6 lb cauliflower
6 small onions, white
1 1/4 cup oil
4 cl garlic, split lengthwise
1 tbsp tomato paste diluted with:
2 cup water
1/2 cup vinegar
1/2 tbsp rosemary
1 each bay leaf
6 each peppercorns
Directions
Wash the cauliflower and break into flowerets.
Skin and wash onions; drain. Heat the oil in a pot
and lightly brown the whole onions. Add garlic and
cook until golden. Add diluted tomato paste, vinegar,
resemary, and bay leaf, and cook for 30 min. Bring
lge. pot of salted water to a boil; add cauliflower.
Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add
peppercorns. Cover pot. Simmer until all liquid has
been absorbed and only the oil remains (abt. 30 to 45
min.). Serves 6 to 8.
Servings: 6 servings
Kounoupithi Stifado (Cauliflower Stifado) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have traced the existance of recipes back into ancient history, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that is, these, early records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to historians is a series of stone tablets in ancient Sumerian 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 those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created a number of scripts detailing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, something we still use today. Aspicius informs us how the ancient Romans made use of a wide range of aromatic flavours, including some that we all recognise for example bay, fennel and parsley. As our culinary historical trip moves on a few more years we have a couple of cookery books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of meals prepared by the cooks of the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, such as parsley and basil. The introduction of these new culinary ideas prompted a torrent in publications on food, most of which are kept safe in academic collections. Over the following few hundred years, the rich families of the West competed to lay on the most extravagent meals, and consequentially cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that fine cookery and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the 20th century, cooking publications were highly popular mostly as a result of better eduction, people having more free time and having more money. |
We hope you enjoy this Kounoupithi Stifado (Cauliflower Stifado) recipe.
