1 small butternut squash
2 each slices cubed white bread
2 each green apples
1 tsp salt
1 medium onion, chopped
1/4 tsp pepper
1 pinch rosemary
2 each egg yolks
1 pinch marjoram
1/4 cup heavy cream
1 qt chicken stock
Directions
Use a small butternut squash, approximately 1 lb unpeeled,
cut in half and seeded. Green apples should be peeled, cored
and chopped.
Combine squash, apples, onions, herbs, chicken stock, bread
cubes, salt and pepper in heavy sauce pan. Bring to a boil and
simmer uncovered 30-45 minutes. Scoop out flesh of squash and
discard the skins. Return pulp to sauce pan. Puree the bisque
in a blender until smooth. Return to sauce pan. In a small
bowl, beat egg yolks and cream together. Beat in a small amount
of the hot bisque, then return to the saucepan. Heat but do not
boil.
Servings: 6 servings
Autumn Squash Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can read the history of `recipes` way back into ancient history, at least as far back as pharonic Egypt, and maybe even further. In practice though, in the main part, these old records were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to academics is a series of clay tablets in the Sumerian language 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 making anyone who tried it feel wonderful. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs used a wide range of herbs, including a few that are still present in modern kitchens such as thyme, mint and parsley. Later on, we have two recipe books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is served today, but instead recipes for the types of meals prepared by the cooks of the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new tastes prompted a torrent in manuscripts on cookery, the majority of which are kept safe in private libraries. For the next few years, the rich families of Europe competed to offer the most extravagent banquests, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking publications are in great demand, as a result of higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Autumn Squash recipe.
