1/4 cup olive oil
6 garlic cloves, minced
1 medium onion, diced
2 small zucchini, halved lengthwise and thi
1 large green pepper, diced (1/2-in. dice)
8 oz tempeh, cut into 1/2-inch cubes
1 1/2 cup tomatoes, peeled, chopped finely, with thei
2 tbsp dry vermouth or dry redor white win, e
1/4 tsp basil
1/4 tsp marjoram
1/4 tsp oregano
1/4 tsp salt
1 pepper to taste
Directions
Heat the olvie oil in a large skillet over medium high heat, then
add the garlic and onion, and saute for 2 minutes, tossing
frequently. A dd the zucchni and toss for 2 more minutes. Add the
greenpepper and tempeh, and cook, tossing occasionally for 5 more
minutes.
Add the tomaotes, vermouth, and all of the remaining ingredients,
and stir well. Reduce the heat to a simmer and cook slowly for about
10 minutes, or until the suace is fragrant and thickened. Do not
overcook the vegetables; they should still retain a slight
crunchiness. Serve immediately, or cover and chill up to 24 hours,
then reheat slowly until piping hot.
From the files of DEEANNE
Servings: 4 servings
Braised Tempeh Napoletano Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can track the history of written recipes way back into ancient history, in fact as far as the early Egyptians, and maybe further still. However, in the main part, these early records were just primitive hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which describe 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 blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius informs us how the Roman cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. As our culinary historical trip moves to more modern times we have a couple of cookery books which appeared in the 14th Century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that is familiar to us all today, but instead recipes for the types of meals on the tables of the rich and powerful of the period. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including parsley, basil and rosemary. These new foods and spices prompted a surge in recipe publications, most of which are now in private collections. Over the next few centuries, the rich families of Wesstern Europe competed to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, verifying, and publishing popular recipes of the day. By the arrival of the twentieth century, cooking publications are highly popular mostly as a result of better eduction, more leisure time and having more money to spend. The introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Braised Tempeh Napoletano recipe.
