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
Transcribed cooking instructions as a concept can be observed way back into the distant past, at least as far back as the Egyptians, and maybe further still. Having said that, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to historians are some clay tablets in the Sumerian language 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 having made those who drank it feel `wonderful`. Continuing our culinary historical journey, there are two recipe books from the 14th Century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that we all know today, but instead accounts of the types of meals on the tables of the upper classes of those days. Over the succeeding few hundred years, the powerful families of the West competed to serve up the best banquets, and as a result the best cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing recipes to help cooks of their time. The TV revolution brought us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this All Purpose Potato Based Gravy recipe.
