Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The... (47 page)
Authors: Sally Fallon,Pat Connolly,Phd. Mary G. Enig
Tags: #Non-Fiction, #Reference, #Science, #Health
Our recipes for hors d'oeurves and dips derive from a variety of ethnic traditions and feature fresh, unprocessed ingredients, with an emphasis on fish eggs—roe and caviar. Fish eggs are valued by traditional peoples throughout the world for their ability to prevent problems of the thyroid gland, promote fertility, and nourish pregnant women and growing children. Although they come under the category of "gourmet," fish roe can serve as a basis for everyday snacks and lunchtime fare.
If you tolerate milk products, we also recommend our
cream cheese-flax spreads
as a delicious and synergistic combination of omega-3 fatty acids, saturated fats and sulphur-containing proteins.
TARAMOSALATA
(Greek Roe Spread)
Serves 12
1 pound smoked whole cod roe, casing removed (available at Middle Eastern markets, often canned or in jars)
½ cup
piima cream
or
creme fraiche1 clove garlic, mashed
juice of ½ lemon
¼ teaspoon pepper
½ cup extra virgin olive oil
Use this delicious pink cream to spread on toasts, to fill celery, or serve in a crock with
whole grain crackers
or
triangle croutons
.Place roe, cream, garlic, lemon juice and pepper in food processor and process until smooth. Using the attachment for adding oil, add the olive oil drop by drop with the motor running to form a thick, mayonnaise-like emulsion. Chill several hours.
Variation: Budget Roe Spread
Use
1 pound raw fish roe, casing removed
, from any kind of fish, rather than smoked cod roe and add
sea salt
to taste. High-nutrient roe can often be obtained in season at very low cost from a good fish merchant.
SALMON EGG TOASTS
Serves 2-4
2 ounces fresh salmon eggs
2-4 slices whole grain bread
2 tablespoons butter 1 tablespoon fresh dill, chopped
Toast bread and spread liberally with butter. Spread salmon eggs on toast and sprinkle with chopped dill.
When it is recognized that in the Sierra the available water is largely that provided to the streams from the melting snows and from rains in the rainy season, it will be realized that these sources of fresh water could not provide the liberal quantity of iodine essential for human growth and development. It was, accordingly, a matter of great interest to discover that these Indians used regularly dried fish eggs from the sea. Commerce in these dried foods is carried on today as it no doubt has been for centuries. When I inquired of them why they used this material, they explained that it was necessary to maintain the fertility of their women. I was informed also that every exchange depot and market carried these dried fish eggs so that they were always available. Another sea product of very great importance, and one which was universally available, was dried kelp. Upon inquiry I learned that the Indians used it so that they would not get "big necks" like the whites. The kelp provided a very rich source of iodine as well as of copper which is very important to them in the utilization of iron for building an exceptionally efficient quality of blood for carrying oxygen liberally at those high altitudes. An important part of their dietary consists today as in the past of potatoes which are gathered and frozen, dried and powdered, and preserved in the powdered form. This powder is used in soups with llama meat and other products. Weston Price, DDS
Nutrition and Physical Degeneration
There is more simplicity in the man who eats caviar on impulse than in the man who eats grapenuts on principle.
G. K. Chesterton
ANCHOVY TOASTS
Makes 1 dozen
Spread croutons with anchovy paste and decorate each with optional 2 or 3 salmon eggs.
MACKEREL SPREAD
Makes 1½ cups
Blend mackerel or herring, cultured cream and lemon juice in food processor. Season to taste. Serve with
whole grain crackers
or
triangle croutons
. For adventurous eaters!
SALMON SPREAD
Makes 2 cups
1 cup cooked fresh salmon
1 small onion, grated
¾ cup
piima cream
or
creme fraichejuice of 1 lemon
1 tablespoon capers, drained, rinsed and dried with paper towels
dash cayenne pepper
sea salt and pepper
Blend salmon, onion, cultured cream, lemon juice and capers together in food processor. Season to taste. Spread on
whole grain crackers
or toast.Variation: Salmon Stuffed Endive Leaves
Place a small spoonful salmon spread in the hollow of
30 endive leaves
. Garnish with
sprigs of fresh dill.
The hardy folk of the Northern Isles feasted on "made-dishes." They had
strubba
—coagulated milk whipped to consistency of cream.
Klokks
was new milk simmered until clotted and flavored with cinnamon and sugar.
Kirn
mill was a curd of buttermilk with mill-gruel.
Blaund
was whey of
bleddik
or buttermilk.
Hungmill
was cream hung in a bag, like cream cheese.
Klabba
was junket set thick by action of
yearmin
(rennet).
Eusteen
was hot milk reduced by sherry to curd and whey.
Pramm
was cold milk mixed with meal, a dish for bairn or beggar.
Eggaloorie
was salt, eggs and milk boiled.
Da pukkle
was oats, called
bursteen
when ground.
Virpa
was a brew made of corn husks. A very popular dish was
knocket
made of corn, cracked wheat or groats boiled with kale and pork. At Christmas they had
Yule-brunies
or rye cakes.
Ploy-skonn
was a shortbread. The dairy and vegetable products were enhanced with
slott
, fish roe beaten to cream with flour and salt added, or with
stapp
, a mixture of fish heads with liver. Special palates were pleased with
kiossed heeds,
fish heads which had become gamey. At Christmas and at embarking on perilous voyages they had
whipkill
, egg yolks with sugar beaten with cream and enforced with potent spirit.
Orkney and Shetland Miscellany
SHRIMP SPREAD
Makes ½ cup
Mix shrimp butter with dill and season to taste. Serve with
whole grain crackers
or
round croutons
.
SHRIMP PLATTER
Serves 24
48 large cooked shrimp, shells removed
Place shrimp paste or cocktail sauce in a bowl in the center of a large round platter. Arrange shrimp around the bowl and serve.
Myth: | Vitamin B |
Truth: | Vitamin B |
CREAM CHEESE-FLAX SPREAD
Makes 1 cup
1 cup cream cheese
Whey and Cream Cheese
, softened2 tablespoons expeller-expressed flax oil
Use a food processor to mix cheese with flax oil. Place in a crock or serving bowl. Cover and chill well. Serve with sourdough bread or
whole grain crackers
.Variation: Herbed Cheese Spread
Add
1 tablespoon fresh herbs, finely minced.Variation: Pepper Cheese Spread
Add
1 tablespoon cracked pepper.Variation: Garlic Cheese Spread
Add
2 garlic cloves, peeled and mashedVariation: Smoked Salmon Spread
Pulse
2 ounces smoked salmon
in the food processor. Blend in cream cheese, flax oil,
1 tablespoon fresh dill, chopped
and
1 tablespoon chives, chopped.
STUFFED ENDIVE LEAVES
Serves 15-30
30 Belgian endive leaves
¾ cup radish, finely diced
¾ cup celery, finely diced
2 tablespoons
piima cream
or
creme fraiche2 tablespoons homemade cream cheese
Whey and Cream Cheese
, softened1 teaspoon expeller-expressed flax oil
1-2 teaspoons lemon juice
¼ teaspoon pepper
30 tiny watercress sprigs