Thursday, September 15, 2011
Thursday, February 24, 2011
|Marcus Porcius Cato|
If New York has a cake, it is most certainly our richly indulgent and sumptuously creamy cheesecake. There is a lot of culinary history to support this claim. However, cheese cake itself goes back to the 1st Century AD. According to an article written by Linda Stradley for the website www.whatscookingamerica.net, Marcus Porcius Cato, a Roman politician and writer gave his recipe for “Libum”, a small cake used as a temple offering. He wrote: “Libum to be made as follows: 2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour” and then offered the first recorded piece of dietary advice about cheesecake, Cato adds: “Or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.”
Monday, December 27, 2010
Harcourt 2010), I never got past page 34 before I headed into the kitchen to make a ‘cake sale’, or savory cake. According to Dorie, anything baked in a loaf pan is a ‘cake’ in France. And ‘sale’ means salty (apologies to all, I do not have a accented “e” to correctly spell the word). At any rate this bread is so good and so easy to make that I wanted to share it with you—especially those who have Monte’s HamTM leftovers on hand. This is a truly an inspired way to use it.