3 stalks celery -- trimmed
4 whole carrots -- peeled and
1 trimmed
8 3/4 oz cellophane noodles
1 tbsp salt
1 tsp salt
2 tbsp rice wine vinegar
2 tsp rice wine vinegar
1 tsp szechuan hot bean paste
1 whole cucumber -- skin on,
1 seedless
2 tsp sesame oil
Directions
Thinly slice celery and carrots diagonally. Soak noodles in cool
water for 1 hour. Cut into 5-inch length with kitchen shears. Cook in
boiling water until clear, 2 to 3 minutes. Drain, do not rinse. Place
in a bowl. Add celery, carrots and salt. Toss with tongs for 2 to 3
minutes. Add vinegar and bean paste; toss. When cool, toss in
cucumbers and oil. Serve at room temperature.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Servings: 8 servings
Cellophane-Noodle Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Experts have proved the existance of recipes far back into the distant past, certainly as far as early Egypt, and maybe even further. Having said that, generally, these ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are some tablets in the Sumerian language describing 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 people feel exhilarated. As our culinary historical trip moves on a few more years there were a couple of cookery books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the rich. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including spices such as parsley and basil. These new foods and spices was responsible for a surge in recipe books, some of which are now in private cookery archives. Over the following few hundred years, the upper classes competed to lay on the most extravagent meals, and because of this chefs and their recipe collections were at a premium. However, it wasn`t until the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes common in their social group. The arrival of TV brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Cellophane Noodle Salad recipe.
