For my regular visitors, if you find that this blog hasn't been updating much lately, chances are pretty good I've been spending my writing energy on my companion blog. Feel free to pop over to Moving On, and see what else has been going on.

Friday, August 15, 2008

From the Philosopher's Kitchen

One of the cookbooks I'd borrowed a while back was The Philosopher's Kitchen, which recreated recipes from ancient Rome and Greece. We'll be borrowing it again, soon!

Eldest wrote out this recipe that she wants to try, though she neglected to write out the title. We're still looking for the raspberry vinegar (though I've got red wine vinegar to use, if we can't find it), and some other types of mushrooms. Once we do, I'll be sure to write how it turned out.

1/4 cup extra virgin olive oil
3 Tbsp raspberry vinegar
salt and fresh milled pepper
2 cups very thinly sliced assorted mushrooms
3/4 cup assorted fresh herbs, such as basil, mint and parsley
2 Tbsp finely chopped pistachio nuts

She didn't write out instructions, either. I imagine it's just all tossed together.

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