1 cup freh orange juice
1/3 cup cider vinegar
1/3 cup canola oil
1 tbsp fresh lemon juice
2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground pepper
1/4 tsp grated orange zest
1/4 tsp grated lemon zest
1/4 tsp grated lime zest
Directions
Whisk all ingredients together in a small bowl. Refrigerate.
Nutritional info per tablespoon: 24 cal; .1g pro, 1g carb, 2g fat
(82%)
Source: Miami Herald, 8/17/95 fromat: Lisa Crawford, 8/4/96
Servings: 2 cups
Citrus Cumin Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Experts have tracked the existance of recipes way back into antiquity, at least as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient cookbooks were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are some ancient tablets in the Sumerian language 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 making people feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Additionally, he tells us how the ancient Romans used many different herbs, including many that are still in use today like bay, fennel and dill. As our culinary historical trip moves to more modern times we have some recipe books which appeared in the fourteenth century ; one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that we all know today, but instead descriptions of the types of food prepared for the nobility of the time. In the 15th century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new tastes prompted an eruption in manuscripts on food, the majority of which are now in academic collections. The arrival of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Citrus Cumin Vinaigrette recipe.
