Xi’an, being on the silk road, sits at a fascinating middle ground between east and west, only in this case, west means not Europe but the steppes of Central Asia.
This soup reflects that heritage: it blends Chinese spices and flavors (ginger, star anise, sichuan peppercorns) with lamb, a very Central Asian meat, and bread. The bread is almost a homestyle flour tortilla or naan, meant to be ripped apart and doused in the soup, to thicken and dissolve in the broth.
Noodles make an appearance as well, and the entire experience is one of warmth, both temperature, spiciness, and soul-warming home-ish-ness. That’s not a word.
I think I’m going to try this with chicken, since my wife will go for that. Its won’t be the same! But at least it’s close. Try this out and let me know what you think!
Recipe adapted from All Under Heaven: Recipes from the 35 Cuisines of China but Carolyn Phillips and from https://liviblogs.blogspot.co.uk/2016/08/yang-rou-pao-mo-recipe.html
They stand row on row in silent guard of a long-dead autocrat. The Terracotta Army, built to defend the tomb of China's First Emperor, Qin Shi Huangdi, are the greatest archaeological discovery of the 20th century.
Joined by Abel Kay, we look into the story of the Emperor who unified China, and the ruthless path he took to do it.
We'll talk about scheming merchants, pretend eunuchs, beheaded generals, assassins, scholars buried alive, rivers of mercury, and the secret to immortality. Sound like enough for you?
We'll also explore Xian, imperial city, and sample some biang biang noodles and lamb bread soup.
On the way, there might be a detour to Indianapolis, because why not?
One of the special pleasures in life is a cold spread coating a piece of warm, fresh-from-the-oven bread, and this one from Greece is my favorite.
It’s fiendishly easy and magnificently garlicky. If you don’t like garlic, then give this a pass. Not for vampires.
Basically, you boil potatoes, and mash them until they’re smooth. I find it a lot easier to boil potatoes you’ve already cut into chunks.
In the meantime, you make a puree of garlic, lemon juice, olive oil and an additional thickener. Almonds are standard, but if you’re nut-free, bread crumbs will do in a pinch. Puree the garlic in the lemon juice - the acid will remove some of the garlic bite while keeping the flavor.
Then spoon it all together. If it’s too thick, a little water will do, but not too much. You want this to be thick enough to spread onto something, but not thin like mayonnaise or anything like that. Slather it onto bread or fish or basically whatever you want. It will be worth it.
All the world is a stage, and the first stage was in Athens, the birthplace of tragedy. With Darby Vickers from the History of Greece podcast, we visit with the great playwrights, as Athens hits a great turning point: the Peloponnesian War.
That doesn't go well, and who's to blame? Surely not a homely old teacher in the Agora? Indeed. But his student will have the last laugh.
All this plus skordalia!
So I have searched every website out there to find an acceptable spanakopita, sorry, I mean spanakotripita, recipe, and I think this one will work.
Here’s the thing: phyllo dough is an absolute pain in the backside to work with. It freaks me out every time. So kudos to those who choose to make their own. Even the frozen kind is challenging for me.
I found this recipe at https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie. The best thing about this site is that they have many photographs and even videos really documenting each step.
Check their website out. Honestly - it’s so well done. They make it look actually easy to do.
Another note: I got into a significant argument with a Greek-American colleague about whether a spinach pie with feta was spanakotiropita or just spanakopita. He was insistent that all spanakopita included cheese - it didn’t need to be mentioned specifically. Note that this is counter to the point that Darby made in the episode. We ended up at a Greek restaurant in Chicago (Greek Islands!) and they listed their spinach and cheese pie as… spanakotiropita! Victory. Nike.
Just go to https://www.themediterraneandish.com/spanakopita-recipe-greek-spinach-pie and follow the step-by-step there. It’s brilliant.