From tasting menus to one-off events, autumn flavors are taking the stage
Menus are changing over with the season and bring out some warm, fall flavors. Tavernita's pappardelle with mushroom ragu will help bulk up runners for the Chicago Marathon.
The fall season brings with it new flavors and inspirations for chefs to play around with. Notes of apples, pumpkin, and cinnamon begin to show up in dishes and drinks. Harvests, hayrides, and marathons provide a foundation for autumnal menus. All around Chicago, restaurants are celebrating the chill in the air and embracing the best that fall has to offer.
Sixteen Restaurant in Trump Tower has transformed their menu into a poetic exploration of the autumn harvest. Diners can choose from three multicourse tasting menus: Offerings from the Harvest at $110 per person, The Bountiful Table at $150, and A Feast for Autumn at $210. Stages of the meal include such descriptive titles as Fruits of the Seasonal Labor and the Fatted Slaughter Before Winter. Optional wine pairings and an à la carte menu are also available.
Roka Akor keeps fall fresh with new dishes that incorporate autumn flavors with its Japanese-influenced style. The Roasted Beet and Tako Salad is a colorful and vibrant addition. A Wagyu flat-iron offers a tasteful and filling option for the chilly evenings to come.
Evanston’s Found will be hosting an event called Cider House Rules on the River as part of their Moveable Feast series on Oct. 8. Chef Nicole Pederson will pair her dishes with Michigan-based Virtue Cider for crafty feats. Tickets are $80 per person with proceeds going to support the canine rescue charity Found Chicago Boarding and Training Center.
Tavernita is getting into the season with a Paella of the Day, including seasonal vegetables and spices. With the Chicago Marathon coming up on Oct. 13, they will also feature a menu tailored specifically towards athletes. Their Marathon Menu, available on Oct. 12, offers a veritable carb-fest for $18 per person. Three specialty pastas will be offered in team-sized portions, making sure everyone is bulked up for the big day.
Winter descends quickly on the Windy City, so enjoy these fall menus and events while you can!
Apple Butter-Cheddar Better Burgers are the cable-knit sweater of fall grilling
Summer in Chicago gets all the press, but fall around here is the real ass-kicking season. It’s got all the outdoor fun of summer combined with the hibernation-prep comfort foods of early winter. Porch drinking and chili weather? Those festival-scheduling pagans knew what was up.
To get you and your seasonal vest into the fall grilling spirit, we’re bringing something a little different to the table. I turned to that most autumnal of toppings: apple butter . The combination in this recipe comes via my soccer-writing friend James Tyler , a Brit who lives in a part of Pennsylvania filled with aggressive neighborhood turkeys and, as he puts it “a time machine to a era of butter churning and more pumpkin patches than your kids could possibly feign interest in.” He stumbled across the burger on a restaurant menu during a recent family jaunt, squinted at the toppings, tried it anyway, and loved it. Then he shared the secret with the most beef-filled Midwesterner he knew. Thanks, buddy!
One of the best things about burgers is finding the occasional roundabout way to a complete, balanced, satisfying result. Apple butter and horseradish together seem a little counterintuitive, but with the salty bass guitar of crispy bacon driving things forward, the combination absolutely kills. The onion is my own addition, and it gives some additional heft and balance to the overall effect. Some greens will add crunch and form a protective bottom layer for the bun.
Don’t just take my word for it—I served these burgers to three very skeptical individuals with little advanced warning and the meal was a resounding success. The one ingredient everyone was a little leery of—apple butter—ended up being their favorite addition. And whatever terminology you choose to use for harvest-time beers, a cold märzen is just a perfect match.
9 Short Rib Recipes to Feast on All Fall & Winter
Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy flavor to the meat. Their chameleon-like adaptability to a broad spectrum of herbs, spices, rubs, and sauces make it beloved in cuisines the world over.
What Are Short Ribs?
Anatomically, you’ll find short ribs towards the bottom of the cow beneath the pricier prime rib. They’re not to be confused with the Flintstones-sized beef ribs you’ll get from your local BBQ joint—those are the large rib bones that were once connected to prime rib.
Generally, short ribs are available in two distinct cuts:
There’s English, which is butchered into either single or connected whole bones known as a “plate.” These thick, meaty slabs will take some time to reach fork tenderness but it’ll be worth the wait.
Chuck Short Ribs (1 lb), $14.50 from Crowd Cow
Join the waitlist for this 4-bone slab of meaty goodness.
For quicker results, flanken is the way to go. The short ribs are sliced directly through and across the bone plate into thin strips. It’s no surprise this is the cut of choice for the grill.
(You can also ask your butcher to split the difference, cutting across the bone à la flanken, but several inches thick.)
The Best Short Rib Recipes
Below you’ll find some of your favorite recipes that highlight the versatility of short ribs.
Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can be difficult to barbecue, let alone procure, but substituting for short ribs (in this case, thin flanken cut) will make things easier on both fronts. Start them off in the oven for a few hours, then finish on the grill. A few brushes of sweet barbecue sauce over that hot heat will result in a nice smoky char and tons of flavor. Get our Smoky-Sweet BBQ Beef Short Ribs recipe.
Braised Short Rib Dumplings with Sichuan Chili Oil
Tender braised short rib spiced with soy, ginger, star anise, and Asian pear is sure to be your new favorite dumpling filling. Serve up a side of homemade Sichuan chili oil and give your doughy delights a fiery bath. Consider preparing some extra meat to stuff into tacos, baos, and sandwiches. Get the Braised Short Rib Dumplings with Sichuan Chili Oil recipe.
Pressure Cooker Cola-Braised Beef Short Ribs
The addition of cola adds plenty of pop to these spice-rubbed short ribs. Paired with Worcestershire and soy sauce, the fizzy braise results in a sweet and salty coating that’s lip-smackingly sticky and utterly irresistible. Get our Pressure Cooker Cola-Braised Beef Short Ribs recipe.
Beef Short Rib and Ale Pie
If you miss heading out to your local pub, start a Zoom with your favorite barflies and whip up this British classic stuffed with an indulgent beef and beer filling. Top it off with a flaky, buttery homemade crust, and you’re golden. Get our Beef Short Rib and Ale Pie recipe.
Fire up the grill for this Korean BBQ all-star. Most of your time will be devoted to the marinade, a sweet and savory blend of brown sugar, soy sauce, garlic, scallions, sesame oil, soju, pineapple juice, and Korean malt syrup. Thankfully, the cook time is quick, with only a few minutes over the fire required to get your flanken charred and juicy. Get our Beef Kalbi recipe.
Slow Cooker Beef Goulash
This Hungarian classic comfort food is the definition of stick-to-your-ribs. Have plenty of paprika handy, along with caraway, coriander, thyme, and bay leaf to spice things up. Top off the casserole with a dollop of sour cream, and don’t worry if you can’t finish it all—goulash is spectacular as a leftover meal reheated back in the slow cooker. Get our Slow Cooker Beef Goulash recipe.
Short Rib Poutine with Beef Gravy
You don’t have to travel to Montreal to indulge in some north-of-the-border nachos. A three-hour braise yields melt-in-your-mouth meat along with the liquid reserves which are used to create a flavor-packed gravy. Add cheese curds and pour over crunchy homemade fries for a French-Canadian feast. Bon appétit. Get our Poutine with Beef Gravy recipe.
Daniel Bouloud’s infamous middle finger to McDonald’s arrival in France is a burger so decadent, so artery-clogging that short ribs serve as a mere topping (along with foie gras and black truffle for the ultimate indulgence). This is a special occasion sando, for sure. Get our Bull-Market Burger recipe.
Short Ribs with Frisée-Parsley Salad
Break out the Dutch oven for this simple, mouthwatering braise courtesy of chef Traci Des Jardins. A blend of parsley and frisée offers a fresh, herbaceous counterbalance to the meaty richness of the short ribs. Serve with mashed potatoes or polenta to soak up that extra liquid goodness. Get the Short Ribs with Frisée-Parsley Salad recipe.
Pumpkin Patch Photo Shoots - Low Risk
As the weather cools down, many families will head outside for some picturesque fall photos for their holiday cards. And as long as the photographer rides to the photoshoot location separately from the subjects and maintains distance, Pickett says this activity can be very safe.
"If they do have to get a little bit close, being sure that everyone has a mask on and then take the mask off for the photos," Pickett said.
Pickett added that carving and painting pumpkins are some of her favorite fall activities, and can be done safely among family members and outdoors.
Fall Feasts Around Chicago - Recipes
Since the fall of 2009, I have been traipsing, tasting and touring the great city of Chicago. I have wined and dined with an aim to eat right from Andersonville to Lakeview, the Pilsen and all around the Loop. I can't possibly remember every location or each bite, but I know that I've had Polish near Midway French by Maude, One Sixtyblue, Bistro Margot, Bistro Campagne, Red Rooster, Bistro 110, Kith and even Kin Burger at Paramount, the Counter, Kumas, DMK and among Five Guys Vegan with Karyn both cooked and just raw all of Rick Bayless had to "Go 4 Food" in Chinatown went from farm to table with a Girl and a Goat, at a Gilt Bar, Nightwood and The Publican watched the chefs at Avec and Davanti Enoteca learned to fly at Blackbird and Bluebird picked pasta at Tocco, Coco Pazzo, Spiaggia's, Rasta Pasta, Terragusto, Roseangelis and Francesca's did prix fixe at Sola and Moto ate with chopsticks all over town from iNG, Urban Belly, New Tokyo, Sunda, Joy's, Jeannie's, Pingpong, Shanghai Terrace to Le Colonial loved Lou and Gino and Spacca Napoli pizza got whimsical with Graham Elliot pie and home brew at Piece and Nella Pizzeria fell in love at Great Lakes noshed on Chicago hot dogs and lobster rolls at Fish Bar cruised the Mediterranean in Greektown, Casbah Cafe and A La Turka chicken pot pie where ever I could find it Hot Chocolate, a Green Zebra, Toast, Orange and a taste at the Kitchen tried Rockit, Table Fifty-Two, The Drawing Room, Hugo's Frog Bar, Belly Shack, Carnivale and MK tapas at Cafe Iberico and Cafe Ba Ba Reba met Fred's at Barneys south of the border at Big Star, Mi Tierra, Zapatista, Cesars, Cafe El Tapatio, Chilam Balam and even Chipotle, or New Mexican at Abiquiu Cafe Indian at Marigold, Standard India and Hemas Fat buns at Ann Sathers cheese with my wine at Webster's, the D.O.C., The Tasting Room, Bin, Bin 36, Volo, 404, Eno, the Purple Pig and sipped champagne at Pops BBQ at Chicago q, Smoque and Chicken Hut bellied up to the bar at Jacks, the Gage, Schubas, Cooper's, Minibar, Mystic Celtic and Wilde meat at ZED451, veggies at Spring, cold queso at Bandera and brunch at Gemini Bistro hearty at Hearty and HB BYOB'd when we could and we can't remember the rest!
While I dined around for fun, my other objective during this two year quest was to eat right. And now that I'm trading my residence in the City of Big Shoulders for an apartment in the Big Apple, it's time to give a final answer to the question: can you eat right around Chicago?
The answer is. yes, but only sort of. Chicago is packed with marvelous cuisine with amazing chefs cooking up remarkable food. And I feel strongly that if you're going dine at their establishment and spend the $$, you should eat what they are best at creating, the way they created it. So, I'm not ever going to advocate trying to change a chef's recommendation to suit your diet, unless you're at a restaurant where your dinner was cooked, not prepared (you know what I mean) or if you have a dietary restriction. I know that's hard to hear from a dietitian, but if you want a dish drastically changed, then you may want to make it at home. Problem is, many chefs are making mouthwatering meals that are delicious, but high calorie and heavy in fat without being nutrient dense or very creative. To my dismay, sometimes it's like they're not even trying, just tossing in more butter. But rather than skip the top dishes across the country or request grilled chicken everywhere you go, here is what I - a person that dines out for dinner not just for special, wants to taste the tastiest menu options, is determined to remain a healthy body weight - has to say for you to eat right around:
Gallery sneak peek (15 images) :
7 Myths About Sustainable Seafood
As the weather warms (maybe), it's time to eat seafood. So, I thought it was appropriate to talk about the confusing area of sustainable seafood. Here's the problem. I'm not a seafood expert. And I don't want you to suspect that anything fishy (sorry) is going on, so I invited a contributor on board (eh) to steer the helm (I'll stop). There's no better fish expert to consult than the very green, very lean and not-at-all mean, Kate Geagan, MS, RD, America's Green Dietitian. Welcome, Kate!
7 Must-Read Myths about Sustainable Seafood
In terms of a powerful lever you can push in our food system to tip it towards "sustainable", you can't get much bigger than fish it lands right up there with meat at the top of the heap when it comes to eco-impact. Yet it's also one of Earth's healthiest protein sources (packed with a litany of other benefits, ranging from Omega-3s to selenium to vitamin D), so we nutritionists love to put it on the pedestal of ultimate healthy eating. But how to choose? I chatted with ocean advocate and visionary seafood chef Barton Seaver, whose new cookbook For Cod and Country dishes up sustainable seafood that somehow manages to be dazzling, delicious, yet totally doable for the home chef (for full interview with Seaver, visit my blog). With his input, I compiled 7 myths about sustainable seafood with the truth and my tips to help you navigate the waters.
Gallery sneak peek (9 images) :
Simple Healthy Grocery List with Instructions
Sometimes you need some inspiration or new ideas for dinner. Today, I felt like I needed a grocery list created by someone else. The best person for that job? My sister, Lauren, contributor for Wine and Food Travel.
She's the goat-lovin' farm-type, all artisan-focused, organic-minded, creative with the kale, grainy, grow your own veggies, dessert expert extraordinaire (she is the mastermind and cook behind the dessert menu for Central Kitchen in Cambridge, MA), food admirer that knows how to confit stuff and roast a veggie better than anyone I know.
So, I emailed: send me a grocery list and tell me what to do with the stuff I buy. Although she didn't use proper punctuation or capitalize a darn thing, I'm posting her email because you may want to head to your favorite market this afternoon.
The best things to do in the fall in Chicago
By Time Out Chicago editors Posted: Wednesday September 9 2020
Fall in Chicago doesn't last for long, but it's easily one of our favorite seasons in the city. There's no better time to take a cool bike ride through the neighborhood or try an Oktoberfest lager at one of the best Chicago breweries. And if you're planning a day trip from Chicago, you might as well add a stop at an apple orchard or a pumpkin patch to the itinerary. While fall in Chicago will be a little different this year, you can still expect some socially-distanced Halloween celebrations and plenty of seasonal treats, like pumpkin pie and hot cider. Not sure how to take advantage of the season before the temperature really starts to drop? Put on a cozy sweater and peruse some of the best things to do in the fall in Chicago.
RECOMMENDED: Discover more of the best things to do in Chicago
- What is the history of Halloween?
- Halloween statistics and numbers
- Halloween around the world
- How to make a pumpkin pie from an actual pumpkin (it's easy!)
- Other pumpkin recipes (pie, soup, bread, roasted seeds)
- Master list of pumpkin varieties
- Pumpkin varieties to grow
- Finding pumpkins for weddings
- How to grow your own pumpkins!
- How to EASILY carve a beautiful Jack-O-Lantern, fully illustrated!
- History of the Jack-o-Lantern
- Tips for a safe and fun Halloween
- Halloween clip art
- Make your own Halloween Minecraft Costumes (Steve, Creeper, etc.)
- Pumpkin Facts and What to do with the pumpkin after Halloween.
- Halloween links to Halloween web sites
- This year's largest pumpkin
- Pumpkin carving contests
- Pumpkin production statistics and numbers
- Can't get a real pumpkin? Try carving a virtual pumpkin!
- Resources to grow pumpkins commercially or starting a pumpkin patch
Our other free, informative sites you may like:
EHSO.com - Environmental health and safety information and guidance for the home
ConsumerFraudReporting.org - Information about identity theft, frauds and scams how to report them and how to protect your identity.
FitnessAndHealthScience.org - Practical fitness, health and diet information that works.
Our listings come from a variety of sources: consumers writing in to recommend a farm, the farmer's themselves and state agriculture departments. We update and add listings every day. Of course, we're always looking for more to add, so we welcome your recommendations! Customers can recommend a farm here and farmers can add (or update/correct) their own farm's listing by clicking here! And journalists looking for information for a story about pick-your-own farms or home canning should see this media resources page for more information.
Preppers will find this page of home food preservation for preppers useful!
Surprise Lemon Bread
At Ostara, the earth is waking up in anticipation of Spring. and it's not uncommon to find small treasures peeking out of the ground at us. Green shoots appear from the mud, and bright flowers appear where there was nothing the day before. This easy "surprise bread" reflects the theme of re-emergence, and you can put it together easily by using a pre-packaged lemon poppy seed bread mix. Add small treasures to the mix, as well as a few edible additions, and you'll have a real treat on your hands for your Ostara celebration.
- 1 package Lemon Poppy Seed Bread mix (or your favorite lemon bread recipe)
- Ingredients to prepare bread as directed
- 1/2 C golden raisins
- 1 Tbsp orange zest
- 1/2 C dried cranberries
- Non-meltable goodies to add into the bread, such as:
- A shiny coin
- A piece of gold or silver jewelry
- A ring
- A polished crystal
- Vanilla ice cream
Prepare the bread mix as directed. Once it's all mixed together, add in the golden raisins, the orange zest, and the cranberries. Finally, fold in a few small treasures, such as a ring, a cleaned coin, or a polished crystal. Be sure you select items that won't melt when you bake it in the oven!
Bake as directed on the package, and then remove from oven. Allow to cool. If you like, top with powdered sugar or your favorite glaze.
To serve, slice off pieces, keeping an eye out for the hidden treasures (be sure to warn your guests to prevent choking hazards!). Top each slice off with a scoop of vanilla ice cream.
This dessert bread can be used as a snack or appetizer, or you can incorporate it into your Cakes and Ale ceremony, if you include that as part of your Ostara rituals.
Safety tip: If you're serving this bread to small children, you may want to omit baking anything into the inside of the bread — put larger, non-chokable items on the plate beside the bread as a much safer special treat!
Things to do in Illinois during fall
- Starting at the northern part of our state, Galena is a gorgeous fall color destination and a perfect way to view the colors on the rolling hills of Galena is via a Hot Air Balloon ride - Galena on the Fly
- Or take a video while you speed over the trees in the Tapley Woods on a Zip Line Tour, Long Hollow Canopy Tour. You'll reach heights of 75 feet and get that bird's eye view.
- Alton Hauntings Tour - this tour offers a spine-tingling trip to the unknown, taking visitors to the haunted sites in one of America's most haunted towns. Freak out your followers with creepy photos.
The Adventure Traveler
- There are some incredible bike trails and renowned areas for serious bicyclists here in Illinois, and fall is a great time to get out and take these scenic routes. The Great River Road in Illinois winds for 550 miles along the Mississippi River and the bluffs near the western side of Illinois.
- Believe it or not, there are some pretty significant areas for scaling up large cliffs and bluffs in Illinois and the mild fall weather makes it an ideal time for a climb. Head to Pere Marquette State Park near Grafton Illinois and capture those fall colors and river views from one of the most gorgeous vistas in Illinois. People won't believe this spot is in Illinois.
- Not far from Chicago, right along the North Shore is a hidden gem for canoeing, kayaking, fishing or biking - the Skokie Lagoons. You can rent a canoe or kayak (or bring your own) right there and set sail to see the fall colors changing along the water. They even do sunset dinner cruises, paddle around, then they set up dinner for your group along the water.
- Fall means chili. And Illinois has one of the most top rated Chili - voted #2 chili spot in the country - The Chili Parlor in Springfield.
- We love to celebrate our own Illinois makers, and many Illinois Made brewers offer fall flavored micro brews and
Scorched Earth Brewing Company - Algonquin
Crypt Keeper (Imperial Pumpkin Porter)
Whiskey Acres - DeKalb
Apple Flavored Corn Whiskey - a young whiskey made with fresh apples, perfect for that fall cocktail
Around the Roman Table
In addition to a wealth of material about culinary customs and techniques in ancient Rome, Patrick Faas translated more than 150 Roman recipes and reconstructed them for the modern cook. Here are eight recipes from from the book&mdashfrom salad to dessert.
Columella's writings suggest that Roman salads were a match for our own in richness and imagination:
Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.
Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix)
A wonderful salad, unusual for the lack of salt (perhaps the cheese was salty enough), and that Columella crushes the ingredients in the mortar.
100g fresh mint (and/or pennyroyal)
50g fresh coriander
50g fresh parsley
1 small leek
a sprig of fresh thyme
200g salted fresh cheese
Follow Columella's method for this salad using the ingredients listed.
In other salad recipes Columella adds nuts, which might not be a bad idea with this one.
Apart from lettuce and rocket many plants were eaten raw&mdashwatercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs.
Soft-Boiled Eggs in Pine-Nut Sauce
In ovis hapalis: piper, ligustcum, nucleos infusos. Suffundes mel, acetum liquamine temperabis.
For soft-boiled eggs: pepper, soaked pine nuts. Add honey and vinegar and mix with garum. (Apicius, 329)
200g pine nuts
2 teaspoons ground pepper
1 teaspoon honey
4 tablespoons garum or anchovy paste
Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and garum. Heat the sauce in a bain-marie. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.
This recipe can be adapted easily to other eggs, such as quail's eggs. In that case keep an eye on the cooking-time: a quail's egg will be firm in 1 minute.
Lentils with Coriander
Aliter lenticulam: coquis. Cum despumaverit porrum et coriandrum viride supermittis. (Teres) coriandri semen, puleium, laseris radicem, semen mentae et rutae, suffundis acetum, adicies mel, liquamine, aceto, defrito temperabis, adicies oleum, agitabis, si quid opus fuerit, mittis. Amulo obligas, insuper oleum viride mittis, piper aspargis et inferes.
Another lentil recipe. Boil them. When they have foamed, add leeks and green coriander. [Crush] coriander seed, pennyroyal, laser root, mint seed and rue seed. Moisten with vinegar, add honey, garum, vinegar, mix in a little defrutum, add oil and stir. Add extra as required. Bind with amulum, drizzle with green oil and sprinkle with pepper. Serve. (Apicius, 192)
2 litres water
1 leek, trimmed, washed and finely chopped
75g fresh coriander
5g coriander seed
3g peppercorns, plus extra for finishing the dish
3g mint seed
3g rue seed
75g fresh pennyroyal, or mint
Wash the lentils and put them into a saucepan with 2 litres of cold water. Bring to the boil, and skim off the scum. When the water has cleared, add the leek and half of the fresh coriander. Grind the spices and the other herbs, and add them with the garum, vinegar and defrutum to the pan. Let the lentils simmer until they are almost cooked. Check the pan every now and then to ensure that the water has not evaporated. At the last minute add the olive oil, the freshly ground pepper and the remainder of the chopped coriander.
Roast Wild Boar
Aper ita conditur: spogiatur, et sic aspergitur ei sal et cuminum frictum, et sic manet. Alia die mittitur in furnum. Cum coctus fuerit perfundutur piper tritum, condimentum aprunum, mel, liquamen, caroenum et passum.
Boar is cooked like this: sponge it clean and sprinkle with salt and roast cumin. Leave to stand. The following day, roast it in the oven. When it is done, scatter with ground pepper and pour on the juice of the boar, honey, liquamen, caroenum, and passum. (Apicius, 330)
For this you would need a very large oven, or a very small boar, but the recipe is equally successful with the boar jointed. Remove the bristles and skin, then scatter over it plenty of sea salt, crushed pepper and coarsely ground roasted cumin. Leave it in the refrigerator for 2-3 days, turning it occasionally.
Wild boar can be dry, so wrap it in slices of bacon before you roast it. At the very least wrap it in pork caul. Then put it into the oven at its highest setting and allow it to brown for 10 minutes. Reduce the oven temperature to 180°C/350°F/Gas 4, and continue to roast for 2 hours per kg, basting regularly.
Meanwhile prepare the sauce. To make caroenum, reduce 500ml wine to 200ml. Add 2 tablespoons of honey, 100ml passum, or dessert wine, and salt or garum to taste. Take the meat out of the oven and leave it to rest while you finish the sauce. Pour off the fat from the roasting tin, then deglaze it with the wine and the honey mixture. Pour this into a saucepan, add the roasting juices, and fat to taste.
Carve the boar into thin slices at the table, and serve the sweet sauce separately.
Until the 1980s the ostrich was considered as exotic as an elephant, but since then it has become available in supermarkets. Cooking a whole ostrich is an enormous task, but Apicius provides a recipe for ostrich:
In struthione elixo: piper, mentam, cuminum assume, apii semen, dactylos vel caryotas, mel, acetum, passum, liquamen, et oleum modice et in caccabo facies ut bulliat. Amulo obligas, et sic partes struthionis in lance perfundis, ete desuper piper aspargis. Si autem in condituram coquere volueris, alicam addis.
For boiled ostrich: pepper, mint, roast cumin, celery seed, dates or Jericho dates, honey, vinegar, passum, garum, a little oil. Put these in the pot and bring to the boil. Bind with amulum, pour over the pieces of ostrich in a serving dish and sprinkle with pepper. If you wish to cook the ostrich in the sauce, add alica. (Apicius, 212)
You may prefer to roast or fry your ostrich, rather than boil it. Whichever method you choose, this sauce goes with it well. For 500g ostrich pieces, fried or boiled, you will need:
2 teaspoon flour
2 tablespoons olive oil
300ml passum (dessert wine)
1 tablespoon roast cumin seeds
1 teaspoon celery seeds
3 pitted candied dates
3 tablespoons garum or a 50g tin of anchovies
1 teaspoon peppercorns
2 tablespoons fresh chopped mint
1 teaspoon honey
3 tablespoons strong vinegar
Make a roux with the flour and 1 tablespoon of the olive oil, add the passum, and continue to stir until the sauce is smooth. Pound together in the following order: the cumin, celery seeds, dates, garum or anchovies, peppercorns, chopped mint, the remaining olive oil, the honey, and vinegar. Add this to the thickened wine sauce. Then stir in the ostrich pieces and let them heat through in the sauce.
Ius in cordula assa: piper, ligustcum, mentam, cepam, aceti modicum et oleum.
Sauce for roast tuna: pepper, lovage, mint, onion, a little vinegar, and oil. (Apicius, 435)
3 tablespoons strong vinegar
2 tablespoons garum, or vinegar with anchovy paste
9 tablespoons olive oil
4 finely chopped shallots
1 teaspoon pepper
1 teaspoon lovage seeds
25g fresh mint
Put all of the vinaigrette ingredients into a jar and shake well to blend them together.
Brush your tuna fillets with oil, pepper and salt, then grill them on one side over a hot barbecue. Turn them and brush the roasted side with the vinaigrette. Repeat. The tuna flesh should be pink inside so don't let it overcook. Serve with the remains of the vinaigrette.
Fried Veal Escalope with Raisins
Vitella fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum.
Fried veal: pepper, lovage, celery seed, cumin, oregano, dried onion, raisins, honey, vinegar, wine garum, oil, defrutum. (Apicius, 335)
¼ teaspoon cumin
½ teaspoon celery seed
1 teaspoon peppercorns
½ teaspoon dried oregano
1 tablespoon lovage
1 tablespoon dried onion
1 teaspoon defrutum
1 teaspoon honey
2 tablespoons white raisins
300ml dry white wine
1 dash vinegar
1 dash garum
Pound the cumin and the celery seed in powder, then grind the peppercorns. Mix all the ingredients together and leave the raisins to macerate for at least a few hours and up to a day. Beat the veal fillets with a rolling-pin or meat-tenderizer, until they are flattened. For Roman authenticity, the escalopes should be cut into small pieces or strips after frying&mdashthey didn't use knives at table. Sprinkle with salt and pepper, then fry briefly on both sides in a hot pan with a little olive oil. Remove the veal from the pan. Put the sauce mixture, let it reduce, then pour it over veal and serve immediately.
Patina versatilis vice dulcis: nucleos pineos, nuces fractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo, versas in discum.
Try patina as dessert: roast pine nuts, peeled and chopped nuts. Add honey, pepper, garum, milk, eggs, a little undiluted wine, and oil. Pour on to a plate. (Apicius, 136)
400g crushed nuts&mdashalmonds, walnuts or pistachios
200g pine nuts
100ml dessert wine
100ml full-fat sheep's milk
1 teaspoon salt or garum
Preheat the oven to 240°C/475°F/Gas 9.
Place the chopped nuts and the whole pine nuts in an oven dish and roast until they have turned golden. Reduce the oven temperature to 200°C/400°F/Gas 6. Mix the honey and the wine in a pan and bring to the boil, then cook until the wine has evaporated. Add the nuts and pine nuts to the honey and leave it to cool. Beat the eggs with the milk, salt or garum and pepper. Then stir the honey and nut mixture into the eggs. Oil an oven dish and pour in the nut mixture. Seal the tin with silver foil and place it in roasting tin filled about a third deep with water. Bake for about 25 minutes until the pudding is firm. Take it out and when it is cold put it into the fridge to chill. To serve, tip the tart on to a plate and pour over some boiled honey.
Jungle Jim’s Recipes
There are lots of recipe sites out there. But where can you get recipes and all the ingredients? Only at Jungle Jim’s!
We have put together a collection of recipes using some of our unusual, as well as common, products. Want to try alligator? We have a recipe! How about pheasant or crawfish? Durian or mangos? We have recipes! Here is your chance to try some of the unusual products you see while shopping, as well as look for a few twists on well known recipes.
Our Cooking School tests all their recipes in their kitchen, so you know they’ll work! They also sample every recipe and only add the most delicious dishes. Look for the Cooking School icon to view their favorites! Other recipes are from our demo department, managers and other employees. Some are even family recipes that have been enjoyed at dinner tables for generations.
We hope that the recipes give you a different way to look at food we have here at Jungle Jim’s, helping you expand your food horizons and enjoy all the different flavors and textures found around the world.