1 lb eggplant
4 tbsp white miso dressing
2 1/2 tsp powdered mustard (wasabi)
1 pinch salt
2 1/2 tsp soy sauce
Directions
IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4
pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small
saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain
and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso,
Soy Sauce, and Wasabi into a mixing bowl and stir until well blended.
Add the eggplant and toss until well coated. Serve at room
temperature.
Servings: 6 servings
Nasu Karashi Sumiso-Ae (Eggplant W/ Mustard & Recipe brought to you by Recipe Ideas
Categories: Eggplant; Japanese; Vegetable
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into antiquity, in fact as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these old cook books were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a series of stone tablets in ancient Sumerian describing 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 people feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also tells us how the Roman chefs used many different herbs and spices, including a few that will be familiar to modern cooks like thyme, mint and parsley. Closer to modern times, there were some interesting books which appeared in the fourteenth century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals served to the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices like rosemary and coriander. These new spices and herbs prompted an explosion in books on cooking, some of which are kept safe in private cookery archives. During the succeeding few centuries, the rich and powerful families of Wesstern Europe strove to offer the most exotic meals, and consequentially the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the twentieth century, cookery books were greatly in demand mostly as a result of better eduction, people having increased spare time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Nasu Karashi Sumiso Ae (Eggplant W_ Mustard & recipe.
