1/4 cup olive oil
12 green onions with tops --
1 thinly sliced
1 tsp whole saffron -- scant
2 cup converted rice
1 1/2 tsp salt
4 cup chicken stock
1 lb medium size raw shrimp --
1 shelled/deveined
1/4 lb hard sausage (salami,
1 pepperoni or other) -- in
1 julienne strips
1/2 lb prosciutto -- thinly sliced
1 green bell pepper --
1 cored/julienned
1 red bell pepper --
1 cored/julienned
1/2 cup chopped parsley
1 salt -- to taste
3/4 tsp fresh ground black pepper
Directions
Heat oil in a heavy pot. Add green onions and saute over Medium heat,
stirring, for 5 minutes or until wilted. Add saffron and cook for 2
minutes longer. Add the rice and stir, coating grans well with oil.
Season with 1 1/2 teaspoons salt, pour in chicken stock and stir.
bring to a simmer, cove and cook over Low heat for 20 minutes, or
until rice is just done and all liquid has been absorbed. Fluff with
a fork and let cool somewhat. Meanwhile, bring 2 quarts water to a
boil, then add shrimp. Immediately remove from heat, cover and let
stand for 2 minutes. Drain shrimp and reserve. Transfer cooked rice
to a large bowl. Add shrimp, sausage and prosciutto, red and green
peppers, parsley, salt to taste and black pepper. Toss well. Arrange
on a large platter and serve at room temperature.
Recipe By : Silver Palate Cookbook, Rosso & Lukins, '79, p. 217
From:
Servings: 8 servings
Basque Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We can follow the history of meal recipes back into the far past, in truth as far into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient cook books were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to academics are a few tablets in 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 those who drank it feel blissful and exhilarated. Later, we have two interesting recipe books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that we all know today, but instead recipes for the types of meals prepared by the chefs of the wealthy. For the centuries that followed, the rich families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, cooks and their recipes were at a premium. Even so, it was during the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Basque Salad recipe.
