2 lb salt cod, soaked
2 large onion, sliced
6 tbsp butter
1 garlic clove, minced
3 large potato
2 tbsp bread crumbs
10 green olive, pitted
10 olive, black
4 egg, hard-cooked
1/2 cup parsley, fresh, chopped
1 wine vinegar
1 olive oil
1 pepper, black
Directions
Soak the dried cod in cold water for about 24 hours, or until
completely moistened. Change the water several times; drain
thoroughly.
Put the cod into a saucepan with cold water to cover. Bring to a boil,
reduce heat, and simmer for 15 minutes or until fish is tender.
Drain; skin and bone the fish. Flake with a fork into large pieces.
Saute the onions in half the butter until they are tender and golden.
Add the barlic. Boil the unpeeled potatoes in salted water. Once
tender, remove from the heat, refresh in running cold water; then
remove skins. Drain and slice into 1/4" pieces.
Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the
remaining butter. Arrange a layer of half the potatoes, then half
the cod, then half the onions. Sprinkle with a little pepper, and
repeat layering. Sprinkle bread crumbs over the top layer. Bake for
15 minutes, or until heated through and lightly browned. Before
serving, garnish with olives and eggs, and sprinkle with parsley.
Serve with wine vinegar and oil in cruets and pepper on the side.
-- The Nero Wolfe Cookbook
Submitted By SAM WARING
MON, 20 NOV 1995 145802 GMT
Servings: 4 servings
Bacalao Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fish; Fruit; Seafood
The History of Recipes
Written cooking instructions as an idea can be traced far back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, sadly, these early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language which show 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 tried it feel wonderful. Moving our culinary historical trip onwards, we find a couple of recipe books which date from the fourteenth century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of meals prepared by the chefs of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new herbs and spices created an eruption in publications on food, most of which are kept safe in private collections. Over the next few hundred years, the powerful and wealthy houses competed to serve the most exotic banquets, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. The arrival of TV gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Bacalao recipe.
