1 stephen ceideburg
1 lb chuck roast, cut into 1/2-inch piec, es
2 tbsp olive oil, divided
1 large onion, chopped
4 cloves garlic, minced
1 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 cup canned crushed tomatoes
2 cup canned or homemade beef broth
2 sweet potatoes, peeled, diced
2 carrots, cut in thin rounds
4 tbsp raisins
1 salt and pepper, to taste
1 cup orzo pasta, cooked according to pac, kage directions
Directions
In a large stockpot, brown meat in 1 tablespoon oil. Remove from pan.
Saute onion and garlic in remaining 1 tablespoon oil 3 minutes over
medium heat. Stir in curry, cumin and cinnamon. Add tomatoes, beef
broth, sweet potatoes, carrots, raisins, salt and pepper. Simmer 1
hour. Serve over orzo.
Makes 4 servings.
From the Oregonian's FOODday, 2/9/93.
Posted by Stephen Ceideburg
Servings: 4 servings
Beef Curry With Orzo Recipe brought to you by Recipe Ideas
Categories: Beef; Italian; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the distant past, in truth as far back as the early Egyptians, and maybe even further. Having said that, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs made use of many aromatic flavors, including some familiar names for example thyme, fennel and dill. Continuing our culinary historical journey, we find two books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is served today, but rather recipes for the types of meals on the menus of the rich and powerful. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and spices caused a surge in manuscripts on cooking, some of which still exist in private collections. Over the succeeding few centuries, the upper classes tried to offer the best banquets, and because of this chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down the recipes of their peers. When we get to the 20th century, cookbooks were starting to become popular due to higher levels of literacy, increased leisure time and disposable income. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Beef Curry With Orzo recipe.
