3 small carrots, diced
2 small parsnips, diced
1 medium turnip, cut in chunks
2 each celery stalks, diced
1 celery leaves from
1 large onion, stuck with 2 cloves
1 can tomatoes with liquid
1 can tomato paste
1 small bn flat-leaf parsley
1 each bay leaf
1 fresh rosemary and thyme
1 black peppercorns
Directions
Put 3 quarts of water in the bottom of a large stock pot with a pasta
insert. Add the tomato liquid and tomato paste. Put all of the other
ingredients in the pasta insert. Bring to a boil over high heat,
lower the heat, cover and simmer for about 3 hours. Lift out the
pasta insert, letting out the liquid fall back into the pot. Press
down on the solids to extract as much liquid as possible and return
all the liquid to the pot. Discard the solids.
Note: This started out to be vegetable stock to use up some leftover
stuff I had on hand, but after I strained the stock I decided to use
it as a cooking liquid for pasta. The pasta thickened and flavored
the stock to such an extent that I decided to save the leftovers to
use as a tomato-vegetable soup. I may add some vegetables and small
pasta to that.
Recipe by Diane Lazarus
Servings: 1 recipe
A Lucky Accident Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Food historians have traced the existance of recipes back into distant history, in fact as far as ancient Egypt, and quite possibly further than that. However, mostly, these early records were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics is a collection of clay tablets in Sumerian which recount 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 Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Additionally, he describes how the cooks of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example basil, mint and dill. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like rosemary and coriander. These new herbs and spices created an increase in recipe manuscripts, many of which still exist in academic collections. During the succeeding few hundred years, the wealthy families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were much in demand. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the arrival of the 1900s, recipe publications are starting to become popular mostly as a result of better eduction, people having increased free time and having more disposable income. Like it or not, the introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this A Lucky Accident recipe.
