1 no ingredients
Directions
2 c extra virgin olive oil
1/2 c balsamic vinegar
2 TB minced shallots
1 TB minced garlic paste
1/2 c chiffonade of basil
1 head radicchio, --
: quartered
2 Creole or Beefsteak tomato,
: sliced 1/4-inch thick
1 red onion, -- sliced into
1/4 -inch rings
1 zucchini, --sliced 1/4-inch
: thick
2 c sliced assorted wild
: mushrooms (chantrelles,
: shiitaki, o
1 yellow squash, -- sliced
1/4 -inch thick
1/2 lb blanched asparagus spears
Preheat the grill. Season the vegetables with 2 tablespoons of the
olive oil, salt, and pepper. Place all the vegetables on the grill
(except for the mushrooms) and grill for 2 minutes on each side. In a
mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and
basil together. Season the marinade with salt an pepper. Remove the
vegetables from the grill. In a glass souffle bowl, alternate
layering the different vegetables. Pour the marinade over the
vegetables and allow to marinate for 12 hours or overnight. Either
serve the vegetables in the glass container or on a platter. Garnish
with parsley.
Yield: 6 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2363
Servings: 4 servings
Balsamic Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language 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 making anyone who tried it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the roman meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times made use of many aromatic flavours, including a few that will be familiar to modern chefs for example basil, rue and parsley. During the next few hundred years, the powerful and rich houses strove to lay on the best banquets, and because of this the best chefs and their recipes became highly prized. Even so, it was during the 1800s that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes of the day. By the time we get to the twentieth century, cook books are starting to become popular due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this Balsamic Marinade recipe.
