1 tbsp butter
2 tbsp olive oil
1 carrot, diced
3 green onions, diced
1 onion, diced
2 large garlic cloves, minced
1 parsley, minced (2 big sprigs)
1/2 tsp thyme, crushed
1 bay leaf, crushed
1 tbsp dill, dried
1/8 tsp cayenne
2 tbsp tomato paste
2 tbsp cognac
1/2 cup sauterne
3 large eggs
1 cup cream
4 oz swiss cheese, grated
1 lb crawfish chunks
1 pie crust (pre-baked), 10
Directions
Saute vegetables in butter and olive oil till slightly brown. Add
spices, tomato paste, cognac and sauterne; mix well.
Beat together 3 eggs, cream and finely grated cheese. Reserve 8
pieces of crawfish for decoration; add rest to cream/egg mixture.
Blend with vegetables and pour into pre-baked pie crust. Bake until
done.
Servings: 1 pie
Cathe's Crawfish Quiche Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We can follow the history of written recipes back into the far past, at least as far back as the ancient Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just very basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a man called Apicius created a few documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, something that is very familiar to us today. He also tells us how the chefs of Roman times were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Later, we have two recipe books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are not about the indian curry that appears on menues today, but instead descriptions of the types of meals cooked for the rich. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new culinary ideas led to an increase in recipe books, some of which are now in academic collections. The arrival of television brings 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 everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cathe's Crawfish Quiche recipe.
