Spring has finally come to the Central Atlantic and all the leaves have opened out into a sea of green. In our area, dairy cows graze and suckle their young in fields of buttercups and the first cascades of wild roses are blooming on the edge of the woods. This time of year also means that the fleeting blooming of tree flowers is also upon us. My favorites to be had in abundance here are the black locust flowers (Robinia pseudoacacia) that bloom in off-white grape-like clusters. Just pick, clean, prepare and enjoy a bit of nature’s sweet bounty.
I was introduced to eating locust flowers when I was a little girl. My Austrian grandfather would gather them from the trees around his house and make them into pancakes or fritters that he then dusted with a bit of confectioner’s sugar or a dash of honey. The flowers themselves have no taste, but the pea-like base of the flower is lightly sweet and crunchy. They are sweetest when the flowers are barely opened, so if you live in more northern climes than we do, keep your eyes peeled for the blooms and pick them as soon as you can.
The trees themselves have deeply crenulated light-grey bark that is easy to slip your hands into sideways. This gives even younger trees an aged appearance. The leaves are pennate, or arranged like feathers around a central stalk and sway gently in a fern-like manner with even a light breeze. If you are relatively confident that the flowers will be pesticide free, I recommend that you NOT wash the flowers before preparing as this will rinse away some of the fragrance and flavor. Instead, pick thru the blossoms by hand for insects or other impurities.
Most European recipes I have come across over the years emphasize the sweet nature of the flowers. Many different nationalities make fritters or pancakes, doughnuts, or if harvest is bountiful, they can be used to flavor custards, jams, and syrups, and other sweet foods. The Italians add a bit of cheese (usually ricotta) to the fritters for an added flavor.
On the other hand, many Silk Road countries prepare them in a savory or spicy manner, or use them to add sweet flavor to dishes that are otherwise not sweet. Some cultures in the Eastern Europe/Western Asia area also make flavored sodas with the syrup.
In India, people lightly saute the flowers with whole spices (a couple of cloves, black pepper, some cumin (not too much) and coriander, and serve the flowers over rice as a seasonal delicacy. In the north and in some areas of the Himalayas, star anise is used as a the dominant flavor. Since they are a wild food with a limited season, the spicing of the fritters or sauteed flowers is very variable. Because whole spices are used, the flavor is a bit milder than if the spices were ground. This allows for the natural sweetness of the flowers to shine through. In an Ayurvedic diet, the flowers are also useful as an antispasmodic and laxative, and poultices of them can be applied to speed the healing of some skin lesions – like chickenpox.
The black locust is a common tree in China, and is often called ( 洋槐 “yanghuai”), or Foreign Scholar Tree, as both the tree itself and the flowers can resemble the Scholar Tree (Japanese Pagoda Tree Sophora japonica that is native there. Two common ways of preparing them in China are as rice-flour fritters that are then served with a rich and savory brown sauce, or as an addition to chilli-pepper laden scrambled eggs. In the latter, the sweet flowers add both texture and a light flavor to the otherwise spicy eggs.
Further east in Japan and Korea, bunches of flowers are cooked in a tempura batter and eaten with a variety of dipping sauces, or in a “dry tempura,” flowers can be broken off the stem, rinsed, mixed with small chunks of tofu, sprinkled with tempura batter, and lightly fried. Likewise the individual flowers can be parboiled, and lightly pickled (1 week or less) in rice vinegar and sugar and eaten as a condiment or light snack. In Vietnam, locust blossoms are used with mint, chopped vegetables and shrimp to flavor summer rolls which are then dipped in a peanuty chilli-garlic sauce.
So, as you can see, there are many ways to enjoy locust blossoms beyond fritters and pancakes. I hope this inspires you to get out there and pick them during their fleeting season. Since my post only listed a few Asian recipes for locust blossoms, if you would like to share some of your own recipes, please do so in the comments.
Words and research by Laura Kelley. Photograph of Black Locust Blossoms by Fotodietrich @ Dreamstime.com; photograph of Black Locust Leaf from Wikimedia; photograph of Eggs with Locust Blossoms by Laura Kelley.
I love glass and glassmaking. Glass is fire and imagination combined. Long have I loved watching craftsmen at historical sites blow air into a molten mass to form a useful bowl or bottle, or see the artisans of Murano twist and sculpt it into a decorative statue. When I was a child, I played with prisms and suncatchers – throwing rainbows around my room. Years later, I am still in awe of how three opaque substances: sand, soda ash, and limestone are combined at very high heat to form the brilliant rigid-liquid we call glass.
After my trip to Ithaca I drove over to Corning, New York and spent a several hours in the Museum of Glass. I could have spent a week. While touring the Origins of Glassmaking and the Ancient Glassmaking galleries, I found a few glass mementos from the Silk Road. There were pieces there from the dawn of glassmaking: a glass pendant from ancient Mesopotamia dated to 1450 BCE, along with slightly younger core-formed cosmetic bottles and vases from Egypt. The collection is stunning, but the pieces that caught my eye were two small seals made in Egypt in the 8th Century ACE that were used in the spice trade along the Silk Road. They are glass seals – of no more than 4 to 6 centimeters a piece – for orders of cumin stamped with with Arabic script to denote the owner of the shipment and the quantity ordered.
The inscription on the first translucent, dark-green glass seal reads: “Ordered [by] the Servant of Allāh, Abdullāh, the Commander of the Believers, a full measure of white cumin.”
The second seal has a bit more of the lip and body attached, is made of slightly lighter green glass, and is a seal for a shipment of black cumin. The inscription on this one is more generic and simply reads: “A measure of black cumin.”
It is unclear whether this would have been true black cumin (kala jeera) from the Himalaya or Central Asia (Bunium bulbocastanum) or Nigella sativa used to give a pungent onion flavor to dishes (kalonji). Misuse of the name black cumin to denote nigella persists to the present day, so it is impossible to know.
Despite the confusion in spice names, these two glorious little glass seals have survived more than 1200 years to give us a glimpse of how at least some spices were packaged for shipment. Since the glass originated in Egypt, it is tempting to assume that the orders either originated in a large emporium in Alexandria, or were at least shipped through there from their points of origin. The Abbasids used Alexandria as a major center for trade with India and China, so this is not just simple conjecture. Based on large chunks of green glass found in medieval spice shipments (like those in the Bodrum Museum of Underwater Archaeology), the spice vessels themselves may have been made from the same green glass as the seals.
Wrapped in burlap or cloth and packed tightly in the hold of a ship or dhow, these spices and their glass seals traveled hundreds or thousands of miles across the known world from origin to end-point. How far people were willing to go for flavor, and how much they were willing to pay for it a millenium ago.
And how much we take for granted today.
Likewise it is with glassware itself. Take another sip from that glass and consider the millions of microscopic sea creatures (foraminifera) from the sand that have been melted together to form that machine-made vessel in your hand. The calcium carbonate of their bodies has been combined with ash and limestone and remade into the glass. Less art perhaps than the seals or the early pendants and vessels in the Corning museum, but still no less of a miracle. (Words by Laura Kelley: Photos of Islamic Glass seals by Laura Kelley; Photo of Foraminifera from Wikimedia.)
Wherever I go, for work or for personal travel, I like to hit a good restaurant during my trip. If that restaurant can be a Silk Road restaurant, all the better. I had the chance this past weekend to find a little gem of a Chinese restaurant in downtown Ithaca, New York. Spicy Asian restaurant is a small place on Elmira Road, that delivers a knockout of a great dinner.
The restaurant has two menus. the first is packed with Chinese-American standards like General Tso’s Chicken and Orange Chicken as well as Egg Rolls and Wonton Soup. The second menu, and the reason I chose to dine there, is a menu filled with authentic Szechuan specialities featuring sour cabbage, tripe, frog, pig trotters, and fish prepared in a myriad of different ways.
I started with a couple of appetizers I just couldn’t resist: peanuts in black vinegar and a tea egg. The peanuts were boiled to perfection and mixed with black vinegar, Asian cucumbers and spring onions, and the tea egg was fragrant with star anise and cinnamon with a gentle flavor of strong black tea.
For the main course, I chose the Sliced Fish with Sour Cabbage. The fish was tender but firm, and easy to eat with chopsticks, in a savory and lightly sour brown sauce. The cabbage was sliced into long ribbons that provided a strongly sour accent to the mild white fish.
I sipped green tea throughout the meal and afterwards got to chat with the owner’s mother and beautiful young daughter. I wish I had more time to spend with them and their little gem of a restaurant, and I have only one regret – that I wasn’t dining with a group of people to sample more of their wonderful food.
If you are in Ithaca and looking for some really good Szechuan specialities, Spicy Asian is highly recommended.
Today I’m cooking for a holiday get together with friends we’re having this evening, but wanted to share a delicious recipe with you that is just perfect for this time of year.
These Afghan cardamom cookies are spicy and savory, and deliver a blast of cardamom flavor as they melt in your mouth.
They are also really simple to make, and take no more than a half-an-hour from sifting, to cooling rack, to table. Try them to add a different kind of Silk Road spice to your holiday dessert spread.
1 ½ cups white flour
½ cup sugar
1 tablespoon ground cardamom
½ cup melted butter, slightly cooled
¼ cup whole milk, warm
¼ cup ground pistachio nuts, plus a few whole nuts to press into cookies
Preheat the oven to 350°. Sift together the white flour with the sugar and ground cardamom. Add the butter and milk and mix well. Roll the dough into 1-inch round balls and place them on a greased cookie sheet. Bake for 15 minutes, or until golden around the edges.
Remove from the oven and press a whole pistachio into the center of the cookie as it cools. Sprinkle finely ground pistachios on top of the cookies while they are still hot.
(Makes about a dozen-and-a-half cookies.)
Variation: Substitute some lard or other animal fat for all or some of the butter for additional savory, umami flavor and mouthfulness. Life is hard in Afghanistan, and in lean times women will even use corn-oil to make these cookies. They turn out fine every time.
A slide show of some of the must-eat-at restaurants in Asia. Stunning photography by David Hagerman, David Lett, Carla Capalbo, yours truly (me) and others. The restaurants I included were, Hua’s Shimao Mansion in Beijing’s Central Business District, Mirza Bashi in Khiva, Uzbekistan, and in Western Asia, Pheasant’s Tears Tasting Room in Sighnaghi, Georgia. Check out the lovely photos of some great restaurants and the people who prepare the food. . . [MORE HERE from Zester Daily]
This bowl is a fine example of pinched-glass craftmanship. It is of Roman (possibly Byzantine) origin and is believed to be dated to the 5th Century ACE (based on the age of the tomb which is from the Hunnu period.) It is also proof of the power of the Silk Road on both trade and politics, because it was found a few years back in the tomb of sildenafil online. In Tuv province, not too far from modern Ulaanbaatar, the tomb of a wealthy, noble family yielded two similar bowls that were unfortunately broken. Also found in the same tomb was a jade seal of the Xiongnu Emperor.
Scientists are undecided as to how the bowl came to Mongolia. Some believe that it could have come through trade routes, and other believe that it was such a special object that it was probably a present from a Roman noble family to a Mongolian family in the Far East. The style of ribbed glass work was all the rage in Rome from the 1st C BCE to around the 1st C BCE, so it may have been a precious object of the Mongolian family for several centuries before it became part of their grave goods. It is difficult to know. Treasures tell no easy tales.
(Words by Laura Kelley. Photo of the Roman Bowl from the Mongolian Tomb borrowed from Ulaanbaatar Post.)
I saw you green, then Turning red as you ripened. Pleasant to look at and tasty in a dish, But too hot if excess is used Savior of the poor, enhancer of good food. Fiery when bitten, this makes it difficult Even to think of the good Lord himself!
– Purandara Dāsa, 16th C. Indian Poet
Potato, papaya, pineapple, cassava, and chili peppers, all were brought from the New World to the Indian subcontinent by Portuguese sailors in the 16th century or in the case of the potato, in the 17th century. All of the plants grew well in the hot climate of the south Asia and were adopted into local cuisines, but only the chili pepper spread across Asia like wildfire.
In fact, the speed of its spread across India from the late 15th Century to the mid-16th Century was so quick that several European botanists (notably Fuchs (1542), but also later writers such as Dodoens (1554) and Gerarde (1597)) described chili peppers as part of the native flora of India. Dodoens writes:
The Indian pepper is hot and dry in third degree. Indian pepper is used in diverse places for the dressing of meats, for it hath the same virtue and taste that the usual pepper hath. Furthermore, it coloreth like Saffron, and being taken in such sort it warmeth the stomach and helpeth greatly the digestion of meats
The same doth also dissolve and consume the swellings about the throat called the King’s Evil [scrofula], all kernels and cold swellings, and taketh away all spots and lentils of the face, being laid thereunto with honey.
It is dangerous to be used in too great a quantity: for this pepper hath in it a certain hidden evil quality, whereby it killeth dogs if it be given them to eat.
This is good evidence that by the mid-16th Century that at least some of the culinary uses of the capsicums were well-known within the monastic and academic communities of Europe, even if they were confused about the geographic origin of the genus. Although brief, these early botanical references to the use of chili peppers in the kitchen are important because they predate formal, published, European recipes by more than 100 years.
One of the earliest European cookbooks containing recipes for dishes with chili peppers is Domingos Rodrigues’ Arte de Cozhina, published in 1680. This book, in fact, contains several recipes that use different types of chili peppers, so the knowledge and use of the differing flavor and heat of chili peppers was fairly sophisticated in this early reference. Rodrigues was the cook for the royal household of Portugal, so we can be certain that at least the royals like their dishes hot. (One of Rodrigues’ recipes.)
Indian scholar, KT Achaya, has claimed that the 17th Century ayurvedic text, the Bhojanakutuhalam, contains the earliest published recipes for chili peppers. However, my detailed read of the text finds only three brief mentions of chili peppers that ascribe some ayurvedic qualities to them. The Bhojanakutuhalam contains no chili recipes. This leaves the Portuguese reference as the earliest published culinary reference for chili peppers I have been able to uncover – at least so far.
In 15th and 16th Century India, the rapid adoption and naturalization of chili peppers is a result of a perfect storm of hospitable climate, rampant poverty, and the high nutritional value of chili peppers. According to the USDA, 100 grams of cayenne chilis contains 318 calories, 2000 mg. of potassium, 293 mg. of phosphorus, approximately 150 mg. of calcium and magnesium and 76 mg. of vitamin C. Not only would this have boosted general caloric intake, but the impact of the micronutrients of overall health status would have been significant. Thus, the addition of chilis to the diet of India’s undernourished poor, would have been nothing short of a nutritional windfall.
Interestingly, many of the medicinal uses attributed to chili peppers by Fuchs and Dodoens (following Brunfels (1531)), such as the use as a treatment for scrofula, were actually attributed to black pepper by Discorides. So, for more than 1500 years, western knowledge of the medical uses of pepper remained virtually stagnant. When chili peppers were brought back from the New World, some of the medicinal uses long described for black pepper were simply transferred to chili peppers. Much the same thing happened in the Ayurvedic system, when chili peppers were introduced to the subcontinent, as witnessed in the pages of the Bhojanakutuhalam.
In the Ayurvedic system, chili peppers are classified as pungent amongst the six tastes, are used to restore balance to an unbalanced kapha-dosha, and should be avoided by those with a diagnosed excess of pitta-dosha.
Today, modern scientific and medical communities are rediscovering the medicinal uses of chili peppers. Accepted uses today include use as a treatment for neuropathy, neuralgia, and back pain, as well as treatments for some digestive disorders and use as an anti-clotting agent. Research is also underway to look a chili peppers as anti-cancer treatments (pro-apoptotic) as well. Congruously perhaps, many of the researchers doing this work are in India, or part of the great Indian scientific and technical diaspora around the world.
(Words and research by Laura Kelley. Photographs of Fuchs chili pepper plate from the Missouri Botanical Gardens manuscript, and photograph of the cover of the Bhojanakutuhalam by Laura Kelley.)
One of the difficulties in understanding history and historical works, is to imagine the world truly differently than it is today. We are so confident that our senses provide us with the, “truth,” that many of us cannot really fathom that the world of the past was different from the present. Modern audiences recoil at the anti-Semitism expressed in Chaucer’s Canterbury Tales, and laugh when Fletcher’s Jacobean women demand, “liberty and clothes,” from their estranged husbands in exchange for sex. Moving beyond the text, though, is difficult, for the worlds these works were written in were so very different from our own.
In my opinion, one of the most interesting things that has happened in the world of food recently has been the publication of a website devoted to the cuisine and food culture of North Korea. It has hundreds of recipes indexed by regions, events, and main-ingredient categories and is well illustrated. In short, it is fascinating. I have spent many hours there delving into the information and recipes.
But North Korea is a, “socialist monarchy,” with almost one-third of its population in military, para-military, or reserve service! There are periodic famines! People are starving! This is what our senses tell us about North Korea today. To a certain degree, these impressions are correct. However, what the site tells us is about the food culture of the northern peninsula, before partition and war, and even before (or during) Japanese occupation. It also sheds some light on what the elite and prosperous of the north – those who are not starving – might eat today.
Be prepared to be surprised. The recipes I have tried are all interesting, and some of them are truly delicious. Regional specialties from Pyongyang include soups with mullet and soft-shell snapping turtle, rice in chicken stock stacked with mushrooms and pickled daikon, and cold buckwheat noodle soup stacked with condiments of sliced meats, kimchi and tofu – a summer dish that is cooled with ice cubes.
I’ve been experimenting around with game recipes from the site that include ways of preparing venison and wild boar as well as grilling fish and eel. One of the most delicious of these I found so far is pictured above. A spiced venison fit for Kim Jong-il, that is to say, North Korean style.
Spiced Venison North Korean Style (Adapted by Laura Kelley from North Korean food website)
1 pound venison (I used tenderloin)
1 ¼ teaspoons salt
½ teaspoon ground black pepper
¾ teaspoon freshly ground nutmeg
2 teaspoons flour
1 tablespoon cooking oil
1 cup meat stock
1 tablespoon soy sauce
2 spring onions, minced
3 garlic cloves, minced
1 tablespoon red pepper flakes (gochugaru)
1 teaspoon corn syrup
1 cup mountain yam (Dioscorea Japonica), peeled and roughly chopped
Optional garnishes for yam (bonito flakes, soy sauce)
Slice the tenderloin into ¼ – ½ inch steaks. Tenderize slightly by hitting meat with the back of the knife. Place slices in a small bowl and season with salt, one-half of the pepper and nutmeg. Cover and refrigerate or place in a cold place for several days. Stir a few times a day to ensure even coating of the meat with the spices.
When ready to cook, spread flour thinly out onto a plate and lightly dredge meat. When all of the pieces are coated, heat the oil in a sauté pan and when warm, place deer meat into pan. Cook about 3-4 minutes per side, depending upon the thickness of the pieces. When done, remove from pan and drain on paper towels briefly and then set aside in a bowl or on a plate.
Peel and chop yam. If you have sensitive skin, you may wish to wear gloves while doing this, because chemicals in the skin of the yam can irritate some people. Alternately, if gloves are not your style when cooking, soak the yam in a solution of weak vinegar and water for about 15 minutes to neutralize the offending chemicals. Also, the meat of the yam is very slimy when sliced. Better quality and younger roots have less slime, but this is normal. After the yams are chopped, rinse well with water and let drain in a colander. Yams are served raw.
Make the sauce for the venison. In a small sauce pan, combine meat stock and soy sauce and heat over medium flame. Add the chopped onions and garlic and stir well. Bring to a boil and reduce heat till stock simmers. Cook for 20 minutes or until it reduces and starts to thicken. Add red pepper flakes and corn syrup and stir well. Cook for another 5-10 minutes until a thicker sauce emerges.
Plate the venison and the yams. Spoon sauce over the meat, but not the yams. If desired, crumble some bonito flakes over the yams.
Serve with rice or noodles. I used Korean corn noodles which are regional specialties in Pyongyang and in the mountainous areas of the north. I seasoned these with just a touch or sesame oil and soy. The garnish was a hastily cut up separated and cooked egg, sliced red bell pepper, and spring onions. (I had to work quickly, the troops were hungry! That’s my excuse for the sloppy presentation.) For those that read Korean, the original recipe follows. I did adapt from the original a bit, mostly because the directions were so vague, but I did try to cook as specified.
노루고기는 도톰한 편으로 썰어 소금, 후추가루, 육두구가루로 재운다. 2. 국물에 잘게 썬 양파와 고추, 다진 마늘, 간장, 조청, 소금, 후추가루를 두고 양념즙을 만든다. 3. 재운 고기에 밀가루를 묻히고 기름에 지진 다음 양념즙을 두고 졸여서 접시에 담고 참마볶음을 옆에 놓는다.
So, how does this dish taste? Well, I served it a few nights ago, and both my husband and I found it quite good. The venison was tender and wonderfully gamey and the red pepper sauce was an interesting foil to the natural flavor of the deer meat. We both found it quite mild when compared to many south Korean meat courses we have had, so don’t be afraid to try it if spicy or hot foods are not your thing. I found that the strong undertones of nutmeg and pepper further help make this dish unusual and delicious. We both voted it, “a keeper,” and will welcome it to our table in the future.
Honestly, neither of us loved the yam, which was more texture (but healthy for you) than flavor, even with the bonito crumble on top and a dip in soy. For those a bit sensitive to spice or heat, however it will provide a gentle rest for your palates between bites of spiced venison.
The corn noodles, on the other hand, were really good. Even in the wide spectrum of Korean noodles – where noodles can be made from acorn starch or fern shoots – corn noodles are rare. They are mostly enjoyed in Pyongyang and in the mountainous regions of the north. Like a mild millet, they bring a gentle, but savory taste of corn to the dishes they provide a ground for. In the case of the spiced venison, they worked nicely and gave a depth of flavor that would be lacking if white rice or if plain rice, egg, or wheat noodles were served. Other North Korean uses of corn include small corn pancakes – sort of like the hoe-cakes found here in the southern USA, only thinner, and cornbread topped with corn meal rubbed with sesame oil until it forms flakes.
An interesting thing that I noticed about the ingredient list is that only the smallest amounts are used, and there is little wasted. A South Korean (or western) recipe might use more liberal amounts of flour for dredging and have lots of leftover flour on the plate. Similarly, more oil would probably have been used. Necessity may be the mother of invention, but economy often fuels adaptation.
So, this North Korean food website opens a window into the world of food from the northern peninsula. In terms of my speculation about the site offering information about what the elite might eat, we have, in the past, been treated to information about Kim Jong-il’s gustatory excesses by his personal chef, Kenji Fujimoto. Fujimoto has the unusual honor of defecting from North Korea back to his native Japan, and then being invited back for a two-week visit ten years later by Kim Jong-Un.
Although he has since become something of a spokesman for improvements in living conditions in North Korea, after his defection, he told the world of Kim’s cellars stacked with rare wines and liquors from around the world, and of traveling widely in Asia on behalf of the Great Leader to procure unusual ingredients for the leader’s meals. His travels to buy food for the first family included trips to Iran and Uzbekistan for caviar, Western China for Hami melons, Thailand and Malaysia for durian, papayas and mangoes, and Japan for sea urchins, other fish and seafood, and rice cakes filled with mugwort. European trips were also made to the Czech Republic for beer, Denmark for pork, and France for Kim’s favorite Hennessy cognac.
Another Fujimoto tidbit of interest to foodies is how Kim’s rice was prepared. Each grain of rice inspected before it was cooked, and that only, “perfectly shaped,” grains were permitted. Then the rice had to be cooked over wood gathered exclusively from the sacred mountain, Mount Paektu.
I hope that some of you will explore the website and try some of the recipes. But I just wanted to warn you that it is almost exclusively in Korean and that Google translate leaves a lot to be desired. More often than not, it offers comical translations that have little to do with food. For example, direction number one on the Venison Bamjim recipe (not the one featured in this post) is written in Hangul:
사슴앞다리살은 토막으로 썰어서 기름에 지져 색을 낸 다음 밤, 버섯, 은행, 동글게 깎은 홍당무우, 생강을 두고 푹 찐다
Google translates this to read:
Forelegs deer flesh colors to embellish the oil and then sliced into pieces JESUS night, mushrooms, banks, dongle to Clippings hongdangmuwoo, hooked steam with ginger.
I keep hearing Stephen Fry ironically reciting the bit, “dongle to clippings hongdangmuwoo,” in my mind and continue to foolishly chuckle. The actual translation of this is, “Slice the carrots,” but somehow this eluded the great machine.
Another warning is that the site is often down and that it is simply impossible to connect at those times. If neither of those obstacles put you off, good on you. The site is fascinating and it is interesting to see what dishes and recipes are shared with the south and what are uniquely northern or influenced by neighboring countries. (Words, recipe adaptation and photos by Laura Kelley.)
On the subject of Georgian winemaking, I recently found these incredible old photos depicting various aspects of wine making and drinking. I found the photos on the British Library’s Endangered Archives Project website, but they are originally from the National Archives of Georgia. The first three were taken by the photographer, Constantine Zanis, probably in the late 19th or early 20th Century. The are of a man tending grapevines, Men crushing grapes, and a line of qvevri – the traditional vessel used for Georgian winemaking – along the side of a road.
The next is a photo of a fantastic pair of drinking horns set in silver. It was taken by the photographer, Dmitri Ivanovich Yermakov, and is dated 1880.
I’ve never enjoyed wine from a drinking horn, but imagine that it would somehow taste more . . . heroic.
The last photo is interesting because it shows men sampling wine out of a qvevri. The photograph is entitled Sampling Wine in Armenia. Although the oldest winemaking vessels are from Georgia, the practice was traditionally more widespread across the region – the term for qvevri in Armenian is karas. That said, it is not clear where this photograph was taken. I wonder whether it is in part of the territory that Georgia lost to Armenia during Sovietization, but clearly, the fashions seem to be Armenian. The photograph is by Gertrude Beasley, and is date 1923.
I grew up in a very closely knit Italian-American community in the suburbs of New York City. Nearly everyone I knew as a child was related to me by blood or marriage. It was a world of cousins. There was an Italian-American club where old men played bocce, crazy car-horns that played the tarantella, and there was the great, carnival-like Summer Festa, that seemed to bring the whole town out to Saint Anthony’s school to gamble, play games, and, of course, eat. Food was everywhere, and people loved eating – not just at the Festa but in everyday life. Sunday dinners were serious business, and you didn’t skip them without a really good excuse.
So, when Sasha Martin, of the Global Table Adventure, asked me to participate in her Feast of Seven Fishes event, I had to pause and wonder how I had missed out on this wonderful Christmas-Eve tradition growing up. A little research and I found out that it is specifically an Italian-American Christmas-Eve event that is practiced by people who came from southern Italy. (That would rule out my ancestors who were from an area between Bologna and Ravenna.) It also is a relatively new concept that has been quickly growing in popularity since Mario Batali and other Food Network stars started demonstrating recipes for special Christmas Eve fish-only dinners. There are even restaurants that now offer special menus for people wishing to celebrate the Feast.
The seven fishes that either stand for the seven sacraments or the number of days that it supposedly took God to create the universe. Sometimes, there are more than seven dishes – nine for three times the holy trinity, or 13 for the apostles plus Jesus. No matter the number of dishes, there always seems to be an effort to couple them with an element of religious symbolism. A Christmas Eve fish-themed dinner. It must be an American concept. Americans love theme dinners.
On to my own recipe for Sasha’s Feast: Sweet and Savory Eel – Chinese Style. What is a Chinese dish doing at an Italian-American feast? Well, Silk Road, Marco Polo . . . it fits, in a loosely-tight sort of way. Actually, Italians of all varieties love eel and eat it when they can, and there are loads of wonderful recipes for it from the Mediterranean and beyond. Its my job to focus on the beyond. So, Sweet and Savory Eel. This recipe is adapted from a Chinese homestyle recipe, generously shared with me by my friend Dimon. It is delicious, easy to prepare, and well worth the effort of handling the slimy beasts. Lots of ginger and garlic form the base of the savory brown sauce with tangerine peel, maple syrup, and a few chili peppers providing the grace notes.
Sweet and Savory Eel
1.5 – 2 pounds fresh eel, cut into 1.5 inch sections
Tapioca flour as needed (for dusting)
3-4 tablespoons of corn oil
1 tablespoon sesame oil
1 small bunch (4-6) spring onions, chopped
2 -3 inch piece of fresh ginger, peeled and thinly sliced
5-6 garlic cloves, peeled and thinly sliced
Peels from 2 tangerines, dried and thinly sliced, or minced
3-4 dried red chili peppers, diced (I use Japones)
2 cups of brown rice wine
3 tablespoons dark soy sauce (or a mix of dark and light)
3 tablespoons maple syrup
1 cup water or fish stock
1 sweet, red bell pepper, thinly sliced
Dust the eel slices with tapioca flour, and tap on the edge of a plate when done to remove excess flour. Heat corn oil in a large sauté pan until smoking hot. Add the coated eel slices and sauté until golden. Remove eel from the pan with a slotted spoon and let cool on a plate.
Drain off most of the corn oil and add sesame oil to sauté pan and warm it up. Add spring onions and sauté until they start to soften. Then add the garlic and ginger slices and cook on low-to-medium, stirring often, until the ginger colors or the garlic swells. Add the tangerine peel and chillies and cook well, adding part of the rice wine to moisten as needed.
Add the rest of the rice wine and heat to almost boiling. Reduce the heat, and immediately add the eel slices. Cook on a low-to-medium simmer for five minutes, then add the dark soy sauce and the maple syrup, cover, and lower the heat to a low simmer. Cook for 15-20 minutes. Then add water or fish stock to moisten the sauce and bring back to a simmer. Add the sliced peppers, then cover and cook for another 15-20 minutes until the eel is beginning to soften. Stir well and cook for another 10 minutes or so until eel is soft, and peppers are cooked. Depending on the desired consistency of the sauce, you may cook uncovered if you want a thicker sauce.
Serve with rice, tangerine slices, more spring onions, or the condiments of your choice.
NB: To be authentically Chinese, the eel should be a river eel or swamp eel. The salt-water eels often used in other cuisines would offer a much sharper flavor and change the recipe significantly. The right type of eel are usually sold live at larger Asian markets. You can ask the fish mongers to cut and clean the animals to order, to minimize handling them. This is an important bit of advice to consider, because when eels get stressed (like when a fish monger reaches into a bucket, grabs them), they get even more slimy than usual. If you ever taken a graduate genetics lab, and know what its like to handle stessed hagfish – this is exactly the same.
The Feast of Seven Fishes undoubtedly has its roots in the traditional Italian vigil feast, which is celebrated all over Italy. However, unlike those feasts, the Feast of Seven Fishes is a fish-only extravaganza with the number of dishes symbolically tied to Catholic themes. At a traditional vigil feast, for example, one would be unlikely to find meat dishes (at least in a strictly Catholic home), but you would find meat-based soups (like a chicken broth with tortellini or “cap-lets” as we grew up calling them), sauces with meat stock or broth in them, butter, cheese and eggs – all meat products.
Also, how the Church has defined, “meat” over the years is really fascinating. Generally, the prohibition extends only to terrestrial mammals and birds; whereas aquatic animals of all types were allowed. At different times in history, the Church has also allowed Catholics to eat mammals that spend a lot of time in water during lent and other no-meat fast and vigil days. This means that Catholics in Quebec ate beaver and Latin Catholics ate (and still do eat) capybara on no-meat Fridays or in times of fasting. Likewise, reptiles and amphibians are on the Lenten or fasting menu in places where it is traditional for the secular populous to eat them.
What I suspect is the Feast of Seven Fishes was a tradition in a very local part of Southern Italy – probably somewhere deep in the foot of the boot – that immigrants brought with them. It spread within the neighborhoods they emigrated to and is now being projected back as broadly, “Italian,” by their descendants and others who have adopted the practice.
Although I am a stickler for detail, to me its wonderful and interesting that the Feast of Seven Fishes is taking on a life of its own in the New World of the 20th and 21st Centuries. It is the birth of a new food tradition, right before our eyes! And another example of how cuisines are constantly evolving. Whenever you try this recipe, whether for the Feast of Seven Fishes or at some other time, prepare it and share it with loved ones – now, that’s Italian!
Expand your Feast of the 7 Fishes menu with these delicious ideas: