1 1/2 cup barley
1 1/2 cup mushrooms, dried
7 cup water
2 tsp salt
1/4 tsp black pepper
2 cup garlic, finely minced
3/4 cup onion, dried finely choppe
1/4 cup butter
1 tsp marjoram
Directions
This is a recipe for a Czech barley casserole that is
traditionally served on Christmas Eve but is also good
as a side dish. Cook the onion in the butter until
translucent. Wash the mushrooms until free from grit.
Add the barley (or barley grits, mushrooms, salt and
water to the onions and cook, uncovered, until the
water has evaporated, stirring frequently. (Mixture
will be very thick.) Add the remaining ingredients.
Place in a greased casserole or baking dish and bake
at 350 degrees for 30 to 35 minutes. I usually cut
this recipe in half unless we are having a really big
crowd. It also freezes well.
Servings: 8 servings
Kuba - Sherry B Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
Recipes as a concept can be tracked far back into the far past, certainly as far back into recorded history as the early Egyptians, and maybe further still. However, these, old records were just simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created some documents detailing recipes prepared by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs made use of many different aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Continuing our culinary historical journey, we find a couple of cookery books from the 14th Century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of meals served to the rich and powerful. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including parsley and basil. The introduction of these new foods and spices led to a torrent in cookery books, the majority of which are now in private collections. Over the succeeding few hundred years, the powerful and rich competed to serve the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks were highly popular due to more people being able to read, people having more spare time and being a little richer. The TV revolution gave us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Kuba Sherry B recipe.
