1 lb dried black-eyed peas
8 cup water
1 salt to taste
1 pepper to taste
1 each onion stuck w/2 cloves
1 each garlic clove, peeled
1 each bay leaf
1/4 tsp dried thyme
4 each sprigs parsley
1/3 cup finely chopped onion
2 tbsp finely chopped shallots
1 tsp finely minced garlic
1/4 cup finely chopped parsley
3 tbsp red wine vinegar
2/3 cup olive, peanut, or veggie oil
Directions
1. Rinse and pick over the peas and place in a kettle. Add the
water, salt, pepper, and onion stuck with cloves. Tie the garlic
clove, bay leaf, thyme, and parsley sprigs in a cheesecloth bag,
and add it. Bring to the boil and simmer until the peas are
tender, about 1 hour and 15 minutes. Set aside for 15 minutes.
2. Remove the onion and cheesecloth bag. Drain the peas.
3. Put the peas in a mixing bowl. Add the chopped onion, shallots,
minced garlic, chopped parsley, vinegar, and oil. Add salt and
pepper to taste. Toss to blend well. Serve lukewarm or at room
temperature.
From Craig Claiborne's "Southern Cooking"
Posted by Wesley Pitts
Servings: 12 servings
Black-Eyed Peas Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Experts have found proof that recipes existed back into distant history, at least as far back into history as the early Egyptians, and possibly even further. Having said that, these, ancient records were just very basic hieroglyphic recipes for food preparation.
Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient chefs made use of many different aromatic flavors, including a few that will be familiar to modern cooks such as thyme, rue and parsley. During the succeeding few centuries, the wealthy families of Europe competed with each other to offer the best banquets, and because of this chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the 1900s, recipe books were in great demand, due to higher levels of literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Black Eyed Peas Vinaigrette recipe.
