1 1/2 lb monterey jack cheese
30 cloves fresh garlic
4 cup peanut oil
1 tbsp italian seasoning
3 eggs beaten
2 cup all-purpose flour
3 cup french bread crumbs
3 tbsp chopped fresh parsley
1 small jar marinara sauce
Directions
Slice cheese into 30 slices about 1/4 inch thick. Peel garlic and
slice each clove lengthwise into about 6 ovals. Heat oil in deep,
heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to
7 minutes, being careful not to burn or brown cloves. Remove slices
as they float to the surface and are light brown in color. Drain on
paper towel. Reserve oil for cheese. Mince garlic and mix with
Italian seasoning. Spread half the cheese slices evenly with garlic
mixture. Press remaining cheese slices on each of make 15 bars. Dip
flour-coated pieces into egg again, then into bread crumbs mixed with
parsley. Be sure to cover sides.
Reheat oil to medium-high and fry cheese in oil a few pieces at a
time until lightly browned (takes about 2 minutes). Skim particles
from oil as they accumulate. Drain cheese on paper towels and keep
warm until all are fried. Serve with toothpicks and Marinara Sauce
for dipping. Makes about 30 pieces.
Servings: 1 servings
Aphra De Jacques Recipe brought to you by Recipe Ideas
Categories: Cheese; French; Italian; Sauce; Sauce And Dip
The History of Recipes
Written recipes as an idea can be found way back into antiquity, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are some tablets in ancient Sumerian describing 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 drinkers feel exhilarated. During the time of the Romans a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef tells us how the Romans made use of a good variety of spices, including some familiar names for example basil, rue and asafoetida. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this chefs and their recipe collections were at a premium. However, it wasn`t until the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers. When we get to the 20th century, cookery books were in high demand, mostly due to higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Aphra De Jacques recipe.
