16 oz white beans, drained and rin
3 cut-up potatoes
1/2 lb diced smoked ham
1 lb fresh, chopped kale
1/4 lb chorizo, sliced
8 cup chicken broth
3 turnips, peeled and sliced
1 onion, sliced
1 clove garlic minced
1/2 tsp oregano
1 salt and black pepper to tas
Directions
In a large saucepan, combine chicken broth, chorizo, potatoes,
turnips, ham and kale. Bring to a boil, reduce heat and simmer,
covered, for 30 minutes. Add beans and adobo or garlic and oregano;
simmer, covered, for 10 more minutes, or until potatoes are tender.
To put dinner on the table, just add a loaf of crusty bread and a
pitcher of vinho verde. This crisp, dry Portuguese wine is perfect
with the smoky flavors of Caldo Verde. With luck, there will be
leftovers. Caldo Verde is a dish that tastes even better on the 2d
day.
Servings: 1 servings
Caldo Verde Recipe brought to you by Recipe Ideas
Categories: Spanish
The History of Recipes
It is possible to trace the history of meal recipes far back into history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. He also tells us how the Roman chefs made use of many aromatic flavors, including many that are still in use today like bay, fennel and dill. During the following few hundred years, the powerful and rich houses competed to serve the most exotic banquets, and as a result the best chefs and their collection of recipes were highly sought after. Even so, it was during the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes to help cooks of their time. The arrival of television gave us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Caldo Verde recipe.
