3 lb red-skinned potatoes
1 medium red onion, thinly sliced and separa, ted into
1 rings
1 green pepper, seeded and finely cho, pped
3 tbsp minced fresh parsley
1 juice of 1/2 lemon
1/3 cup olive oil
Directions
salt, pepper and cayenne pepper to taste
Boil potatoes in their jackets until barely tender. Cool enough to
handle, cut into generous bite-size pieces while still warm. Place
potatoes in a large salad bowl along with onion rings and green
pepper; mix well. Add parsley and lemon juice; carefully toss again.
Dribble oil over the vegetables and season to taste with salt, pepper
and cayenne pepper; toss and set aside for several hours for salad
ingredients to mellow. If refrigerated, bring to room temperature
before serving. (Goes well with roasted lamb, chicken or simple fish
recipes).
Serves 8 to 12.
From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc.,
Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer,
Cooking Echo, 9/92
Servings: 8 servings
Armenian Potato Salad With Red Onions & Gre Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
We can follow the history of `recipes` far back into antiquity, in fact as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of stone 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 making anyone who tried it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some documents showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans made use of a wide range of aromatic flavours, including many that are still in use today like basil, rue and parsley. For the centuries that followed, the powerful and wealthy houses strove to offer the most extravagent banquests, and as a result chefs and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the 20th century, cook books are greatly in demand as a result of increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Armenian Potato Salad With Red Onions & Gre recipe.
