2 1/2 lb baby artichokes
1 1/2 lb pork loin scallops
6 oz butter, clarified
3/4 lb apple slices
2 1/2 oz green onions, sliced
1 1/2 tsp garlic, minced
1 tbsp sage, chopped
3 oz calvados (or other apple bra
1 chicken stock, as needed
1 salt, to taste
1 garnish: sage leaves
Directions
Recipe by: Donald Cope, Doubletree Hotel, Monterey Wash, trim and
halve artichoke hearts. Store in acidulated water. For each serving,
saute 4oz pork in butter. Remove from pan and hold warm. Saute 8-10
artichoke halves in pan, about 5 minutes. Add portions of apples,
onions, sage, apple brandy and toss. Moisten with chicken stock and
season with salt. Add serving of pork and toss again. Remove to
serving plate and garnish with sage leaves.
Servings: 6 servings
Baby Artichoke Calvados Saute Recipe brought to you by Recipe Ideas
Categories: Beverages; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, at least as far as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these old cookbooks were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, entrees and afters, a style of dining still practiced today. Aspicius describes how the early Romans made use of many aromatic flavors, including some familiar names like thyme, mint and dill. As our culinary historical trip moves on a few more years there are a couple of books published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich people of that period. In the fifteenth century, the Crusaders brought back many new foods and spices from the Middle-East, such as coriander, parsley, and rosemary. These new foods and spices created an outbreak in cookery books, many of which still exist in academic collections. Over the following few hundred years, the powerful families of Wesstern Europe strove to serve the most extravagent banquests, and as a result cooks and their recipes became highly prized. Nevertheless, it was during the 1800s the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, recipe publications were starting to become popular as a result of increased literacy, more free time and disposable income. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baby Artichoke Calvados Saute recipe.
