4 cup all purpose flour
1 1/4 cup butter
1 egg
1 tsp salt
3/4 cup water, ice cold
Directions
Sift flour into a mound on a working surface and hollow out a well in
the center with your fingertips. Place the butter, egg, salt and half
the water in the center of the ring; work up the center mixture with
2 table knives or a pastry cutter, with a cutting motion. Work in
flour carefully from inside of ring, adding more water as needed. Mix
until all flour is added and dough holds together. this can all be
done in a cuisinart following pastry instructions. Gather dough into
a ball. Wrap securely and refrigerate for at least 1 hour. This
pastry will keep for 1 week.
Servings: 1 recipe
Mike Stock French Lining Pastry Recipe brought to you by Recipe Ideas
Categories: Dessert; French; Soup
The History of Recipes
Written recipes as a concept can be found far back into antiquity, in fact as far into history as the early Egyptians, and quite possibly further than that. In practice though, mostly, these early cookbooks were just simple pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts are some ancient tablets in ancient Sumerian describing the baking 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. He also informs us how the Romans used a wide range of aromatic flavors, including some familiar names like basil, fennel and asafoetida. As we move on, there are some recipe books published in the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food on the menues of the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in books on cookery, many of which are kept safe in private libraries. During the following few hundred years, the powerful families of the West competed with each other to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the advent of the 20th century, recipe books are in great demand, as a result of better eduction, more leisure time and disposable income. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Mike Stock French Lining Pastry recipe.
