1 4 stalks lemongrass
1 6 leaves kaffir lime
Directions
1 c shallots
1/2 c ginger, peeled
1/2 c ground, toasted coriander
1/2 c ground, toasted star anise
1/4 c ground, toasted Szechwan
: peppercorns
1/2 c ground, toasted fennel
1/2 c ground, toasted white
: peppercorns
2 c kosher salt
2 c sugar
1 side salmon, skin off
In a food processor, combine first 4 ingredients until pureed. Add
spices then salt and sugar. Completely coat both sides of the salmon,
tightly cover and refrigerate overnight, (minimum of 16 hours).
Thoroughly rub off cure. Slice very thin on the bias.
Recipe By : CHEF DU JOUR SHOW #DJ9306
From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25 Oct 1996
14:13:45 Pst
Servings: 4 servings
Asian Gravlox With Chayote Caviar Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Mexican; Salad; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into antiquity, certainly as far into history as the Egyptians, and possibly even further. In practice though, sadly, these early cookbooks were just primitive pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics 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 exhilarated. During the time of the Romans a man called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he recounts how the cooks of his times were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Moving our culinary historical trip onwards, there are a couple of recipe books dating from the 1300s : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that appears on menues today, but rather recipes for the types of meals on the menus of the wealthy. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes created an outbreak in publications on food, some of which still exist in private libraries. Over the next few hundred years, the wealthy families of the West competed to serve up the most exotic banquets, and consequentially chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes common in their social group. When we get to the 20th century, cooking books were highly popular mostly due to better eduction, leisure time and having more disposable income. The arrival of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Asian Gravlox With Chayote Caviar Salad recipe.
