How To make Cato's Cheese Bread
1 c Feta cheese, drained,
Crumbled, and packed into The measuring cup 1/2 c Unbleached, all-purpose
Flour 1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized mixing bowl.
Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form
two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops
with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior).
How To make Cato's Cheese Bread's Videos
Episode 3 Roman cheesecake Libum #1
Here we are at last with episode 3 This is the first of two films about libum- the sacrificial cake of cheese eggs and flour, from the recipe in Cato (75). It could be both an offering to the gods, when it was rather dense and worthy and also, when baked fresh and with a greater ratio of cheese and egg to flour, as a delicate dinner sweet. Apologies for delayed up load. I had hoped to be able to upload a film each week but that has proved impossible, not least because I rely on Rod to edit and create the wonderful effects. I hope you enjoy the credits, he has worked hard making my garden look tidy and lovely when in reality it is typical of any autumn garden i.e. a mess. Let me also introduce you to Zeus - our beautiful mad collie - chasing his tail in the credits. I have also been dealing with 1st proofs of my next book too so rather preoccupied, but they have gone at last and I can concentrate on Roman cooking again. Don't forget to look for the blog post associated with this film on the web site: It will be posted on Friday 23rd. Also do please make requests of recipes that I can cook on the Roman hob.
Cato Corner Farm's Award Winning Cheese
Liz MacAlister and her son Mark Gillman produce award winning artisanal cheeses from the raw milk of their herd of forty cows.
They develop and use their own recipes, cut curds, drop the cheese into molds, press and cave age the dozen varieties they sell.
Their Colchester farm, Cato Corner, now sustains itself on cheese-making the old fashioned way.. By hand. Distributed by Tubemogul.
Cato Corner Farm - On Affinage
Mark Gilman of Cato Corner Farm in Colchester, CT explains the affinage, or aging and ripening processes, of his cheese
Moretum and Hapalos Artos - Ancient Greek Bread
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Today we prepare ancient Roman moretum from Columella's De Re Rustica and hapalos artos, an ancient Greek bread from Athenaeus' Deipnosophists.
Ingredients
For the bread
flour
olive oil
milk
yeast
salt
For the moretum
cheese
pine nuts
white wine vinegar
olive oil
white pepper
aromatic herbs (oregano, savory, pennyroyal, thyme)
Artolaganon
Gastris
Poppy-seed bread
Moretum from the Appendix Vergiliana
Cato’s olives and epityrum
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#moretum #ancientromanrecipe #ancientgreekrecipe #ancientrome
Roll Ups - Cato's Kitchen
If you've tried the Breadcase Savouries and enjoyed them, you'll love these Crunchy Rollups! They're made with the same ingredients, but because you use the whole slice instead of just a circle of bread you get an even bigger snack!
My mum used to make these for my sister and I, too, and we'd often take them in our school lunchboxes or use them as an afterschool snack.
Try these and the Breadcase Savouries and tell me which ones you prefer xox
Bread Making Secrets from the Ghost of Cato the Elder - The Rise of Bread
We are joined by Cato the Elder in our pursuit of (ancient) Roman bread. Pluto allowed him to come and visit us for a quick consultation on making kneaded bread and little grape must rolls.
Instructions for making a period appropriate starter:
Website: intaberna.co.uk
SOURCES:
Faas, Patrick. Around the Roman Table, MacMillan, 1994.
Rubel, William. Bread: A Global History, Reaktion Books LTD, 2011.
Cato the Elder. De Agri Cultura
Pliny the Elder, Naturalis historia
(this is the website for people who want to cook like Romans!)
MUSIC CREDITS:
Folk Round by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
Many thanks to Bram V for portraying Cato.
#history #comedy #ghosts