4 baking potatoes
1 sweet red pepper
16 sage leaves
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp each salt and pepper
Directions
Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red
pepper into quartered; slice crosswise into strips. Insert 1 red
pepper strip into each slit of potato. Insert sage leaf into every
third slit.
Stir together oil, garlic, salt and pepper; brush over potatoes and
red pepper to coat evenly. Wrap each in foil, sealing well.
Place on grill over medium heat; cover and cook, turning
occasionally, for 1 hour or until tender. Makes 4 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Canadian Living 20th
Anniversary Cookbook.
Servings: 4 servings
Barbecue-Baked Sage Potatoes Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Potato; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these old records were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into Roman times around 25BC a roman called Apicius wrote some documents describing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius informs us how the cooks of Roman times made use of many different herbs and spices, including some that we all recognise such as thyme, rue and parsley. Moving on, we find a couple of interesting books which date from the fourteenth century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that we all know today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new tastes caused an outbreak in publications on food, the majority of which are now in private cookery archives. During the following few centuries, the powerful and wealthy houses competed with each other to serve up the most exotic banquets, and consequentially the best cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the advent of the 1900s, cook books are in great demand, mostly due to better eduction, more leisure time and having more money. |
We hope you enjoy this Barbecue Baked Sage Potatoes recipe.
