1 1/3 cup buckwheat groats
2 cup water
2 lb sweet potatoes
1 tbsp butter (optional)
2 medium onions, thin sliced
1/4 cup milk
1/2 cup tamari
1/4 cup vegetable oil
2 garlic cloves, minced
Directions
This dish has three parts: kasha pilaf, sweet-potato
puree and garlic sauce. Le Commensal has remained
popular with Montrealers since opening at 2115 St.
Denis in 1977. Kasha
Thoroughly rinse the groats and discard water. In a
medium saucepan, bring required water to a boil. Add
rinsed groats. Cover. Reduce heat to low and cook
groats for 10 minutes or until the water is absorbed
and the groats are fluffy.
Sweet-Potato Puree
Cut sweet potatoes in halves and bake at 400 degrees
for 50 minutes, or cut in chunks and boil for 30 - 40
minutes, or microwave chunks for about 7 minutes.
Remove skins and discard. If using the onions, melt
the butter in a medium skillet, and add onions. Cook
over medium-high heat until the onions are translucent
~- about 4 minutes. Set aside. In a large mixing bowl,
mash sweet potatoes. Add sauteed onions, milk, salt
and pepper. Garlic Sauce
In a small bowl, blend tamari with vegetable oil and
garlic. Combine the three parts of the recipe: spoon
kasha into a serving dish; drizzle with garlic sauce.
Top with sweet potato mixture. Serve hot. Serves 6.
From The Gazette, 91/01/16.
Servings: 6 servings
Kasha-Patate Sucree Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be observed far back into ancient history, at least as far as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these early cookbooks were just simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts are a few tablets in ancient 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 drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created some scripts describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef tells us how the Romans used a good variety of spices and herbs, including some that we all recognise for example basil, fennel and parsley. Moving on, we have a couple of interesting books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food eaten by the rich people of those days. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from Arab cuisine, including spices such as rosemary and coriander. These new spices and herbs prompted an eruption in books on cookery, most of which are kept safe in private collections. During the next few hundred years, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and because of this chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording recipes of the day. By the time we get to the twentieth century, cooking books are in great demand, as a result of higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Kasha Patate Sucree recipe.
