2 lb leeks
1/3 cup extra virgin olive oil
2 small carrots, halved & slced
2 tbsp uncooked rice
1 1/2 tsp sugar
3/4 tsp salt
1 juice of half lemon
1 1/2 cup water
Directions
Trim leeks. Remove a few of the outer layers. Slice 3/4" thick,
discard tough green leaves. Wash well in several changes of water.
In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover &
cook very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover & simmer for 30
minutes, checking the liquid. Add more water if necessary. When
fully cooked, it should be very moist but not watery. Serve cold with
lemon juice.
Serve as part of a buffet including other vegetable dishes.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
Servings: 4 servings
Leeks In Olive Oil Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far as pharonic Egypt, and maybe even further. Having said that, mostly, these old records were just basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay tablets in the Sumerian language which describe 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 drinkers feel `blissful`. During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs used a wide range of aromatic flavors, including a few you will know such as thyme, fennel and asafoetida. Over the next few hundred years, the upper classes strove to lay on the most extravagent banquests, and because of this chefs and their recipe collections could command a high salary. Notwithstanding that, it was during the 19th century that cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery books are starting to become popular as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Leeks In Olive Oil recipe.
