San Luis Obispo County Chef’s Modern Take on Ancient Recipes
Taking a bite of the past with historic tastes.
Recipes by Chef Rachel Ponce
Photography by Jennifer Olson
Technology changes with the times and so, too, does food. But unlike the toaster-sized cellphones of the early ’90s, foods of ancient times still make their way onto our plates. This medley of dishes borrowed from the history books will not only satiate hunger but give a blast from the past.
Coconut and Chili Infused Hippocrates Soup
Often referred to as the “Father of Medicine,” Hippocrates was a Greek physician who lived during the 5th century BC. One of his culinary creations is what’s known as Hippocrates’ Soup, featuring ingredients carefully chosen for their rich array of vitamins, minerals and other essential nutrients. The vegetables provided fiber, antioxidants and various vitamins, while the herbs and spices delivered additional flavor and medicinal properties. The slow cooking process allowed for the release of these nutrients, making them more readily available for the body to absorb. While Hippocrates’ Soup might not be well-known today, its wellness-driven origin aligns with modern ideas of healthy eating.
Coconut and Chili Infused Hippocrates Soup
Serves 6
INGREDIENTS
1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon grated ginger
2 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon paprika
1 13½-ounce can coconut milk
4 cups vegetable broth
2 cups kale, chopped
1 cup fresh spinach
1 small chili pepper, finely chopped
Juice of 1 lemon
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
Coconut flakes, for garnish
PREPARATION
Step 1
Heat coconut oil in large pot over medium heat. Add onion, garlic and ginger. Sauté until onions become translucent and fragrant. Add carrots, celery and red bell pepper to pot. Cook for about 5 minutes, stirring occasionally, until vegetables start to soften.
Step 2
Sprinkle over vegetables the turmeric powder, cumin powder and paprika. Stir well to coat vegetables evenly with spices. Pour in coconut milk and vegetable broth. Bring mixture to a boil, then reduce heat to low and let simmer about 15 minutes to allow flavors to meld together. Add chopped kale, spinach and chili pepper. Stir well and simmer for 5 minutes, until greens are wilted.
Step 3
Remove soup from heat and blend with an immersion blender or in batches in regular blender until smooth and creamy. Return soup to pot and place on stove at low heat. Stir in lemon juice, and season with salt and pepper to taste. Once soup is heated through, remove from heat and garnish with fresh cilantro, coconut and additional chili pepper slices, if desired. Serve hot.
Mylates of Pork
The original humble pie, Mylates of Pork, was a medieval concoction traditionally made with leftover pork and with other ingredients similar to that of a quiche. The spice blend used is truly inspiring. The versatility, light texture and seasonal ingredients of the dish make it a perfect choice to celebrate the arrival of spring. For a vegetarian alternative, substitute the pork with two extra eggs.
Mylates of Pork
Serves 8
INGREDIENTS
2 pounds pork shoulder, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
6 eggs
1½ teaspoons powder fort (recipe follows)
¼ cup pine nuts
Pinch of saffron
1 8-inch frozen pie crust
2 4-ounce burrata balls, for garnish
6 slices prosciutto, thinly sliced
Zest of 1 lemon, for garnish
To make the powder fort:
2 tablespoons peppercorns, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon sugar
1 bay leaf, powdered
PREPARATION
Step 1
Preheat oven to 350 degrees F. In large skillet or Dutch oven, heat olive oil over medium heat. Add pork shoulder pieces to skillet and brown on all sides for about 5 minutes. Remove pork from skillet and set aside. Add to same skillet onion and garlic. Sauté until onion becomes translucent and fragrant.
Step 2
Add oregano, thyme, paprika, salt and black pepper to skillet. Stir well to coat onions and garlic. Return pork to skillet, cover with water and cover top of skillet with foil. Place in oven for 90 minutes, until pork is fork-tender. Remove from oven, strain excess water and place pork and onions into bowl. Use two forks to shred pork. Set aside.
Step 3
Heat oven to 375 degrees F. While pork cools, scramble eggs in bowl using whisk. Make powder fort blend by mixing all ingredients together. Add it, pine nuts and saffron to egg mixture. Pour mixture into frozen store-bought pie crust. Add cooled pork to top of egg mixture, allowing it to sink down. Make sure everything is evenly distributed. Bake 35−40 minutes, until egg is cooked through. Remove from oven and let cool until it reaches room temperature. Slice pie into 8 pieces and garnish with burrata sliced into quarters and prosciutto. If desired, sprinkle with lemon zest and serve warm.
Chicken Kyiv
A dish with a long history, Chicken Kiev is being amended to Chicken Kyiv by supporters of Ukraine to show respect for the country. The switch moves from the Russian spelling of the Ukrainian capital to its local spelling. A classic dish that consists of a breaded and fried chicken breast filled with a flavorful buttery filling, Chicken Kyiv has a fascinating history that traces back to 19th-century Russia. Despite its name, the dish is actually believed to have been first produced in France as “côtelette de volaille à la Kiev,” which translates in English to “chicken cutlet Kiev style.”
Chicken Kyiv
Serves 4
INGREDIENTS
1 pound ground chicken
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons unsalted butter, divided into 1 tablespoon portions and frozen
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying
PREPARATION
Step 1
Combine in mixing bowl chicken, garlic, parsley, dill, lemon zest, salt and black pepper. Mix well until all ingredients are evenly distributed. Divide mixture into 4 equal portions and shape each portion around frozen piece of butter into log shape. Place logs on parchment-lined baking sheet and freeze for 30 minutes to firm up.
Step 2
Prepare three shallow bowls or plates: one with flour, one with beaten eggs, one with breadcrumbs. Remove chicken logs from freezer. Roll a log in flour to coat lightly, then dip into beaten eggs, making sure it is fully coated. Roll in breadcrumbs, pressing gently so crumbs stick. Repeat process with each chicken log.
Step 3
Add vegetable oil to cover bottom of large skillet, about ¼ inch, and turn to medium heat. Carefully place breaded chicken logs in hot oil and fry about 3−4 minutes per side, or until golden brown and cooked through. Once cooked, transfer to paper towel-lined plate to remove excess oil. Serve hot with choice of side dishes, such as mashed potatoes and steamed vegetables.
