4 large baking potatoes, baked,
1 ... scooped out and mashed
2 large garlic heads, roasted
2 large onions, baked
1 salt and pepper to taste
2 tbsp buttermilk
4 tbsp parmesan, grated
1/4 cup skim milk
Directions
Remove the papery covering of the garlic heads, but do not peel and
do not separate the cloves. Wrap well in foil and put them in the
oven. Put the onions on a double sheet of foil, but do not wrap them;
put them in the oven. Bake the garlic for one hour and the onions for
an hour and a half at 425. After an hour pull out the garlic heads,
unwrap, and let cool for 5 minutes. Separate the cloves and squeeze
them over a bowl so the softened garlic pops out into the bowl. After
1 1/4 hours, pull out the onions. If they are not very soft (almost
collapsed) put them back in for a few minutes. With a sharp knife,
cut off the stem and root ends of the onions. Remove the skin and the
first layer. Put the onions in a food processor and puree. Reduce the
oven to 350. Beat together the onions, garlic, and potatoes; and salt
and pepper to taste. Beat in the buttermilk. Scrape the mixture into
a gratin dish. Smooth the top and sprinkle with the cheese. (The
recipe can be prepared to this point ahead of time and kept in the
refrigerator for a couple of days. Bring to room temperature before
proceeding) Drizzle milk evenly over the top of the potatoes. Bake
uncovered for 35 - 45 minutes, or until brown, bubbly, and thoroughly
hot. Serve at once.
Servings: 6 servings
Low-Calorie Potato~ Onion~ & Garlic Gratin Recipe brought to you by Recipe Ideas
Categories: Low Calorie; Vegetable
The History of Recipes
Academics have tracked the existance of recipes far back into history, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, mostly, these early records were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During Roman times around 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius recounts how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including some familiar names such as bay, rue and dill. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new foods and tastes caused an increase in recipe manuscripts, most of which are now in academic collections. During the succeeding few hundred years, the powerful and rich houses competed to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cook books were highly popular mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Low Calorie Potato~ Onion~ & Garlic Gratin recipe.
