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 written recipes way back into distant history, in fact as far into history as ancient Egypt, and maybe even further. However, sadly, these early cookbooks were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few tablets in Sumerian which recount 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 wonderful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times made use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. As we move on, there were two interesting books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that appears on menues today, but rather descriptions of the types of food on the menus of the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy land, such as basil and rosemary. The introduction of these new foods and spices caused an eruption in recipe manuscripts, some of which still exist in private collections. During the next few centuries, the rich and powerful families of Europe competed with each other to serve the most exotic meals, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery publications are in high demand, mostly as a result of better eduction, more free time and being a little richer. The revolution that is television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Caldo Verde recipe.
