1/4 cup oregon hazelnuts
2 lb small leeks
1 salt
2 hard-cooked eggs
PARSLEY VINAIGRETTE
2 tbsp white wine vinegar
1 salt
1 freshly ground pepper
3 tbsp hazelnut oil
3 tbsp vegetable oil
2 tbsp chopped fresh parsley
Directions
Remove dark green ends of leeks and discard. Slit each leek lengthwise
twice, beginning halfway through center of white part and slitting
upward in direction of green tops. Dip repeatedly in a sinkful of
cold water to remove any sand. Cut off roots. In a large saucepan of
boiling salted water, cook leeks, uncovered, over medium heat about
10 minutes or until tender. Drain thoroughly. Cut in two or three
pieces crosswise. Arrange on a platter reconstructing each leek and
arranging so all point in the same direction.
Cut hard-cooked eggs in half and remove yolks. Chop egg whites
separately from yolks. In small bowl, stir vinegar with salt and
pepper, and whisk in oil. Add parsley, taste and adjust seasoning. To
serve, spoon enough dressing over leeks to moisten them. Sprinkle egg
whites in a row across their bases and then a row of hazelnuts next
to the whites, then a row of chopped yolks. Leave top ends of leeks
showing. Serve remaining dressing separately.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 4 servings
Leeks Mimosa With Oregon Hazelnuts Recipe brought to you by Recipe Ideas
Categories: Nut; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, certainly as far back into history as the early Egyptians, and maybe even further. Interesting though that maybe, these, early recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of clay tablets in Sumerian which describe the preparation 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 exhilarated and blissful. Continuing our culinary historical journey, there were a couple of recipe books dating from the 1300s ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is served today, but rather recipes for the types of food eaten by the nobility of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new herbs and spices led to a torrent in books on cookery, the majority of which still exist in private libraries. Over the succeeding few hundred years, the rich and powerful families of the West competed to serve the most exotic banquets, and as a consequence, chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and recording the recipes of their peers. When we get to the twentieth century, cookery books were highly popular mostly due to more people being able to read, increased leisure time and having more money to spend. The TV revolution gave us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Leeks Mimosa With Oregon Hazelnuts recipe.
