I Got Y'all A New Cookbook

[freemonkey]

While perusing the bookshelves at Value Village I happened upon a little cookbook entitled Roman Cookery (http://www.amazon.com/exec/obidos/tg/detail/-/1897959397/qid=1095459396/sr=8-2/ref=sr_8_xs_ap_i2_xgl14/104-1564454-4642341?v=glance&s=books&n=507846).

Recides include such delights as Stuffed Vine Leaves (a few varieties), Herb Puree with Pine Kernals, Sweet Wine Cakes & Dried Pear Pudding.

Yum! :eat:

[dave_a]

While perusing the bookshelves at Value Village I happened upon a little cookbook entitled Roman Cookery (http://www.amazon.com/exec/obidos/tg/detail/-/1897959397/qid=1095459396/sr=8-2/ref=sr_8_xs_ap_i2_xgl14/104-1564454-4642341?v=glance&s=books&n=507846).

Recides include such delights as Stuffed Vine Leaves (a few varieties), Herb Puree with Pine Kernals, Sweet Wine Cakes & Dried Pear Pudding.

Yum! :eat:

Y'know if I was invited to dinner at your place and you had made one of those I wouldn't complain or anything, but they just don't sound like something I would want to try making myself. Maybe the dried pear pudding sounds like it might be good, but the rest just don't sound all that appetizing to me.

Perhaps a review after you make some of these is in order.

[freemonkey]

While perusing the bookshelves at Value Village I happened upon a little cookbook entitled Roman Cookery (http://www.amazon.com/exec/obidos/tg/detail/-/1897959397/qid=1095459396/sr=8-2/ref=sr_8_xs_ap_i2_xgl14/104-1564454-4642341?v=glance&s=books&n=507846).

Recides include such delights as Stuffed Vine Leaves (a few varieties), Herb Puree with Pine Kernals, Sweet Wine Cakes & Dried Pear Pudding.

Yum! :eat:

Y'know if I was invited to dinner at your place and you had made one of those I wouldn't complain or anything, but they just don't sound like something I would want to try making myself. Maybe the dried pear pudding sounds like it might be good, but the rest just don't sound all that appetizing to me.

Perhaps a review after you make some of these is in order.
Oh, you ain't lived until you've had some stuffed grape leaves!

[dave_a]

Oh, you ain't lived until you've had some stuffed grape leaves!

Never had them actually. I grow a couple grape vines so maybe I should try that sometime.

Is it any grape leaf, or a special one?

[freemonkey]

Oh, you ain't lived until you've had some stuffed grape leaves!

Never had them actually. I grow a couple grape vines so maybe I should try that sometime.

Is it any grape leaf, or a special one?

Hmmmmmmm.... I've never actually made them, myself. But I think the leaves need to be specially prepared, to make them more palatable.


I just quick googled and found recipes that call for leaves packed in brine. But this seemingly delicious, yet challenging recipe (http://www.deliaonline.com/recipes/r_0000001372.asp) calls for either brine-soaked or fresh leaves.

[Goliath]

While perusing the bookshelves at Value Village I happened upon a little cookbook entitled Roman Cookery (http://www.amazon.com/exec/obidos/tg/detail/-/1897959397/qid=1095459396/sr=8-2/ref=sr_8_xs_ap_i2_xgl14/104-1564454-4642341?v=glance&s=books&n=507846).

Recides include such delights as Stuffed Vine Leaves (a few varieties), Herb Puree with Pine Kernals, Sweet Wine Cakes & Dried Pear Pudding.

Yum! :eat:

LOL...the first time I read that, I accidentally read "Dried Bear Pudding" :eek:

On a somewhat more serious note, though: how does one stuff leaves?

[livius drusus]

Great find, freemonkey! I find historical cooking fascinating, and I know I'd love this one in particular because I'm not exactly unfamiliar with modern Roman cooking. It's amazing how diverse a culinary heritage can be. Stuffed vine leaves, for example, are totally Greek (dolmades) in my mind. I don't think I've ever had them in Italy even though of course the country is lousy with grape vines.

You roll them up, btw, Goliath. Lay the leaves flat, put some spooge in the middle, roll and tuck the edges. To be totally honest, I kinda hate stuffed grape leaves.

[freemonkey]

Stuffed vine leaves, for example, are totally Greek (dolmades) in my mind. I don't think I've ever had them in Italy even though of course the country is lousy with grape vines.

To be totally honest, I kinda hate stuffed grape leaves.

The book says that the origin is the Greek dolmades. The best ones I've had were made by a Lebonese woman. All garlicky and spicy.