1 1/2 lb lean corned beef
3 qt water
2 lb acorn squash, peeled, seeded & cube, d
1 black peppercorns
1 nutmeg
1 mace
1 bay leaf
1 juniper berries
1 cloves
4 oz prepared horseradish,
2 qt corned beef broth
1 1/2 cup heavy cream
1 salt
1 pepper
6 oz walnuts, shelled & toasted
4 tbsp chives, snipped
Directions
Cook the corned beef with water and seasonings until tender. Remove
from the broth. Trim Cube. De-fat the broth. Add the squash. Cook
until tender. Cool. Use a food processor to puree. Add the cream and
horseradish. Season to taste. Add the cubed corned beef. Sprinkle
with toasted walnuts and chives immediately before serving.
Chef Fritz Sonnenschmidt From: Joel Ehrlich
Servings: 12 servings
Acorn Squash Soup W/Corned Beef & Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beef; Meat; Nut; Soup
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in truth as far back into history as ancient Egypt, and maybe even further. Interesting though that is, sadly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and dill. Closer to modern times, there were a couple of interesting cookery books which appeared in the 1300s ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is served today, but rather accounts of the types of meals prepared by the cooks of the nobility of the period. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like basil and rosemary. These new culinary innovations led to an increase in publications on food, most of which are kept safe in private libraries. Over the succeeding few centuries, the powerful and rich competed with each other to offer the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, cookbooks are in great demand, mostly as a result of more people being able to read, people having increased free time and being a little richer. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Acorn Squash Soup W_Corned Beef & Walnuts recipe.
