2 small or 1 lg potato
1 cup water
1 brown onion -- coursely
1 minced
1 coursely ground black
1 pepper
1 olive oil -- amt. opt
1 veggie stock concentrate --
1 (such as vegex
1 or organic gourmet
1 vegetable
1 broth concentrate) -- to
1 taste
Directions
(Optional: Any combination of stuff like poppy seeds, celery seeds,
toasted sesame seeds, Lawry's Seasoned Salt) Microwave the potato(s)
for about 8 minutes more or less, depending on your potato(s) and
your microwave. Then, put them in a blender (do not peel) with the
water and whirl until you have a puree. Set aside. In a hot skillet
(I use my trusty electric wok), saute the onion in the olive oil
until it's the way you like it. Pour in the potato puree, and moosh
it around, cooking the hell out of it until it's also the way you
like it (is there any other way?), adding seasonings to taste. That's
it! This is great over steamed veggies or grains or biscuits or
toast or eggs or corn on the cob or spinach even potatos! You could
try it over ice cream or fruit salad but you'd be really weird.
Recipe By : BuktiMukti
From: Date:
Servings: 1 servings
All-Purpose Potato-Based Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into ancient history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. In practice though, sadly, these early cook books were just primitive hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which show 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius recounts how the Roman cooks made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example bay, rue and dill. For the centuries that followed, the rich families of the West tried to serve the most exotic meals, and because of this cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes of the day. By the time we get to the 20th century, cooking publications were increasing in popularity mostly due to higher levels of literacy, people having more free time and having more money. The introduction of the TV brings us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this All Purpose Potato Based Gravy recipe.
