1 bunch basil, washed, dried,
1 & stemmed.
4 tbsp (1/2 stick a'can) unsalted
1 butter.
1 tbsp extra-virgin olive oil
2 lb green cabbage, finely
1 shredded.
1/2 lb bok choy (chinese, like
1 silver beet), finely
1 shredded.
1 salt & fr.ground pepper.
Directions
Tightly roll the basil leaves lengthwise and with a sharp knife, slice
thinly to create long, thin strips. In a saute pan, melt the butter
with the olive oil over medium heat. Combine cabbage and bok choy and
saute until just soft. Season with salt and pepper to taste. Stir in
the basil. Toss until evenly mixed. Serve on a platter side by side
with mashed potatoes.
Good with pork fillet!
Servings: 6 servings
Cabbage & Bok Choy With Basil Recipe brought to you by Recipe Ideas
Categories: Asian; Cabbage; Chinese; Vegetable
The History of Recipes
Historians have found proof that recipes existed far back into the far past, at least as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the oldest recipe found, according to food historians are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Closer to modern times, we find some recipe books dating from the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals on the menus of the rich people of that time. In the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new spices and herbs caused an outbreak in recipe publications, many of which are now in academic collections. During the succeeding few hundred years, the families of Europe competed with each other to offer the most exotic banquets, and as a result chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes of the day. By the arrival of the 1900s, cookbooks were in great demand, mostly due to increased literacy, more spare time and having more money to spend. Like it or not, the introduction of television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Cabbage & Bok Choy With Basil recipe.
