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
Historians have proved the existence of recipes back into distant history, in fact as far into history as early Egypt, and possibly even further. Interesting though that maybe, generally, these old cook books were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a collection of clay 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 having made people feel `blissful`. As we move on, we have a couple of books dating from the 14th Century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that is served today, but instead accounts of the types of meals prepared by the cooks of the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including basil and rosemary. These new foods and tastes caused an increase in manuscripts on cooking, the majority of which are kept safe in private libraries. During the following few hundred years, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking publications are starting to become popular due to more people being able to read, people having more leisure time and a general increase in wealth. The arrival of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Acorn Squash Soup W_Corned Beef & Walnuts recipe.
