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
Recipes as an idea can be observed way back into the distant past, in fact as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in ancient Sumerian which show 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 those who drank it feel wonderful. Moving our culinary historical trip onwards, there are some interesting books dating from the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that is served today, but instead descriptions of the types of meals eaten by the rich and powerful of those days. Over the next few hundred years, the powerful families of the West strove to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. Even so, it was during the 19th century the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. The arrival of TV brought us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kounoupithi Stifado (Cauliflower Stifado) recipe.
