Crazy Feasts. Dr. Marilyn Ekdahl Ravicz Ph.D.

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      1 teaspoon honey

      1 teaspoon crushed dried mint

      ½ teaspoon ground cumin

      ¼ teaspoon coriander seeds

      salt and pepper to taste

      Preheat oven to 350. Use a good brand of prepared large artichoke bottoms, rinse them, or make your own. Except for the olive oil, mix the remaining ingredients well, and partly crush the lentils to help meld the flavors. Do this step by hand or fork, but not in a blender.

      Fill the artichoke bottoms to heaping, and dribble a few drops of olive oil over them. Heat these for about 6 minutes in the oven to blend the flavors. They can be served hot, warm or at room temperature. Toasted pita bread wedges make a good side dish.

      Onion Chicken Appetizer

      7 chicken thighs, skinned and dusted with flour

      2 small to medium white onions, sliced thinly

      ½ cup dry white wine (or dry red wine if desired)

      ¼ cup chopped celery leaves (a few small stem pieces too. Use lovage if available)

      ½ cup chopped Greek style olives

      3 Tablespoons olive oil

      3 Tablespoons dry vermouth

      2 Tablespoons garum alternative of your choice

      2 teaspoons cornstarch (moistened with a bit of water)

      ½ teaspoon cumin (or asafetida from Middle-eastern or Indian markets)

      salt and pepper to taste on the chicken.

      Heat olive oil in a large skillet over a moderate to slightly higher sizzle. Brown the chicken thighs all over, remove and reserve. Lower the heat and sauté the onions until softened/transparent. Add the celery leaves near the end and stir. Set aside.

      Mix together the vermouth, garum, white wine, olives and spices and add to the skillet. Season the chicken thighs lightly and return to the skillet. Stir well, semi-cover and simmer slowly until done. Remove the chicken. Add moistened cornstarch little by little, whisking until the sauce thickens a little. Reheat the chicken if needed and serve on small plates.

      Pear Patina

      ‘Patinas’ are dishes which include eggs. They remain Mediterranean favorites to this day (cf. with Dalby & Grainger, p.125). In Roman times, patinas were often served as starters.

      2 pounds firm ripe (not overripe) pears (Bosc or Bartlett are fine)

      1 cup sweet dessert wine, or juice of choice

      ½ cup water

      ½ cup finely chopped almonds

      2 Tablespoons honey

      5 large eggs or 6 medium

      1 Tablespoon olive oil

      2 teaspoons wine or apple vinegar

      1 teaspoon cumin

      salt and white pepper to taste if necessary

      Peel, core and coarsely chop the pears. Cook pears in the wine and water until softened, turning them often. Purée the pears with their juice and reserve.

      Preheat oven to 375. Whisk the eggs until light and lemony in color and add cumin, nuts, honey, vinegar, salt and pepper.

      Fold this mixture into the puréed pears. Pour this patina into an oiled casserole and bake for about 25 minutes or until it sets. Serve hot or warm.

      Mensa Prima

      Duck with Prune Sauce

      1 large duck (5 or more lbs.) cut into serving pieces

      1½ cups of pitted prunes

      3 large turnips (more if small), cubed and cooked in water only until crisp

      1 medium white onion, finely chopped

      1 cup slightly sweetened wine (or add a dash of honey to a dry wine)

      2 Tablespoons chopped celery leaves, or 1 Tablespoon celery seeds, or the same amount of fresh chopped lovage if available)

      2 Tablespoons mild vinegar of your choice (I like apple or rice vinegar)

      1 Tablespoon garum

      1 teaspoon cumin

      salt and pepper to taste, and a little melted butter for the turnips

      Prepare the turnips first and set them aside, once cubed and lightly cooked.

      Heat olive oil in a deep skillet or casserole and brown duck parts on all sides. Add remaining ingredients except the prunes and turnips. Cover and cook slowly for 30 minutes, turning the duck pieces occasionally.

      Add the prunes, cover and cook for another 45 minutes until the duck is done. Use a meat thermometer to check, since duck joints may not move easily.

      Remove the duck, skim the sauce of most fat, and adjust the seasonings (neither too sour nor too sweet). Thicken the sauce with a bit of moistened cornstarch or breadcrumbs if needed. Add the duck parts, reheat and serve alongside the hot, lightly seasoned turnips, or a similar crisp root vegetable if preferred.

      Ham in Pastry

      1 vacuum packed small pre-cooked ham, c. 3 pounds, works best

      3½ cups all-purpose flour

      ½ pound dried figs (more if necessary, halved)

      3 Tablespoons honey

      2 Tablespoons red wine vinegar

      1 large egg slightly beaten

      1 Tablespoon salt

      enough olive oil to make a moist dough when mixed with flour

      enough sweet wine or fruit juice to soak and soften the figs

      salt and pepper to taste

      Plump the figs in warm wine or juice for about 30 minutes, drain and reserve. Prepare the pastry by mixing the salt, flour, and enough olive oil to form a moist but not sticky dough. If it is warm, cool the dough for several minutes in the refrigerator.

      Preheat oven to 375. Remove the jellied covering from the ham and deeply score it into diamond-shaped sections. Insert the figs into the scored intersections (use a wooden toothpick if necessary). Cover the ham with honey mixed with vinegar.

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