6 beets (1 lb.)
1 cup chicken stock
1/2 cup cream
1/2 cup scallions or onions
1 ; chopped
2 garlic cloves
1 ; peeled and minced
1 tbsp fresh tarragon (1 tsp. dry)
1/2 cup cheddar or swiss cheese
1 ; grated
Directions
The author writes: "A color version of the familiar scalloped
potatoes...a hearty dish served alongside broiled fish and brown
rice."
Scrub beets; trim stem end to 1/2". Leave root end intact. In a large
saucepan, boil beets for 25 minutes, until just tender enough to
stick a knife through the center. Drain; peel and slice in 1/4" discs.
Preheat oven to 400 F.
In a saucepan, combine beet slices, chicken stock, cream, scallions,
garlic and tarragon. Bring to a boil. Stir and remove from heat.
Butter a 1 1/2 qt. gratin dish and spread the beet mixture out.
Sprinkle with grated cheese. Bake 30 minutes.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 6. Posted by Cathy Harned.
Servings: 6 servings
Beets Dauphnois Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to track the history of meal recipes far back into distant history, in fact as far as ancient Egypt, and maybe further still. Interesting though that is, these, old cook books were just simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the preparation 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 `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the cooks of his times were skilled in the use of many different herbs and spices, including many that are still in use today like bay, mint and parsley. For the decades that followed, the powerful and wealthy strove to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were highly sought after. However, it was during the 19th century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Beets Dauphnois recipe.
