Posts tagged ‘Roman’

Roman mosaic from time of Hadrian and Elektra in Leptis Magna

This stunning, intricate Roman mosaic displayed at Altes Museum in Berlin could easily have been the floor of the triclinium (dining room) of the villa by the sea in Leptis Magna where Elektra of The Black Scroll finds herself enslaved.

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September 29, 2017 at 4:39 pm Leave a comment

Memorial Day Venison Cookoff with Apicius Roman Sauce

Memorial Day at my house with a Venison cookoff. That's tagine under the lid. The roast was prepared with an authentic Roman recipe translated from the Apicius cookbook (3-4th century AD).

Memorial Day at my house with a Venison cookoff. That’s tajine under the lid. The roast was prepared from an authentic Roman recipe translated from the Apicius cookbook (3rd-4th century AD). The Romans used a conical ceramic cooker like the tajine dish of North Africa.

This is a meal Elektra could have eaten in Roman North Africa, only instead of venison, the host might have served a young Barbary stag or oryx. Of course, my guests would have been reclining on lounges and served by slaves. And the Zinfandel would have been watered.

The recipe for the sauce comes from one of the most famous cookbooks of antiquity. Today it is known simply as the Apicius.

There is disagreement about whether the famous epicure of the Tiberian reign (1st c AD) Marcus Gavius Apicius was the original collector or the inspiration. Most probably, he had nothing to do with the book, De re coquinaria “On the Subject of Cooking,” which eventually became known by his name.

Most scholars believe the collection of Roman cookery recipes was compiled in the late 4th or early 5th century. The language in which it was written is closer to Vulgar than Classical Latin.

An Apicius manuscript from 900 AD.

An Apicius manuscript from 900 AD. The codex was originally in the monastery of Fulda, Germany but acquired by The New York Academy of Medicine in 1929.

Venison tagine. Spices: Cumin, cardamon, cinnamon, clove, ginger, smoked paprika

Venison tagine. Spices: Cumin, cardamon, cinnamon, clove, ginger, smoked paprika, black pepper

A huge hunk of frozen venison turned out to be three roasts when defrosted. I marinated all three for 24 hours in red wine, fresh rosemary and cloves of garlic.

The smallest roast was cut into chunks for a tajine (see photos) with onions, fingerling potatoes, chunks of carrots, and tons of peas topped with baby bell peppers. Spicing: cumin, cardamon, ginger, cinnamon, clove, smoked paprika and fresh ground black pepper.

The middle-sized roast was coated in cajun spices and slow-cooked on the charcoal grill. Real charcoal please with mesquite chips! I served the Cajun venison with cherry sauce.

The large venison roast (see photo at top) was browned on all sides in olive oil and then put in a 350 oven with a few strips of bacon on top. Venison is very lean.

Now we come to the sauce from a recipe translated from the original Apicius. [Thank you to the food blog Hunter, Angler, Gardener, Cook]
I had to substitute a couple of herbs. And I used the reduced marinade for a base. I’m sure Apicius would have approved.

Ingredients for the sauce
note: all herbs are fresh, some from my own garden.
rue (I used fresh rosemary)
lovage (I used celery leaves)
oregano
mint
parsley
garlic
onion
Thai fish sauce (in place of Roman garum, the salty cured fish sauce Romans used with almost all meats and that they stole from the Greeks)
honey
sweet wine (I used Port)
salt and pepper

Not having a slave to grind the herbs into a paste, I threw them into a small food processor. You use the goodies from the bottom of the roasting pan to make a sauce much like gravies are made today. The end result should be something between a liquid and a syrup.

Salty and sweet with tons of herbs. That was the Roman taste. Also black pepper – lots of it. Even with syrupy pears.

Not sure if the Romans had cous cous, but they definitely had grain, so I suspect they might have discovered this primitive way of making pasta long before Marco Polo. I toasted slivered almonds and soaked giant raisins in brandy (until they are plump and soft) to put in the cooked cous cous.

In addition to remembering our own fallen heroes on a splendid Memorial Day, we stepped back a little further in history to remember the Romans. To borrow from the gladiators, “We who are about to eat, salute you!”

The table setting is my vision of Roman North Africa. Need to get some silver chalices!

May 28, 2013 at 8:22 pm 3 comments

Chapter by chapter the story reveals itself

People ask me how I write. The mechanics of it. Some authors apparently work 8 hours. Some work with the goal of 1,000 words a day. A chapter a day is my goal. That’s an average of 1500-2000 words, although a long chapter can be 3,000 words. New material.

I can do it in 2-3 hours if it’s action and dialogue. If there’s a lot of detail, special terminology, or facts I want to present in a way that’s not lecturing, it takes me longer. Of course, I usually spend time editing the new material the day I write. That’s on top.

But before I take The Black Scroll into the next part of the story, I go back over the chapter from the day before, beefing up certain parts, sucking as much emotion and eliciting as much drama as I can from every scene. Sometimes I have to do more research, like what kind of weapon would a young Libyan thuwar use – or what handgun would the General gift to Isis?

Then, when I think I’ve got a tight chapter that I’m pretty happy with, I go to my new blank page.

It’s not blank though. It says Chapter 29, for example, followed by XXXXX. On the next line is xxxxx which is a holder for the appropriate Roman quote I’ll plug in. Following that is a new paragraph ‘XXXX.’  This is where the new material begins. The story continues.

I seldom know the title of the chapter until I’ve written a while. Maybe halfway, maybe even to the end. Many authors don’t title their chapters, but  I do. I think of each as mini-stories with their own lives. It seems fitting that they should be named, given their own identities.

Sometimes I know right away what quote I’ll use. When that happens, the quote guides the story. If not, from the list of 550 quotes I’ve collected, I find the one that communicates the theme of the chapter I’ve just written. But more often than not, the quote guides me, perhaps acting as a conduit to my sub conscience.

For it is my belief that the sub conscience is the source – the ever-flowing well-spring – of  my stories. Where does the sub conscious get the stories? My past? A collective past? Or is fantasy the result of a kind of cosmic alchemy that blends everything I’ve ever read or heard or experienced into my own personal Akashic records? I can’t say with certainty. But almost any writer should say something similar. If they’re honest. If they write original material.

So I have more questions than answers. Pretty typical for me. But so far, it’s working. O Muses! Continue to sing!

BTW, I’m at about 72K words and ready to start page 220, Chapter 33. 

March 20, 2013 at 1:42 am 2 comments


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