6 potatoes, medium
4 bacon, slices
1 tbsp onion, chopped
1 celery, stalk, chopped
1 tsp salt
2 tbsp butter
2 tbsp unbleached flour
1/2 tsp mustard, dry
1 tbsp sugar
1 cup beer, any brand
1/2 tsp tobasco sauce
2 tbsp parsley, chopped fresh
Directions
Boil potatoes in medium-size saucepan until just
tender. Peel and slice. Fry bacon until crisp. Break
into small pieces and mix with onion, celery and salt;
set aside. Stir melted butter and flour in a small
saucepan until blended. Add mustard and sugar.
Slowly stir in beer and Tabasco sauce. Bring to boil,
stirring constantly. Pour over potatoes. Sprinkle
with parsley. Toss lightly and let stand 1 hour. Add
bacon mixture; toss gently and serve.
Servings: 4 servings
Kartoffelsalat M/Biermarinade(Potato Salad/Be Recipe brought to you by Recipe Ideas
Categories: Salad; Sauce; Vegetable
The History of Recipes
We can read the history of `recipes` back into the far past, certainly as far back into history as the ancient Egyptians, and possibly even further than that. However, mostly, these early records were just very simple hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some clay tablets in Sumerian describing the preparation 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 tried it feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. This early Roman chef informs us how the cooks of his times were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens like basil, rue and dill. As we move on, we have two books from the 14th Century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that we all know today, but instead recipes for the types of food enjoyed by the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in manuscripts on food, the majority of which are kept safe in private collections. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Kartoffelsalat M_Biermarinade(Potato Salad_Be recipe.
