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
We are able to read the history of meal recipes way back into the distant past, in truth as far back into history as pharonic Egypt, and possibly even further. Interesting though that is, sadly, these ancient recipes were just primitive hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which recount the preparation 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 wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs made use of a wide range of spices, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from Arab cuisine, such as basil and rosemary. These new foods and tastes prompted an increase in recipe manuscripts, the majority of which are now in private cookery archives. During the next few centuries, the powerful families of the West tried to serve up the most extravagent meals, and because of this cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe books are increasing in popularity mostly as a result of higher levels of literacy, more free time and being a little richer. |
We hope you enjoy this Black Eyed Peas Vinaigrette recipe.
