2 ancho peppers
5 sun-dried tomatoes
2 cup water
1 cup rice wine vinegar
1/2 cup salad oil
2 tbsp soy sauce
2 tbsp sugar
Directions
In a small saucepan over medium-high heat, boil peppers and tomatoes
until soft and water is reduced by half. Remove from heat and cool.
Drain peppers and tomatoes. Reserve cooking liquid. Puree
pepper/tomato mixture.
In a medium bowl, whisk pepper/tomato mixture, vinerar, oil, soy
sauce and sugar.
Adjust consistency and flavor to taste with reserved cooking liquid.
Serve on fresh greens.
Recipe courtesy "Chile Pepper Magazine" entered by Roy Olsen
roy@indy.net http://www.indy.net/~roy/
Servings: 3 cups
Ancho Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as an idea can be tracked back into distant history, at least as far as the ancient Egyptians, and possibly even further than that. However, in the main part, these ancient cook books were just primitive pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language 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 anyone who drank it feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius created a collection of documents which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the ancient Romans made use of a wide range of herbs, including some that we all recognise like bay, fennel and parsley. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new herbs and spices prompted a surge in publications on food, some of which still exist in private collections. Over the next few centuries, the rich and powerful families of the West tried to offer the most exotic banquets, and because of this chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery books are starting to become popular mostly due to higher levels of literacy, more spare time and a general increase in wealth. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Ancho Vinaigrette recipe.
