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Columbus Day; Old World Favorites
with Roots in the New World
In 1492 under commission to Queen Isabella of Spain Christopher
Columbus took three ships and sailed West in search of a shorter
route to the Orient. Spices from foreign lands were an influential
force in the royal kitchens of the Renaissance and an essential
part of the European economy. The country that could corner the
market on cloves, pepper, saffron, grains of paradise and other
exotic spices would become a world force.
Although Columbus failed in his attempt to find a westward route
to the riches of the Orient, in the end he discovered something
far more precious. A cornucopia of food products that would become
the staples of the European diet awaited him in the New World.
Turkey, tomatoes, peppers, chocolate, pineapples,
new varieties of squash and beans, vanilla, allspice, coffee,
bananas, avocados, cashews and cranberries are just a few of the
foods unknown in Europe until after the Columbus voyage. At first
some of these new foodstuffs were viewed with suspicion. Others,
like the turkey, were almost immediately incorporated into European
cuisine.
Potatoes were also a New World crop. The first recorded European
potato recipe is in Marx Rumpolt's German cookbook "Ein neu
Kochbuch published in 1581. He calls the recipe "Erdtepffel".
When you eat this rich soup you will discover why the potato quickly
spread across Europe filling the stomachs and the larders of so
many countries.
If you feel adventurous try this recipe with sweet potatoes. They
are closer to the original New World potato than the modern Irish
white potato.
Earthapple Soup
1/4 pound smoked ham, cubed 2 cups milk
1 tablespoon vegetable oil 2 cups half and half
3 pounds potatoes, peeled and cubed salt and pepper to taste
In a large pot, over medium high heat, sauté
the ham in the vegetable oil until slightly browned. Add the potatoes
to the pot and toss with the ham.
Turn down the heat and pour the milk and half and half over the
potato and ham mixture. Simmer over low heat until the potatoes
are soft. Approximately one hour.
Serve hot. Add salt and pepper to taste. Serves 4 to 6.
Maize is an ancient grain. The oldest sample of
maize was found in a cave in New Mexico and has been radio carbon
dated at 5,600 years old. Native Americans cultivated over 700
varieties of maize. During his voyage to the New World Columbus
was greeted in the West Indies by Islanders wearing headdresses
and jewelry made from the popcorn variety of maize.
Although the Europeans used the term corn to describe
many different grains American maize was not brought to Europe
until after the discovery of the Americas. Corn arrived in Europe
to mixed reviews. In France it is still considered by some to
be pig food but in Italy, polenta (corn meal porridge), has become
one a national dish.
In the American south and mid-west corn, and corn products, are
an essential part of the diet. Grits, hushpuppies, corndogs, and
cornbread are all foods I was unfamiliar with until I met my wife
and her family from West Virginia. Warm cornbread with butter
and honey has to be one of the true American delicacies. My mother-in-law
passed her corn bread recipe down to her daughter who added her
own unique twist to it. Lori no longer puts any oil or eggs in
this recipe but they can be added back in if you are not watching
fat grams.
Mexican Corn Bread
1 1/4 cup corn meal 1 small onion, chopped
1 cup flour 1 jalapino pepper, chopped
1 teaspoon baking powder 1 cup jack cheese, shredded
1 tomato, chopped salt and pepper to taste
1 red pepper, chopped buttermilk, to moisten
1 green pepper, chopped
Pre-heat oven to 350 degrees.
In a large bowl combine dry ingredients. Add tomato, peppers,
onion and cheese mix with dry ingredients. Add enough buttermilk
to moisten. Add salt and pepper to taste.
Pour the batter into a black iron skillet.
Bake for 30 minutes or until golden brown. Serve hot. Makes 8
pie shaped slices.
Food is life. May the plenty of your table truly
be a vast repast.
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