1/2 cup raspberry vinegar
1/2 cup extra virgin olive oil
1/2 cup fresh basil, chopped, or
1/4 tsp sweet basil, dried
Directions
Whisk ingredients together in a small bowl. Serve over chilled crisp
romaine leaves and thinly sliced tomato. Sprinkle with parmesan
cheese, if desired.
* Use as a dressing for fresh cooked beets; add a pinch of ground
coriander to the vinaigrette. * The Raspberry Recipe Book, Thomson
Berry Farms, Duluth, MN
Servings: 1 cup
Classic Raspberry Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
It is quite possible to trace the history of recipes back into ancient history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, sadly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to historians is a series of tablets in ancient Sumerian which recount the making 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. During Roman times 25BC a man called Apicius created some scripts which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the chefs of Roman times used many different spices, including many that are still in use today like thyme, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new spices and herbs was responsible for an eruption in books on cooking, most of which still exist in private libraries. During the succeeding few centuries, the upper-class families of Europe tried to serve the most exotic meals, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking publications were increasing in popularity mostly due to more people being able to read, people having increased spare time and having more money. Like it or not, the introduction of television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Classic Raspberry Vinaigrette recipe.
