1/4 cup olive oil
1/4 cup red wine vinegar
1 egg
1 tsp salt
3 cup all-purpose flour, (sifted)
1 lb kasseri cheese - coarsely grated
2 large tomatoes, chopped
1/4 cup chopped fresh basil
1 paprika
Directions
Blend water, oil, vinegar, egg and salt in large bowl.
Gradually stir in enough flour so dough pulls away
from sides of bowl. Turn dough out onto lightly
floured surface and knead until smooth and elastic,
about 10 minutes. Shape dough into round. Grease
bowl. Add dough, turning to coat surface. Cover with
damp towel and let stand in warm draft-free area 30
minutes.
Preheat oven to 350øF. Grease baking sheets. Combine
cheese, tomatoes and basil in bowl. Divide dough into
8 pieces. Shape each into smooth round. Roll each out
on lightly floured surface to thickness of 1/4 to 1/8
inch. Spoon some of cheese mixture down center of each
round. Fold one side over filling; press edges to
seal. Arrange cresents on prepared sheets. Sprinkle
with paprika. Bake until cheese has melted and pastry
is golden brown, about 40 minutes. Serve hot.
Source: Sofi Lazarides (Bon Appetit, 1987) Typed for
you by Karen Mintzias
Servings: 8 servings
Kasseri~ Tomato & Basil Cresents (Kasseropi Recipe brought to you by Recipe Ideas
Categories: Tomato
The History of Recipes
Recipes as an idea can be found way back into the far past, certainly as far into history as ancient Egypt, and possibly even further. Interesting though that is, mostly, these old recipes were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which appeared in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that we all know today, but rather recipes for the types of meals on the tables of the rich and powerful of those days. Over the succeeding few centuries, the upper-class families of Europe competed with each other to lay on the most exotic meals, and consequentially chefs and their recipes were highly sought after. However, it was during the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books are in high demand, mostly as a result of better eduction, more spare time and being a little richer. The arrival of TV brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Kasseri~ Tomato & Basil Cresents (Kasseropi recipe.
