2 3/4 lb carrots, scraped, slice diagonally
1/2 tsp hotsauce
2 tbsp light olive oil
3 garlic cloves, thinly sliced
1 lemon, juice only
2 tsp cumin seeds, toasted and crushed
1/2 tsp salt
1/2 tsp sugar
2 tbsp fresh mint leaves, chopped
Directions
Cook's Note: Excellent served with poultry or whitefish.
1. Put the carrots in a steamer basket set over boiling water. Steam
for about 5 minutes, until barely tender. Reserve the cooking water
and mix 5 tablespoons of it with the hot sauce.
2. Heat the oil in a large skillet over medium heat. Add the garlic,
diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well.
Add the carrots, then partially cover and cook over medium-low heat
for about 10 minutes, until the liquid is reduced.
3. Stir in the mint and serve at once.
Servings: 4 servings
Algerian Carrots Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found back into ancient history, at least as far back into history as ancient Egypt, and maybe further still. However, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian which describe the preparation 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 wonderful. Progressing into Roman times 25BC a man called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times used many spices and herbs, including a few you will know such as bay, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. These new herbs and spices prompted a surge in books on cooking, the majority of which are now in private cookery archives. Over the succeeding few hundred years, the rich families of the West competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing the recipes that were being prepared for the better households. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Algerian Carrots recipe.
