Saturday, October 19, 2013
Acorn Cookies
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About Me
- Ken Albala
- Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake.THE LOST ART OF REAL COOKING with Rosanna Nafziger. Coeditor of Food and Faith; Editor of A Cultural History of Food: The Renaissance. Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies. THE LOST ARTS OF HEARTH AND HOME with Rosanna Nafziger. Grow Food, Cook Food, Share Food, a little book on Nuts and The Food History Reader. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik). The Sage Encyclopedia of Food Issues Encyclopedia. At the Table. Noodle Soup, The Great Gelatin Revival, Opulent Nosh. Forthcoming: Atlas of Fermentation
Noodle Soup: Recipes, Techniques, Obsession
This is me. GO COOK.
9 comments:
I live in an apartment building that offers no acorn hunting. However, after seeing those cookies, I think I'm just going to order the acorn flour online, so I can try them out.
I've always thought the love for soft, raw cookies that's so common with my generation stemmed from growing up with parents too busy to cook them all the way. Can't stand them, myself. These look perfect.
Your newly found blog and the set of DVD's of your course with the "Great Courses" are quite interesting and entertaining. I hope the "Great Courses" do one on Spices as they had suggested and you are the instructor :~)
The problem with acorns is that they are so variable in flavour. We have a lot of oak trees (one huge one borders our property and our neighbours) so I am going to have to test the acorns to see if they are worth all of the hassle to make acorn flour with. Cheers for the recipe :)
Thanks Lee, I'm hoping to do another Great Courses series on alcohol. Writing and teaching the course right now at Pacific! And Serendipitous, they are variable. But the soaking and rinsing is not such a big deal. Put the flour in a canvas bag and put in a bucket of water and just keep the hose running over it for a few hours.
Here in the UK at least, this is a "mast year", which as you may know is a year when trees such as oak, beech and chestnuts produce large amounts of fruit. Sounds like it might be a mast year where you are too?
Scoff, you mean this happens all over the world at the same time? Totally cool!
Save your driveway and buy a macadamia nut cracker?
What species of oak are these? An American native?
Hey Adam, I think they're white oak. Native to the US but not this area. They were planted as ornamentals in the park.
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