Lettuce and Roasted Red Pepper Patina

½ envelope dry onion soup mix

¼ teaspoon basil leaves

½ tablespoon garum

½ jar roasted red peppers packed in oil, undrained

2 tablespoons caroenum

4 ounces sour cream

½ tablespoon olive oil

⅛ teaspoon oregano

Black pepper to taste

1½ bunches romaine lettuce

Water

2 eggs

1. In food processor or blender, combine soup mix, basil, garum, peppers, caroenum, sour cream, oil, oregano, and black pepper; blend until smooth.
2. Coarsely chop lettuce and heat it in a pan with pepper mixture; add water while cooking to keep the pan wet but do not add too much water.
3. Meanwhile, beat the eggs. Add them to the mixture and finish cooking in the oven.

Cheese, Egg, and Kalamata Bruschetta

½ teaspoon garum or oenogarum

2 garlic cloves, pressed for their juice

¼ cup sliced pitted kalamata olives

2 tablespoons extra-virgin olive oil

Black pepper to taste

½ sour french baguette, sliced

2 cloves garlic

3 ounces feta cheese, cut into slices

2 hard-boiled eggs, sliced

1 tablespoon chopped basil

1. Mix garum, garlic juice, olives, 1 tablespoon oil, and pepper together.
2. Toast or grill bread, then rub all over with garlic coves while still hot. Drizzle bread on one side with remaining oil, then top each piece with a slice of cheese, egg slices, and olive mixture. Garnish with basil and serve.

Drunken Spinach Dip

½ small can water chestnuts

½ package frozen spinach, defrosted

¼ small onion

½ teaspoon cornstarch

½ cup dry wine, divided

1 egg yolk

½ teaspoon vinegar

½ cup mayonnaise

½ teaspoon garum

½ 16-ounce sour cream

½ tablespoon olive oil

½ package dry vegetable soup mix

½ tablespoon total lovage, cumin, coriander, and mint

Pepper to taste

1. Drain thawed chestnuts and frozen spinach well. Chop chestnuts, onion, and spinach in a food processor.
2. Dissolve cornstarch in 2 tablespoons wine; put aside. Beat egg yolk with vinegar, mayonnaise, garum, sour cream, oil, soup mix, and remaining wine. Add spinach mixture, herbs, and pepper and mix well; cook for 10 minutes over low heat. As soon as dip begins to bubble, add the prepared starchy wine; mix well.
3. Hollow out center of round loaf of french bread. Cut loaf of french brad into 1-inch cubes. Spoon dip into center of round loaf just before serving with bread cubes.

Ancestral Cuisine

Course #3:

1. Pink Sweet-and-Savory Spread
2. Deviled Eggs with Dates and Dill
3. Artichoke-Prune-Parmesan Bruschetta
4. Artichoke, Olive, Myrtle, and Pepper Sauce
5. Green Artichoke Nibbles
6. Drunken Spinach Dip
7. Cheese, Egg, and Kalamata Bruschetta
8. Lettuce and Roasted Red Pepper Patina

Green Artichoke Nibbles

1 6-ounce jar marinate artichoke hearts

3 pitted dates

½ small onion, finely chopped

1 clove garlic

1 medium bunch + 1 tablespoon parsley, minced, divided

2 tablespoons Italian bread crumbs

½ bay leaf

Pinch each of caraway, cumin, and mixed aromatic herbs

⅛ teaspoon salt

½ sprig lavender

½ tablespoon vinegar

⅛ tablespoon pepper

1 tablespoon olive oil

½ teaspoon honey

⅛ teaspoon oregano

½ teaspoon garum

½ tablespoon wine

⅛ teaspoon Tabasco sauce

2 eggs

¼ pound sharp cheddar cheese, shredded

1. Chop artichokes and dates, reserving half of liquid from artichokes.
2. Add reserved liquid to frying pan. Add onion and garlic to frying pan and sauté until onion is limp (about 5 minutes).
3. Using a blender, mix dates, bunch parsley, bread crumbs, bay leaf, herbs, salt, lavender, vinegar, pepper, olive oil, honey, oregano, garum, wine, and hot sauce.
4. In a bowl, beat eggs with a fork. Stir in herb mixture, onion mixture, artichokes, remaining parsley, and cheese. Turn into a lightly oiled 8x13 cookie sheet. Bake at 325º for 30 minutes. Let cool in pan. Cut into 1-inch squares. Refrigerate in an airtight container layered with wax paper. Serve on platter cold with toothpicks.

Artichoke, Olive, Myrtle, and Pepper Sauce

½ package frozen artichoke hearts

½ large red bell pepper

2 ounces small button mushrooms

½ small onion

6 tablespoons pitted kalamata olives

4½ tablespoons olive oil

½ teaspoon cumin

1 tablespoon chopped fresh basil

¼ teaspoon pepper

1½ teaspoons minced garlic

½ teaspoon honey

1½ tablespoons red wine vinegar

½ teaspoon garum

½ tablespoon chopped Italian parsley

½ teaspoon dijon mustard

3 pitted myrtle berries

Salt and pepper, to taste

½ cup defrutum, divided

½ teaspoon cornstarch

1. Wash all fresh ingredients well. Prepare artichoke hearts, thaw, drain well, and half lengthwise. Cut bell pepper into matchstick-size strips. Trim and quarter the mushrooms. Slice the onion thin. Take olives and quarter lengthwise.
2. Whisk oil, cumin, basil, pepper, garlic, honey, vinegar, garum, parsley, and mustard in large bowl. Add vegetables, olives, and berries. Toss to coat; season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally.
3. Place mixture in casserole and crush together with half of the defrutum. Cook on stove for approximately 10 minutes, reducing it a bit. Meanwhile, dissolve the starch in the remaining defrutum. Add this to the sauce and cook a further 10 minutes.

Artichoke-Prune-Parmesan Bruschetta

5 ounces (150 grams) pitted prunes

½ cup dry white wine

Pinch each of cumin, lovage, and rue seeds

1 teaspoon pepper

½ jar marinated artichoke hearts, drained, chopped

¼ teaspoon vinegar

¼ cup parmesan cheese, grated

¼ cup honeyed wine

1 bunch each, oregano and thyme

2½ tablespoons mayonnaise

1 french baguette, sliced

1. Preheat broiler.
2. Plump the prunes in water; cook them with the wine and herbs. When the prunes start to disintegrate, add the artichokes, vinegar, cheese, and honeyed wine. Tie together a bouquet of thyme and oregano; use the bouquet like a spoon to stir in mayonnaise.
3. Top bread rounds with spread. Arrange bruschetta on a baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.