3 cup frozen corn kernels, thawed
2 lb fresh lima bean
1 medium leek, cleaned and chopped
1 tbsp olive oil
2 cup tomatoes, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup parsley, chopped
Directions
1. Cut the corn from their husks and remove the lima beans from their
pods.
2. In a large skillet, saut, the leek in the oil until it wilts, 2-3
minutes. Add the corn, lima beans, tomatoes, salt and pepper.
3. Bring to a simmer over high heat. Cover and turn the heat to low,
then simmer for 10 minutes. Add the parsley. SErve hot or at room
temperature.
Note: If you use frozen lima beans, defrost them and add them during
the last few minutes of cooking.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Servings: 6 servings
All-American Succotash Recipe brought to you by Recipe Ideas
Categories: Beans; Fruit; Vegetable; Vegetarian
The History of Recipes
Written cooking instructions as a concept can be tracked way back into distant history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, ancient cook books were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, there were some books published in the 14th Century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, such as parsley and basil. The introduction of these new culinary ideas was responsible for an explosion in recipe books, most of which are now in academic collections. Over the succeeding few centuries, the upper-class families of Wesstern Europe strove to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the 19th century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes common in their social group. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this All American Succotash recipe.
