TMJ

TMJ

Posted on 02/03/2014


Photo taken on February  3, 2014



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Yummy Treat From Somewhen in the 10th Century

Yummy Treat From Somewhen in the 10th Century
ERJ came over on Saturday and we made the Joy of Cooking risotto. The Barefoot Contessa, ERJ reports, has a method that doesn't take so much tending (risotto is a commitment) but we opted for the Real Thing this first time. It was to be the main ingredient in some arancini she intended to make for a Super Bowl gathering. I had never heard of arancini before although she tells me that I bought frozen ones for her once. We had an awesome time together making the rice. I was especially gratified that this was entirely her idea AND that she bothered asking me if I wanted to help.

It seems so much of food history has to do with people coping with and managing the bare fact that food spoils: how can we keep it edible longer? I suppose this observation is too obvious. I have no doubt that arancini was an effort to do just that: preserve a grain in a state that is already edible, make full and extended use of broth made from chicken bones and parts (people must have been eating chickens for eons), make something very dense and action packed with nutrition: these are a far cry from iceberg lettuce. I looked them up: you have to wonder how anyone knows this stuff but it reads like these hail from some time in the 900's.

ERJ sent me this picture and said this is all that remained (she left with a mountain of risotto). They were a big hit.

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