground black pepper ground spices like cumin and coriander eggs (occasionally) soft cheese like Greek feta cheese (occasionally) hard cheese like Pecorino (as a seasoning) fresh and dried herbs: thyme, rosemary, lovage, mint, bay leaves coarse wheat our yeast Turkish pita bread (as close to Roman bread as it gets) fresh fruit like apples and grapes dried fruit like apricots, gs and dates almonds and nuts honey or 'defrutum' (apple or grape juice boiled down to a syrupy consistency) *addendum* cabbage, all kinds yellow turnips/ carrots radish leek zuccini mushrooms cucumbers asparagus
by Jrg Bellinghausen on Saturday, August 13, 2011 at 1:14pm A staple. Eat it with puls or with some homemade bread for breakfast 1 lbs. of feta cheese (please use real feta made from sheep or sheep and/or goat milk) 2-3 cloves of garlic, peeled and pressed a bit of old Pecorino cheese, freshly ground white wine or apple cider vinegar olive oil herbs Crumble the feta into a bowl, add garlic and pecorino, vinegar and oil (I use 1 or 2 tsp vinegar and 1 tblsp of oil) and puree with a 'magic wand' (immersion blender) until the paste is homogeous but still rather 'dry', so be careful with oil and vinegar. Add the herbs and mix them into the spread with a fork. As for herbs, the authentic recipe calls for some chopped celery greens and rue (ruta graveolens), but I haven't managed to nd the latter yet. If I don't have celery greens on hand, I just use some fresh or dried thyme. Store in the fridge.
by Jessica Finley on Wednesday, September 28, 2011 at 7:19am 2 1/2 c. Bread Flour (I also use regular our)2 tsp salt 1 tbsp sugar 2 tsp yeast 2 Tbsp Olive Oil 1 c. warm water Combine 1 c. our, salt, sugar and yeast. Add oil and water. Beat vigorously for 3 min. Stir in rest of our, 1/2 c. at a time, knead for 6 min.Divide dough into 8 pieces and roll into balls. Lightly our and let rest for 30 min. Roll balls out to 3/16" thickness (about 6" diameter). Bake on foil pieces for 5-8 min in a 500* oven. When removed from oven, stack and wrap in foil to cool. Cooked pita may be frozen. Thaw at room temperature for 5 min and reheat in foil in oven at 375* for 10 min. ****I forgot to point out that if you have a kitchenaid mixer, you can do all of this in the mixer *without* doing any kneading by hand. Do the original 3 minute beating with the regular paddle, then switch to the dough hook and add our to do the "kneading". Makes this whole process easy-peasy****
Hummus Recipe
by Jessica Finley on Wednesday, September 28, 2011 at 7:12am So, since I am doing this "gladiator diet" thing, I thought I would post my hummus recipe for my friends who are also trying this and who may not have a good recipe for this food.2 cans chickpeas, drained and rinsed (about 3 cups)1/3 c. Lemon Juice1/4 c. Tahini2 cloves garlic, crushed1-2 Tbsp Olive Oil1/2 tsp Cumin1/2 tsp Cayenne Pepperpinch Black Pepper1 tsp Salt1/3 c. cold waterAdd all ingredients but chickpeas into food processer and blend for 5 seconds. Add chickpeas and blend on high for 10-15 seconds. Add more olive oil to smooth consistency, if needed. Add more lemon juice to taste.Cost: About $4 for a huge amount of hummus. Even less if you use dried chickpeas, closer to $1.50
Cashew Chili
10:29am Nov 1
3 tablespoons butter 1 medium onion -- chopped 1 medium green pepper -- chopped 2 stalks celery -- chopped 2 cups cooked kidney beans -- drained 1 cups tomato sauce -- *see note 1 2 cups corn -- cooked 2 cups whole tomatoes -- * see note 2 3 teaspoons chili powder 3 drops hot pepper sauce 1 teaspoon cumin -- ground 2 cloves garlic -- minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 bay leaf teaspoon black pepper 1/3 cup raisins -- * see note 3 1 cup whole cashews Monterey jack cheese -- shredded In a large saucepan or Dutch oven, melt the butter. Saut the onion, green pepper, and celery until crisp-tender, about ten minutes. Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic, basil, oregano, bay leaf, and pepper. Bring to a boil; reduce heat and simmer 30 minutes to blend avors. Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes. To serve, ladle into bowls and top each serving with grated cheese. Serve with additional cheese. You can eliminate most of the fat by forgetting about the cheese, and replacing the butter with cup of water and using a non-stick (Silverstone or similar) pot. NOTES : Two 8-ounce cans 18-ounce can The original recipe calls for one cup of raisins, but I have a note in my book to use only 1/3 of a cup. I often also add a cup or so of an ale to make it yummy and tweak the amount and type of beans and peppers. Variety is GOOD! Enjoy!
Jrg Bellinghausen 'PVLS' with barley, cannelini beans and mushrooms, seasoned with marjoram, sh and soy sauce, black pepper, aged pecorino and a glug of ne olive oil. Life is good. Sean W. Hayes Today's lunch & dinner. Toasted buckwheat with northern beans, onions, garlic, turmeric, coriander, cumin, oregano, and arbequina olive oil.
Christian Eckert An experiment: potatos with eggs, olives and feta. Very tasty!
Christian Eckert PVLS -Indian style- millet, beans, onions...Curry and Chili!
Sean W. Hayes Spelt, feta, currants, chopped almond, green onion, sea salt, black pepper, cayenne pepper (pinch), arbequina olive oil. Delicious. Gotta gure out a name for it.
Thomas Plath Todays lunch: PVLS with barley, red beans, red lentils and a lot of onions. And MORETUM! I love it!
Jessica Finley Beans, Rice, hard cheese and tortillas. MMMMM dinner. Also - the tortillas should be warmed directly on the gas burner of the stove to be the best.
Sean W. Hayes Chili with black beans, brown rice, vegetables, and a little pancetta for avor. I'm used to cooking in family-sized portions, so I'll freeze much of this for later.
Matthew Cacy Dinner last night (inspired by the puls recipe): Lentils with white beans, roman beans, onions, green onions, black olives, green olives, artichoke hearts, a little bacon, and a lot of pepper.
Sean W. Hayes Last night's dinner: squash soup with cannelini beans and peppers. From a traditional (peasant) Puerto Rican recipe.
Christian Eckert PVLS GLADIATORVM made with roasted barley, beans and old goat cheese
Sean W. Hayes I nd that small amounts of high-quality hard cheeses and olive oils go a long way to enhancing a dish. You can use them sparingly and get great results.
Christian Eckert PVLS GLADIATORUM 1/2 onion fried in a lot of oliveoil; 1/2 cup of barley and 1 cup of water; 1 can white beans (rinsed!); cooked low for 20 Minutes, add seasalt, pepper, majoran and thymian as you like it.
Sean W. Hayes Gladiator fast food: quinoa & precooked black beans, garnished with feta and a avorful olive oil. Good to go!
Sean W. Hayes *Finally* getting some quality kitchen time. Hummus complete, pita underway. Next: puls africae. Recipes from Jessica and Jorg.
Jessica Finley Tonight: A puls with Barley, Cannellioni Beans, Onion & Garlic, sesame seeds, salt and pepper, and olives. Mmmmmmm. Christian Eckert homemade bread and mushrom puls two hands of brown champions one big onion two hands of chestnuts one cup of barley oliveoil seasalt pepper