1 cauliflower, cut into bite-sized pi, eces
2 medium onions, chopped
1 lb mushrooms, fresh
2 tbsp butter
1/2 cup bread crumbs
3/4 cup parmesan cheese, grated
Directions
Cut cauliflower into bite-sized pieces, place in a steamer and steam
to desired tenderness, about 10-15 minutes.
In a frying pan, saute onions and mushrooms in butter until brown
(about 5 minutes). Remove from heat and stir in the parmesan and
bread crumbs. Mix well.
Put the steamed cauliflower in a baking dish and toss with the
mixture in the frying pan. Bake for 4-5 minutes at 350 degrees F.
NOTES:
* Steamed cauliflower with mushrooms and parmesan. Yield: Serves 4-6.
: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
: Hal Stern
: Princeton University, Computer Science Department
: princeton!tilt!stern
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Cauliflower & Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Vegetable
The History of Recipes
Written recipes as an idea can be found back into the distant past, at least as far back as early Egypt, and quite possibly further than that. Having said that, in the main part, these ancient records were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts are a few clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main course and afters, a style of dining still practiced today. This early Roman chef describes how the ancient cooks were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, mint and dill. Moving our culinary historical trip onwards, there are two recipe books which appeared in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is popular today, but rather recipes for the types of meals on the tables of the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, including spices like basil and coriander. These new foods and spices was responsible for an increase in manuscripts on cooking, many of which are now in private libraries. Over the next few hundred years, the powerful families of Europe competed to offer the most exotic meals, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 20th century, recipe publications were in great demand, mostly as a result of increased literacy, people having increased spare time and disposable income. The arrival of TV brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Cauliflower & Cheese recipe.
