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
Academics have proved the existance of recipes back into the far past, in fact as far back into history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in Sumerian which recount the preparation 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 wonderful and blissful. During the time of the Roman Empire a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times used a wide range of aromatic flavors, including a few you will know for example thyme, mint and parsley. As our culinary historical trip moves on a few more years we have some books which appeared in the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is served today, but instead recipes for the types of food on the menues of the nobility of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and tastes prompted an eruption in recipe publications, the majority of which are kept safe in private collections. By the arrival of the 20th century, cooking publications are greatly in demand mostly as a result of more people being able to read, leisure time and a general increase in wealth. The introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Leeks In Olive Oil recipe.
