Buttermilk Dressing With Herbs & Green Pepper Recipe

Ingredients

2/3 cup buttermilk
1/3 cup olive oil
1 1/2 tbsp lemon juice
1/4 cup mayonnaise
3 tbsp garlic chives, snipped
1 tsp fresh minced tarragon
2 tsp coarsely ground green - peppercorns
1/2 tsp salt (approximately)
1/4 tsp sugar


Directions

Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small
bowl until mixture is smooth and well blended. Blend in remaining
ingredients. Cover the bowl tightly with plastic wrap and refrigerate
for at least 30 minutes. Correct seasoning and allow to come to cool
room temperature before serving.

Yield: About 1 1/2 c. dressing.

Belsinger and Dille write: "This tangy dressing goes well with all
kinds of salad greens and is especially good with cucumbers and
summer-ripe tomatoes. Pour it over steamed and sliced new potatoes
for a delicious warm potato salad. Coarsely crack the peppercorns in
a mortar and pestle or use the flat side of a chef's knife to crack
them on a cutting board. The dressing will keep, in a tightly covered
jar, in the refrigerator for about a week."

From Susan Belsinger and Carolyn Dille's "Peppercorns Around the
World" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5,
No. 2. Pg. 48. Posted by Cathy Harned.


Servings: 1 batch

 

 

Buttermilk Dressing With Herbs & Green Pepper Recipe brought to you by Recipe Ideas


Categories: Beverages; Salad; Salad Dressing; Vegetable


The History of Recipes

It is quite feasible to trace the history of transcribed cooking instructions back into history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, mostly, these early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.

Interestingly, the most ancient recipe found, according to academics is a collection of tablets in ancient 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 `blissful`.

Closer to modern times, there are a couple of interesting cookery books published in the 14th Century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is served today, but rather recipes for the types of meals served to the nobility of that time.

Later, in the 15th century, the Crusaders brought back many new foods and spices from the East, such as parsley and basil. These new foods and tastes prompted a surge in manuscripts on cookery, some of which still exist in private libraries.

During the next few hundred years, the wealthy families of Wesstern Europe tried to serve the most extravagent banquests, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes common in their social group.

Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books.

Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as this.

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