2 tbsp oil (he recommends corn)
3 large onions, finely diced
1 cup soy milk
1/3 cup firm tofu, crushed by hand
1 1/2 tsp sea salt
1/4 tsp black pepper
1/8 tsp nutmeg
2 tbsp unbleached flour
1 tbsp couscous
1 wholewheat pie shell in a 10-inch t, art shell
Directions
Saute onions in oil (I added 1/2 cup water to prevent burning, or you
could substitute water for the oil to reduce fat), until translucent
and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and
flour until smooth. Then combine the onions, the soy milk mixture
and the couscous. Pour into the prepared pie shell. Bake in a
preheated oven at 350 degrees F for about 30 minutes.
Servings: 6 servings
Alsatian Onion Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Vegetable
The History of Recipes
Food historians have traced the existance of recipes way back into ancient history, in truth as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe found, according to historians is a series of stone tablets in ancient Sumerian which recount 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 anyone who drank it feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also informs us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, including coriander, parsley, basil and rosemary. These new foods and tastes prompted an eruption in books on cookery, most of which are kept safe in private collections. During the succeeding few hundred years, the rich families of Europe tried to serve up the most exotic banquets, and as a result the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, recipe books were increasing in popularity mostly due to increased literacy, people having more leisure time and having more money. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Alsatian Onion Pie recipe.
