32 asparagus spears
1/2 lb fresh morels, halved, - cleaned and tri
1/4 oz dried porcini mushrooms
1 cup chicken stock or water
1/4 cup balsamic vinegar
Directions
Trim and blanch asparagus until tender and stop the cooking by
immersing in cold water. Drain and reserve. Soak porcini in stock or
water. Bring to a boil and reduce volume to 1/4 cup. Strain. In
blender, combine balsamic vinegar and the mushroom soaking water.
Emulsify oil into base and season with salt and pepper. Steam
asparagus for 1 minute to rewarm and arrange on warm plates.
Saute morels in butter until they release their juices. Increase heat
and saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide
among the spears and drizzle a little vinaigrette around each.
Nutritional Info Per Serving: Protein: 4 gr. (7%); Carbohydrates: 12
gr. (21%); Fat: 18.5 gr. (72%); Calories: 215; Sodium: 444 mg.;
Cholesterol: 4 mg. Exchanges: 2 Vegetable, 3.5 Fat Serves 4
Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from
Whole Foods Market Meal-Master compatible format courtesy of Karen
Mintzias
Servings: 4 servings
Asparagus & Morels In Wild Mushroom Vinaigret Recipe brought to you by Recipe Ideas
Categories: Mushroom; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked far back into history, certainly as far back into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, early recipes were just simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a collection of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also recounts how the ancient cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and dill. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including coriander, parsley, and basil. These new culinary innovations caused an eruption in books on cookery, the majority of which still exist in private collections. During the next few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cookery books were greatly in demand as a result of more people being able to read, more leisure time and having more disposable income. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Asparagus & Morels In Wild Mushroom Vinaigret recipe.
