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Ancient eats

So what did Columbus eat when he sailed to discover a new land in 1492? Combined, his ships held about 100 people and they’d be at sea for months. So you can see how food could kinda be an issue. On the first voyage, Columbus had enough food for a year. The Scotto family shows us what they ate while sailing for months at a time.BEAN DIPScotto family SERVES 6Soak beans in salted water overnight.
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So what did Columbus eat when he sailed to discover a new land in 1492? Combined, his ships held about 100 people and they’d be at sea for months. So you can see how food could kinda be an issue. On the first voyage, Columbus had enough food for a year. The Scotto family shows us what they ate while sailing for months at a time.

BEAN DIPScotto family


Soak beans in salted water overnight. In a 2-quart pot, boil beans until tender. Strain and mash with 6 ounces of olive oil. Add salt to taste.

912361660581cannellini beans0.5pound1/2 pound cannellini beansgarlic2clove2 cloves garlic chopped sage2ounce2 ounces fresh sageextra virgin olive oil6ounce6 ounces extra virgin olive oil

FIVE BEAN SOUPScotto family


In a colander, combine the legumes and pearl barley. Rinse thoroughly under cold running water. Drain and set aside. In a 6 quart heavy-bottomed stockpot, combine the olive oil, onion, carrot, celery, garlic, and herb bundle, and stir to coat with the oil. Cook over moderate heat until the vegetables are fragrant and soft, about 5 minutes. Add the legumes and pearl barley, stir to coat with oil, and cook for 1 minute more. Add the 3 quarts water and stir. Cover, bring to a gentle simmer over moderate heat, and cook until the outer shells of the largest beans are tender, about 45 minutes. Add the salt and cook until tender, 15 to 45 minutes more. Stir from time to time to make sure the beans are not sticking to the bottom of the stockpot. (Cooking time will vary according to the size and freshness of the beans.)

To serve, remove the herb bundle and ladle the soup-piping hot-into warmed shallow soup bowls. Pass a cruet of extra virgin olive oil, drizzling directly into each bowl. Pass the pepper mill. (The soup, of course, may be reheated several times over a period of several days. It will thicken. Simply thin with water each time you reheat.)

91236163959360581cranberry beans0.5cup1/2 cup (3 ounces) dried cranberry (borlotti) beansred lentils0.5cup1/2 cup (3 ounces) dried red lentilsgreen lentils0.5cup1/2 cup (3 ounces) dried green lentilsgreen split peas0.5cup1/2 cup (3 ounces) dried green split peaswhite beans 0.5cup1/2 cup (3 ounces) small white (navy) beans (cannellini or toscanelli)pearl barley0.5cup1/2 cup (3 ounces) pearl barleyextra virgin olive oil3tablespoon3 tablespoons extra virgin olive oilonion11 medium onion, dicedcarrot11 medium carrot, dicedcelery11 rib celery, thinly slicedgarlic 2clove2 plump fresh garlic cloves, mixedSeveral springs of fresh thyme, bay leaves, fresh sage leaves, and celery leaves, tied in a bundle with cotton twinewater3liter3 quarts (3 liter) waterSea saltSea salt to tasteExtra virgin olive oilExtra virgin olive oil, for the tableblack pepper Freshly ground black pepper to taste

SALT COD AND RICEScotto family


Clean cod and soak overnight in refrigerator. Remove remnant bones and bits of skin. Heat pan under medium heat and sauté olive oil, garlic, onion, carrot and fennel. Continue to sauté lightly. Add rice and then chicken stock and saffron. Simmer for 5 minutes. Add cod, shrimp and tomato and, toss together well. Place in 350 degree oven for 10 minutes until rice is cooked. Finish with salt and pepper to taste.

91236066048139804olive oil1tablespoon1 tablespoon olive oilgarlic1teaspoon1 teaspoon garliconion1.5tablespoon1 1/2 tablespoon onioncarrot0.75tablespoon3/4 tablespoon carrotcelery0.75tablespoon3/4 tablespoon celeryfennel0.75tablespoon3/4 tablespoon fennelwhite rice1.5cup1 1/2 cup white ricechicken stock3cup3 cup chicken stocksaffron0.5teaspoon1/2 teaspoon saffronsalt cod 5ounce5 ounces salt cod soaked in water overnightmini shrimp3ounce3 ounces mini shrimpsalt and pepper salt and pepper to tastethyme0.5teaspoon1/2 teaspoon fresh thymeoregano0.5teaspoon1/2 teaspoon oregano

BRAISED BEEFScotto family


Heat the oil in a large heavy bottom pot. Season the beef with salt and pepper and, sear the meat in the hot oil until browned on all sides. Pour of the excess oil from the pan, add the onions, red wine, beef stock and garlic to the pan. Cover the pan with aluminum foil and roast in a 400 degree oven for 2 hours until the meat is fork tender and almost falling apart. Drain the liquid and reserve to add to the stock when cooking the risotto. Cool the meat. When the meat is cooled shred the meat and store in the refrigerator or freeze for up to 2 months.

912361654554beef briscket10ounce10 ounces beef briscket in one pieceonion julienne11 onion juliennegarlic 1clove1 garlic clove choppedred wine1cup1 cup red winebeef stock2cup2 cup beef stockolive oil1tablespoon1 tablespoon olive oilkosher saltkosher saltblack pepperblack pepper


Cream together butter, almond paste and 2 cups of the sugar. Add the vanilla and almond extracts. Add the egg yolks, one at a time, scraping down the sides of the bowl to fully incorporate each one. Sift together dry ingredients and add to butter and egg mixture. Mix until just combined. Add cream. Whip egg whites until they begin to foam, then gradually add 1 cup of sugar and continue whipping until stiff peaks form. Fold egg whites into batter. Pour into cake pan and bake at 350 degrees for 1 hour and 15 minutes. Let cool. Heat honey and pour on top of poundcake.

91236166049126560butter12ounce12 ounces butteralmond paste1cup1 cup almond pastesugar3cup3 cups sugarvanilla extract1teaspoon1 teaspoon vanilla extractalmond extract1teaspoon1 teaspoon almond extracteggs 1212 eggs separated cake flour3cup3 cups sifted cake flouralmond flour1.5cup1 1/2 cups almond flourbaking powder2teaspoon2 teaspoons baking powdercream2cup2 cups creamhoney3cup3 cups honey


Beat the egg yolks with 1 1/4 cup of the sugar until they are pale yellow in color and the sugar is dissolved. Beat the egg whites until soft peaks form, add the 1 1/4 cup of sugar a little at a time until all the sugar is added and dissolved. Fold the egg yolk and the egg white mixtures together. Add your flavoring ingredients and vanilla.

Mix the flour, baking powder, & salt and fold into the egg mixture 1/4 at a time, it will become stiff at the end and should be finished with a wooden spoon. Roll the dough into cylinders and place on a baking sheet lined with parchment paper. Bake in a 350 degree oven for 20 minutes. Remove the baked cylinders from the oven and let cool for 20 minutes. Slice the cylinders into 1/2 inch slices on the bias. Arrange the slices on a baking sheet lined with parchment paper and return the cookies to the oven fore 10 more minutes until they are lightly browned and the edges are crisp. Remove from the oven and let cool. Can be stored in an airtight container for 2 months.

912361626560eggs66 eggs separatedbutter0.5pound1/2 pound unsalted butter melted and cooled almost to room temperaturesugar2.5cup2 1/2 cup sugarvanilla extract0.5teaspoon1/2 teaspoon vanilla extractflour2.25pound2 1/4 pound all purpose flourbaking powder2.25teaspoon2 1/4 teaspoon baking powdersalt0.125teaspoon1/8 teaspoon saltalmonds whole10ounce10 ounces almonds whole, toastedcinnamon ground1tablespoon1 tablespoon cinnamon groundhazelnuts toasted6ounce6 ounces hazelnuts toastedgolden raisins6ounce6 ounces golden raisinsfennel seed2teaspoon2 teaspoon Fennel seedwalnuts toasted6ounce6 ounces walnuts toastedsemisweet chocolate 8ounce8 ounces semisweet chocolate chopped medium size

Recipes by Executive Chef Stefano Battistini Recipes by Pastry Chef Chris Smreker.