Paula Marcoux smiled Plymouth, Massachusetts placed image available in this August 2013 by Keller + Keller.
REUTERS / Keller + Keller / Document Reuters
(Reuters) - For the archaeologist and historian Paula Marcoux food, the company began from the kitchen, as he was almost two million years: with a fire and a stick.
Fish and meat loaves and vegetables, 100 odd recipes in the first book of Marcoux, "Cooking with Fire" serve as a practical guide to cooking techniques often old and sometimes forgotten.
"The flavors are much better," Marcoux, who said instructs the reader in the use of sticks, skewer, skewers and grills and stoves, masonry and coal beds.
"Even if it seems that you are just a little boiling, there is much more that goes into the kitchen when you are cooking with fire," he said.
The 53-year-old, who lives in Plymouth, Massachusetts spoke of recovery session in the past about the joys fireplace, either bread in a wood stove, a slow roasted pork loin pin homemade cheese or toast in an urban home.
Q: Why did you write this book?
A: (fire) is the basic element that cooked all of our food until recently, and went so fast. I hope that people will give you the confidence to try things.
Q: Where are the recipes come from?
A: You are accumulated worldwide, but actually the people I met to represent disadvantages and flavors that I love. Some are friends and others that I invented. They are only in the service of helping people deal with these techniques.
Q: The better the food tastes when cooked over an open fire?
A: The flavors are much better. And it's celebration, collaboration and experience a meal. You can not help to bring more people to cook with fire.
Q: How can city start cooking with fire?
A: You need someone who has a fireplace and is necessary to know to maintain this relationship. It is very difficult to go back and think of home as a decorative element in your home when you make a meal in itself, even if it's just an appetizer. In addition, some of these techniques on a beach or in a park can be made.
Q: What is easy for a beginner to try?
A: Put a cheese that melts on a long skewer and grill like a marshmallow over the coals until it starts nice and sweet and to make sticky. Have a piece of crusty bread ready to catch the drops, and some ingredients such as cucumbers or chutney or a good mustard. It's like a fondue in your own little slice of bread.
Scones with cream (actually eight):
10 ounces unbleached all-purpose flour
2 tablespoons sugar
1 tablespoon of baking soda
½ teaspoon kosher salt
2 ½ ounces (5 tablespoons) salted butter, cold
1 egg and 1 egg yolk
½ cup cream
Chopped ½ cup raisins or other dried fruit to the size of raisins
First establish a working disk device and a fire. You can use something a brick approaches, but a sheet of 10 inches or even a stove that works very well at low temperatures below. You can nest a heavy pan on a bed of coals, provided that the heat moistened with a pile of ashes.
Two. Flour, sugar, baking powder and salt in a bowl or food processor. Cut or rub in the butter until the flour resembles food. In another bowl, beat together egg and yellow, then beat in cream. Use a fork to gently mix the egg mixture into the flour mixture to go into raisins while stirring. Scratching, but not work in a ball.
Three. Preheat frying pan.
April. Floured work surface and the dough lightly scratch it. Tap gently on a cake for about 8-9 cm in diameter. With a knife or a bench scraper to cut the loaf into eight wedge pieces and transfer to the hot plate. (If you hear a sizzle, place the plate in a cool place or spread the coals and then reduce the heat.) Bake for 10-15 minutes on each side, peeking under the monitor and turn when nice and brown. Let cool a few minutes before serving.
(Editor Patricia Reaney and G Crosse)
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