Paneer Riserva con Tartuffo

OK, I will admit I have been getting out of hand this week, throwing together extraneous ingredients that just happened to be in the fridge. It started with some local truffles that begged to be used immediately. In eggs with cheese, sure. With oysters wrapped in bacon, why the hell not? But this one was sheer chance. Who bought all this milk? I'm bored, I'll make some paneer.

If you don't know how, this is the gateway drug for all cheeses. 2 quarts of whole milk. Juice of two lemons. Bring milk almost to boil, pour in juice, let curdle. Pour into a cheesecloth-lined sieve and drain for an hour or so. Then press for a few hours. Unwrap and lovely. It first went into a saag paneer of course. But all the rest? I kneaded it with salt to be smooth and dense. Poured over olive oil and threw in some truffle slices. It is AMAZING. This was the first tiny jar after a week or so. The bigger one I'm going to let sit and age a bit in the cave. Delicious. Closer to feta than I would have imagined, but truffly. Say OH MY.

Tabbouleh

About 20-something years ago, in a little apartment in the Bronx, I tried out some recipes from the Silver Palate cookbook. Tabbouleh sticks in my mind as especially toothsome. I must have stuck to the recipe at first because that particular page is splattered with unspeakable ordure. Maybe of use someday to an intrepid culinary archaeologist. Even more interesting is how far I've strayed from the original recipe. The only thing similar is the hour's soak 1:1 ratio in water. I seem to have tripled the amount of parsely and lemon juice, thrown in red pepper and shallots. And interestingly, less olive oil than the original. All the other ingredients in the original are gone. Weird. But still a staple, as you can see with this Greek salad, hummus and homemade pita. This stuff is just in my blood.

Mopani Worms

I am of the opinion that if there's anything you want from pretty much any place in the world, New York is a good bet, or often even better London. People from every corner of the former Empire, which means most of the world. I spent this past week loitering there, mostly eating pork scratchings (aka cracklings) astounded by places like the Borough Market, the Ginger Pig in Marylebone, Neal's Yard in Covent Garden, etc. We are talking serious food here. But who could guess at the stodgiest of all revered old purveyors - Fortnum and Mason - I would find these for sale? You've all seen the commercial right? The white guy gives the South African couple some chicken to taste and he says, "tastes like Mopani Worms." Well, it doesn't taste like chicken, at least these were hard and crunchy and salty. If they were fattier I would say they're not unlike pork scratchings, but that would insult the Pig Gods. Let me say, these worms were tasy, interesting, and I hope if you see these for sale in your locale, try one. Look closely between my fingers to see what you're in for. But the flavor and texture was quite pleasant.

Colocasia (aka Taro)

Our fabulous market is among the nicest things about living in Stockfish CA. On any given day there will be something for sale which I have never seen. This is taro. I have used its in mature form, but never as a whole young plant. The base was peeled, the whole thing chopped up and simply steamed. It was quite like spinach, as the lady said it would be. So a little coconut milk, some turmeric and fenugreek, a little green chili pepper. Really quite remarkable. Why is this not more popular? The ancient Romans ate it. Especially popular in Cyprus, to this day. And of course all SE Asia, Hawaii, West Africa, S. America. So what happened in the West?

GIVEAWAY: ENCYCLOPEDIA OF FOOD CONTROVERSIES AND THE LAW

Hey Folks, I SO enjoyed that last giveaway that I thought I'd do another. Partly motivated by the fact that the publisher sent me many copies of this encyclopedia, because I pimped it for them, but also because I'm moving my office soon - just one door down, but clearance is good.

This is the A-Z ENCYLOPEDIA OF FOOD CONTROVERSIES AND THE LAW, 2 vols. edited by Liz Williams, whom you might know as director of the Southern Food and Beverage Museum in Nola.

What is the historical, etymological connection between the legal term tort and the culinary term torte? Post your answer here as a comment.

UPDATE: Several of you came quite close, especially with tort, deriving from medieval legal French via Latin toquere to twist, i.e. twisted and mischevious. The torta also comes from the same verb in late Latin. Torta panis was to start a flat bread, almost certainly twisted or braided, given the name. Then applied to any flat confection, tarts, tourtes, torta in Spanish is still a bread.

Ali's is the funniest though. Tell me where you live and I'll send it along. I know Australia, but where???!

The Cheese Blintz

Aren't these gorgeous? I was making blintzes on TV yesterday morning and the newswomen (Mae and Britta) so distracted me and wanted to help that I never had time to roll it out. So I had to come home and make these. (Incidentally, locals, if you know meteorologist Britta Merwin, I fed her her very first blintz.) And if you attended the Jewish Food Fair today the crepes for the blintzes were made by me, at least the frying stage.

Here's how: batter is about a cup and a half of flour, two eggs, vanilla, a tsp baking powder, a spoon or two of sugar, and enough whole milk to make a light thin batter. OH and add a few tbs melted butter too. Fry these up in butter in a VERY hot nonstick pan, as thin as you can. Swirling the pan is the trick. Fill cooled crepes with a mixture of cream cheese, cottage cheese, sugar and vanilla. Roll up as you see them here, and dab with raspberry jam. Your own of course! Honestly, I haven't eaten one in years and years. Fabulous.

Food Cultures of the World Encyclopedia GIVEAWAY

HEY FOLKS!

The Monster four volume FOOD CULTURES OF THE WORLD ENCYCLOPEDIA is now in print. Seeing how most of you will not be likely to lay down $380 on amazon for this baby, and seeing how I have many copies taking up my dwindling office space, I thought I'd just give away a set. They weigh a ton - around 150 chapters, covers the whole world.

SO, the first person who can guess my favorite Spanish soup (I did happen to write the chapter on Spain) by 9 PM tomorrow will win the entire set. OK, no point in waiting until tonight!


*AND THE WINNER IS*

BiblicalFoods with the tenth answer - salmorejo cordobes - after only 20 minutes.
Congratulations! Those of you who guessed gazpacho were very close, but the correct answer was right there on page 27 of The Lost Art. It's a thicker much more interesting kind of gazpacho. BiblicalFoods please get back to me via email and tell me who you are!! and give me an address, because there was another correct answer from David Farris. I'll put the whole beast in the mail today if you can get back to me soon via kalbala at pacific dot edu.

UPDATE 10:47 PM: I have to say I would never have guessed in a million years that the winner is the dad of one of my favorite students, who I had the pleasure of meeting at a talk/book signing last summer. Maybe I talked about the soup! THAT worked out perfectly, huh?