SAN FRANCISCO ENCORE
1 1/2 lb green beans
1 small red onion, finely chopped
3/4 cup black greek olives, pitted & quartered
8 oz chevre, crumbled
3 tbsp vinegar
1/3 cup olive oil
1 cl garlic, pressed
1/4 tsp cayenne
1/2 tsp salt
Directions
Trim the green beans and cut into strips. Blanch in boiling salted
water until crisp but tender. Immediately immerse in cold water.
Place the onion, olives, and cheese in a bowl. Add the cooled beans.
Mix the remaining ingredients until thoroughly blended. Pour over the
salad and mix gently, being careful not to break up the cheese. Let
stand at room temp until ready to serve.
Author - Junior League of San Francisco, CA
Servings: 6 servings
Napa Bean Salad Recipe brought to you by Recipe Ideas
Categories: Bean; Salad
The History of Recipes
Food historians have traced the existance of recipes way back into the distant past, certainly as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, generally, these early recipes were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to historians are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in Roman times 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, something we still use today. He also informs us how the early Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which date from the 1300s ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of food enjoyed by the rich people of that time. In the fifteenth century, the Crusaders brought back many spices and herbs from the East, including spices such as rosemary and coriander. These new spices and herbs created a surge in manuscripts on cookery, many of which are kept safe in private cookery archives. By the arrival of the 1900s, recipe books are in high demand, mostly due to increased literacy, leisure time and having more money. Like it or not, the introduction of television brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Napa Bean Salad recipe.
