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madbakerThis week's Resolution Recipe: On Cucumbers.
1 cucumber (6-7 oz)
1/2 cup white wine vinegar
1/4 cup olive oil
1/2 tsp salt
2 Tbsp aromatic herbs, chopped (I used parsley and oregano)
Peel the cucumber and cut it in half crosswise and lengthwise. Dice each quarter into small pieces no bigger than 1/2 inch. This should yield ~2 cups.
In a large bowl, combine all ingredients and let them stand in a cool place for at least 3 hours. This "pickle" will keep up to a week in the fridge.
Strain lightly and serve chilled as a side dish.
(Translation and recipe from D. Walddon)
What worked: Easy. Kept well. Tasted fine.
What didn't: Milham has a slightly different translation*; the main thing of note is "spices" rather than "aromatics", which would imply a distinct flavor change from aromatic herbs. I would likely make two very different dishes based off those words - one, as done here, with marjoram/parsley/rosemary; and the other, cumin/pepper/mustard/that sort of thing.
vittoriosa, who is much more authoritative on Latin than I**, says that Milham got it right. "Aromata is a variant of the classical Latin, the word for spices, 'aroma'. But it's a generic term for all kinds of spice... I think fresh herbs are unlikely. Especially since the point is humoral balance; the 'aromata' should be 'hot' in order to suppress the chilliness of the cucumber. That makes me think of pepper, dried ginger, etc."
Will I make it again? Meh. It didn't thrill me. I might try it with pepper and cumin (once I've verified where cumin stands in the humoural hierarchy).
* "The two previous varieties are eaten cut up in pieces with salt, oil and vinegar, once the rind has been removed and the seeds dug out. Some sprinkle spices on them after they have been cut up in pieces to repress their chill."
** Granted, anyone with a workable knowledge of Latin is more authoritative than I. But Vittoriosa is super more authoritative.
...(Once) the skins are taken away, cut (the cucumbers) into pieces half the size of a tessellatim [small square mosaic piece]. Let them stand in salt, oil, and vinegar. Some sprinkle them with aromatics. They must stand like this to repress the cold. (Platina, 1465)
1 cucumber (6-7 oz)
1/2 cup white wine vinegar
1/4 cup olive oil
1/2 tsp salt
2 Tbsp aromatic herbs, chopped (I used parsley and oregano)
Peel the cucumber and cut it in half crosswise and lengthwise. Dice each quarter into small pieces no bigger than 1/2 inch. This should yield ~2 cups.
In a large bowl, combine all ingredients and let them stand in a cool place for at least 3 hours. This "pickle" will keep up to a week in the fridge.
Strain lightly and serve chilled as a side dish.
(Translation and recipe from D. Walddon)
What worked: Easy. Kept well. Tasted fine.
What didn't: Milham has a slightly different translation*; the main thing of note is "spices" rather than "aromatics", which would imply a distinct flavor change from aromatic herbs. I would likely make two very different dishes based off those words - one, as done here, with marjoram/parsley/rosemary; and the other, cumin/pepper/mustard/that sort of thing.
vittoriosa, who is much more authoritative on Latin than I**, says that Milham got it right. "Aromata is a variant of the classical Latin, the word for spices, 'aroma'. But it's a generic term for all kinds of spice... I think fresh herbs are unlikely. Especially since the point is humoral balance; the 'aromata' should be 'hot' in order to suppress the chilliness of the cucumber. That makes me think of pepper, dried ginger, etc."Will I make it again? Meh. It didn't thrill me. I might try it with pepper and cumin (once I've verified where cumin stands in the humoural hierarchy).
* "The two previous varieties are eaten cut up in pieces with salt, oil and vinegar, once the rind has been removed and the seeds dug out. Some sprinkle spices on them after they have been cut up in pieces to repress their chill."
** Granted, anyone with a workable knowledge of Latin is more authoritative than I. But Vittoriosa is super more authoritative.
no subject
Date: 2019-09-02 11:10 pm (UTC)