3 boneless chicken breasts - skinless
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 lb ziti
3/4 cup unsalted butter
1/4 cup fresh lemon juice
1 cup gorgonzola cheese, shredded
1 salt and pepper, to taste
3 1/2 cup fresh spinach - torn in bite-size p, ieces
1 bunch nasturtiums
Directions
Prepare pasta according to package directions; set aside.
Poach chicken breasts; remove meat and cube. Combine all ingredients
except nasturtiums. Garnish with nasturtiums.
Given to me by Herman Sommerville II on 03/09/93. He said that this
recipe from Akin' Back herb nursery in Shelbyville, KY was in Alice
Columbo's "Cook's Corner" column in "The (Louisville, KY)
Courier-Journal." Posted by Cathy Harned.
Servings: 6 servings
Akin Back Farm's Pasta Blue Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Food historians have tracked the existance of recipes back into distant history, in fact as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of stone 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 anyone who tried it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like bay, rue and asafoetida. In the 15th century, the Crusaders brought back many new foods and herbs from Arab countries, including spices like parsley and basil. These new spices and herbs led to an eruption in manuscripts on cooking, many of which still exist in academic collections. Over the next few hundred years, the powerful families of Europe tried to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections were much in demand. Even so, it was during the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes to help cooks of their time. The arrival of TV brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Akin Back Farm's Pasta Blue recipe.
