It’s not really correct to imply smoked fish is a specifically Medieval thing, and for that I apologize. People have been smoking fish since long before recorded history began, and we could have done this recipe at any point on this website’s culinary journey.
But as we touched on in episode 16 of the podcast, since both the diets and entire economies of northwestern Europe during the middle ages were so dependent on dried and smoked fish, now seemed an appropriate time to make some.
Though the fish of European Medieval times was herring, I was unable to locate any in my home town, so I opted for an all purpose recipe, for smoking just about any fish, as was done on Weber grills across the ages .
Continue reading “Smoked Fish”
300g all purpose flour (about 2.5 cups)
200g whole wheat flour (about 1.5 cups)
1 tbsp salt
1 tbsp dry active yeast
1 tbsp. honey
3 tbsp. olive oil
350ml warm beer or water (scant 1.5 cups)
This recipe takes the ancient cooking technique, and gives to it modern ingredients, making a stretchier dough with a lighter texture that’s more enjoyable to modern palates. All the smoky flavor of the ashes without the unleavened chewiness of the more authentic recipe. This is a great flatbread recipe even for a regular oven, but nothing tastes quite like the ash.
Activate the yeast in the water. After five minutes, whisk in the honey, olive oil, and salt. Add to flour and stir until a rough dough forms.
Continue reading “MODERN ASH BREAD”
Short of mashing our food or cooking it over an open fire, the Earth Oven is the oldest cooking method known to humankind. Evidence of their use goes back tens of thousands of years, and they can be found all over the world across nearly all cultures.
The exact construction can vary, but the basic design is the same. Dig a pit in the ground, line it with stones, get those stones blazing hot, then put some food in and bury it! This method can bake, smoke, or steam food. It’s not as much work as it seems, and it makes for a exciting cooking experience that’s great for parties and summer barbecues especially.
Not only is it fun, it imparts a unique flavor to the food that’s cooked inside one that can only be described as “earthy” and makes any other food I’ve heard called “earthy” before this seem like a lie. Soil infused? This stuff tastes like it was cooked inside the earth, because it was!
If you’re interested in new and interesting ways to cook your food, you cannot beat an Earth Oven.
Continue reading “HOW TO BUILD AN EARTH OVEN”