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
Food historians have traced the existence of recipes far back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. However, in the main part, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. As our culinary historical trip moves on a few more years there were two interesting books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the indian curry that appears on menues today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us many foods and spices from the East, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an eruption in books on cookery, some of which are now in private cookery archives. Over the following few hundred years, the upper classes competed with each other to serve the most extravagent meals, and as a result the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down popular recipes of the day. By the arrival of the 20th century, cookery books are in high demand, as a result of increased literacy, people having increased leisure time and having more money to spend. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Low Calorie Potato~ Onion~ & Garlic Gratin recipe.
