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
Recipes as an idea can be traced way back into distant history, in truth as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of tablets in 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 anyone who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef informs us how the Romans were skilled in the use of many different spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. Later, we have a couple of recipe books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations caused a torrent in cookery books, most of which are now in private libraries. For the centuries that followed, the rich families of Europe competed to serve the best banquets, and because of this cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe books were highly popular due to higher levels of literacy, people having more free time and disposable income. The arrival of television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this All Purpose Potato Based Gravy recipe.
