A good week of noodle soup: rabe, sow thistle, yuca
This is a broccoli rabe noodle with tiny meatballs in beef broth. The rabe is chopped, dehydrated, ground and then worked in 50-50 with flour and egg to bind. Rolled and cut by hand. The meatballs are just rolled and tossed in the pot, no seasoning, since the noodles are all fresh and green.
These are ravioli made with wild sow thistle harvested from my yard, rolled into pasta sheets, stuffed with ricotta and moistened with chicken broth. A little parm on top. I really thought they were dandelions, but was told otherwise. All the same very tasty.
These are hand cranked rigatoni made from fresh yuca/cassava with some chopped kale. Very chewy and aromatic. And gluten free of course.
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. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is coming up next from University of Illinois Press!