Heavenly Dinner
NOVEMBER 18, 2006 Listen to this Story
- Bible Food
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In their new book, "Cooking with the Bible: Biblical Food, Feasts, and Lore," authors Reverend Rusty Hesse and Anthony Chiffolo have researched 18 meals mentioned in the Scriptures, and examined how the food may have influenced the meaning of the text. The book includes menus and recipes for readers to recreate Biblical meals, with traditional and contemporary ingredients. Barbara Bogaev talks with the authors as they prepare a meal in Westchester, N.Y.
Notes from Host Barbara Bogaev
After the interview, I now have a recipe that I know will inspire my children because it sounds so repulsive: Locust Soup.
The recipe: "Start by trimming the small forelegs and the skinny part of the hind legs of the locusts... pull the heads off and discard." Yow. The recipe is adapted from another cookbook called "Unmentionable Cuisine." Locust soup is a charming anomaly though. Most of the food sounds delicious, and the book is full of insights into the ways that food can illuminate the meaning of biblical texts, or add to your understanding of biblical characters.
Speaking of locusts, I learned that John the Baptist didn't live on locusts and honey, he lived on honey and the fruit of the locust tree, carob. So he was pretty much eating brownies in the desert nonstop, according to my interviewees. He was like a toddler high on Sugar Crisp, flying on a glucose overdose. Co-author Reverend Rusty Hesse said that gave him a whole new appreciation of John's manic behavior. I also plan to try camel's milk, though the authors caution that it has a particularly strong flavor, and tastes best in yogurt form, or sweetened with sugar, saffron, and cardamom.
Chorba El Jourad (Locust Soup) from "A Meal in the Wilderness"
12-24 locusts
1 qt. water nutmeg to taste
Pepper, to taste
12 slices of bread
Butter
Rice or dumplings, as desired
Trim the small forelegs and the skinny part of the hind legs of the locusts. Pull the heads off and discard. Season the meat with nutmeg and black pepper, then plunge into boiling water for a few minutes.
Strain the locusts, keeping the broth. Pound the cooked locusts along with pieces of bread fried in butter and make a well-mixed paste.
Return the bread/locust paste to the stock. Simmer for about ten minutes, or so. Serve piping hot with rice or dumplings.
Yield: 12 servings
Biblical background and explanation:
There is much to learn in this cameo appearance (in Matthew 3:1-2; 4-6, The Message) of the great New Testament prophet, John "the Baptizer." The mere fact that the Matthean text mentions the eating habits of John the Baptist should be a clue to us of their importance, both to history and to John's character; it is not merely passing commentary.
The writer of the Gospel of Matthew informs us that "John lived on a diet of locusts and wild field honey." The Greek word for locust, akris, is used four times in the New Testament and seems to refer to the class of insect known as Orthoptera, of "straight-winged." By Mosaic Law they were reckoned "clean," so John could not have been accused of doing anything illegal by claiming them for food. And we do know that dried locusts were a common staple of many ancient Near Eastern communities, most particularly, the Essenes, a religious sect of which many scholars believe John was a member.
To this day, locusts are prepared as food in the Middle East and Africa in various ways. Sometimes they are pounded and mixed with flour and water to be baked into cakes; other cooks boil roast, or stew them in butter for easting. Dried and salted locusts have long been a part of the diet of many nomadic tribes.
Minted Veal with Yellow Summer Squashfrom "Jesus Dines with the Pharisee"
4 large onions, chopped
3 cloves garlic, minced
6 Tbsp. olive oil
8 veal loin chops
3/4 - 1 cup water, as needed
1 Tbsp. flour
1 tsp. ground white pepper
2 tsp. sumac
6 coriander seeds, crushed
1 tsp. ground mace
1/8 tsp. ground cloves
1 Tbsp. lime juice
6 cherry tomatoes, halved
6 sprigs fresh mint leaves, chopped
8 yellow summer squash
1 Tbsp. Balsamic vinegar
2 cups beef stock
Mound of basmati rice
Sprigs of mint for garnish
In a large electric frying pan sautA© the onions and garlic in the oil until slightly golden. Add the veal portions and cook in batches until brown on all sides. Remove the veal and set aside. Stir in the water, flower and pepper and bring to a quick boil. Blend in all the other spices while cooking on a low heat. Add the lime juice, tomatoes, and mint; replace the veal, cover and simmer for about 30 minutes, or until veal is very tender.
In the mean time, cut the squash into eighths or twelfths. Place in a large covered ovenproof dish, along with the vinegar and beef stock, and heat in the microwave on high for 10 minutes. Spoon the squash and vinegar stock over the veal and serve on a large bed of basmati rice surrounded by fresh mint.
Yield: 8 servings
Jesus Dines with the Pharisee, the Text
37 As he spake, a certain Pharisee besought him to dine with him: and he went in, and sat down to meat.
38 And when the Pharisee saw it, he marveled that he had not first washed before dinner.
39 And the Lord said unto him, Now do ye Pharisees make clean the outside of the cup and the platter; but your inward part is full of ravening and wickedness.
40 Ye fools, did not he that made that which is without make that which is within also?
41 But rather give alms of such things as ye have; and behold, all things are clean unto you.
42 But woe unto you, Pharisees! For ye tithe mint and rue and all manner of herbs, and pass over judgement and the love of God: these ought ye to have done, and not to leave the other undone.
Luke 11:37-42, King James Version
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- Artist: ROM
- CD: ROM (Wimm)
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