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
Academics have found proof that recipes existed way back into the distant past, at least as far as early Egypt, and possibly even further. Having said that, these, early recipes were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvre, main meal and dessert, a very modern way of dining. Aspicius also tells us how the ancient chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and dill. Closer to modern times, there are two interesting books which appeared in the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the indian food that we all know today, but instead descriptions of the types of meals eaten by the rich. In the fifteenth century, the Crusaders brought back many foods and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations caused an eruption in recipe manuscripts, most of which are kept safe in academic collections. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to serve the most exotic meals, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, recipe books are in high demand, mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cauliflower & Cheese recipe.
